TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (PhD) | |
| Code | GM664 |
| Name | Problems in Wine Production and Solutions |
| Term | 2018-2019 Academic Year |
| Term | Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. TURGUT CABAROĞLU |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Gain knowledge to student about the problems encountered in the period from grapes to wine production, measures against these problems and their solutions
Course Content
Problems in wine grapes and grape juices, problems in ethyl alcohol and malolactic fermentation, microbiological problems, clarification and stabilization problems and solutions
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know wine grape analysis and solve grape anaysis problems |
| LO02 | Knows and solves problems of juice for quality white wine |
| LO03 | Knows and solves problems of juice for quality red wine |
| LO04 | Know how to conduct alcohol fermentation and solve problems |
| LO05 | Know differences between berry fermentation and carbonic maceration in red wine production |
| LO06 | Know how to conduct MLF |
| LO07 | Solve MLF problem during winemaking |
| LO08 | Knows the importance of microorganisms in fermentations |
| LO09 | Know the role of nitrogen on the stability and flavor of wine and take precaution |
| LO10 | Knows haze and tartarate stabilization problems in wine and solve problems |
| LO11 | Knows fining problems in wine and solve problems |
| LO12 | Know winemaking equipment maintenance (stainless steel, filter barrel etc) |
| LO13 | Know winery microbiology problrms and solve problems |
| LO14 | Know how to prevent Brettanomyces infection |
| LO15 | Know off-flavors in wine and how to avoid them |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | |
| PLO02 | - | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | - | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | - | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | - | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | - | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | - | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | - | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | - | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | - | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | - | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | - | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | - | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | - | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | |
| PLO15 | - | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | - | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Grape analysis: sampling, maturity, sensory and chemical anlysis | Texbook | |
| 2 | How to prepare or improve juice composition for white wines: adjustment acid, pH, sugar and clarification | Texbook | |
| 3 | How to prepare or improve must composition for red wines: using pectinase and tannin | Texbook | |
| 4 | Yeast fermentation problems during alcoholic fermentation, importance of yeast assimilable nitrogen | Texbook | |
| 5 | Differences between berry fermentation and carbonic maceration in red wine production | Texbook | |
| 6 | How to menage malolactic fermentation (MLF) | Texbook | |
| 7 | Problems and solutions for MLF | Texbook | |
| 8 | Mid-Term Exam | Writing | |
| 9 | The role of nitrogen management on wine processing, instabilities and flavor | Texbook | |
| 10 | Stabilization problems in wine: causes of hazes; tartarate stabilization | Texbook | |
| 11 | Stabilization problems in wine: Fining agents | Texbook | |
| 12 | Winemaking equipment maintenance (stainless steel, filter barrel etc) and cleaning | Texbook | |
| 13 | Winery microbiology problrms and sanitation | Texbook | |
| 14 | How to prevent Brettanomyces infection | Texbook | |
| 15 | Prevention of off-flavors in wine | Texbook | |
| 16 | Term Exams | Writing | |
| 17 | Term Exams | Writing |