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Information
| Code | GM0036 |
| Name | Alcoholic Beverages and Analysis Methods |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal
Learns the physical and chemical compositions and analysis techniques of wine, beer and spirits.
Course Content
Wine and uses of beer and high drinking. Alcohol, alcohols, total acid, volatile acid, organic acid, substance and phenol nitrogen preferences, wine breakage transportation), various cheating and merchandising. Alcohol denaturation.
Course Precondition
none
Resources
OIV Analysis methods, Distilled Alcoholic Beverages Analysis Methods Com., Beer Com.
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the physical and chemical composition of wine. |
| LO02 | Knows the general analysis of wines. |
| LO03 | Knows the physical and chemical composition of beer. |
| LO04 | Knows the general analysis of beer. |
| LO05 | Knows the physical and chemical composition of Distilled Alcoholic Beverages. |
| LO06 | Knows the general analysis of Distilled Alcoholic Beverages. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | 5 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Physical and chemical composition of wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | General analyzes of wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Determination of alcohol and density in wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Sulfur dioxide analysis in wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Organic acid and sugar analysis in wine | Textbook | Öğretim Yöntemleri: Tartışma, Anlatım |
| 6 | Total acid and volatile acid analysis in wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | chemical and physical compisition of beer | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | General analysis of beer | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Bitterness and diacetyl analysis in beer | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Carbon dioxide analysis in beer | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Physical and chemical composition of Distilled Spirits | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | General analyzes on raki | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Analyzes in other distilled beverages | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Analysis in ethyl alcohol | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term 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 | ||