{"id":2023,"date":"2020-11-21T12:56:58","date_gmt":"2020-11-21T09:56:58","guid":{"rendered":"https:\/\/kavin.com.tr\/?p=2023"},"modified":"2020-11-21T12:58:42","modified_gmt":"2020-11-21T09:58:42","slug":"sarap-uretimi-ve-kalite","status":"publish","type":"post","link":"https:\/\/kavin.com.tr\/index.php\/2020\/11\/21\/sarap-uretimi-ve-kalite\/","title":{"rendered":"\u015earap \u00dcretimi ve Kalite"},"content":{"rendered":"\n<p><strong>Zeliha KAYA, <\/strong><strong>Ambiyans \u015earap Evi, \u0130stanbul<\/strong><\/p>\n\n\n\n<p><strong>\u00d6ZET<\/strong><\/p>\n\n\n\n<p>\u015earap, \u00e7ok eski tarihlerden beri t\u00fcketile gelmekte olan \u00f6zellikle Yunan ve Roma d\u00f6nemlerine dam\u00adgas\u0131n\u0131 vurmu\u015f geleneksel bir i\u00e7kidir. \u00d6zellikle Bat\u0131 toplumlar\u0131nda gastronomi ile \u00f6zde\u015fle\u015fmi\u015f olan \u015farap her t\u00fcrl\u00fc meyveden \u00fcretilmesine ra\u011fmen, \u015farap denilince akla \u00fcz\u00fcm gelmektedir. Her \u00fcz\u00fcm \u015farapl\u0131k de\u011fildir ve \u015faraplar elde edildikleri \u00fcz\u00fcm \u00e7e\u015fidine g\u00f6re isim almaktad\u0131r. G\u00fcn\u00fcm\u00fczde yerli ve yabanc\u0131 \u00e7e\u015fitli markalara ait \u00e7ok say\u0131da \u015farap \u00e7e\u015fidi vard\u0131r. Bunlar\u0131n baz\u0131lar\u0131 nispeten daha ucuz baz\u0131lar\u0131 da pahal\u0131d\u0131r. Fiyat fark\u0131 maliyet kadar \u015farab\u0131n kalitesi ile de ilgilidir. \u00c7ok say\u0131da fakt\u00f6r \u015farapta kaliteyi etkilemektedir. \u015earaptaki kalite kriterlerinin bilinmesi ve kalitenin korunmas\u0131 gast\u00adronomi alan\u0131nda \u00f6nemli bir husustur. Bu \u00e7al\u0131\u015fma ile en eski i\u00e7eceklerden biri olan \u015farab\u0131n genel karakteristikleri, \u00fcretimi, kalitesi ve \u00fcz\u00fcm\u00fcn hasad\u0131ndan \u015fi\u015felenip ve t\u00fcketiciye sunumuna kadar olan s\u00fcre\u00e7lerde kalitesini etkileyen fakt\u00f6rler incelenmi\u015ftir.<\/p>\n\n\n\n<p><strong>G\u0130R\u0130\u015e<\/strong><\/p>\n\n\n\n<p>\u015earap, par\u00e7alanm\u0131\u015f veya par\u00e7alanmam\u0131\u015f ya\u015f \u00fcz\u00fcm\u00fcn veya \u00fcz\u00fcm \u015f\u0131ras\u0131n\u0131n, k\u0131smen veya tamamen alkol fermantasyonu ile elde edilen, co\u011frafi i\u015faret ya da k\u00f6ken ismi tescili yap\u0131l\u00adm\u0131\u015f ya da yap\u0131lmam\u0131\u015f \u00fcr\u00fcn\u00fc olan bir i\u00e7ecektir (TGK, 2009). \u015earap ana hatlar\u0131yla k\u0131rm\u0131z\u0131, beyaz, roze, blush ve lik\u00f6r \u015faraplar\u0131 olarak \u00e7e\u00ad\u015fitlere ayr\u0131lmaktad\u0131r. Suni k\u00f6p\u00fcren, suni yar\u0131 k\u00f6p\u00fcren, do\u011fal k\u00f6p\u00fcren, do\u011fal yar\u0131 k\u00f6p\u00fcren gibi \u015fampanya prosesine tabi tutulan \u00e7e\u015fitler de \u015farap kategorisindedir. \u015eampanya ise sa\u00addece Fransa\u2019n\u0131n Champagne b\u00f6lgesinde, ta\u00adn\u0131mlanm\u0131\u015f belirli \u00fcz\u00fcmlerden ve yine tan\u0131m\u0131 yap\u0131lm\u0131\u015f \u015fampanya \u00fcretim y\u00f6ntemine g\u00f6re elde edilen \u015faraplar i\u00e7in kullan\u0131labilen bir ad\u00adland\u0131rmad\u0131r (Peynaud, 1981).<\/p>\n\n\n\n<p>\u015earap, \u00e7ok eski tarihlerden beri en de\u011fer g\u00f6\u00adren i\u00e7kilerden birisi olmu\u015ftur. Milattan \u00f6nce\u00adki y\u0131llarda farkl\u0131 k\u00fclt\u00fcrlerin kutlamalarda ve t\u00f6renlerde \u015farab\u0131 yayg\u0131n olarak kulland\u0131kla\u00adr\u0131 bilinmektedir. \u015earap \u00fcretiminin ilk olarak Orta Do\u011fu ve Anadolu co\u011frafyas\u0131nda ger\u00e7ek\u00adle\u015ftirildi\u011fi tahmin edilmektedir. \u015earab\u0131n ham\u00admaddesi olan \u00fcz\u00fcme ait en eski kal\u0131nt\u0131lar ise T\u00fcrkiye\u2019de bulunmu\u015ftur. Diyarbak\u0131r, Ergani yak\u0131nlar\u0131nda bir neolitik merkez olan \u00c7ay\u00f6\u00adn\u00fc kaz\u0131lar\u0131nda tespit edilen \u00fcz\u00fcm \u00e7ekirdek\u00adleri, yakla\u015f\u0131k M.\u00d6. 7000 y\u0131llar\u0131na tarihlenmi\u015f\u00adtir (Yank\u0131, 2015). Fakat \u00fcz\u00fcm \u00e7ekirde\u011finin olmas\u0131 \u015farap \u00fcretimine yeterli kan\u0131t de\u011fildir. \u015earap \u00fcretiminin ba\u011fc\u0131l\u0131k tar\u0131m\u0131n\u0131n ba\u015flang\u0131\u00adc\u0131ndan daha \u00f6nceye gitti\u011fi ve ilk \u015farab\u0131n ya\u00adbani \u00fcz\u00fcmden tesad\u00fcfen elde edildi\u011fi y\u00f6n\u00fcn\u00adde g\u00f6r\u00fc\u015fler vard\u0131r. Arkeoloji bilimi, de\u011fi\u015fik kimyasal ve fiziksel y\u00f6ntemleri kullanarak en eski \u015farap kal\u0131nt\u0131lar\u0131n\u0131 tespit yolunda \u00f6nemli a\u015famalar kaydetmi\u015ftir. Arkeokimyac\u0131 Patrick Mc Govern, Kuzeybat\u0131 \u0130ran\u2019da Zagros Da\u011f\u00adlar\u0131 \u00fczerindeki Godin Tepe H\u00f6y\u00fc\u011f\u00fc\u2019nde bu\u00adlunmu\u015f k\u00fcp\u00fcn analizinde, i\u00e7inde \u015farap bulun\u00addu\u011funa i\u015faret eden bol miktarda tartarik asit tespit etmi\u015ftir. M.\u00d6. 3500 y\u0131llar\u0131na tarihlenen bu k\u00fcp, \u015farab\u0131n en az\u0131ndan 5500 y\u0131ld\u0131r bilindi\u00ad\u011fini g\u00f6stermesi bak\u0131m\u0131ndan \u00f6nemli bir kan\u0131t\u00adt\u0131r (Do\u011fer, 2004).<\/p>\n\n\n\n<p>\u015earap \u00fcretimi d\u00fcnyan\u0131n en zor, en \u00e7ok emek ve \u00f6zveri isteyen u\u011fra\u015flar\u0131ndan birisidir. Ge\u00e7\u00admi\u015fte ilkel y\u00f6ntemlerle \u00fcretilen \u015faraplar, g\u00fc\u00adn\u00fcm\u00fczde modern teknolojilerden yararlan\u0131la\u00adrak elde edilmektedir. \u015earapta kalite kriterleri de giderek daha detay ve de\u011fi\u015fken parametre\u00adlere b\u00f6l\u00fcnm\u00fc\u015ft\u00fcr. Bu parametrelerin bilinme\u00adsi ve uygulanmas\u0131 g\u0131da bilimi ve teknolojisi a\u00e7\u0131s\u0131ndan olduk\u00e7a \u00f6nemli kazanm\u0131\u015ft\u0131r. Bu \u00e7a\u00adl\u0131\u015fmada en eski i\u00e7eceklerden biri olan \u00fcz\u00fcm \u015farab\u0131n\u0131n \u00fcretimi ve \u015farap \u00fcretim s\u00fcre\u00e7lerinin kaliteye etkisi \u00fczerine literat\u00fcre dayal\u0131 bilgiler aktar\u0131lm\u0131\u015ft\u0131r.<\/p>\n\n\n\n<p><strong>Terroir Unsurlar\u0131<\/strong><\/p>\n\n\n\n<p>Frans\u0131zcada \u201ctoprak\u201d, \u201dy\u00f6re\u201d anlam\u0131na gelen terroir s\u00f6zc\u00fc\u011f\u00fc, ba\u011f\u0131n oldu\u011fu t\u00fcm \u00e7evreyi tan\u0131mlamak i\u00e7in kullan\u0131l\u0131r. \u00dcz\u00fcm\u00fcn t\u00fcr\u00fcne g\u00f6re se\u00e7ilen b\u00f6lge ve toprak yap\u0131s\u0131n\u0131n uygunlu\u011fu, iklim ve hava \u015fartlar\u0131n\u0131n elveri\u015flili\u011fi, kaliteli \u015farap yap\u0131m\u0131n\u0131n \u00f6n \u015fartlar\u0131d\u0131r. Terroir, \u015farap\u00e7\u0131\u00adl\u0131kta \u00f6nemli bir kavramd\u0131r. \u015earab\u0131n \u00f6zellikleri\u00adni \u00fcz\u00fcmden \u00e7ok o \u00fcz\u00fcm\u00fcn nerede ve nas\u0131l ye\u00adti\u015ftirildi\u011fi belirler. Bunun nedeni ise \u00fcz\u00fcm\u00fcn, yeti\u015fti\u011fi b\u00f6lgedeki toprak yap\u0131s\u0131na, topografik \u00f6zelliklere, g\u00fcne\u015f \u0131\u015f\u0131klar\u0131ndan etkilenme d\u00fcze\u00adyine ve su-toprak ili\u015fkisine g\u00f6re ayr\u0131 \u00f6zellikler kazanmas\u0131d\u0131r. Ayn\u0131 \u00fcz\u00fcm cinsi fark\u00adl\u0131 b\u00f6lgelerde ya da ayn\u0131 b\u00f6lgede, \u00f6rne\u011fin ayn\u0131 tepede farkl\u0131 yama\u00e7larda, yani topografyas\u0131 ve ald\u0131\u011f\u0131 g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131n\u0131n miktar\u0131 de\u011fi\u015fecek \u015fekilde yeti\u015ftirildi\u011finde \u00fcretilecek \u015faraplar birbirinden farkl\u0131 olacakt\u0131r. Co\u011frafi konum, denizden y\u00fck\u00adseklik, arazinin e\u011fimi, arazinin yeri ve y\u00f6n\u00fc, r\u00fczg\u00e2r, g\u00f6llere ve akarsulara yak\u0131nl\u0131k, s\u0131cakl\u0131k, ba\u011f\u0131l nem, ya\u011fmur, g\u00fcne\u015flenme, ana\u00e7 ve \u00e7e\u015fit se\u00e7imi, dikim s\u0131kl\u0131\u011f\u0131, toprak, g\u00fcbreleme, buda\u00adma, terbiye \u015fekli vb. \u00fcz\u00fcm\u00fcn duyusal, fiziksel ve kimyasal \u00f6zellikleri \u00fczerine etkili olmakta\u00add\u0131r ve dolay\u0131s\u0131yla elde edilecek \u015farab\u0131n kalite\u00adsine tesiri belirleyici olmaktad\u0131r (\u00c7elik, 1998).<\/p>\n\n\n\n<p><strong>\u015earapl\u0131k \u00dcz\u00fcmler<\/strong><\/p>\n\n\n\n<p>\u00dcz\u00fcm, \u015farapta kalite kriterlerinde en \u00f6nemli etkendir. \u00dcz\u00fcm tanesi, tane sap\u0131, sap \u00e7ukuru ve taneden meydana gelmektedir. Tane; tane kabu\u011fu, meyve eti ve \u00e7ekirdeklerden olu\u015f\u00admaktad\u0131r. Olgun bir tanenin, % 5-12\u2019sini tane kabu\u011fu olu\u015fturmaktad\u0131r. Meyvenin \u00fcst k\u0131s\u00adm\u0131nda ince, mumsu bir tabaka (pus) bulun\u00admaktad\u0131r. Bu tabaka, olgun taneyi su kayb\u0131na ve mekanik zararl\u0131lara kar\u015f\u0131 korumaktad\u0131r. Kabuk aroma, renk ve tad maddelerinin b\u00fc\u00ady\u00fck bir k\u0131sm\u0131n\u0131 b\u00fcnyesinde bar\u0131nd\u0131rmakta\u00add\u0131r. Tanenin sulu k\u0131sm\u0131, tane a\u011f\u0131rl\u0131\u011f\u0131n\u0131n % 80-90\u2019n\u0131n\u0131 olu\u015fturmaktad\u0131r. Tanede \u00e7ekirdek say\u0131s\u0131 0-4 aras\u0131nda de\u011fi\u015fmekte, nadiren 6\u2019ya kadar \u00e7\u0131kabilmektedir. \u00c7ekirdekler tane a\u011f\u0131r\u00adl\u0131\u011f\u0131n\u0131n % 0-5\u2019ini olu\u015fturmaktad\u0131r. Tane rengi \u00fcz\u00fcm \u00e7e\u015fidinin rengini tayin etmektedir. Ta\u00adnede renk maddeleri kabukta yer al\u0131r. Beyaz, sar\u0131, ye\u015fil-sar\u0131, k\u0131rm\u0131z\u0131, mavi-mor, k\u0131rm\u0131z\u0131-si\u00adyah renkli t\u00fcm \u00e7e\u015fitlerde meyve eti renk mad\u00addesi i\u00e7ermez. \u015earapl\u0131k \u00fcz\u00fcm \u00e7e\u015fidinde, kal\u0131n kabuk, k\u00fc\u00e7\u00fck tane istenir. Tanede bulunan renk, tat ve aroma maddelerinin b\u00fcy\u00fck \u00e7o\u011fun\u00adlu\u011fu tane kabu\u011fundaki h\u00fccre tabakalar\u0131nda bulunmaktad\u0131r (Pinelo ve ark., 2006).<\/p>\n\n\n\n<p><strong>\u015earap \u00fcretiminde kullan\u0131lan ba\u015fl\u0131ca yerli ve yabanc\u0131 \u00fcz\u00fcm \u00e7e\u015fitleri (Anl\u0131, 2010; Denizer, 2012; Neiman, 2013).<\/strong><\/p>\n\n\n\n<p><strong>Chardonnay: <\/strong>Fransa\u2019da Bourgogne \u015farap b\u00f6lgesinin d\u00fcnyaca tan\u0131nm\u0131\u015f \u015farapl\u0131k \u00fcz\u00fcm \u00e7e\u015fididir. Avrupa\u2019n\u0131n bir\u00e7ok \u00fclkesinde bu\u00adlunmaktad\u0131r. Harmanlanarak veya tek ba\u015f\u0131na \u015fampanya \u00fcretiminde kullan\u0131lmaktad\u0131r. Sal\u00adk\u0131mlar orta b\u00fcy\u00fckl\u00fck ile k\u00fc\u00e7\u00fck aras\u0131nda, silin\u00addirik-konik veya silindirik formdad\u0131r. Taneler k\u00fc\u00e7\u00fck k\u00fcresel, transparan olgunlu\u011fa ula\u015f\u0131nca kal\u0131n kabukludur. Rengi ye\u015fil-sar\u0131 renkte, sulu ve tatl\u0131d\u0131r.