{"id":1174,"date":"2021-10-31T17:27:37","date_gmt":"2021-10-31T17:27:37","guid":{"rendered":"https:\/\/sanswhiskyculture.com\/?page_id=1174"},"modified":"2023-03-20T19:50:00","modified_gmt":"2023-03-20T19:50:00","slug":"viski-sozligi","status":"publish","type":"page","link":"https:\/\/sanswhiskyculture.com\/?page_id=1174","title":{"rendered":"Viski S\u00f6zl\u00fc\u011f\u00fc"},"content":{"rendered":"
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<\/td>Aa<\/mark><\/strong>
Abv:<\/mark><\/strong> Alcohol By Volume<\/strong> ( Hacimindeki Saf Alkol (Ethanol ) Alkol Oran\u0131)<\/td><\/tr>
<\/td>Age:<\/strong><\/mark> Viskinin olgunla\u015ft\u0131\u011f\u0131 ya\u015f\u0131(s\u00fcreyi) ifade eder.Bu zaman dilimi f\u0131\u00e7\u0131ya dolumdan \u015fi\u015felemeye kadar olan s\u00fcredir.<\/td><\/tr>
<\/td>Ageing:<\/strong><\/mark> Bu terime bir nevi maturation<\/strong> yani olgunla\u015fma<\/strong>, y\u0131lland\u0131rma<\/strong> diyebiliriz.<\/td><\/tr>
<\/td>Amino Acids:<\/mark><\/strong> Proteinin y\u0131k\u0131lmas\u0131yla ortaya \u00e7\u0131kan ve \u015feker ile tepkimeye giren bile\u015fene verilen add\u0131r.<\/td><\/tr>
<\/td>American Standart Barrel (ASB):<\/strong><\/mark> 200 litrelik<\/strong> bourbon olgunla\u015ft\u0131rmak i\u00e7in kullan\u0131lan f\u0131\u00e7\u0131ya verilen add\u0131r.Genelde bu f\u0131\u00e7\u0131lar Amerikan Beyaz Me\u015fesinden yap\u0131l\u0131r.<\/td><\/tr>
<\/td>American White Oak<\/strong><\/mark>: Latincede Quercus Alba<\/strong> denilen bu me\u015fe t\u00fcr\u00fc Kuzey Amerika’da yeti\u015fir.A\u011fa\u00e7lar\u0131n\u0131n h\u0131zl\u0131 b\u00fcy\u00fcmesi viski i\u00e7in \u00f6nemlidir ve d\u00fcz g\u00f6vdelere sahip olu\u015fu y\u00fcksek miktarda vaniline sahip olmas\u0131na sebep olur.Bu da viskiye; hindistan cevizi, vanilya, bal ve f\u0131nd\u0131k notalar\u0131 verir.<\/td><\/tr>
<\/td>Amylase:<\/mark><\/strong> Ni\u015fastan\u0131n \u015feker d\u00f6n\u00fc\u015fmesini sa\u011flayan hidrolizin ger\u00e7ekle\u015fmesini sa\u011flayan kataliz\u00f6r enzime verilen add\u0131r.Bu hidroliz sonucunda ni\u015fasta fermante edilebilir daha basit \u015fekerlere indirgenir, bunlar maltoz ,maltotrioz<\/strong> ve isedekstrozdur<\/strong>.<\/td><\/tr>
<\/td>Angel’s Share:<\/mark><\/strong> Meleklerin pay\u0131 terimi bizlere; f\u0131\u00e7\u0131 i\u00e7erisindeki viskinin (ethanol & su) olgunla\u015fma s\u00fcrecinde f\u0131\u00e7\u0131dan buharla\u015fan miktar\u0131 ifade eder.\u0130sko\u00e7ya ‘ya Meleklerin Pay\u0131n\u0131n oran\u0131 y\u0131ll\u0131k olarak %1.5-% 2 <\/strong>aral\u0131\u011f\u0131ndad\u0131r.<\/td><\/tr>
<\/td>Bb<\/mark><\/strong><\/td><\/tr>
<\/td>Barley: <\/mark><\/strong>Tek malt Viskinin 3 ana maddesinden birisi olan arpa, ni\u015fasta kayna\u011f\u0131 olan bir tah\u0131l t\u00fcr\u00fcd\u00fcr.<\/td><\/tr>
<\/td>Barrel:<\/mark><\/strong> Di\u011fer bir deyi\u015fle American Standard Barrel(Standart Amerikan F\u0131\u00e7\u0131s\u0131) 200 litre hacmindedir.(53 galon)<\/strong><\/td><\/tr>
<\/td>Blended Whisky:<\/mark><\/strong> Harman viskiler \u0130sko\u00e7 Viski Birli\u011fi’nin tan\u0131mlad\u0131\u011f\u0131 5 viski t\u00fcr\u00fcnden birisidir.Harman viskinin i\u00e7indeki hammaddeler su,maya ve maltlanm\u0131\u015f arpa ve di\u011fer tah\u0131llard\u0131r.(m\u0131s\u0131r,bu\u011fday ve maltlanmam\u0131\u015f arpa)Harman viski; bir ve ye bir den fazla tah\u0131l viskisi dam\u0131t\u0131m evinde \u00fcretilen tah\u0131l viskilerin kar\u0131\u015f\u0131m\u0131 ile bir ve ya birden fazla malt viskisi dam\u0131t\u0131m evinde \u00fcretilen malt viskilerinin kar\u015f\u0131m\u0131d\u0131r<\/strong>.<\/td><\/tr>
<\/td>Bonded Warehouse:<\/mark><\/strong> G\u00fcmr\u00fckl\u00fc antrepo<\/strong>, g\u00fcmr\u00fck vergisine tabi mallar\u0131n g\u00fcmr\u00fck vergisi \u00f6denmeden depolanabilece\u011fi veya imalat i\u015flemlerine tabi tutulabilece\u011fi bir bina veya g\u00fcvenlikli alan\u0131n ad\u0131d\u0131r.Bu terim ayr\u0131ca; dam\u0131t\u0131m evinde olgunla\u015fan ve ya \u015fi\u015felenmi\u015f viskilerin \u00fczerinden vergi \u00f6denilmeyen yeri de tarif eder. <\/td><\/tr>
<\/td>Bourbon Cask:<\/mark><\/strong> Daha \u00f6nce i\u00e7erisinde Amerikan Viskisi (Bourbon) <\/strong>beklemi\u015f f\u0131\u00e7\u0131lara verilen add\u0131r.
<\/td><\/tr>
<\/td>Bung Hole:<\/mark><\/strong> F\u0131\u00e7\u0131n\u0131n ba\u015f ve ya kar\u0131n b\u00f6lgesinde bulunan viski dolumu ve bo\u015falt\u0131m\u0131na yard\u0131mc\u0131 olan deli\u011fe verilen add\u0131r.<\/td><\/tr>
<\/td>Butt:<\/mark><\/strong> 500 litrelik<\/strong> geleneksel olarak \u015feri \u015farab\u0131 olgunla\u015ft\u0131rmas\u0131nda kullan\u0131lan f\u0131\u00e7\u0131 t\u00fcr\u00fcd\u00fcr.<\/td><\/tr>
<\/td>Cc<\/mark><\/strong><\/td><\/tr>
<\/td>Campbeltown:<\/mark><\/strong> \u0130sko\u00e7 Viski Birli\u011fi taraf\u0131ndan belirtilen be\u015f viski b\u00f6lgesinden birisidir.\u0130sko\u00e7ya’n\u0131n bat\u0131 k\u0131y\u0131s\u0131ndaki Kintyre Yar\u0131madas\u0131’nda yer al\u0131r.1800 l\u00fc y\u0131llarda dam\u0131t\u0131m evi say\u0131s\u0131 otuzun \u00fczerindeyken<\/strong> g\u00fcn\u00fcm\u00fczde sadece 3 tanesi<\/strong> faaldir.<\/td><\/tr>
<\/td>Caramel Colouring:<\/mark><\/strong> E150a<\/strong> diye bilinen renklendiriciler yasal olarak , \u015fi\u015felemeden \u00f6nce viski rengini standart hale getirmek i\u00e7in kullan\u0131lmaktad\u0131r.Bu renklendiricilerin tat ve aromaya her hangi bir etkisi yoktur.<\/td><\/tr>
<\/td>Cask:<\/mark><\/strong> Viski olgunla\u015ft\u0131rmas\u0131 i\u00e7in kullan\u0131lan me\u015fe a\u011fac\u0131ndan yap\u0131lma f\u0131\u00e7\u0131lara verilen add\u0131r.Yasa gere\u011fi bunlar; 200-700 litre <\/strong>aras\u0131nda olmal\u0131d\u0131r.Genellikler viski end\u00fcstrisinde Butt (500 lt),Hogshead (250 lt),Barrel (200 lt) <\/strong>f\u0131\u00e7\u0131lar\u0131 kullan\u0131lmaktad\u0131r.<\/td><\/tr>
<\/td>Cask Bung:<\/mark><\/strong> F\u0131\u00e7\u0131n\u0131n ba\u015f ve ya kar\u0131n b\u00f6lgesinde bulunan viski dolumunun ve bo\u015falt\u0131m\u0131n\u0131n yap\u0131ld\u0131\u011f\u0131 deli\u011fi kapan t\u0131paya<\/strong> verilen add\u0131r.Genelde a\u011fa\u00e7tan yap\u0131l\u0131r ancak sert naylondan da yap\u0131lmaktad\u0131r.<\/td><\/tr>
<\/td>Cask Strength:<\/mark><\/strong> Olgunla\u015ft\u0131rma sonununda viskinin su kat\u0131lmadan \u015fi\u015felenmi\u015f haline verilen add\u0131r.(F\u0131\u00e7\u0131 Sertli\u011finde)<\/strong><\/td><\/tr>
<\/td>Charring: <\/mark><\/strong>F\u0131\u00e7\u0131lar\u0131n yakma, k\u00f6m\u00fcrle\u015ftirme i\u015fleminine verilen add\u0131r.K\u00f6m\u00fcrle\u015ftirme<\/strong> i\u015flemi viskinin, f\u0131\u00e7\u0131n\u0131n daha derinlerine n\u00fcfus etmesine olarak sa\u011flar.
