Adıyaman Besni Grape Characteristics of Fresh Adıyaman Besni Grape: The grains are large in size, measuring 347.11 ± 65.59 mm², and are consistent in shape. They are of medium length, averaging 21.02 ± 2.24 mm, with a short oval (inverted egg-shaped) form. The skin is thin, with a thickness of 116.02 ± 17.51 µ, and has a green-yellow color. The flesh is extremely firm, with a hardness rating of 1.51 ± 0.33, and is colorless, seedless, and flavorless. The grape stalk is short, measuring 7.74 ± 1.23 mm, and it detaches easily from the cluster, with a break force of 0.13 ± 0.06 kg. Each grape contains 2-3 seeds. The flowers are female, and the clusters develop on the 3-4 nodes of the summer shoots. Phenological Characteristics: The winter buds of the Adıyaman Besni Grape start to awaken during the first and second weeks of April, with full blooming occurring around the middle of May (2nd-3rd week). The fruit drop happens in the fourth week of July. Fruit maturity, which falls between the 10th and 25th days of August, is classified in the intermediate-late group. The ripening of the Adıyaman Besni Grape is influenced not only by temperature but also by specific temperature ranges during key growth phases. The Effective Temperature Sum (ETS) in regions where the Adıyaman Besni Grape is grown ranges from 2733 to 3155 day-degrees Celsius. During full blooming, the grapevine requires 571-610 day-degrees Celsius, while the fruit drop period demands 2203-2489 day-degrees Celsius of ETS. This establishes an optimal temperature range for the different phenological stages of the Adıyaman Besni Grape. Soil Structure: The soil in the vineyard areas of the Besni district generally has a loamy texture. The region, known for its distinct topography, features soils with low organic matter content, ranging from 1-2%. The soils are slightly alkaline, with a pH between 7.4-8.4, non-saline, and have a low lime content of 1-10%. When fresh, the Adıyaman Besni Grape has a green-yellow hue, and when dried, it turns a golden amber color, making it easily identifiable from other raisins. The vineyards in the region have high levels of potassium (ranging from 40-200 K2O kg/ha) and low levels of phosphorus (ranging from 4-12 P2O5), which contribute to the Adıyaman Besni Grape having an average ash content of 2.58 ± 0.01 g/100g and a slightly acidic aroma with a pH of 4.41 ± 0.01 and TA %0.47±0.01. These characteristics set it apart from other raisins of the Besni variety produced elsewhere. Rainfall and Altitude: One of the key factors that gives the Adıyaman Besni Grape its unique characteristics is the region's altitude and rainfall pattern. The district's altitude of 1050 m and annual rainfall total of 565 mm contribute to the grape's sweeter flavor after drying, in comparison to other grape varieties. The grape contains Sucrose %2.74 ± 0.02, Glucose %50.35 ± 0.01, and Fructose %46.91 ± 0.01, and it reaches a high dry matter content of %82.40 ± 0.01 Brix in a short drying period of 7-10 days. Furthermore, due to the low base water levels in the soils where the vineyards are planted, the dry matter content in fresh grapes is closer to the ideal level found in dried grapes.