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Root Origin Soil is a civil organization that encourages the wine industry, which is treated like a stepchild in our country, to continue on its path. The greatest gain of the participants was that the professionals from different formations brought together by this civil organization shared their knowledge with the members of the wine world. We will discuss two of the presentations in a broader context. The first one is a project led by Prof. Dr. Hüseyin Karataş, a faculty member at the Faculty of Agriculture at Dicle University.

I remember the first time I came across information about Kerasus in a social media post. I recorded it as a bold initiative that started with a young wine enthusiast questioning why wine was not produced in the Black Sea region and showed that it could very well be with her studies. Her name is Gizem and I had a short chat with Gizem at the Dionysus Symposium hosted by Gelveri in April of this year and we promised to meet when the new products come out. At the beginning of June, we learned that Kerasus had two wines called Melez 1 and Melez 2 ready. After the wines arrived, we set up a meeting with Gizem to learn the details. This article summarizes the information we received in that conversation.

Although it has fermentation in its name, don't believe it, this is actually a chemical process consisting of the transformation of one acid into another. If we know what fermentation is today, we owe this information to Louis Pasteur. Thanks to the studies he conducted approximately 150 years ago, we understood the role of yeast in fermentation, and with the developments made since then, wine producers have the conditions in which they can produce wine more safely. Scientists who followed the path opened by Pasteur were able to explain many other processes in this field in their advanced researches, both with the guidance of accumulated knowledge and with the developing technological equipment. Among these studies, today's topic is malolactic fermentation or, more correctly, malolactic transformation.

We continue to evaluate the experimental music-wine relationship we included in the WAYANA 301 tasting event. In the table below, you can see the wines we included in the tasting and the musical pieces we selected to accompany them. In the following part of the article, we will share the results of the evaluations made by the participants under headings.

It is estimated that the residents of Stavelot Monastery, founded by Benedictine monks in 862, started producing wine around the year 1000. How about taking a short journey through history to understand what this date means?

WAYANA 301 was the fiftieth event we organized with ticketed entry, excluding special events. We opened our doors on July 18, 2022 with the WAYANA brand. Although we have not completed two years yet, we are actually very happy to have such an extensive tasting portfolio. Each tasting allowed us to meet new wine lovers. At these events, they experienced firsthand how much we value our work. They all placed WAYANA in the right place on their mental maps. By choosing us, they both increased our motivation and kept our desire to continue our journey alive despite the country's conditions that make people say 'enough is enough'. That's why we reserved the first part of the article to thank all our tasting participants for their support.

The period we are in has scientifically shown all of us that global warming is no longer a possibility but a reality today. Despite the awareness created on this issue, it has actually become clear that a successful struggle cannot be waged. If we consider that the order developed by the human species in accordance with its insatiable appetite is to always produce more and consume more, and that we measure development in this context, it becomes clear that we cannot give up our short-term gains.

Vine has existed on our planet for millions of years. Vines have watched the birth and extinction of millions of living species that no longer exist today. When we compare the existence of human, which goes back three million years, with that of the vine, we see that we are yesterday's children.

The world of wine has developed its own language over the centuries. This language includes both adjectives that highlight the artisan identity of the wine and technical concepts gained by the production process. There is a strong possibility that you will be startled when you first encounter the term carbonic maceration. Even though you are familiar with the carbon part, there is a chill of the unknown in the maceration part. In this article, we will try to approach carbonic maceration in a way that we can all easily understand. Let's start with the maceration.

Our first encounter with Uçmakdere's Firuze wines was at one of the professional wine events. The biggest problem of those events with their tasting rooms where hundreds of wines are placed side by side is that they leave you stunned.