No1 : 15 Saniye, No2 : 30 Saniye, No3 : 35 Saniye , No 4 : 55 Saniye<\/strong><\/td><\/tr>
<\/td>Chill Filtration : <\/mark><\/strong>Viskideki tortular\u0131n ayr\u0131\u015ft\u0131r\u0131lmas\u0131 i\u00e7in uygulanan metoda verilen add\u0131r.Viski Emme filtresinden ge\u00e7meden \u00f6nce -10 Celcius ve +4 Celcius<\/strong> derecelerinde so\u011futulur.Bu proses genellikle estetik a\u00e7\u0131s\u0131ndan yap\u0131l\u0131r.<\/td><\/tr>
<\/td>Climate: <\/mark><\/strong>\u0130klim viskinin olgunla\u015fmas\u0131ndaki oran\u0131 etkiler.\u00d6rne\u011fin: S\u0131cak bir iklim<\/strong>, viskinin olgunla\u015fma prosesini ve meleklerin pay\u0131n\u0131 artt\u0131r\u0131r.<\/strong><\/td><\/tr>
<\/td>Coffey\/Continuous Still:<\/mark><\/strong> Aeneas Coffey; Coffey\/Continuous<\/strong> \u0130mbi\u011fin patent sahibidir.Bu imbi\u011fe ayr\u0131ca; Column,Patent \u0130mbik <\/strong>de denir.T\u00fcrk\u00e7e kar\u015f\u0131l\u0131\u011f\u0131na da Kolon \u0130mbik<\/strong> diyebiliriz.Kolon imbik ile tah\u0131l viskisi ve tah\u0131ldan \u00fcretilen di\u011fer i\u00e7kiler \u00fcretilebilir.Anatomisi ve imbi\u011fin i\u00e7erisindeki plakal\u0131 sistem sayesinde ; Bak\u0131r imbi\u011fe g\u00f6re daha y\u00fcksek alkoll\u00fc<\/strong> bir i\u00e7ki elde edilir.Ne kadar fazla plak varsa o kadar y\u00fcksek alkol elde edilir.Ayr\u0131ca Kolon imbik g\u00fcn\u00fcn 24 saati<\/strong> \u00e7al\u0131\u015fabilir ve Bak\u0131r imbi\u011fe g\u00f6re \u00e7ok daha b\u00fcy\u00fck partide \u00fcretim<\/strong> yapmaktad\u0131r.<\/td><\/tr>
<\/td>Condenser:<\/mark><\/strong> Kondansat\u00f6r\u00fcn fonksiyonu; imbiklerden gelen buhar\u0131n h\u0131zl\u0131 so\u011futmas\u0131n\u0131 sa\u011flamakt\u0131r. Kondansat\u00f6rler bak\u0131rdan yap\u0131l\u0131r.Her dam\u0131t\u0131m evinde minimum iki adet <\/strong>kondansat\u00f6r bulunmaktad\u0131r (her bir imbik i\u00e7in bir tane).Ancak normalde daha fazlad\u0131r.Ayr\u0131ca iki t\u00fcrde kondansat\u00f6r bulunmaktad\u0131r.Shell & Tube and Worm Tubs<\/strong>.<\/td><\/tr>
<\/td>Congeners: <\/mark><\/strong>Ethanol d\u0131\u015f\u0131ndaki k\u00fc\u00e7\u00fck t\u00fcrde\u015flere<\/strong> verilen add\u0131r.Bu t\u00fcrde\u015fler fermantasyon ve distilasyon sonucu alkol\u00fcn i\u00e7erisinde olu\u015furlar.Ayr\u0131ca viskinin i\u00e7erisindeki tat ve aroma profillerinin olu\u015fmas\u0131n\u0131n ana sebebidir.<\/td><\/tr>
<\/td>Cooper: <\/mark><\/strong>F\u0131\u00e7\u0131lar\u0131 yapan ve f\u0131\u00e7\u0131lar\u0131 sadece do\u011fal aletler ile tamir eden<\/strong> y\u00fcksek nitelikli ki\u015filerin yapt\u0131\u011f\u0131 mesle\u011fin ad\u0131d\u0131r.Bir \u00e7ok dam\u0131t\u0131m evi b\u00fcy\u00fck f\u0131\u00e7\u0131 \u00fcretim haneleri ile \u00e7al\u0131\u015f\u0131r.\u0130sko\u00e7ya’da sadece d\u00f6rt dam\u0131t\u0131m evinin kendine ait f\u0131\u00e7\u0131 \u00fcretim hanesi bulunmaktad\u0131r.<\/td><\/tr>
<\/td>Copper:<\/strong> <\/mark> Pot still dedi\u011fimiz imbikler bak\u0131rdan yap\u0131l\u0131r.Kolayca bi\u00e7imlendirilebilmesi ve \u0131s\u0131y\u0131 iyi iletmesinin yan\u0131nda bak\u0131rla temas\u0131n istenmeyen aromalar\u0131 da (\u00f6zellikle s\u00fclf\u00fcr) ethanol & su<\/strong> kar\u0131\u015f\u0131m\u0131ndan ayr\u0131\u015fmas\u0131n\u0131 sa\u011flamaktad\u0131r.<\/td><\/tr>
<\/td>Cut:<\/mark><\/strong> Spirit Still (Alkol \u0130mbi\u011fi) <\/strong>den \u00e7\u0131kan ve olgunla\u015fmaya y\u00f6nlendirilecek olan New Make Spirit (\u0130mbikten \u00c7\u0131kan Viskinin F\u0131\u00e7\u0131ya Girmeden \u00f6nceki Hali) <\/strong>‘in kalp diye adland\u0131r\u0131lan b\u00f6l\u00fcm\u00fcne verilen add\u0131r.<\/td><\/tr>
<\/td>Cut Point: <\/mark><\/strong>Spirit Safe denilen ayr\u0131\u015ft\u0131rma makinesi kullan\u0131larak alkol\u00fcn ; ba\u015f, g\u00f6bek(kalp) ve kuyruk<\/strong> b\u00f6l\u00fcmlerinin ayr\u0131ld\u0131\u011f\u0131 noktalara verilen add\u0131r.<\/td><\/tr>
<\/td>Cytase:<\/mark><\/strong> Amilaz <\/strong>enziminin maltoza par\u00e7alanmas\u0131 i\u00e7in ni\u015fastay\u0131 eri\u015filebilir hale getirerek arpan\u0131n h\u00fccre duvarlar\u0131n\u0131 par\u00e7alayan enzime sitaz denir.<\/td><\/tr>
<\/td>Dd<\/mark><\/strong><\/td><\/tr>
<\/td>Degradation:<\/strong> <\/mark>\u00c7imlenme prosesinde<\/strong> b\u00fcy\u00fck molek\u00fcllerin daha k\u00fc\u00e7\u00fck molek\u00fcllere d\u00f6n\u00fc\u015f\u00fcm\u00fcne, y\u0131k\u0131m\u0131na verilen add\u0131r.<\/td><\/tr>
<\/td>Draff:<\/mark><\/strong> Wort <\/strong>denilen kar\u0131\u015f\u0131m\u0131n ; mashtun<\/strong> i\u00e7erisinde \u00e7\u0131kar\u0131lmas\u0131ndan sonra artakalan kal\u0131nt\u0131ya verilen add\u0131r.Genelde bu art\u0131klar s\u0131\u011f\u0131r yemi olarak sat\u0131l\u0131r ve ya biyoyak\u0131t ile \u00e7al\u0131\u015fan \u0131s\u0131t\u0131c\u0131larda kullan\u0131l\u0131r.<\/td><\/tr>
<\/td>Dilution:<\/mark><\/strong> Normalde viski imbikten %65-67 abv<\/strong> ile \u00e7\u0131kmaktad\u0131r ve f\u0131\u00e7\u0131ya yakla\u015f\u0131k %63.5 abv<\/strong> ile girmektedir.Ancak i\u00e7im kolayl\u0131\u011f\u0131 ve pazarlama a\u00e7\u0131s\u0131ndan \u015fi\u015felenmeden \u00f6nce su ile alkol oran\u0131 d\u00fc\u015f\u00fcr\u00fcl\u00fcr.Bu i\u015fleme verilen isme alkol seviyesini d\u00fc\u015f\u00fcrmek, seyreltmek denir.<\/td><\/tr>
<\/td>Distiller’s Yeast:<\/mark><\/strong> Dam\u0131t\u0131m evlerinde fermantasyon i\u00e7in kullan\u0131lan; yeti\u015ftirilmi\u015f ve ya k\u00fclt\u00fcr mayalara<\/strong> verilen add\u0131r.<\/td><\/tr>
<\/td>Distillery:<\/mark><\/strong> \u0130sko\u00e7ya’da dam\u0131t\u0131lm\u0131\u015f i\u00e7kilerin \u00fcretildi\u011fi fabrikalara verilen isme dam\u0131t\u0131m evi<\/strong> denir.<\/td><\/tr>
<\/td>Dram:<\/mark><\/strong> \u0130sko\u00e7 Galcesinde halk aras\u0131nda bir yudum viskiye<\/strong>, k\u00fc\u00e7\u00fck bir porsiyonu<\/strong> ifade eden, ancak resmi olarak bir \u00f6l\u00e7\u00fc birimi olmayan viski \u00f6l\u00e7\u00fcs\u00fcd\u00fcr.<\/td><\/tr>
<\/td>Drum Maltings:<\/mark><\/strong> Modern arpa maltlama sistemine<\/strong> verilen add\u0131r.Geni\u015f bir \u00e7imlendirme bidonunu i\u00e7erir.<\/td><\/tr>
<\/td>Dunnage:<\/mark><\/strong> Viski f\u0131\u00e7\u0131lar\u0131 viski depolar\u0131nda saklan\u0131r. Dunnage; geleneksel depo<\/strong> anlam\u0131na gelip; al\u00e7ak \u00e7at\u0131l\u0131, kal\u0131n ta\u015f duvarl\u0131 ve toprak zeminli<\/strong> olmaktad\u0131r.F\u0131\u00e7\u0131lar yatay olarak \u00fc\u00e7 katl\u0131<\/strong> olarak s\u0131ralan\u0131r.<\/td><\/tr>
