Saruhanlı seedless white grape is a grape variety cultivated within the boundaries of Saruhanlı district in Manisa province, Türkiye, and registered as a designation of origin under the Industrial Property Law No. 6769. The registration process was completed on August 12, 2021, and the applicant institution is the Saruhanlı Chamber of Craftsmen and Artisans.
Product Characteristics
This grape is derived from the Vitis vinifera var. sultana variety. It features medium-sized clusters of normal density and round to elliptical, green-yellow, seedless, juicy, and fleshy berries. Its thin skin and ripening period starting in August make it suitable for both table consumption and drying.
The physical characteristics include:
- Cluster weight: 321.66–1077.94 g
- Berry length: 15.28–16.54 mm
- Berry width: 12.84–13.29 mm
- Weight of 100 berries: 178.80–222.14 g
The chemical composition is defined as follows:
- Soluble solids (Brix): 17.28–19.22%
- pH: 3.39–3.68
- Total acidity: 4.41–5.87 g/L
- Dry matter: 19.40–24.10%
The sugar composition consists of 47.38% fructose and 47.77% glucose. It also contains 0.81 mg/kg copper and 0.52 mg/kg zinc. The sandy-loamy soils where it is grown contain approximately 5536.79 mg/kg calcium.
Cultivation and Production Method
The production of Saruhanlı seedless white grape is carried out using viticulture techniques specific to the region. Suitable rootstocks are used to combat pests such as phylloxera and nematodes. Vineyards are trained in double T, V, cordon, or pergola systems, with the planting direction aligned north–south, parallel to the prevailing wind direction. Seedlings are planted in autumn, and grafting methods such as cleft, whip, and chip budding are applied.
Pruning is performed in winter and summer. During winter pruning, about 85% of annual shoots are removed, while summer pruning includes topping, shoot thinning, leaf thinning, and pinching to control vegetative growth. For table grape production, yield enhancement techniques such as flower and cluster thinning, girdling, cluster tip cutting, and GA₃ hormone application may be used.
Soil tillage is conducted in autumn, spring, and summer. Irrigation is applied during tillage, flowering, and berry growth periods; drip irrigation is recommended. Harvest takes place when the grapes reach approximately 21.03% dry matter and 18.52% Brix.
Drying Process
Grapes intended for drying are washed in a dipping solution composed of potassium carbonate and olive oil. Drying is carried out in open areas exposed to direct sunlight. Clusters are cut in half to accelerate the drying process. The drying period lasts approximately 7–10 days. After drying, the grapes are separated from the stems, cleaned using a winnowing machine, and stored in cool, dry conditions.
Cultural and Economic Importance
Saruhanlı seedless white grape holds significant importance in the regional economy. Its cultivation has a long history, and the district of Saruhanlı has traditionally hosted the “Golden Grape and Culture Festival” for many years.
Inspection
The physical and chemical characteristics of the product, compliance with the production method, and proper use of the designation of origin are inspected at least once a year by a supervisory committee of at least three experts coordinated by the Saruhanlı District Directorate of Agriculture and Forestry. Inspections are conducted between August and October, and may also take place at any time when necessary or upon complaint.