<\/p>\n\n\n\n<p>Beyaz \u00fcz\u00fcmlerin krali\u00e7esi Chardonnay, asil \u00fcz\u00fcmlerden biridir. Meyvesinin narinli\u011fi, me\u015fe ve mayadan gelen aromalar\u0131n yan\u0131s\u0131ra, yeti\u015fti\u011fi toprak \u00f6zellikleriyle birlikte, hafif \u2018mineralli\u2019 farkl\u0131l\u0131klar i\u00e7erir. Chardonnay s\u0131rad\u0131\u015f\u0131 bir beyaz \u00fcz\u00fcm t\u00fcr\u00fcd\u00fcr. \u00c7\u00fcnk\u00fc hem so\u011fuk (Chablis), hem de s\u0131cak b\u00f6lgelerde (California\u2019daki Central Vadisi) \u00e7ekici \u015faraplar yapabilir. Ancak, ta\u015f\u0131d\u0131\u011f\u0131 meyve aromalar\u0131, yeti\u015fti\u011fi b\u00f6lgeye g\u00f6re olduk\u00e7a \u00e7e\u015fitlilik g\u00f6sterir. Chablis gibi so\u011fuk b\u00f6lgelerde, ye\u015fil meyve (elma, armut) ile narenciye aromalar\u0131 ve bazen sebzemsi tatlar (salatal\u0131k) i\u00e7erebilir. Burgundy\u2019nin \u00e7o\u011fu yeri ve baz\u0131 Yeni D\u00fcnya b\u00f6lgeleri gibi \u0131l\u0131man yerlerde, \u015faraplar narenciye ve kavun ile \u00e7ekirdekli meyve (\u015feftali) aromalar\u0131na sahip olabilir. Yeni D\u00fcnya\u2019n\u0131n \u00e7o\u011funlu\u011fu gibi s\u0131cak b\u00f6lgelerde tropik meyve tatlar\u0131 (\u015feftali, muz, ananas, hatta mango ve incir) daha fazla olabilir.<\/p>\n\n\n\n<p><strong>Sauvignon Blanc<\/strong>: Fransa\u2019da Bordeaux \u015fa\u00adrap b\u00f6lgesinin d\u00fcnyaca \u00fcnl\u00fc beyaz \u015farapl\u0131k \u00fcz\u00fcm \u00e7e\u015fididir. Salk\u0131mlar k\u00fc\u00e7\u00fck, k\u0131sa ve ko\u00adnik formdad\u0131r. Taneler k\u00fc\u00e7\u00fck, transparan, ha\u00adfif oval ve olgunlu\u011fa ula\u015f\u0131ncaya kadar kal\u0131n kabukludur. Sauvignon Blanc \u015faraplar\u0131 genel olarak ye\u015fil ot, kesilmi\u015f ot, greyfurt ve ku\u015f\u00adkonmaz aromalar\u0131n\u0131n alg\u0131land\u0131\u011f\u0131 \u015faraplard\u0131r. F\u0131\u00e7\u0131da olgunla\u015ft\u0131rmayla bu aromalara vanilya, me\u015fe ve f\u00fcme aromalar da eklenir.<\/p>\n\n\n\n<p>Sauvignon Blanc olduk\u00e7a aromal\u0131 bir beyaz \u00fcz\u00fcm t\u00fcr\u00fcd\u00fcr. \u015earaplar \u00e7o\u011funlukla ye\u015fil meyve ve bitkisel (bekta\u015fi \u00fcz\u00fcm\u00fc, m\u00fcrver \u00e7i\u00e7e\u011fi, dolmal\u0131k ye\u015fil biber, ku\u015fkonmaz) aromalar i\u00e7erir. Genellikle y\u00fcksek asitli, orta g\u00f6vdeli ve hemen her zaman sek \u015faraplard\u0131r. Sauvignon Blanc, bitkisel aromalar geli\u015ftirmek i\u00e7in so\u011fuk bir iklime ihtiya\u00e7 duyar, yine de \u0131l\u0131man bir iklimde de \u00fcretilebilir. Ancak, \u0131l\u0131man b\u00f6lgelerde \u00fcretilen \u015faraplar, kaliteli ve so\u011fuk b\u00f6lgelerdeki \u015faraplar\u0131n yo\u011fun ve sert, bitkisel karakterini ta\u015f\u0131maz. Monosepaj Sauvignon\u2019lar\u0131n \u00e7o\u011fu me\u015fe aromalar\u0131 i\u00e7ermez, \u00e7\u00fcnk\u00fc kullan\u0131lan stilde bask\u0131n karakter taze meyve aromalar\u0131d\u0131r. Me\u015fede olgunla\u015ft\u0131r\u0131lan \u00f6rnekler genelde \u0131l\u0131man b\u00f6lgelerden gelir, t\u00fcts\u00fc ve baharat (vanilya, meyank\u00f6k\u00fc) aromalar\u0131 i\u00e7erir. Bir\u00e7ok monosepaj Sauvignon \u015fi\u015fede olgunla\u015ft\u0131r\u0131lmaz, \u00e7\u00fcnk\u00fc tazeliklerini kaybederek, h\u0131zla bayatlarlar. Y\u00fcksek asitli Sauvignon Blanc, \u00f6zellikle Sauternes gibi tatl\u0131 \u015faraplar i\u00e7in uygundur (bkz. Sauternes). \u00dcst kalite Bordeaux beyaz \u015faraplar\u0131n\u0131n \u00e7o\u011fu, genelde S\u00e9millon daha fazla olmak \u00fczere S\u00e9millon ve Sauvignon Blanc kupaj\u0131ndan olu\u015fur. Sauvignon tek ba\u015f\u0131na olgunla\u015ft\u0131r\u0131lmaya elveri\u015fli olmayan, meyveli bir \u015farapt\u0131r. S\u00e9millon eklemek, meyve \u00f6zelliklerini korumaya ve \u015fi\u015fede daha zengin bir \u015farab\u0131n geli\u015fmesine yard\u0131mc\u0131 olur ,g\u00f6vde kazand\u0131r\u0131r. Sauvignon Blanc \u00fcz\u00fcm\u00fcnden \u00fcretilen \u015faraplar\u0131n en \u00e7ok tercih edilenleri aras\u0131nda Yeni Zelanda\u2019n\u0131n Sauvignon Blanc\u2019\u0131, Fransa\u2019n\u0131n Sancarre ve Pouilly Fum\u00e9 \u015faraplar\u0131 yer almaktad\u0131r.<\/p>\n\n\n\n<p><strong>Semillion<\/strong>: Bordeaux \u015farap b\u00f6lgesinin \u00f6nemli beyaz \u015farapl\u0131k \u00fcz\u00fcm \u00e7e\u015fididir. \u00c7ok \u00fcst kalite\u00adde tatl\u0131 beyaz \u015farap \u00fcretiminde kullan\u0131l\u0131r. T\u00fcr\u00adkiye\u2019de Trakya b\u00f6lgesine ilk adapte edilen ya\u00adbanc\u0131 beyaz \u00fcz\u00fcm \u00e7e\u015fitlerdendir. Taneler orta irilikte yuvarlak, alt\u0131n sar\u0131s\u0131, yumu\u015fak etli ve suludur. \u015earab\u0131nda karakteristik incir aromas\u0131 vard\u0131r.<\/p>\n\n\n\n<p><strong>Riesling: <\/strong>Almanya\u2019n\u0131n Rheingau b\u00f6lgesi k\u00f6\u00adkenli, d\u00fcnyaca tan\u0131nm\u0131\u015f beyaz \u015farapl\u0131k \u00fcz\u00fcm \u00e7e\u015fididir. Beyaz \u00e7e\u015fitlerin krali\u00e7esi olarak da bilinir. K\u00fc\u00e7\u00fck,ye\u015fil-sar\u0131 renkte, g\u00fcne\u015fe bakan k\u0131s\u0131mlar\u0131nda hafif siyah\u0131ms\u0131 \u00e7iller i\u00e7eren, ren\u00adgi sar\u0131-kahverengine d\u00f6nen tanelere sahiptir. Riesling \u015farab\u0131 meyvemsi, taze, canl\u0131, diri, ve zariftir. M\u00fckemmel i\u00e7imli, kendine \u00f6zg\u00fc bir bu\u00adkeye sahiptir. \u00d6zellikle \u201cEise Wein\u201d (Buz \u015ea\u00adrab\u0131) d\u00fcnyan\u0131n en \u00f6zel \u015farap \u00f6rneklerindendir.<\/p>\n\n\n\n<p>Riesling, \u00fcz\u00fcmlerin yeti\u015fti\u011fi yerden ve \u00fcretildi\u011fi stilden (sek, orta, tatl\u0131) ba\u011f\u0131ms\u0131z olan, belirgin bir meyve karakterine sahiptir. Ancak, de\u011fi\u015fik toprak t\u00fcrleri ve olgunla\u015fma d\u00fczeyleri bu t\u00fcr\u00fcn farkl\u0131 y\u00f6nlerini \u00f6n plana \u00e7\u0131kar\u0131r. Riesling aromal\u0131 bir beyaz \u00fcz\u00fcm t\u00fcr\u00fcd\u00fcr. Sauvignon Blanc\u2019da g\u00f6r\u00fclen bitkisel \u00f6zelliklerin aksine meyveli ve \u00e7i\u00e7eklidir. So\u011fuk iklimlerde, e\u011fer \u00fcz\u00fcm olgunla\u015ft\u0131\u011f\u0131nda (a\u015f\u0131r\u0131 olgunla\u015fmadan) hasat edildiyse, \u015faraplar ye\u015fil meyve aromalar\u0131na (ye\u015fil elma, \u00fcz\u00fcm), \u00e7i\u00e7eksi tatlara ve bazen narenciye (limon, misket limonu) aromalar\u0131na sahiptir. Il\u0131man b\u00f6lgelerde, narenciye ,\u00e7ekirdekli meyve aromalar\u0131 (\u015feftali, kay\u0131s\u0131) belirgin hale gelirve baz\u0131 \u015faraplar yo\u011fun misket limonu veya \u015feftali kokusu i\u00e7erebilir. Bu \u00fcz\u00fcm t\u00fcr\u00fcnde \u015feker yava\u015f yava\u015f olu\u015ftu\u011fu ve asidite d\u00fczeyini korudu\u011fu i\u00e7in, Riesling ge\u00e7 hasat yap\u0131lan, kuru ve g\u00fcne\u015fli sonbahar ko\u015fullar\u0131 g\u00f6r\u00fclen b\u00f6lgelere uygundur. \u00c7ekirdekli ve tropik meyve aromalar\u0131 ortaya \u00e7\u0131kabilir (\u015feftali, kay\u0131s\u0131, ananas, mango). Bu ge\u00e7 hasat stilleri sek, orta veya tatl\u0131 olabilir. Riesling, \u015fekeri ve asiditeyi yo\u011funla\u015ft\u0131rarak bu \u00fcz\u00fcm t\u00fcr\u00fcn\u00fc lezzetli tatl\u0131 \u015faraplar i\u00e7in ideal k\u0131lan asil k\u00fcfe olduk\u00e7a duyarl\u0131d\u0131r.<\/p>\n\n\n\n<p><strong>Gew\u00fcrztraminer: <\/strong>\u00c7i\u00e7eksi, ince, zarif aroma\u00adlar\u0131n yo\u011fun olarak alg\u0131land\u0131\u011f\u0131, aromatik \u015farap\u00adl\u0131k \u00fcz\u00fcm \u00e7e\u015fididir. Do\u011fu Avrupa\u2019da Traminer ismiyle de bilinir. Do\u011fal tatl\u0131 \u015faraplar\u0131 veya ge\u00e7 hasat \u00fcr\u00fcn\u00fc tatl\u0131 \u015faraplar\u0131 zarif ve komp\u00adleks aromalar\u0131 ile dikkat \u00e7eker. So\u011fuk iklim\u00adleri seven, koyu sar\u0131 renkte, baharat, \u00e7i\u00e7ek ve meyve aromalar\u0131nca zengin, alkol ve asit d\u00fc\u00adzeyi y\u00fcksek \u015faraplar verir. S\u0131cak iklimde ye\u00adti\u015fti\u011finde ise damakta daha ya\u011fl\u0131, k\u0131vaml\u0131 yap\u0131 b\u0131rakan, ancak aromas\u0131 zay\u0131f \u015faraplar verir.<\/p>\n\n\n\n<p><strong>Grenache<\/strong>: Siyah \u00fcz\u00fcm t\u00fcr\u00fcd\u00fcr. Bu siyah \u00fcz\u00fcm t\u00fcr\u00fc \u0130spanya\u2019da Garnacha olarak bilinir, ancak di\u011fer b\u00f6lgelerin \u00e7o\u011funda, \u015farap etiketinde Grenache olarak yer al\u0131r. Grenache \u00fcz\u00fcmleri y\u00fcksek \u015feker ve d\u00fc\u015f\u00fck asidite d\u00fczeyine sahip, ince kabuklu, iri taneli \u00fcz\u00fcmlerdir. Ortaya \u00e7\u0131kan \u015faraplar genelde koyu renkli de\u011fildir, ancak olduk\u00e7a dolgun g\u00f6vdelidir. \u00c7o\u011funlukla k\u0131rm\u0131z\u0131 meyve (\u00e7ilek, ahududu) ve baharat (beyaz biber, meyan k\u00f6k\u00fc, karanfil) aromalar\u0131 ta\u015f\u0131r. Olgunla\u015ft\u0131k\u00e7a baharat aromalar\u0131, karamela ve derimsi aromalara d\u00f6n\u00fc\u015f\u00fcr. Grenache olgunla\u015fmak i\u00e7in s\u0131cak iklimlere ihtiya\u00e7 duyar. \u0130nce kabuklu olmas\u0131 nedeniyle, Grenache \u00fcz\u00fcmlerinden kolayl\u0131kla roze \u015faraplar yap\u0131l\u0131r. Bunlar k\u0131rm\u0131z\u0131 meyve aromalar\u0131 (\u00e7ilek) i\u00e7eren, dolgun g\u00f6vdeli ve sek \u015faraplar olmaya meyillidir. Baz\u0131lar\u0131 orta derece tatl\u0131l\u0131\u011fa sahip, hafif g\u00f6vdeli ve meyveli \u015faraplard\u0131r. Grenache, g\u00fcney Rh\u00f4ne, g\u00fcney Fransa ve \u0130spanya\u2019da roze \u015faraplar i\u00e7in yayg\u0131n \u015fekilde kullan\u0131l\u0131r. Genelde en iyi, gen\u00e7 ve tazeyken t\u00fcketilir.<\/p>\n\n\n\n<p><strong>Chenin Blanc: <\/strong>Fransa\u2019n\u0131n Loire b\u00f6lgesi\u00adnin yeti\u015fir. Genel yap\u0131 olarak y\u0131lland\u0131rmaya uygundurlar. Gen\u00e7 olan \u00f6rneklerinde asitlik y\u00fcksek, aromatik yap\u0131 ise genellikle zay\u0131ft\u0131r. \u015earap y\u0131lland\u0131k\u00e7a kendini a\u00e7ar. Kurutulmu\u015f \u00e7i\u00e7ek, kuru meyve, bal ve baharattan olu\u015fan kompleks bir aroma olu\u015fur.<\/p>\n\n\n\n<p><strong>Viognier: <\/strong>K\u00f6keni Fransa Rhone vadisidir. T\u00fcrkiye\u2019de Trakya ve Ege b\u00f6lgesinde de ye\u00adti\u015fir. \u015eeftali ve kay\u0131s\u0131 aromalar\u0131n\u0131n bask\u0131n ol\u00addu\u011fu tada sahiptir. Kuvvetli olan k\u0131rm\u0131z\u0131 \u015fa\u00adraplarda, tad\u0131 yumu\u015fatmak i\u00e7in kullan\u0131labilir.<\/p>\n\n\n\n<p><strong>Marsanne: <\/strong>K\u00f6keni Fransa Rhone vadisidir. T\u00fcrkiye\u2019de Gelibolu\u2019da yeti\u015fir. Genellikle tek ba\u015f\u0131na \u00fcretilmez. Di\u011fer sepajlarla tamamla\u00adn\u0131r. \u015earaba g\u00fc\u00e7 ve ahenklik kazand\u0131r\u0131r. Badem aromas\u0131 \u00f6n planda olup, yasemin ve bal mumu aromas\u0131na da sahiptir.