COURSE SYLLABUS

INDUSTRIAL FRUIT WINES TECHNOLOGY

1	Course Title:	INDUSTRIAL FRUIT WINES TECHNOLOGY
2	Course Code:	GMB5029
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	2
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. OZAN GÜRBÜZ
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0224 2941500 Fax: 0224 2941402 e-posta: ozang@uludag.edu.tr
18	Website:
19	Objective of the Course:	Informing about fundamental principles of fruit wine production technology, importance of wine technology in food industry, winery, and possible problems in wineries
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	The students will be able to learn wine production in a detail way;
2	The students will be able to learn importance of wine economy;
3	The students will be able to learn properties of a winery;
4	The students will be able to learn materials and equipments used in a winery;
5	The students will be able to learn latest developments in wine technology;
6	The students will be able to learn wine analysis methods;

22	Course Content:

Week	Theoretical	Practical
1	Explanation of objective and content of the lecture	Introduction to fruit juice analysis
2	Wine raw material (structure of grape, composition of skin, pulp and seed)	Introduction to fruit juice analysis
3	Departments of winery	Introduction to wine analysis
4	Mechanic treatments applied for grape	Introduction to wine analysis
5	Control and standardization of must	Isolation and identification of wine yeasts
6	Alcoholic fermentation and maceration	Isolation and identification of wine yeasts
7	Effective yeasts for fermentation, separation of must, pressure of residue	Identification of wine bacteria and wine quality problems
8	Malolactic fermentation	Identification of wine bacteria and wine quality problems
9	Wine conditioning, clarifying and packaging	Cider production
10	Red wine production	Cider production
11	White wine production	Analysis methods of wine aroma
12	Lux wine production (liquor, cider etc.)	Analysis methods of wine aroma
13	Wine diseases and faults	Instrumental analysis methods for phenolic compounds
14	Fruit wines	Instrumental analysis methods for phenolic compounds + Final

23	Textbooks, References and/or Other Materials:	• Powerpoint presentations • Kılıç, O, 1996,Alkollü İçkiler Teknolojisi, U.Ü Basımevi • Vine R.P., Harkness E.M., Linton S.J., Wine Making, 2002, Kluwer Academic NY. • Kılıç, O, 1996,Alkollü Gçkiler Teknolojisi, U.Ü Basımevi. • Aktan, N., Kalkan, H., 2000. Şarap Teknolojisi. Kavaklıdere Eğitim Yayınları No:4, Ankara. • Canbaş, A. 2005. Şarap Teknolojisi. Ç. Ü. Zir. Fak. Gıda Mühendisliği Bölümü Ders Notu. • Understanding Wine Technology: The Scienceof Wine Explained, New Edition, David Bird, DPQA, UK.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	1	50
Final Exam	1	50
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High