{"id":991665,"date":"2025-05-20T00:13:44","date_gmt":"2025-05-19T21:13:44","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991665"},"modified":"2026-07-23T16:37:22","modified_gmt":"2026-07-23T13:37:22","slug":"deniz-dibinde-sarap-yillandirma","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/deniz-dibinde-sarap-yillandirma\/","title":{"rendered":"Underwater Wine Aging"},"content":{"rendered":"
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\u015earap d\u00fcnyas\u0131nda olgunla\u015ft\u0131rma tekniklerinin s\u0131n\u0131rlar\u0131n\u0131 zorlayan modern \u00fcreticiler, karadaki klasik kav ko\u015fullar\u0131n\u0131 tamamen terk edip y\u00fczlerini gizemli bir deniz<\/b> ekosistemine d\u00f6n\u00fcyorlar. 2010 y\u0131l\u0131nda Finlandiya\u2019n\u0131n Aland Adalar\u0131 a\u00e7\u0131klar\u0131nda profesyonel bir dalg\u0131\u00e7 ekibi b\u00fcy\u00fck bir tesad\u00fcfle iyi korunmu\u015f bir gemi enkaz\u0131na rastlad\u0131. Bat\u0131k gemi 19. Y\u00fczy\u0131l ortalar\u0131na tarihlendi. Muhtemelen 1854 y\u0131l\u0131nda batt\u0131\u011f\u0131 tahmin ediliyor. Geminin bizi ilgilendiren en \u00f6nemli y\u00fck\u00fc, \u00e7ok iyi durumda korunmu\u015f olan 168 \u015fi\u015fe \u015fampanya. \u015ei\u015felerin \u00e7ok b\u00fcy\u00fck bir b\u00f6l\u00fcm\u00fc o g\u00fcnden bu yana mantarlar\u0131n\u0131 korumu\u015f ve \u015fi\u015felerin i\u00e7ine su girmemi\u015f. \u015eampanya \u015fi\u015felerinin etiketleri Veuve Clicquot, Juglar (g\u00fcn\u00fcm\u00fczdeki ad\u0131yla Jacquesson) ve Heidsieck firmalar\u0131 taraf\u0131ndan \u00fcretilmi\u015f \u015fampanyalar oldu\u011funu ortaya \u00e7\u0131karm\u0131\u015f.<\/p>\r\n\r\n\r\n\r\n

\"Deniz\"<\/figure>\r\n\r\n\r\n\r\n

Champagne Tasting and Scientific Study<\/h2>\r\n\r\n\r\n\r\n

Following this exciting discovery, the state of the champagnes was studied systematically. On one side, sensory analysis was performed by wine professionals; on the other, laboratory testing yielded a scientific report.<\/p>\r\n\r\n\r\n\r\n

\u015earap tad\u0131m uzmanlar\u0131n\u0131n olay\u0131n ilk heyecan\u0131 ge\u00e7tikten sonra yapt\u0131klar\u0131 de\u011ferlendirmede \u015fampanyalar\u0131n baharat, deri ve is aromalar\u0131yla kendilerini ifade etti\u011fini belirtmi\u015fler. Damaktaysa taze meyveler, tr\u00fcf ve bal tatlar\u0131yla farkl\u0131la\u015ft\u0131\u011f\u0131n\u0131 s\u00f6ylemi\u015f Dominique Demarville ve d\u00fcnyan\u0131n en iyi \u015fampanyalar\u0131ndan birisi oldu\u011funu eklemi\u015f.<\/p>\r\n\r\n\r\n\r\n