<\/td>Ee:<\/mark><\/strong><\/td><\/tr>
<\/td>Enzymes:<\/mark><\/strong> H\u00fccrelerin i\u00e7erisindeki di\u011fer molek\u00fclleri in\u015fa eden ve y\u0131kan proteinlere verilen isme Enzim<\/strong> denir.<\/td><\/tr>
<\/td>Esters:<\/mark><\/strong> Esterler,fermantasyon<\/strong> i\u015flemi esnas\u0131nda asit ve alkol\u00fcn<\/strong> birle\u015fmesiyle ortaya \u00e7\u0131kan kimyasal bile\u015fenlere verilen add\u0131r.Esterler; viskideki meyvemsi,vanilya,bitkisel aromalar\u0131 <\/strong>ortaya \u00e7\u0131kmas\u0131n\u0131 sa\u011flar.<\/td><\/tr>
<\/td>Europen Oak<\/strong>:<\/mark> Avrupa Me\u015fesinin Latince’deki kar\u015f\u0131l\u0131\u011f\u0131 Quercus Robur<\/strong> dur.Sapl\u0131 me\u015fe ad\u0131 verilen bu me\u015fe cinsinin Avrupa’da 1000 y\u0131ll\u0131k a\u011fa\u00e7lar\u0131 mevcuttur.Ayr\u0131ca Avrupa Me\u015fesine; \u0130ngiliz Me\u015fesi, Pedunculate Me\u015fesi, Frans\u0131z Me\u015fesi ,Rus Me\u015fesi de denmektedir.Avrupa me\u015fesi Amerikan me\u015fesine g\u00f6re daha yava\u015f b\u00fcy\u00fcr.Viskiye baharat ve kuru meyve notalar\u0131 verir.<\/td><\/tr>
<\/td>Ff:<\/mark><\/strong><\/td><\/tr>
<\/td>Feints:<\/mark><\/strong> Alkol imbi\u011fine giren low wines, s\u0131ras\u0131yla forecast(heads) ba\u015f, cut,((heart))(g\u00f6bek, kalp) ve Feint \u00e7\u0131kar. Feints, alkol imbi\u011finden \u00fc\u00e7\u00fcnc\u00fc s\u0131rada \u00e7\u0131kan di\u011fer ad\u0131yla alkol\u00fcn kuyruk <\/strong>k\u0131sm\u0131d\u0131r.Alkol imbi\u011finden \u00e7\u0131kan ba\u015f ve kuyruk k\u0131sm\u0131, y\u0131kama imbi\u011finden gelen low wines ile birle\u015fir ve tekrar alkol imbi\u011fine, dam\u0131t\u0131ma girer.<\/td><\/tr>
<\/td>Fermentation<\/mark>:<\/strong> Fermantasyon prosesi, viski \u00fcretiminde alkol\u00fcn \u00fcretildi\u011fi a\u015famad\u0131r<\/strong>.Fermantasyon s\u00fcreci mayan\u0131n , \u015fekerli s\u0131v\u0131y\u0131 (wort) alkole d\u00f6n\u00fc\u015ft\u00fcrmesiyle ba\u015flar.<\/strong>Fermantasyon sonucunda olu\u015fan i\u00e7kiye wash (distiller’s beer) <\/strong>denir.
Finishing:<\/strong> Viskinin olgunla\u015ft\u0131\u011f\u0131 f\u0131\u00e7\u0131dan al\u0131n\u0131p ba\u015fka t\u00fcrde bir f\u0131\u00e7\u0131ya aktar\u0131lmas\u0131 ve burada olgunla\u015fma s\u00fcrecini tamamlamas\u0131na <\/strong>verilen add\u0131r.
<\/td><\/tr>
<\/td>First Fill\/Fills<\/strong>:<\/mark> \u0130sko\u00e7 viski end\u00fcstrisinde; viski \u00fcretimi i\u00e7in ilk defa kullan\u0131lacak f\u0131\u00e7\u0131ya ilk dolum f\u0131\u00e7\u0131 yani 1 st fill <\/strong>denir.Daha sonraki dolumlar e\u011fer biliniyorsa ; 2 nd fill, 3 rd fill ve ya 4 th fill \u015feklinde devam eder.E\u011fer bir f\u0131\u00e7\u0131 ilk dolum ise; f\u0131\u00e7\u0131n\u0131n daha \u00f6nce hi\u00e7 kullan\u0131lmam\u0131\u015f olmas\u0131ndan kaynakl\u0131 olarak viskiye etkisi, kullan\u0131lm\u0131\u015f f\u0131\u00e7\u0131n\u0131n viskiye etkisine g\u00f6re \u00e7ok daha fazlad\u0131r.F\u0131\u00e7\u0131 kullan\u0131ld\u0131k\u00e7a viskiye aktaraca\u011f\u0131 aroma yap\u0131s\u0131 zay\u0131flamaktad\u0131r.Ayr\u0131ca 10 y\u0131ll\u0131k bir periyoda da f\u0131\u00e7\u0131 \u00f6z\u00fctleri ortalama %40 oran\u0131ndaki kaybolmaktad\u0131r.
<\/td><\/tr>
<\/td>Flavour Wheel:<\/mark><\/strong> 1970 li y\u0131l\u0131nda \u0130sko\u00e7 Viski Ara\u015ft\u0131rma Enstit\u00fcs\u00fc (The Scotch Whisky Research Institute) <\/strong>taraf\u0131ndan tasarlanan; aroma a\u00e7\u0131klamalar\u0131, renkler ile kodlanm\u0131\u015f, a\u00e7\u0131klamalar\u0131n oldu\u011fu daireler ise bize viskinin tad\u0131m notlar\u0131 hakk\u0131nda klavuzluk <\/strong>yapmaktad\u0131r.<\/td><\/tr>
<\/td>Floor Maltings:<\/strong> <\/mark>Tah\u0131l\u0131n maltlama prosesinin geleneksel metodudur<\/strong>.Tah\u0131llar \u0131slat\u0131ld\u0131ktan sonra \u00e7imlenmeleri i\u00e7in beton zemine serilir.Tah\u0131llar 7-8 g\u00fcn sonras\u0131nda \u00e7imlenir ve i\u00e7erisindeki ni\u015fasta ortaya \u00e7\u0131kar.
<\/td><\/tr>
<\/td>Flour:<\/mark><\/strong> Ayn\u0131 zamanda fine powder denilen bu terimin T\u00fcrk\u00e7e’deki kar\u015f\u0131l\u0131\u011f\u0131 Un<\/strong> dur.Ancak bu un kurutulmu\u015f arpan\u0131n de\u011firmenden ge\u00e7irilmesi sonucu ortaya \u00e7\u0131kan \u00e7\u0131kt\u0131lardand\u0131r. Grist denilen bu kar\u0131\u015f\u0131m; ( %60 grist((\u00f6\u011f\u00fct\u00fclm\u00fc\u015f tah\u0131l)) ,%30 husk((kabuk)) ve %10 flour((un)) <\/strong>) \u015feklindedir.<\/td><\/tr>
<\/td>Foreshots:<\/mark><\/strong> Dam\u0131t\u0131m prosesindeki alkol imbi\u011finden \u00e7\u0131kan ilk b\u00f6l\u00fcmd\u00fcr. Foreshots (heads) yani ba\u015f <\/strong>k\u0131s\u0131m\u0131n\u0131 da bize ifade eder.Alkol imbi\u011finden \u00e7\u0131kan ba\u015f ve kuyruk k\u0131sm\u0131, y\u0131kama imbi\u011finden gelen low wines ile birle\u015fir ve tekrar alkol imbi\u011fine, dam\u0131t\u0131ma girer.<\/td><\/tr>
<\/td>Fusels:<\/mark><\/strong> Tah\u0131l distilasyonu s\u00fcrecinde ortaya \u00e7\u0131kan kal\u0131n, kaba ya\u011fa<\/strong> verilen add\u0131r.Di\u011fer end\u00fcstrilere sat\u0131lmaktad\u0131r.<\/td><\/tr>
<\/td>Gg:<\/mark><\/strong><\/td><\/tr>
<\/td>Grain Whisky:<\/mark><\/strong> Tah\u0131l viskisi; maltlanm\u0131\u015f arpa, maltlanmam\u0131\u015f tah\u0131llar( m\u0131s\u0131r, bu\u011fday),maya ve suyun bir araya<\/strong> getirilmesiyle \u00fcretilmektedir.Tah\u0131l viskilerinde dam\u0131t\u0131m kolon imbikler (Continuous-Coffey Still) ile yap\u0131lmaktad\u0131r.<\/td><\/tr>
<\/td>Green Malt:<\/mark><\/strong> \u00c7imlenmi\u015f arpalar; \u00e7imlenme sonras\u0131 ve kiln denilen f\u0131r\u0131nlarda kurutulur.Arpalar\u0131n; \u00e7imlenmeden sonraki ,kurulmadan \u00f6nceki haline verilen ada Ye\u015fil Arpa <\/strong>denir.<\/td><\/tr>
<\/td>Germination:<\/strong> <\/mark>\u00c7imlendirme, maltlama prosesinin bir par\u00e7as\u0131d\u0131r.Islat\u0131lan arpalar, geleneksel olarak maltlama salonunda zemine serilir ve havaland\u0131r\u0131l\u0131r.<\/strong>\u00c7imlendirme a\u015famas\u0131nda arpa, diastaz denilen bir enzim salg\u0131lar, bu da ni\u015fastan\u0131n \u00e7\u00f6z\u00fclmesine yani \u015fekere d\u00f6n\u00fc\u015fmesini sa\u011flar.<\/td><\/tr>
