| Sultana | |
|---|---|
| Grape (Vitis) | |
 Sultana (Thompson Seedless) grapes | |
| Color of berry skin | Chartreuse |
| Species | Vitis vinifera |
| Also called | sultanina, Thompson Seedless, Lady de Coverly, oval-fruited Kishmish, İzmir üzümü |
| Notable regions | Aegean Region,Turkey |
| VIVC number | 12051 |
Thesultana is a "white" (pale green), oval seedlessgrape variety also called thesultanina,Thompson Seedless (United States), Lady de Coverly (England), and oval-fruited Kishmish (Iraq,Iran,Palestine,Pakistan,Afghanistan,India).[1] It is also known as a grape found inİzmir, orManisa inTurkey, since this variety has been extensively grown in the region around those cities. It is assumed to originate fromAsia Minor, which later became part of theOttoman Empire.[1]
In some countries, especiallyCommonwealth countries, the namesultana is used for theraisin made from it or larger seedless grapes; suchsultana raisins are often called sultanas or sultanis.
Originating fromAsia Minor, now part of modern-day Turkey and Iran, the Sultana grape was cultivated for its seedless nature and sweet flavor.
TheOttomans took the sultana grape variety to the island ofCrete in the 19th century.[2]
Thompson Seedless refers toWilliam Thompson, aviticulturist who was an early grower in California and is sometimes credited with introducing the variety.[1][3][4] According to the USCode of Federal Regulations, the two names are synonymous.[5] Virtually all of California raisin production (about 97% in 2000) and roughly one-third of California's total grape area is of this variety, making it the single most widely planted variety.[4][6]Before Thompson Seedless became dominant,Muscat of Alexandria was a primary raisin grape in California.[7]
In the US, most raisins, including those with the typical dark brown color, are made from the sultana grape, the Thompson Seedless. The term "sultana" refers to golden-colored dried grapes, which may also be called "golden raisins" (such as marketed bySun-Maid, aCalifornia-based raisin grape growers' co-op and legacy brand). Any color of grape may be used to produce golden raisins, and any kind of golden raisins from any kind of grape may be marketed as "sultanas". The golden raisin color comes from a treatment withsulfur dioxide rather than traditional drying and preservation methods.[8] Most nonorganic sultana grapes in California and elsewhere are treated with the growth-inducing plant hormonegibberellin. In other grapes, gibberellin is released by the seeds.[9]
The sultana grape is also used to make whitewine, in which use it is known for its "sweet blandness".[3][4] It is referred to as a "three-way grape" because it is used as atable grape, to make raisins and to make wine.[10] In the United States, it is the base for wine generically called "chablis".[10] This wine is named for the Chablis region of France, but it is not a trueChablis wine. In the EU, "Chablis" wine must be made from theChardonnay grape produced in the region of theYonne département.
End uses include:[11]
Its triple use has made the Thompson Seedless the most planted grape in California.[10]
Sultana grape juice was fraudulently sold as being of Chardonnay grapes in Australia for winemaking, as Sultana grapes cost less. The fraud was discovered in 2003 by theAustralian Wine and Brandy Corporation. It was considered the largest case of wine deception in Australian history.[12]
Sultaniye wines aredry and semi-dry, light-bodied wines produced inTurkey.[13] Sultaniye grapes used in winemaking are mainly grown at Denizli and Manisa in theAegean Region of Turkey. Sultaniye grapes are consumed as table grapes and raisins and used in winemaking.[14] TheSemillon and Sultaniye wines from theMarmara region ofTurkey attract attention not only in the local market but also in international markets.[13][14][15]
Sultaniye is the most common variety forrakı production due to its high volume of cultivation and traditional taste. Also in recent years, due to increasing market demand for product differentiation, companies led to use various varieties and methods to gain competitive advantage in the growing sector of Turkish alcoholic beverages. This trend emerges from the desire to revive old, rare, and local varieties.