Information Of Programmes

INSTITUTE OF SCIENCE / GM-540 - FOOD ENGINEERING

Code: GM-540

Course Title: WINE CHEMISTRY

Theoretical+Practice: 3+0

ECTS: 6

Year/Semester of Study

1 / Spring Semester

Level of Course

2nd Cycle Degree Programme

Type of Course

Optional

Department

FOOD ENGINEERING

Pre-requisities and Co-requisites

None

Mode of Delivery

Face to Face

Teaching Period

14 Weeks

Name of Lecturer

KEMAL ŞEN (kemalsen@nevsehir.edu.tr)

Name of Lecturer(s)

Language of Instruction

Turkish

Work Placement(s)

None

Objectives of the Course

Provide information about the compounds in wine composition, which play important role on the wine quality. Their structure, pathways, quantity and importance for the mechanism and teach some important biochemichal reactions.

Learning Outcomes		PO	MME
The students who succeeded in this course:
LO-1	Knows wine chemistry	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination
LO-2	Understands the relationship between wine quality and chemistry	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination
LO-3	Uses the knowledge to improve wine quality	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination
LO-4	Gains respect for professional ethics and gains a general understanding of life long learning.	PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions	Examination
PO: Programme Outcomes MME:Method of measurement & Evaluation

Course Contents
Grape and must composition (organic acids, pigments, tannins, nitrogenous substances, minerals, flavors, vitamins, and enzymes). Fermentation chemistry. Comparison of chemical composition of grape juice and wine. Must and wine colloids. Oxido-reduction systems. Sulphur dioxide usage in wine production. The maturation of the wine. Wine defects and diseases.
Weekly Course Content
Week	Subject	Learning Activities and Teaching Methods
1	Organic acids	Lecture, discussion
2	Ethyl alcohol, polyol, glycerol	Lecture, discussion
3	Volatile compounds	Lecture, discussion
4	Carbohydrates	Lecture, discussion
5	Dry matter	Lecture, discussion
6	Mineral substances	Lecture, discussion
7	Phenolic compounds	Lecture, discussion
8	mid-term exam
9	Colorful phenolic compounds - anthocyanins	Lecture, discussion
10	Colorless phenolic compounds - tannins	Lecture, discussion
11	Flavors	Lecture, discussion
12	Varietal and pre-fermentation flavor	Lecture, discussion
13	Nitrogenous compounds	Lecture, discussion
14	Colloidal structure and clarification in wine	Lecture, discussion
15	Oxidation-reduction	Lecture, discussion
16	final exam
Recommend Course Book / Supplementary Book/Reading
1	P. Ribéreau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu, 2006, Handbook of Enology: The Chemistry of Wine Stabilization and Treatments Volume 2, John Wiley & Sons, Ltd
Required Course instruments and materials

Assessment Methods
Type of Assessment	Week	Hours	Weight(%)
mid-term exam	8	2	40
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop
7.Performance Project
8.Term Paper
9.Project
final exam	16	2	60

Student Work Load
Type of Work	Weekly Hours	Number of Weeks	Work Load
Weekly Course Hours (Theoretical+Practice)	3	14	42
Outside Class
a) Reading	2	14	28
b) Search in internet/Library	2	14	28
c) Performance Project	2	14	28
d) Prepare a workshop/Presentation/Report			0
e) Term paper/Project			0
Oral Examination			0
Quiz			0
Laboratory exam			0
Own study for mid-term exam	2	8	16
mid-term exam	2	1	2
Own study for final exam	2	14	28
final exam	2	1	2
			0
			0
Total work load;			174