<\/td>Grits:<\/mark><\/strong> Maltlama prosesi sonras\u0131 ; maltlanm\u0131\u015f arpa \u00f6\u011f\u00fct\u00fclerek toz haline getirilir.Bu toza verilen ada ayn\u0131 zamanda Grist<\/strong> denir. Grist in tutarl\u0131 olarak mashtun a girebilmesi i\u00e7in; belirli bir re\u00e7eteye sahip olmas\u0131 gerekir.Bu re\u00e7ete; %60 grist(toz halindeki \u00f6\u011f\u00fct\u00fclm\u00fc\u015f tah\u0131l) ,%30 husk(kabuk) ve %10 flour(un) \u015feklindedir.Ayr\u0131ca bu \u00f6\u011f\u00fctme i\u015flemini evlerimizde g\u00fcnl\u00fck hayatta kahve \u00f6\u011f\u00fct\u00fcc\u00fclerinde deneyimleyebiliyoruz. Asl\u0131nda; Grist(course),husk(medium),flour(fine) \u015feklinde \u00e7ekim yapt\u0131\u011f\u0131m\u0131z kahve \u00e7ekirdeklerinde de ayn\u0131 sonu\u00e7lar\u0131 g\u00f6rebilmekteyiz.<\/td><\/tr>
<\/td>Hh:<\/mark><\/strong><\/td><\/tr>
<\/td>Heads:<\/mark><\/strong> Dam\u0131t\u0131m prosesindeki alkol imbi\u011finden \u00e7\u0131kan ilk b\u00f6l\u00fcmd\u00fcr. Foreshots (heads) yani ba\u015f<\/strong> k\u0131s\u0131m\u0131n\u0131 da bize ifade eder.Alkol imbi\u011finden \u00e7\u0131kan ba\u015f ve kuyruk k\u0131sm\u0131, y\u0131kama imbi\u011finden gelen low wines ile birle\u015fir ve tekrar alkol imbi\u011fine, dam\u0131t\u0131ma girer.<\/td><\/tr>
<\/td>Heart:<\/mark> Spirit Still (Alkol \u0130mbi\u011fi) <\/strong>den \u00e7\u0131kan ve olgunla\u015fmaya y\u00f6nlendirilecek olan New Make Spirit (\u0130mbikten \u00c7\u0131kan Viskinin F\u0131\u00e7\u0131ya Girmeden \u00f6nceki Hali) <\/strong>‘in kalp diye adland\u0131r\u0131lan b\u00f6l\u00fcm\u00fcne verilen add\u0131r.<\/td><\/tr>
<\/td>Highland:<\/strong> <\/mark>Highlands; \u0130sko\u00e7 Viski Birli\u011fi (SWA) taraf\u0131ndan belirlenen ; \u0130sko\u00e7ya’n\u0131n 5 viski b\u00f6lgesinden birisidir<\/strong>.Lowlands ve Highlands s\u0131n\u0131r\u0131 bat\u0131da Firth Of Clyde, ile Do\u011fuda Firth Of Tay dan ge\u00e7mektedir.Highland b\u00f6lgesi; ayr\u0131ca Islay Adas\u0131 d\u0131\u015f\u0131ndaki ada dam\u0131t\u0131m evlerini de b\u00fcnyesinde bar\u0131nd\u0131rmaktad\u0131r.<\/td><\/tr>
<\/td>Hogshead:<\/mark><\/strong> Bourbon f\u0131\u00e7\u0131 par\u00e7alar\u0131ndan olu\u015fturulan ve yeni me\u015fe par\u00e7alar\u0131yla tamamlanan 250 litre hacime sahip f\u0131\u00e7\u0131 t\u00fcr\u00fcne<\/strong> Hogshead diyoruz.<\/td><\/tr>
<\/td>Husk:<\/strong> <\/mark>Grist kar\u0131\u015f\u0131m\u0131n\u0131n i\u00e7erisindeki % 20 oran\u0131nda bulunan k\u0131s\u0131ma verilen ada husk (kabuk) <\/strong>denir.<\/td><\/tr>
<\/td>Hydrometer:<\/mark><\/strong> S\u0131v\u0131lar\u0131n yo\u011funlu\u011funu \u00f6l\u00e7meye yarayan araca hidrometre<\/strong> denir.Alkol i\u00e7eri\u011fini (oran\u0131n\u0131) hesaplamak i\u00e7in s\u0131cakl\u0131kla birlikte kullan\u0131r.<\/td><\/tr>
<\/td>Ii:<\/mark><\/strong><\/td><\/tr>
<\/td>Illicit:<\/mark><\/strong> \u0130llegal<\/strong> ve izinsiz anlam\u0131na gelmektedir.<\/td><\/tr>
<\/td>Islay:<\/mark><\/strong> \u0130sko\u00e7 Viski Birli\u011fi (SWA) taraf\u0131ndan belirlenen ; \u0130sko\u00e7ya’n\u0131n 5 viski b\u00f6lgesinden birisidir.<\/strong>\u0130sko\u00e7ya’n\u0131n bat\u0131s\u0131nda yer almaktad\u0131r. Islay Adas\u0131’na ; bereketli topraklar\u0131 sebebiyle Hebridlerin Krali\u00e7esi (Queen Of The Hebrides) de denilmektedir.Islay adas\u0131n\u0131n viskileri geleneksel olarak y\u00fcksek oranda turbal\u0131d\u0131r.(heavily peated)<\/strong>. Islay Adas\u0131’n\u0131n peated olmayan tek viski markas\u0131 Bruichladdich ve Bunnahabhain dir.<\/td><\/tr>
<\/td>Jj:<\/mark><\/strong><\/td><\/tr>
<\/td>Japanese Oak:<\/mark><\/strong> Japon me\u015fesi olan Mizunara<\/strong> n\u0131n Latincedeki kar\u015f\u0131l\u0131\u011f\u0131 Quercus Mongolica<\/strong> d\u0131r. D\u00fcz olarak b\u00fcy\u00fcmemesi sebebiyle viski \u00fcretimi i\u00e7in \u00e7al\u0131\u015f\u0131lmas\u0131 zor bir me\u015fe t\u00fcr\u00fcd\u00fcr.Ayr\u0131ca Mizunara me\u015fesi i\u00e7erisinde yo\u011fun nem i\u00e7ermektedir.Di\u011fer me\u015fe t\u00fcrlerine g\u00f6re s\u0131z\u0131nt\u0131 yapma olas\u0131l\u0131\u011f\u0131 \u00e7ok daha fazlad\u0131r. Mizunara: su me\u015fe anlam\u0131na gelir. Mizunara me\u015fe a\u011fac\u0131 kesilmeden \u00f6nce 200 ya\u015f\u0131nda olmal\u0131d\u0131r.<\/td><\/tr>
<\/td>Kk:<\/mark><\/strong><\/td><\/tr>
<\/td>Kiln:<\/mark><\/strong> Arpan\u0131n geleneksel olarak kurutuldu\u011fu f\u0131r\u0131nlara verilen add\u0131r<\/strong>. Kiln, Turba ve ya odun ile aktif hale getirebilir.Modern kiln \u00f6rnekleri ise gaz ve ya fuel oil ile \u00e7al\u0131\u015fabilmektedir.<\/td><\/tr>
<\/td>Kilning:<\/mark><\/strong> Maltlama proseslerinden olan f\u0131r\u0131nlama (kilning) a\u015famas\u0131nda ; \u00e7imlenmi\u015f arpalar \u0131s\u0131t\u0131larak , \u00e7imlenmenin durmas\u0131 sa\u011flan\u0131r.<\/strong><\/td><\/tr>
<\/td>Ll:<\/mark><\/strong><\/td><\/tr>
<\/td>Lactones:<\/mark> <\/strong>Me\u015fe laktonlar\u0131<\/strong> , me\u015fe a\u011fac\u0131n\u0131n i\u00e7erisindeki aroma \u00f6z\u00fctleri<\/strong> a\u00e7\u0131s\u0131ndan \u00e7ok \u00f6nemlidir.Hatta me\u015fenin viskiye verdi\u011fi vanilya ve hindistan cevizi aromalar\u0131 bu me\u015fe laktonlar\u0131 sayesinde olu\u015fur. Lakton konsantrasyonuna bakacak olursak en y\u00fcksek miktar Quercus Alba ve en d\u00fc\u015f\u00fck seviye ise Quercus Robur me\u015fesinde<\/strong> bulunmaktad\u0131r.<\/td><\/tr>
<\/td>Lauter: <\/mark><\/strong>Lauter, bir Mash tun dizayn t\u00fcr\u00fcd\u00fcr.<\/strong>Geleneksel y\u00f6nteme g\u00f6re daha h\u0131zl\u0131 bir \u015fekilde bo\u015falt\u0131m yapmaktad\u0131r.Bu y\u00fckseltme ve al\u00e7atma i\u015flemi kullan\u0131lan kollar ile yap\u0131lmaktad\u0131r.<\/td><\/tr>
<\/td>Lignin:<\/mark> <\/strong>Me\u015fe a\u011fac\u0131n\u0131n i\u00e7erisinde bulunan bir maddedir.F\u0131\u00e7\u0131lar\u0131n k\u0131zart\u0131lmas\u0131 prosesinde lignin<\/strong> y\u0131k\u0131l\u0131r ve bu y\u0131k\u0131m sonucunda aroma bile\u015fenleri olu\u015fur.Bu bile\u015fenlerini; \u00e7i\u00e7ek, baharat, vanilya ve meyve notalar\u0131<\/strong> olarak tarif edebiliriz.Ayr\u0131ca bu notlar olgunla\u015fma s\u00fcrecinde viskiye ge\u00e7mektedir.<\/td><\/tr>
<\/td>Lowlands:<\/mark> <\/strong>Lowlands; \u0130sko\u00e7 Viski Birli\u011fi (SWA) taraf\u0131ndan belirlenen ; \u0130sko\u00e7ya’n\u0131n 5 viski b\u00f6lgesinden birisidir.<\/strong> Lowlands ve Highlands s\u0131n\u0131r\u0131 bat\u0131da Firth Of Clyde, ile Do\u011fuda Firth Of Tay dan ge\u00e7mektedir.Yumu\u015fak \u00e7i\u00e7eksi, bal, karamel, f\u0131nd\u0131k, tah\u0131l notlar\u0131n\u0131n <\/strong>hakim oldu\u011fu viskileriyle \u00fcnl\u00fc bir b\u00f6lgedir.<\/td><\/tr>
