Course Name Code Semester T+U Hours Credit ECTS
Wine Technology GDM 608 0 3 + 0 3 6
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Doctorate Degree
Course Type Optional
Course Coordinator Doç.Dr. OMCA DEMİRKOL
Course Lecturers
Course Assistants
Course Category
Course Objective

Provide master students with basic concepts of wine technology and introduce them import of wine technology in food industry

Course Content

Wine history, classification of wines, wine raw materials, departments of a wine plant, mechanical processes on grape, control and standardization of must, fermentation and maceration (pulp residue fermentation), effect of yeasts on fermentation, separation of must, pressing of pulp, fermentation of sugar, malolactic fermentation, resting, defecation, packaging, red, white and luxury wine production, disease and defects of wine.

# Course Learning Outcomes Teaching Methods Assessment Methods
1 Comprehend detailed of wine production Lecture, Question-Answer, Discussion, Self Study, Testing, Homework,
2 Comprehend import of wine economy in our country and the world Lecture, Question-Answer, Discussion, Testing, Homework,
3 Comprehend property of a wine plant Lecture, Question-Answer, Discussion, Demonstration, Group Study, Self Study, Testing, Homework,
4 Comprehend use of equipment in a wine plant Lecture, Question-Answer, Discussion, Demonstration, Group Study, Testing, Homework,
5 Comprehend new technology of wine production Lecture, Question-Answer, Discussion, Demonstration, Self Study, Testing, Homework,
6 Comprehend wine analysis Lecture, Question-Answer, Discussion, Demonstration, Lab / Workshop, Self Study, Testing, Homework,
Week Course Topics Preliminary Preparation
1 History and classification of wines
2 Wine raw materials ( morphology of grape, skin, content of pulp and seed, changing during ripening)
3 Departments of a wine plant, mechanical processes on grape (pressing and presses )
4 Control and standardization of must (sugar, acid, materials which are deduce acid concentration, adding tannin)
5 Alcohol fermentation and maceration (pulp residue fermentation)
6 Yeast effect on alcohol fermentation
7 Separating of must and pressing pulp
8 Fermentation of sugar, malolactic fermentation, determine of fermentation time
9 Resting, defecation and packaging
10 Red wine product technology
11 White wine product technology
12 Luxury wine production (natural sweet wine, liqueur wines )
13 Diseases of wine
14 Defects of wine
Resources
Course Notes <p>Aktan, N., Kalkan, H., 2000. Şarap Teknolojisi. Kavaklıdere Eğitim Yayınları No:4, Ankara.<br /> Canbaş, A. 2005. Şarap Teknolojisi. &Ccedil;. &Uuml;. Zir. Fak. Gıda M&uuml;hendisliği B&ouml;l&uuml;m&uuml; Ders Notu.<br /> Understanding Wine Technology: The Scienceof Wine Explained, New Edition, David Bird, DPQA, UK.</p>
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 -To be able to reach information deeper by literature search in engineering area, evaluate, interpreted and apply information. X
2 To be able to complete used scientific methods by utilizing incomplete or limited data; integrate information of different disciplines. X
3 To be able to build engineering problem, improve a method to solve it, apply innovator methods in solutions.
4 To be able to develop methods by using new and original ideas; to enhance innovator solutions in designing system, process and products.
5 To be able to get detailed information about current and technical methods in engineering.
6 Ability of analyzing necessary information and data, following right way to access and evaluation of them. X
7 Ability of making leadership in multi-disciplinary teams, creating solutions in complex situations and taking responsibility.
8 To be able to share of Process and problem of Works systematically and clearly by written or oral in international and national media in that field or not X
9 To be able to surveillance of scientific, social, and ethical values in the all occupational activity and the step of data collection, evaluation and announcement of them
10 To create awareness about new and emerging applications of the occupation; gain skills to investigate and learn effectively
11 To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 50
1. Ödev 50
Total 100
1. Yıl İçinin Başarıya 60
1. Final 40
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 5 80
Mid-terms 1 5 5
Assignment 1 15 15
Final examination 1 7 7
Total Workload 155
Total Workload / 25 (Hours) 6.2
dersAKTSKredisi 6