Antep Karası Kuru Üzümü / Gaziantep Dried Black Grape

Antep Karası Kuru Üzümü is a dried fruit derived from the Horoz Karası grape variety (Vitis vinifera L.), grown exclusively within Gaziantep province. Registered as a Mahreç Sign on April 7, 2022, under Law No. 6769 on Industrial Property by the Gaziantep Commodity Exchange, it is defined by its unique physical and chemical properties shaped by Gaziantep’s climatic and agricultural conditions.

The dried grapes have a flattened shape, matte black skin, and dark brown flesh. Each grape weighs 8–9 grams, with medium-thick skin and 2–3 seeds per grape. The product is distinguished by its tannic aroma, with a dry matter content of 18–20%, a maximum moisture content of 14%, and an acidity level of 4.8–6.5 g/L. Anthocyanin content in the flesh is either absent or minimal.

Gaziantep’s climate—average temperatures of 27°C in August and 23°C in September, wind speeds of 8.6–10.7 km/h, and humidity levels of 40–45%—provides ideal natural conditions for the drying process.

• Color: Distinctive matte black
• Aroma: Unique, free of foreign odors
• Appearance: Characteristic
• Taste: Slightly sulfuric, no oily taste
• Edible vegetable oil content: Maximum 1% (m/m)
• Moisture content: 12–14% (m/m)
• Stem ratio: Maximum 1%
• Underdeveloped grape ratio: Maximum 1%
• Defective grape ratio: Maximum 1%
• Sugared grape ratio: 5–7% (by weight)
• Moldy grape ratio: 0.4–0.5%
• Insect damage ratio: Maximum 1%
• Live insects, larvae, or other parasites: Absent

The production cycle begins in January with the clearing of vine bases and removal of throat roots. February and March involve soil preparation, fertilization, pruning, and planting. From April to July, vineyard maintenance includes shoot thinning, tying to stakes, and pest/disease control. Harvesting starts in August and continues until mid-October.

Fresh grapes are transported in plastic crates or baskets (up to 25 kg) to nearby dipping facilities. After sorting to remove spoiled grapes, clusters are washed in a dipping solution of 5% potassium carbonate and 1% olive oil. Drying occurs on food-safe polypropylene surfaces or concreted areas, with clusters split in half to optimize sunlight exposure. The drying process takes 7–10 days.

Post-drying, grapes are separated from stems, cleaned using a winnowing machine, and stored in sacks or plastic crates (up to 50 kg) in cool, dry environments at 5–10°C with approximately 65% humidity.

All production stages must occur within Gaziantep province. Inspections, coordinated by the Gaziantep Commodity Exchange, are conducted at least annually by a committee of at least three experts from relevant public and professional organizations. Criteria include the suitability of the grape variety, adherence to production methods, storage conditions, and proper use of the Mahreç Sign.