<\/p>\n\n\n\n<p><strong>Rolle-Vermentino: <\/strong>Korsika \u015faraplar\u0131 tama\u00admen bu \u00fcz\u00fcm \u00e7e\u015fidinden \u00fcretilir. \u00c7ok ferah ve aromatik bir yap\u0131ya sahiptir. Armut ve \u00f6zellik\u00adle rezenede bulunan anosonumsu notalar ve\u00adrir. Bitiminde, e\u011fer \u00e7ok a\u011f\u0131r de\u011filse enfes ola\u00adbilen ince bir kekremsilik ortaya \u00e7\u0131kmaktad\u0131r.<\/p>\n\n\n\n<p><strong>Emir: <\/strong>Kapadokya k\u00f6kenli beyaz \u015farapl\u0131k \u00fcz\u00fcm \u00e7e\u015fidi olan Emir, T\u00fcrkiye\u2019de Nev\u015fehir, Kayseri, K\u0131r\u015fehir, Ni\u011fde \u00e7evresinde yeti\u015ftiril\u00admektedir. T\u00fcrkiye\u2019nin en kaliteli beyaz \u015farap\u00adl\u0131k \u00fcz\u00fcm \u00e7e\u015fitlerinden biri olarak dikkat \u00e7eker. Sek \u015farap \u00fcretimine \u00e7ok elveri\u015flidir. Genel olarak y\u0131lland\u0131rmaya uygun \u015farap vermemek\u00adtedir. Genellikle ye\u015fil elma a\u011f\u0131rl\u0131kl\u0131 bir meyve aromas\u0131 olan ve mineral tonlar ta\u015f\u0131yan Emir, k\u00f6p\u00fckl\u00fc \u015farap yap\u0131m\u0131nda da kullan\u0131lmaktad\u0131r.<\/p>\n\n\n\n<p><strong>Narince: <\/strong>Tokat y\u00f6resine \u00f6zg\u00fc \u015farapl\u0131k beyaz \u00fcz\u00fcm \u00e7e\u015fididir. \u0130nce kabukludur. T\u00fcrkiye\u2019nin \u00fcst\u00fcn nitelikli \u015farapl\u0131k beyaz \u00fcz\u00fcm \u00e7e\u015fitlerin\u00adden olup dolgun yap\u0131da, ekstrakt bak\u0131mdan zengin \u015faraplar verir. Y\u0131lland\u0131rmaya di\u011fer ye\u00adrel \u00e7e\u015fitlere g\u00f6re daha uygundur. Tek \u00e7e\u015fit \u015fa\u00adrap \u00fcretiminde ba\u015far\u0131l\u0131 sonu\u00e7lar elde edildi\u011fi gibi kupajlarda da son derece ba\u015far\u0131l\u0131d\u0131r. Ayn\u0131 zamanda d\u00f6misek \u015faraplar\u0131 da ilgi \u00e7ekicidir.<\/p>\n\n\n\n<p><strong>Bornova Misketi: <\/strong>T\u00fcrkiye\u2019nin \u00f6nemli aroma\u00adtik beyaz \u015farapl\u0131k \u00e7e\u015fididir. Sek, d\u00f6misek ve tatl\u0131 \u015farap \u00fcretiminde kullan\u0131l\u0131r. Ege b\u00f6lgesin\u00adde yo\u011fun olarak \u0130zmir civar\u0131nda yeti\u015ftirilmek\u00adtedir. Bornova misketi \u00f6zellikleri bak\u0131m\u0131ndan daha \u00e7ok Fransa\u2019n\u0131n \u201cMuscat Blanc de Fron\u00adtignan\u201d \u00e7e\u015fidiyle benzerlik g\u00f6stermektedir.<\/p>\n\n\n\n<p><strong>Sultaniye: <\/strong>Ege B\u00f6lgesinde geni\u015f ba\u011f alanla\u00adr\u0131nda yeti\u015ftirilen Sultaniye, \u00fclkemizde \u00f6nce\u00adlikle kurutmal\u0131k ve sofral\u0131k beyaz \u00fcz\u00fcm \u00e7e\u015fidi olarak de\u011fer kazanm\u0131\u015ft\u0131r. \u00c7ekirdeksizdir. Son y\u0131llarda Sultaniye \u00fcz\u00fcm \u00e7e\u015fidi, meyve ve \u00e7i\u00ad\u00e7ek aromalar\u0131nca zengin yap\u0131s\u0131yla \u015farap \u00fcre\u00adtiminde giderek \u00f6nem kazanmaya ba\u015flam\u0131\u015ft\u0131r. Meyve aromalar\u0131nca zengin, damakta tatl\u0131 ifa\u00adde b\u0131rakan, zarif ve kolay i\u00e7imli sek \u015faraplar vermesi \u015farap \u00fcreticilerince tercih edilmesinin ana nedeni olmu\u015ftur. Asitli\u011finin d\u00fc\u015f\u00fck olu\u015fu \u00fcz\u00fcm\u00fcn \u015farap \u00fcretimi bak\u0131m\u0131ndan olumsuz y\u00f6n\u00fcn\u00fc olu\u015fturmaktad\u0131r. Bu nedenle y\u00fcksek asitli \u015faraplarla harmanlanarak asitli\u011fi denge\u00adlenebilmektedir.<\/p>\n\n\n\n<p><strong>Cabernet Sauvignon: <\/strong>Fransa ve d\u00fcnya \u015fa\u00adrap\u00e7\u0131l\u0131\u011f\u0131n\u0131n en \u00f6nde gelen k\u0131rm\u0131z\u0131 \u00fcz\u00fcm \u00e7e\u00ad\u015fitlerinden biri olan Cabernet Sauvignon, Bordeaux \u015farap b\u00f6lgesinde \u00fcretilen k\u0131rm\u0131z\u0131 \u015faraplar\u0131n bile\u015fimine en y\u00fcksek oranda giren \u00e7e\u015fittir. D\u00fcnyan\u0131n farkl\u0131 b\u00f6lgelerinde de \u00fcreti\u00adlir. \u00c7o\u011funlukla tek \u00e7e\u015fit \u015farap \u00fcretiminde kul\u00adlan\u0131l\u0131r. Ancak, Kaliforniya\u2018da Merlot, Avust\u00adralya\u2019da ise Shiraz \u00e7e\u015fidi ile olan harmanlar\u0131 b\u00fcy\u00fck be\u011feni kazanm\u0131\u015ft\u0131r. \u0130talya\u2019n\u0131n d\u00fcnyaca \u00fcnl\u00fc Super Toscana \u015faraplar\u0131n bile\u015fiminde bulunmaktad\u0131r. Ayr\u0131ca Chianti harman\u0131na da \u00e7ok d\u00fc\u015f\u00fck miktarda girmektedir. Salk\u0131mlar\u0131 k\u00fc\u00e7\u00fck, siyah-mor renkte, k\u00fc\u00e7\u00fck, kal\u0131n kabuk\u00adlu tanelere sahip bir \u00e7e\u015fittir. \u015earaplar\u0131 gen\u00e7ken koyu yakut renginde, \u00f6n burunda frenk\u00fcz\u00fc\u00adm\u00fc, siyah kiraz ve b\u00f6\u011f\u00fcrtlen yan\u0131nda toprak\u00ads\u0131 aromalar\u0131nda alg\u0131land\u0131\u011f\u0131, damakta g\u00fc\u00e7l\u00fc g\u00f6vdesiyle dikkat \u00e7eker. \u015earap me\u015fe f\u0131\u00e7\u0131da olgunla\u015ft\u0131k\u00e7a geli\u015fir ve vanilya, sedir, k\u0131zar\u00adm\u0131\u015f ekmek, ye\u015filbiber ve bazen farkl\u0131 baharat aromalar\u0131n\u0131n birlikte alg\u0131land\u0131\u011f\u0131 karma\u015f\u0131k ve zengin bir \u015farap verir. Cabernet Sauvignon, koyu renkli, y\u00fcksek tanenli ve asitli, ve g\u00fc\u00e7l\u00fc aromalara sahip \u015faraplar yapan bir siyah \u00fcz\u00fcm t\u00fcr\u00fcd\u00fcr. Tipik olarak siyah meyve (siyah frenk \u00fcz\u00fcm\u00fc(cassis), siyah kiraz) ve bitkisel (dolmal\u0131k biber, nane, sedir) aromalar i\u00e7erir. Tanenleri yumu\u015fatmak ve me\u015fe aromalar\u0131 (t\u00fcts\u00fc, vanilya, kahve) kazand\u0131rmak i\u00e7in genellikle kaliteli \u015faraplar me\u015fede olgunla\u015ft\u0131r\u0131l\u0131r. Cabernet Sauvignon \u0131l\u0131man veya s\u0131cak iklim sever; so\u011fuk iklimlerde veya so\u011fuk y\u0131llarda olgunla\u015famaz. Olgunla\u015fmam\u0131\u015f Cabernet Sauvignon \u00fcz\u00fcmlerinden yap\u0131lan \u015faraplar ho\u015f olmayan bitkisel aromalar nedeniyle keskin ve buruk olabilir. S\u0131cak iklimlerde yap\u0131lan \u015faraplar daha yumu\u015fak tanenlere, daha fazla siyah kiraz aromalar\u0131na ve daha az bitkisel karaktere sahip, daha dolgun g\u00f6vdeli \u015faraplard\u0131r. Yo\u011fun meyve aromalar\u0131 ,y\u00fcksek tanen ve asidite seviyesi nedeniyle, Cabernet Sauvignon g\u00fczel olgunla\u015fan \u015faraplar yapmaya uygun bir t\u00fcrd\u00fcr. Daha kolay i\u00e7imli bir \u015farap elde etmek i\u00e7in \u00e7o\u011funlukla Cabernet Sauvignon\u2019a Merlot eklenir, \u00e7\u00fcnk\u00fc Merlot sert olan \u015faraba yumu\u015fakl\u0131k ve g\u00f6vde kazand\u0131r\u0131r. Cabernet Sauvignon da genelde Merlot\u2019ya tanen, asidite ve meyve aromalar\u0131 eklemek i\u00e7in kullan\u0131l\u0131r. Bu kupaj i\u00e7in klasik b\u00f6lge Bordeaux\u2019dur, ancak etiketlerinde belirtilmese de az say\u0131da Yeni D\u00fcnya \u015farab\u0131nda da bu kupaj\u0131 g\u00f6rmek m\u00fcmk\u00fcnd\u00fcr.<\/p>\n\n\n\n<p><strong>Merlot: <\/strong>Bordeaux \u015farap b\u00f6lgesinin d\u00fcnya \u00e7e\u015fidi haline gelen \u00fcz\u00fcm\u00fcd\u00fcr. Bordeaux\u2019nun Saint-\u00c9milion ve Pomerol alt b\u00f6lgelerinde \u00fcretilen k\u0131rm\u0131z\u0131 \u015faraplar\u0131n bile\u015fimine giren temel \u00fcz\u00fcm \u00e7e\u015fididir. B\u00f6lgenin di\u011fer \u00f6nde ge\u00adlen \u00fcz\u00fcm\u00fc olan Cabernet Sauvignon\u2019a oranla daha ince kabuklu, dara iri tanelere sahiptir. Merlot \u00e7e\u015fidinden yap\u0131lan \u015faraplar Cabernet Sauvignon\u2019a g\u00f6re daha y\u00fcksek alkol derece\u00adsine \u00e7\u0131kar. Aromas\u0131 zengin, tanen oran\u0131 ise d\u00fc\u015f\u00fckt\u00fcr. Y\u0131lland\u0131k\u00e7a geli\u015fir, zarafeti artar; \u00e7ikolata, olgun k\u0131rm\u0131z\u0131 meyveler, toprak, mantar ve bahar \u00e7i\u00e7ekleri ile bezenmi\u015f bitki\u00adsel aromalardan olu\u015fan m\u00fckemmel bir bukeye ula\u015f\u0131r. Fransa d\u0131\u015f\u0131nda Kaliforniya, Arjantin, \u015eili ve G\u00fcney Amerika \u00fclkeleri, Yeni Zelan\u00adda ve Avustralya\u2019da \u00fcst\u00fcn nitelikli \u015faraplar\u0131n bile\u015fimine girer. Merlot siyah bir \u00fcz\u00fcm \u00e7e\u015fididir. Cabernet Sauvignon\u2019dan daha hafif aromalara ,daha az tanen ve asiditeye sahip \u015faraplar yapar, ancak genelde daha fazla g\u00f6vdeye ve alkol d\u00fczeyine sahiptir. \u00dcz\u00fcmlerin olgunlu\u011funa ba\u011fl\u0131 olarak ortaya \u00e7\u0131kan aromalar iki farkl\u0131 grup olu\u015fturur. Yayg\u0131n olan uluslararas\u0131 stilde, s\u0131cak iklimlerde yeti\u015fen \u00fcz\u00fcmlerden veya \u0131l\u0131man iklimlerde yeti\u015fen iyi olgunla\u015fm\u0131\u015f \u00fcz\u00fcmlerden yap\u0131lan \u015faraplar siyah meyve (b\u00f6\u011f\u00fcrtlen, siyah erik, siyah kiraz) \u00f6zellikleri g\u00f6sterir, dolgun g\u00f6vdeli, orta veya d\u00fc\u015f\u00fck asitli, y\u00fcksek alkoll\u00fc ve orta d\u00fczey yumu\u015fak tanenlidir. iyiolgunla\u015fm\u0131\u015f baz\u0131 \u00f6rneklerde meyveli kek ve \u00e7ikolata aromalar\u0131 g\u00f6r\u00fclebilir. Il\u0131man veya daha so\u011fuk iklimlerde g\u00f6r\u00fclen, daha nadir bir ba\u015fka stilde ise k\u0131rm\u0131z\u0131 meyve (\u00e7ilek, k\u0131rm\u0131z\u0131 b\u00f6\u011f\u00fcrtlen, erik) aromalar\u0131, baz\u0131 bitkisel \u00f6zellikler (sedir)iledaha fazla tanen ve asidite g\u00f6r\u00fclebilir. Cabernet Sauvignon gibi, en iyi Merlot \u015faraplar\u0131 da genelde me\u015fede olgunla\u015ft\u0131r\u0131larak baharat ve me\u015fe aromalar\u0131 (vanilya, kahve) geli\u015ftirir. Cabernet Sauvignon genelde Merlot\u2019ya tanen, asidite ve meyve aromalar\u0131 eklemek i\u00e7in kullan\u0131l\u0131r. Bu kupaj i\u00e7in klasik b\u00f6lge Bordeaux\u2019dur, ancak etiketlerinde belirtilmese dahi az say\u0131da Yeni D\u00fcnya \u015farab\u0131nda da bu kupaj\u0131 g\u00f6rmek m\u00fcmk\u00fcnd\u00fcr.<\/p>\n\n\n\n<p><strong>Narince: <\/strong>Tokat y\u00f6resine \u00f6zg\u00fc \u015farapl\u0131k beyaz \u00fcz\u00fcm \u00e7e\u015fididir. \u0130nce kabukludur. T\u00fcrkiye\u2019nin \u00fcst\u00fcn nitelikli \u015farapl\u0131k beyaz \u00fcz\u00fcm \u00e7e\u015fitlerin\u00adden olup dolgun yap\u0131da, ekstrakt bak\u0131mdan zengin \u015faraplar verir. Y\u0131lland\u0131rmaya di\u011fer ye\u00adrel \u00e7e\u015fitlere g\u00f6re daha uygundur. Tek \u00e7e\u015fit \u015fa\u00adrap \u00fcretiminde ba\u015far\u0131l\u0131 sonu\u00e7lar elde edildi\u011fi gibi kupajlarda da son derece ba\u015far\u0131l\u0131d\u0131r. Ayn\u0131 zamanda d\u00f6misek \u015faraplar\u0131 da ilgi \u00e7ekicidir.<\/p>\n\n\n\n<p><strong>Bornova Misketi: <\/strong>T\u00fcrkiye\u2019nin \u00f6nemli aroma\u00adtik beyaz \u015farapl\u0131k \u00e7e\u015fididir. Sek, d\u00f6misek ve tatl\u0131 \u015farap \u00fcretiminde kullan\u0131l\u0131r. Ege b\u00f6lgesin\u00adde yo\u011fun olarak \u0130zmir civar\u0131nda yeti\u015ftirilmek\u00adtedir. Bornova misketi \u00f6zellikleri bak\u0131m\u0131ndan daha \u00e7ok Fransa\u2019n\u0131n \u201cMuscat Blanc de Fron\u00adtignan\u201d \u00e7e\u015fidiyle benzerlik g\u00f6stermektedir.