\u015earab\u0131n\u0131z s\u0131zd\u0131rmam\u0131\u015f, hava almam\u0131\u015f olmal\u0131d\u0131r. S\u0131zd\u0131ran \u015faraplar oksijenle temas ederek bozulur, hava da \u015faraba bayat bir tat verir. \u015ei\u015fenin a\u011fz\u0131ndaki kaps\u00fcl \u015fi\u015feye yap\u0131\u015fm\u0131\u015fsa veya etikette \u015farap lekesi bulunuyorsa \u015farap \u00f6nceden s\u0131zd\u0131rm\u0131\u015f olabilir. Uzun s\u00fcre dik saklanm\u0131\u015f \u015faraplarda mantar\u0131n kurumas\u0131 ve \u015farab\u0131n havayla temas\u0131 s\u00f6z konusu olabilir. Uzun s\u00fcre g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131nda kalm\u0131\u015f \u015faraplar\u0131n ise bozulmu\u015f olmas\u0131 muhtemeldir. Bazen renginden bazen de tad\u0131na bakarak anlayabilirsiniz.<\/p>\n\n\n\n
Bir \u015farab\u0131 di\u011fer bir \u015faraptan daha pahal\u0131 yapan; Dekante etmek<\/strong>: \u015earaplar a\u00e7\u0131l\u0131p oksijenle temas ettiklerinde aroma ve lezzeti ortaya \u00e7\u0131kar. Her \u015farapta dekantasyon (havaland\u0131rma) i\u015flemine gerek yoktur. Gen\u00e7 beyaz \u015faraplarda havaland\u0131rman\u0131n faydas\u0131 olmazken, y\u0131lland\u0131r\u0131lm\u0131\u015f beyazlarda k\u0131sa s\u00fcreli havaland\u0131rma aromalar\u0131n uyanmas\u0131n\u0131 sa\u011flar. K\u0131rm\u0131z\u0131 \u015faraplarda ise dekantasyon i\u015flemine daha \u00e7ok ihtiya\u00e7 vard\u0131r. Y\u0131llanma sebebiyle olu\u015fan tortular bu i\u015flemle \u015faraptan ayr\u0131l\u0131rken; y\u00fcksek tanenli gen\u00e7 \u015faraplar havaland\u0131rma ile daha yumu\u015fak bir i\u00e7im kazan\u0131r. \u00c7ok ya\u015fl\u0131 \u015faraplarda ise neredeyse hi\u00e7 tanen kalmad\u0131\u011f\u0131ndan, oksijenle ani temas\u0131nda \u015farap bozulabilir.<\/p>\n\n\n\n \u015earaptaki renk tonlar\u0131<\/strong><\/p>\n\n\n\n \u0130klimden ya\u011fmura, maya cinsinden maserasyon s\u00fcresine, dinlendirildi\u011fi f\u0131\u00e7\u0131dan \u015farab\u0131n ya\u015f\u0131na, daha bir\u00e7ok farkl\u0131 etken \u015farab\u0131n rengini etkileyebilir. \u00d6rne\u011fin bir Shiraz gen\u00e7ken parlak ve koyu mor tonlar\u0131nda, 20 sene sonra ise kiremitimsi turuncu tonlar\u0131yla kar\u015f\u0131m\u0131za \u00e7\u0131kabilir. Yine ya\u015f\u0131 ilerlemi\u015f bir \u00d6k\u00fczg\u00f6z\u00fc ve Bo\u011fazkere kupaj\u0131n\u0131n parlak, canl\u0131, koyu bir k\u0131rm\u0131z\u0131 olmas\u0131 beklenemez. \u00c7o\u011funlukla f\u0131\u00e7\u0131ya girmemi\u015f Riesling \u00fcz\u00fcm\u00fcnden yap\u0131lan \u015faraplar gen\u00e7ken solgun beyazla limonumsu ye\u015fil tonlar aras\u0131nda gidip gelir. Chardonnay\u2019ler ise genelde me\u015fe f\u0131\u00e7\u0131larda dinlendirildiklerinden alt\u0131n sar\u0131s\u0131 renklere sahiplerdir. \u0130ngiltere\u2019de, uzmanlar, bu konuyla ilgili ortak bir dil kullanmaktad\u0131r. Buna g\u00f6re renk analizi \u00fc\u00e7 ana ba\u015fl\u0131k alt\u0131nda toplan\u0131r; berrakl\u0131k, yo\u011funluk ve renk. Berrakl\u0131k tan\u0131m\u0131nda, en \u00e7ok, \u201cberrak\u201d veya \u201cbulan\u0131k\u201d; yo\u011funluktaysa, \u201csu beyaz\u0131\u201d, \u201csoluk\u201d, \u201corta\u201d, \u201ckoyu\u201d gibi terimleri kullan\u0131l\u0131r. Renk tan\u0131m\u0131nda kullan\u0131lan terimler ise beyaz, roze ve k\u0131rm\u0131z\u0131 \u015faraplar aras\u0131nda farkl\u0131la\u015f\u0131r. Beyazlar\u0131n renk tan\u0131m\u0131nda, \u201climonumsu ye\u015fil\u201d, \u201climon sar\u0131s\u0131\u201d, \u201calt\u0131n sar\u0131s\u0131\u201d, \u201ckehribar\u201d; rozelerde, \u201cpembe\u201d, \u201csomon\u201d, \u201cturuncu\u201d ve \u201cso\u011fan kabu\u011fu\u201d; k\u0131rm\u0131z\u0131larda ise \u201cmor\u201d, \u201cyakut\u201d, \u201clal\u201d, \u201ckumral\u201d ve \u201ckahverengi\u201d \u015feklinde belirtilir.<\/p>\n","protected":false},"excerpt":{"rendered":" \u015earab\u0131n\u0131z s\u0131zd\u0131rmam\u0131\u015f, hava almam\u0131\u015f olmal\u0131d\u0131r. S\u0131zd\u0131ran \u015faraplar oksijenle temas ederek bozulur, hava da \u015faraba bayat bir tat verir. \u015ei\u015fenin a\u011fz\u0131ndaki kaps\u00fcl \u015fi\u015feye yap\u0131\u015fm\u0131\u015fsa veya etikette […]<\/p>\n","protected":false},"author":1,"featured_media":2033,"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\/2031"}],"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=2031"}],"version-history":[{"count":1,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/2031\/revisions"}],"predecessor-version":[{"id":2032,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/2031\/revisions\/2032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/media\/2033"}],"wp:attachment":[{"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/media?parent=2031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/categories?post=2031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kavin.com.tr\/index.php\/wp-json\/wp\/v2\/tags?post=2031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u2022 \u015earab\u0131n nas\u0131l \u00fcretildi\u011fi,
\u2022 \u015earab\u0131n k\u00f6keni, apelasyonu
\u2022 Belirli \u00fcz\u00fcm \u00e7e\u015fitlerine olan taleptir.<\/strong><\/p>\n\n\n\n