{"id":991208,"date":"2024-08-18T02:51:24","date_gmt":"2024-08-17T23:51:24","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991208"},"modified":"2026-07-14T19:49:06","modified_gmt":"2026-07-14T16:49:06","slug":"her-mese-ayni-degil","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/her-mese-ayni-degil\/","title":{"rendered":"Her Me\u015fe Ayn\u0131 De\u011fil"},"content":{"rendered":"
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F\u0131\u00e7\u0131larda kullan\u0131lan me\u015fe a\u011fa\u00e7lar\u0131n\u0131 konu\u015facaksak \u00f6nce k\u0131talar ve teruarlar a\u00e7\u0131s\u0131nda kar\u015f\u0131m\u0131za \u00e7\u0131kan temel farkl\u0131l\u0131klar\u0131 ve toasting i\u015fleminin \u00e7er\u00e7evesini \u00e7izen hat\u0131rlatmalar\u0131m\u0131za bakal\u0131m.\u00a0<\/p>\r\n

T\u00fcrsel ve Jeo-Botanik Ayr\u0131m: Quercus Petraea ve Quercus Alba<\/h2>\r\n

Me\u015fe f\u0131\u00e7\u0131n\u0131n \u015faraba olan etkisini belirleyen ilk ve en kritik fakt\u00f6r, f\u0131\u00e7\u0131n\u0131n \u00fcretildi\u011fi me\u015fe a\u011fac\u0131n\u0131n botanik t\u00fcr\u00fc ve b\u00fcy\u00fcd\u00fc\u011f\u00fc orman\u0131n toprak\/iklim yap\u0131s\u0131d\u0131r. Frans\u0131z me\u015fesi \u00e7o\u011funlukla “Quercus petraea” ve “Quercus robur” t\u00fcrlerinden \u00fcretilir. Bu a\u011fa\u00e7lar, Fransa\u2019n\u0131n Allier, Nevers veya Tron\u00e7ais gibi serin, s\u0131k dokulu ormanlar\u0131nda son derece yava\u015f b\u00fcy\u00fcr. Sonu\u00e7 olarak, odunun g\u00f6zenek yap\u0131s\u0131, yani halka s\u0131kl\u0131\u011f\u0131, son derece dar ve narin olur; bu da \u015faraba milimetrik bir mikrooksijenasyon sa\u011flarken, yap\u0131sal tanenleri ve baharatl\u0131 aromalar\u0131 (karanfil, sedir a\u011fac\u0131) s\u0131v\u0131ya son derece yava\u015f ve entegre bir bi\u00e7imde ge\u00e7irir. \u00d6te yandan, Amerikan me\u015fesi olan “Quercus alba”, Kuzey Amerika’n\u0131n daha s\u0131cak ve nemli b\u00f6lgelerinde h\u0131zla b\u00fcy\u00fcd\u00fc\u011f\u00fc i\u00e7in \u00e7ok daha geni\u015f g\u00f6zenekli ve gev\u015fek bir odun lif yap\u0131s\u0131na sahiptir. Bu fiziksel fark, f\u0131\u00e7\u0131dan \u015faraba \u00e7ok daha agresif, frapan ve tatl\u0131 aromalar\u0131n, \u00f6zellikle vanilin ve Hindistan cevizi laktonlar\u0131n\u0131n h\u0131zla transfer olmas\u0131na yol a\u00e7ar.<\/p>\r\n

Toasting Sanat\u0131: Is\u0131l \u0130\u015flem ve Odunun Kimyasal D\u00f6n\u00fc\u015f\u00fcm\u00fc<\/h2>\r\n

F\u0131\u00e7\u0131 tahtalar\u0131n\u0131n b\u00fck\u00fclmesi ve dezenfekte edilmesi a\u015famas\u0131nda uygulanan yakma\/kavurma, \u015farap d\u00fcnyas\u0131nda bilinen ad\u0131yla toasting derecesi, f\u0131\u00e7\u0131n\u0131n \u015faraba verece\u011fi aromatik paleti bir ressam gibi \u015fekillendirir. F\u0131\u00e7\u0131n\u0131n i\u00e7 k\u0131sm\u0131nda yak\u0131lan hafif (Light Toast), orta (Medium Toast) veya yo\u011fun (Heavy Toast) ate\u015f odunun h\u00fccre \u00e7eperindeki sel\u00fcloz, hemisel\u00fcloz ve lignin yap\u0131lar\u0131n\u0131 termal olarak par\u00e7alar. Bu piroliz s\u00fcreci sonucunda ligninin par\u00e7alanmas\u0131yla “vanilin” a\u00e7\u0131\u011fa \u00e7\u0131karken, hemisel\u00fclozun karamelize olmas\u0131 \u015faraba tereya\u011f\u0131, karamel ve f\u0131r\u0131nlanm\u0131\u015f ekmek tonlar\u0131 kazand\u0131r\u0131r. Hafif yak\u0131lm\u0131\u015f bir f\u0131\u00e7\u0131 \u015farab\u0131n meyvemsi karakterini ve asiditesini \u00f6n planda tutarken, yo\u011fun yak\u0131lm\u0131\u015f (Heavy Toast) bir f\u0131\u00e7\u0131 \u015faraba isli, kahve, bitter \u00e7ikolata ve f\u00fcme karakterini a\u015f\u0131lar. Dolay\u0131s\u0131yla \u00f6nolog, sadece bir me\u015fe t\u00fcr\u00fc se\u00e7mez; ayn\u0131 zamanda asman\u0131n sundu\u011fu meyve karakterine uygun bir \u0131s\u0131l i\u015flem derecesini de milimetrik olarak tasarlar.<\/p>\r\n

