--- title: Saruhanlı Seedless White Grape slug: saruhanli-seedless-white-grape-7058a url: /detay/saruhanli-seedless-white-grape-7058a type: article language: English entity: primary: Saruhanlı Seedless White Grape type: article categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi tags: - White Grape author: Elif Laçin created_at: 2025-10-26T23:58:40.394631+03:00 updated_at: 2025-11-04T11:21:43.914333+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/11/03/j2qpTd75RgcVXXeeE1eQDGO8txmf5bhk.webp --- # Saruhanlı Seedless White Grape ## KURE Information Cards ![hL1gwmq9U99tKmTGUASuP2KhtYYBMOIN.webp](https://cdn.t3pedia.org/media/uploads/2025/11/03/TQgYhKcEZSWSC0L41MzFpzwxl4rZqVbP.webp) *Saruhanlı Seedless White Grape* | Field | Value | |-------|-------| | Registration Number(Text) | 850 | | Registration Date(Text) | August 12, 2021 | | Applicant/Registrant(s) | Saruhanlı Chamber of Craftsmen and Artisans | | Province(s) | Manisa | | Product / Product Group(s) | Processed and Unprocessed Fruits and Vegetables and Mushrooms | | Type of Geographical Indication | Designation of Origin | ## Article Content **Saruhanlı seedless white grape** is a [grape](/en/detay/bursa-grape-variety-43eb3/llms.txt) variety cultivated within the boundaries of Saruhanlı district in [Manisa](/en/detay/manisa-province-f642e/llms.txt) province, Türkiye, and registered as a *designation of origin* under the Industrial Property Law No. 6769. The registration process was completed on August 12, 2021, and the applicant institution is the Saruhanlı Chamber of Craftsmen and Artisans. ### **Product Characteristics** This grape is derived from the *Vitis vinifera var. sultana* variety. It features medium-sized clusters of normal density and round to elliptical, green-yellow, [seedless](/en/detay/isabey-seedless-grape-f787f/llms.txt), juicy, and fleshy berries. Its thin skin and ripening period starting in August make it suitable for both table consumption and drying. The physical characteristics include: - **Cluster weight:** 321.66–1077.94 g - **Berry length:** 15.28–16.54 mm - **Berry width:** 12.84–13.29 mm - **Weight of 100 berries:** 178.80–222.14 g The chemical composition is defined as follows: - **Soluble solids (Brix):** 17.28–19.22% - **pH:** 3.39–3.68 - **Total acidity:** 4.41–5.87 g/L - **Dry matter:** 19.40–24.10% The sugar composition consists of **47.38% fructose** and **47.77% glucose**. It also contains **0.81 mg/kg copper** and **0.52 mg/kg zinc**. The sandy-loamy soils where it is grown contain approximately **5536.79 mg/kg calcium**. ### **Cultivation and Production Method** The production of [Saruhanlı seedless white grape](/en/detay/saruhanli-cekirdeksiz-beyaz-uzumu-6fe86/llms.txt) is carried out using viticulture techniques specific to the region. Suitable rootstocks are used to combat pests such as phylloxera and nematodes. Vineyards are trained in double T, V, cordon, or pergola systems, with the planting direction aligned north–south, parallel to the prevailing wind direction. Seedlings are planted in autumn, and grafting methods such as cleft, whip, and chip budding are applied. Pruning is performed in winter and summer. During winter pruning, about 85% of annual shoots are removed, while summer pruning includes topping, shoot thinning, leaf thinning, and pinching to control vegetative growth. For table grape production, yield enhancement techniques such as flower and cluster thinning, girdling, cluster tip cutting, and GA₃ hormone application may be used. Soil tillage is conducted in autumn, spring, and summer. Irrigation is applied during tillage, flowering, and berry growth periods; drip irrigation is recommended. Harvest takes place when the [grapes](/en/detay/raisin-vitis-vinifera-874d9/llms.txt) reach approximately 21.03% dry matter and 18.52% Brix. ### **Drying Process** Grapes intended for drying are washed in a dipping solution composed of **potassium carbonate and olive oil**. Drying is carried out in open areas exposed to direct sunlight. Clusters are cut in half to accelerate the drying process. The drying period lasts approximately **7–10 days**. After drying, the grapes are separated from the stems, cleaned using a winnowing machine, and stored in cool, dry conditions. ### **Cultural and Economic Importance** Saruhanlı seedless white grape holds significant importance in the regional economy. Its cultivation has a long history, and the district of Saruhanlı has traditionally hosted the **“Golden Grape and Culture Festival”** for many years. ### **Inspection** The physical and chemical characteristics of the product, compliance with the production method, and proper use of the designation of origin are inspected at least once a year by a supervisory committee of at least three experts coordinated by the Saruhanlı District Directorate of Agriculture and Forestry. Inspections are conducted between August and October, and may also take place at any time when necessary or upon complaint. ## Academic Sources and References 1. Türk Patent ve Marka Kurumu. Saruhanlı Çekirdeksiz Beyaz Üzümü Coğrafi İşaret Sicil Belgesi. Accessed October 19, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/a09b75eb-e7ce-48ef-abee-e6b124e5b5f7.pdf.Türk Patent ve Marka Kurumu. "Saruhanlı Çekirdeksiz Beyaz Üzümü." Coğrafi İşaretler Portalı. Accessed October 19, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/2743.