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 211WINE TECHNOLOGY -II3 + 13rd Semester 

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To teach the production of wine
Course Content Practices before and after fermentation, filtration, bottling, storage
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learning to quality properties of white and red wines
2Understanding to section of wine production and issues about that
3Learning to storage conditions of wine and chosing proper things for it
4Learning to fruit wines production

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 001    2 4253          
LO 002    2 4253          
LO 003    2 4135          
LO 004    2 4254          
Sub Total    8 1671815          
Contribution00002042540000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Hours for off-the-classroom study (Pre-study, practice)13113
Mid-terms11515
Final examination12020
Total Work Load

ECTS Credit of the Course





104
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2014-2015 Fall1BEDRİYE DAVULCU TÜMER
Details 2013-2014 Fall1BEDRİYE DAVULCU TÜMER
Details 2012-2013 Fall1YELİZ TEKGÜL
Details 2011-2012 Fall1YELİZ TEKGÜL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
SUT 211 WINE TECHNOLOGY -II 3 + 1 1 Turkish 2014-2015 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer BEDRİYE DAVULCU TÜMER btumer@pau.edu.tr ÇAMYO A0011 %70
Goals To teach the production of wine
Content Practices before and after fermentation, filtration, bottling, storage
Topics
WeeksTopics
1 Wine terms, the required properties of high-quality wine
2 Wines sulfurization process, its importance and problems
3 Wine ferments, The importance of the ferments in wine production
4 Methods of white wine production
5 Methods of red wine production
6 Wines clarification
7 Ripening of wines
8 Deterioration, mistakes and diseases in wines
9 Deterioration, mistakes and diseases in wines
10 Bottled wines
11 The special wines
12 Fruit wines production technology
13 The importance of wine for health
14 General review
Materials
Materials are not specified.
Resources
ResourcesResources Language
Şarap Teknolojisi(Kavaklıdere Eğitim Yayınları)Türkçe
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