\u00d6mer Hayyam’dan bize miras kalan \u015farap tarih\u00e7esine baz\u0131 \u015farap s\u00f6zc\u00fckleri de vard\u0131r daha \u00f6nce derlenmi\u015f olan bir \u015farap s\u00f6zl\u00fc\u011f\u00fc:<\/p>\n\n\n\n
Bacak<\/strong>: \u015earap kadehteyken hafif \u00e7alkalamam\u0131z sonucunda (o haval\u0131 k\u0131s\u0131m) kadehimizdeki belli yollara bacak diyoruz. Alkol oran\u0131 ve \u015farab\u0131n kalitesi ne kadar y\u00fcksekse \u015farab\u0131n baca\u011f\u0131 o kadar belli olur.<\/p>\n\n\n\n Blanc de blancs<\/strong>: K\u00f6p\u00fckl\u00fc \u015farap \u00fcretiminde kullan\u0131lan bir isimdir. Frans\u0131zcada beyazlar\u0131n beyaz\u0131 anlam\u0131na gelir. Bilinenin aksine asl\u0131nda \u015fampanyalar s\u0131kl\u0131kla siyah \u00fcz\u00fcmden yap\u0131l\u0131r. \u015earaplar renklerini \u015farab\u0131n kabu\u011fundan ald\u0131\u011f\u0131 i\u00e7in kabuklar ile fermante edilmedi\u011finden beyaz kal\u0131r. Beyaz \u00fcz\u00fcmden \u00fcretilen \u015fampanyalara verilen isimde blanc de blancs\u2019d\u0131r.<\/p>\n\n\n\n Bu\u015fone<\/strong>: \u015earab\u0131n mantar\u0131n\u0131n bozulmu\u015f ve \u015farab\u0131 etkilemi\u015f oldu\u011funu anlatan bir terimdir. \u015earap tad\u0131m\u0131nda, burunda ke\u015ffedilecek en yayg\u0131n hata, mantar (bu\u015fone) kokusudur. Farkl\u0131 dillerde \u201cbouchonn\u00e9\u201d veya \u201ccorked\u201d olarak adland\u0131r\u0131lan bu koku, mantar \u00fcretiminde beyazlatma i\u015flemi s\u0131ras\u0131nda yap\u0131lm\u0131\u015f olan bir hatadan kaynaklan\u0131r. Bu\u015fone kokusunun zay\u0131f olmas\u0131 durumunda, \u015farab\u0131n taze ve meyveli aromalar\u0131 kaybolur; g\u00fc\u00e7l\u00fc olmas\u0131 ise \u015faraba keskin, k\u00fcfl\u00fc veya \u0131slak kartona benzer bir koku verir.<\/p>\n\n\n\n Buke:<\/strong> Olgun, olgunla\u015fmakta olan, olgunla\u015fmam\u0131\u015f \u015farab\u0131n kokusunu anlatmakta bulunan bir terimdir.<\/p>\n\n\n\n Burun<\/strong>: Koku, aroma, buke terimleriyle e\u015f anlaml\u0131 olan terimdir.<\/p>\n\n\n\n Cibre<\/strong>: \u00dcz\u00fcm\u00fcn s\u0131k\u0131lmas\u0131ndan sonra geriye kalan kabu\u011fa, sapa, k\u0131r\u0131k \u00e7ekirdeklere yani arta kalanlara verilen add\u0131r.<\/p>\n\n\n\n Deg\u00fcstasyon<\/strong>: \u015earab\u0131n de\u011ferlendirilerek tad\u0131lma i\u015flemine verilen add\u0131r.<\/p>\n\n\n\n Deg\u00fcstat\u00f6r<\/strong>: \u015earab\u0131 de\u011ferlendirecek ki\u015fiye denir. Asl\u0131nda i\u015fini ciddi yapan deg\u00fcstat\u00f6rlerin i\u015fleri olduk\u00e7a zordur. \u015earaplar\u0131n kokular\u0131n\u0131 haf\u0131zada tutmak, olgunla\u015fmam\u0131\u015f bir \u015farab\u0131n ileride ne gibi tat, kokuda olaca\u011f\u0131n\u0131 tahmin ederler, bunun yan\u0131nda yiyece\u011fi yemekleri \u00e7ok detayl\u0131 se\u00e7erler, baharatl\u0131 a\u011f\u0131z\u0131 yoran yemekler ve tat duyusunu k\u00f6reltebilecek her \u015feyden ka\u00e7\u0131n\u0131rlar.