Bursa Grape Variety

Bursa Üzüm Şırası is a non-alcoholic beverage produced exclusively in the province of Bursa, Türkiye, using black dried grapes, drinking water, and optionally white sugar. This product, which holds a geographical indication registration, can be produced using both traditional and industrial methods, with no spices added during production. Bursa Üzüm Şırası may include black carrot juice as a color stabilizer and possesses unique characteristics derived from the grape skins and seeds due to its natural resveratrol content. Culturally, this drink is recognized as one of the historical beverages of Bursa cuisine and is served at social meals such as special occasions, ceremonies, and iftar tables.

Distinguishing Characteristics

Bursa Üzüm Şırası is prepared by mixing primarily seeded black dried grapes with drinking water and, optionally, white sugar. Black carrot juice is used as a color stabilizer. One of the product’s distinguishing features is that no spices are used in its production. Bursa Üzüm Şırası can be produced using both traditional and industrial methods.

The unique quality of this beverage originates from the grape variety selected for production. The seeded black dried grapes used in Bursa Üzüm Şırası are varieties rich in resveratrol, an antioxidant compound concentrated particularly in the skins and seeds of black grapes. This drink, closely linked to Bursa’s culinary culture, is consumed during rituals, celebratory meals, iftar tables, and special occasions.

Historical sources also contain references to this product. In Evliya Çelebi’s Seyahatnâme, the vineyards around the Uluabat Lake are mentioned alongside red grape juice and local fish species.

Recipe and Production Method

Bursa Üzüm Şırası can be produced in two ways: the traditional method and the industrial method.

Traditional Production Method

Ingredients:

1. Seeded black dried grapes (10 kg)
2. Drinking water (80–100 litres)
3. White sugar (8–10 kg, optional)

In this method, approximately 10 kg of seeded black dried grapes are washed several times to remove spoiled berries, then crushed using a grinder. Drinking water is added and the mixture is left to rest for one day in a cool environment. It is then filtered using a cheesecloth. If needed, additional drinking water and sugar are added to adjust consistency. The prepared mixture is stored in stainless steel containers at +4 °C and is typically consumed within one to two days. If fermentation begins, the product may be tasted and allowed to rest for up to three to four days. It is served chilled in open glasses or sealed bottles.

Industrial Production Method

Ingredients:

1. Seeded black dried grapes (20–40 kg)
2. Drinking water (40–80 litres)
3. White sugar (10–30 kg)
4. Black carrot juice (0.200–0.800 kg – as a color stabilizer)
5. citric acid (0.05%–0.1% by weight, depending on the acidity of the raw material – as an acid regulator)

In this method, 20–40 kg of seeded black dried grapes, 40–80 litres of drinking water, 10–30 kg of white sugar, and 0.200–0.800 kg of black carrot juice are used. Depending on the acidity of the raw material, citric acid may be added at a concentration of 0.05% to 0.1%. After washing, the grapes are crushed and mixed with drinking water, then left to rest for one day. The resulting mixture is filtered to separate pulp and seeds. Unlike the traditional method, in this process the juice is boiled. Additional sugar may be added as needed. Black carrot juice is introduced to stabilize color. After pasteurization, the mixture is hot-filled into hermetically sealed bottles and cooled for storage.

Geographical Boundaries and Production Conditions

The historical and cultural associations of this product are limited to the province of Bursa. Accordingly, all production, processing, and related operations for Bursa Üzüm Şırası must be carried out within the geographical boundaries of Bursa province. The link between the geographical indication and the product is directly tied to its documented historical presence and the region’s grape varieties and production traditions.

Monitoring

Following its registration, compliance with production standards is monitored under the coordination of the Bursa Chamber of Commerce and Industry. The monitoring team consists of at least three members representing the Bursa Chamber of Commerce and Industry, the Bursa Provincial Directorate of Agriculture and Forestry, the Faculty of Agriculture at Uludağ University, and the Department of Food Engineering at Bursa Technical University. Inspections are conducted at least once annually and may be carried out at any time upon complaint or need.

During inspections, particular attention is paid to the suitability of the seeded black dried grapes and other ingredients used in production, the production method, and the correct use of the geographical indication emblem. Expert support may be obtained from public or private institutions during the inspection process.