Cold emulsion is used to prepare green raisins; It is a mixture of certain percentages of potassium carbonate and raisin oil (Australian oil). One liter of oil is mixed with 2.5 kg of potassium carbonate in 100 liters of water. The grapes are cleaned after harvest and immersed in the solution (for 20 to 30 seconds depending on the type of grape) and then hung on strands of wire inside the sanitary ware to dry. In this way, green raisins are produced and if we want, sulfur gas can be used to prepare smoked raisins. In this method, sulfur powder is poured into a small tray and set on fire. To homogenize the diffusion of sulfur, valves are installed in the court, which gradually opens and closes the air flow inside the court.
