{"id":1212,"date":"2021-11-02T20:02:42","date_gmt":"2021-11-02T20:02:42","guid":{"rendered":"https:\/\/sanswhiskyculture.com\/?page_id=1212"},"modified":"2023-04-05T12:09:05","modified_gmt":"2023-04-05T12:09:05","slug":"viski-nasil-uretilir","status":"publish","type":"page","link":"https:\/\/sanswhiskyculture.com\/?page_id=1212","title":{"rendered":"Viski Nas\u0131l \u00dcretilir?"},"content":{"rendered":"
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\"\"<\/figure><\/div>\n\n\n

Bu Proses Listesi Tek Malt Viski \u0130\u00e7in Ge\u00e7erlidir.<\/strong><\/p>\n\n\n\n

Viski 3 ham madeden<\/strong> olu\u015fmaktad\u0131r.Bunlar; arpa, su ve mayad\u0131r<\/strong>.Opsiyonel olarak dumal\u0131l\u0131k i\u00e7in turba<\/strong> da kullan\u0131labilir.Viski \u00fcretiminde f\u0131\u00e7\u0131n\u0131n t\u00fcr\u00fcn\u00fcn, ka\u00e7\u0131nc\u0131 defa dolduruldu\u011funun ve daha \u00f6nce i\u00e7erisinde hangi alkoll\u00fc i\u00e7ki oldu\u011funun nihai \u00fcr\u00fcn olan viskinin tat ve aroma profilinde \u00e7ok b\u00fcy\u00fck etkisi vard\u0131r.<\/p>\n\n\n\n

Viskinin \u00fcretim a\u015famalar\u0131n\u0131 a\u015fa\u011f\u0131da belirtildi\u011fi \u015fekilde s\u0131ralayabiliriz.<\/p>\n\n\n\n

\u2022<\/p>\n\n\n\n

\u2022Maltlama<\/strong><\/p>\n\n\n\n

\u2022\u00d6\u011f\u00fctme<\/strong><\/p>\n\n\n\n

\u2022May\u015feleme<\/strong><\/p>\n\n\n\n

\u2022Fermantasyon<\/strong><\/p>\n\n\n\n

\u2022 <\/strong>Distilasyon<\/strong><\/p>\n\n\n\n

\u2022Olgunla\u015ft\u0131rma<\/strong> <\/strong>& Sonras\u0131 Operasyonlar\u0131<\/strong><\/p>\n\n\n\n

\u2022\u015ei\u015feleme<\/strong><\/p>\n\n\n\n

<\/p>\n\n\n\n

Viskinin \u00dcretim A\u015famalar\u0131<\/mark><\/strong><\/p>\n\n\n\n

Bu \u00fcretim a\u015famalar\u0131n\u0131 ; neden ve sonu\u00e7 ili\u015fkileriyle de\u011ferlendirmeliyiz.Bir konuyu basit olarak anlatam\u0131yorsan\u0131z, o konuyu anlamam\u0131\u015fs\u0131n\u0131z demektir.M\u00fcmk\u00fcn oldu\u011funca basit olarak viskinin \u00fcretim a\u015famalar\u0131n\u0131 sizler i\u00e7in derledim.<\/p>\n\n\n\n

Maltl\u0131k arpa harika bir protein, ni\u015fasta, vitamin, enzim ve mineral deposudur.Malt a\u011f\u0131rl\u0131\u011f\u0131n\u0131n %60-65 ‘ini ni\u015fasta <\/strong>olu\u015fturmaktad\u0131r.Arpan\u0131n i\u00e7erisindeki \u015fekerler, direk yani hi\u00e7 bir prosese u\u011framadan fermante edilebilecek \u015feker olmad\u0131klar\u0131 i\u00e7in arpalar\u0131n \u00f6ncelikle matlanmas\u0131 gerekir.<\/p>\n\n\n\n

Maltlama (Malting)<\/mark><\/strong><\/p>\n\n\n

\n
\"\"
Geleneksel Maltlama<\/figcaption><\/figure><\/div>\n\n\n

Maltlama prosesinde amac\u0131m\u0131z; Arpalar\u0131n i\u00e7erisindeki kompleks karbonhidrat\u0131 (N\u0130\u015eASTA) basit \u015fekere (glikoz) d\u00f6n\u00fc\u015ft\u00fcrmeye \u00e7al\u0131\u015fmak.<\/strong>Bu s\u00fcre\u00e7 tam anlam\u0131yla may\u015feleme prosesiyle tamamlanmaktad\u0131r.Maltlama prosesi ; kendi i\u00e7erisinde 3 alt prosese ayr\u0131lmaktad\u0131r.<\/p>\n\n\n\n

Bunlar; Islatmak(Steeping),\u00c7imlendirme (Germination),Kilning(F\u0131r\u0131nlamak) prosesleridir.<\/p>\n\n\n\n

Bu prosesi daha basit bir \u015fekilde anlatacak olursak; maltlamada bir nevi arpalar\u0131 kand\u0131r\u0131yoruz.<\/mark><\/strong>Sert kabuk i\u00e7erisinde saklanan kompleks karbonhidrat\u0131 ; arpalar\u0131 \u0131slatarak ortaya \u00e7\u0131karmaya \u00e7al\u0131\u015f\u0131yoruz.Arpalar\u0131 1-3 g\u00fcn<\/mark> aras\u0131nda \u0131slatarak filizlenmesini sa\u011fl\u0131yoruz.<\/strong>Bu prosese biz Steeping (Islatmak, demlemek)<\/strong><\/mark> diyoruz. Nemli ve filizlenen arpalar saatler boyu belirli periyodlarla tahta k\u00fcreklerle kar\u0131\u015ft\u0131r\u0131l\u0131yor.\u00c7imlendirmenin (Germination)<\/mark><\/strong> sonland\u0131r\u0131lmas\u0131 (Bu i\u015flem 4-5 g\u00fcn<\/strong> s\u00fcrebilir) i\u00e7in bu arpalar\u0131n kurutulmas\u0131 gerekmektedir.<\/p>\n\n\n\n

Bu a\u015famada elde edilen filizlenmi\u015f arpalara   Green Malt<\/mark><\/strong> (Ye\u015fil Malt ) diyoruz.<\/p>\n\n\n\n

