Bursa Grape Must Description and Distinctive Features of the Product: Bursa Grape Sherbet is a non-alcoholic drink made from seeded black raisins, water, and optionally white sugar. To balance the color, the juice of black carrots is added. No spices are used during the production process. It can be made in two ways: traditionally or industrially. The use of seeded black raisins in Bursa Grape Sherbet is due to their high content of resveratrol, an antioxidant found in abundance in the skin and seeds of black grapes. Bursa Grape Sherbet, a key part of Bursa's culinary heritage, is served during ceremonial meals, iftar gatherings, and special celebrations. Numerous historians and travelers have written about Bursa Grape Sherbet in their works. In Evliya Çelebi's Travelogue, there are references to vineyards near Lake Uluabat, red grape sherbet, and various types of fish. Production Method: Bursa Grape Sherbet is a non-alcoholic beverage made from seeded black raisins, drinking water, and optionally white sugar. The juice of black carrots is used to balance the color. No spices are added in the production process. It can be made in two different ways: traditionally and industrially. The reason for using seeded black raisins is their high content of resveratrol, an antioxidant found abundantly in the skin and seeds of black grapes. Bursa Grape Sherbet is a significant part of Bursa's culinary culture, commonly served during ceremonial meals, iftar tables, and special occasions. Historical accounts and writings from travelers often mention this drink. In Evliya Çelebi's Travelogue, references are made to vineyards near Lake Uluabat, as well as red grape sherbet and various types of fish. The main ingredient for Bursa Grape Sherbet is dark-colored grapes, such as the Öküzgözü variety, which are grown in Turkey. These grapes are known for their suitability for drying, large seeds, and thin skins. Additionally, no spices are used in the production of Bursa Grape Sherbet. The traditional and industrial methods of production are as follows: The traditional recipe involves 10 kg of seeded black raisins, 80-100 liters of drinking water, and 8-10 kg of white sugar. The grapes are washed multiple times, and any defective berries are removed. Then, the grapes are crushed, and drinking water is added. The mixture is left to rest in a cool place for a day before being strained through cheesecloth. Additional drinking water is added, and powdered sugar is added to taste until the desired consistency is reached. The sherbet is stored in stainless steel containers at +4°C and is best consumed within 1-2 days. If fermentation begins and the sherbet is to be consumed later, it can be left for a maximum of 3-4 days, with daily tastings to achieve the desired flavor. The sherbet is typically served cold, either in open glasses or with lidded bottles. The production involves 20-40 kg of seeded black raisins, 40-80 liters of drinking water, 10-30 kg of white sugar, and 0.200-0.800 kg of black carrot juice. Lemon salt is used as an acid regulator, depending on the acidity of the raw material, at a concentration of 0.05% to 0.1%. The grapes are thoroughly washed and cleaned before being passed through a crusher. They are then mixed with drinking water and left to rest for a day. Afterward, the mixture is strained to separate the pulp and seeds. The main difference from the traditional method is that at this stage, the sherbet is boiled. If necessary, additional sugar is added, and black carrot juice is incorporated to stabilize the color. Pasteurization is carried out, and the product is then hot-filled into hermetic bottles. The product is stored after being cooled.