TÜRKÇE
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Information
| Code | GM0038 |
| Name | Problems in Wine Production and Solutions |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
Learns the problems encountered during and after alcohol and malolactic fermentation, the causes and solutions of these problems.
Course Content
Vintage and post problems and solutions; problems encountered and improvement; how to prevent oxidation before fermentation in white wine production; How is the color and tannin transition from the mash managed in red wine production? How to solve the color problem? Problems and solutions encountered during alcohol and malolactic fermentation; clarification, filtration, stabilization problems and solutions, filling and storage; equipment cleaning and sanitation, prevention of microbial contamination; fungus problem and precautions; What are some important bad smells, how to prevent their formation?
Course Precondition
none
Resources
Christian E. Butzke (Ed.) 2010. Winemaking Problems Solved. p. 398.
Notes
hand out and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Problems and treatments of vintage and post-vintage; improvement and improvement of things; The white wine course will learn how to avoid fermentation training. |
| LO02 | How is the color and tannin transition from the mash managed in red wine production? How to solve the color problem? |
| LO03 | Problems encountered during alcohol and malolactic fermentation and their solutions |
| LO04 | clarification, filtration, stabilization problems and solutions |
| LO05 | equipment cleaning and sanitation, prevention of microbial contamination; fungus problem and precautions; What are some important bad smells, how to prevent their formation? |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | 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. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 5 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Öğrenme Yetkinliği | 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 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | 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 | Composition of wine grapes | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Grape analysis in winemaking | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Juice must preparation in winemaking | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Alcoholic fermentation | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Factors affecting alcohol fermentation | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Malolactic fermentation in wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Factors affecting malolactic fermentation | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-term exam | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Wine filtration | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | wine bottling and storage | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Wine aging | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Winery microbiolgy | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Winery sanitation | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Diseases in wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Brettanomyces infection in wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Terms exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Terms exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||