Daha sonra Kilning<\/mark><\/strong> ( Dam\u0131t\u0131m evlerindeki f\u0131r\u0131nlama prosesinde kullan\u0131lan f\u0131r\u0131nlarda f\u0131r\u0131nlama) i\u015flemi yap\u0131lmaktad\u0131r.Genellikle bu f\u0131r\u0131nlama i\u015flemi 30 saat <\/strong>s\u00fcrmektedir.<\/p>\n\n\n\n

     Kurutma i\u015flemi s\u0131cak hava  ve ya turba ile yap\u0131lmaktad\u0131r.F\u0131r\u0131nlama i\u015fleminden sonra yap\u0131lan \u00f6l\u00e7\u00fcm ile maltlanm\u0131\u015f arpan\u0131n<\/strong><\/strong> Milyondaki fenol miktar\u0131 PPM (Parts Per Million)<\/mark> de\u011fer ile \u00f6l\u00e7\u00fcl\u00fcr.<\/strong><\/p>\n\n\n\n

F\u0131r\u0131nlama prosesinden \u00e7\u0131kan arpalara Maltlanm\u0131\u015f Arpa (Malted Barley)<\/strong> denilmektedir.<\/p>\n\n\n\n

\u00d6\u011f\u00fctme (Milling)<\/mark><\/strong><\/p>\n\n\n

\n
\"\"
Porteus De\u011firmen<\/figcaption><\/figure><\/div>\n\n\n

\u2022\u00d6\u011f\u00fctme Maltlanan arpalar \u00f6\u011f\u00fct\u00fcc\u00fclerden ge\u00e7irilmesi bir sonraki proses olan may\u015feleme i\u00e7in hayatidir.Ancak maltlanm\u0131\u015f arpalar de\u011firmenden bir re\u00e7ete \u015feklinde \u00f6\u011f\u00fct\u00fclerek \u00e7\u0131kart\u0131l\u0131rlar.Bu re\u00e7eteye g\u00f6re; maltlanm\u0131\u015f arpa; \u00d6\u011f\u00fct\u00fclm\u00fc\u015f tah\u0131l, kabuk ve un <\/strong>format\u0131nda al\u0131n\u0131r.<\/p>\n\n\n\n

Bu re\u00e7eteye g\u00f6re maltlanm\u0131\u015f arpalar;<\/p>\n\n\n\n

\u2022%70 \u00d6\u011f\u00fct\u00fclm\u00fc\u015f tah\u0131l<\/mark><\/strong><\/p>\n\n\n\n

\u2022% 20 Kabuk<\/mark><\/strong><\/p>\n\n\n\n

\u2022%10 Un<\/mark><\/strong><\/p>\n\n\n\n

Olarak re\u00e7etelendirilir.Bu genel bir re\u00e7etedir; optimum tat ve aroma profillerinin nihai \u00fcr\u00fcne aktar\u0131lmas\u0131 uzun denemeler sonucunda ke\u015ffedilmi\u015ftir.Baz\u0131 dam\u0131t\u0131m evleri bu oranlar \u00fczerinde ufak de\u011fi\u015fikliklere gidebilmektedir.Foto\u011fraftaki Leeds-\u0130ngiltere’de \u00fcretilen Porteus Markal\u0131<\/p>\n\n\n\n

de\u011firmen, \u00e7ok kullan\u0131\u015fl\u0131 ve sa\u011flam olmalar\u0131yla tan\u0131nmaktad\u0131r.100-150 y\u0131l kadar sorunsuz sadece rutin bak\u0131mlar\u0131yla \u00e7al\u0131\u015fmaktad\u0131r.Ne yaz\u0131k ki bu \u015firket \u00e7ok iyi de\u011firmenler \u00fcrettikleri i\u00e7in ve kimse yeni de\u011firmen almad\u0131klar\u0131 i\u00e7in iflas etmi\u015ftir.Demek ki her zaman iyi \u00fcretim yapmak \u00e7ok kar de\u011filmi\u015f .<\/p>\n\n\n\n

    May\u015feleme (Mashing)<\/mark><\/strong><\/p>\n\n\n

\n
\"\"
May\u015feleme Tank\u0131 (Mashtun)<\/figcaption><\/figure><\/div>\n\n\n

    <\/strong><\/p>\n\n\n\n

\u2022May\u015feleme prosesinde, AMA\u00c7: \u015eekerli s\u0131v\u0131 elde etmektir.<\/strong><\/p>\n\n\n\n

Bu proses sonucunda ayr\u0131ca malt i\u00e7erisindeki alfa ve beta amilaz enzimlerini serbest b\u0131rakarak arpadaki ni\u015fastay\u0131 basit \u015fekere d\u00f6n\u00fc\u015ft\u00fcr\u00fcr.<\/p>\n\n\n\n

\u2022\u00d6\u011f\u00fctme (Milling) prosesinden gelen arpa re\u00e7etesi May\u015feleme Tank\u0131 (Mashtun)\u2019ndaki farkl\u0131 s\u0131cakl\u0131lardaki su ile 3 defa <\/strong>bulu\u015fur.<\/p>\n\n\n\n

   <\/strong>\u20221.TANK:60-65 Celcius<\/mark><\/strong><\/p>\n\n\n\n

\u20222.TANK:70-75 Celcius<\/mark><\/strong><\/p>\n\n\n\n

\u20223.TANK:80 Celcius<\/mark><\/strong><\/p>\n\n\n\n

\u2022Ortaya \u00e7\u0131kan \u015fekerli s\u0131v\u0131ya: WORT <\/mark>denir.<\/strong><\/p>\n\n\n\n

\u2022Fermantasyon i\u015flemi i\u00e7in WORT<\/mark> so\u011futulur.<\/strong><\/p>\n\n\n\n

