Kırklareli Hardaliye Geographical Registration Certificate

Monday, January 2, 2023

Registration Number: 278
Registration Date: 28.12.2017
Application No: C2013/033
Application Date: 03.04.2013
Name of Geographical Indication: Kırklareli Hardaliye
Product / Product Group: Beverage
Type of Geographical Indication: Geographical indication
Registrant: Kırklareli Chamber of Commerce and Industry
Address of the Registrant: Karakaş Mah. Karakasbey Sok. No: 10 KIRKLARELİ
Geographical Boundary: Kirklareli
Usage: Marking
Product Description and Distinguishing Features:
It is a non-alcoholic beverage prepared by adding mustard to grape juice. In the old times in Kırklareli
traditional methods during the vintage time (September, October, November) when the grapes are well ripened
It is a beverage produced with the aim of preserving the grape must.
Especially sweet and fragrant Cabernet, Merlot, produced in Kırklareli, which makes Kırklareli Hardaliye special,
With the seeds and skins of Shiraz, Öküzgözü, Pamit, Papazkarası, Cardinal and Alphonse grapes.
It is obtained by crushing together, and fermentation of mustard seeds and sour cherry leaves.
It is a non-alcoholic beverage that can be consumed.

Production Method:
Red-black fragrant grapes are preferred in production. The most common ones are; Cabernet, Merlot, Shiraz,
Öküzgözü, Pamit, Papazkarası, Cardinal and Alphonse grapes. Ripe grapes are harvested
After passing through the shredder, the grape juice is filled into stainless steel cauldrons or oak barrels.
The cauldron has a wide lid for taking out the garbage and a tap for taking the hardaliye. Filling process
Sorbic acid-Sorbats, Sorbic
Acid- Sorbates + Benzoic acid- Benzoates, Benzoic acid- Benzoates mixture is sprinkled. Again grape pomace and
by adding other materials, the top of the boiler is filled so that 20-30 cm remains empty. In order for the jib not to rise to the top
A perforated press apparatus made of stainless steel is placed and the lid of the boiler is closed. In this way, the fermentation
For the first 1-2 weeks, the liquid is taken from the lower tap and poured from the top to gain homogeneity. 20-22
The mixture liquid, which is fermented for 4-5 weeks at 0°C, is taken, the juice is pressed and the grape juice is mixed with hardaliye liquid.
taken to the resting boiler. The bottom of this boiler is conical and there should be a tap 20-30 cm above the base point.
Liquid turbidity materials, which are rested for 2-3 weeks in the resting vessel, preferably under 15°C, settle to the bottom.
The clear liquid taken from the tap is called hardaliye. Bottled and as cold as possible (5-10 C°)
stored or offered for consumption. Hardaliye, produced in this way, has a slight burning taste and pleasant smell and is comfortable to drink.
It has been a non-alcoholic grape product. Hardaliye's 4-5 C° storage conditions; shelf life is at most 1 year.

Production, Processing, and Other Operations to be performed within the Geographical Boundary:
Cabernet, Merlot, Shiraz, Öküzgözü, Pamit, Papazkarası, which are grown in the Kırklareli region in the production of hardaliye,
Cardinal and Alphonse grapes are used.

Check:
Organizations that will take part in the audit:
Supervisory organizations have the knowledge and equipment to take part in the audit.
1. Kırklareli Provincial Directorate of Food, Agriculture and Livestock (with 1 Auditor)
2. T.C. Kırklareli University Engineering Faculty Food Engineering Department (with 1 Auditor)
3. Kırklareli Grape Producers Association (with 1 Auditor)

Audit Principles:
1. Inspection will be carried out every 6 (six) months, and in case of complaints or notices, the controls are carried out as soon as possible.
will be done in due time.
2. Issues that the auditors will pay attention to in the production of Kırklareli Hardaliye;
• The type of grape.
• Grape maturity; The sugar rate is 22-26% and the color composition should be dark.
• The way the grapes are collected and transported; Grape harvest is done by hand and scissors without being damaged.
should be placed in crates and taken into the production process in a short time.
• Grapes should be taken into the production process without being stored or kept waiting.
• Grapes should be separated from their stems and cracked and taken into tanks.
• Mustard used in Hardaliye must be black mustard that does not contain foreign substances.
• Mustard should be crushed at a maximum of 50%.
• The rate of use of mustard in Hardaliye; It should be 0.5-1%.
• Usage rate of sour cherry leaves; It should be 0.02-0.05%.
• Limits (at most) for food additives used in Hardaliye;
- Sorbic acid-Sorbates = 300 ppm
- Sorbic acid- Sorbates + Benzoic acid- Benzoates = 250 ppm (if used together)
- Benzoic acid- Benzoates = 150 ppm should be used.
• The material of Hardaliye's production boilers should be stainless chrome steel.
• Fermentation temperature is 18-22 C°.
• Fermentation time varies between 3-22.
• The material in contact with food, in which Hardaliye is stored from production to consumption, is glass.
should be.
• Hardaliye's 4-5 C° storage conditions; shelf life is at most 1 year.

The audit committee is responsible for the legal and/or legal processes in terms of authorizing and obtaining expert legal or private persons from public or private institutions, examining audit reports, making final decisions on company applications, taking administrative decisions, taking necessary measures for operation, and protecting rights. will act as authorized for start-up, and follow-up operations.