Evaluation of Erciş Karası grape and wine in the context of gastronomy tourism

This thesis will make a significant contribution to the literature by providing in-depth information on the ampelographic characteristics, cultivation techniques, winemaking potential and cultural importance of Erçiş Karası in the region. In addition, this study will be an important step towards the conservation and preservation of this rare grape variety for future generations. Ampelographic Features: The thesis will examine in detail the morphological characteristics of the vine, leaves, clusters and fruits of Erçiş Karası. Cultivation Techniques: The effects of different pruning, irrigation and fertilization techniques on the yield and quality of Erçiş Karası grape will be investigated. Winemaking Potential: The chemical and sensory characteristics of wines produced from Erçiş Karasi will be analyzed and the suitability of this grape for different types of wine will be evaluated. Cultural Importance: The historical and cultural significance of Erçiş Karasi in the region will be investigated and folk stories, traditions and beliefs will be collected. Wine tourism is an area that is examined within the scope of gastronomy tourism. Gastronomy tourism is a concept derived from tourists' interest in experiencing the food of different cultures and this idea was first explained by Long in 1998 (Long, 2004). Gastronomy tourism hosts a variety of activities that involve not only the tasting of food, but also the culture, history and research curiosity of a country or region. In this context, wine tourism also includes gastronomy tourism. Translated with DeepL.com (free version)