Duzce Mustard Product Description and Distinctive Features: The ethnic and cultural diversity of Düzce is beautifully showcased in its cuisine. Düzce Şırası is a non-alcoholic, non-carbonated beverage free from sweeteners and chemical preservatives. This drink is rooted in Ottoman culture and is traditionally served alongside köfte (meatballs). It is a natural beverage made by fermenting the seeds of dried black grapes, which are predominantly cultivated in the southern and southeastern regions of Turkey. In the production of Düzce Şırası, grapes grown in the southern and southeastern regions are typically chosen. This is because these areas experience a high number of sunny days and elevated temperatures during the summer, which convert sour acids into sugars and allow grape skins to mature. Grapes that lack sufficient sunlight tend to become more acidic and sour, with tougher skins. Furthermore, small, thin-skinned dried grapes are preferred for Düzce Şırası production, as larger grapes have a lower skin-to-fruit ratio. In larger grapes, the color, flavor, and aromatic compounds in the skin are less concentrated. The composition of the drink, particularly the sugar and acid content, is strongly linked to the ripeness of the grapes. As grapes ripen, the sugar content increases, and the acid content decreases. Most other components reach their peak concentrations when the grapes are fully ripe. The choice of black grapes for making Düzce Şırası is due to their high concentration of resveratrol, a potent antioxidant found in various plants, with the highest levels concentrated in the skin and seeds of black grapes. One of the key characteristics of Düzce Şırası is its production process, which involves using oak barrels and muslin bags. The muslin bags effectively retain the sediments during the filtering process, trapping them and allowing the fermentation to continue through the sediments, which helps minimize the overall fermentation time. This process contributes to extending the shelf life of the Şıra. Additionally, natural spring water is used in the production of Düzce Şırası, as the use of chlorinated water would introduce a chlorine odor and negatively affect the quality of the Şıra. The reason oak barrels are used in the production of Düzce Şırası is due to the porous structure of oak, which allows the barrels to breathe by interacting with the air. This gradual exposure to oxygen helps soften the tannins in the grapes. Furthermore, the Şıra absorbs unique aromas from the oak, which enhances its flavor and further extends its shelf life. Production Method: In the preparation of Düzce Şırası, a ratio of 10 kg of large, black dried grapes to 20 liters of water is used. The 10 kg of dried grapes are first thoroughly cleaned and sorted, then washed well with plenty of water and drained. The dried grapes, along with their seeds, are ground using a machine. In an oak barrel, 20 liters of water are added, and the ground dried grapes are placed inside a muslin bag. The muslin bag is then submerged in the barrel filled with water and left to soak overnight. After soaking overnight, the dried grape pulp is distilled by hanging the bag for about 2-3 hours. The Şıra in the barrel is then filtered using fine cheesecloth to remove any remaining sediments. Finally, the Şıra is transferred into glass bottles and stored in the refrigerator. The caps of the filled bottles are left open until the Şıra is ready to be served, and it is served cold.