Oguzeli Pomegranate Sour Product Description and Distinctive Features: Oğuzeli Pomegranate Vinegar is a vinegar made purely from Antep Oğuzeli Pomegranate / Gaziantep Oğuzeli Pomegranate, which holds a geographical indication with registration number 448, without any added sweeteners or additives. This vinegar, deeply rooted in regional history, has distinct physical and chemical characteristics that are described below. Production Method: 1. Pomegranate Harvest The Antep Oğuzeli Pomegranate / Gaziantep Oğuzeli Pomegranate is a juicy type that is typically harvested in October after rainfall. Because it is highly attractive to fruit flies and spoils easily due to its moisture content, rapid processing after harvest is essential. The harvested pomegranates are placed in ventilated crates and processed soon after. Those not processed immediately are kept in cold storage to preserve freshness. 2. Cleaning The cleaning procedure involves two phases. First, pomegranates are submerged in a water-filled tub and then pass through a spray washing system within a rotating helix inside a milling machine. It is important that the washing water is chlorine-free and maintained at room temperature. 3. Deseeding and Crushing of Pomegranate Before pressing, pomegranates must be deseeded. Traditionally, this is done by cutting the fruit in half and tapping the seeds out with a wooden spoon into a container. In modern methods, a deseeding machine automatically moves the fruit from the helix, cuts it into 3-4 pieces with blades, then vibrates the pieces to release the seeds before transferring them to the press helix. Modern techniques are preferred for reducing deseeding time and improving juice yield. 4. Boiling of Pomegranate Juice After pressing the seeds to extract juice, the liquid is prone to spoilage. To prevent this, the juice is immediately boiled under pressure in a concentrated boiler with continuous stirring for 3 to 3.5 hours. 5. Resting and Straining The pomegranate vinegar is allowed to cool for 6 to 8 hours in a resting tank. During the concentration process in the boiler, sediments form as the juice evaporates. To prevent these sediments from affecting the quality of the final product, the vinegar is filtered through steel strainers before being transferred to the filling tank. 6. Storage of Oğuzeli Pomegranate Vinegar To maintain the quality of Oğuzeli Pomegranate Vinegar during storage, the tanks used must meet the following requirements: - Tanks should be made from materials that block heat and light. - The tank materials must be free from paint or metals that can trigger oxidation. - The vinegar must be shielded from exposure to air and light, and stored at a stable temperature. - Once bottled in standard food-grade containers, the vinegar should be kept in a dry, shaded area with the caps tightly sealed.