{"id":991132,"date":"2024-07-28T03:42:59","date_gmt":"2024-07-28T00:42:59","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991132"},"modified":"2026-07-14T14:03:41","modified_gmt":"2026-07-14T11:03:41","slug":"sarap-uretiminin-olmazsa-olmazi-oksijen","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/sarap-uretiminin-olmazsa-olmazi-oksijen\/","title":{"rendered":"\u015earap \u00dcretiminin Olmazsa Olmaz\u0131: OKS\u0130JEN"},"content":{"rendered":"
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There are common observations in our daily lives. For instance, when we take a bite of an apple and put it aside, we notice that the white part where we took the bite has turned brown when we pick it up again. When we take the second bite, we realize that the freshness of the first bite is only reached when our teeth sink deeper, but we don't pay much attention to it since we already know this.<\/p>\r\n\r\n\r\n\r\n

Gerek elmadaki g\u00f6rsel ve duyusal fark gerek a\u00e7\u0131kta kalan metalde beliren pas lekeleri bildi\u011fimiz ama g\u00f6remedi\u011fimiz bir elementin etkileridir: oksijen. \u00c7o\u011fumuzu\u00a0bu sayfalarda bir araya getiren ortak ilgi alan\u0131m\u0131z \u015farab\u0131n da varl\u0131\u011f\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde oksijene, kalitesi de oksijenin nas\u0131l kullan\u0131ld\u0131\u011f\u0131na ya da etki etti\u011fine ba\u011fl\u0131d\u0131r.<\/p>\r\n\r\n\r\n\r\n

WAYANA\u2019da\u00a0\u015farab\u0131n nitelik kayb\u0131na u\u011framamas\u0131, bizim birinci \u00f6nceli\u011fimizdir. Niteli\u011fini kaybeden \u015farab\u0131 servis edemeyece\u011fimiz i\u00e7in havayla (siz bunu oksijenle diye okuyun) temas etmemesini sa\u011flamam\u0131z gerekir. Hele b\u00fct\u00fcn \u015faraplar\u0131m\u0131z\u0131 kadehle servis etti\u011fimiz i\u00e7in hayat\u00ee \u00f6nemi\u00a0ta\u015f\u0131r\u00a0bizler a\u00e7\u0131s\u0131ndan. Bunu sa\u011flamak i\u00e7in \u015fi\u015felerin mantar\u0131n\u0131 \u00e7\u0131karmadan \u00f6zel bir aparatla \u015farab\u0131 \u015fi\u015feden\u00a0kadehe\u00a0al\u0131r\u0131z ve havayla temas etmemesini sa\u011flar\u0131z.<\/p>\r\n\r\n\r\n\r\n

But oxygen is not just a gas that destroys and has negative effects. In fact, it is both an inseparable part of production and one of the fundamental rules of obtaining quality wine by using oxygen wisely. The secret here lies in controlled and moderate oxygen exposure. Let's take a look together at the role of oxygen in different stages of production.<\/p>\r\n

Red\u00fcksiyon Tehlikesi: Oksijensizli\u011fin Kimyasal Kusurlar\u0131<\/h2>\r\n

\u015earap \u00fcretiminde oksijeni tamamen d\u0131\u015flamak ve \u015f\u0131ray\u0131 mutlak bir yal\u0131t\u0131mla korumaya \u00e7al\u0131\u015fmak, enoloji d\u00fcnyas\u0131nda “red\u00fcksiyon”, dilimizdeki kar\u015f\u0131l\u0131\u011f\u0131yla indirgenme ad\u0131 verilen ciddi duyusal kusurlarla sonu\u00e7lanabilir. Oksijenle temas\u0131n tamamen kesildi\u011fi anaerobik, yani oksijensiz ortamlarda, mayalar\u0131n azot metabolizmas\u0131 bozulur ve ortamdaki k\u00fck\u00fcrt bile\u015fikleri h\u0131zla “hidrojen s\u00fclf\u00fcr” (H2S) gaz\u0131na d\u00f6n\u00fc\u015f\u00fcr. Bu durum, \u015farapta taze meyve aromalar\u0131n\u0131n \u00fczerini tamamen \u00f6rten, \u00e7\u00fcr\u00fck yumurta, kibrit, bayat so\u011fan veya \u0131slak karton kokular\u0131yla karakterize edilen a\u011f\u0131r, kapal\u0131 bir duyusal tabaka yarat\u0131r. Dolay\u0131s\u0131yla \u00f6nolog, mahzende s\u00fclfiti (SO2) kontrols\u00fczce bas\u0131p oksijenden ka\u00e7mak yerine, \u015farab\u0131n nefes almas\u0131na izin vererek bu kapal\u0131, indirgenmi\u015f karakterin olu\u015fmas\u0131n\u0131 engelleyecek o milimetrik oksijen transferlerini kontroll\u00fc bir bi\u00e7imde y\u00f6netmek zorundad\u0131r.<\/p>\r\n

