GM429 Wine and Distilled Spirits Technology

5 ECTS - 3-2 Duration (T+A)- 7. Semester- 4 National Credit

Information

Code GM429
Name Wine and Distilled Spirits Technology
Term 2023-2024 Academic Year
Semester 7. Semester
Duration (T+A) 3-2 (T-A) (17 Week)
ECTS 5 ECTS
National Credit 4 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Uygulamalı Ders
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. TURGUT CABAROĞLU
Course Instructor Prof. Dr. TURGUT CABAROĞLU (A Group) (Ins. in Charge)


Course Goal / Objective

Teaching how to produce safe and quality wine, knowing the composition of wine grapes, vintage time, and methods of analysis and using production techniques efficiently, To give knowledge about general principals of ethyl alcohol fermentation, raw materials used in production of alcohol, pre-operations applied to these raw materials, distillation concept and its systems, and production process of ageing and not ageing distilled alcoholic beverages.

Course Content

The composition of wine grapes, vintage time determination, production techniques of red, white, rose and special wines, common treatments in process, methods of quality analysis, General principal of ethyl alcohol fermentation, raw materials used in production of alcohol, pre operation applied to these raw materials, distillation process and its system and production process of ageing and not ageing distilled alcoholic beverages.

Course Precondition

none

Resources

Morata, A. (Ed.). (2018). Red wine technology. Academic Press.

Notes

hand outs and slides


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the properties of wine grapes
LO02 Know the alcoholic fermentation
LO03 Know the malolactic fermentations
LO04 Know the common procedures used in winemaking
LO05 Knows the sulfurization
LO06 Wine- making techniques ( red wine-making technique)
LO07 Wine- making techniques ( white wine-making technique)
LO08 Know the composition and maturation and aging of wines, and quality control
LO09 Raw materials used for distilled bevarages
LO10 Knows the distilation and principles
LO11 Learn the Distillate, Agriculture Origin Alcohol, Absolute Alcohol Production
LO12 Learn the Production of distilled beverages, Rakı
LO13 Learn the Rakı production
LO14 Learn the Gin and Vodka production
LO15 Learn the Cognac, Whisky, Tequila production


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. 3
PLO02 Bilgi - Kuramsal, Olgusal Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology.
PLO03 Bilgi - Kuramsal, Olgusal Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions.
PLO04 Bilgi - Kuramsal, Olgusal Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. 2
PLO05 Bilgi - Kuramsal, Olgusal Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. 3
PLO06 Bilgi - Kuramsal, Olgusal Takes responsibility individually and as a team member to solve problems encountered in food engineering applications.
PLO07 Bilgi - Kuramsal, Olgusal Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies.
PLO08 Bilgi - Kuramsal, Olgusal Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering.
PLO09 Bilgi - Kuramsal, Olgusal Gains the awareness of food legislation and management systems and professional ethics.
PLO10 Bilgi - Kuramsal, Olgusal Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability.
PLO11 Bilgi - Kuramsal, Olgusal Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations.


Week Plan

Week Topic Preparation Methods
1 Introduction-wine grape varities/Chemical composition of grapes Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
2 Alcoholic fermentation Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
3 Malolactic Fermentation-common mechanic processes (Stem and leaf seperation/Pressing) Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
4 Production of red wine Text Book Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Deney / Laboratuvar
5 Production of white and rose wine/Filtration/Tartrate stabilization/Clarification Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
6 Equipments used in maturaration of wines (Oak barrel/Stainless steel tank/Cube) Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
7 Sparkling wines and special wines (Tokaji, Porto etc.) Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
8 Mid-Term Exam Exam Preperation Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
9 Wine legislation, composition of wines and quality control Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
10 Raw materials used for distilled bevarages Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
11 Fermantation and Distilation Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
12 Distillate, Agriculture Origin Alcohol, Absolute Alcohol Production Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
13 Production of distilled beverages, Rakı Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
14 Gin, vodka and whisky production Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
15 Cognac and Tequila production , Turkish Food Codex-Communique on Distillated Spirituous Beverages Text Book Öğretim Yöntemleri:
Anlatım, Tartışma, Deney / Laboratuvar
16 Term Exams Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev
17 Term Exams Exam Ölçme Yöntemleri:
Yazılı Sınav, Ödev, Performans Değerlendirmesi


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 4 56
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 5 5
Final Exam 1 15 15
Total Workload (Hour) 118
Total Workload / 25 (h) 4,72
ECTS 5 ECTS

Update Time: 08.05.2023 06:41