<\/td>Low Wines:<\/mark> <\/strong>Y\u0131kama imbi\u011finden \u00e7\u0131k\u0131p alkol imbi\u011fine g\u00f6nderilecek %20-25 abv alkol oran\u0131na sahip alkole<\/strong> verilen add\u0131r.<\/td><\/tr>
<\/td>Lyne Arm:<\/mark><\/strong> \u0130mbi\u011fin g\u00f6vdesiyle yo\u011funla\u015ft\u0131r\u0131c\u0131 aras\u0131ndaki k\u00f6pr\u00fcye, ba\u011flant\u0131ya<\/strong> verilen add\u0131r.Lyne arm; yatay, yukar\u0131 do\u011fru ve ya a\u015fa\u011f\u0131 do\u011fru a\u00e7\u0131l\u0131 olarak tasarlanabilir.Bu tasar\u0131m dam\u0131t\u0131lan viskinin t\u00fcr\u00fcne ve bunun i\u00e7in ne kadar reflux \u00fcn gerekli oldu\u011funa g\u00f6re de\u011fi\u015fkenlik g\u00f6sterebilir.Ayr\u0131ca bu a\u00e7\u0131 de\u011fi\u015fiklikleri viskinin g\u00f6vdeli olup olmamas\u0131n\u0131 etki eder.\u00d6rne\u011fin; yukar\u0131 a\u00e7\u0131l\u0131 Lyne Arm a sahip bir imbikten \u00e7\u0131kan viski daha g\u00f6vdeli,a\u00e7a\u011f\u0131 a\u00e7\u0131l\u0131 bir Lyne Arm a sahip imbikten \u00e7\u0131kan viski daha yumu\u015fak bir yap\u0131ya sahiptir.<\/td><\/tr>
<\/td>Mm:<\/mark><\/strong><\/td><\/tr>
<\/td>Marrying:<\/mark> <\/mark><\/strong>\u0130ki ve ya daha fazla farkl\u0131 viskinin bir araya getirilmesi ve vat denilen tanklarda bir s\u00fcre bekletilmesi i\u015flemine evlendirme<\/strong> denir.<\/td><\/tr>
<\/td>Mash:<\/mark> May\u015fe<\/strong>, tah\u0131llar\u0131n ve suyun kar\u0131\u015f\u0131m\u0131na verilen add\u0131r.<\/td><\/tr>
<\/td>Mashing: <\/mark><\/strong>May\u015feleme ad\u0131 verilen bu proseste; s\u0131cak su \u00f6\u011f\u00fct\u00fclm\u00fc\u015f tah\u0131l (grist) ile kar\u0131\u015f\u0131r.<\/strong>S\u0131cak su yard\u0131m\u0131yla amilaz enzimi salg\u0131lan\u0131r, bu emzimin salg\u0131lamas\u0131yla ile birlikte tah\u0131l\u0131n i\u00e7erisindeki ni\u015fasta y\u0131k\u0131l\u0131r ve fermante edilebilir \u015fekere d\u00f6n\u00fc\u015f\u00fcr.<\/td><\/tr>
<\/td>Mashtun:<\/strong> <\/mark>May\u015feleme prosesinin ger\u00e7ekle\u015fti\u011fi b\u00fcy\u00fck tanklara<\/strong> mashtun ( may\u015feleme tank\u0131) ad\u0131 verilir. May\u015feleme sonunda wort(\u015fekerli s\u0131v\u0131) bo\u015falt\u0131l\u0131r,so\u011futucu dan ge\u00e7erek fermantasyon i\u015fleminin ger\u00e7ekle\u015fece\u011fi wash back ad\u0131 verilen tanklara al\u0131n\u0131r.Genelde paslanmaz \u00e7elik ve ya demirden yap\u0131l\u0131r.Etkili bir \u015fekilde mashtun un alt k\u0131sm\u0131nda bir elek bulunmaktad\u0131r.Bu elekte kalan draff <\/strong>denilen art\u0131klar, yerel \u00e7ift\u00e7ilere sat\u0131l\u0131r.Proteini y\u00fcksek ve besleyici olan bu art\u0131klar s\u0131\u011f\u0131r yemi olarak kullan\u0131lmaktad\u0131r.
<\/td><\/tr>
<\/td>Master Blender:<\/mark><\/strong> Dam\u0131t\u0131m evinin burnuna ba\u015f harmanc\u0131<\/strong> (master blender) diyebiliriz.Farkl\u0131 karakterleri olan viskilerden spesifik harmanlanm\u0131\u015f viskiler \u00fcreten ki\u015fidir.<\/td><\/tr>
<\/td>Master Distiller:<\/mark><\/strong> Bu unvan Institute Of Brewing And Distillation (IBD) taraf\u0131ndan verilmektedir.Ba\u015f dam\u0131t\u0131c\u0131<\/strong> (master distiller)pozisyon k\u0131demli olunmas\u0131 gereken ve geni\u015f sorumluluk gerektirir.(\u00c7al\u0131\u015fanlar\u0131n y\u00f6netimi, \u00fcretim hatt\u0131n\u0131 denetlemek, \u00fcr\u00fcn geli\u015fimi, kalite kontrol, \u00fcr\u00fcn testi ve ham made kaynaklar\u0131n\u0131n temini)<\/td><\/tr>
<\/td>Maturation:<\/mark> <\/mark><\/strong>Viskinin me\u015fe f\u0131\u00e7\u0131larda y\u0131lland\u0131r\u0131ld\u0131\u011f\u0131 prosese olgunla\u015ft\u0131rma<\/strong> ad\u0131 verilir.<\/td><\/tr>
<\/td>Milling:<\/strong> <\/mark>Kurutulmu\u015f arpalar \u00f6\u011f\u00fct\u00fcc\u00fc i\u00e7erisindeki b\u00fcy\u00fck silindirlerden ge\u00e7erek grist denilen \u00f6\u011f\u00fct\u00fclm\u00fc\u015f tah\u0131l kar\u0131\u015f\u0131m\u0131na d\u00f6n\u00fc\u015f\u00fcr.Bu prosese \u00f6\u011f\u00fctme<\/strong> (milling) denir.<\/td><\/tr>
<\/td>Mothballed: <\/mark> Art\u0131k, kullan\u0131lmayan dam\u0131t\u0131m evine<\/strong> verilen add\u0131r.Ayr\u0131ca mothballed, sessiz dam\u0131t\u0131m evi anlam\u0131na da gelmektedir.<\/td><\/tr>
<\/td>Nn:<\/mark><\/strong><\/td><\/tr>
<\/td>New Make Spirit(NMS):<\/mark> <\/strong>Bu y\u00fcksek alkol i\u00e7erikli s\u0131v\u0131 alkol imbi\u011finden yakla\u015f\u0131k olarak % 60-70 abv<\/strong> ile \u00e7\u0131kmaktad\u0131r.Daha sonra f\u0131\u00e7\u0131lara konulan NMS, minimum 3 y\u0131l me\u015fe f\u0131\u00e7\u0131larda olgunla\u015f\u0131r ve viski, \u0130sko\u00e7ya’ya \u00fcretilmi\u015fse \u0130sko\u00e7 Viskisi ad\u0131n\u0131 al\u0131r.<\/td><\/tr>
<\/td>No-age Statement (NAS):<\/mark><\/strong> Viski \u00fczerinde ya\u015f ibaresi olmayan di\u011fer bir deyi\u015fle viski \u015fi\u015fesi i\u00e7erisindeki viskinin minimum ka\u00e7 ya\u015f\u0131nda oldu\u011funun belirtilmedi\u011fi viski ekspresyonlar\u0131na verilen ada ; ya\u015f belirtilmeyen (NAS) ekspresyonlar<\/strong> diyoruz.<\/td><\/tr>
<\/td>Nosing:<\/mark> <\/strong>Viski tat ve aromalar\u0131n\u0131 burnumuz ile koklayarak <\/strong>ke\u015ffetme eylemine bir nosing diyoruz.<\/td><\/tr>
<\/td>Nosing Glass:<\/mark><\/strong> Koklama Kadehi; ad\u0131 \u00fczerinde koklamak i\u00e7in \u00f6zel tasarlanan \u015fekile sahip kadehlerdir.Normal \u015fartlarda koklama kadehlerinin g\u00f6vdesi ; geni\u015f, a\u011f\u0131z k\u0131sm\u0131n\u0131n dar olmaktad\u0131r.Artan cam ve kadeh end\u00fcstri trendleriyle beraber bu kadeh t\u00fcrleri de farkl\u0131 boylarda ve \u015fekillerde kar\u015f\u0131m\u0131za \u00e7\u0131kmaktad\u0131r.En \u00e7ok kullan\u0131lan koklama(di\u011fer bir deyi\u015f ile tad\u0131m kadehleri) kadehlerinin ba\u015f\u0131nda; Copita ve Glencairn Nosing Glass Kadehleridir.<\/td><\/tr>
<\/td>Oo:<\/mark><\/strong><\/td><\/tr>
<\/td>Oak:<\/mark> <\/strong>\u0130sko\u00e7 viski yasalar\u0131na g\u00f6re t\u00fcm \u0130sko\u00e7 viskileri me\u015feden yap\u0131lm\u0131\u015f 700 litreden az hacimli f\u0131\u00e7\u0131larda minimum 3 y\u0131l olgunla\u015fmak zorundad\u0131r.<\/td><\/tr>
<\/td>Olfactory System:<\/mark><\/strong> Koku alma sistemi(Olfactory System), koklamak i\u00e7in kullan\u0131lan duyu sisteminin ad\u0131d\u0131r.<\/td><\/tr>
<\/td>Pp:<\/mark><\/strong><\/td><\/tr>
<\/td>Palletised:<\/mark> <\/strong>Nispeten yeni bir sistem viski depolama sistemidir.Bu sistemde, viski f\u0131\u00e7\u0131lar\u0131 dik bir pozisyonda paletlerin \u00fczerine dizilir.Bu dizilim 10 f\u0131\u00e7\u0131 y\u00fcksekli\u011fine kadar \u00e7\u0131kabilir.Bu f\u0131\u00e7\u0131lar forklift ile ta\u015f\u0131nmaktad\u0131r.<\/td><\/tr>