\u00c7\u00fcnk\u00fc fermantasyonda kullan\u0131cak Saccharomyces Cerevisiae<\/mark><\/strong> adl\u0131 k\u00fclt\u00fcr mayalar\u0131 10-30 Celcius<\/strong> derece aras\u0131nda ya\u015famaktad\u0131r.30 Celcius<\/strong> s\u0131cakl\u0131k \u00fczerinde \u00f6lmektedir.Bu sebeple ; 3.s\u0131cak su ile y\u0131kanan \u015fekerli suyun \u00f6nce 64 Celcius<\/strong> dereceye daha sonra da yakla\u015f\u0131k 16 Celcius<\/strong> dereceye d\u00fc\u015f\u00fcr\u00fclmesi gerekir.Bu i\u015flem; Wort Cooler<\/mark><\/strong> denilen bir so\u011futucu makine ile yap\u0131l\u0131r.So\u011fuyan WORT<\/mark><\/strong> daha sonra , fermantasyon i\u015flemi i\u00e7in WASH BACK <\/mark><\/strong>lere al\u0131n\u0131r.<\/p>\n\n\n\n

Fermantasyon (Fermantation)<\/mark><\/strong><\/p>\n\n\n\n

<\/p>\n\n\n

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\"\"
Fermantasyon Tanklar\u0131 (Washbacks)<\/figcaption><\/figure><\/div>\n\n\n

\u2022Fermantasyon i\u015fleminde; so\u011futulan Wort<\/strong> s\u0131v\u0131s\u0131n\u0131 Washback<\/strong> denilen fermantasyon tanklar\u0131na al\u0131n\u0131r ve bu s\u0131v\u0131ya maya eklenir. Viskide Saccharomyces Cerevisiae <\/mark><\/strong>adl\u0131 k\u00fclt\u00fcr mayas\u0131 kullan\u0131l\u0131r. Eklenen maya, s\u0131v\u0131 i\u00e7erisindeki t\u00fcm \u015fekeri t\u00fcketip alkole d\u00f6n\u00fc\u015ft\u00fcrene kadar i\u015flem devam eder.<\/p>\n\n\n\n

\u2022Viski \u00fcretiminde k\u00fclt\u00fcr mayas\u0131 kullan\u0131r.Bunun sebebi; fermantasyon s\u00fcrecinin kontroll\u00fc yap\u0131lmas\u0131na olanak sa\u011flamakt\u0131r.Yabani mayalarda bu kontrol\u00fcn sa\u011flanmas\u0131 zordur.K\u00fclt\u00fcr mayalar\u0131nda s\u0131cakl\u0131k kontrol\u00fc daha kolayd\u0131r. <\/p>\n\n\n\n

\u2022Fermantasyonu sa\u011flayan mayalar 30 Celcius<\/strong> derecenin \u00fczerindeki s\u0131cakl\u0131klarda \u00f6lmektedir.Bu durumda baz\u0131 dam\u0131t\u0131m evleri \u00f6len mayalar\u0131 tekrar hayata d\u00f6nd\u00fcrmek i\u00e7in s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015f\u00fcr\u00fcr baz\u0131 durumlarda mayalarda bu i\u015fe yarar ancak bu geri d\u00f6n\u00fc\u015f\u00fcn bir bedeli olacakt\u0131r.Tekrar hayata d\u00f6nen mayalar i\u00e7kiye istenmeyen s\u00fclf\u00fcrl\u00fc kokular ve tatlar b\u0131rakmaktad\u0131r.<\/p>\n\n\n\n

\u2022Viski ve bir\u00e7ok dam\u0131t\u0131m i\u00e7ki \u00fcretiminde k\u00fclt\u00fcr mayas\u0131 kullan\u0131l\u0131r.Yabani mayalar genelde Asya \u0130\u00e7kilerinde kullan\u0131lmaktad\u0131r.<\/p>\n\n\n\n

\u2022Ayr\u0131ca viski \u00fcretiminde Ard\u0131\u015f\u0131k Fermantasyon<\/mark> <\/strong>kullan\u0131l\u0131r. (Ard\u0131\u015f\u0131k Fermantasyonda: \u015eekerli s\u0131v\u0131 fermantasyon \u00f6ncesi \u00fcretilir)<\/mark><\/strong>.<\/p>\n\n\n\n

\u2022Di\u011fer bir t\u00fcr fermantasyon t\u00fcr\u00fc olan Parelel Fermantasyon<\/strong> da ise; \u015eekerli S\u0131v\u0131, Fermantasyon ile birlikte ayn\u0131 anda \u00fcretilir.<\/strong><\/mark>Bu fermantasyon t\u00fcr\u00fc Asya \u0130\u00e7kilerinin \u00fcretiminde kullan\u0131lmaktad\u0131r.<\/p>\n\n\n\n

.Fermantasyon Sonucu:<\/mark> Etanol, CO2 ve Is\u0131 a\u00e7\u0131\u011fa \u00e7\u0131kar. (Metanol, s\u00fclf\u00fcr bile\u015fenleri, ya\u011f asitleri, ester ve di\u011fer zehirli alkoller de olu\u015fur.)<\/mark><\/strong><\/p>\n\n\n\n

.<\/strong>Fermantasyon sonucunda; % 8-10 ABV DISTILLER\u2019S BEER  (WASH) <\/mark><\/strong>denilen s\u0131v\u0131 olu\u015fur.<\/p>\n\n\n\n

.<\/p>\n\n\n\n

Viskinin aromas\u0131n\u0131 ve tat profillerinin \u00fczerinde etki sahibi olan unsurlardan birisi fermantasyonun s\u00fcresidir.Fermantasyonun k\u0131sa ve ya uzun yap\u0131lmas\u0131 \u00e7ok farkl\u0131 karakterlerde viskiler \u00fcretilmesine sebep olur.<\/p>\n\n\n\n

\u00d6rne\u011fin: K\u0131sa Fermantasyon; 48-60 saat<\/strong>, Uzun fermantasyon 60-100 saat<\/strong><\/mark> <\/strong>aras\u0131nda yap\u0131labilir.K\u0131sa fermantasyon ;<\/strong> f\u0131nd\u0131ks\u0131, tah\u0131l notalar\u0131<\/strong><\/mark> <\/strong>sa\u011flarken; Uzun fermantasyon ; esterli ve meyvemsi ,tropik notalar<\/mark> <\/strong>sa\u011flar.<\/p>\n\n\n\n