G\u0131da biyokimyas\u0131 \u00fczerinde \u00e7al\u0131\u015fan Reims \u00dcniversitesi akademisyenlerinden Prof. Philippe Jeandet kendisine verilen \u00fc\u00e7 \u015fi\u015feden \u00f6rneklerin kimyasal ve duyusal analizlerini yapm\u0131\u015f. Haz\u0131rlad\u0131\u011f\u0131 raporda \u201c170 y\u0131l deniz dibinin sa\u011flad\u0131\u011f\u0131 neredeyse kusursuz saklama ko\u015fullar\u0131ndan sonra elimize ula\u015fan \u00f6rnekler \u015farap yap\u0131m\u0131 a\u00e7\u0131s\u0131ndan yeni bir d\u00f6nemin ba\u015flang\u0131c\u0131d\u0131r\u201d demi\u015f ve eklemi\u015f: \u201c\u015e\u0131r\u0131ngadan a\u011fz\u0131ma damlatt\u0131\u011f\u0131m birka\u00e7 damla \u015fampanyan\u0131n tad\u0131 neredeyse 3-4 saat boyunca dama\u011f\u0131mda kalmay\u0131 s\u00fcrd\u00fcrd\u00fc.\u201d<\/p>\r\n\r\n\r\n\r\n

\"Deniz\"<\/figure>\r\n\r\n\r\n\r\n

Inspired by the Wreck: New Projects<\/h2>\r\n\r\n\r\n\r\n

Bat\u0131ktan elde edilen \u015fampanyalar aras\u0131nda yer alan Veuve Cliquot olay\u0131n yaratt\u0131\u011f\u0131 b\u00fcy\u00fck heyecan\u0131 g\u00f6rerek tam da bat\u0131\u011f\u0131n bulundu\u011fu b\u00f6lgede yeni \u00fcretim \u015fampanyalar\u0131n deniz dibinde y\u0131lland\u0131r\u0131lmas\u0131 i\u00e7in bir proje ba\u015flatm\u0131\u015f. \u015ei\u015felerin bir b\u00f6l\u00fcm\u00fcn\u00fcn 40 y\u0131ll\u0131k bir y\u0131llanma i\u00e7in deniz dibinde b\u0131rak\u0131lmas\u0131 planlanm\u0131\u015f. Asl\u0131na bakarsan\u0131z, \u015firketin kurucusu Madame Clicquot\u2019un ya\u015fad\u0131\u011f\u0131 d\u00f6nemin s\u0131ra d\u0131\u015f\u0131 karakterlerinden oldu\u011funu d\u00fc\u015f\u00fcn\u00fcrsek, \u015firketin varolu\u015f felsefesiyle son derece uyumlu bir proje bu.<\/p>\r\n\r\n\r\n\r\n

Elbette bat\u0131kta bulunan \u015fampanyalar\u0131n aradan ge\u00e7en \u00e7ok uzun s\u00fcreye ra\u011fmen bozulmam\u0131\u015f olmalar\u0131, g\u00fcn\u00fcm\u00fcz\u00fcn \u015farap \u00fcreticilerini de harekete ge\u00e7irmi\u015f. Bu konudaki ilk giri\u015fim bir Frans\u0131z \u015farap \u00fcreticisi olan Levlerc Briant\u2019\u0131n 2013 y\u0131l\u0131nda yapt\u0131\u011f\u0131 proje. Briant, \u201cAbyss\u201d ad\u0131n\u0131 verdi\u011fi ve su alt\u0131nda kalaca\u011f\u0131 hesaba kat\u0131larak \u00f6zel mantarlarla kapat\u0131lan k\u00f6p\u00fckl\u00fc \u015faraplar\u0131 bir y\u0131l boyunca Atlantik Okyanusu\u2019nun 60 metre derinli\u011finde bekletmi\u015f. \u015earaplar, geleneksel \u015fampanya \u00fcretim tekni\u011fiyle ikinci fermantasyonu \u015fi\u015fe i\u00e7inde ger\u00e7ekle\u015fecek \u015fekilde \u00fcretilmi\u015f, ondan sonra da \u00e7elik kafeslerle Atlantik Okyanusu\u2019nun derinli\u011fine indirilmi\u015f.<\/p>\r\n\r\n\r\n\r\n

Around the same time, Croatian winery Edivo Vina launched the \"Mysterium\" project, aging wines in amphorae at a depth of 20 meters in the Adriatic Sea for nearly two years. Their approach gained attention both for its production technique and its marketing impact.<\/p>\r\n\r\n\r\n\r\n

