Tekirdağ Yapıncak pickled vine leaves are obtained from the leaves of the Yapıncak grape variety, cultivated in the Süleymanpaşa and Şarköy districts of Tekirdağ province, Türkiye. The product was registered as a protected designation of origin in 2020. Adapted to the region’s semi-humid climate and sandy, clayey, and loamy soils, these leaves are preferred in pickled leaf production due to their distinctive morphological and physiological characteristics.
Geographical Indication Status
Tekirdağ Yapıncak pickled vine leaves are a registered geographical indication under Law No. 6769 on Industrial Property, officially recognized as a designation of origin on October 28, 2020 (Registration No: 584). The registration application was submitted on May 13, 2019, by the Süleymanpaşa Chamber of Agriculture. The defined geographical area includes the districts of Süleymanpaşa and Şarköy in Tekirdağ. The product belongs to the pickled vine leaf category and carries the designation “Tekirdağ Yapıncak Pickled Vine Leaves” along with the origin emblem.
Geographical and Climatic Conditions
Production of Yapıncak vine leaves is concentrated in the districts of Süleymanpaşa and Şarköy. The region exhibits a semi-humid climate, and the soil composition consists of sandy, clayey, and loamy soils. These environmental conditions provide optimal growth for the Yapıncak grape variety and contribute to the leaves’ thin and delicate structure.
Botanical Characteristics
The Yapıncak vine leaves are derived from the Vitis vinifera L. species, specifically the Yapıncak grape variety. This variety displays semi-erect or erect shoots, and its leaves are lanceolate in shape. Leaf sinuses are deep, and petiole sinus lobes are overlapping. Mature leaves possess a medium-length central vein and a medium surface area. The upper surface of the leaf is slightly convex, while the lower surface exhibits moderate pubescence. The erect shoot structure prevents damage during harvest, and the leaves’ delicate and thin texture makes them suitable for pickling and easy to roll, providing desirable characteristics for dolma preparation.
Physical Characteristics
On average, Yapıncak vine leaves measure 13.7 ± 1.5 cm in width and 15.8 ± 1.9 cm in length. Their coloration ranges from green to yellowish-green, and the leaf lobes exhibit low division.
Harvesting and Collection Methods
Leaf harvesting occurs during May and June. To avoid adversely affecting grape yield and quality, harvesting is completed before leaf drop. Collected leaves are healthy, petiolate, and typically two-thirds the size of a fully mature leaf. Harvested leaves are quickly transported in shade to processing facilities.
Tekirdağ Yapıncak Pickled Vine Leaves (AA)
Fermentation and Pickling Process
Harvested leaves are washed with clean drinking water, and damaged leaves are removed. Leaves are stacked in fermentation containers. The pickling solution contains 10–12% salt (NaCl) and 0.1% citric acid and is added to cover the leaves completely. To prevent air contact, weights are placed on the leaves, and fermentation continues for 4–6 weeks. The brine level is regularly monitored and replenished as necessary.
Packaging and Storage
Fermented leaves are packaged either with brine in plastic or glass containers or without brine in vacuum-sealed bags. Products are stored in cool, shaded environments until distribution. Prior to consumption, pickled leaves should be soaked in water and boiled.
Inspection and Quality Control
The production process and the use of the designation of origin are monitored under the coordination of the Süleymanpaşa Chamber of Agriculture. Inspections are carried out by the Süleymanpaşa Chamber of Agriculture, Tekirdağ Viticulture Research Institute, Namık Kemal University Faculty of Agriculture, and the Tekirdağ Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once a year, and results are reported to the Turkish Patent and Trademark Office. Any noncompliance with the production methodology is communicated to the relevant authorities.