Fermantasyon sonucunda ortaya \u00e7\u0131kan WASH,WASH BACK lerden al\u0131n\u0131r ve distilasyon i\u00e7in Still House denilen b\u00f6l\u00fcme g\u00f6nderilir.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Distilasyon (Distillation)<\/mark><\/strong><\/p>\n\n\n

\n
\"\"
Bak\u0131r \u0130mbikler (Copper Pot Stills)<\/figcaption><\/figure><\/div>\n\n\n

Fermantasyondan \u00e7\u0131kan Wash (Distiller’s Beer)<\/strong> ,bak\u0131r imbiklerde dam\u0131t\u0131l\u0131r. <\/p>\n\n\n\n

.<\/p>\n\n\n\n

Ayr\u0131ca bir dipnot; dam\u0131t\u0131ma girecek Wash denilen s\u0131v\u0131y\u0131 \u0130sko\u00e7lar 2 defa, \u0130rlandal\u0131lar ise 3 defa dam\u0131t\u0131rlar.<\/mark><\/strong><\/p>\n\n\n\n

.<\/p>\n\n\n\n

Wash, \u00f6nce Wash Still<\/strong>, sonrada Spirit Still <\/strong>de dam\u0131t\u0131l\u0131r.\u0130sko\u00e7 viskinin yasa gere\u011fi %94.8 Abv alkol oran\u0131ndan d\u00fc\u015f\u00fck olarak dam\u0131t\u0131lmas\u0131 gerekmektedir.<\/p>\n\n\n\n

Wash Still (Y\u0131kama \u0130mbi\u011fi )<\/strong> , Spirit Still(Alkol \u0130mbi\u011fi )<\/strong>‘ e g\u00f6re daha b\u00fcy\u00fck tasarlan\u0131r. Wash Still’ den dam\u0131t\u0131lan alkole Low wines<\/strong> ad\u0131 verilir.Low wines % 20-25 (ABV) <\/strong>alkol oran\u0131na sahiptir.Daha sonra Low Wines<\/strong>, ikinci dam\u0131t\u0131m imbi\u011fi olan Spirit Still <\/strong>‘ de dam\u0131t\u0131l\u0131r.Y\u0131kama imbi\u011finden<\/strong> \u00e7\u0131kan at\u0131\u011fa Pot Ale<\/strong>, Alkol \u0130mbi\u011finden<\/strong> \u00e7\u0131kan art\u0131\u011fa ise Spent Lees<\/strong> denir.Bu imbikteki dam\u0131t\u0131mdan 3 farkl\u0131 b\u00f6l\u00fcm \u00e7\u0131kar.Bunlar; <\/p>\n\n\n\n

Ba\u015f,(Heads, Foreshots),G\u00f6bek (Heart, Middle cut), Kuyruk (Tails , Feints)<\/strong> olarak s\u0131ralan\u0131r.<\/p>\n\n\n\n

.<\/p>\n\n\n\n

Heads(Foreshots) Ba\u015f b\u00f6l\u00fcm\u00fc<\/mark><\/strong> en u\u00e7ucu ve en d\u00fc\u015f\u00fck kaynama noktas\u0131ndaki b\u00f6l\u00fcmd\u00fcr.Alkol \u00f6l\u00fcmlerinin, k\u00f6rl\u00fc\u011f\u00fcn sebebi olan metanol de bu b\u00f6l\u00fcmde yer al\u0131r.Ba\u015f k\u0131sm\u0131, Kuyruk k\u0131sm\u0131yla birle\u015fir; bir \u00f6nceki damt\u0131mdan gelen Low Wines ile birle\u015fip tekrar Alkol imbi\u011finde tekrar dam\u0131t\u0131ma girer.<\/p>\n\n\n\n

Asl\u0131nda t\u00fcm bu \u00fcretim a\u015famalar\u0131n\u0131n tek bir amac\u0131 var; saf,temiz Etanol elde etmek.Kaynama noktalar\u0131 farklar\u0131ndan yararlanarak istedi\u011fimiz alkol\u00fc se\u00e7mek ve biriktirmek.<\/p>\n\n\n\n

Kalp k\u0131sm\u0131na<\/mark><\/strong> ayn\u0131 zamanda viski literat\u00fcr\u00fcnde NMS(New Make Spirit) denir.NMS, alkol imbi\u011finden (%65-70) ABV ile \u00e7\u0131kar.Bu b\u00f6l\u00fcmden elde edilen \u00e7\u0131kt\u0131lara bakacak olursak etanol haricinde kendine has aromatik esterleri de b\u00fcnyesinde bar\u0131nd\u0131r\u0131r.Bu da meyvemsi, floral notalar olarak kar\u015f\u0131m\u0131za \u00e7\u0131k\u0131yor.<\/p>\n\n\n\n

Kuyruk k\u0131sm\u0131nda<\/mark><\/strong>; etanolden ve hatta sudan bile kaynama noktas\u0131 y\u00fcksek bile\u015fenler bulunmaktad\u0131r.Bu k\u0131s\u0131mda zehirli alkoller, propanol, b\u00fctanol , izoamil alkol ve di\u011fer molek\u00fcller bulunmaktad\u0131r.Bu bile\u015fenler; k\u00f6t\u00fc , etkileyici olmayan ve plastik aromalar\u0131 i\u00e7inde bar\u0131nd\u0131r\u0131r.Bu k\u0131s\u0131m i\u00e7kide keskin ve kaba doku yap\u0131 sa\u011flar.<\/p>\n\n\n\n

\u00d6te yandan; bu k\u0131s\u0131mda u\u00e7ucu olmayan bile\u015fenlerde mevcuttur, bunlar her daim imbikte kalmaktad\u0131r.Bu k\u0131s\u0131mda ya\u011f asitleri de bulunmaktad\u0131r.Baz\u0131 dam\u0131t\u0131m evleri bu bile\u015fenleri imbikten \u00e7\u0131kar\u0131rken baz\u0131lar\u0131 ise; ileriki d\u00f6nemlerdeki fermantasyonlarda s\u0131v\u0131n\u0131n asitlik yap\u0131s\u0131n\u0131 artt\u0131rmak i\u00e7in kullan\u0131lar.<\/p>\n\n\n\n

