{"id":990762,"date":"2023-11-23T17:51:13","date_gmt":"2023-11-23T14:51:13","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=990762"},"modified":"2026-07-18T11:19:30","modified_gmt":"2026-07-18T08:19:30","slug":"sarap-yaslaninca-nasil-degisir","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/sarap-yaslaninca-nasil-degisir\/","title":{"rendered":"How Does Wine Change With Age?"},"content":{"rendered":"
\r\n

The overwhelming majority of our wine purchases are for quick consumption. When choosing which wine to buy, you already have clues in your mind about what and when to drink it, and the wine completes this task at the first opportunity. The wines in this group are wines of recent vintage, that is, 2-3 years old.<\/p>\r\n\r\n\r\n\r\n

We serve approximately 450 types of wine in our wine house in Kad\u0131k\u00f6y. Moreover, you can order all of them by the glass. Of course, most of the wines on the WAYANA menu are young wines. But the number of our wines that are more than 10 years old is too great to be underestimated.<\/p>\r\n\r\n\r\n\r\n

Gerek WAYANA\u2019ya geldi\u011finizde se\u00e7ti\u011finiz \u015faraplar aras\u0131nda gerekse bir \u015farap-sever olarak sizin uzun y\u0131llard\u0131r sab\u0131rla olgunla\u015ft\u0131rd\u0131\u011f\u0131n\u0131z \u00f6rnekler aras\u0131nda art\u0131k ya\u015f\u0131n\u0131 alm\u0131\u015f \u015faraplarla kar\u015f\u0131la\u015fabilirsiniz. Bir \u015farap merakl\u0131s\u0131 olarak, heyecanla bekledi\u011finiz o an gelip olgun \u015farab\u0131 a\u00e7t\u0131\u011f\u0131n\u0131zda kar\u015f\u0131n\u0131za, gen\u00e7 zamanlar\u0131na g\u00f6re b\u00fcy\u00fck de\u011fi\u015fimlere u\u011fram\u0131\u015f bir \u015farap \u00e7\u0131kar. Y\u0131llar i\u00e7inde v\u00fccudumuzda sa\u00e7lar\u0131n beyazla\u015fmas\u0131, derinin gerginli\u011fini kaybetmesi gibi izler b\u0131rakan ya\u015flanma, canl\u0131 bir organizma olan \u015farapta da de\u011fi\u015fimler yarat\u0131r. Bu de\u011fi\u015fimlere biraz daha yak\u0131ndan bakal\u0131m. \u00d6nce biraz ansiklo\u011fedik bilgi:<\/p>\r\n

\u015ei\u015fedeki Mikro-Evrim: Polimerizasyon ve Renk Piksellerinin D\u00f6n\u00fc\u015f\u00fcm\u00fc<\/h2>\r\n

\u015earab\u0131n \u015fi\u015fe i\u00e7indeki o lo\u015f ve sessiz ya\u015flanma s\u00fcreci, asl\u0131nda durmaks\u0131z\u0131n devam eden bir mikroskobik kimya operasyonudur. Mantar\u0131n g\u00f6zeneklerinden s\u0131zan milimetrik oksijen pikselleri, \u015farab\u0131n i\u00e7indeki narin tanenler ve antosiyaninler, yani renk pigmentleri ile s\u00fcrekli olarak etkile\u015fime girer. Zaman ge\u00e7tik\u00e7e, bu k\u00fc\u00e7\u00fck molek\u00fcller birbirine tutunarak daha uzun zincirler olu\u015fturur; enoloji biliminde bu s\u00fcrece “polimerizasyon” ad\u0131 verilir. Polimerizasyon ger\u00e7ekle\u015ftik\u00e7e, gen\u00e7 \u015farab\u0131n o damakta agresif, k\u00f6\u015feli ve h\u0131r\u00e7\u0131n duran tanen yap\u0131s\u0131 a\u011f\u0131rla\u015farak \u00e7\u00f6ker ve yerini ipeksi, kadifemsi ve p\u00fcr\u00fczs\u00fcz bir dokuya b\u0131rak\u0131r. E\u015f zamanl\u0131 olarak renk pigmentleri de bu kimyasal b\u00fck\u00fclmeden pay\u0131n\u0131 al\u0131r; k\u0131rm\u0131z\u0131 \u015faraplar\u0131n o canl\u0131 mor ve yakut tonlar\u0131 yava\u015f\u00e7a kiremit, kederli birer kahve rengine evrilirken, beyaz \u015faraplar alt\u0131n sar\u0131s\u0131ndan derin kehribar tonlar\u0131na ge\u00e7i\u015f yapar. \u015ei\u015fedeki bu mikroevrim, s\u0131v\u0131n\u0131n canl\u0131l\u0131\u011f\u0131n\u0131n d\u00fcr\u00fcst birer kan\u0131t\u0131d\u0131r.<\/p>\r\n

