OENOLOGY: THE SCIENCE OF WINE PRODUCTION

GMS353

Course Code: GMS353
Semester: -
Theory+Practice: 1 + 2
ECTS: 3

Course Type

Elective Course

Course Level

Bachelor's Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Have knowledge about wine.
Have knowledge about wine production technology.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

Turkey and in the world of wine, wine grapes, wine flaws, wine-food match; wine corks, errors and diseases and the necessary information about degustation techniques are taught to the students.

Course Contents

WEEK	TOPICS
1^st Week	Introduction to wine technology
2^nd Week	History of wine
3^rd Week	Winemaking in Turkey and in the world
4^th Week	Red wine grapes
5^th Week	White grapes in wine grapes
6^th Week	Wine technology technical terms
7^th Week	Wine technology equipments
8^th Week	Red wine production technology
9^th Week	Midterm
10^th Week	White and rose wine production technology
11^th Week	Sparkling wine production technology and special wines
12^th Week	Wine defects, errors and diseases
13^th Week	Wine corks, bottles and goblets
14^th Week	Wine & food harmony, replacement techniques and applications I
15^th Week	Wine & food harmony, replacement techniques and applications II
16^th Week	Wine factory technical trip
17^th Week	Final Exam

Recommended or Required Reading

1. Aktan, N. & Kalkan, H. (2000). Şarap Teknolojisi, Kavaklıdere Eğitim Yayınları, Ankara.
2. Güven, S. (2008). Şarap Üretimi ve Kalite Kontrol, Çanakkale Onsekiz Mart Üniversitesi Yayınları, Çanakkale.
3. Saldamlı, İ. & Saldamlı, E. (2004). Gıda Endüstrisi Makineleri, Savaş Yayınevi.
4. Fidan, I. & Anlı, R. E. (2000). Özel Şaraplar. Kavaklıdere Kültür Yayınları. No:3, Ankara.
5. Ergenekon, Ş. (2004). Şarapla Tanışma,Remzi Kitabevi, İstanbul.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice
Presentation
Project

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Assignment	1	10
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	8	1	8
Preparation for Final exam	3	5	15
Course hours	14	3	42
Preparation for Midterm exam	2	5	10
Laboratory (including preparation)	5	2	10
Final exam	1	1	1
Homework	1	2	2
Total Work Load			89
Total Work Load / 30 (h)			2.96
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2
K1
K2
K3
K4
K5	X
K6	X
K7	X
K8
K9
K10
K11
K12
K13
K14
K15
K16		X
K17
K18
K19
K20
K21
K22
K23

	LO1	LO2
K1
K2
K3
K4
K5	X
K6	X
K7	X
K8
K9
K10
K11
K12
K13
K14
K15
K16		X
K17
K18
K19
K20
K21
K22
K23

	LO1	LO2
K1
K2
K3
K4
K5	X
K6	X
K7	X
K8
K9
K10
K11
K12
K13
K14
K15
K16		X
K17
K18
K19
K20
K21
K22
K23

	LO1	LO2
K1
K2
K3
K4
K5	X
K6	X
K7	X
K8
K9
K10
K11
K12
K13
K14
K15
K16		X
K17
K18
K19
K20
K21
K22
K23