Thanks to the initial excitement sparked by the wreck, these pioneering projects paved the way for many others. Today, underwater-aged wines are being produced in various parts of the world.<\/p>\r\n\r\n\r\n\r\n

Su Alt\u0131 Mahzenlerinde Deniz Bas\u0131nc\u0131 ve Aromatik Evrim<\/h2>\r\n\r\n\r\n\r\n

Let\u2019s begin with what measurable effects underwater aging may offer. The most comprehensive study to date was conducted by a team led by Dr. Valentino Canuti at the University of Florence. Their report concludes:<\/p>\r\n\r\n\r\n\r\n

\u201cThis study offers the first attempt to interpret data on the effects of underwater aging, providing essential scientific insights.<\/p>\r\n\r\n\r\n\r\n

The analysis shows that underwater aging affects wine quality differently depending on the type of wine. For red wines that require prolonged bottle aging for color stabilization,<\/em><\/p>\r\n\r\n\r\n\r\n

underwater conditions seem to have a positive effect by accelerating reactions within the color matrix compared to traditional cellar aging.<\/p>\r\n\r\n\r\n\r\n

For white and ros\u00e9 wines, however, these accelerated reactions may lead to variable outcomes depending on the wine's individual characteristics.\u201d<\/p>\r\n\r\n\r\n\r\n

\"Deniz\"<\/figure>\r\n\r\n\r\n\r\n

Environmental Conditions and Their Effects<\/h2>\r\n\r\n\r\n\r\n

The underwater environment provides several unique physical conditions:<\/p>\r\n

Stable and Cool Temperatures:: <\/span><\/h3>\r\n

Deniz dibindeki s\u0131cakl\u0131klar genellikle 4\u201313\u202f\u00b0C aras\u0131nda de\u011fi\u015fir ve bu, \u015farab\u0131n yava\u015f ve dengeli olgunla\u015fmas\u0131n\u0131 sa\u011flar.<\/span><\/p>\r\n

Complete Darkness:: <\/span><\/h3>\r\n

G\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131n\u0131n ula\u015fmad\u0131\u011f\u0131 derinliklerde, \u015farap UV \u0131\u015f\u0131nlar\u0131ndan korunur, bu da oksidatif reaksiyonlar\u0131 azalt\u0131r.<\/span><\/p>\r\n

High Pressure:: <\/span><\/h3>\r\n

Deniz seviyesinden a\u015fa\u011f\u0131ya indik\u00e7e artan bas\u0131n\u00e7, \u015fi\u015fe i\u00e7indeki gazlar\u0131n \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcn\u00fc etkileyerek \u015farab\u0131n yap\u0131s\u0131nda farkl\u0131l\u0131klar yaratabilir.<\/span><\/p>\r\n

Constant Motion:: <\/span><\/h3>\r\n

Deniz ak\u0131nt\u0131lar\u0131, \u015fi\u015felerin hafif\u00e7e hareket etmesine neden olarak, \u015farab\u0131n tortular\u0131yla etkile\u015fimini art\u0131rabilir.<\/span><\/p>\r\n\r\n\r\n\r\n

Depths and Their Properties<\/h2>\r\n\r\n\r\n\r\n

\u2022\t15\u201330 meters: 12\u201316\u202f\u00b0C \/ ~4 bar pressure. Gentle currents aid subtle lees interaction.<\/p>\r\n\r\n\r\n\r\n

\u2022\t30\u201350 meters: 8\u201312\u202f\u00b0C \/ ~6 bar pressure. More stable temperature, darker environment.<\/p>\r\n\r\n\r\n\r\n

\u2022\t50\u201360 meters: 4\u20138\u202f\u00b0C \/ ~6\u20137 bar pressure. Complete darkness, minimal oxidation risk.<\/p>\r\n\r\n\r\n\r\n

Recommended Depths by Wine Type<\/h2>\r\n\r\n\r\n\r\n