Primer Aromalardan Tersiyer Zenginli\u011fe: Duyusal Haf\u0131zan\u0131n Katmanlar\u0131<\/h2>\r\n

Ya\u015flanma s\u00fcreci, \u015farab\u0131n aromatik kimli\u011fini do\u011frusal s\u0131n\u0131rlar\u0131ndan s\u0131y\u0131rarak bir koku katman\u0131na b\u00fcr\u00fcnd\u00fcr\u00fcr. \u015earab\u0131n gen\u00e7lik d\u00f6neminde tamamen bask\u0131n olan o taze meyve, \u00e7i\u00e7ek ve bitki karakterli “primer aromalar\u0131” \u015fi\u015fede ge\u00e7en y\u0131llarla birlikte yava\u015f\u00e7a geri \u00e7ekilir. Alkol, asit ve narin me\u015fe bile\u015fenlerinin o oksijensiz lo\u015f ortamdaki sab\u0131rl\u0131 entegrasyonu yerini “tersiyer aromalar” dedi\u011fimiz olgunluk kokular\u0131na b\u0131rak\u0131r. Kadehi \u00e7evirdi\u011finizde burnunuza ula\u015fan o kuru yaprak, t\u00fct\u00fcn, deri, nemli orman taban\u0131, mantar ve hatta kuru incir notalar\u0131, \u015farab\u0131n zaman\u0131 kendi g\u00f6vdesinde ve kendi ba\u015f\u0131na i\u015fledi\u011finin kan\u0131t\u0131d\u0131r. Bu aromatik d\u00f6n\u00fc\u015f\u00fcm esteti\u011fi, \u015farab\u0131 end\u00fcstriyel fabrikasyon i\u00e7eceklerin tektipli\u011finden ay\u0131ran, ona entelekt\u00fcel ve felsefi bir karakter kazand\u0131ran enolojik mucizedir.<\/p>\r\n\r\n\r\n\r\n

Changes in the Taste of Wine:<\/h2>\r\n\r\n\r\n\r\n

Gen\u00e7 \u015faraplar\u0131, yap\u0131ld\u0131klar\u0131 \u00fcz\u00fcmlerle \u00f6zde\u015fle\u015fmi\u015f tatlar\u0131yla tan\u0131r\u0131z. Asil \u00fcz\u00fcmlerden Merlot k\u0131rm\u0131z\u0131 erik, Sauvignon Blanc taze \u00e7imen, Viognier kay\u0131s\u0131 tad\u0131yla kendilerini belli ederler. Bu ana tatlar\u0131n yan\u0131 s\u0131ra \u00fcretim tekni\u011finde yer verilmi\u015fse, f\u0131\u00e7\u0131 etkisinin yaratt\u0131\u011f\u0131 vanilya veya malolaktik fermantasyon uygulanm\u0131\u015fsa, tereya\u011f\u0131 tatlar\u0131 \u015farab\u0131 zenginle\u015ftirir.<\/p>\r\n\r\n\r\n\r\n