S\u0131v\u0131n\u0131n Kompozisyonu<\/strong><\/td>Kaynama Noktas\u0131<\/strong><\/td>Gaz\u0131n Kompozisyonu<\/strong><\/td><\/tr>
%100 Su<\/td>100 \u00b0C (212 \u00b0F)<\/td>%100 Su<\/td><\/tr>
%90 Su, % 10 Etanol<\/td>93 \u00b0C (199 \u00b0F)<\/td>% 50.3 Etanol, % 49.7 Su<\/td><\/tr>
% 50 Su, % 50 Etanol<\/td>82.4 \u00b0C (180 \u00b0F)<\/td>% 77.6 Etanol, %22.4 Su<\/td><\/tr>
% 10 Su, % 90 Etanol<\/td>78.5 \u00b0C (173 \u00b0F )<\/td>% 91.7 Etanol, % 8.3 Su<\/td><\/tr>
% 100 Etanol<\/mark><\/strong><\/td>78.3 \u00b0C (173 \u00b0F)<\/mark><\/strong><\/td>% 100 Etanol<\/mark><\/strong><\/td><\/tr><\/tbody><\/table>
Understanding Spirits: Explaining Style And Quality-WSET Level 3 Award In Spirits \u00a9<\/strong><\/figcaption><\/figure>\n\n\n\n

<\/p>\n\n\n\n

Etanol\u00fcn kaynama noktas\u0131(78.3 celcius)<\/strong> sudan d\u00fc\u015f\u00fck oldu\u011fu i\u00e7in daha \u00f6nce buharla\u015f\u0131r.Ancak bu % 100 etanol i\u00e7in ge\u00e7erlidir.\u0130mbi\u011fin i\u00e7erisindeki hareketlilik hi\u00e7bir zaman stabil de\u011fildir.<\/p>\n\n\n\n

<\/p>\n\n\n

\n
\"\"
Farkl\u0131 Bak\u0131r \u0130mbik T\u00fcrleri<\/figcaption><\/figure><\/div>\n\n\n

Reflux:<\/mark><\/strong><\/p>\n\n\n\n

Buharla\u015fan alkol\u00fcn yukar\u0131ya \u00e7\u0131kar, ayn\u0131 anda yukar\u0131dan imbi\u011fe geri d\u00f6nen gazdan s\u0131v\u0131ya d\u00f6ner ve tekrar dam\u0131t\u0131m\u0131a girer.Basit bir \u015fekilde tan\u0131mlanan bu sirk\u00fclasyon sistemine REFLUX<\/strong> diyoruz.<\/p>\n\n\n\n

\u0130mbi\u011fin i\u00e7erisinde dam\u0131t\u0131lan kar\u0131\u015f\u0131m su ve etanol ise ; i\u00e7erideki s\u0131cakl\u0131k farklar\u0131n\u0131n miktar\u0131 ile Reflux miktar\u0131 aras\u0131nda \u00f6nemli bir ili\u015fki vard\u0131r. \u0130mbi\u011fin en \u00fcst k\u0131sm\u0131yla en alt k\u0131sm\u0131 aras\u0131nda s\u0131cakl\u0131k fark\u0131 bulunmaktad\u0131r ve en y\u00fcksek reflux olu\u015fumu imbi\u011fin en \u00fcst k\u0131sm\u0131nda olu\u015fur.<\/p>\n\n\n\n

\u0130mbik i\u00e7erisindeki reflux miktar\u0131 artt\u0131k\u00e7a; b\u00fcy\u00fck miktarlarda zehirli alkollerin ve ya\u011f asitlerinin bulundu\u011fu k\u0131s\u0131m (Kuyruk K\u0131sm\u0131) s\u0131v\u0131ya d\u00f6n\u00fc\u015f\u00fcr ve ethanol i\u00e7erisinden ayr\u0131\u015f\u0131r.Dam\u0131t\u0131m evleri ; saf ve yumu\u015fak yap\u0131l\u0131 bir alkol elde etmek istiyorsa reflux miktar\u0131n\u0131n maksimum olmas\u0131 gerekmektedir.Bu \u015fekilde zehirli alkol miktar\u0131 miniminize edilmi\u015f olur.<\/p>\n\n\n\n

Ayr\u0131ca az miktarda reflux, keskin, sert ve ham aromal\u0131 yap\u0131l\u0131 alkol\u00fcn elde edilmesine sebebiyet verir.Reflux kontrol\u00fcn\u00fc dam\u0131t\u0131m evleri 2 farkl\u0131 y\u00f6ntem ile sa\u011flarlar.<\/p>\n\n\n\n

    \n
  1. Dam\u0131t\u0131c\u0131,gaz ve s\u0131v\u0131 miktar\u0131 etkile\u015fimini kontrol edebilir.<\/li>\n\n\n\n
  2. Dam\u0131t\u0131c\u0131 s\u0131cakl\u0131\u011f\u0131 kontrol edebilir.<\/li>\n<\/ol>\n\n\n\n

    Ayr\u0131ca imbi\u011fin boyunun uzun olamas\u0131, k\u0131sa olmas\u0131na g\u00f6re daha fazla reflux olu\u015fmas\u0131 anlam\u0131na gelmektedir.Yine y\u00fcksek \u0131s\u0131 ve y\u00fcksek Lyne kolu e\u011fimi, fazla miktarda reflux olmas\u0131 demektir.Uzun imbiklerde daha fazla reflux olu\u015furken bunun sonucunda daha yumu\u015fak ,floral ve saf bir alkol edilir.K\u0131sa imbiklerde daha az reflux olu\u015furken elde edilen alkol daha ya\u011fl\u0131, g\u00f6vdeli ve a\u011f\u0131r bir yap\u0131dad\u0131r.Uzun ve b\u00fcy\u00fck imbiklerde hacim fazla olunca imbik i\u00e7erisindeki bile\u015fenlerin, dola\u015f\u0131m\u0131 tamamlamas\u0131 i\u00e7in \u00e7ok fazla enerjiye ihtiyac\u0131 olmaktad\u0131r (\u00c7ok temas-\u00c7ok Reflux).Ancak k\u00fc\u00e7\u00fck ve k\u0131sa imbikte hacim k\u00fc\u00e7\u00fckt\u00fcr ve daha az enerji harcayarak dola\u015f\u0131m\u0131 tamamlayabilirler (Az Temas – Az Reflux).Ayr\u0131ca d\u00fcz \u015fekilli Plain ve Straight Bak\u0131r imbiklerde daha az reflux olu\u015furken, lamba \u015fekline benzer ve Oges ve Bumbs<\/strong> denilen Bak\u0131r imbiklerde ; alkol ile bak\u0131r daha fazla temas halinde oldu\u011fu i\u00e7in daha fazla reflux olu\u015fmaktad\u0131r.<\/p>\n\n\n\n

