TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Have knowledge about wine. 2) Have knowledge about wine production technology.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	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 1st Week İntroduction to wine technology and history of wine 2nd Week Winemaking in Turkey and in the world 3rd Week Red wine grapes 4th Week White grapes in wine grapes 5th Week Wine technology technical terms 6th Week Wine technology equipments 7th Week Red wine production technology 8th Week Midterm 9th Week White and rose wine production technology 10th Week Sparkling wine production technology and special wines 11th Week Wine defects, errors and diseases 12th Week Wine corks, bottles and goblets 13th Week Wine & food harmony, replacement techniques and applications 14th Week Wine factory technical trip 15th Week Final Exam
RECOMENDED 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 WORKLOAD	Activities Number Hours Workload 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 Workload 89 Total Workload / 30 2,96 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No