As the years pass and the wine ages, the flavors of ripening are added to these flavors. The fresh fruit flavors we experience when the wine is young turn into dried fruit flavors as it changes. Again, we see that flavors such as honey, earthiness, mushroom and hay, which we did not realize when we were young due to the intensity of the main tastes, become more prominent.<\/p>\r\n\r\n\r\n\r\n

Bu de\u011fi\u015fim nas\u0131l ger\u00e7ekle\u015fir? Organik yap\u0131ya sahip olan \u015farab\u0131n i\u00e7indeki asit ve alkol, \u015faraptaki mikroorganizmalarla s\u00fcrekli bir kimyasal ili\u015fki i\u00e7indedir. Bu kimyasal ili\u015fkinin yaratt\u0131\u011f\u0131 de\u011fi\u015fim zamana ba\u011fl\u0131 olarak farkl\u0131l\u0131k g\u00f6sterir. Be\u015f y\u0131l \u00f6ncenin \u015farab\u0131n\u0131 a\u00e7t\u0131\u011f\u0131n\u0131zda kar\u015f\u0131n\u0131za gelen aroma ve tatlar, ayn\u0131 \u015farap on y\u0131l bekledi\u011finde farkl\u0131la\u015farak sizi \u015fa\u015f\u0131rt\u0131r. \u015earaptaki asit, alkol, \u015feker oransal olarak ayn\u0131 kalsa bile, ya\u015fad\u0131\u011f\u0131 kimyasal de\u011fi\u015fimin duyu organlar\u0131m\u0131z taraf\u0131ndan saptanan de\u011fi\u015fimi dramatik boyuttad\u0131r.<\/p>\r\n\r\n\r\n\r\n

Changes in the Color of Wine:<\/h2>\r\n\r\n\r\n\r\n

\u015earab\u0131n renginde meydana gelen de\u011fi\u015fim, ya\u015flanmay\u0131 saptaman\u0131n en kolay yoludur. Renkte ya\u015fanan de\u011fi\u015fimin sebebi, ne kadar yava\u015f ger\u00e7ekle\u015firse ger\u00e7ekle\u015fsin, oksidasyondur. Havayla temas\u0131, demirin havadaki oksijen etkisiyle paslanmas\u0131na yol a\u00e7arsa, kapal\u0131 \u015farap \u015fi\u015fesinin i\u00e7ine hapsedilen s\u0131n\u0131rl\u0131 havadaki oksijen ve do\u011fal mantar\u0131n izin verdi\u011fi mikro hava giri\u015fi de \u015farap \u00fczerinde benzer bir etki yarat\u0131r.<\/p>\r\n\r\n\r\n\r\n

White wine, which is lemon yellow when you first buy it, turns to amber color over time, and the wine, which was initially golden yellow, turns to dark orange. We observe that the color of salmon in ros\u00e9s turns to the color of onion skin. The colors of red wines, which we see between ruby red and purple when young, shift towards brick red and shades of brown over the years.<\/p>\r\n\r\n\r\n\r\n

We included the changes in the taste and color of wine in this article. We will devote another article on this subject to the changes that aging creates in the texture of wine and which wines are suitable for aging.<\/p>\r\n

\u015earab\u0131n \u015fi\u015fe i\u00e7indeki o sessiz ve as\u0131rl\u0131k mikro-evrimi, zaman\u0131n tanenler \u00fczerinde yaratt\u0131\u011f\u0131 o ipeksi dokusal d\u00f6n\u00fc\u015f\u00fcmler ve tersiyer aromalar\u0131n koku haf\u0131zam\u0131zdaki izleri ilginizi \u00e7ekiyorsa, blogumuzdaki di\u011fer nitelikli teknik ara\u015ft\u0131rmalar\u0131m\u0131za da g\u00f6z atabilirsiniz:<\/p>\r\n