<\/p>\n\n\n\n Dekantasyon<\/strong>: \u015earab\u0131n tortusundan ar\u0131nd\u0131r\u0131lmas\u0131, havaland\u0131r\u0131lmas\u0131 amac\u0131yla ayr\u0131 bir kaba bo\u015falt\u0131lmas\u0131 i\u015flemidir.<\/p>\n\n\n\n D\u00f6mi sek<\/strong>: Hafif tatl\u0131 \u015faraplar i\u00e7in kullan\u0131lan bir terimdir.<\/p>\n\n\n\n Denge<\/strong>: \u015earab\u0131n alkol oran\u0131, i\u00e7indeki \u015fekeri, asitli\u011fi, tanenin birbiri i\u00e7erisindeki uyumu, bask\u0131n olmamas\u0131 durumuna verilen add\u0131r.<\/p>\n\n\n\n Etek<\/strong>: \u015earab\u0131n rengine verilen add\u0131r.<\/p>\n\n\n\n Fermantasyon:<\/strong> \u00dcz\u00fcm suyundaki \u015fekerin mayaland\u0131ktan sonra karbondioksit ve alkole d\u00f6n\u00fc\u015fme durumudur.<\/p>\n\n\n\n Fini\u015f:<\/strong> \u015earap yutulduktan sonra a\u011f\u0131zda b\u0131rakt\u0131\u011f\u0131 son tat diyebiliriz.<\/p>\n\n\n\n G\u00f6vde:<\/strong> \u015farab\u0131n damakta b\u0131rakt\u0131\u011f\u0131 dolgunlu\u011fa denir. Alkol oran\u0131 y\u00fcksek \u015faraplar dolgun olarak tan\u0131mlan\u0131r. Tanenin g\u00f6vdeye etkisi y\u00fcksektir.<\/p>\n\n\n\n K\u0131sal\u0131k<\/strong>: \u015earap yutulduktan sonra a\u011f\u0131zda kal\u0131c\u0131 olmamas\u0131na verilen add\u0131r. Tanenle kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r.<\/p>\n\n\n\n Kav<\/strong>: Dekantasyon i\u015flemi yap\u0131l\u0131rken konulan kaplara verilen add\u0131r.<\/p>\n\n\n\n Kupaj<\/strong>: farkl\u0131 \u00f6zellikteki f\u0131\u00e7\u0131lar\u0131n i\u00e7indeki \u015farab\u0131n harmanlanmas\u0131na denir. Farkl\u0131 i\u015flemlerden ge\u00e7mi\u015f ayr\u0131 tatta, kokudaki \u015faraplar\u0131n veya farkl\u0131 t\u00fcrdeki \u015faraplar\u0131n kar\u0131\u015ft\u0131r\u0131l\u0131p i\u00e7imi g\u00fczel \u015faraplar\u0131n \u00fcretilmesi en az\u0131ndan hedeflenmesidir.<\/p>\n\n\n\n Lik\u00f6r \u015farap<\/strong>: Fermantasyonu alkol eklenerek durdurulmu\u015f \u015faraplard\u0131r, alkol oran\u0131 %20\u2019lere kadar \u00e7\u0131kabilir. \u015eeker oran\u0131 y\u00fcksektir. Lik\u00f6r \u015faraplar normal \u015faraplar gibi \u00e7abuk bozulmad\u0131\u011f\u0131 i\u00e7in hemen t\u00fcketmek gerekmez. Porto ve jerez \u015faraplar\u0131 en \u00e7ok bilinen lik\u00f6r \u015faraplar\u0131ndand\u0131r.<\/p>\n\n\n\n May\u015fe:<\/strong> \u015e\u0131ral\u0131 cibreye verilen isimdir.<\/p>\n\n\n\n Oksidasyon<\/strong>: Fazla oksijene maruz kalm\u0131\u015f \u015farap hatas\u0131na verilen isimdir.<\/p>\n\n\n\n \u00d6noloji<\/strong>: \u015earapla ilgilenen bilim dal\u0131d\u0131r.<\/p>\n\n\n\n Rekolte:<\/strong> her \u015farab\u0131n \u00f6n y\u00fcz\u00fcnde bir tarih vard\u0131r. bu tarih \u00fcz\u00fcm\u00fcn ba\u011fda yeti\u015fti\u011fi y\u0131ld\u0131r, hasat edildi\u011fi tarih bir nevi do\u011fum y\u0131l\u0131 da diyebiliriz.