Mikro-Oksijenasyon ve Tanen Polimerizasyonunun Anatomisi<\/h2>\r\n

Oksijenin mahzendeki en \u00f6nemli g\u00f6revi, k\u0131rm\u0131z\u0131 \u015faraplar\u0131n g\u00f6vdesini ve a\u011f\u0131zda b\u00fcz\u00fcc\u00fc his yaratan tanen yap\u0131s\u0131n\u0131 ipeksi bir yumu\u015fakl\u0131\u011fa kavu\u015fturan “tanen polimerizasyonu” s\u00fcrecini tetiklemesidir. Me\u015fe f\u0131\u00e7\u0131n\u0131n o s\u0131k dokulu g\u00f6zeneklerinden s\u0131zan veya \u00e7elik tanklarda “mikrooksijenasyon” cihazlar\u0131yla \u015f\u0131rada \u00e7\u00f6z\u00fcnen miligram seviyesindeki \u00e7ok d\u00fc\u015f\u00fck miktardaki oksijen, serbest haldeki antosiyaninleri, yani renk pigmentlerini ve ham tanen molek\u00fcllerini birbirine ba\u011flayan kimyasal bir k\u00f6pr\u00fc vazifesi g\u00f6r\u00fcr. Oksijen sayesinde bu molek\u00fcller birbirine tutunarak daha uzun, daha esnek ve kadifemsi polimer zincirleri olu\u015fturur. Bu s\u00fcre\u00e7 \u015farab\u0131n rengini stabilize edip karart\u0131rken, dama\u011f\u0131 t\u0131rmalayan o ham, ye\u015fil tanenleri de kadife bir yumu\u015fakl\u0131\u011fa kavu\u015fturur. Oksijen, do\u011fru dozda kullan\u0131ld\u0131\u011f\u0131nda \u015farab\u0131 \u00e7\u00fcr\u00fctmeyen, aksine onu zamana kar\u015f\u0131 mukavemetli k\u0131lan en asil enolojik mimard\u0131r.<\/p>\r\n\r\n\r\n\r\n

Nat\u00fcrel \u015farap \u00fcretiminde fermantasyon k\u00fcplerde ve beton tanklarda da yap\u0131labilir ve bu s\u00fcre\u00e7te hava yal\u0131t\u0131lmaz. \u00dcstelik do\u011fal mayan\u0131n daha etkin olmas\u0131 i\u00e7in belli aral\u0131klarla kabuklar\u0131n da yer ald\u0131\u011f\u0131 \u00fcz\u00fcm \u015f\u0131ras\u0131 kar\u0131\u015ft\u0131r\u0131larak havayla (yani oksijenle) daha \u00e7ok bulu\u015fmas\u0131 sa\u011flan\u0131r. Yani, bu a\u015famada oksijen, \u00fcretimin en \u00f6nemli g\u00f6revlerinden birini \u00fcstlenir.<\/p>\r\n\r\n\r\n\r\n

Fermantasyon sonras\u0131nda oksijenin aktif de\u011fi\u015ftirici \u00f6zelli\u011fi bu s\u00fcre\u00e7ten sonra \u00fcr\u00fcn\u00fcn karar\u0131nda de\u011fi\u015fimi sa\u011flamaya evrilir. \u00c7\u00fcnk\u00fc yo\u011fun oksijen etkisi bu kez \u015farab\u0131n h\u0131zl\u0131 ya\u015flanmas\u0131 ve niteli\u011fini kaybetmesi anlam\u0131na gelir. Bu nedenle \u015farap uzmanlar\u0131 d\u00fczenli kontrollerle \u015faraptaki de\u011fi\u015fimi izler ve \u015fi\u015felemeye uygun hale geli\u015f s\u00fcrecini g\u00fcn be g\u00fcn takip ederler.<\/p>\r\n\r\n\r\n\r\n

