Kırklareli Hardaliyesi

Kırklareli Hardaliyesi is an original representative of the traditional beverage culture of the Thrace region. This non-alcoholic, fermented beverage is produced using grape juice and natural flavoring agents, and is notable for both its historical significance and nutritional value.

Kırklareli Hardaliyesi (Turkish Patent)

Geographical and Registration Information

Kırklareli Hardaliyesi is protected as a geographical indication under Law No. 6769 on Industrial Property. This protection was officially granted in 2017 following an application submitted in 2013. The product may only be marketed under this name if produced exclusively within the boundaries of Kırklareli Province. The registration process was carried out by the Kırklareli Chamber of Commerce and Industry, and the product’s marketing is based on a branding approach.

Definition and Distinctive Characteristics

Kırklareli Hardaliyesi is a unique non-alcoholic beverage obtained through controlled lactic acid fermentation of red grape juice, crushed black mustard seeds, and cherry leaves, characterized by its pleasant aroma and mild spicy taste. The grape varieties used in production include aromatic types such as Cabernet, Merlot, Shiraz, Öküzgözü, Pamit, Papazkarası, Cardinal, and Alphonse.

• Role of mustard seeds: Prevents wine-like fermentation and imparts a characteristic aroma to the beverage.
• Cherry leaves: Used in some recipes to enhance aroma.
• Benzoic acid and sorbates: Serve as preservatives at appropriate concentrations.

Production Process

1. Grape Procurement: Fully ripe grape varieties are selected during October–November.
2. Mashing and Layering: Crushed grapes, black mustard seeds, and benzoic acid are layered in oak barrels.
3. 1. Ratios: 1 kg grapes + 2 g black mustard seeds + 1 g benzoic acid
3. Fermentation: Carried out at room temperature for 7–10 days, extendable up to 20 days if necessary.
4. Homogenization: Liquid drawn from the tap during the initial days is poured back from the top to ensure uniform mixing.
5. Bottling and Storage: The product is stored under refrigeration and can be consumed fresh or retained for up to three years.

Kırklareli Hardaliyesi (Culture Portal)

Nutritional Value (per 100 ml)

• Energy: 85 ±11 kcal
• Carbohydrates: 19.68 ±2.86 g
• Total sugars: 20.15 ±1.55 g
• Fat: 0.17 ±0.04 g
• Total dietary fiber: 0.87 ±0.17 g
• Potassium: 125.6 ±43.5 mg
• Iron: 0.947 ±0.037 mg
• Vitamin C: 0.37 ±0.18 mg
• Total antioxidant activity: 6425 ±53 µmol TE

Inspection and Standards

• Inspection authority rests with the Kırklareli Provincial Directorate of Food, Agriculture and Livestock, the Department of Food Engineering at Kırklareli University, and the Kırklareli Grape Producers Union.
• Production vessels must be made of stainless steel chromium, additives must be used within approved ratios, and fermentation temperatures must be maintained between 18–22 °C.
• Shelf life: Up to one year under conditions of 4–5 °C (longer storage is possible according to some traditional recipes).