Grape clusters will be tied up to each other vertically with appropriate 2or 3-meter-threads after picking them from the gardens. Then, to decrease the time of drying process, they will be submerged inside a solution including potassium carbonate, water and Australian oil. Then, they will be suspended from the top of the dock kept away from sunlight. Finally, they will be covered by appropriate nylons and they will be under exposure of SO2 gas for 5to 6 hours. The SO2 gas causes the color of raisin to be yellow and it makes the skin of raisin very delicate and thin. Also, the SO2 gas makes the taste of raisin a little sour and it gives the raisin an especially interesting taste.