1	Course Title:	ALCOHOLIC BEVERAGES TECHNOLOGY
2	Course Code:	GSD4222-S
3	Type of Course:	Optional
4	Level of Course:	First Cycle
5	Year of Study:	4
6	Semester:	8
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
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:	• Introducing ethyl alcohol production from different substances • Informing about sanitation of winery, microbiota of grape and wine, distillation and production of alcoholic beverages
20	Contribution of the Course to Professional Development	The course creates knowledge in the field of the alcoholic beverages industry in students.

21

Learning Outcomes:

1 The students will be able to explain the production of ethyl alcohol and alcoholic beverages; 2 The students will be able to explain grape and wine microbiota and distillation process; 3 The students will be able to explain sanitation of winery ;

22	Course Content:

Week	Theoretical	Practical
1	Explanation of objective and content of the lecture	Wine production and total and free SO2 analysis
2	Ethanol production from different carbohydrate sources	Wine production and total and free SO2 analysis
3	Distillation	Quality analysis in beer, total acidity and artificial foaming (saponin) substance analysis
4	Raki, gin, cognac and vodka production	Quality analysis in beer, total acidity and artificial foaming (saponin) substance analysis
5	Whiskey, rum and tequila production	Total acidity and specific gravity analysis in cider production, apple juice and cider
6	Whiskey, rum and tequila production	Total acidity and specific gravity analysis in cider production, apple juice and cider
7	Liqueur production	Total acid and volatile acid analysis in wine
8	Wine production	Total acid and volatile acid analysis in wine
9	Champagne and cider production	Alcohol determination methods and alcohol determination in cider
10	Beer production	Alcohol determination methods and alcohol determination in cider
11	Beer production	CO2 analysis techniques in Cider and beer
12	Microbiota of grape and wine	CO2 analysis techniques in Cider and beer
13	Spoilage of wine	Fruity vodka production and raki production, quality analysis and analysis of anise amount
14	Spoilage of wine	Fruity vodka production and raki production, quality analysis and analysis of anise amount

23	Textbooks, References and/or Other Materials:	Kılıç O. 1996. Alcoholic Beverages Technology. Uludag University Edition, Bursa
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	25
Quiz	1	15
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Quiz, midterm and final exams are held for evaluation and a relative evaluation system is applied.
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	2	28
Practicals/Labs	14	2	28
Self Study and Preparation	14	0,5	7
Homeworks, Performances	0	5	5
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	10	10
Others	0	0	0
Final Exams	1	15	15
Total WorkLoad			93
Total workload/ 30 hr			3,1
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 LO1 5 4 3 5 3 4 2 3 4 5 5 LO2 3 5 4 4 5 5 4 5 2 4 5 LO3 4 2 3 5 4 5 3 4 4 4 3

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High