TÜRKÇE
ENGLISH
Information
| Code | GM0031 |
| Name | Enology in the World and Special Wines |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| 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 |
Prof. Dr. TURGUT CABAROĞLU
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Learns the special wines and production techniques produced in the world's leading countries in terms of wine production.
Course Content
Viticulture and wine in France, Italy, Spain, America, Australia, Australia, Chile, Germany and Portugal, which are the leading countries of wine production. The main vineyards of these countries, the country structure, the climate path, the famous wines they produce on a regional basis and the quality control method in production. Wines of Port, Sherry, Madeira, Marsala, Malaga, Asti, Tokay, Mistel, Vermouth, Sauterne. The fictional setups, production techniques and applications of these presentations.
Course Precondition
none
Resources
Dk Publishing, Dorling Kindersley Publishing Staff (Ed.) 2006. Wines of the world. p. 448
Notes
hand outs and slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Viticulture and winemaking in France, Italy, Spain, America, Australia, South Africa, Chile, Germany and Portugal, which are the leading countries in the world in terms of wine production. |
| LO02 | Learns the important vineyard regions of these countries, soil structure, climatic conditions. |
| LO03 | Learns the quality control methods applied in the production of these famous wines produced on a regional basis. |
| LO04 | Port, Sherry, Madeira, Marsala, Malaga, Asti, Tokay, Mistel, Vermouth, Sauterne wines. |
| LO05 | Knows the grape varieties, production techniques and compositions used in the production of these wines. |
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. | |
| 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. | 4 |
| 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. | 5 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | 3 |
| 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. | 3 |
| 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 | Leading countries in the world in terms of wine production | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Soil structure and climatic conditions of the vineyard regions of leading countries | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Quality control methods applied in the production of special wines | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Porto wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Sherry wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Madeira wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Malaga wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-term exam | Textbook | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Marsala wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Tokay wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Asti wine | Textbook | Öğretim Yöntemleri: Tartışma, Anlatım |
| 12 | Sauterne | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Sauterness wine | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Mistel | Textbook | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Vermut | 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 | ||