Ege Sultani Grapes


Product Name: Seedless Grapes
Geographical Indication: Ege Sultani Üzüm

Geographical Mark Type: Mark of Origin

Geographical Limits:Manisa's all counties, in İzmir Kemalpaşa, Menemen, Menderes, Torbalı Town, Denizli's Çal, Civril, Güney , Buldan Bekilli counties.

RG Release date:    01.09.1996

Date of Registration: 01.09.1996

Description of the Product: Seedless Grapes Vitis vinifera L. grape is a kind of culture vine.

Product Features:

Vine Properties: Develops strongly, requires fertile soil. Vines are very strong developing and are generally grown on their roots in sandy and sandy loam soils, and are grown in clay, clay loam and problematic soils (salty, chalky, nematode etc.) using rootstock . The bunches are conical, long cylindrical, has a normal density and weighing 250-500 gr . Ecological selectivity, cold sensitive. The leaves are five-part, stem pocket, closed, medium-sized and glabrous.

Fresh Fruit Characteristics: Clusters are winged, grains are long, round and yellow-yellow green. It weighs 120-180 grams of 100 grains and is juicy, fleshy and crispy. Grains are seedless.

Dried Fruit Characteristics: Natural (unbleached) raisins, without any process or natural color and structure to maintain and provide quick drying, dipped in sundried dipped in accordance with the technique, is the sun-dried grapes. The 'Type Number' is given according to color and size characteristics and is classified accordingly. Type numbers are given in groups of 8 to 1. Light yellow and large grapes have the highest type number.

  1. 4 different groups are applied in terms of color. 40-70% light yellow grains, 30-44% light brown grains, 0-14% dark brown grains, 0-10% black grains.
  2. The number of grains per 100 grams is considered. The number of grain per 100 grams varies between 270-345 pieces, - + 5 tolerance (257-357) can be shown.

Bleached seedless raisins are chemically bleached raisins before or after drying.

Climate Requests:

Temperature: In the spring, the temperature should be above 10 ° C in the spring for the eyes to awaken and develop shoots. Suitable for viticulture, the average annual temperature should be at least 10 ° C. The total temperature requirement for grapes to ripen is 3100-3500 ° C.

Sunbathing: In the vegetation period of the vine, sunbathing and warmth are needed to develop shoots and ripen their fruits. It affects sunshine time, productivity, grape quality and ripening. Daily sunbathing time should not be less than 8 hours in May-June. Sunbathing increases color formation and dry matter quantity and improves quality.

Precipitation and Air Humidity: In the region where seedless grapes are grown, total annual precipitation is between 555-660 mm. In the vegetation period of the vine, the average annual rainfall falls to 170-190 mm. In regions where it is very dry in summer, irrigation is required.

Frost: Especially in spring (late winter) frosts lead to product loss in some years. Vineyards should be established in sloping terrain, the height of the trunk should be increased to more than one meter, watering should be done on frost danger days, grass-straw should be burned and pruning should be done late.

Soil Requirements:   It is not very desirable to contain salty and toxic substances that are not too heavy filtrate and clay soils. Excess lime significantly reduces soil yield .
Breeding Process:   Seedlings are usually done in late spring to early spring. The row spacing to be given to the vines is 3x2 m . Mixed pruning (8-18 eyes long and 2-3 eyes windlass) is applied in wire systems. Because the bottom eyes are lower yielding, they need to be pruned longer. There are about 10-18 eyes in a shoot left in the pruning in the vineyards taken to the tele . During pruning it is necessary to leave 10-15 wells per m ² . In the Goble system, 5-7 2-3 windlass windlasses and 5-7 eye same number of flags are left. The number of shoots to be left in Omca may vary between 4-8 depending on soil oil, irrigation status, product usage purpose and spacing distance. Watering time of seedless grapes is the period between grain tying and I fall. Depending on the soil structure and drought of the year, irrigation is sufficient 1-4 times.
Masat and Drying: The grapes to be dried are harvested by hand when they ripen.Grapes cut into plastic baskets or crates are dipped into a solution containing potash and olive oil mixture (3% -5% K2CO3 and 1% olive oil (with 7-14 acids)). These dipped grapes are prepared and exhibited in open exhibition areas. The most commonly used exhibition place is a concrete exhibition prepared by laying a cross-stitch on the soil. Grapes dry in 6-9 days if weather conditions are appropriate. This period is up to 12-18 days in the wire exhibition. Dried grapes are separated from large waste, passed through tossing machines and stored in sacks or crates.