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Information
| Code | GM0029 |
| Name | Wine Chemistry |
| 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 | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
Learns the composition of grape and must, aroma and phenol compounds, general composition of wine, aroma and phenol compounds.
Course Content
Composition of grapes and must (organic acids, colours, tannins, nitrogenous substances, mineral substances, flavorings, vitamins and enzymes). Fermentation chemistry. Comparison of must and wine in terms of chemical composition. Colloids in must and wine. Oxido-reduction systems. Sulfur dioxide in winemaking. The ripening of wine. Errors and diseases in wine.
Course Precondition
none
Resources
Pascal Ribéreau-Gayon (Editor), Yves Glories (Editor), Alain Maujean (Editor), Denis Dubourdieu (Editor) 2006. Handbook of enology. p. 456
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | knows, Composition of grapes and must (organic acids, colours, tannins, nitrogenous substances, mineral substances, flavorings, vitamins and enzymes). |
| LO02 | Learns the chemistry of fermentation. |
| LO03 | Learns colloids and Oxido-reduction systems in must and wine. |
| LO04 | Sulfur dioxide in winery |
| LO05 | Errors and diseases in wine. |
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. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | 5 |
| 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. | |
| 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 | Organic Acids in Wine. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Alcohols and Other Volatile Compounds. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Carbohydrates. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Dry Extract and Minerals. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Nitrogen Compounds. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Phenolic Compounds. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Varietal Aroma. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Chemical Nature, Origins and Consequences of the Main Organoleptic Defects. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | The Concept of Clarity and Colloidal Phenomena. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Clarification and Stabilization Treatments: Fining Wine. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Clarifying Wine by Filtration and Centrifugation. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Aging Red Wines in Barrel. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Phenomena Occurring During Aging. | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Stabilizing Wine by Physical and Physicochemical Processes. | 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 | ||