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Soft drinks from Kırklareli, Thrace, Turkey
Hardaliye is a red, lightly pungent grape drink from Thrace. Crushed red grapes with their skins and seeds are layered in a vat with sour cherry leaves and crushed mustard seed, fermented by lactic bacteria for several weeks, then settled and drawn off clear.
| Ripe, aromatic red or black grapes, crushed with skins and seeds | Grown in Kırklareli for the GI product[gi278] |
| Sour cherry leaves | Scattered between layers of grape pomace; fresh leaves in Atmaca et al. (2023)[gi278][atmaca2023] |
| Crushed mustard seed | Fresh or roasted, whole or ground, at various amounts[gi278][atmaca2023] |
| Sorbic acid or sorbates and/or benzoic acid or benzoates | Preservatives scattered with the leaves and mustard in the GI method[gi278] |
| Sugar | Optional, when the grapes are low in sugar[atmaca2023] |
Total time across the recorded steps: 42 days – 56 days
What changes: Starting material: ripe red grapes, crushed with their skins and seeds
Output: crushed grapes with skins and seeds (pomace and must).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hardaliye is a red, lightly pungent grape drink from Thrace. Crushed red grapes with their skins and seeds are layered in a vat with sour cherry leaves and crushed mustard seed, fermented by lactic bacteria for several weeks, then settled and drawn off clear. Made in 5 steps over 42 days – 56 days. The longest step, ferment, pumping juice over daily at first, takes 28–35 days (Turkish Patent and Trademark Office 2017) and runs at 20–22 °C (Turkish Patent and Trademark Office 2017). Lacticaseibacillus paracasei subsp. paracasei and Lactobacillus casei subsp. pseudoplantarum, which dominate a succession of lactobacilli does most of the fermenting.
| Main step | 28–35 daysSet[gi278] | Ferment, pumping juice over daily at first |
|---|---|---|
| Temperature | 20–22 °CSet[gi278] | Ferment, pumping juice over daily at first |
| Acidity | pH 3.2–4Measured[arici2001] | Bottle and keep cold |
Hardaliye is grape juice fermented by lactic bacteria rather than yeast. Crushed mustard seed and sour cherry leaves layered through the pomace set it apart from wine and from plain grape şıra.
Fresh hardaliye is perishable. Keep it cold (the GI specification gives 5–10 °C storage and at most one year at 4–5 °C). No coliforms or E. coli were found in 26 market samples at pH 3.21–3.97.
Every number is labelled with how it is known. How this atlas is made
The GI record says hardaliye was made in Kırklareli at the grape harvest as a traditional way to preserve grape must. Kırklareli Hardaliyesi was registered as a Turkish geographical indication in 2017, with protection from 2013.
