Bağcılıkta Terroir Unsurları

Year 2018, Volume: 47 Issue: 2, 57 - 70, 30.11.2018

Elman Bahar , İlknur Korkutal , Hüseyin Öner

Abstract

Terroir
dilimizde tek bir kelime ile açıklayamadığımız bir kelimedir. Ancak kaliteli
bir üzüm ve bundan yapılacak olan şarabın oluşturulması için gereken iklim–toprak–asma
üçlüsü ile bunlara ilave edilen kültürel işlemler ve şarap bilimi katılımı
olarak tanımlanabilir. Terroir kavramı; çevresel faktörler (coğrafi konum,
topografik yapı, vb.), toprak özellikleri (toprak reaksiyonu, pH, vb.), iklim
faktörleri (iklimsel göstergeler, sıcaklık, rüzgâr, vb.), kültürel işlemler
(dikim sıklığı, sulama, budama, vb.) ve asma–üzüm ilişkileri (terbiye sistemi,
toplam ve güneş gören yaprak alanı, vb.) olmak üzere beş ana başlık altında
incelenmektedir. Bu derlemede, terroir kavramı içinde yer alan tüm faktörler
kapsamlı olarak incelemiş ve kaliteli üzüm üretimine yönelik gelecekte
yapılacak çalışmalara ön bilgi vermek amacıyla sunulmuştur

Keywords

Terroir, bağcılık, Vitis vinifera L.

Terroir Elements in Viticulture

Abstract

This term was not explain by only word in Turkish
language. However, this word describe the harvest of qualified grape and making
good wine for this grape about climate–soil–grapevine and addition to these
factors cultural practices and oenology. Terroir term included five main
topics; environmental factors (geographical site, topographical structure, etc.), soil characteristics (soil
reaction, pH, etc.), climate factors (climatic indices, temperature, wind,
etc.), cultural practices (planting density, irrigation, pruning, etc.) and grapevine–grape
relations (trellising systems, total and exposed leaf area, etc.). All factors
which are play a part in terroir is examined extensively in this review, and
briefing for quality grape production in next researches

Keywords

Terroir, viticulture, Vitis vinifera L.

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