<\/p>\n\n\n\n<p><strong>Sultaniye: <\/strong>Ege B\u00f6lgesinde geni\u015f ba\u011f alanla\u00adr\u0131nda yeti\u015ftirilen Sultaniye, \u00fclkemizde \u00f6nce\u00adlikle kurutmal\u0131k ve sofral\u0131k beyaz \u00fcz\u00fcm \u00e7e\u015fidi olarak de\u011fer kazanm\u0131\u015ft\u0131r. \u00c7ekirdeksizdir. Son y\u0131llarda Sultaniye \u00fcz\u00fcm \u00e7e\u015fidi, meyve ve \u00e7i\u00ad\u00e7ek aromalar\u0131nca zengin yap\u0131s\u0131yla \u015farap \u00fcre\u00adtiminde giderek \u00f6nem kazanmaya ba\u015flam\u0131\u015ft\u0131r. Meyve aromalar\u0131nca zengin, damakta tatl\u0131 ifa\u00adde b\u0131rakan, zarif ve kolay i\u00e7imli sek \u015faraplar vermesi \u015farap \u00fcreticilerince tercih edilmesinin ana nedeni olmu\u015ftur. Asitli\u011finin d\u00fc\u015f\u00fck olu\u015fu \u00fcz\u00fcm\u00fcn \u015farap \u00fcretimi bak\u0131m\u0131ndan olumsuz y\u00f6n\u00fcn\u00fc olu\u015fturmaktad\u0131r. Bu nedenle y\u00fcksek asitli \u015faraplarla harmanlanarak asitli\u011fi denge\u00adlenebilmektedir.<\/p>\n\n\n\n<p><strong>Shiraz: <\/strong>Fransa\u2019n\u0131n g\u00fcneyinde Rh\u00f4ne Neh\u00adri\u2019nin kuzeyinde \u00fcretimi yap\u0131lan \u00e7e\u015fittir. Shi\u00adraz\u2019dan alkol asit ve tanen bak\u0131m\u0131ndan zengin ve kaliteli \u015faraplar \u00fcretilir. Olgunla\u015ft\u0131k\u00e7a ge\u00adli\u015fir, baharat, t\u00fcts\u00fc aramalar\u0131n\u0131n yan\u0131nda tatl\u0131, frenk\u00fcz\u00fcm\u00fc, k\u0131rm\u0131z\u0131 meyve aromalar\u0131yla bir\u00adlikte kompleks olarak alg\u0131land\u0131\u011f\u0131, nefis bukeye sahip \u015faraplar verir. Yeni D\u00fcnya \u015farap\u00e7\u0131l\u0131\u011f\u0131n\u0131n da tercih etti\u011fi \u00fcz\u00fcmler aras\u0131nda yerini alm\u0131\u015ft\u0131r.<\/p>\n\n\n\n<p><strong>\u00d6k\u00fczg\u00f6z\u00fc: <\/strong>\u0130ri taneli, koyu renkli ve etli bir \u00fcz\u00fcm olan \u00f6k\u00fczg\u00f6z\u00fc, yo\u011fun olarak Elaz\u0131\u011f ve Malatya b\u00f6lgelerinde yeti\u015ftirilir. Eyl\u00fcl sonu, ekim ortalar\u0131na kadar olgunla\u015fan, tanen miktar\u0131 y\u00fcksek olmayan, orta g\u00f6vdeli, y\u00fcksek asitli, dengeli \u015faraplar verir. T\u00fcrk \u015farap\u00e7\u0131l\u0131\u011f\u0131nda bir klasik olan Bo\u011fazkere-\u00d6k\u00fczg\u00f6z\u00fc kupaj\u0131nda kullan\u0131ld\u0131\u011f\u0131 gibi, tek ba\u015f\u0131na da \u015farap \u00fcretimine uygundur. \u00c7ok g\u00f6vdeli olmayan bu \u015faraplar, olgun kiraz, vi\u015fne, karadut ve pekmez aromalar\u0131na sahiptir.<\/p>\n\n\n\n<p><strong>Bo\u011fazkere<\/strong>:&nbsp; T\u00fcrkiye\u2019nin asil \u00fcz\u00fcmleri i\u00e7erisinde, en g\u00fc\u00e7l\u00fc ve karakterli olanlar\u0131ndan biridir. F\u0131rat ve Dicle \u0131rmaklar\u0131 aras\u0131ndaki b\u00f6lgede ya\u015fam\u0131n\u0131 s\u00fcrd\u00fcren, k\u00fc\u00e7\u00fck taneli, koyu renkli, kal\u0131n kabuklu bir \u00fcz\u00fcm t\u00fcrd\u00fcr. Buruk bir tad\u0131 olan bu siyah \u00fcz\u00fcm\u00fcn k\u00f6keni Diyarbak\u0131r ve civar\u0131d\u0131r. Bu b\u00f6lgenin kurak iklimine olduk\u00e7a uyum g\u00f6sterir; \u00e7ak\u0131ll\u0131, bazen kalkerli ve killi, k\u0131rm\u0131z\u0131 topraklarda yeti\u015fir. Bo\u011fazkere\u2019den elde edilen \u015faraplar y\u00fcksek miktarda tanen i\u00e7eren, olduk\u00e7a g\u00f6vdeli ve y\u0131lland\u0131rmaya uygun \u015faraplard\u0131r. Kiraz, vi\u015fne, karadut gibi meyve aromalar\u0131yla birlikte baharat tonlar\u0131 da s\u0131k\u00e7a g\u00f6r\u00fcl\u00fcr. G\u00fc\u00e7l\u00fc ve buruk bir tad\u0131 oldu\u011fu i\u00e7in, genel olarak \u00f6k\u00fczg\u00f6z\u00fc ile birlikte kupajlarda kullan\u0131l\u0131r.<\/p>\n\n\n\n<p><strong>Chianti:<\/strong> Toscana b\u00f6lgesinde bir klasik olarak \u00f6n plana \u00e7\u0131kar, Orta \u0130talya\u2019n\u0131n en \u00f6nemli k\u0131rm\u0131z\u0131 \u015farab\u0131d\u0131r. Bu \u015faraplar ba\u015fta Sangiovese olmak \u00fczere \u00e7ok \u00e7e\u015fitli \u00fcz\u00fcmlerin kupaj\u0131ndan \u00fcretilir. Orta g\u00f6vdeli, y\u00fcksek tanenli ve y\u00fcksek asitli, k\u0131rm\u0131z\u0131 meyve aromalar\u0131na (vi\u015fne, siyah erik) ve \u00e7o\u011funlukla da topraks\u0131 aromalara sahiptir.<\/p>\n\n\n\n<p><strong>Prosecco:<\/strong> Kuzeydo\u011fu \u0130talya\u2019da \u00fcretilen bir k\u00f6p\u00fcren \u015farapt\u0131r. Genelde tank y\u00f6ntemiyle yap\u0131lsa dahi, \u015fi\u015fede fermente edilmi\u015f \u00f6rnekleri de yer almaktad\u0131r. Prosecco \u00fcz\u00fcm\u00fcnden \u00fcretilen \u015faraplar orta g\u00f6vdeli, sek veya hafif tatl\u0131, kay\u0131s\u0131, \u015feftali aromalar\u0131na sahip \u015faraplard\u0131r. Baz\u0131lar\u0131 tamamen k\u00f6p\u00fcren (spumante), di\u011ferleri hafif k\u00f6p\u00fcren (frizzante) \u015faraplard\u0131r.<\/p>\n\n\n\n<p><strong>Passito<\/strong>: \u0130talya\u2019ya \u00f6zg\u00fc, orjinali Veneto olan, kurutulmu\u015f \u00fcz\u00fcmlerden yap\u0131lan tatl\u0131 \u015farap olup genellikle alkol derecesi y\u00fcksektir. Kurutulduktan sonra, sadece sa\u011fl\u0131kl\u0131 olan salk\u0131mlar kullan\u0131larak, yeterli asiditesi olacak \u015fekilde erken toplanan \u00fcz\u00fcmler, g\u00fcne\u015f alt\u0131nda veya \u201cFruttaio\u201d ad\u0131 verilen, hava ak\u0131m\u0131 sa\u011flanan odalarda kurutulmaya b\u0131rak\u0131l\u0131r. \u015earab\u0131n stiline ve o d\u00f6nemin iklim ko\u015fullar\u0131na g\u00f6re \u00fcz\u00fcmleri kurutma s\u00fcresi birka\u00e7 haftadan 6 aya kadar s\u00fcrebilir. Passito stilinde \u00fcretilen \u015faraplara \u00f6rnek verecek olursak:<\/p>\n\n\n\n<ul><li>Amarone della Valpolicella DOCG<\/li><li>Recioto di Soave DOCG<\/li><li>Vin Santo DOC<\/li><li>Passito di Pantelleria DOC<\/li><\/ul>\n\n\n\n<p>\u200b<\/p>\n\n\n\n<p><strong>Rioja<\/strong>:&nbsp; \u00dcst kalite bir \u0130spanyol \u015farab\u0131 i\u00e7in en \u00f6nemli b\u00f6lge Rioja DOCa\u2019 d\u0131r. Bu b\u00f6lgedeki ba\u015fl\u0131ca \u00fcz\u00fcm t\u00fcr\u00fc ise Tempranillo\u2019 dur. Bu \u00fcz\u00fcm t\u00fcr\u00fcnden dolgun veya orta g\u00f6vdeli, orta asitli ve orta tanenli, k\u0131rm\u0131z\u0131 meyve aromalar\u0131 (\u00e7ilek vb..) i\u00e7eren k\u0131rm\u0131z\u0131 \u015faraplar \u00fcretilir. Geleneksel stildeki Rioja\u2019lar me\u015fede olgunla\u015ft\u0131r\u0131lmalar\u0131ndan \u00f6t\u00fcr\u00fc farkl\u0131 bir karaktere sahiptir. B\u00f6ylece tanenleri yumu\u015far ve \u015faraba hindistan cevizi, vanilya aromalar\u0131 kazand\u0131r\u0131lm\u0131\u015f olur.<\/p>\n\n\n\n<p><strong>Cava<\/strong>: Geleneksel y\u00f6ntemle \u00fcretilen k\u00f6p\u00fcren \u015faraplar i\u00e7in kullan\u0131lan \u0130spanyolca bir terimdir. Ana \u00fcz\u00fcm t\u00fcrleri yerel \u0130spanyol \u00fcz\u00fcmleri olan, hafif meyveli aromalara, hafif bir otolitik karaktere sahip, orta asitli (\u015fampanyadan daha az) \u015faraplard\u0131r. Baz\u0131 malikanelerde kupajda Chardonnay de kullan\u0131l\u0131r, b\u00f6ylece \u015faraplar daha da zengin aromalar\u0131 ile \u00f6n plana \u00e7\u0131kar. Cava \u015faraplar\u0131n \u00e7o\u011fu piyasaya \u00e7\u0131kar \u00e7\u0131kmaz t\u00fcketilmelidir.<\/p>\n\n\n\n<p><strong>Fortifiye \u015earaplar<\/strong>: Uzun s\u00fcren deniz seyahatleri s\u0131ras\u0131nda gemideki \u015faraplar\u0131n aromalar\u0131n\u0131n a\u015f\u0131r\u0131 \u0131s\u0131 ve hareketten etkilenmi\u015f oldu\u011funu fark eden Porto ve Madeira Adas\u0131\u2019n\u0131n \u015farap \u00fcreticileri, \u015faraplar\u0131n daha fazla de\u011fi\u015fime u\u011framamas\u0131 i\u00e7in \u00fcz\u00fcm alkol\u00fc ekleyerek \u015faraplara m\u00fcdahale etmi\u015fler. Fermantasyon s\u00fcrecinin yar\u0131da kesilmesi ve d\u0131\u015far\u0131dan alkol eklenmesi sonucu tatl\u0131 ve y\u00fcksek alkoll\u00fc Madeira \u015faraplar\u0131 ortaya \u00e7\u0131km\u0131\u015f. Is\u0131t\u0131lm\u0131\u015f f\u0131\u00e7\u0131larda ve g\u00fcne\u015f alt\u0131nda en az \u00fc\u00e7 ay bekletilerek yap\u0131lan bu \u015farap, zamanla t\u00fcketiciler taraf\u0131ndan bu haliyle tercih edilmeye ba\u015flanm\u0131\u015f ve \u201cvinho da roda\u201d (yolculuktan d\u00f6nen \u015farap) olarak etiketlenerek pop\u00fcler olmu\u015f. Madeira, Porto, Marsala, Mistelle, Moscatel de Setubal, Vermouth ve Sherry bilinen \u00f6rneklerdir.<\/p>\n\n\n\n<p><strong>Beujolais Nouveau:<\/strong> Fransa\u2019da o y\u0131l\u0131n hasat\u0131ndan elde edilen ve sunulan gen\u00e7 \u015faraplard\u0131r. Her y\u0131l Kas\u0131m ay\u0131n\u0131n \u00fc\u00e7\u00fcnc\u00fc per\u015fembesi, Beaujolais\u2019nin yeni mahsul\u00fc-Beaujolais Nouveu- t\u00fcm d\u00fcnyaya b\u00fcy\u00fck bir co\u015fku ile da\u011f\u0131t\u0131l\u0131r. Bu gen\u00e7 \u015farap, kolay i\u00e7imli, neredeyse tanen i\u00e7ermeyen fakat olduk\u00e7a meyveli bir \u015farapt\u0131r. D\u00fcnyan\u0131n d\u00f6rt bir yan\u0131nda Beajolais Nouveau festivalleri ve Frans\u0131z restoranlar\u0131nda \u00f6zel geceler d\u00fczenlenmektedir .<\/p>\n\n\n\n<p><strong>Sauternes AC<\/strong>: Bordeaux\u2019daki Graves AC b\u00f6lgesinin g\u00fcneyinde yer alan bir b\u00f6lgedir. Ana \u00fcz\u00fcm t\u00fcr\u00fc Semilion olsa dahi, \u015faraba asidite ve aromatik meyve aromalar\u0131 kazand\u0131rmak i\u00e7in Sauvignon Blanc da kullan\u0131l\u0131r. \u015earaptaki tatl\u0131l\u0131k, y\u00fcksek asidite ile dengelenir, dolgun g\u00f6vdeli, y\u00fcksek alkoll\u00fc, narenciye, botrytis(limon, \u015feftali) ve bazen de me\u015fe (vanilya, t\u00fcts\u00fc, kahve) aromalar\u0131na sahip \u015faraplar ortaya \u00e7\u0131kar. \u015ei\u015fede olgunla\u015f\u0131rken ise bitkisel aromalar geli\u015ftirebilir.<\/p>\n\n\n\n<p><strong>Y\u0131lland\u0131rma<\/strong>: Her \u015farab\u0131n y\u0131lland\u0131k\u00e7a de\u011fer kazand\u0131k\u00e7a de\u011fer kazand\u0131\u011f\u0131 genel bir yan\u0131lg\u0131d\u0131r. Asl\u0131nda t\u00fcm d\u00fcnyada \u00fcretilen \u015faraplar\u0131n %90\u2019\u0131 bir y\u0131l i\u00e7inde t\u00fcketime y\u00f6nelik \u00fcretilmi\u015ftir. %1\u2019den az k\u0131sm\u0131 ise on y\u0131ldan fazla y\u0131lland\u0131rmaya uygundur. \u015earaplar\u0131n y\u0131lland\u0131r\u0131lma s\u00fcresine \u00fcz\u00fcm\u00fcn \u00e7e\u015fidi, asman\u0131n ya\u015f\u0131, yeti\u015fti\u011fi b\u00f6lge, \u00fcretim y\u0131l\u0131 ve metodu, olgunla\u015ft\u0131rma stili, saklama ko\u015fullar\u0131 gibi fakt\u00f6rler etkilidir. \u015earaplar\u0131n y\u0131lland\u0131r\u0131lmas\u0131 i\u00e7in ideal ortam mahzendir. Y\u0131lland\u0131r\u0131lma \u00f6zelli\u011fine sahip olan \u015faraplar nem oran\u0131n\u0131n %70-80 oldu\u011fu mekanlarda 12-20 \u00b0C aras\u0131 sabit \u0131s\u0131da saklan\u0131rlar. Y\u0131lland\u0131rma i\u00e7in ayr\u0131lan yer \u0131\u015f\u0131k almamal\u0131d\u0131r ve titre\u015fimsiz olmal\u0131d\u0131r. Bu ko\u015fullarda \u015farap; \u015fi\u015fede, mantar\u0131 \u015faraba temas edecek bi\u00e7imde yat\u0131k olarak y\u0131lland\u0131r\u0131labilir. \u015earab\u0131 y\u0131lland\u0131rmak i\u00e7in bu ko\u015fullar\u0131 sa\u011flayan \u00f6zel dolaplar da \u00fcretilmektedir, \u015fi\u015fenin mantar\u0131 kurumamal\u0131d\u0131r, bu dolaplar mahzenlerde oldu\u011fu gibi nem d\u00fczenlemesi yaparlar.