Rize fragrant grape, belonging to the Vitis labrusca L. species, is a table grape variety specific to Rize province. It was registered as a geographical indication of origin with the Republic of Türkiye on April 14, 2025; its application was made on August 16, 2022, with application number C2022/000258. The owner of the geographical indication is the Rize Provincial Directorate of Agriculture and Forestry.
Rize Fragrant Grape (Generated with Artificial Intelligence)
Physical and Chemical Properties
Rize fragrant grape is a grape variety with round berries, thick skin, and a bluish-black color. Its fruit pulp, which has a distinct "foxy" aroma, is the main sensory characteristic that distinguishes this grape from others. There are 2 to 3 seeds in the berry. The physical dimensions and chemical contents of the product have been standardized within certain limits:
- Berry Weight: 2.99 – 3.43 g
- Berry Diameter: 16.31 – 17.59 mm
- Cluster Weight: 92.79 – 117.89 g
- Cluster Width: 76.28 – 82.04 mm
- Cluster Length: 107.97 – 112.47 mm
- TSM (Total Soluble Solids): up to 12.2%
- Acidity Rate: 0.72% – 14.4%
- pH Value: 0.83 – 3.22
- Must Yield: 59% – 68%
The grape is suitable for fresh consumption for a limited time and needs to be processed quickly after harvest.
Cultivation and Production Method
The grapevines used in the production of Rize fragrant grape belong to the species Vitis labrusca L. and are propagated by cuttings from pruning waste or new individuals are obtained by grafting. Vineyards are established on soils tilled to a depth of 50-60 cm and enriched with organic matter before planting. Planting is carried out in late autumn or early spring. Saplings are kept in a moist environment before planting, and each is placed in holes 30-40 cm wide and 50-60 cm deep, ensuring the grafting point remains 3-5 cm above the soil.
Soil cultivation is performed twice a year in vineyards – in autumn and spring. Weed control during the summer is achieved through physical methods. No chemical substances or hormones are used during the cultivation process. No irrigation is carried out apart from natural rainwater; water requirements are met through soil cultivation.
Pruning operations are divided into two periods: autumn (winter pruning) and summer (summer pruning). Pruning is carried out to improve bud and product quality. Grapes are harvested in August, September, and October; harvesting is done by hand, knife, or shears. Collected grapes are transported in buckets or shallow containers.
Processing and Consumption
Rize fragrant grape is generally consumed processed, not fresh. It is especially used as a raw material in the production of molasses (pekmez), grape must, and Rize pepeçura, which is specific to Rize and has a geographical indication with registration number 703. Grapes collected daily are offered for sale in baskets in local markets.
Geographical Boundary
The production of Rize fragrant grape is carried out exclusively within the borders of Rize province.
Form of Use
With the registration of the geographical indication, the phrase "Rize Fragrant Grape" and the indication of origin emblem must be placed on the product itself or its packaging. If use on packaging or product is not possible, the phrase and emblem must be displayed clearly visible at the production site.
Inspection Mechanism
The conformity inspection of Rize fragrant grape to the geographical indication is carried out under the coordination of the Rize Provincial Directorate of Agriculture and Forestry, by an inspection authority consisting of at least three people from Rize Recep Tayyip Erdoğan University Pazar Faculty of Agriculture, Rize Chamber of Agriculture, and relevant experts. Inspections are regularly conducted twice a year – in spring (soil cultivation and pruning) and autumn (harvest) – and extraordinary controls are also carried out if needed.
During inspections, compliance with the production method, the correctness of the grape variety used, the suitability of the phrases and emblems on the product, and, when deemed necessary, the physical and chemical properties of the product are examined through analysis. The inspection authority may procure services from public and private institutions when necessary. The registering institution is responsible for carrying out the legal process regarding the protection of rights related to the product.
