{"id":990909,"date":"2024-02-14T07:37:38","date_gmt":"2024-02-14T04:37:38","guid":{"rendered":"https:\/\/staging.wayanatapas.com\/?p=990909"},"modified":"2026-07-15T22:30:22","modified_gmt":"2026-07-15T19:30:22","slug":"naturel-saraplar-2","status":"publish","type":"post","link":"https:\/\/staging.wayanatapas.com\/en\/naturel-saraplar-2\/","title":{"rendered":"Natural Wines 2"},"content":{"rendered":"
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Vah\u015fi Mayalar\u0131n Senfonisi: Spontan Fermantasyonun Mikrobiyolojisi<\/h2>\r\n

Nat\u00fcrel \u015farap \u00fcretimini end\u00fcstriyel \u015farap\u00e7\u0131l\u0131ktan ay\u0131ran en keskin mikrobiyolojik \u00e7izgi, fermantasyon s\u00fcrecini ba\u015flatan ve y\u00f6neten “maya” tercihidir. Fabrikasyon tesisleri, riski s\u0131f\u0131rlamak ve \u015faraba yapay muz, ananas veya karamel aromalar\u0131 enjekte etmek ad\u0131na laboratuvar ortam\u0131nda geneti\u011fiyle oynanm\u0131\u015f end\u00fcstriyel k\u00fclt\u00fcr mayalar\u0131n\u0131 (Saccharomyces cerevisiae) \u015f\u0131raya eklerler. Oysa nat\u00fcrel \u015farap\u00e7\u0131l\u0131kta \u015f\u0131ra tamamen ba\u011fdan ve mahzenin lo\u015f havas\u0131ndan gelen o y\u00f6resel “yabani mayalar\u0131n” ellerine b\u0131rak\u0131l\u0131r. Spontan fermantasyon ad\u0131 verilen bu s\u00fcre\u00e7, tek bir bask\u0131n mayan\u0131n de\u011fil, d\u00fczinelerce farkl\u0131 yerel maya t\u00fcrevinin s\u0131rayla devreye girdi\u011fi kompleks bir s\u00fcre\u00e7tir. Her bir yabani maya grubu, s\u0131v\u0131n\u0131n i\u00e7indeki \u015fekeri alkole d\u00f6n\u00fc\u015ft\u00fcr\u00fcrken kendine has narin aromatik bile\u015fikler sentezler; bu da \u015faraba end\u00fcstriyel mayalar\u0131n asla taklit edemeyece\u011fi muazzam bir katmanl\u0131l\u0131k, kendine \u00f6zg\u00fc bir derinlik ve teruar \u00f6zg\u00fcnl\u00fc\u011f\u00fc kazand\u0131r\u0131r.<\/p>\r\n

Canl\u0131 S\u0131v\u0131n\u0131n Mukavemeti: Filtrasyonsuz ve Durultmas\u0131z \u015earap \u0130\u015fleme\u00a0<\/h2>\r\n

Do\u011fal fermantasyonunu tamamlayan bir nat\u00fcrel \u015farap, end\u00fcstriyel mahzenlerde uygulanan o kat\u0131 bentonit, yumurta ak\u0131 veya hayvansal jelatinlerle yap\u0131lan durultma, ba\u015fka bir deyi\u015fle berrakla\u015ft\u0131rma ve steril filtreleme i\u015flemlerine tabi tutulmaz. End\u00fcstriyel sistemler, \u015farab\u0131 cam gibi p\u00fcr\u00fczs\u00fcz ve berrak yapabilmek ad\u0131na s\u0131v\u0131n\u0131n i\u00e7indeki t\u00fcm canl\u0131 tortular\u0131, \u00f6l\u00fc maya h\u00fccrelerini ve faydal\u0131 proteinleri filtrelerle adeta kaz\u0131yarak ay\u0131klarlar; bu da \u015farab\u0131n g\u00f6vdesini ve lezzet \u00f6mr\u00fcn\u00fc \u00e7\u00f6kertir. Nat\u00fcrel \u015farap ise \u015fi\u015felendikten sonra bile ya\u015fayan, evrilen ve nefes alan bir organizmad\u0131r. \u015ei\u015fenin dibinde g\u00f6rebilece\u011finiz o narin, hafif puslu tortular \u015farab\u0131n bir hatas\u0131 de\u011fil; aksine onun filtrelerle h\u0131rpalanmad\u0131\u011f\u0131n\u0131n, antioksidan kapasitesinin ve dokusal zenginli\u011finin korundu\u011funun en d\u00fcr\u00fcst kan\u0131t\u0131d\u0131r.<\/p>\r\n