<\/p>\n\n\n\n Sek<\/strong>: \u015feker oran\u0131 d\u00fc\u015f\u00fck tatl\u0131l\u0131\u011f\u0131 fazla olmayan \u015faraba verilen add\u0131r, asiditeleri genelde y\u00fcksektir.<\/p>\n\n\n\n Sepaj:<\/strong> frans\u0131zca \u00fcz\u00fcm \u00e7e\u015fidi demektir. sepaj \u015farap tek bir \u00fcz\u00fcm \u00e7e\u015fidinden yap\u0131lan \u015faraplara konulmu\u015f isimdir.<\/p>\n\n\n\n Sommelier<\/strong>: \u015farab\u0131n al\u0131m\u0131, muhafazas\u0131, yemek se\u00e7imlerini \u00f6neren \u015farap garsonudur.<\/p>\n\n\n\n Tanen:<\/strong> \u00fcz\u00fcm\u00fcn kabu\u011funda, \u00e7ekirde\u011finde, sap\u0131nda bulunan ve a\u011f\u0131zda kuruluk b\u0131rakan buruk, kekremsilik olu\u015fturan maddedir. \u015earab\u0131n g\u00f6vdeli olmas\u0131na katk\u0131s\u0131 b\u00fcy\u00fckt\u00fcr. K\u0131rm\u0131z\u0131 \u015faraplarda daha fazlad\u0131r. Tanen y\u0131lland\u0131r\u0131ld\u0131\u011f\u0131 f\u0131\u00e7\u0131dan da \u015faraba ge\u00e7ebilir.<\/p>\n\n\n\n Uzunluk<\/strong>: \u015earap tad\u0131ld\u0131ktan sonra a\u011f\u0131zda b\u0131rakt\u0131\u011f\u0131 kal\u0131c\u0131l\u0131kt\u0131r. Tanenle uzunluk aras\u0131nda fark vard\u0131r, a\u011f\u0131zda kal\u0131c\u0131l\u0131k tanen ise burukluk, kekremsiliktir.<\/p>\n\n\n\n Vintage:<\/strong> \u015earab\u0131n tek bir y\u0131l\u0131n \u00fcr\u00fcn\u00fc oldu\u011funu g\u00f6steren terimdir.<\/p>\n\n\n\n Yuvarlakl\u0131k<\/strong>: Taneni, asiditesi, \u015feker oran\u0131 gibi \u00f6zelliklerin \u00f6n plana \u00e7\u0131kmayan \u015faraplar i\u00e7in kullan\u0131lan terimdir. Dengeli \u015faraplarda daha \u00e7ok bulunur.<\/p>\n\n\n\n \u200bK\u00fck\u00fcrt<\/strong>: T\u00fcm canl\u0131larda do\u011fal olarak bulunan bir element olmas\u0131 sebebiyle, b\u00fct\u00fcn \u015faraplarda k\u00fck\u00fcrt vard\u0131r. Raf \u00f6mr\u00fc \u00e7ok k\u0131sa, k\u00fck\u00fcrt ilave edilmemi\u015f \u015faraplara da nadiren rastlan\u0131r. K\u00fck\u00fcrt; \u015farab\u0131 mikroplardan ve oksijenden korur, bozulmas\u0131n\u0131 \u00f6nler. \u015earap \u00fcretiminin yasalarla d\u00fczenlendi\u011fi \u00fclkelerde k\u00fck\u00fcrt kullan\u0131m\u0131, elbette belli standartlara ba\u011fl\u0131d\u0131r. Kimyada kar\u0131\u015f\u0131m\u0131n k\u00fc\u00e7\u00fck bir miktar\u0131n\u0131 olu\u015fturan birimleri belirtmek i\u00e7in ppm, yani milyonda bir oran\u0131 kullan\u0131l\u0131r. K\u00fck\u00fcrt i\u00e7in \u015farap kanunlar\u0131nda izin verilen rakamlar da bu hassas birimle \u00f6l\u00e7\u00fcl\u00fcr. ABD \u015farap kanunlar\u0131 350 ppm, AB ise k\u0131rm\u0131z\u0131larda 160, beyazlarda 210 ppm oranda k\u00fck\u00fcrt izni tan\u0131maktad\u0131r. Yani AB \u00fclkelerinden bir k\u0131rm\u0131z\u0131 \u015farab\u0131n i\u00e7erebilece\u011fi maksimum k\u00fck\u00fcrt miktar\u0131 \u015fi\u015fe ba\u015f\u0131na ancak iki-\u00fc\u00e7 damladan ibarettir. Bu oranda k\u00fck\u00fcrd\u00fcn insan sa\u011fl\u0131\u011f\u0131na zarar\u0131 yoktur. Ancak b\u00fcnyesi k\u00fck\u00fcrde alerjik olanlarda \u00f6ks\u00fcr\u00fck, nefes yollar\u0131nda daralma g\u00f6r\u00fclebilir. Bu y\u00fczden ast\u0131m hastalar\u0131n\u0131n k\u00fck\u00fcrt i\u00e7eren g\u0131dalara kar\u015f\u0131 dikkatli olmalar\u0131 gerekir.