F\u0131\u00e7\u0131n\u0131n \u015farap \u00fcretim \u00e7izgisindeki yeri asl\u0131nda \u00e7ok net. Ya\u015fanan depolama ve sevkiyat sorunlar\u0131 i\u00e7in ba\u015fvurulan \u00e7\u00f6z\u00fcmlerden birisi olmu\u015f: ah\u015fap f\u0131\u00e7\u0131. Daha \u00f6nce amforalar\u0131n \u00fcstlendi\u011fi g\u00f6rev f\u0131\u00e7\u0131lara ge\u00e7mi\u015f. F\u0131\u00e7\u0131lar bu g\u00f6revi y\u00fczy\u0131llar boyunca s\u00fcrd\u00fcrm\u00fc\u015fler. Bug\u00fcn\u00fcn \u015farap \u00fcretiminde f\u0131\u00e7\u0131n\u0131n daha farkl\u0131 bir yerde oldu\u011funu g\u00f6r\u00fcyoruz. Zaten f\u0131\u00e7\u0131n\u0131n tarihsel evrimiyle ilgili geni\u015f bir yaz\u0131y\u0131 daha \u00f6nceki bloglar\u0131m\u0131zdan birinde i\u015flemi\u015ftik. Bu yaz\u0131da daha \u00e7ok f\u0131\u00e7\u0131da kullan\u0131lan me\u015fenin men\u015fei itibar\u0131yla farkl\u0131l\u0131klar\u0131n\u0131n \u015faraba etkilerini anlamaya \u00e7al\u0131\u015faca\u011f\u0131z.<\/p>\r\n\r\n\r\n\r\n

\u015earap \u00fcretimine daha yak\u0131n olanlarla f\u0131\u00e7\u0131 hakk\u0131nda konu\u015fmaya ba\u015flad\u0131\u011f\u0131n\u0131zda, iki ana eksende konu\u015ftu\u011funuzu fark edersiniz. Bu eksenlerden ilki gen\u00e7 f\u0131\u00e7\u0131 m\u0131, ya\u015fl\u0131 f\u0131\u00e7\u0131 m\u0131 oldu\u011fudur. \u0130kinci eksen co\u011frafyad\u0131r. \u00c7o\u011funlukla da Frans\u0131z ve Amerikan me\u015fe f\u0131\u00e7\u0131lar\u0131n\u0131n g\u00fcndeme geldi\u011fini g\u00f6r\u00fcrs\u00fcn\u00fcz.<\/p>\r\n\r\n\r\n\r\n

Biraz daha geni\u015f bir perspektiften bakacak olursak, asl\u0131nda me\u015fe a\u011fa\u00e7lar\u0131 da cinsleri ve yeti\u015ftikleri yerler a\u00e7\u0131s\u0131ndan \u00fcz\u00fcmlerle paralellik g\u00f6sterir. Yani me\u015fe a\u011fa\u00e7lar\u0131 da teruvarla \u015fekillenirler. Bu yanlar\u0131yla belli co\u011frafyalarda yeti\u015fen me\u015fe a\u011fa\u00e7lar\u0131, \u015faraba katk\u0131lar\u0131 a\u00e7\u0131s\u0131ndan \u00f6ne \u00e7\u0131kar. Yukar\u0131da at\u0131fta bulundu\u011fumuz iki eksene eklenecek pek \u00e7ok ba\u015fka etken de vard\u0131r belki, ama nihayetinde b\u00fct\u00fcn bu hammaddeyi i\u015fleyen insan oldu\u011funa g\u00f6re f\u0131\u00e7\u0131 \u00fcretiminin \u015farab\u0131n tamamlay\u0131c\u0131 sekt\u00f6rlerinden birisi haline gelmesi, o \u00fclkede \u015farap sekt\u00f6r\u00fcn\u00fcn ta\u015f\u0131d\u0131\u011f\u0131 \u00f6nemle ili\u015fkilidir. Bu yaz\u0131da T\u00fcrk f\u0131\u00e7\u0131lar\u0131ndan s\u00f6z edemiyor olmay\u0131 en \u00f6nemli \u00fcz\u00fcnt\u00fclerimden birisi olarak d\u00fc\u015f\u00fcnebilirsiniz. E\u011fer bizim \u015faraba bak\u0131\u015f\u0131m\u0131z ve \u015farab\u0131 konumland\u0131rd\u0131\u011f\u0131m\u0131z yer hak etti\u011fi gibi olsayd\u0131, inan\u0131yorum ki Anadolu me\u015felerinin de yetkin \u00f6rneklerini konu\u015fuyor olacakt\u0131k.<\/p>\r\n\r\n\r\n\r\n