<\/td>Peat:<\/mark> <\/strong>\u00c7\u00fcr\u00fcyen bitki fosillerini \u0130sko\u00e7ya etraf\u0131nda ve Avrupa’n\u0131n belli b\u00f6lgelerinde bulunmaktad\u0131r.\u00c7\u00fcr\u00fcm\u00fc\u015f topra\u011f\u0131n alt\u0131nda olu\u015fan bitki fosillerine (yakla\u015f\u0131k 10.000 ya\u015f\u0131nda)turba(peat) denir.Turba, \u00e7imlendirme i\u015flemini durdurmak i\u00e7in arpay\u0131 kurutmak suretiyle kullan\u0131lmaktad\u0131r.Turba duman\u0131 fenol ad\u0131 verilen kimyasallar \u00fcretir.Fenoller, maltlanm\u0131\u015f arpaya isli aromalar\u0131 absorbe eder.<\/td><\/tr>
<\/td>Peat Reek:<\/mark><\/strong> Maltlanm\u0131\u015f arpaya is aromas\u0131n\u0131 veren yak\u0131lm\u0131\u015f turban\u0131n is, duman\u0131na verilen add\u0131r. <\/td><\/tr>
<\/td>Phenols:<\/strong><\/mark> Viski i\u00e7erisindeki isli ve t\u0131bbi aromalar\u0131 veren turba isinin i\u00e7erisindeki bile\u015fenlere verilen add\u0131r.Fenoller ; Part Per Million ( PPM ) ile \u00f6l\u00e7\u00fclmektedir.<\/td><\/tr>
<\/td> Port Pipe:<\/mark><\/strong> Porto \u015farab\u0131n\u0131n olgunla\u015ft\u0131rmas\u0131nda kullan\u0131lan; 350 litre ve ya daha b\u00fcy\u00fck hacimli f\u0131\u00e7\u0131lara verilen add\u0131r.<\/td><\/tr>
<\/td>Pot Ale:<\/mark><\/strong> Bak\u0131r imbi\u011fin i\u00e7erisindeki birinci dam\u0131t\u0131mdan kalan fermante edilmi\u015f wash s\u0131v\u0131s\u0131n\u0131n kal\u0131nt\u0131s\u0131na verilen add\u0131r.Dam\u0131t\u0131m sonunda genelde bu kal\u0131nt\u0131 buharla\u015fma \u00fcnitesine g\u00f6nderilir, pot ale \u015furubu i\u00e7erisinde yo\u011funla\u015ft\u0131r\u0131l\u0131r ve s\u0131\u011f\u0131r yemi olarak sat\u0131l\u0131r. <\/td><\/tr>
<\/td>Pot Still:<\/mark><\/strong> Bak\u0131r imbik(pot still) dam\u0131t\u0131m\u0131n yap\u0131ld\u0131\u011f\u0131 imbik t\u00fcrlerinden birisidir.B\u00fcy\u00fck bir \u00e7aydal\u0131k, su \u0131s\u0131t\u0131c\u0131s\u0131 mant\u0131\u011f\u0131yla \u00e7al\u0131\u015f\u0131r. Wash ad\u0131 verilen fermante edilmi\u015f s\u0131v\u0131n\u0131n \u0131s\u0131t\u0131lmas\u0131 ve alkol\u00fcn bu s\u0131v\u0131dan ayr\u0131\u015ft\u0131r\u0131lmas\u0131 prensibiyle \u00e7al\u0131\u015f\u0131r.Pot still ; bak\u0131rdan olu\u015fur ve k\u00fc\u00e7\u00fck parti (batch distillation) dam\u0131t\u0131m tekni\u011fiyle \u00fcretim yapar.Bak\u0131r imbikler \u00e7ok farkl\u0131 \u015fekillerde imal edilebilir.Her \u015feklin alkol \u00fczerinde kendine has bir etkisi vard\u0131r.<\/td><\/tr>
<\/td>Parts Per Million (PPM):<\/strong><\/mark> Fenol\u00fcn \u00f6l\u00e7\u00fcm birimine Parts Per Million (PPM ) denir.Bu \u00f6l\u00e7\u00fcm \u00f6\u011f\u00fct\u00fclmeden \u00f6nce yap\u0131l\u0131r ve dam\u0131t\u0131m prosesi s\u0131ras\u0131nda fenol seviyenin yar\u0131s\u0131n\u0131n kayboldu\u011fu varsay\u0131lmaktad\u0131r.Bu sebepten dolay\u0131 \u015fi\u015fe \u00fczerinde belirtilen PPM seviyesi; kadehinizdeki viskideki PPM seviyesinden 2 kat d\u00fc\u015f\u00fckt\u00fcr. <\/td><\/tr>
<\/td>Proof:<\/mark><\/strong> Proof (kan\u0131t); alkol oran\u0131n\u0131n g\u00f6sterildi\u011fi (ABV) birimin iki kat\u0131n\u0131 ifade eder.\u00d6rne\u011fin; %40 abv = 80 Proof.Normalde alkol oran\u0131 \u00f6l\u00e7\u00fcm\u00fc i\u00e7in Amerika’da proof, Birle\u015fik Krall\u0131k’ta ABV kullan\u0131l\u0131r.<\/td><\/tr>
<\/td>Puncheon:<\/strong><\/mark> 500-700 litrelik f\u0131\u00e7\u0131lara verilen ada puncheon denir.Bu aral\u0131k i\u00e7erisinde hangi i\u00e7kinin olgunla\u015faca\u011f\u0131na g\u00f6re de\u011fi\u015fkenlik g\u00f6stermektedir.\u00d6rne\u011fin, \u015feri puncheon f\u0131\u00e7\u0131lar\u0131, rom puncheon f\u0131\u00e7\u0131lar\u0131na g\u00f6re daha geni\u015ftir.<\/td><\/tr>
<\/td>Purifier:<\/mark><\/strong> Lyne arm par\u00e7as\u0131n\u0131 imbi\u011fe ba\u011flayan temizleyici par\u00e7aya verilen add\u0131r.Ama\u00e7 refl\u00fcks miktar\u0131n\u0131 art\u0131rarak, s\u0131v\u0131 i\u00e7erisindeki a\u011f\u0131r bile\u015fenleri ve ya yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u0131v\u0131n\u0131n lyne arm dan ge\u00e7ip purifier vas\u0131tas\u0131yla imbi\u011fe geri d\u00f6nmesini ve tekrar dam\u0131t\u0131lmas\u0131n\u0131 sa\u011flamakt\u0131r.Bu bir nevi ekstra yar\u0131 dam\u0131t\u0131m prosesidir. Purifier par\u00e7as\u0131 \u0130sko\u00e7ya’ daki dam\u0131t\u0131m evlerinde yayg\u0131n de\u011fildir.Sadece Ardbeg, Strathisla, Talisker ,Glenlossie ve Glen Grant Dam\u0131t\u0131m evlerinde bulunmaktad\u0131r.<\/td><\/tr>
<\/td>Qq:<\/mark><\/strong><\/td><\/tr>
<\/td>Quaich:<\/mark><\/strong> \u00c7ift sapl\u0131 i\u00e7me i\u00e7in kullan\u0131lan kaseye verilen add\u0131r.Geleneksel olarak ah\u015faptan yap\u0131lmaktayken \u015fu an g\u00fcm\u00fc\u015f, kalay ve ya daha yayg\u0131n kullan\u0131lan malzemelerden yap\u0131lmaktad\u0131r. Quaich kelimesi Galce den gelen ”cuach ”(T\u00fcrk\u00e7e kar\u015f\u0131l\u0131\u011f\u0131 kase) kelimesinden t\u00fcremi\u015ftir.Bu kase i\u00e7erisinde ho\u015fgeldin i\u00e7ece\u011fi ile birlikte klan seremonilerinde ziyaret\u00e7ilere servis edilmektedir.T\u00fcm klan \u00fcyeleri ayn\u0131 kaseden viskiyi i\u00e7er.Bu bir nevi kat\u0131lan klan \u015fefleri ve \u00fcyeleri aras\u0131nda birlik, dostluk ve g\u00fcveni tahsis ederdi.<\/td><\/tr>
<\/td>Quarter Cask:<\/mark><\/strong> Genellikle 125 litrelik f\u0131\u00e7\u0131lara verilen ad\u0131 ifade eder. Genelde 200 litrelik f\u0131\u00e7\u0131lardan yap\u0131lmakta; i\u00e7erisindeki 3 ve ya 4 f\u0131\u00e7\u0131 tabakas\u0131(\u00e7\u0131ta) n\u0131n \u00e7\u0131kar\u0131lmas\u0131yla ve tekrar f\u0131\u00e7\u0131 imal edilmesiyle olu\u015fturulur.<\/td><\/tr>
<\/td>Quercus Alba:<\/mark><\/strong> Amerikan Beyaz Me\u015fesi (American White Oak)<\/td><\/tr>
<\/td>Quercus Mongolica:<\/mark><\/strong> Mizunara.<\/td><\/tr>
<\/td>Quercus Petraea:<\/mark><\/strong> Di\u011fer bir de\u011fi\u015fle Sessile Oak(saps\u0131z me\u015fe),Cornish Oak(korni\u015f me\u015fe) or Durmast Oak. Genelde Avrupa’n\u0131n bir \u00e7ok b\u00f6lgesinde yeti\u015fmektedir.Viski olgunla\u015ft\u0131rmas\u0131nda Amerikan ve Avrupa Me\u015fe gibi gibi yayg\u0131n olarak kullan\u0131lmamaktad\u0131r.<\/td><\/tr>
<\/td>Quercus Robur:<\/mark><\/strong> European Oak.<\/td><\/tr>
<\/td>Rr:<\/mark><\/strong><\/td><\/tr>
<\/td>Racked:<\/mark><\/strong> Viski depoculu\u011funda kullan\u0131lan modern sisteme verilen add\u0131r. Racked, sistemine g\u00f6re viski f\u0131\u00e7\u0131lar\u0131 yat\u0131k pozisyonda s\u0131ralar halinde yukar\u0131 do\u011fru dizilir.F\u0131\u00e7\u0131lar 10-12 s\u0131ra olarak yukar\u0131 do\u011fru s\u0131ralanmaktad\u0131r. <\/td><\/tr>
<\/td>Raw Materials:<\/mark><\/strong> Viskinin olu\u015fumunda kullan\u0131lan hammaddelere verilen add\u0131r.\u0130sko\u00e7 Tek Malt Viskisi i\u00e7in hammaddeler; su, maya ve maltlanm\u0131\u015f arpad\u0131r.\u0130sko\u00e7 Tek Tah\u0131l Viski i\u00e7in ise; su,maya ve tah\u0131llar(maltlanm\u0131\u015f ve maltlanmam\u0131\u015f arpa da buna dahildir.)<\/td><\/tr>
<\/td>Reflux:<\/mark><\/strong>Reflux, T\u00fcrk\u00e7e kar\u015f\u0131l\u0131\u011f\u0131 refl\u00fckst\u00fcr. Bir nevi refl\u00fc hastal\u0131\u011f\u0131ndan da anla\u015f\u0131laca\u011f\u0131 gibi geri ak\u0131m\u0131 ifade eder. \u0130mbi\u011fin i\u00e7erisindeki buhar, i\u00e7eride so\u011fuk y\u00fczeyle kar\u015f\u0131la\u015f\u0131r ve yo\u011funla\u015farak s\u0131v\u0131ya geri d\u00f6ner, imbikte bulunan s\u0131v\u0131yla kar\u0131\u015f\u0131r ve tekrar dam\u0131t\u0131l\u0131r.Ne kadar \u00e7ok refl\u00fcks var ise o kadar yumu\u015fak ve kompleks yap\u0131da bir i\u00e7ki elde edilir.<\/td><\/tr>
<\/td>Refill Cask:<\/mark><\/strong> Tekrar dolum anlam\u0131na gelen bu terim; \u0130sko\u00e7 Viski olgunla\u015ft\u0131rmas\u0131nda f\u0131\u00e7\u0131n\u0131n birden fazla kullan\u0131lmas\u0131n\u0131 ifade eder.Ayr\u0131ca f\u0131\u00e7\u0131n\u0131n dolum say\u0131s\u0131 da second fill, third fill olarak da ifade edilir.\u0130sko\u00e7lar bir f\u0131\u00e7\u0131y\u0131 4 defa kullanabilirken; en y\u00fcksek renk ve aroma ilk dolum f\u0131\u00e7\u0131lardan gelmektedir.Bu sebeple bilhassa ilk dolum \u015feri f\u0131\u00e7\u0131lar\u0131 \u00e7ok pahal\u0131d\u0131r.Kullan\u0131m say\u0131s\u0131 artt\u0131k\u00e7a f\u0131\u00e7\u0131n\u0131n viskiye aktaraca\u011f\u0131 renk ve aroma profili azalmaktad\u0131r.<\/td><\/tr>
<\/td>Regions:<\/mark><\/strong> \u0130sko\u00e7ya Viski Birli\u011fi (SWA) taraf\u0131ndan tan\u0131mlanan 5 Viski b\u00f6lgesi bulunmaktad\u0131r. Bunlar; Highland, Lowland, Campbeltown, Speyside ve Islay B\u00f6lgeleridir.<\/td><\/tr>
<\/td>Rummager:<\/mark><\/strong> Is\u0131t\u0131lm\u0131\u015f imbi\u011fin alt b\u00f6l\u00fcm\u00fcnde yer alan ve b\u00fcnyesindeki kaz\u0131y\u0131c\u0131 ile kat\u0131 par\u00e7alar\u0131n olu\u015fmas\u0131n\u0131 engellemeye yarayan kar\u0131\u015ft\u0131r\u0131c\u0131ya verilen add\u0131r. <\/td><\/tr>
<\/td>Ss:<\/mark><\/strong><\/td><\/tr>
<\/td>Saccharification:<\/mark><\/strong> \u015eekerleme; ni\u015fastan\u0131n basit \u015fekere indirgenme i\u015flemine verilen add\u0131r.<\/td><\/tr>
<\/td>Saladin Box:<\/mark><\/strong> Arpay\u0131 maltlamak i\u00e7in kullan\u0131lan enstr\u00fcmana verilen add\u0131r.Bu enstr\u00fcman mekanik olarak el ile \u00e7evirmenin alternatifidir.Delik li bir zemine sahip bir oluk i\u00e7erir.Maltlanm\u0131\u015f arpa olu\u011fun i\u00e7erisine dolar ve i\u00e7inden hava \u00fcflenir. <\/td><\/tr>
<\/td>Scotch Whisky Association(SWA):<\/mark><\/strong> \u0130sko\u00e7 viski end\u00fcstrisini temsil eden ticaret organizasyonun ad\u0131 \u0130sko\u00e7 Viski Birli\u011fi ‘ dir.<\/td><\/tr>
<\/td>Shell & Tube Condenser:<\/mark><\/strong> Modern tipte bir yo\u011funla\u015ft\u0131r\u0131c\u0131d\u0131r.\u0130\u00e7erisinden so\u011fuk suyun ge\u00e7ti\u011fi bak\u0131r t\u00fcplerden yap\u0131lm\u0131\u015ft\u0131r.<\/td><\/tr>
<\/td>Sher<\/mark><\/strong>ry:<\/strong><\/mark> \u0130spanya’n\u0131n Andalusia(End\u00fcl\u00fcs) b\u00f6lgesinde yeti\u015ftirilen \u015faraptan \u00fcretilen fortified \u015faraba (kuvvetlendirilmi\u015f, alkol oran\u0131 y\u00fckseltilmi\u015f \u015farap) verilen add\u0131r.<\/td><\/tr>
<\/td>Single Malt:<\/mark><\/strong> \u0130sko\u00e7 Viski Birli\u011fi taraf\u0131ndan tan\u0131mlanan \u0130sko\u00e7 viski t\u00fcrlerinden birisidir.Bir Tek Malt \u0130sko\u00e7 Viskisi; maltlanm\u0131\u015f arpa, su ve mayadan \u00fcretilmelidir.Tek bir dam\u0131t\u0131m evinde bak\u0131r imbiklerde dam\u0131t\u0131m i\u015flemine tabi tutulmal\u0131 ve batch distillation (k\u00fc\u00e7\u00fck parti \u00fcretimi) ile \u00fcretilmelidir.<\/td><\/tr>
<\/td>Slainte Mhaith:<\/mark><\/strong> Galce dilinde; ” your good health ” ( Sa\u011fl\u0131\u011fa ) anlam\u0131na gelen, ”Slainte Mhath” ve k\u0131saca ”Slainte ” \u015fekillerinde de ifade edilmektedir.<\/td><\/tr>
<\/td>Single Cask:<\/mark><\/strong> \u015ei\u015felenecek viski partisinin sadece bir f\u0131\u00e7\u0131dan al\u0131nmas\u0131d\u0131r.Ba\u015fka bir de\u011fi\u015fle viskinin tek bir f\u0131\u00e7\u0131dan \u015fi\u015feleme yap\u0131lmas\u0131n\u0131 ifade eder.<\/td><\/tr>
<\/td>Spent Lees:<\/mark><\/strong> Alkol imbi\u011findeki dam\u0131t\u0131mdan sonra arta kalan kal\u0131nt\u0131lara verilen add\u0131r.Normalde bunlar i\u015flenirler ve \u00e7\u00f6pe giderler.<\/td><\/tr>
<\/td>Speyside:<\/mark><\/strong> \u0130sko\u00e7 Viski Birli\u011fi taraf\u0131ndan tan\u0131mlanan 5 viski b\u00f6lgesinden biridir.K\u00fc\u00e7\u00fck bir b\u00f6lge olmas\u0131na ra\u011fmen 60 civar\u0131nda dam\u0131t\u0131m evi bulunmaktad\u0131r.Highland b\u00f6lgesinin i\u00e7inde yer almaktad\u0131r ancak Speyside ad\u0131yla an\u0131lmaktad\u0131r.\u0130sko\u00e7ya’daki en \u00e7ok dam\u0131t\u0131m evi yo\u011funla\u015fmas\u0131n\u0131n g\u00f6r\u00fcld\u00fc\u011f\u00fc b\u00f6lgedir.<\/td><\/tr>
<\/td>Spirit Safe:<\/mark><\/strong> Kutu \u015feklinde metal ve cam dan \u00fcretilen asma kilitli olan ekipmana verilen add\u0131r. \u0130mbi\u011fin \u00e7\u0131k\u0131\u015f noktas\u0131yla bir ba\u011flant\u0131s\u0131 vard\u0131r b\u00f6yle imbikten \u00e7\u0131kan NMS korunmu\u015f olur.\u0130\u00e7erisinde hidrometre ve termometre bulunmaktad\u0131r.Bunlar alkol konsantrasyonunu ; kutuyu a\u00e7madan hesaplama operasyonu i\u00e7in \u00f6nemlidir.Ayr\u0131ca \u00fczerinde d\u0131\u015far\u0131dan kontrol edilebilen bir kol bulunmaktad\u0131r.Bu kol ile alkol; ba\u015f,g\u00f6bek ve kuyruk k\u0131s\u0131mlar\u0131 farkl\u0131 b\u00f6l\u00fcmlere y\u00f6nlendirilir.<\/td><\/tr>
<\/td>Spirit Still:<\/mark><\/strong> Alkol imbi\u011fine Low Wines imbi\u011fi de denilmektedir.\u0130kinici ve geneliklike son dam\u0131t\u0131m\u0131n yap\u0131ld\u0131\u011f\u0131 imbiktir.Bak\u0131rdan yap\u0131lmakta olup olan imbik i\u00e7erisinde yap\u0131lacak dam\u0131t\u0131mda; y\u0131kama imbi\u011finden gelen low wines ve bir \u00f6nceki dam\u0131t\u0131mdan gelen ba\u015f ve kuyruk k\u0131s\u0131mlar\u0131 da bulur ve hepsi bir araya gelerek dam\u0131t\u0131ma girer.<\/td><\/tr>
