Hatay Barburi Grape is a local variety of Vitis vinifera L. unique to Hatay Province in Türkiye. Locally known as “Perpir,” this grape is consumed as table fruit and used in the production of industrial products such as molasses, vinegar, and wine. It has two main varieties: white and red. The cultivation area is limited to the districts of Yayladağı, Samandağ, and Altınözü in Hatay. Viticulture holds a significant place in the regional economy and has been maintained using traditional methods for many years.
Morphological Characteristics
The clusters of this grape variety exhibit an irregular form. Cluster length ranges from approximately 10 to 25 centimeters, while the width ranges from 5 to 20 centimeters. The berries are spherical, with diameters generally between 1 and 2 centimeters. The berry skin is light yellow in the white variety and pink-red in the red variety. Each berry typically contains two to three seeds. The total weight of 100 berries is measured between 150 and 250 grams on average.
Cultivation Areas and Growth Conditions
This grape variety is naturally grown in specific districts of Hatay. The white variety is more commonly found in cultivated vineyards and gardens, while the red variety is primarily observed in wooded areas, shrub-covered slopes, and wild environments. Consequently, the harvest volume of the red Barburi grape is more limited compared to the white type.
The typical Mediterranean climate and well-drained soil structure are crucial for its growth. Vineyard orientation takes wind direction into account, and rows are planted on a north–south axis. For table grape production, a spacing of 3x2 meters is preferred, while for wine production, this can be reduced to 2x1 meters. Planting depth varies between 25 and 50 centimeters, depending on rootstock size.
Production Process
After vineyard establishment, grafting is applied within one or two years according to seedling development. Pruning, irrigation, and soil management practices are conducted to support plant growth. Harvesting takes place in October and November. The suitability of grapes for table consumption is evaluated based on criteria such as Brix level, berry fullness, and stem attachment strength. For table use, the Brix value generally ranges between 21 and 24.
To preserve the integrity of the berries, harvested grapes are transferred immediately into refrigerated containers without being left in shaded areas. During storage, the temperature is maintained between -1 to +1 °C, with a relative humidity of 92–96%. Sulfur dioxide treatments can be applied to extend the storage period.
Phenolic Content and Biochemical Properties
A distinguishing feature of this grape variety is its phenolic content. The phenolic compounds present in the berries determine the fruit’s color, aroma, and antioxidant capacity. Phenolic content has been measured at higher levels, particularly in the red variety.
Analyses show that the total phenolic content in white grape samples ranges between 314–879 mg GAE/100 g, while in red grape samples it ranges between 807–1574 mg GAE/100 g. In wines produced from this grape, these values can reach between 395 and 4385 mg GAE/100 g.
Tests measuring reducing power to determine antioxidant capacity have shown that darker-colored Barburi grapes possess higher antioxidant capacity than lighter-colored varieties. Phenolic compounds are important not only for antioxidant effects but also for color stability and shelf life.
Industrial Uses
In addition to being consumed as table grapes, Hatay Barburi Grape is used in the production of various products. Small-scale local enterprises traditionally produce vinegar, molasses, and wine. Wine fermentation is conducted using Saccharomyces cerevisiae strains, employing skinless fermentation for white wines and skin-on fermentation for red wines.
Proper storage of the product preserves its chemical and organoleptic properties. While modern equipment is used in production, many practices continue in accordance with traditional methods.
Geographical Indication Registration and Inspection
This grape variety is protected under a mark of origin. The geographical indication certifies that the production methods and quality of the product are maintained according to standards defined within the Hatay Province boundaries. Once registered, production and marketing activities are subject to regular inspection.
Inspections are carried out under the supervision of authorized bodies, focusing on production methods, storage conditions, and the correct use of the geographical indication emblem. All production stages must be completed within the defined geographical area.