    <\/td>Fazla Reflux<\/td>Az Reflux<\/td><\/tr>
    \u0130mbi\u011fin Boyutu<\/td>Uzun \u0130mbik<\/td>K\u0131sa \u0130mbik<\/td><\/tr>
    \u0130mbi\u011fin \u015eekli<\/td>Oges & Bumbs <\/td>Plain & Straight<\/td><\/tr>
    Lyne Kolunun E\u011fimi<\/td>Yukar\u0131 E\u011fimli<\/td>A\u015fa\u011f\u0131 E\u011fimli<\/td><\/tr>
    \u0130mbi\u011fin \u0130\u00e7erisindeki Orijinal S\u0131v\u0131n\u0131n Hacmi<\/td>Daha Az Y\u00fckleme<\/td>Daha Fazla Y\u00fckleme<\/td><\/tr>
    Dam\u0131t\u0131ma Operasyonunun H\u0131z\u0131<\/td>Daha Yava\u015f(Az Enerji)<\/td>Daha H\u0131zl\u0131(Fazla Enerji)<\/td><\/tr>
    Temizleyiciler ( Purifiers)<\/td>Kullan\u0131lm\u0131\u015f<\/td>Kullan\u0131lmam\u0131\u015f<\/td><\/tr><\/tbody><\/table>
    EWA-Scotch Whisky Certificate \u00a9<\/strong><\/figcaption><\/figure>\n\n\n\n

    .<\/p>\n\n\n\n

    Viskinin karakterini bir\u00e7ok varyasyon etkiler.Bu sebeptendir ki neredeyse yan yana olan dam\u0131t\u0131m evlerinin \u00fcrettikleri viskiler birbirinden \u00e7ok farkl\u0131d\u0131r. Dam\u0131t\u0131m evi operasyonel tercihleri bu farkl\u0131la\u015fmalar\u0131n as\u0131l sebebidir.Asl\u0131nda bunlara dam\u0131t\u0131m evlerinin imzas\u0131 da denilebilir.<\/p>\n\n\n\n

    .<\/p>\n\n\n\n

    \u00d6rne\u011fin: Viskinin karakterinin farkl\u0131l\u0131klar\u0131 ;<\/strong><\/mark><\/p>\n\n\n\n

    Suyun farkl\u0131la\u015fmas\u0131 i\u00e7in, \u00dcnl\u00fc Viski Duayeni Dave Broom \u015f\u00f6yle der ”Suyun Fermantasyonda major bir etkisi bulunmaktayken , nihai \u00fcr\u00fcn\u00fcn aromas\u0131nda major bir etkisinin olmad\u0131\u011f\u0131na inan\u0131l\u0131yor. ”<\/strong> <\/p>\n\n\n\n

    .<\/p>\n\n\n\n

    Arpa(arpa \u0130sko\u00e7ya ve \u0130ngiltere’nin belirli b\u00f6lgelerinden gelmektedir.Gelen arpalar\u0131n farkl\u0131la\u015fmas\u0131 nihai \u00fcr\u00fcn \u00fczerinde major bir etki yaratmamaktad\u0131r.Sadece Golden Promise<\/strong> cinsi arpan\u0131n nihai \u00fcr\u00fcne farkl\u0131 bir tat ve aroma verdi\u011fi d\u00fc\u015f\u00fcn\u00fclmektedir.<\/p>\n\n\n\n

    Fermantasyonun s\u00fcresi, may\u015feleme s\u0131cakl\u0131\u011f\u0131, matlama tercihleri, f\u0131r\u0131nlama tercihleri, turban\u0131n kullan\u0131m\u0131, kullan\u0131l\u0131yorsa turba ate\u015fine maruz b\u0131rakma s\u00fcresi, turban\u0131n geldi\u011fi b\u00f6lge, distilasyon operasyonlar, imbi\u011fin boyu, \u015fekli, bak\u0131r miktar\u0131, lyne kolunun e\u011fimi, yo\u011funla\u015ft\u0131r\u0131c\u0131n\u0131n t\u00fcr\u00fc, olgunla\u015ft\u0131rma tercihleri, f\u0131\u00e7\u0131lar\u0131n olgunla\u015ft\u0131\u011f\u0131 depolardaki f\u0131\u00e7\u0131lar\u0131n saklanma pozisyonu, viskinin hangi f\u0131\u00e7\u0131larda olgunla\u015faca\u011f\u0131, ka\u00e7 y\u0131l olgunla\u015faca\u011f\u0131, hangi f\u0131\u00e7\u0131lara aktar\u0131laca\u011f\u0131, biti\u015f verilip verilmeyece\u011fine kadar uzanan uzun bir listeye ba\u011fl\u0131d\u0131r.<\/p>\n\n\n

    \n
    \"\"
    Lyne Kolu E\u011fimleri<\/figcaption><\/figure><\/div>\n\n\n

    \u0130mbikteki bak\u0131r miktar\u0131,\u0130mbi\u011fin boyu ve Lyne kolunun e\u011fimi viskinin g\u00f6vdesini etkiler.<\/strong><\/p>\n\n\n\n

    \u0130mbikte kullan\u0131lan bak\u0131r miktar\u0131, y\u00fczey alan\u0131, imbi\u011fin boyu ne kadar b\u00fcy\u00fck ve fazlaysa; \u00fcretilecek NMS o kadar yumu\u015fak i\u00e7imli ve saf olarak elde edilir.Ayr\u0131ca istenmeyen koku ve s\u00fclf\u00fcrl\u00fc bile\u015fenlerden de o kadar ar\u0131n\u0131r.Madalyonun tam tersini \u00e7evirirsek; imbik ne kadar k\u00fc\u00e7\u00fck ve bak\u0131r miktar\u0131 ne kadar az ise; o kadar g\u00f6vdeli, sert bir NMS elde ederiz.Bu tarz NMS ler S\u00fclf\u00fcrl\u00fc bile\u015fenlerden de tam ayr\u0131\u015famam\u0131\u015f olur.<\/p>\n\n\n\n