How Did Our Ancestors Make Wine?<\/h2>\r\n\r\n\r\n\r\n

The wine workshops we can find in Anatolia and surrounding geographies such as Georgia, Armenia and Iran allow us to get an idea about the wine-making methods of our ancestors. We have a very good knowledge of the chambers where the collected grapes were thrown and crushed, the pools and earthenware jars where the flowing grape must accumulated and fermentation took place, the storage jars where the wine was later stored, and the smaller amphorae used for transportation.<\/p>\r\n\r\n\r\n\r\n

Atalar\u0131m\u0131z\u0131n \u015faraplar\u0131n\u0131n hem \u00f6mr\u00fcn\u00fc uzatmak hem tad\u0131n\u0131 de\u011fi\u015ftirmek i\u00e7in katk\u0131 maddeleri kulland\u0131klar\u0131n\u0131 da biliyoruz. Re\u00e7ine bunlardan bir tanesi. Yunan kom\u015fular\u0131m\u0131z\u0131n pek \u00e7ok merakl\u0131s\u0131 da olan Retsina \u015farab\u0131, bu uygulaman\u0131n torunu olarak h\u00e2l\u00e2 varl\u0131\u011f\u0131n\u0131 s\u00fcrd\u00fcr\u00fcyor. Antik d\u00f6nem \u015faraplar\u0131n\u0131n katk\u0131s\u0131z i\u00e7ilmedi\u011fini, suland\u0131r\u0131larak t\u00fcketildi\u011fini Homeros destanlar\u0131n\u0131n \u00e7e\u015fitli b\u00f6l\u00fcmlerinde bize anlat\u0131r.<\/p>\r\n\r\n\r\n\r\n

How Do Today's Producers Produce Wine?<\/h2>\r\n\r\n\r\n\r\n

The priority of today's manufacturers is to obtain the standard product that today's consumers are accustomed to and expect. To obtain this standard product, the controlled production process starting from the vine seedling and vineyard requires the use of industrial yeast that facilitates control during the fermentation phase, the equipment to manage heat and environmental conditions using today's technological possibilities, and the widespread use of filtration and band production. In terms of the risks they carry, manufacturers use today's technological possibilities to the fullest in the production steps, each of which is a separate area of expertise. But there is also a maestro who manages how all this equipment will produce wine. With this golden touch, the product reaches its final identity.<\/p>\r\n\r\n\r\n\r\n

Bug\u00fcn\u00fcn Nat\u00fcrel \u015earab\u0131 atalar\u0131m\u0131z\u0131nki gibi mi yap\u0131l\u0131r?<\/h2>\r\n\r\n\r\n\r\n

\u0130lke olarak evet, nat\u00fcrel \u015farap bug\u00fcn\u00fcn \u00fcreticilerinin kulland\u0131\u011f\u0131 ara\u00e7lar\u0131n \u00f6nemli bir b\u00f6l\u00fcm\u00fcn\u00fc kullanmaz. Ama reg\u00fclasyona ba\u011fl\u0131 bir proses denetimi olmad\u0131\u011f\u0131 i\u00e7in \u00fcreticilerin kimisi fermantasyonda krom tanklar\u0131 kullan\u0131r. Nat\u00fcrel \u015farap \u00fcretiminde \u00fcz\u00fcm kabu\u011funda yer alan haliyle mayaya yer verilir, end\u00fcstriyel maya kullan\u0131lmaz. Koruyucu olarak k\u00fck\u00fcrd\u00fcn d\u0131\u015f\u0131nda bir katk\u0131 maddesine yer verilmez; k\u00fck\u00fcrt de eser miktarda kullan\u0131l\u0131r. Fermantasyondaki \u0131s\u0131 kontrol\u00fcn\u00fc hem ortam \u0131s\u0131s\u0131n\u0131n do\u011fal ak\u0131\u015f\u0131na b\u0131rakanlar hem de tank kullan\u0131rken bu olanaktan s\u0131n\u0131rl\u0131 \u00f6l\u00e7\u00fcde yararlananlar var. G\u00fcn\u00fcm\u00fcz\u00fcn \u015farap t\u00fcketicilerinin ezici bir \u00e7o\u011funlu\u011fu \u015faraplar\u0131nda tortu istemiyor; bu nedenle filtrasyon standart \u015farap \u00fcretiminin \u00f6nemli bir par\u00e7as\u0131. Nat\u00fcrel \u015faraptaysa filtrasyona minimum \u00f6l\u00e7ekte yer veriliyor.<\/p>\r\n

