Antep Pekmezi / Gaziantep Pekmezi

Antep pekmezi is a grape molasses unique to the province of Gaziantep, characterized by its amber color and paste-like consistency. This product, protected under geographical indication, is produced using both traditional and modern methods and constitutes an important part of Gaziantep’s cultural and gastronomic heritage. The saying “When you go to Antep, the molasses you eat” reflects the product’s historical association with the city.

Geographical Indication and Registration Information

Antep pekmezi / Gaziantep pekmezi was registered as a geographical indication on 24 July 2020 under Law No. 6769 on Industrial Property. The registered owner is the Gaziantep Chamber of Commerce, and production is restricted to the territory of Gaziantep province. The label “Antep Pekmezi / Gaziantep Pekmezi,” along with the relevant logo and geographical indication emblem, must be visibly displayed on the product packaging or at the production site.^【1】

Product Definition and Distinctive Characteristics

Antep pekmezi is a solid grape molasses derived from the Dökülgen grape variety, non-fluid, and possessing a unique aroma, taste, and color. It has a consistency suitable for spreading on bread and can also be melted and consumed like syrup. During production, after obtaining liquid molasses, it is solidified through a special process. This step is the key characteristic that distinguishes it from other types of molasses.

Physical and Chemical Properties

• Brix value (soluble dry matter): At least 80%
• Hydroxymethylfurfural (HMF): Maximum 95 mg/kg
• Total ash content: Maximum 3%
• pH value: Between 5 and 6
• Aroma, color, and taste: Unique and characteristic to the product
• Burnt taste and foreign odors: Absent
• Consistency: Non-fluid
• Foreign substances: Absent
• Sucrose content: Maximum 1%
• Commercial glucose: Absent
• Fructose/glucose ratio: Between 0.9 and 1.1
• Maltose content: Maximum 1%
• Tartaric acid/malic acid ratio: Greater than or equal to 1

Production Method

Traditional Method

Production can be carried out using either fresh or dried grapes. The process includes sorting the grapes (tah), placing them in a sala, covering with soil, pressing, sealing in a mahsere pot for boiling, transferring to teştlar, and fermentation. During boiling, local herbs such as sütleğen and sarı kantaron are added to impart aroma. Clarity is achieved through sedimentation, followed by solidification through fermentation with previously prepared solid pekmezi.

Modern Method

Dried grapes are moistened and passed through a grinder; fresh grapes are processed through a crushing mill. The must is separated from coarse solids using a separator, then clarified and concentrated under vacuum. It is subsequently mixed with previously prepared solid pekmezi and çöven extract for fermentation. The product solidifies within 1 to 2 days in wooden or tin containers.

Production Conditions

Antep pekmezi may be produced only within the boundaries of Gaziantep province and exclusively using the Dökülgen grape variety. All production, processing, and packaging activities must take place within this geographical boundary.

Monitoring Mechanism

Monitoring is conducted under the coordination of the Gaziantep Chamber of Commerce. The monitoring board consists of representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry, the Gaziantep Gastronomy and Tourism Association, relevant professional chambers, and university representatives. Compliance with the production method, grape variety, and product characteristics such as color, taste, and aroma are inspected at least once annually or as needed.