    Lyne Kolunun<\/strong>; a\u00e7\u0131s\u0131n\u0131n yukar\u0131 ve ya a\u015fa\u011f\u0131 y\u00f6nl\u00fc e\u011fimli olmas\u0131n\u0131n viskinin karakterinde bie etkisi bulunmaktad\u0131r.<\/p>\n\n\n\n

    Lyne Kolunun E\u011fiminin yukar\u0131 y\u00f6nl\u00fc olmas\u0131 durumunu; yoku\u015f yukar\u0131 \u00e7\u0131kmaya \u00e7al\u0131\u015fan bir araca benzetebiliriz.Ara\u00e7 bu yoku\u015fu \u00e7\u0131kmaya \u00e7al\u0131\u015f\u0131rken yorulur ve b\u00fct\u00fcn enerjisini kaybeder.Ayn\u0131 \u015fey alkol i\u00e7in de ge\u00e7erlidir.Alkol yukar\u0131 y\u00f6nl\u00fc e\u011fimi a\u015fmaya \u00e7al\u0131\u015farak daha fazla bak\u0131ra temas eder ve zorlan\u0131r.En tepeye ula\u015ft\u0131\u011f\u0131nda ise; yumu\u015fak i\u00e7imli, saf bir alkol elde edilir.<\/p>\n\n\n\n

    Tam tersine; a\u015fa\u011f\u0131 e\u011fimli bir Lyne Kolunda ise; yoku\u015f a\u015fa\u011f\u0131 giden bir ara\u00e7 misali, alkol hi\u00e7 yorulmaz ve zorlanmadan e\u011fimi ge\u00e7er, sonu\u00e7 olarak daha g\u00f6vdeli, sert ve alkol elde edilir.<\/p>\n\n\n\n

    E\u011fer Lyne kolu yo\u011funla\u015ft\u0131r\u0131c\u0131ya paralel e\u011fimli ise; e\u011fimi a\u015fa\u011f\u0131 y\u00f6nl\u00fc olan alkole g\u00f6re daha g\u00f6vdeli, yukar\u0131 y\u00f6nl\u00fc olana g\u00f6re ise daha az yumu\u015fak bir alkol elde edilir.<\/p>\n\n\n\n

    Bu durumu psikoloji ile de a\u00e7\u0131klayabiliriz.Moralimizin \u00e7ok bozuk oldu\u011fu bir g\u00fcn en iyi arkada\u015f\u0131m\u0131z ile dertle\u015fmek isteriz.<\/mark><\/strong><\/p>\n\n\n\n

    Ne kadar dertle\u015firsek o kadar rahatlar\u0131z, dertle\u015femezsek o dert i\u00e7imizde kal\u0131r ve rahatlayamay\u0131z.<\/strong><\/p>\n\n\n\n

    Dertle\u015fmeyi: Lyne Kolunun e\u011fiminin yukar\u0131 y\u00f6nl\u00fc olmas\u0131yla e\u015fle\u015ftirelim.\u00c7ok dertle\u015ftik ve rahatlad\u0131k.Daha saf, yumu\u015fak ve huzurluyuz.<\/mark><\/strong><\/p>\n\n\n\n

    Dertle\u015fememeyi: Lyne Kolunun e\u011fiminin a\u015fa\u011f\u0131 y\u00f6nl\u00fc olmas\u0131yla e\u015fle\u015ftirelim.Dertle\u015femedik ve rahatlayamad\u0131k.Daha sert, g\u00f6vdeli bir yap\u0131day\u0131z.<\/mark><\/strong><\/p>\n\n\n\n

    Az Dertle\u015fmek: Lyne Kolu e\u011fimi yo\u011funla\u015ft\u0131r\u0131c\u0131ya paralel olursa; Az dertle\u015fmi\u015f oluruz ve az rahatlar\u0131z.<\/mark><\/strong><\/p>\n\n\n

    \n
    \"\"
    Kilkerran Bak\u0131r \u0130mbikler & Yo\u011funla\u015ft\u0131r\u0131c\u0131lar<\/figcaption><\/figure><\/div>\n\n\n

    Viskinin karakterini farkl\u0131la\u015ft\u0131ran bir di\u011fer \u00f6nemli b\u00f6l\u00fcm ise; yo\u011funla\u015ft\u0131r\u0131c\u0131lard\u0131r<\/strong>. Alkol imbi\u011finden \u00e7\u0131kan alkol\u00fcn G\u00f6bek k\u0131s\u0131m\u0131 daha sonras\u0131nda buharla\u015fan ve bak\u0131r borucuklardan olu\u015fan yo\u011funla\u015ft\u0131r\u0131c\u0131 sisteminin i\u00e7inde bulunan so\u011fuk su ile kar\u015f\u0131la\u015f\u0131r ve alkol yo\u011funla\u015f\u0131r.<\/p>\n\n\n\n

    Y\u0131kama imbi\u011finden<\/strong> \u00e7\u0131kan Low Wines<\/strong>; \u00f6nce Yo\u011funla\u015ft\u0131r\u0131c\u0131ya<\/strong> sonra Safe<\/strong> denilen b\u00f6l\u00fcme oradan da Low Wines Reciever<\/strong> ‘a gelir.Buradan ; Low Wines<\/strong> ve Fients Reciever<\/strong> (Bir \u00d6nceki Dam\u0131t\u0131m\u0131n Ba\u015f ve Kuyruk K\u0131s\u0131mlar\u0131n\u0131n Topland\u0131\u011f\u0131 b\u00f6l\u00fcm) dan gelen Ba\u015f ve Kuyruk k\u0131s\u0131mlar\u0131 Alkol \u0130mbi\u011fine <\/strong>ge\u00e7er.Ekstra bie bilgi olarak Low Wines ile bir \u00f6nceki dam\u0131t\u0131mdan gelen Ba\u015f ve Kuyruk K\u0131s\u0131mlar\u0131 birle\u015ferek Charging Vessel (% 30 abv nin alt\u0131nda bir alkol oran\u0131ndad\u0131r) <\/strong>ad\u0131n\u0131 almaktad\u0131r. Charging Vessel kar\u0131\u015f\u0131m\u0131n\u0131n i\u00e7erisinde; Low Wines \u0131n yan\u0131nda, zehirli alkoller, ya\u011f asitleri ve esterler de bulunmaktad\u0131r. Bu kar\u0131\u015f\u0131m alkol imbi\u011fine girerek dam\u0131t\u0131lmaktad\u0131r.<\/p>\n\n\n\n