<\/p>\n\n\n\n<p>\u00d6zetle, \u015faraplar\u0131n y\u0131lland\u0131r\u0131lmas\u0131n\u0131 etkileyen fakt\u00f6rleri \u015f\u00f6yle belirtebiliriz:<br>\u2022 \u00dcz\u00fcm t\u00fcr\u00fc&nbsp;<br>\u2022 \u00dcretim tekni\u011fi<br>\u2022 Saklama ko\u015fullar\u0131<br>\u2022 \u00dcretim y\u0131l\u0131 (rekolte)<\/p>\n\n\n\n<p>\u015earapta asl\u0131nda t\u0131pk\u0131 insan gibidir. Do\u011far, b\u00fcy\u00fcr sonra olgunla\u015f\u0131r ve \u00f6l\u00fcr. Bu s\u00fcre i\u00e7inde uygun \u015fartlar alt\u0131nda saklanmas\u0131, \u015farab\u0131n potansiyelini yans\u0131tabilmesi a\u00e7\u0131s\u0131ndan \u00e7ok \u00f6nemlidir. \u015earaplar y\u0131lland\u0131k\u00e7a; renkleri, kokular\u0131, tanen ve asit miktarlar\u0131 de\u011fi\u015fim g\u00f6sterir.\u00a0<br>\u2022 K\u0131rm\u0131z\u0131 \u015faraplar\u0131n renklerinde, mor tonlardan yakut ve kiremitimsi tonlara; beyaz \u015faraplar\u0131nkinde ise a\u00e7\u0131k limon tonlar\u0131ndan koyu alt\u0131n sar\u0131s\u0131, kehribar renklerine do\u011fru ge\u00e7i\u015f g\u00f6r\u00fcl\u00fcr.<br>\u2022 Sadece k\u0131rm\u0131z\u0131 ve roze \u015faraplarda bulunan tanenin miktar\u0131 zamanla azal\u0131r ve sonunda yok olur.\u00a0<br>\u2022 Asidite miktar\u0131 ise, \u015faraplar y\u0131lland\u0131k\u00e7a azal\u0131r ancak tanenin aksine hi\u00e7bir zaman tam anlam\u0131yla yok olmaz.<\/p>\n\n\n\n<p><strong>\u00dcretim S\u00fcreci<\/strong><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" width=\"678\" height=\"1024\" src=\"https:\/\/kavin.com.tr\/wp-content\/uploads\/2020\/11\/123-678x1024.png\" alt=\"\" class=\"wp-image-2024\" srcset=\"https:\/\/kavin.com.tr\/wp-content\/uploads\/2020\/11\/123-678x1024.png 678w, https:\/\/kavin.com.tr\/wp-content\/uploads\/2020\/11\/123-199x300.png 199w, https:\/\/kavin.com.tr\/wp-content\/uploads\/2020\/11\/123-768x1160.png 768w, https:\/\/kavin.com.tr\/wp-content\/uploads\/2020\/11\/123-165x250.png 165w, https:\/\/kavin.com.tr\/wp-content\/uploads\/2020\/11\/123-904x1366.png 904w, https:\/\/kavin.com.tr\/wp-content\/uploads\/2020\/11\/123-508x768.png 508w, https:\/\/kavin.com.tr\/wp-content\/uploads\/2020\/11\/123-318x480.png 318w, https:\/\/kavin.com.tr\/wp-content\/uploads\/2020\/11\/123.png 928w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/figure><\/div>\n\n\n\n<p><img loading=\"lazy\" width=\"289\" height=\"437\" src=\"\"><strong>\u00dcz\u00fcm Hasat\u0131 ve \u0130\u015fletmeye Kabul\u00fc: <\/strong>\u00dcz\u00fcm\u00adler istenilen olgunlu\u011fa ula\u015ft\u0131ktan sonra top\u00adlanmal\u0131d\u0131r. Ba\u011fbozumu olarak adland\u0131r\u0131lan bu i\u015flem \u00e7ok \u00f6nemlidir. \u00c7\u00fcnk\u00fc \u015farab\u0131n kali\u00adtesi kullan\u0131lan \u00fcz\u00fcm\u00fcn do\u011fru zamanda hasat edilmesine ba\u011fl\u0131d\u0131r. \u015earap \u00fcreticileri i\u00e7in y\u0131\u00adl\u0131n en yo\u011fun ve kritik zaman\u0131 genellikle 15 A\u011fustos-15 Ekim tarihleri aras\u0131nda ger\u00e7ekle\u00ad\u015fen \u201cba\u011fbozumu\u201d d\u00f6nemidir. \u015earab\u0131n i\u00e7inde\u00adki alkol, \u00fcz\u00fcm\u00fcn \u015fekerinden olu\u015ftu\u011funa g\u00f6re \u00fcz\u00fcmdeki \u015fekerin belli bir seviyeye gelmesi gerekmektedir<strong>. <\/strong>\u00dcz\u00fcm\u00fcn hasat zaman\u0131n\u0131 tespit etmek amac\u0131yla \u015feker ve asit miktar\u0131 \u00f6l\u00e7\u00fcl\u00fcr. \u00dcz\u00fcmler ne kadar erken toplan\u0131rsa, \u015farapta o kadar az \u015feker, renk maddeleri ve olgun tanen, bunlara kar\u015f\u0131n o kadar da fazla asit olur. \u00dcz\u00fcm olgunla\u015ft\u0131k\u00e7a \u015feker miktar\u0131 artar. Buna kar\u015f\u0131\u00adl\u0131k olgunla\u015fmayla asit miktar\u0131nda bir miktar azalma olur. \u00dcz\u00fcmler, \u00e7ok ge\u00e7 topland\u0131\u011f\u0131nda marmelat\u0131ms\u0131 tat tehlikesi de vard\u0131r (Neil\u00adman, 2013).<strong> <\/strong>Hasat zaman\u0131n toplanan \u00fcz\u00fcm\u00adler kasalara konularak, m\u00fcmk\u00fcn olan en k\u0131sa s\u00fcre i\u00e7inde ve en az hasar g\u00f6recek \u015fekilde i\u015f\u00adletmelere nakledilir. Nakil i\u015flemi s\u0131ras\u0131ndaki \u00fcz\u00fcn tanelerinin hasar g\u00f6rmesi, \u015f\u0131ran\u0131n arzu edilmeyen bir \u015fekilde daha \u00fcretim tesislerine ula\u015fmadan fermantasyon s\u00fcrecine girmesi ile sonu\u00e7lan\u0131r. Hasarlanm\u0131\u015f \u00fcz\u00fcmlerde \u015farap ka\u00adlitesini olumsuz etkileyen mikroorganizmalar\u0131n say\u0131s\u0131 da fazlad\u0131r. Baz\u0131 \u00fcreticiler taraf\u0131ndan tercih edildi\u011fi \u00fczere s\u0131cak sezonlarda \u00fcz\u00fcm\u00adlerin so\u011futmal\u0131 ara\u00e7larla 13-14 \u00b0C s\u0131cakl\u0131kta ta\u015f\u0131nmas\u0131 \u015f\u0131ra kalitesinde \u00f6nemli bir iyile\u015fme sa\u011flamaktad\u0131r.<strong> <\/strong>\u015earap \u00fcretiminde genelde \u00fcz\u00fcmler y\u0131kanmaz. \u00dcz\u00fcm \u00fczerinde toz halinde bulunan do\u011fal mikro floran\u0131n kalmas\u0131 tercih edilir. Uygun \u015fartlarda maya ilave etmeden, \u00fcz\u00fcm \u00fczerindeki tozda bulunan do\u011fal mayalar ile fermantasyon yapt\u0131r\u0131l\u0131r. Bunun yan\u0131nda \u00fcz\u00fcm y\u0131kand\u0131\u011f\u0131nda \u00e7ok iyi \u015fekilde tekrar kurutulmas\u0131 gerekir. Kal\u0131nt\u0131 su, \u015farab\u0131n kalitesine negatif etki eder. \u00dcz\u00fcm\u00fcn \u015feker oran\u0131n\u0131n azalmas\u0131na yol a\u00e7ar. Baz\u0131 i\u015fletmeler \u00fcz\u00fcmlerini y\u0131kamaya ba\u015flad\u0131lar. Ciddi yat\u0131r\u0131mlar ile y\u0131kanan \u00fcz\u00fcmlerin kurutulmas\u0131 i\u00e7in de ekipman kuruyorlar.<\/p>\n\n\n\n<p><strong>Sap Ay\u0131rma ve Ezme: <\/strong>Normal olarak b\u00fct\u00fcn bitkilerde bulunan fenol bile\u015fiklerinden olan tanenler, \u00fcz\u00fcmlerin kabuk, \u00e7ekirdek ve \u00e7\u00f6ple\u00adrinde bulunurlar. \u00dcz\u00fcmlerin \u00e7\u00f6p, \u00e7ekirdek ve kabuklar\u0131nda bulunan tanenler farkl\u0131 \u00f6zellikler g\u00f6sterirler. \u015earaplarda tat dengesini sa\u011flamak i\u00e7in olmas\u0131 istenen tanenler kabuktan gelecek tanenlerdir. Gerek ezme gerekse presleyerek \u015f\u0131ra alma s\u0131ras\u0131nda, saplardan ve \u00e7ekirdekten ac\u0131 tada sebep olabilecek tanenlerin \u015f\u0131raya ge\u00e7\u00admesi istenmez. Bununla birlikte \u00fcz\u00fcm\u00fcn veya o \u00fcz\u00fcm\u00fcn i\u015flenece\u011fi \u015farab\u0131n niteli\u011fine g\u00f6re siyah \u00fcz\u00fcmler saplar\u0131ndan ayr\u0131lmadan direkt olarak ezmeye al\u0131nabilirler (Ribereau-Gayon ve ark., 2006).<strong> <\/strong>\u00c7\u00f6pleri ay\u0131rma ayg\u0131t\u0131 esas iti\u00adbariyle delikli madensel bir silindir ile bunun i\u00e7inde d\u00f6nen paletlerden ibarettir. Silindir bo\u00adyunca bir eksen etraf\u0131nda d\u00f6nen paletler \u00fcz\u00fcm salk\u0131mlar\u0131n\u0131 silindir i\u00e7 cidar\u0131na \u00e7arpar ve b\u00f6y\u00adlece taneler saplar\u0131ndan ayr\u0131l\u0131r. Silindirin i\u00e7in\u00adde kalan saplar d\u00fczenli bir \u015fekilde d\u0131\u015far\u0131 at\u0131l\u0131rken, ayr\u0131lan taneler hemen altta yer alan \u00fcz\u00fcm ezme de\u011firmenine (fulvar) d\u00fc\u015ferler. Ayakla veya ayakkab\u0131yla tepelemek gibi ilkel me\u00adtotlar art\u0131k kullan\u0131lmamaktad\u0131r<strong>. <\/strong>Saplar\u0131ndan ayr\u0131lan tane oluklu ve birbirine do\u011fru d\u00f6nen valsler aras\u0131nda ezilir. \u00dcz\u00fcm ezme valsleri ilk olarak yivli silindir tahtalardan yap\u0131lm\u0131\u015f, son\u00adra demir valslere ge\u00e7irilmi\u015ftir. Ancak demirin \u00fcz\u00fcmle temas\u0131 istenmedi\u011fi i\u00e7in, \u00fczeri plastik kaplamal\u0131 al\u00fcminyum valsli sistemler geli\u015fti\u00adrilmi\u015ftir (Peynaud, 1981).<strong> <\/strong>Ezme s\u0131ras\u0131nda taneler \u00e7atlay\u0131p, sular\u0131n\u0131 salarlar. Valslerin aras\u0131 taneleri ezecek fakat \u00e7ekirdekleri k\u0131rmayacak \u015fekilde ayarlanmal\u0131d\u0131r. Aksi halde \u00e7ekirdekteki istenmeyen ya\u011f gibi maddeler \u015faraba ge\u00e7erek tad\u0131 bozar (Boulton ve ark., 1999).<strong> <\/strong>Sap ay\u0131rma ve ezme sonucunda elde edilen may\u015fe, pompa yard\u0131m\u0131yla, beyaz \u015farap \u00fcretiminde do\u011frudan preslere, k\u0131rm\u0131z\u0131 \u015farap \u00fcretiminde ise maserasyon tank\u0131na g\u00f6nderilirler.<\/p>\n\n\n\n<p><strong>Asil k\u00fcf<\/strong>: Veya Botrytis cinerea, ba\u015fta Sauternes, Tokaji, Avusturya ve Alman BA (Beerenauslese) ve TBA (Trockenbeerenauslese) \u015faraplar\u0131 ve Loire tatl\u0131 \u015faraplar\u0131 olmak \u00fczere, bir\u00e7ok klasik tatl\u0131 \u015farab\u0131n \u00fcretiminde \u00f6nemli bir role sahiptir. Botrytis cinerea k\u00fcf\u00fc, sa\u011fl\u0131kl\u0131 ve olgun \u00fcz\u00fcmlere sald\u0131rd\u0131\u011f\u0131nda, kabu\u011fu zay\u0131flatarak \u00fcz\u00fcmlerdeki suyun buharla\u015fmas\u0131n\u0131 h\u0131zland\u0131r\u0131r ve \u00fcz\u00fcmlerin buru\u015fmas\u0131na neden olur. \u015eeker ve asit yo\u011funlu\u011funu artt\u0131rmas\u0131n\u0131n yan\u0131s\u0131ra, \u015faraba kendine \u00f6zg\u00fc aromalar kazand\u0131r\u0131r. Bu \u015faraplar\u0131n \u00fcretimi i\u00e7in birka\u00e7 fakt\u00f6r\u00fcn biraraya gelmesi gerekir: tamamen olgunla\u015fm\u0131\u015f ve sa\u011fl\u0131kl\u0131 \u00fcz\u00fcmler elde etmek i\u00e7in problemsiz bir olgunla\u015fma s\u00fcreci; botrytis k\u00fcf\u00fcn\u00fcn b\u00fcy\u00fcmesini ve yay\u0131lmas\u0131n\u0131 destekleyen nemli, sisli sabahlar; \u00fcz\u00fcmlerin kurumas\u0131n\u0131 h\u0131zland\u0131racak, s\u0131cak ve kuru \u00f6\u011fleden sonralar\u0131. Bu ko\u015fullar, \u00e7ok az \u015farap \u00fcretim b\u00f6lgesinde mevcuttur ve her y\u0131l ger\u00e7ekle\u015fmesi de m\u00fcmk\u00fcn de\u011fildir. Asil k\u00fcf, t\u00fcm \u00fcz\u00fcmleri ayn\u0131 \u015fekilde etkilemez. Bu nedenle k\u00fcflenme a\u015famas\u0131ndaki \u00fcz\u00fcmleri toplamak i\u00e7in ba\u011f\u0131n bir\u00e7ok kez kontrol edilmesi gerekir. \u00dcz\u00fcmleri elle toplamak gerekti\u011finden, bu \u015faraplar\u0131n \u00fcretimi olduk\u00e7a maliyetlidir. Riesling, S\u00e9millon ve Chenin Blanc gibi baz\u0131 \u00fcz\u00fcm t\u00fcrleri asil k\u00fcfe daha duyarl\u0131d\u0131r. Asil k\u00fcf\u00fcn \u00f6zelliklerini tarif etmek zordur ve bu \u015faraplar\u0131 tan\u0131man\u0131n en iyi yolu, baz\u0131 \u00f6rneklerini denemektir. Kuru kay\u0131s\u0131, \u00e7avdar ekme\u011fi, tatl\u0131 bisk\u00fcvi, lahana, portakal re\u00e7eli, ananas ve mantar tarif ederken kullan\u0131lan baz\u0131 kelimelerdir.<\/p>\n\n\n\n<p><strong>Maserasyon: <\/strong>Ezme a\u015famas\u0131nda elde edilen may\u015fe kabukta bulunan ve arzu edilen bile\u015fen\u00adlerin \u00fcz\u00fcm suyuna ge\u00e7mesi i\u00e7in kapal\u0131 kaplar i\u00e7inde bir s\u00fcre bekletilir. \u00dcz\u00fcm\u00fcn cinsine, ya\u00adp\u0131lacak \u015farab\u0131n t\u00fcr\u00fcne ve \u015farap yap\u0131mc\u0131s\u0131n\u0131n tercihine g\u00f6re de\u011fi\u015fen s\u00fcrelerde ger\u00e7ekle\u015fen maserasyon boyunca \u015f\u0131ra, \u00fcz\u00fcm\u00fcn cibresin\u00adden renk, koku ve lezzetin yan\u0131 s\u0131ra tanen ve dolgunluk kazan\u0131r (Taylan, 1972).<strong> <\/strong>Bu a\u015fa\u00adma renk ve tanen ge\u00e7i\u015fi \u00f6nemli oldu\u011fundan k\u0131rm\u0131z\u0131 \u015farap \u00fcretiminde bilhassa \u00f6nemlidir. K\u0131rm\u0131z\u0131 \u00fcz\u00fcmlerin b\u00fcy\u00fck bir \u00e7o\u011funlu\u011funun \u015f\u0131ras\u0131 a\u00e7\u0131k sar\u0131d\u0131r on-onbe\u015f g\u00fcnl\u00fck maseras\u00adyon s\u0131ras\u0131nda \u015f\u0131ra k\u0131rm\u0131z\u0131 rengini al\u0131r. Beyaz \u015farap \u00fcretiminde bu i\u015flem uygulanmaz. Roze \u015farap \u00fcretiminde istenilen renk tonuna g\u00f6re 8 ila 48 saat aras\u0131 bekletmek yeterli olur. Mase\u00adrasyon i\u015flemi, sabit s\u0131cakl\u0131k kontroll\u00fc tanklar\u00adda 26-28 \u00b0C aral\u0131\u011f\u0131nda ger\u00e7ekle\u015ftirilmektedir. Maserasyon s\u0131ras\u0131nda s\u0131cakl\u0131\u011fa ba\u011fl\u0131 olarak do\u011fal mikrofloran\u0131n etkisiyle k\u0131smi bir fer\u00admantasyon (cibre fermantasyonu) da s\u00f6z ko\u00adnusudur. \u0130\u015flemin sonunda \u015f\u0131ra kabuklar\u0131ndan ayr\u0131l\u0131r.<\/p>\n\n\n\n<p><strong>Presleme: <\/strong>\u00dcz\u00fcm suyunun (\u015f\u0131ras\u0131n\u0131n) elde edilebilmesi i\u00e7in may\u015fenin s\u0131k\u0131lmas\u0131 i\u015flemidir. May\u015fe cendereye konuldu\u011funda suyu kendili\u011finden s\u00fcz\u00fcl\u00fcr<strong>. <\/strong>Bas\u0131n\u00e7 uygulanmadan al\u0131nan bu ilk \u015f\u0131raya \u201cbirinci \u015f\u0131ra\u201d denir. Daha sonra preslenerek al\u0131nan \u015f\u0131ralara ise \u201cpres \u015f\u0131\u00adras\u0131\u201d denir. Pres \u015f\u0131ras\u0131na \u00e7ekirdek ve kabuktan daha \u00e7ok madde ge\u00e7ti\u011fi i\u00e7in pres \u015f\u0131ras\u0131 daha buruk ve ac\u0131d\u0131r. Bu ac\u0131l\u0131k ve burukluk pres\u00adleme say\u0131s\u0131yla birlikte artar. Dolay\u0131s\u0131yla son preslemeden elde edilen \u015f\u0131ra daha \u00e7ok sofral\u0131k \u015farap \u00fcretiminde kullan\u0131l\u0131r. Elde edilen \u015f\u0131ra\u00adlar s\u0131n\u0131fland\u0131r\u0131l\u0131r (\u00d6n \u015f\u0131ra, birinci pres \u015f\u0131ras\u0131, ikinci pres \u015f\u0131ras\u0131, \u00fc\u00e7\u00fcnc\u00fc pres \u015f\u0131ras\u0131). \u00dcz\u00fcm s\u0131kmada kullan\u0131lan \u00e7al\u0131\u015fma prensipleri farkl\u0131 de\u011fi\u015fik tipte presler vard\u0131r. Bunlar, el presleri, hidrolik presler, s\u00fcrekli \u00e7al\u0131\u015f\u0131r presler, paketli presler, bantl\u0131 presler, pistonlu yatay ve pn\u00f6\u00admatik yatay presler olarak ayr\u0131l\u0131r. En yayg\u0131n kullan\u0131lan pn\u00f6matik preslerdir. Paslanmaz \u00e7elik delikli silindir bir g\u00f6vde ile g\u00f6vde i\u00e7inde yer alan kau\u00e7uk bir balondan olu\u015fmaktad\u0131r. May\u015fe, kau\u00e7uk balon ile silindir i\u00e7ine dolar. Kau\u00e7uk balon, kompres\u00f6rden hava verilerek \u015fi\u015firilir. Balon \u015fi\u015ftik\u00e7e ince bir may\u015fe tabakas\u0131 kau\u00e7uk balon ile delikli silindir g\u00f6vde aras\u0131n\u00adda s\u0131k\u0131\u015ft\u0131r\u0131lm\u0131\u015f olur. Olu\u015fturulan ince may\u015fe y\u00fczeyi sayesinde s\u0131kma i\u015flemi k\u0131sa olur ve \u00e7ok b\u00fcy\u00fck bas\u0131n\u00e7 gerektirmez. Di\u011fer yatay preslere g\u00f6re daha k\u0131sa s\u00fcren presleme i\u015flemi (\u00fcz\u00fcm \u00e7e\u015fidine g\u00f6re de\u011fi\u015fmekle birlikte yak\u00adla\u015f\u0131k bir saat) ve \u015f\u0131raya daha az polifenol ge\u00e7\u00admesi nedeniyle kaliteli \u015farap \u00fcretimi i\u00e7in ideal g\u00f6r\u00fclmektedir. Uygulanan presleme y\u00f6ntemi ne olursa olsun, presleme i\u015fleminin m\u00fcmk\u00fcn oldu\u011funca \u00e7abuk yap\u0131lmas\u0131, \u015f\u0131ra rand\u0131man\u0131n\u0131n y\u00fcksek olmas\u0131, daha berrak \u015f\u0131ra elde edilmesi ve m\u00fcmk\u00fcn oldu\u011funca az polifenol\u00fcn \u015f\u0131raya ge\u00e7mesi sa\u011flanmal\u0131d\u0131r. \u00dcz\u00fcm \u00e7e\u015fidine g\u00f6re de\u011fi\u015fmekle birlikle y\u00fcz kilogram \u00fcz\u00fcmden, seksen litre \u015f\u0131ra verimi al\u0131nabilmektedir (Sha\u00adhidi ve Naczk, 1995).<strong> <\/strong>Bu a\u015famada \u00fcz\u00fcm suyu istenmeyen mikroorganizma geli\u015fimini \u00f6nle\u00admek ve oksidasyonunu engellemek amac\u0131y\u00adla k\u00fck\u00fcrtlenmektedir (Ribereau-Gayon ve ark., 2006). <strong>&nbsp;<\/strong>\u015earaplar, \u00fcretim s\u00fcrecinin \u00e7e\u015fitli a\u015famalar\u0131nda birka\u00e7 defa filtrasyon i\u015flemine tabi tutulmak\u00adtad\u0131r. \u0130lk filtrasyon i\u015flemi preslemeden sonra elde edilen \u015f\u0131radaki tortu ve kat\u0131 maddeleri uzakla\u015ft\u0131rmak amac\u0131yla uygulan\u0131r. \u015e\u0131ralar bir separat\u00f6rden ge\u00e7irilerek veya 24 saat \u00e7\u00f6kelt\u00adme tanklar\u0131nda bekletilerek tortusu al\u0131n\u0131r. Son y\u0131llarda \u00e7\u00f6keltme i\u00e7in enzim kullan\u0131m\u0131 yay\u00adg\u0131nla\u015fmaktad\u0131r. \u015e\u0131ra so\u011futma ceketli veya ser\u00adpantinli tanklara al\u0131n\u0131r ve enzim ilave edilerek tortu \u00e7\u00f6kelmesi i\u00e7in dinlendirmeye b\u0131rak\u0131l\u0131r. Yap\u0131lan ara\u015ft\u0131rma sonu\u00e7lar\u0131, enzim ilavesi y\u00f6nteminin \u015faraplar\u0131n bukelerinde olumlu et\u00adkide bulundu\u011fu y\u00f6n\u00fcndedir. Tortu alma i\u015fle\u00admi sonunda, \u015f\u0131ran\u0131n \u00e7ok fazla berrakla\u015fmas\u0131 istenmez. Aksi halde maya fermantasyon s\u0131ra\u00ads\u0131nda, tutunacak yer bulamayacak ve dibe \u00e7\u00f6\u00adkerek \u00e7al\u0131\u015fmas\u0131 m\u00fcmk\u00fcn olmayacakt\u0131r. \u015e\u0131ra tortu \u00e7\u00f6keltme tank\u0131nda \u00fcst \u015f\u0131ra ve tortu ola\u00adrak iki faz \u015feklinde ayr\u0131l\u0131r. \u00dcst faz\u0131 olu\u015fturan \u015f\u0131ra k\u0131sm\u0131 pompa ile \u00e7ekilerek mayalanmak \u00fczere fermantasyon tank\u0131na g\u00f6nderilir (Tay\u00adlan, 1972). <strong><\/strong><\/p>\n\n\n\n<p><strong>Fermantasyon<\/strong>: Fermantasyon, \u015farap \u00fcreti\u00adminde \u00e7ok \u00f6nemli bir a\u015famad\u0131r. Gerekli maya k\u00fclt\u00fcr\u00fc \u015f\u0131raya eklenir ve fermantasyon s\u00fcreci ba\u015flat\u0131l\u0131r. \u015e\u0131ran\u0131n \u015faraba d\u00f6n\u00fc\u015fmesi i\u015flemidir. \u00dcz\u00fcm\u00fcn i\u00e7inde do\u011fal olarak bulunan \u015feker, \u015farap mayalar\u0131 taraf\u0131ndan alkole (etil alkol) d\u00f6n\u00fc\u015ft\u00fcr\u00fcl\u00fcr. Fermantasyon s\u0131cakl\u0131\u011f\u0131n\u0131n \u015fa\u00adrab\u0131n \u00e7e\u015fidine g\u00f6re 14-26 \u00b0C aras\u0131nda olmas\u0131 istenmektedir. Genel olarak beyaz \u015farap \u00fcre\u00adtiminde d\u00fc\u015f\u00fck s\u0131cakl\u0131klar k\u0131rm\u0131z\u0131 \u015farap \u00fcre\u00adtiminde daha y\u00fcksek s\u0131cakl\u0131klar tercin edil\u00admektedir. S\u0131cakl\u0131\u011f\u0131n daha y\u00fcksek seviyelerde olmas\u0131 fermantasyon s\u00fcresini k\u0131saltmas\u0131na kar\u015f\u0131n, \u00e7\u0131kan karbondioksit gaz\u0131n\u0131n da etki\u00adsiyle u\u00e7ucu aromatik maddelerin kayb\u0131na yol a\u00e7maktad\u0131r. Daha d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda aroma\u00adn\u0131n korunmas\u0131, istenmeyen bakterilerin geli\u015f\u00admesinin yava\u015flat\u0131lmas\u0131 ve \u015farab\u0131n daha rahat berrakla\u015fmas\u0131 s\u00f6z konusu olsa da mayan\u0131n verimli \u00e7al\u0131\u015fmas\u0131n\u0131 engelleyerek, \u00f6lmesine ve fermantasyonun durmas\u0131na sebep olabilir. Fermantasyon 10-30 g\u00fcn aras\u0131nda s\u00fcren uzun bir prosestir. Maya ilave edilen tank, her g\u00fcn yap\u0131lan s\u0131cakl\u0131k ve brix \u00f6l\u00e7\u00fcm\u00fc ile kontrol alt\u0131nda tutularak, fermantasyonun seyri takip edilir. Yakla\u015f\u0131k 24 brix seviyelerinde ba\u015flayan fermantasyon ilerledik\u00e7e \u015fekerin maya tara\u00adf\u0131ndan kullan\u0131larak alkol olu\u015fmas\u0131 sonucunda d\u00fc\u015fer. Brix 0\u2019a yakla\u015ft\u0131k\u00e7a fermente edilebile\u00adcek \u015feker miktar\u0131 mayan\u0131n kullanamayaca\u011f\u0131 2 g\/L civar\u0131na kadar azal\u0131r. Fermantasyon takibi dansite \u00f6l\u00e7\u00fcm\u00fc ile de takip edilebilmektedir Ba\u015flang\u0131\u00e7ta 1.090-1.100 civar\u0131nda olan dan\u00adsite, fermantasyon ilerledik\u00e7e d\u00fc\u015fer. Dansite\u00adnin 0.995 civarinda olmas\u0131 fermente edilebi\u00adlecek \u015feker kalmad\u0131\u011f\u0131 anlam\u0131na gelmektedir. Fermantasyonun sonlar\u0131na do\u011fru, maya ken\u00addi \u00fcretti\u011fi alkol\u00fcn etkisiyle rahat \u00e7al\u0131\u015famaz duruma gelir. Aktivitesi gittik\u00e7e yava\u015flar ve \u00f6l\u00fcr. \u00d6zel olarak geli\u015ftirilen baz\u0131 maya t\u00fcrleri d\u0131\u015f\u0131nda, mayalar genellikle % 13.5-14 hacim alkole kadar dayanabilirler (Bozaran ve Bozan, 2006).<strong> <\/strong>Fermantasyon s\u00fcrecindeki m\u00fcda\u00adhaleler, sek, d\u00f6misek ve tatl\u0131 \u015faraplar aras\u0131n\u00addaki farklar\u0131 belirler. \u00d6rne\u011fin, d\u00f6misek (yar\u0131 tatl\u0131) \u015faraplar\u0131n \u00fcretiminde, \u015f\u0131rada h\u00e2l\u00e2 \u015feker bulundu\u011fu halde alkol \u00fcretimi sonland\u0131r\u0131labi\u00adlir (Denizer, 2012).<\/p>\n\n\n\n<p><strong>Malolaktik Fermantasyon:<\/strong> K\u0131rm\u0131z\u0131 \u015faraplarda tat dengesinin sa\u011flanabil\u00admesi i\u00e7in \u00e7ok fazla y\u00fcksek asitlik istenmez. \u00dcretilen \u015farab\u0131n asitli\u011fini kaybederek yumu\u00ad\u015famas\u0131 gerekir. Fermantasyonu biten tank, havaland\u0131r\u0131larak, mevcut bakterilerin aktifle\u015f\u00admesi veya haz\u0131r bakteri k\u00fclt\u00fcr\u00fc ilavesi ile ma\u00adlolaktik fermantasyona tabi tutulur. Malolaktik Fermantasyon Malik asidin (elma asidi) laktik (s\u00fct asidi) aside d\u00f6n\u00fc\u015ft\u00fcr\u00fclme s\u00fcrecine malolaktik fermantasyon ad\u0131 verilir. \u015earab\u0131n i\u00e7inde yer alan sert asitleri yumu\u015fatmak i\u00e7in kullan\u0131l\u0131r. Bu s\u00fcrecin bir sonucu olarak ortaya s\u00fctl\u00fc (tereya\u011f, krema) aromalar ortaya \u00e7\u0131kar. Bu i\u015flem 20-25 \u00b0C s\u0131cakl\u0131kta otalama bir hafta s\u00fcrer. Bakteriler istenmeyen malik asidi laktik asi\u00adde d\u00f6n\u00fc\u015ft\u00fcr\u00fcrler (\u00dcner, 2014). Aside ihtiyac\u0131 olan \u015faraplar i\u00e7in bu i\u015flem uygulanmaz.