Term for extremely dried grapes, derived from the Old French term "roisin" (grape berry). They are divided into Zibeben (large berries with seeds and thick skin), currants (small, dark, seedless berries) and sultanas (light-coloured, seedless berries). The names are also derived from the grape varieties often used: Korinthiaki, Muscat d'Alexandrie (Cibebe) and Sultana. Sultanas are one of the oldest preserved foods known to man. Many Arab and Asian peoples were particularly fond of using sultanas as nutritious and long-lasting provisions for their soldiers during military campaigns.
Ancient provisions
The general Hannibal (247-183 BC) from Carthage is said to have mainly supplied his troops with this long-lasting foodstuff during his march on Rome across the Alps. Writings found in Egypt document the production of sultanas for at least 3,000 BC and they are also mentioned several times in the Bible. The Greek philosopher Aristotle (384-322 BC) reported that black currants were seedless.
Requirements for production
The main prerequisites for the production of high-quality sultanas are a suitable climate with high temperatures, long periods of sunshine, low rainfall and low humidity. The main grape varieties used are Sultana (Sultanina, Thompson Seedless, Kishmish), Korinthiaki (Black Corinth) and Muscat d'Alexandrie. Seedless or low-seeded berries are a prerequisite, which is why these are mainly table grapes.
After harvesting, the grapes are laid out in the open on wooden racks or cement or clay slabs to protect them from the rain, or hung on racks. In the former case, they are turned after about two weeks. Sometimes they are also dipped in suitable solutions (vegetable oil and potash) to accelerate the drying process. In ancient times, a mixture of wood ash and olive oil was used for this purpose.
In Australia and California, a special technique is used in which the grapes are cut at the base, left hanging on the vine until they dry out and sprayed with a drying emulsion (see picture below). High-quality sultanas have a maximum moisture content of 13%, a uniform colour (from golden brown to purple-brown) and size and must be completely free of impurities.
Countries and production volumes
Around 60% of grapes are used for wine, the remaining 40% for table grapes (eating grapes), sultanas and other products such as grape juice, grape jelly and the like. The largest producers of sultanas are (in this order) the USA (especially in California), Turkey, Greece, Australia, Iran and Afghanistan. The worldwide quantity is around one million tonnes per year. See also under sultana wine and wine production volumes.
Picture left: From Håkan Stigson on Pixabay
Picture centre and right: By Emilian Robert Vicol on Pixabay
Grape: By Uschi Dugulin on Pixabay