<\/p>\n\n\n\n AYDIN GASTRONOMY, 1 (2):17-30, 2017<\/p>\n\n\n\n Leke:<\/strong> Giysilerdeki k\u0131rm\u0131z\u0131 \u015farap lekesini \u00e7\u0131karmak i\u00e7in sizlere yard\u0131mc\u0131 olacak birka\u00e7 pratik y\u00f6ntem bulunmaktad\u0131r. \u00d6ncelikle, giysinize k\u0131rm\u0131z\u0131 \u015farap d\u00f6kt\u00fcyseniz ve elinizin alt\u0131nda beyaz \u015farap varsa, beyaz \u015farab\u0131 lekenin \u00fczerine d\u00f6kebilirsiniz. Beyaz \u015farap, k\u0131rm\u0131z\u0131 pigmenti seyrelterek \u015farap lekesinin kuma\u015ftan \u00e7\u0131kar\u0131lmas\u0131n\u0131 kolayla\u015ft\u0131rabilir. Ayr\u0131ca \u015farap lekesi \u00fczerine tuz serpebilirsiniz; serptikten sonra birka\u00e7 dakika bekleyip; akar su alt\u0131nda y\u0131kayabilirsiniz. Kuma\u015ftaki \u015farap lekesini \u00e7\u0131kar\u0131rken faydas\u0131 olabilen bir ba\u015fka p\u00fcf noktas\u0131 da sodad\u0131r. Bu se\u00e7enek, \u00f6zellikle d\u0131\u015far\u0131da yemek yerken i\u015fe yarar; \u00e7\u00fcnk\u00fc her restoranda soda mevcuttur. Son olarak da temiz bir bezi sodayla nemlendirerek lekeyi emdirebilirsiniz; sonras\u0131nda ise \u015farap lekesi olan b\u00f6lgeyi akar su alt\u0131nda y\u0131kayabilirsiniz.<\/p>\n","protected":false},"excerpt":{"rendered":" \u00d6mer Hayyam’dan bize miras kalan \u015farap tarih\u00e7esine baz\u0131 \u015farap s\u00f6zc\u00fckleri de vard\u0131r daha \u00f6nce derlenmi\u015f olan bir \u015farap s\u00f6zl\u00fc\u011f\u00fc: Bacak: \u015earap kadehteyken hafif \u00e7alkalamam\u0131z sonucunda […]<\/p>\n","protected":false},"author":1,"featured_media":2029,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"novablocks_hero_scroll_indicator":false,"novablocks_hero_position_indicators":false},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/2028"}],"collection":[{"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/comments?post=2028"}],"version-history":[{"count":1,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/2028\/revisions"}],"predecessor-version":[{"id":2030,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/2028\/revisions\/2030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/media\/2029"}],"wp:attachment":[{"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/media?parent=2028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/categories?post=2028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/tags?post=2028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}