1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 765 WINE PRODUCTION TECHNOLOGY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
SUT 106WINE TECHNOLOGY - I3 + 12nd Semester 

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To ensure the understanding by students to be carefully matters when producing quality wine.
Course Content General information about wine and concepts, the matters that to be careful them when making wine, winemaking.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learning about importance of growing grape; the effect of grape’s quality on wine quality.
2Learning of microorganism’s importance and effect on the wine production.
3Learning of properties of yeast which use for wine production
4Learning the departments of vineary and its properties.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17PO 18PO 19PO 20
LO 0011   4355542  2      
LO 002      4 521         
LO 003      5 521         
LO 004      2 352         
Sub Total1   4316518136  2      
Contribution00001141532001000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)12448
Hours for off-the-classroom study (Pre-study, practice)414
Mid-terms11010
Laboratory616
Final examination11010
Total Work Load

ECTS Credit of the Course





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COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2013-2014 Spring1BEDRİYE DAVULCU TÜMER
Details 2013-2014 Spring1AYSEL YEŞİLYURT ER
Details 2012-2013 Spring1BEDRİYE DAVULCU TÜMER
Details 2011-2012 Spring1YELİZ TEKGÜL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
SUT 106 WINE TECHNOLOGY - I 3 + 1 1 Turkish 2013-2014 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer BEDRİYE DAVULCU TÜMER btumer@pau.edu.tr ÇAMYO A0001 ÇAMYO A0008 %70
Goals To ensure the understanding by students to be carefully matters when producing quality wine.
Content General information about wine and concepts, the matters that to be careful them when making wine, winemaking.
Topics
WeeksTopics
1 The meaning and importance of wine technology
2 Wine economy of the world; major wine producing countries
3 Winemaking in the Turkey and wine economy; wine grapes
4 Winemaking principles
5 Vintage (formation and ripening of grapes, composition of grapes, determination of maturity time)
6 The composition of grape must
7 Factors affecting the composition of grape must
8 Layout of winery, Preparation of wine processing
9 Wine containers
10 Important microorganisms and enzymes in wine technology
11 Fermentation, meaning and importance of fermentation
12 Fermentation
13 Wine preparation techniques
14 Wine preparation techniques
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes