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Course Description Course Name : Wine Technology Course Code : GM 449 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. TURGUT CABAROĞLU Learning Outcomes of the Course : Can do analysis on raw materials and production technique to be used depending on the intended type of wine, and find appropriate solutions when faced with a problem. Knows the properties of wine grapes, builds the production process from the raw material to wine, knows operations to be applied during the process, and uses the most appropriate processing technique . Has the ability to develop and evaluate recommendations about intervention to raw materials and production technique. is respectful to professional ethics and has awarenes of life long learning. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teaching how to produce safe and quality wine, knowing the composition of wine grapes, vintage season, and methods of analysis and using production techniques efficiently. Course Contents : The composition of wine grapes, vintage season, methods of analysis and production techniques. Language of Instruction : Turkish Work Place : Lecture hall of Food Engineering Department and Biotechnology Laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Composition of Grape and Cluster Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 2 Wine grape varieties , grapes Chemical Composition ( sugars , organic acids, phenolic compounds ) Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 3 Chemical Composition of grapes ( Aroma , Pectic Substances, Nitrous Materials , Enzymes, Vitamins , Minerals ) Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 4 Vintage, the factors affecting the quality of the grapes , the grapes improving Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 5 Alcoholic fermentation Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 6 Malolactic Fermentation Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 7 Common procedures used in winemaking Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 8 Midterm Text Book Written 9 Sulfurization Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 10 Alcohol fermentation execution Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 11 Wine- making techniques ( red wine-making technique) Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 12 Wine- making techniques ( white and rose wine-making technique) Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 13 Special Wines Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 14 Composition and maturation and aging of wines Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 15 Clarification of wines , diseases and defects Text Book Lecture, discussion, laboratory practice , standard classrooms techniques, computer, projector, 16/17 Final Exam Text Book written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  CANBAŞ, A. 2010. Şarap Teknolojisi Ders Notları Ç.Ü.Z.F Ders Notları.  Ribereau-Gayon P., Glories, Y., Maujean A., Dubourdieu D., 2000. Handbook of Enology Vollume 1., John Wiley&Sons Ltd., England, 404s.  Ribereau-Gayon P., Glories, Y., Maujean A., Dubourdieu D., 2000. Handbook of Enology Vollume 2., John Wiley&Sons Ltd., England, 404s. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 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 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 5 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 3 6 Uses objective and subjective methods to evaluate food quality and interprets the results 4 7 Selects and uses modern technical systems in food engineering and technology applications 4 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 5 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 3 10 Complies with teamwork 3 11 Analytically and critically evaluates the learned information. 4 12 Knows the necessity of lifelong learning. 4 13 Communicates effectively and healthily in the relevant field and uses communication technologies 3 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 4 17 Knows the legislation and management systems related to foods 2 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * 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 4 56     Out of Class Study (Preliminary Work, Practice) 14 1 14 Assesment Related Works     Homeworks, Projects, Others 2 5 10     Mid-term Exams (Written, Oral, etc.) 1 8 8     Final Exam 1 10 10 Total Workload: 98 Total Workload / 25 (h): 3.92 ECTS Credit: 4