<\/p>\n\n\n\n<p><strong><br>Aktarma<\/strong>: \u015earab\u0131, dibindeki tortusundan ay\u0131r\u00admak i\u00e7in ba\u015fka bir kaba nakletmektir. Havalan\u00add\u0131rarak yap\u0131lan aktarma s\u0131ras\u0131nda az miktarda hava alm\u0131\u015f olan \u015farap kolay olgunla\u015f\u0131r. \u0130\u015flem belli aral\u0131klarla tekrarlan\u0131r. Haval\u0131 aktarma ile k\u00f6t\u00fc kokulardan ve tortusundan ayr\u0131lan temiz \u015farap so\u011futulur So\u011futma s\u0131ras\u0131nda periyodik olarak 10-15 dakikal\u0131k kar\u0131\u015ft\u0131rma uygulanma\u00adl\u0131d\u0131r. So\u011fumu\u015f \u015farap yal\u0131t\u0131ml\u0131 tanklarda 5-7 g\u00fcn bekletilir. Beklemenin ard\u0131ndan \u015farap filt\u00adrelerde s\u00fcz\u00fcl\u00fcr (Bozo\u011flu, 2006).<\/p>\n\n\n\n<p><strong>Filtrasyon ve Durultma (kolaj): <\/strong>Ferman\u00adtasyon \u00e7\u0131kan \u00fcr\u00fcn bulan\u0131k durumdad\u0131r<strong>. <\/strong>Bu\u00adlan\u0131kl\u0131k etmeni maddelerin \u015faraptan uzak\u00adla\u015ft\u0131r\u0131larak berrakla\u015ft\u0131r\u0131lmas\u0131 gerekmektedir. Geleneksel y\u00f6ntemde geli\u015fmi\u015f bir filtrasyon y\u00f6ntemi olmay\u0131p \u00fcr\u00fcn\u00fcn zamanla \u00e7\u00f6kelmesi beklenmekte ve hatta bulan\u0131k \u015fekilde \u015fi\u015fele\u00adnerek y\u0131lland\u0131r\u0131lmaktayd\u0131. Geli\u015fen end\u00fcstriyel \u015farap \u00fcretiminde \u00fcr\u00fcn\u00fcn berrakl\u0131\u011f\u0131 ve parlak\u00adl\u0131\u011f\u0131 bir kalite kriteri olarak \u00f6n plana \u00e7\u0131km\u0131\u015ft\u0131r. Olgunluk d\u00f6nemi boyunca \u015faraplar yava\u015f ya\u00adva\u015f berrakla\u015f\u0131rlar. Berrakla\u015fma i\u015fleminin h\u0131z\u00adland\u0131r\u0131lmas\u0131 i\u00e7in d\u0131\u015far\u0131dan m\u00fcdahale gerekir. \u015earaplar\u0131 durultmak i\u00e7in jelatin, bentonit, ba\u00adl\u0131k tutkal\u0131, aktif k\u00f6m\u00fcr, kaolin ve kazein gibi maddeler kullan\u0131lmaktad\u0131r (Boulton ve ark., 1999).<strong> <\/strong>Durultma maddesinin, \u015farapta durult\u00adma i\u015flemini ger\u00e7ekle\u015ftirdikten sonra kolayca ve tamamen \u015faraptan ayr\u0131labilmesi ve \u015farab\u0131n koku, tat ve renginde en az kayba neden olma\u00ads\u0131 gerekir. G\u00fcn\u00fcm\u00fcz teknolojisinde kizelgur filtreler, plakal\u0131 (ka\u011f\u0131t) filtreler, membran filt\u00adreler, crossflow filtrasyon, ultra filtrasyon ve revers ozmoz ile berrakla\u015ft\u0131rma yap\u0131lmaktad\u0131r<strong> (\u00dcner, 2014).<\/strong> \u015earap filitrasyonunda \u00f6ncelikli hedef sadece \u015farab\u0131n berrakla\u015ft\u0131r\u0131lmas\u0131 de\u011fil, \u00fcr\u00fcn\u00fcn aroma ve tat profilinin de korunmas\u0131\u00adn\u0131n sa\u011flanmas\u0131d\u0131r (Neilman, 2013).<\/p>\n\n\n\n<p><strong>So\u011futma (\u015earap ta\u015f\u0131 stabilizasyonu) <\/strong>\u015earap -5 \u00b0C\u2019ye kadar so\u011futulur. Bu so\u011futma\u00adda %12 alkoll\u00fc \u015faraplar i\u00e7in ideal olup \u015farab\u0131n alkol derecesine g\u00f6re de\u011fi\u015fir. (\u015earab\u0131n donma noktas\u0131 alkol\u00fcn yar\u0131s\u0131 kadard\u0131r.) So\u011futma es\u00adnas\u0131nda 1 saatte ortalama 10-15 dk.\u2019l\u0131k prog\u00adramlar halinde mutlaka kar\u0131\u015ft\u0131r\u0131lma sa\u011flan\u00admal\u0131d\u0131r. Kar\u0131\u015ft\u0131r\u0131lma yap\u0131lmazsa stabilizasyon sa\u011flam olmaz. So\u011futma 48 saat s\u00fcrmektedir. So\u011futmadan sonra \u0131s\u0131 derecesi 0 \u00b0C\u2019nin \u00fcze\u00adrine kesinlikle \u00e7\u0131kmamal\u0131d\u0131r. -5 \u00b0C\u2019de 48 saat sonra \u015farap aktar\u0131l\u0131r. Aktarma s\u0131ras\u0131nda \u015farap separat\u00f6r veya plakal\u0131 filtreden ge\u00e7irilir. Sta\u00adbil \u015farab\u0131n SO2 miktar\u0131 kontrol edilir ve berrak halde \u015farap bekletilir. SO2 miktar\u0131 30 mg\/L\u2019ye tamamlan\u0131r (Boulton ve ark., 1999).<\/p>\n\n\n\n<p><strong>Olgunla\u015ft\u0131rma: <\/strong>Y\u0131lland\u0131rma veya eskitme ad\u0131 da verilen bu a\u015fama alkol fermantasyonu bitimi ile \u015fi\u015feleme a\u015famas\u0131 aras\u0131nda \u015farab\u0131n tankta veya f\u0131\u00e7\u0131da olgunla\u015ft\u0131rmas\u0131d\u0131r. Her \u015fa\u00adrab\u0131n farkl\u0131 bir olgunla\u015fma s\u00fcresi vard\u0131r. Ol\u00adgunla\u015fma s\u00fcreci boyunca \u015farab\u0131n tad\u0131, koku\u00adsu ve dokusunda \u00e7e\u015fitli farkl\u0131la\u015fmalar olu\u015fur (Vichi ve ark., 2007).\u015earapta olgunla\u015ft\u0131rma boyunca s\u00fcregelen \u00e7e\u015fitli kimyasal reaksiyon\u00ad lar, \u015farab\u0131n b\u00fcnyesinde \u00f6nemli de\u011fi\u015fikliklere yol a\u00e7ar. \u015earaplar\u0131n tat, koku, renk ve doku\u00adsunda geli\u015fimler olu\u015fur. Tatta farkl\u0131la\u015fma, es\u00adkime s\u00fcreci boyunca, \u00f6zellikle gen\u00e7 \u015faraplar\u00adda belirgin olarak alg\u0131lanan aromalar ile canl\u0131 ve meyvemsi karakter yerini zamanla buke denilen daha kompleks lezzet ve aromalara b\u0131rak\u0131r. Olgunla\u015ft\u0131rma i\u015flemi s\u0131ras\u0131nda \u015farab\u0131n geli\u015fmesinde, ligninin par\u00e7alanmas\u0131 (etanoli\u00adzis, termolizis) sonucu olu\u015fan benzoik tip al\u00addehitler (vanilin ve \u015firingaldehit) ve sinnamik tip benzoik aldehitler (konfiraldehit ve sina\u00adpaldehit) \u00f6nemli rol oynamaktad\u0131r. Y\u0131lland\u0131r\u00adma s\u0131ras\u0131nda gen\u00e7 k\u0131rm\u0131z\u0131 \u015faraplar\u0131n parlak ve canl\u0131 rengi zamanla kaybolur ve kiremit rengine do\u011fru d\u00f6ner. Gen\u00e7 beyaz \u015faraplar da y\u0131llanmayla birlikte koyula\u015fmaya ve matla\u015f\u00admaya ba\u015flar. Olgunla\u015ft\u0131rman\u0131n s\u00fcresi \u00e7o\u011funlukla hafif \u015fa\u00adraplar i\u00e7in 0-14 \u00b0C\u2019de 1-2 ay gibi k\u0131sa bir s\u00fcre, biraz daha geli\u015fmi\u015f \u00e7o\u011funlu\u011fu k\u0131rm\u0131z\u0131 olan ve pazara \u00e7\u0131kmadan evvel daha \u00e7ok olgunla\u015fma gereken \u015faraplar i\u00e7inse 12 ayd\u0131r. G\u00fc\u00e7l\u00fc \u015fa\u00adraplarda ise 36 ay kadar s\u00fcrebilir (Neilman, 2013). Her \u015farap y\u0131llanmaya uygun de\u011fildir. \u00d6zellikle beyaz \u015faraplar ve baz\u0131 rozeler taze i\u00e7ilmelidir. Yo\u011fun \u00e7i\u00e7ek aromal\u0131 \u015faraplar bek\u00adletilmeden taze iken t\u00fcketilmelidir. Olgunla\u015ft\u0131rma tanklar\u0131, ister paslanmaz \u00e7elik ister betondan yap\u0131lm\u0131\u015f olsun \u015farab\u0131n aroma\u00ads\u0131ndan bir \u015fey eksiltmez veya ona bir \u015fey kat\u00admazlar. Bu tip bir olgunla\u015ft\u0131rma beyaz \u015farap, roze \u015farap ve meyvemsi canl\u0131 k\u0131rm\u0131z\u0131 \u015faraplar i\u00e7in tercih edilir. F\u0131\u00e7\u0131larda yap\u0131lan olgunla\u015f\u00adt\u0131rmada se\u00e7ilen a\u011fac\u0131n cinsine ve kavrulma yo\u011funlu\u011funa g\u00f6re f\u0131\u00e7\u0131 \u015faraba elevage (yo\u011fun kavrulmu\u015f, vanilyal\u0131, pandispanyams\u0131 vb.) aromalar\u0131 katar. Me\u015fe f\u0131\u00e7\u0131larda vanilik asit, \u015fi\u00adrincik asit, ferulik asit gibi serbest fenol asitle\u00adrinin yan\u0131 s\u0131ra gallotanenler ve elajitanenlerin hidrolizi sonucu olu\u015fan elajik ve gallik asit\u00adler \u00f6nemli d\u00fczeylerde bulunmaktad\u0131r (Ough ve ark., 1988). F\u0131\u00e7\u0131da y\u0131lland\u0131rma s\u0131ras\u0131nda \u015farab\u0131n fenolik bile\u015fimi f\u0131\u00e7\u0131dan \u015faraba ge\u00ad\u00e7en fenolik bile\u015fenlerine ba\u011fl\u0131 olarak de\u011fi\u015fir. Ekstrakte olan fenolik bile\u015fenlerinin miktar\u0131 ise y\u0131lland\u0131rma s\u00fcresine, kullan\u0131lan me\u015fenin tipine, f\u0131\u00e7\u0131n\u0131n boyutlar\u0131na ve daha \u00f6nce kul\u00adlan\u0131l\u0131p kullan\u0131lmamas\u0131na ba\u011fl\u0131d\u0131r (Taylan, 1972; Shahidi ve Naczk, 1995).Me\u015fe f\u0131\u00e7\u0131\u00adlarda yap\u0131lan y\u0131lland\u0131rma i\u015fleminin \u015farap ka\u00adlitesini geli\u015ftirdi\u011fi bilinmektedir. Ancak me\u015fe f\u0131\u00e7\u0131lar\u0131n\u0131n pahal\u0131 olmas\u0131 ve f\u0131\u00e7\u0131da y\u0131lland\u0131rma prosesinin uzun s\u00fcre almas\u0131 \u00e7e\u015fitli alternatifleri ortaya \u00e7\u0131karm\u0131\u015ft\u0131r. Bug\u00fcn kaliteli \u015faraplar i\u00e7in ah\u015fap (me\u015fe) f\u0131\u00e7\u0131lar yerine olgunla\u015fma s\u00fcrecini h\u0131zland\u0131rmak i\u00e7in daha ekonomik olan me\u015fe yongas\u0131 (chips) kullan\u0131lmaktad\u0131r (Bozanglo ve ark., 2007).<\/p>\n\n\n\n<p><strong>Kupaj: <\/strong>Her y\u0131l\u0131n \u015farab\u0131n\u0131n farkl\u0131 olmas\u0131n\u0131n nedeni, her sene \u00fcretilen \u00fcz\u00fcm\u00fcn farkl\u0131 ol\u00admas\u0131d\u0131r. \u00c7\u00fcnk\u00fc her senenin iklim ko\u015fullar\u0131 birbirinden farkl\u0131d\u0131r. Ancak, farkl\u0131 \u00fcz\u00fcmler\u00adden \u00fcretilen \u015faraplar\u0131n, de\u011fi\u015fen oranlarda har\u00admanlanmas\u0131yla, her sene hemen hemen ayn\u0131 kalitede ve tatta \u015faraplar \u00fcretilebilir (Ribere\u00adau-Gayon ve ark., 2006).Kupaj ile kendisini meydana getiren \u015faraplardan daha kaliteli bir \u00fcr\u00fcn de elde edilebilir. Se\u00e7im yaparken kar\u0131\u00ad\u015f\u0131ma giren \u015faraplar\u0131n birbirlerinin eksik y\u00f6n\u00adlerini tamamlayan cinslerden olmas\u0131na dikkat edilir. Orta kalite bir \u015farab\u0131n de\u011ferini y\u00fckselt\u00admek i\u00e7in daha kaliteli bir \u015faraptan kar\u0131\u015ft\u0131r\u0131la\u00adrak haz\u0131rlanan kupaj \u015faraplar da vard\u0131r.<\/p>\n\n\n\n<p><strong>\u015ei\u015feleme: <\/strong>\u015earap sat\u0131\u015f kab\u0131 olarak \u015fi\u015feler kul\u00adlan\u0131l\u0131r. \u015ei\u015feler \u00e7e\u015fitli b\u00fcy\u00fckl\u00fcklerde olmakla beraber en \u00e7ok 75 cl, hacminde olanlar kulla\u00adn\u0131l\u0131r. \u015earap \u00fcretiminde son a\u015famay\u0131 olu\u015fturan \u015fi\u015feleme zamanlamas\u0131 son derece \u00f6nemlidir. Zaman\u0131ndan \u00f6nce \u015fi\u015feleme k\u0131rm\u0131z\u0131 \u015farab\u0131n \u00f6zelliklerini geli\u015ftirmesini olumsuz etkiledi\u011fi gibi zaman\u0131ndan daha ge\u00e7 yap\u0131lan bir \u015fi\u015feleme, hafif \u015farab\u0131n t\u00fcm meyve tad\u0131n\u0131 kaybetmesine neden olabilecektir. \u015ei\u015feleme steril olmal\u0131d\u0131r. \u015ei\u015felemede \u015farap s\u0131cakl\u0131\u011f\u0131 ortalama 19 \u00b0C\u2019de olmal\u0131, 16 \u00b0C\u2019in alt\u0131na inmemelidir. K\u00f6p\u00fck\u00adl\u00fc \u015faraplar proses gere\u011fi ortalama 0-3 \u00b0C\u2019de \u015fi\u015felenmelidir. \u0130malat\u00e7\u0131lar kendi dizaynlar\u0131n\u0131 yaratmakla birlikte genelde belirli y\u00f6relerin belli \u015fi\u015fe formlar\u0131 ve renkleri vard\u0131r. Genel olarak d\u00fcnya \u015farap\u00e7\u0131l\u0131\u011f\u0131nda Frans\u0131z \u015farap stili \u015fi\u015fe tipleri \u00f6rnek al\u0131nm\u0131\u015ft\u0131r. Baz\u0131 \u015fi\u015felerin alt taraf\u0131nda punt ad\u0131 verilen bir oyuk vard\u0131r. Bu oyuk, a\u00e7ma i\u015flemi s\u0131ras\u0131nda olu\u015facak bas\u0131nc\u0131 dengelemek, bas\u0131nc\u0131n \u015fi\u015fenin i\u00e7ine e\u015fit da\u011f\u0131l\u00admas\u0131n\u0131 sa\u011flamak i\u00e7in tasarlanm\u0131\u015f olup daha \u00e7ok k\u00f6p\u00fckl\u00fc \u015farap ve \u015fampanyalarda kullan\u0131l\u00admaktad\u0131r. \u015ei\u015felere dolum yap\u0131ld\u0131ktan sonra bir mantar ile kapat\u0131l\u0131r. \u015earap ile mantar aras\u0131nda yakla\u015f\u0131k 1-1,5 cm bo\u015fluk kalmal\u0131d\u0131r.