GOLDEN RAISINS

After collecting the grapes from vineyards, grape clusters are conveniently threaded together in 2-3 meter lengths and in order to reduce drying time, they are immersed in a solution of potassium carbonate, Australian oil and water. The threaded bunches of grapes are then hung from the ceiling of shaded cellars away from the sunlight. They are then fully covered and passively smoked with SO2 for about 7-8 hours. The covers are then removed and the grapes are left to gradually dry for about 2-3 weeks. Golden raisin is very popular among the Arab countries.

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