<\/td>Still House:<\/mark><\/strong> Y\u0131kama ve alkol imbi\u011finin buludu\u011fu binaya verilen add\u0131r.<\/td><\/tr>
<\/td>Steeping:<\/mark><\/strong> Demleme,\u0131slatma anlam\u0131na gelen bu terim; maltlama prosesinin ilk a\u015famas\u0131d\u0131r.Arpan\u0131n de\u011fi\u015fim s\u00fcrecine girdi\u011fi bu s\u00fcre\u00e7te ama\u00e7, su ile \u0131slat\u0131ld\u0131\u011f\u0131 ve bir s\u00fcre boyunca dinlendirildi\u011fi ; nemlenme seviyesini artt\u0131r\u0131p \u00e7imlendirmeyi ba\u015flatmakt\u0131r.<\/td><\/tr>
<\/td>Tt:<\/mark><\/strong><\/td><\/tr>
<\/td>Tails:<\/mark><\/strong> Feints.<\/td><\/tr>
<\/td>Tannins:<\/mark><\/strong> F\u0131\u00e7\u0131n\u0131n i\u00e7erisinde do\u011fal olarak olu\u015fan bile\u015fenlerdir.Viskiye sak\u0131z\u0131ms\u0131, kuru aromalar\u0131 verir.<\/td><\/tr>
<\/td>Toasting:<\/mark><\/strong> F\u0131\u00e7\u0131n\u0131n yap\u0131laca\u011f\u0131 a\u011fa\u00e7 bir s\u00fcre b\u00fcy\u00fck f\u0131r\u0131nlarda \u0131s\u0131t\u0131l\u0131r.Yanma reaksiyonu ile beraber a\u00e7\u0131\u011fa \u00e7\u0131kan sel\u00fcloz, karamelize olarak a\u011fa\u00e7 \u015fekerine d\u00f6n\u00fc\u015f\u00fcr.Bunun sonuncunda olu\u015fan lignin, i\u00e7erisinde vanilini de bar\u0131nd\u0131ran bir\u00e7ok bile\u015fene d\u00f6n\u00fc\u015f\u00fcr.<\/td><\/tr>
<\/td>Triple Distillation:<\/mark><\/strong> Viskinin \u00fc\u00e7 defa dam\u0131t\u0131lmas\u0131 terimine triple distillation denir.Bu ilave imbi\u011fe genellikle Intermediate Still ( Orta \u0130mbik ) denir.<\/td><\/tr>
<\/td>Uu:<\/mark><\/strong><\/td><\/tr>
<\/td>Underback:<\/mark><\/strong> Wort (may\u015fe) ‘un may\u015feleme prosesinden sonra mashtun tank\u0131ndan al\u0131n\u0131p, fermantasyon i\u015fleminin yap\u0131laca\u011f\u0131 washback tanklar\u0131na aktar\u0131lmadan \u00f6nceki tanklara verilen add\u0131r.<\/td><\/tr>
<\/td>Uisge Beatha:<\/mark><\/strong> Ya\u015fam suyunun Glace dilindeki kar\u015f\u0131l\u0131\u011f\u0131d\u0131r.\u00d6nce ”uisge ” sonra whisky olmu\u015ftur.<\/td><\/tr>
<\/td>Vv:<\/mark><\/strong><\/td><\/tr>
<\/td>Valinch:<\/mark><\/strong> F\u0131\u00e7\u0131dan k\u00fc\u00e7\u00fck miktarlarda viski alabilmek ve tad\u0131m yapabilmek i\u00e7in kullan\u0131lan bak\u0131rdan yap\u0131lma aparta verilen add\u0131r.<\/td><\/tr>
<\/td>Virgin Oak:<\/mark><\/strong> NMS i\u00e7erisine doldurulmadan \u00f6nce, i\u00e7inde hi\u00e7 bir alkol olgunla\u015fmam\u0131\u015f f\u0131\u00e7\u0131ya verilen addd\u0131r.<\/td><\/tr>
<\/td>Volatile Congeners:<\/mark><\/strong> U\u00e7ucu t\u00fcrde\u015fler; aroman\u0131n alg\u0131lanabilmesi i\u00e7in br viski i\u00e7erisinde olmas\u0131 gereken bile\u015fenlere verilen add\u0131r. <\/td><\/tr>
<\/td>Ww:<\/mark><\/strong><\/td><\/tr>
<\/td>Warehouse:<\/mark><\/strong> Viski f\u0131\u00e7\u0131lar\u0131n\u0131n depoland\u0131\u011f\u0131 ve olgunla\u015ft\u0131\u011f\u0131 depolara verilen add\u0131r.\u00dc\u00e7 tip depolama tekni\u011fi vard\u0131r.Bunlar; Dunnage,Palletised ve Racked olarak s\u0131ralanabilir.<\/td><\/tr>
<\/td>Wash:<\/mark><\/strong> Fermantasyon sonu ortaya \u00e7\u0131kan s\u0131v\u0131ya verilen add\u0131r.Ayr\u0131ca buna distiller’s beer da denir.Yakla\u015f\u0131k olarak %7-9 abv alkol oran\u0131na sahiptir.Wash , daha sonra wash birinci dam\u0131t\u0131m i\u00e7in wash still denilen y\u0131kama imbi\u011fine transfer edilir.<\/td><\/tr>
<\/td>Washback:<\/mark><\/strong> Fermantasyonun ger\u00e7ekle\u015ftirdi\u011fi ah\u015fap ve paslanmaz \u00e7elikten yap\u0131lan tanklara verilen add\u0131r.<\/td><\/tr>
<\/td>Water:<\/mark><\/strong> Viskinin \u00fc\u00e7 hammaddesinden birisidir.<\/td><\/tr>
<\/td>World Whiskies:<\/mark><\/strong> \u0130sko\u00e7ya d\u0131\u015f\u0131nda \u00fcretilen viskilere verilen add\u0131r.<\/td><\/tr>
<\/td>Worm Tub:<\/mark><\/strong> Viski \u00fcretiminde kullan\u0131lan iki yo\u011funla\u015ft\u0131r\u0131c\u0131 sistemden birisidir.Bak\u0131r bir t\u00fcrbin bobini i\u00e7erir, geni\u015f bir yuvarlak su tank\u0131 i\u00e7erisine dald\u0131r\u0131lm\u0131\u015f olarak zemin seviyesinden y\u00fcksekte olarak konumlanm\u0131\u015ft\u0131r.Bu yo\u011funla\u015ft\u0131r\u0131c\u0131 t\u00fcr\u00fcne olarak \u00f6rnek Dalwhinnie Dam\u0131t\u0131m evi nden bahsedebiliriz. Worm tub yo\u011funla\u015ft\u0131r\u0131c\u0131dan gelen i\u00e7ki ; Shell & Tube yo\u011funla\u015ft\u0131r\u0131c\u0131s\u0131ndan gelenden daha yo\u011fun ve daha s\u00fclf\u00fcrl\u00fc bir alkol elde edilir.<\/td><\/tr>
<\/td>Wort:<\/mark><\/strong> May\u015feleme sonucu olu\u015fan ve mashtun tank\u0131ndan \u00e7\u0131kan \u015fekerli s\u0131v\u0131ya verilen add\u0131r.<\/td><\/tr>
<\/td>Wort Cooler:<\/mark><\/strong> Y\u00fcksek \u0131s\u0131 mayay\u0131 \u00f6ld\u00fcrmektedir.fermantasyon \u00f6ncesi \u015fekerli s\u0131v\u0131n\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcrmek gerekir.Bu \u015fekerli s\u0131v\u0131n\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 16-18 derece aral\u0131\u011f\u0131na d\u00fc\u015f\u00fcren cihaza wort cooler denir.<\/td><\/tr>
<\/td>Yy:<\/mark><\/strong><\/td><\/tr>
<\/td>Yeast:<\/mark><\/strong> Viskinin \u00fc\u00e7 hammaddesinden birisidir.Maya, \u015fekerle beslenen; alkol, karbondioksit ve \u0131s\u0131 ortaya \u00e7\u0131karan tek h\u00fccreli organizmad\u0131r. Viski \u00fcretiminde Saccharomyces Cerevisiae <\/mark><\/strong>adl\u0131 k\u00fclt\u00fcr mayas\u0131 kullan\u0131lmaktad\u0131r.<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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AaAbv: Alcohol By Volume ( Hacimindeki Saf Alkol (Ethanol ) Alkol Oran\u0131) Age: Viskinin olgunla\u015ft\u0131\u011f\u0131 ya\u015f\u0131(s\u00fcreyi) ifade eder.Bu zaman dilimi f\u0131\u00e7\u0131ya dolumdan \u015fi\u015felemeye kadar olan s\u00fcredir. Ageing: Bu terime bir […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"class_list":["post-1174","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages\/1174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1174"}],"version-history":[{"count":258,"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages\/1174\/revisions"}],"predecessor-version":[{"id":2145,"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages\/1174\/revisions\/2145"}],"wp:attachment":[{"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}