Erciş Grape

Erciş Grape is a native grape variety cultivated in the Erciş district of Van Province and holds a geographical indication registration under the name “Erciş Grape” (Registration No: 601, Registration Date: 20 November 2020, Type of Geographical Designation: Geographical Name). The geographical indication has been registered by the Van Chamber of Commerce and is displayed on the product or its packaging as “Erciş Grape” along with the geographical indication emblem.

Erciş Grape is a variety that thrives due to the microclimate of Lake Van, high altitude, and significant day-night temperature differences, resulting in high levels of bioactive compounds. It is primarily consumed as a table grape and occasionally used for wine production. Its leaves can also be consumed after pickling.

^{Erciş Grape (}Anadolu Agency⁾

The berries are dark purplish-black in color and slightly flattened spherical in shape. Clusters are typically dense and winged. Ripening occurs in mid-September. The average cluster weighs 686 g, measures 24 cm in length and 17 cm in width, and contains approximately 268 berries. Each berry weighs 3.7 g, is 2 cm long and 1.7 cm wide, and contains an average of two seeds.

The leaves are five-lobed, with a glossy dark green upper surface that is hairless and a lighter green lower surface with slight pubescence. The shoot tip is yellowish-green and slightly hairy. Clusters may be winged or double-branched and are densely structured. The pulp is juicy, seedless, and loosely structured, with a thin and powdery skin. The cane grows moderately strong and upright.

Erciş Grape is rich in phenolic compounds, containing antioxidants such as catechin, rutin, quercetin, chlorogenic acid, and caffeic acid. Among organic acids, tartaric, citric, and malic acids predominate. It is balanced in both macroelements (N, P, K, Ca, Mg) and microelements (Fe, Zn, Cu, Mn). Sugar content levels are 9.64 g/100 ml for fructose and 10.22 g/100 ml for glucose.

The main physical and chemical properties are summarized as follows:

• Water-soluble dry matter: 15–16%
• Titratable acidity (tartaric acid): 0.5–0.6%
• Wine yield: 600–800 ml
• pH: 3.40–3.50

Erciş Grape is produced from old canes grown on their own roots using traditional viticulture methods. Training systems include goblet, baron, pergola, or training on trees. Trellis systems are rarely used. Planting distances are 1x3 m, 2x2 m, 3x3 m, or 4x4 m for goblet and baron systems, and 1.5x3 m for trellis systems.

Propagation is generally done by cuttings; layering and grafting may also be used. Harvesting takes place from the first to the last week of September. Ripeness is determined using a refractometer or through visual and taste evaluation. Care is taken during harvest to avoid damaging the powdery bloom on the clusters.

Erciş Grape can be used as a table grape or for wine production. Due to its thin skin, it does not maintain freshness for long after harvest. Therefore, the product is packed in plastic or wooden crates immediately after harvest for sale.

Monitoring is carried out by a committee of at least three members coordinated by the Van Chamber of Commerce and comprising representatives from Van Yüzüncü Yıl University Faculty of Agriculture, Van Provincial Directorate of Agriculture and Forestry, Erciş District Directorate of Agriculture and Forestry, Erciş Chamber of Agriculture, and Erciş Chamber of Commerce and Industry. Monitoring is conducted at least once annually; additional inspections may be carried out if needed due to complaints or specific requirements. The cultivation method, physical and chemical properties, and use of the geographical indication emblem are all verified.

Erciş Grape is one of Türkiye’s valuable agricultural products with geographical indication status, produced using local and traditional viticulture methods and distinguished by its unique chemical and organoleptic characteristics.