Bursa Grape Must Description and Distinctive Features of the Product: Bursa Grape Sherbet is a non-alcoholic beverage produced using seeded black raisins, drinking water, and optionally white sugar. The juice of black carrots is used as a color balancer. No spices are used in the production. It can be produced in two ways: traditionally and industrially.The reason for using seeded black raisins in the production of Bursa Grape Sherbet is that they contain a high amount of resveratrol. Resveratrol is an antioxidant found in high quantities in the skin and seeds of black grapes. Bursa Grape Sherbet, an important element of Bursa's culinary culture, is present at ceremonial and celebratory meals, iftar tables, and special occasions. There are writings about Bursa Grape Sherbet in the works of many historians and the writings of travelers. In Evliya Çelebi's Travelogue, there are mentions of vineyards by Lake Uluabat, red grape sherbet, and various types of fish. Production Method: The main ingredient for Bursa Grape Sherbet is dark-colored grapes, such as the Öküzgözü variety, grown in Turkey, which are suitable for drying, have large seeds, and thin skins. Additionally, there are no spices used in the production of Bursa Grape Sherbet. The traditional and industrial production methods for Bursa Grape Sherbet are as follows: Prepared with 10 kg of seeded black raisins, 80-100 liters of drinking water, and 8-10 kg of white sugar.The grapes are washed several times, and defective berries are removed. They are ground through a crusher, and drinking water is added. After resting for a day in a cool environment, the mixture is strained using cheesecloth. Drinking water is added, and powdered sugar is added according to taste until the desired density is achieved. Then, it is stored in stainless steel containers at +4 ℃ and consumed within 1-2 days. If the sherbet is to be consumed after fermentation has started, it can be left for a maximum of 3-4 days after daily tastings to reach the desired flavor. It is served cold in open glasses or lidded bottles. Prepared with 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 balancer, depending on the acidity of the raw material, in the range of 0.05% to 0.1%.The grapes are washed and cleaned. They are passed through a crusher, mixed with drinking water, and left for a day. Then, they are strained to separate the pulp and seeds. The difference from the traditional method lies in boiling the sherbet at this stage. If necessary, sugar is added, and black carrot juice is added for color stabilization. Pasteurization is performed, and the product is hot-filled into hermetic bottles. The product is stored after cooling.