TÜRKÇE
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Information
| Unit | ADANA VOCATIONAL SCHOOL |
| Code | SUT224 |
| Name | Wine Technology II |
| Term | 2018-2019 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 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
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
High quality, world-class, grapes learning and implementation of procedures necessary for the production of wine obtained.
Course Content
Common procedures used in the production of wine, sulfurization techniques, clarification of wines, wine clarification technique, dissolution of substances involved in wine and wine clarification with separators, Deterioration of wines, bugs and diseases, special wines, wine waste evaluation, wine and health.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Students have information about common procedures used in the production of wine |
| LO02 | The student learns and applies the sulfurization technique in wine production. |
| LO03 | Students can express ideas about clarification of wines and clarification technique in wines. |
| LO04 | Students can express ideas about clarification of wines and clarification technique in wines. |
| LO05 | Students can express ideas about clarification of wines and clarification technique in wines. |
| LO06 | The student will have an idea about the dissolution of the substances in the wine and the clarification of the wines with the separator. |
| LO07 | Students will be able to explain the deteriorations, errors and diseases seen in wine. |
| LO08 | Students will be able to explain how wine waste is evaluated. |
| LO09 | Students will be able to give an example of the deteriorations and errors seen in wine. |
| LO10 | Students can find ideas about special wines. |
| LO11 | They can share ideas about sparkling wines. |
| LO12 | Students will have information about fruit wines and honey wine. |
| LO13 | Students will have information about fruit wines and honey wine. |
| LO14 | Students will have information about effect of wine in health. |
| LO15 | Students will have information about effect of wine in health. |
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. | 4 |
| PLO03 | - | Managing process which is necessary and understand to developing ability permanently | 0 |
| PLO04 | - | Ability of using knowledge in field of application. Entrepreneurship ability. | 0 |
| 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 | Common procedures used in the production of wine | Reading of the papers about the lecture | |
| 2 | Wine production sulfurization technique | Reading of the papers about the lecture | |
| 3 | Clarification of wines | Reading of the papers about the lecture | |
| 4 | Wines clarification technique-1 | Reading of the papers about the lecture | |
| 5 | Wines clarification technique-2 | Reading of the papers about the lecture | |
| 6 | Dissolution of substances involved in wine and wine clarification with separators | Reading of the papers about the lecture | |
| 7 | Deterioration of Wines and wine defects | Reading of the papers about the lecture | |
| 8 | Mid-Term Exam | Reading of the papers about the lecture | |
| 9 | Wines diseases | Preparation to mid-term exam | |
| 10 | Special wines (liquor wines, aromatized wines | Reading of the papers about the lecture | |
| 11 | Private wine (Sparkling wine) | Reading of the papers about the lecture | |
| 12 | Fruit wines, honey wine | Reading of the papers about the lecture | |
| 13 | Fruit wines, honey wine | Reading of the papers about the lecture | |
| 14 | Wine and health | Reading of the papers about the lecture | |
| 15 | Wine waste assessment | 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 |