\u015earap, \u015fi\u015feye girdikten sonra havayla temas\u0131 tamamen kesilir mi? Cevap belki sizi \u015fa\u015f\u0131rtacak, ama hay\u0131r. Nitelikli \u015faraplar\u0131n a\u011f\u0131zlar\u0131n\u0131 kapatmada do\u011fal mantardan yap\u0131lan t\u0131palar kullan\u0131l\u0131r. \u00d6zel bir me\u015fe a\u011fac\u0131 kabu\u011fundan yap\u0131lan bu t\u0131palar\u0131n \u00f6zelli\u011fi \u00a0mantarlar\u0131n g\u00f6zenekli ve esnek bir yap\u0131ya sahip olmalar\u0131d\u0131r. Bu mantarla kapat\u0131lan \u015fi\u015felerin i\u00e7indeki \u015farap, mantar\u0131n izin verdi\u011fi \u00f6l\u00e7\u00fcde oksijenle temas\u0131 s\u00fcrd\u00fcr\u00fcr. Buna \u2018mikrooksidasyon\u2019 ad\u0131n\u0131 veriyoruz. Asl\u0131na bakarsan\u0131z, \u015farab\u0131n y\u0131llanmas\u0131 \u00fcreticinin denetiminde f\u0131\u00e7\u0131 ve tanklarda ge\u00e7irdi\u011fi ve sonras\u0131nda da \u015fi\u015fede ge\u00e7irdi\u011fi s\u00fcre boyunca ya\u015fad\u0131\u011f\u0131 mikro de\u011fi\u015fimlerle \u015fekillenir.<\/p>\r\n\r\n\r\n\r\n

Evinizde i\u00e7mek \u00fczere ald\u0131\u011f\u0131n\u0131z ama bir kadeh i\u00e7tikten sonra a\u011fz\u0131n\u0131 kapat\u0131p b\u0131rakt\u0131\u011f\u0131n\u0131z \u015farab\u0131n ba\u015f\u0131na neler mi gelir? Asl\u0131nda mantar\u0131n\u0131 \u00e7\u0131kard\u0131\u011f\u0131n\u0131z andan itibaren koruma ko\u015fullar\u0131 ortadan kalkar ve \u015faraptaki h\u0131zl\u0131 oksidasyon ba\u015flar. \u015earapta ka\u00e7\u0131n\u0131lmaz olarak gerileme ba\u015flar, ama s\u00fcre uzad\u0131k\u00e7a lezzetteki de\u011fer kayb\u0131 belirginle\u015fir. \u0130zleyen iki g\u00fcn i\u00e7inde \u015farab\u0131n\u0131z\u0131 t\u00fcketmeniz iyi olur. Sonras\u0131nda da \u00e7\u0131kana raz\u0131 olarak i\u00e7meye devam edebilirsiniz, elbette.\u00a0<\/p>\r\n\r\n\r\n\r\n

Bir ba\u015fka yaz\u0131da bizim serviste kulland\u0131\u011f\u0131m\u0131z ve \u015faraplar\u0131m\u0131z\u0131\u00a0oksijenin olumsuz etkisinden uzun s\u00fcre korumam\u0131z\u0131 sa\u011flayan ara\u00e7lara ve \u00e7al\u0131\u015fma bi\u00e7imlerine bakaca\u011f\u0131z.<\/p>\r\n

Oksijenin o s\u0131k dokulu me\u015fe g\u00f6zeneklerinden s\u00fcz\u00fclerek tanenleri kadife gibi yumu\u015fatan kimyasal g\u00fcc\u00fc, f\u0131\u00e7\u0131lar\u0131n mikro-oksijenasyon s\u0131rlar\u0131 ve enoloji bilimi ilginizi \u00e7ekiyorsa, blogumuzdaki di\u011fer nitelikli teknik ve tarihsel ara\u015ft\u0131rmalar\u0131m\u0131za da g\u00f6z atabilirsiniz:<\/p>\r\n