TÜRKÇE
ENGLISH
Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | SUT225 |
| Name | Wine Technology I |
| Term | 2018-2019 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2.5 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. BERFU GELEN |
| Course Instructor |
Öğr. Gör. Dr. BERFU GELEN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The meaning and importance of wine technology, winemaking Turks present, the chemical composition of grapes, vintage and preparations, the composition of grape must, wine composition, wine, technology, important micro-organisms and enzymes, ethyl alcohol, fermentation, malolactic fermentation, preparation techniques for white wine, red wine preparation techniques, pink wine making techniques.
Course Content
The meaning and importance of wine technology, winemaking Turks present, the chemical composition of grapes, vintage and preparations, the composition of grape must, wine composition, wine, technology, important micro-organisms and enzymes, ethyl alcohol, fermentation, malolactic fermentation, preparation techniques for white wine, red wine preparation techniques, pink wine making techniques.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students learn the meaning and importance of technology in wine |
| LO02 | Students have information about the meaning and importance of technology in Turkish winemaking |
| LO03 | Students lea Student will be able to comment on the chemical composition of grapes. |
| LO04 | Students learn vintage and preparations for winery |
| LO05 | Students have informations about composition of grape must |
| LO06 | Student can explain the composition of grape must. |
| LO07 | Students will be able to think about microorganisms and enzymes which are important in wine technology. |
| LO08 | Understands how alcohol fermentation occurs and the basic products formed. |
| LO09 | Students will be able to comprehend and apply white wine preparation techniques. |
| LO10 | Students will be able to comprehend and apply red wine preparation techniques. |
| LO11 | Students will be able to comprehend and apply rose wine preparation techniques. |
| LO12 | Students will be able to explain the stages of ethyl alcohol fermentation. |
| LO13 | Students explain malolactic fermentation. |
| LO14 | Explain the fermentation of ethyl alcohol. |
| LO15 | Students will be able to comment on alcohol fermentation and basic products. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Description of the wine production sector to define the data required for the solution of the problems , can effectively collect and use ; theoretical knowledge to practical applications. | 4 |
| PLO02 | - | To have computer ability nad apply, and use his ability in technical field. To apply all learned about grape and winemaking. | 0 |
| PLO03 | - | Managing process which is necessary and understand to developing ability permanently | 0 |
| PLO04 | - | Ability of using knowledge in field of application. Entrepreneurship ability. | 4 |
| PLO05 | - | Graduated student has ethic and responsible senses. He has self confidence and can achieve duties which given | 0 |
| PLO06 | - | To understand necessary of developing ability permanently | 0 |
| PLO07 | - | Having efficient communication ability İn Turkish and English. Using means of media and İnformatiom communication. | 0 |
| PLO08 | - | When encounter problem that relation with his field, he can develop solution method. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The meaning and importance of technology in Wine | Reading of the papers about the lecture | |
| 2 | The meaning and importance of technology in Wine Today the Turkish winemaking | Reading of the papers about the lecture | |
| 3 | The chemical composition of grapes | Reading of the papers about the lecture | |
| 4 | Vintage and preparations for winery | Reading of the papers about the lecture | |
| 5 | Composition of grape must | Reading of the papers about the lecture | |
| 6 | Composition of wines | Reading of the papers about the lecture | |
| 7 | Microorganisms and enzymes in wine technology | Reading of the papers about the lecture | |
| 8 | Mid-Term Exam | Reading of the papers about the lecture | |
| 9 | White wine making techniques and the application | Preparation to mid-term exam. | |
| 10 | Red wine making techniques and the application | Reading of the papers about the lecture | |
| 11 | Pink wine making techniques and the application | Reading of the papers about the lecture | |
| 12 | Ethyl alcohol fermentation | Reading of the papers about the lecture | |
| 13 | Ethyl alcohol fermentation | Reading of the papers about the lecture | |
| 14 | Malolactic fermentation | Reading of the papers about the lecture | |
| 15 | Alcohol fermentation based products in | Reading of the papers about the lecture | |
| 16 | Term Exams | Preparation to final exam. | |
| 17 | Term Exams | Preparation to final exam. |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |