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Anatolian Viticulture Tradition

 

We have over 1200 grape varieties in the Anatolian geography. Raisin varieties from our grape harvest, which reaches 4 million tons annually, are concentrated in our Aegean region. These soils, which are the homeland of viticulture, are rich sources of genes due to the influence of climatic conditions. Characteristic features such as seedlessness, earliness and temporality in our grape varieties spread from Anatolia to the world. In addition to evaluating the grapes we produce as wet, dried and wine grapes, we also evaluate them as food products such as molasses, sausage, fruit pulp, jam.

 

Turkey Raisin Exports

 

Raisins, which is one of the locomotive products of our agricultural exports, is one of the top three agricultural products exported during our republican period. Turkey is far the world's largest manufacturer and exporter of raisins. Approximately 40-45% of world seedless raisins export is made by us. World seedless raisins yield is around 1,100,000 - 1,200,000 tons per year; 250 to 300 thousand tons of it, which is 25%, is produced in our country. 90% of this production is exported to European Union countries. Our annual export income from seedless raisins is 400-500 million dollars.

In our country, which has a strong tradition of viticulture, seedless raisins production is concentrated in the Aegean region (Manisa, Aydin, Izmir), Marmara region for table and wine grapes, turfan grapes from the Mediterranean region, and wine grapes, table wine, table grapes and raisins with seeds in our Central Anatolia and Southeast Anatolia regions.

Seedless Raisins Production in the World

 

The first five countries that are world leaders in seedless raisins and their production in the last five years are given in the table below. Seedless raisins are a product that shows great increases and decreases in production compared to the climatic conditions of that year. The biggest threat to him comes from global warming and seasonal shifts. Most major manufacturers, namely Turkey, the United States and meets more than half of China's production. Other producer countries in the top ten that are out of the table; Argentina, South Africa, Chile, Uzbekistan, Australia.

Manisa Sultaniye Seedless Grape as a Geographically Indicated Product

 

Manisa Sultaniye Çekirdeksiz Grape, which was filed on November 7, 2017 by the Manisa Commodity Exchange, has been registered on February 18, 2019 with the origin feature of our 418 geographical marked product.

There is an unbreakable link between the mythological tradition of Anatolia, the land of mother goddess Cybele, and grapes. The symbol of fertility is different from our other grape varieties with the distinctive features of Manisa Sultani Seedless Grape in these sows where all kinds of grape varieties are grown. Manisa Sultani Seedless Grape, which is said to be discovered in the 17th century, is a complete antioxidant source with fleshy, low acidity and white color. Manisa Sultani Seedless Grape, which is amber yellow when dried, is a complete health store. It is indispensable for the Aegean with the added value it produces in the region. Sultani Çekirdeksiz Grape, which is the livelihood of nearly 50 thousand families, is one of the basic products that direct / manage the economy of Manisa.

 

Manisa Sultani Seedless Grape Manisa Province General Production Area and Quantities

Product Description and Distinguishing Features:

 

Description: Its clusters are medium-sized and normal in frequency, grains are elliptical-rounded, green-yellow, thin-skinned, ripened in August and harvested in mid-August and beginning of September, yield and structural development, which show all of the table, drying and cider properties well. It is a good standard grape variety. The origin of the name: The most important distinguishing feature of the seedless grapes produced in Manisa is the name Sultani with its taste, aroma and structure in Manisa, where important names such as Fatih Sultan Mehmet and Kanuni Sultan Süleyman, who were the sultans of the Ottoman Empire, were brought up. is taken. Origin feature: The positive effects of the climate and soil characteristics and human elements of the province of Manisa on the product are the main factors in the formation of distinctive features in the product. For this reason, all process steps of the product must be carried out in Manisa.

Socio-cultural and economic identity: There are historical artifacts from ancient times that are officially registered in Manisa museums, with figures and writings on grapes and harvest. Although societies and nations have changed, Manisa, along with its districts, is one of the most important viticulture areas in the world and by its very nature has affected the visual, auditory and written works, traditions and economic activities of human beings. Producers in the province of Manisa continue to cultivate and maintain their reputation by continuing their viticulture and Manisa Sultani Seedless Grape cultivation with their knowledge and experience from the past.

 

Climate: The climate of Manisa is harsher than the Aegean coast. Summers are hot and dry in a way to ensure that the Seedless Grape reaches the essential color, aroma and sugar characteristics, and winters are slightly cold and rainy in a way to allow root development and trunk nutrition during the leafless sleeping period of vines. The coldest months are January and February, which correspond to the need for the correct pruning (sleep) period of the Manisa Sultani Seedless Grape. The most precipitation range (corresponds to the stage in which post-harvest foliation is completed, provides rest) and the least rainfall is July (the stage of forming the structure of the clusters by feeding from the soil and the sun - at this stage, precipitation is not positive for the healthy development of the crop structure) and August (from the sun It coincides with the stage of feeding by maturing and reaching proper nutritional values ​​- at this stage, precipitation delays maturation and negatively affects grain quality and all features). Snowfall rarely occurs, it is not permanent, so the harmony in the sleep and yield cycle is not affected. Unless there are large-scale atmospheric movements affecting the country, extreme values ​​are not seen in the temperature course of Manisa - or in the + direction. In summary, the Manisa Climate provides ideal climate conditions for Sultani Seedless Grape cultivation.

 

Production Method:

 

Planting: In the Manisa Sultani Çekirdeksiz Grape vineyard facility, the direction should generally be in a wire system in the north-south direction where the best sunbathing is provided if there is no problem with the shape of the land. Where there are strong and continuous winds, the judge should be parallel to the direction of the wind. Thus, good ventilation of the vineyard is provided. These aspects, which are valid for flat or slightly inclined areas, should be created parallel to the leveling curves in order to reduce soil erosion and facilitate cultivation in highly inclined areas. When planting Manisa Sultani Seedless Grapes; the ideal row spacing is 3 meters and the hanging spacing on the row is 2 meters. The planting of the vine seedlings is done in the last periods of the year. Marking is made according to the distance between the row and the row to be given to the vineyard in the land, which was prepared well for planting in advance. Then the process of opening the pits is started. Pits are drilled at the marked locations, two shovels deep and one shovel wide. This corresponds to a depth of 40-50 cm and a width of 30-35 cm. With these basic planting principles, in the era of yield of the vineyard, it is ensured that the clusters that are effective in the distinctive feature of the product are well ventilated, not damaged by the wind, ideal sunbathing, humidity and root propagation.

Pruning in Yield Age: Manisa Sultani Seedless Grape pruning is done in winter. In winter pruning, the shoots of the previous year (annual branch) are pruned by 85-95%. Depending on the development status of the vines, 6-7 sticks with 14-15 meshes are left in dry growing, 6-7 sticks with 10-12 mesh in table cultivation Protein (%) Fructose (%) Galactose (%) α-glucose (%) β-glucose (% ) Sucrose (%) Top. Sugar (%) 1.9-2.5 28.0-32.3 0.8-1.5 15.3-16.9 18.3-21.5 1.3-2.7 66.4- It is pruned by leaving 73.7. It is ideal to drop a short rod (windlass) in each long bar. After the vine is shaped, the annual product sticks are properly oriented and connected in order to obtain abundant, good features and balanced products. In the summer pruning, the process of taking tips (before flowering), sprouting (when the tangles begin to appear, when the shoots reach 10-15 cm of paint), leaf removal, peaking (in the period when the growth faces to stop, in the lower necks of the green shoot), are performed and green 30-40% of the slide is taken. In both pruning, the aim is to keep the vegetative development of the vine under control, prevent the logging of the up and arm, and provide good aeration of the clusters that are effective in the distinctive feature of the product, not to be damaged by wind, ideal sunbathing, humidity and root propagation environment. In addition, in order to increase productivity in table cultivation, operations such as flower dilution before flowering, bunch dilution in the period after tying the grain, cutting the bunch tip after grain attitude, grain dilution application after grain attitude can be performed.

 

Drying Harvest: Manisa Sultani Seedless Grape must be harvested when it reaches 22-23% dry matter rate, which is the highest drying efficiency. The rate of water-soluble dry matter in grape must is measured with a tool called refractometer. In the absence of a refractometer instrument, maturity determination can be carried out easily with the degree of bevel (Bome Areometer), which is present in almost all vineyards and used for the determination of the amount of the pulp in the preparation of the dipping solution. For this, half a kg of grape bunches on both sides of the rows representing the whole vineyard in the morning hours are collected by collecting 1 kg from the top, 2 in the middle and 1 from the bottom. The wort, which is separated from the pulp by filtering through cheesecloth, is filled into a glass tape measure or metal bowl of the degree of cepsa and reading with the degree of potasa. Multiplying the number in crucible reading by 1.9, determines the amount of water soluble dry matter in%. In general, it is necessary to reach 11.5-12.0 in the stock grade reading in order to determine the most ideal harvest time for producers (11.5x1.9 = 21.85, 12.0x1.9 = 22.8). Multiplying the number in potasa grade by 1,8, the amount of sugar in the cider is determined in a healthy way. After the harvest maturity is reached, the necessary team is set up for harvest and harvest begins. The cut is made directly into plastic baskets or crates to prevent graining (the grains break off the bunch). The most important issue to be considered in the harvest is that the bunches are filled with baskets or crates by cutting them with tools called pull or tie knives or harvest scissors. The best quality raisins are produced by preventing rotten and diseased clusters at the beginning of the work by preventing them from mixing with the main products.

 

Drying: Harvested fresh grapes (bunches) filled in smooth plastic crates or baskets (max. 25 kg) are transported to the banding place, which is located near the vineyard as much as possible, in order not to damage the grains. Here, the grapes washed in the dipping solution with smooth plastic dipping baskets (max 25 kg) are also the closest, the sun that is the best during the day (if possible, the patch closest to the vineyard, in the harvest that is not flattened, does not hold moisture, can hang in September. Instead of the exhibition, where the morning dew does not fall, which can delay drying and spoil the color of the grain, it is transported again with smooth plastic dipping baskets (max. 25 kg) and with specially prepared transport trolleys for them to stand still. Grapes transported to the exhibition location can be preferred according to the width of the area allowed by the exhibition location (after flattening and compacting the soil surface, paper or UV-supported unit weight and polypropylene cover with high food safety quality or concreting the soil surface) or high system exhibition (wire hanger - it is left to dry in the sun with one of the methods (hammock - shelf). Dense grains and large bunches are divided into two from the stem part to improve sun contact. Drying is completed after 7 to 10 days at the average temperature of Manisa at the end of August-early September. Complete to the institution

 

 

Brand Consultant

General Secretary of Geographical Indications Association