Oguzeli Pomegranate Sour Product Description and Distinctive Features: Oğuzeli Pomegranate Vinegar; is a pomegranate vinegar produced without the addition of sweeteners and additives, using Antep Oğuzeli Pomegranate / Gaziantep Oğuzeli Pomegranate, which is registered as a geographical indication with 448 registration.The physical and chemical properties of Oğuzeli Pomegranate Vinegar, which has a historical background and is closely associated with the region, are outlined below. Production Method: 1. Pomegranate Harvest Antep Oğuzeli Pomegranate / Gaziantep Oğuzeli Pomegranate is a juicy variety, so it is harvested after rain in October. Due to its high attraction to fruit flies and susceptibility to spoilage due to its juicy nature, it needs to be processed quickly once harvested. Therefore, the pomegranates are placed in breathable crates and processed shortly after harvest. Those not immediately processed are stored in cold storage. 2. Cleaning The cleaning process consists of two stages. Pomegranates are placed in a water-filled tub and passed through a spray washing system within a rotating helix in a milling machine. The washing water should be chlorine-free and at room temperature. 3. Deseeding and Crushing of Pomegranate For the pressing process, pomegranates need to be deseeded first. In the traditional method, deseeding involves hitting the pomegranate, which has been cut in half with a knife, with a wooden spoon to pour the seeds into a container. In the modern technique, a deseeding machine is used to automatically transfer the pomegranates from the helix to the machine, where they are cut into 3-4 pieces by machine blades and then vibrated to deseed before being poured into the press machine helix. Modern techniques are recommended as they shorten the deseeding time and increase the efficiency of extracting juice. 4. Boiling of Pomegranate Juice The pomegranate seeds are pressed to extract the juice. Since pomegranate juice is prone to spoilage, it is boiled under pressure in a concentrated boiler with stirring for 3-3.5 hours without delay. 5. Resting and Straining The pomegranate vinegar is cooled for 6-8 hours in a resting tank. As the pomegranate juice is concentrated by evaporating in the concentrated boiler, sediments form. To ensure that sediments do not negatively affect the quality of the product, the pomegranate vinegar is strained through steel filters and transferred to the filling tank. 6. Storage of Oğuzeli Pomegranate Vinegar During the storage stage, the storage tanks must have the following characteristics to prevent undesirable changes in the quality of the pomegranate vinegar: - Tanks should be made of material that does not allow heat and light to pass through. - Tank material should not contain paint and metals that cause oxidation. - Oğuzeli Pomegranate Vinegar should be protected from air and light, and the temperature should be kept constant. - Oğuzeli Pomegranate Vinegar, filled in standard bottles suitable for contact with food, is stored in a dry and sun-free environment with the lid closed.