Me\u015fe f\u0131\u00e7\u0131n\u0131n \u015farap d\u00fcnyas\u0131nda depolama ve sevkiyattan lezzete katk\u0131da bulunan bir yere evrilmesi daha yak\u0131n tarihlere rastl\u0131yor. Bug\u00fcn\u00fcn \u015farap severinin \u015faraptan bekledi\u011fi ipeksi, kadifemsi yumu\u015fakl\u0131\u011fa me\u015fe f\u0131\u00e7\u0131n\u0131n katk\u0131s\u0131 fark edilince, \u00fcreticilerde me\u015fe f\u0131\u00e7\u0131 kullanma e\u011filimi art\u0131yor. Bu a\u015famada \u00fcreticiler, her \u00fclkenin \u00fcretti\u011fi me\u015fe f\u0131\u00e7\u0131lar\u0131n \u015faraba farkl\u0131 katk\u0131larda bulundu\u011funu g\u00f6zlemliyorlar. Amerikan me\u015feleri g\u00fc\u00e7l\u00fc, topraks\u0131 ve baharatl\u0131 yanlar\u0131yla \u00f6ne \u00e7\u0131karken, Frans\u0131z me\u015feleri zarif tanen ve \u00e7i\u00e7eksi katk\u0131lar\u0131yla kendilerini hissettiriyorlar. Macar me\u015feleri vanilya ve sedir a\u011fac\u0131 a\u011f\u0131rl\u0131\u011f\u0131n\u0131 daha \u00e7ok hissettiriyor.<\/p>\r\n\r\n\r\n\r\n

Winemakers unanimously agree on the depth and complexity that oak barrels add to wine. Perhaps we should think of this effect as the depth and dynamism added by percussion instruments to a beautiful melody. Winemakers working with the same wine but using barrels from different countries observe that the contribution of the barrel varies significantly depending on the type of oak. However, they don\u2019t feel the need to prefer one over the other. They believe that each has its own beauty, and it\u2019s best to leave the decision to the palate. A producer working with Zinfandel grapes mentions that American oak creates caramel and smoky effects, while French oak reflects vanilla and burnt flavors, and Hungarian barrels add spice.<\/p>\r\n\r\n\r\n\r\n

\u015earap yap\u0131mc\u0131lar\u0131n\u0131n alt\u0131n\u0131 \u00e7izdi\u011fi bir ba\u015fka eksen de kullan\u0131mda \u00f6l\u00e7\u00fcl\u00fc olmak. Me\u015fe f\u0131\u00e7\u0131s\u0131n\u0131n \u015farab\u0131n \u00f6n\u00fcne ge\u00e7mesinin en b\u00fcy\u00fck tehlike oldu\u011fu konusunda hepsi fikir birli\u011fi i\u00e7inde. Me\u015feden beklenen katk\u0131 yerine me\u015feden ibaret bir \u015farap ortaya \u00e7\u0131kt\u0131\u011f\u0131nda, bu b\u00fcy\u00fck bir fiyasko oluyor.<\/p>\r\n\r\n\r\n\r\n

Frans\u0131z, Amerikan ve Macar me\u015felerinin yan\u0131 s\u0131ra Romanya, Avusturya ve Slovenya\u2019n\u0131n da \u00f6zg\u00fcn me\u015fe f\u0131\u00e7\u0131 \u00fcretimleri var. Her birinin sa\u011flad\u0131\u011f\u0131 nitelik ve fiyat avantaj\u0131 birbirinden farkl\u0131, ama hepsi de \u015faraba kendince bir zenginlik kat\u0131yor.\u00a0<\/p>\r\n\r\n\r\n\r\n

There is still much more to say about barrels. Let\u2019s continue this topic in another post.<\/p>\r\n

Me\u015fe f\u0131\u00e7\u0131lar\u0131n\u0131n o s\u0131k dokulu g\u00f6zeneklerinden s\u00fcz\u00fclen mikro-oksijenasyon mucizeleri, f\u0131\u00e7\u0131 yakma derecelerinin kimyasal d\u00f6n\u00fc\u015f\u00fcmleri ve enoloji bilimi ilginizi \u00e7ekiyorsa, blogumuzdaki di\u011fer nitelikli teknik ara\u015ft\u0131rmalar\u0131m\u0131za da g\u00f6z atabilirsiniz:<\/p>\r\n