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Course Description Course Name : Wine Chemistry Course Code : GM-583 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. TURGUT CABAROĞLU Learning Outcomes of the Course : Knows wine chemistry Understands the relationship between wine quality and chemistry Uses the knowledge to improve wine quality Gains respect for professional ethics and gains a general understanding of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Provide information about the compounds in wine composition, which play important role on the wine quality. Their structure, pathways, quantity and importance for the mechanism and teach some important biochemichal reactions. Course Contents : Grape and must composition (organic acids, pigments, tannins, nitrogenous substances, minerals, flavors, vitamins, and enzymes). Fermentation chemistry. Comparison of chemical composition of grape juice and wine. Must and wine colloids. Oxido-reduction systems. Sulphur dioxide usage in wine production. The maturation of the wine. Wine defects and diseases. Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Organic acids Pre-reading, literature review Lecture, Class discussion 2 Ethyl alcohol, polyol, glycerol Pre-reading, literature review Lecture, Class discussion 3 Volatile compounds Pre-reading, literature review Lecture, Class discussion 4 Carbohydrates Pre-reading, literature review Lecture, Class discussion 5 Dry matter Pre-reading, literature review Lecture, Class discussion 6 Mineral substances Pre-reading, literature review Lecture, Class discussion 7 Mid-term exam General Revision Written 8 Phenolic compounds Pre-reading, literature review Lecture, Class discussion 9 Colorful phenolic compounds - anthocyanins Pre-reading, literature review Lecture, Class discussion 10 Colorless phenolic compounds - tannins Pre-reading, literature review Lecture, Class discussion 11 Flavors Pre-reading, literature review Lecture, Class discussion 12 Varietal and pre-fermentation flavor Pre-reading, literature review Lecture, Class discussion 13 Nitrogenous compounds Pre-reading, literature review Lecture, Class discussion 14 Colloidal structure and clarification in wine Pre-reading, literature review Lecture, Class discussion 15 Oxidation-reduction Pre-reading, literature review Lecture, Class discussion 16/17 Final Exam Revision Written   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  P. Ribéreau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu, 2006, Handbook of Enology: The Chemistry of Wine Stabilization and Treatments Volume 2, John Wiley & Sons, Ltd Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 3 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 2 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 0 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 5 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 4 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 3 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 3 9 Carry out work reqiring expertise in the food engineering field independently 2 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 3 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 2 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 1 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 3 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 4 56 Assesment Related Works     Homeworks, Projects, Others 3 12 36     Mid-term Exams (Written, Oral, etc.) 1 14 14     Final Exam 1 14 14 Total Workload: 148 Total Workload / 25 (h): 5.92 ECTS Credit: 6