| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Wine Technology | GDM 608 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Doktora |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. OMCA DEMİRKOL |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | Provide master students with basic concepts of wine technology and introduce them import of wine technology in food industry |
| Dersin İçeriği | 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. |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 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, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 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 |
| Kaynaklar | |
|---|---|
| Ders Notu | Aktan, N., Kalkan, H., 2000. Şarap Teknolojisi. Kavaklıdere Eğitim Yayınları No:4, Ankara. |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 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 | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 50 |
| 1. Ödev | 50 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 60 |
| 1. Final | 40 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| 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 |
| Toplam İş Yükü | 155 | ||
| Toplam İş Yükü / 25 (Saat) | 6,2 | ||
| Dersin AKTS Kredisi | 6 | ||