History of Grape in Anatolia and Historical Sustainable Grape Production in Erzincan Agroecological Conditions in Turkey


TAŞKESENLİOĞLU M. Y., ERCİŞLİ S., KÜPE M., Ercisli N.

SUSTAINABILITY, vol.14, no.3, 2022 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 3
  • Publication Date: 2022
  • Doi Number: 10.3390/su14031496
  • Journal Name: SUSTAINABILITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Social Sciences Citation Index (SSCI), Scopus, Aerospace Database, CAB Abstracts, Communication Abstracts, Food Science & Technology Abstracts, Geobase, INSPEC, Metadex, Veterinary Science Database, Directory of Open Access Journals, Civil Engineering Abstracts
  • Keywords: history of grape, Anatolia, sustainable grape production, Erzincan agroecological conditions, Turkey, ELEMENTAL COMPOSITION, ANTIOXIDANT ACTIVITY, PLATELET ACTIVATION, CARDIOVASCULAR RISK, RESVERATROL, MARKERS, CONSUMPTION, SUPPLEMENTATION, PYCNOGENOL(R), ANTHOCYANINS
  • Ataturk University Affiliated: Yes

Abstract

The Anatolian peninsula has long been linked with the origins of viticulture and winemaking. Erzincan province in Anatolia hosted many civilizations in the past, and each civilization used grapes for different purposes. From past to present, viticulture carried out with the famous 'Karaerik' grape (Vitis vinifera L.) on old traditional Baran training system to avoid cold damage occurred in winter months. During the old civilizations, the cultivar was used only for wine production, but after the first period of the 1900s, this situation changed, and the cultivar was used for table consumption because wine is banned by Islam. The archaeological findings in Erzincan province revealed the cultivar has existed in the province for centuries, and in each historical period, the cultivar was used sustainably, added value to the region, and brought cultural heritage from generation to generation. Grape production in Erzincan province has been a symbol of abundance, fertility and productivity since mythological times. The historical facts indicated that viticulture and winemaking had been a dispensable part of the Erzincan economy and rural development. The vineyards apply the same sustainable management practices from which they receive their grapes. The traditional Baran training system is used for all vineyards. The viticulture in the province has been strongly committed to improving environmental and social sustainability throughout history.