B\u00d6L\u00dcM 1: Giri\u015f ve Felsefi Temeller<\/span><\/strong><\/span><\/a><\/p>\r\n

End\u00fcstriyel \u015farap\u00e7\u0131l\u0131\u011f\u0131n o steril, manip\u00fclatif laboratuvar m\u00fcdahalelerine kar\u015f\u0131 y\u00fckselen o ilk felsefi ba\u015fkald\u0131r\u0131y\u0131 ve tan\u0131m kriterlerini okumak i\u00e7in serimizin kurucu ilk b\u00f6l\u00fcm\u00fcne geri d\u00f6n\u00fcn.<\/p>\r\n

B\u00d6L\u00dcM 3: S\u00fclfit Tart\u0131\u015fmalar\u0131 ve Gelecek Projeksiyonu<\/span><\/strong><\/span><\/a><\/p>\r\n

\u015earapta k\u00fck\u00fcrt (SO2) kullan\u0131m\u0131 \u00fczerindeki o \u00f6d\u00fcns\u00fcz radikal s\u0131n\u0131rlar\u0131 ve koruyucusuz canl\u0131 \u015faraplar\u0131 saklaman\u0131n o zanaatkar organik risklerini \u00f6\u011frenmek i\u00e7in serimizin final b\u00f6l\u00fcm\u00fcn\u00fc ziyaret edin.\u00a0<\/p>\r\n<\/div>","protected":false},"excerpt":{"rendered":"

Nat\u00fcrel \u015farap \u00fcretimini fabrikasyon tektiplikten ay\u0131ran o en keskin mikrobiyolojik e\u015fi\u011fi, laboratuvar laboratuvar gezmeden do\u011frudan do\u011fan\u0131n kendi vah\u015fi su\u015flar\u0131yla inceliyoruz: Nat\u00fcrel \u015earaplar – B\u00f6l\u00fcm 2. Geneti\u011fiyle oynanm\u0131\u015f end\u00fcstriyel k\u00fclt\u00fcr mayalar\u0131n\u0131n reddini, d\u00fczinelerce yerel mayan\u0131n s\u0131rayla devreye girdi\u011fi spontan fermantasyon kimyas\u0131n\u0131 ve s\u0131v\u0131y\u0131 filtrelerle h\u0131rpalamadan \u015fi\u015feleyen o canl\u0131 enoloji pratiklerini WAYANA’n\u0131n analitik diliyle sunuyoruz.<\/p>","protected":false},"author":2,"featured_media":990910,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[695],"tags":[1510,1507,1509,1508,1506,1314,1505],"class_list":["post-990909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sarap-teknigi-ve-teknolojisi","tag-canli-sarap-mikrobiyolojisi","tag-dogal-sarap-mayasi","tag-durultmasiz-enoloji","tag-filtrasyonsuz-sarap","tag-spontan-fermantasyon","tag-wayana-bilim","tag-yabani-mayalar"],"yoast_head":"\nNat\u00fcrel \u015earaplar 2 - Lagar<\/title>\n<meta name=\"description\" content=\"Nat\u00fcrel \u015farapta spontan fermantasyon s\u00fcrecini ve yabani mayalar\u0131n g\u00fcc\u00fcn\u00fc ke\u015ffedin. 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