<\/p>\n\n\n\n<p><strong>Mantar<\/strong>: mantar me\u015fesi ad\u0131 verilen ve a\u011f\u0131rl\u0131kl\u0131 olarak Portekiz\u2019de yeti\u015fen bir a\u011fac\u0131n d\u0131\u015f ka\u00adbu\u011fudur. Do\u011fal mantar g\u00f6zenekleri sayesin\u00adde eskitilen \u015faraplar\u0131n gereksinim duydukla\u00adr\u0131 c\u00fczi miktarda oksijenin \u015faraba ge\u00e7mesini sa\u011flayarak \u015farab\u0131n geli\u015fmesini sa\u011flar. Hava ge\u00e7irgenli\u011fi mikro \u00f6l\u00e7ekte olumlu bir unsur iken, fazla olmas\u0131 durumunda koruma g\u00f6re\u00advini yerine getiremez ve oksidasyona sebep olabilir. Mantar se\u00e7erken en \u00f6nemli etken \u015fi\u00ad\u015fede saklama s\u00fcresidir. Uzun s\u00fcre \u015fi\u015fede ka\u00adlabilecek, y\u0131lland\u0131rma potansiyeli olan \u015farap\u00adlar i\u00e7in hava ge\u00e7irgenli\u011fi en az olan \u00fcst kalite mantar se\u00e7ilmelidir (G\u00fcven, 2006). Mantarda aran\u0131lacak \u00f6zelliklerden birisi de nem ora\u00adn\u0131d\u0131r. Nem oran\u0131n\u0131n belli bir aral\u0131kta olmas\u0131 gerekir. Bu limitin alt\u0131na inmi\u015f veya alt s\u0131n\u0131ra yak\u0131n mantar kullan\u0131lmas\u0131 durumunda mantar \u015fi\u015fede s\u0131zd\u0131rmaya veya \u015farab\u0131n oksidasyonu\u00adna yol a\u00e7abilir. Nem oran\u0131 d\u00fc\u015f\u00fck mantarlar \u015fi\u015feden \u00e7\u0131kar\u0131l\u0131rken k\u0131r\u0131labilir veya par\u00e7ac\u0131k\u00adlar\u0131 \u015faraba d\u00fc\u015febilir. Dolay\u0131s\u0131yla do\u011fal man\u00adtar\u0131n \u015fi\u015felemede kullan\u0131lana kadar uygun nem ve s\u0131cakl\u0131kta stoklanmalar\u0131 \u00f6nemlidir (\u00dcner, 2014).Hijyen de mantarlarda dikkat edilmesi gereken bir konudur. Mantarda bulunabilecek mikroorganizmalar, \u015faraplar\u0131n muhafazas\u0131 s\u0131ras\u0131nda sorun (\u00e7\u00fcr\u00fcme\/k\u00fcflenme) olu\u015ftu\u00adrabilir. Kullan\u0131lan a\u011fa\u00e7ta bulunabilecek baz\u0131 k\u00fcf ve bakteri \u00e7e\u015fitleri mantar \u00fcretim prose\u00adsi s\u0131ras\u0131nda renk a\u00e7ma i\u015flemi ve temizlik i\u00e7in kullan\u0131lacak klor ile bir araya geldi\u011finde olu\u00ad\u015fan kimyasal (TCA) \u015faraba ge\u00e7ti\u011finde ho\u015f olmayan bir mantar kokusu verebilir (G\u00fcven, 2006).Do\u011fal mantar, direkt olarak mantar me\u015fesi a\u011fac\u0131 kabu\u011fundan oyularak \u00e7\u0131kar\u0131lan tek par\u00ad\u00e7a mantarlard\u0131r. Kolmate mantar, ikinci kalite naturel mantard\u0131r. G\u00f6zenekleri mantar tozla\u00adr\u0131 ve \u00f6zel yap\u0131\u015ft\u0131r\u0131c\u0131 ile doldurularak \u00fcretilir. Aglomer mantar, mantar tala\u015flar\u0131n\u0131n \u00f6zel tut\u00adkal ve s\u0131k\u0131\u015ft\u0131r\u0131lmas\u0131yla elde edilen en ucuz ve d\u00fc\u015f\u00fck kalite mantarlard\u0131r. Kullan\u0131m \u00f6m\u00fcrleri k\u0131sad\u0131r. Mantar silindirin orta k\u0131sm\u0131 aglome\u00adred olan, ba\u015f ve sonunda bir veya iki kat natu\u00adrel mantar diski bulunan mantarlara ise twin\u00adtop (1+1) mantar ad\u0131 verilmektedir. K\u00f6p\u00fckl\u00fc \u015faraplarda, \u00fcr\u00fcnle temas eden y\u00fczeyi naturel disk, \u00fcst g\u00f6vdesi aglomered olan mantarlar kullan\u0131lmaktad\u0131r (G\u00fcven, 2006; \u00dcner, 2014).G\u00fcn\u00fcm\u00fczde \u015fi\u015flerin kapat\u0131lmas\u0131nda do\u011fal mantarlar kadar sentetik mantarlar vidal\u0131 ka\u00adpaklar da kullan\u0131lmaktad\u0131r. Bunlarda mantar kokusu riski, a\u00e7\u0131l\u0131rken par\u00e7alanma riski, yat\u0131k saklama zorunlulu\u011fu yoktur.<\/p>\n\n\n\n<p><strong>Saklama Ko\u015fullar\u0131<\/strong><\/p>\n\n\n\n<p>\u015earap hafif nemli, d\u00fc\u015f\u00fck s\u0131cakl\u0131kl\u0131, g\u00fcn \u0131\u015f\u0131\u011f\u0131n\u00addan uzak, sessiz ve sakin ortamda muhafaza edilmektedir. \u015earaplar\u0131n muhafazas\u0131nda en \u00f6nemli husus ortam\u0131n s\u0131cakl\u0131\u011f\u0131d\u0131r. S\u0131cakl\u0131\u011f\u0131\u00adn\u0131n 13 \u00b0C olmas\u0131 idealdir. Bununla birlikte beyaz \u015faraplar i\u00e7in 8-12, k\u0131rm\u0131z\u0131 \u015faraplar i\u00e7in 12-16 derecelerde tutulmas\u0131 tavsiye edilmek\u00adtedir. Daha y\u00fcksek s\u0131cakl\u0131klar \u015farab\u0131n erken ya\u015flanmas\u0131na neden olur. Renk ve lezzet ku\u00adsurlar\u0131 g\u00f6r\u00fcl\u00fcr (Neilman, 2013).<strong> <\/strong>D\u00fc\u015f\u00fck s\u0131cak\u00adl\u0131k, \u015faraba y\u00fcksek s\u0131cakl\u0131k kadar zarar vermez. So\u011fuyan \u015farapsa hacim olarak k\u00fc\u00e7\u00fcl\u00fcr ve \u015fi\u015fe\u00adye hava s\u0131zmas\u0131na neden olur (Nowak, 2005).<strong> <\/strong>Ani s\u0131cakl\u0131k de\u011fi\u015fimleri de \u015faraplar\u0131 son derece olumsuz etkiler. Ortam\u0131n nemi % 90 olmal\u0131; % 70\u2019in alt\u0131na d\u00fc\u015fmemelidir. \u015earap mahzenleri\u00adnin karanl\u0131k olmas\u0131 ve depolanan \u015farab\u0131n \u0131\u015f\u0131k g\u00f6rmemesi gerekir. Ortam\u0131n yeterince rutubetli olmas\u0131, \u015fi\u015fe i\u00e7erisindeki nemin mantardan ka\u00ad\u00e7arak havaya kar\u0131\u015fmas\u0131n\u0131 \u00f6nler. \u015earap, mantar sayesinde nefes ald\u0131\u011f\u0131ndan, mahzende belirgin bir kokunun olmamas\u0131na da \u00f6zen g\u00f6sterilme\u00adsi gerekir (Anl\u0131, 2010).<strong> <\/strong>Mahzenlerin ayd\u0131nla\u00adt\u0131lmas\u0131nda ise ultraviolet yaymayan ampuller kullan\u0131lmal\u0131d\u0131r. I\u015f\u0131\u011f\u0131n olumsuz etkileri en fazla renksiz \u015fi\u015felerde beyaz \u015faraplar\u0131n \u00fczerinde g\u00f6\u00adr\u00fcl\u00fcr. \u015ei\u015feli \u015faraplar daima yat\u0131k olarak saklan\u00admal\u0131 ve mantar \u015fi\u015fede daima \u0131slak kalmal\u0131d\u0131r. \u015earapla temas etmeyen mantar zamanla kurur ve \u015fi\u015fe i\u00e7ine daha fazla hava s\u0131zmas\u0131na neden olur. Bu da hem alkol kayb\u0131 hem de oksidasyon nedeniyle bozulma ile sonu\u00e7lan\u0131r. Di\u011fer yandan kuruyan mantar, \u015fi\u015feye yap\u0131\u015f\u0131r ve par\u00e7alanma\u00addan \u00e7\u0131kar\u0131lamaz. \u015earaplar i\u00e7in ideal muhafaza ko\u015fullar\u0131n tam olarak sa\u011flanamamas\u0131 k\u0131sa s\u00fcre\u00adde t\u00fcketilecek \u015faraplar i\u00e7in b\u00fcy\u00fck sorun olu\u015f\u00adturmasa da de\u011ferli ve y\u0131lland\u0131rma potansiyeline sahip \u015faraplar i\u00e7in b\u00fcy\u00fck kay\u0131p getirir.<\/p>\n\n\n\n<p><strong>KAYNAKLAR<\/strong><\/p>\n\n\n\n<p>Anl\u0131, E. (2010). \u015earap Tad\u0131m\u0131. Ink\u0131lap Kitapevi, \u0130stanbul.<\/p>\n\n\n\n<p>Boulton, B., Singleton, L., Bisson, F., Kun\u00adkee, E. (1999). Principles and Practice of Wi\u00adnemaking.<\/p>\n\n\n\n<p>Bozalongo, R., Carrillo, J.D., Torroba, M.A.F., Tena, M.T. (2007). Analysis of french and american oak chips with different toasting degrees by headspace solid-phase microextra\u00adction-gas chromatography-mass spectrometry. Journal of Chromatography A, 1173 (1-2):10-17.<\/p>\n\n\n\n<p>Borazan, A.A., Bozan, B. (2006). K\u0131rm\u0131z\u0131 \u015earapta Uygulanan Fermantasyon Teknikleri\u00adnin Polifenoller \u00dczerine Etkisi. UKMK-7<\/p>\n\n\n\n<p>Bozo\u011flu, M.D. (2006). Beyaz \u015earap \u00dcretimin\u00adde S\u0131cakl\u0131k Kontrol\u00fc. Y\u00fcksek Lisans Tezi, An\u00adkara \u00dcniversitesi, Ankara.<\/p>\n\n\n\n<p>\u00c7elik, S. (1998) Ba\u011fc\u0131l\u0131k, Anadolu Matbaac\u0131\u00adl\u0131k, \u0130stanbul.<\/p>\n\n\n\n<p>Denizer, D. (2012). Yiyecek-\u0130\u00e7ecek Hizmetleri. Anadolu \u00dcniversitesi Yay\u0131n\u0131 No: 2540, Eski\u015fe\u00adhir<\/p>\n\n\n\n<p>Do\u011fer, E. (2004). Antik \u00c7a\u011fda Ba\u011f ve \u015earap. \u0130leti\u015fim Yay\u0131nlar\u0131, \u0130stanbul.<\/p>\n\n\n\n<p>G\u00fcven, S. (2006). \u015earap \u015ei\u015felemede Kul\u00adlan\u0131lan Mantar T\u0131pa ve Alternatifleri Selma G\u00fcven T\u00fcrkiye 9. G\u0131da Kongresi, Bolu.<\/p>\n\n\n\n<p>Neiman, O. (2013). Le Vin C\u2019est Pas Sorcier. Nail Kitapevi, \u0130stanbul.<\/p>\n\n\n\n<p>Nowak, B. (2005). Her Y\u00f6n\u00fcyle \u015earap. Arka\u00adda\u015f Yay\u0131nevi, \u0130stanbul.<\/p>\n\n\n\n<p>Ough, C. S.; Amerine, M. A. (1988). Methods for analysis of must and wines. John Wiley and Sons, New York.<\/p>\n\n\n\n<p>Peynaud, E. (1981). Connaissance et Travail du vin. Dunod, Bordas, Paris.<\/p>\n\n\n\n<p>Pinelo, M., Amous, A., Meyer, A.S. (2009). Food and Bioproducts Processing Lyngby, DenmarkRibereau-Gayon, J., Glories, Y., Maujean, A., Dubourdieu, D. (2006). Handbook of Enology Volume 2, John Wiley Ltd, England<\/p>\n\n\n\n<p>Shahidi, F.; Naczk, M. (1995). Food fheno\u00adlics: sources, chemistry, effects and applica\u00adtions. Lancaster, PA, USA.<\/p>\n\n\n\n<p>Taylan, T. (1972). \u0130lmi \u015earap\u00e7\u0131l\u0131k. Tekel Enstit\u00fcleri Yay\u0131nlar\u0131, Ankara.<\/p>\n\n\n\n<p>TGK (2009). T\u00fcrk G\u0131da Kodeksi \u015earap Tebli\u00ad\u011fi. Resmi Gazete, Say\u0131: 27131, Ankara (Teb\u00adli\u011f No:2008\/67)<\/p>\n\n\n\n<p>\u00dcner, M. (2014). \u015earap \u00dcretimi E\u011fitim Notla\u00adr\u0131. Mey Alkol\u00fc \u0130\u00e7kiler Sanayi ve Ticaret A.\u015e, Tekirda\u011f<\/p>\n\n\n\n<p>Vaudour, E. (2003). Les Terroirs Viticoles Definitions, Caracterisation Et Protection, Dunod, Paris.<\/p>\n\n\n\n<p>Vichi, S., Santini, C., Natali, N., Riponi, C., Lo\u00b4Pez-Tamames, E., Buxaderas, S. (2007) Volatile and semi-volatile components of oak wood chips analysed by accelerated solvent extraction (ASE) coupled to gas chromatog\u00adraphy\u2013mass spectrometry (GC-MS). Food Chemistry, 102:1260-1269.<\/p>\n\n\n\n<p>Yank\u0131, M. (2015). \u015earab\u0131n Y\u0131lland\u0131\u011f\u0131 Top\u00adrak Anadolu. Tarih Dergisi, 08:64-73.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zeliha KAYA, Ambiyans \u015earap Evi, \u0130stanbul \u00d6ZET \u015earap, \u00e7ok eski tarihlerden beri t\u00fcketile gelmekte olan \u00f6zellikle Yunan ve Roma d\u00f6nemlerine dam\u00adgas\u0131n\u0131 vurmu\u015f geleneksel bir i\u00e7kidir. 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