GM0031 Enology in the World and Special Wines

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0031
Name Enology in the World and Special Wines
Term 2024-2025 Academic Year
Semester . Semester
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 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

Update Time: 14.05.2024 09:59