1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 515 FOOD 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
GIT 232WINE TECHNOLOGY2 + 03rd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective To ensure that the issues to be considered in the production of quality wine are understood by the students.
Course Content In wine production: grape varieties, grape ripeness, composition of grape, requirements for tools, machinery and chemicals in production, sulfurization, alcohol fermentation, white, pink, red wine production technologies fermentation products, maturation of wines
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1The importance of grape growing in quality wine production; Understanding the effect of grape quality on wine quality
2Understanding the effect and importance of microorganisms in wine production
3Learning the properties of yeast used in wine production, understanding the importance of yeast for wine

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16
LO 001                
LO 002                
LO 003                
Sub Total                
Contribution0000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Mid-terms12222
Final examination12828
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1AYSEL YEŞİLYURT ER


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GIT 232 WINE TECHNOLOGY 2 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. AYSEL YEŞİLYURT ER ayer@pau.edu.tr ÇAMYO B0002 %70
Goals To ensure that the issues to be considered in the production of quality wine are understood by the students.
Content In wine production: grape varieties, grape ripeness, composition of grape, requirements for tools, machinery and chemicals in production, sulfurization, alcohol fermentation, white, pink, red wine production technologies fermentation products, maturation of wines
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
ResourcesResources Language
Şarap Teknolojisi, Nihat Aktan, Hatice KalkanTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam30Midterm Exam
Attendance to Lesson20Attendance to Lesson
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes