COURSE SYLLABUS

FRUIT WINE SCIENCE AND TECHNOLOGY

1	Course Title:	FRUIT WINE SCIENCE AND TECHNOLOGY
2	Course Code:	GMB5329
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:	The aim of this course is to provide students with information about the production of fruit wines and its importance in the food industry, wine companies, problems to be encountered and solutions.
20	Contribution of the Course to Professional Development	The course builds on students' knowledge in the field of fruit wine industry.

Learning Outcomes:

1	Wine production is learned in detail.;
2	The student has information about the importance of wine economy in the world and in our country.;
3	The student will have information about the characteristics of the wine company and the tools and equipment used in the wine company.;
4	The student will learn about the latest developments in wine technology.;
5	The student will have information about wine analysis methods.;

22	Course Content:

Week	Theoretical	Practical
1	Meeting the students and explaining the content of the lesson	Fruit juice analysis
2	Wine raw material	Fruit juice analysis
3	Parts of the wine company	Wine analysis
4	Mechanical processes applied to grapes	Wine analysis
5	Must control, standardization and sulfurization	Wine Yeast Isolation and Identification
6	Alcohol fermentation and grain fermentation	Wine Yeast Isolation and Identification
7	Yeasts important in fermentation, separating the must and squeezing the pulp	Wine Bacteria Identification and Wine Defects
8	Breakdown of sugar, malolactic fermentation and fermentation time	Wine Bacteria Identification and Wine Defects
9	Mellowing, clarifying and packaging steps	Making Cider
10	Red wine production process	Making Cider
11	White wine production process	Analysis of Wine Aroma
12	Luxury wine production process	Analysis of Wine Aroma
13	Diseases and errors in wine	Instrumental Analysis of Phenolic Compounds
14	Fruit wine production process	Instrumental Analysis of Phenolic Compounds

23	Textbooks, References and/or Other Materials:	•Powerpoint presentations • Kılıç, O, 1996, Alcoholic Beverages Technology, U.Ü Printing House Vine R.P., Harkness E.M., Linton S.J., Wine Making, 2002, Kluwer Academic NY. • Kılıç, O, 1996, Alcoholic Power Technology, U.Ü Basımevi. • Aktan, N., Kalkan, H., 2000. Wine Technology. Kavaklıdere Education Publications No: 4, Ankara. • Canbaş, A. 2005. Wine Technology. Ç. Ü. Zir. Fak. Food Engineering Department Lecture Notes. 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	For evaluation; a homework is given and the final exam is done.
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