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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
WİNE TECHNOLOGY GDM 608 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Doktora
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. OMCA DEMİRKOL
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
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.

Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Comprehend detailed of wine production 1 - 2 - 3 - 14 - A - C -
2 - Comprehend import of wine economy in our country and the world 1 - 2 - 3 - A - C -
3 - Comprehend property of a wine plant 1 - 2 - 3 - 5 - 8 - 14 - A - C -
4 - Comprehend use of equipment in a wine plant 1 - 2 - 3 - 5 - 8 - A - C -
5 - Comprehend new technology of wine production 1 - 2 - 3 - 5 - 14 - A - C -
6 - Comprehend wine analysis 1 - 2 - 3 - 5 - 13 - 14 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 3:Discussion 14:Self Study 5:Demonstration 8:Group Study 13:Lab / Workshop
Ölçme Yöntemleri: A:Testing C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
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.
Canbaş, A. 2005. Şarap Teknolojisi. Ç. Ü. Zir. Fak. Gıda Mühendisliği Bölümü Ders Notu.
Understanding Wine Technology: The Scienceof Wine Explained, New Edition, David Bird, DPQA, UK.

Ders Kaynakları

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 50
Odev 1 50
Toplam 100
Yıliçinin Başarıya Oranı 60
Finalin Başarıya Oranı 40
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(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(s) 6.2
Dersin AKTS Kredisi 6.2
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