    Alkol imbi\u011finden<\/strong> \u00e7\u0131kan NMS;<\/strong> \u00f6nce yo\u011funla\u015ft\u0131r\u0131c\u0131ya oradan da Spirits Safe<\/strong> b\u00f6l\u00fcm\u00fcne al\u0131n\u0131r.<\/p>\n\n\n\n

    .<\/p>\n\n\n\n

    Bak\u0131r \u0130mbiklerde; Shell & Tube <\/strong>ve Worm Tube <\/strong>olarak 2 farkl\u0131 tip yo\u011funla\u015ft\u0131c\u0131 kullan\u0131l\u0131r.<\/p>\n\n\n\n

    .<\/p>\n\n\n\n

    Shell & Tube Yo\u011funla\u015ft\u0131r\u0131c\u0131larda; y\u00fcksek s\u0131cakl\u0131k yava\u015f yo\u011funla\u015fma ile i\u00e7ki bak\u0131ra daha fazla temas eder daha saf ,yumu\u015fak ve g\u00f6vdeli <\/mark><\/strong>bir i\u00e7ki elde edilir.<\/p>\n\n\n\n

    .<\/p>\n\n\n\n

    Worm Tube Yo\u011funla\u015ft\u0131r\u0131c\u0131larda <\/strong>ise; d\u00fc\u015f\u00fck s\u0131cakl\u0131kta h\u0131zl\u0131 yo\u011funla\u015fma ile i\u00e7ki bak\u0131ra daha az temas eder; yo\u011fun g\u00f6vdeli,etli ve s\u00fclf\u00fcrl\u00fc <\/mark><\/strong>bir i\u00e7ki elde edilir.<\/p>\n\n\n\n

    .<\/p>\n\n\n\n

    Alkol, yo\u011funla\u015ft\u0131r\u0131c\u0131lardan ge\u00e7erek Spirit Safe <\/strong>denilen b\u00f6l\u00fcme y\u00f6nlendirilir.Dam\u0131t\u0131c\u0131 yo\u011funla\u015ft\u0131r\u0131c\u0131dan \u00e7\u0131kan alkol\u00fcn b\u00f6l\u00fcmlerini ayr\u0131\u015ft\u0131rarak NMS <\/strong>elde edilmesini sa\u011flar.Ba\u015f ve Kuyruk K\u0131s\u0131mlar\u0131 Fients Reciever<\/strong> denilen b\u00f6l\u00fcmde toplan\u0131r.F\u0131\u00e7\u0131lamaya gidecek NMS<\/strong> ise; Spirts Reciever<\/strong> ‘da depolan\u0131r.<\/p>\n\n\n\n

    Olgunla\u015ft\u0131rma (Maturing)<\/mark><\/strong><\/p>\n\n\n

    \n
    \"\"
    Olgunla\u015fma<\/figcaption><\/figure><\/div>\n\n\n

    Olgunla\u015facak NMS \u00f6nce; Spirit Reciever denilen tanklara oradan da su ile seyreltip f\u0131\u00e7\u0131lara doldurulur.<\/strong>Buradan da warehouse denilen viski f\u0131\u00e7\u0131lar\u0131n\u0131n olgunla\u015ft\u0131\u011f\u0131 depolara g\u00f6t\u00fcr\u00fcl\u00fcr.<\/p>\n\n\n\n

    Viskiler me\u015fe a\u011fa\u00e7lar\u0131ndan yap\u0131lan f\u0131\u00e7\u0131larda olgunla\u015fmaktad\u0131r.Bunun bilimsel 2 sebebi vard\u0131r.Birincisi; me\u015fe a\u011fac\u0131 nefes alan bir yap\u0131ya sahiptir.Bu da d\u0131\u015far\u0131daki rayihalar\u0131n f\u0131\u00e7\u0131 i\u00e7ine girmesini sa\u011flarken meleklerin pay\u0131n\u0131n da f\u0131\u00e7\u0131 d\u0131\u015f\u0131na \u00e7\u0131kmas\u0131n\u0131 sa\u011flamamaktad\u0131r.Biz buna \u00e7ift y\u00f6nl\u00fc bir hareket diyebiliriz.\u0130kinci sebebi ise; me\u015fe a\u011fac\u0131 \u00e7ok iyi s\u0131zd\u0131rmazl\u0131k \u00f6zelli\u011fine sahiptir.\u0130\u00e7ersindeki s\u0131v\u0131y\u0131 s\u0131zd\u0131rmadan \u00e7ok iyi muhafaza eder.<\/p>\n\n\n\n

    <\/p>\n\n\n\n

    .<\/strong><\/p>\n\n\n\n

    Genellikle viski \u00fcretiminde Amerikan(Quercus Alba),Avrupa (Quercus Robur) Ve Japon(Quercus Crispula,) Me\u015feleri<\/strong> bir di\u011fer ad\u0131yla Mizunara<\/strong> kullan\u0131lmaktad\u0131r.Deneysel ve inovatif olarak bir\u00e7ok farkl\u0131 me\u015fe t\u00fcr\u00fc de viski \u00fcretiminde kullan\u0131lmaya ba\u015flad\u0131.Viski olgunla\u015ft\u0131rmas\u0131nda; her farkl\u0131 me\u015fenin ve her f\u0131\u00e7\u0131n\u0131n ka\u00e7\u0131nc\u0131 dolum oldu\u011funun,f\u0131\u00e7\u0131n\u0131n boyutuna, f\u0131\u00e7\u0131n\u0131n daha \u00f6nce hangi alkoll\u00fc i\u00e7kinin bekledi\u011finin ve hatta viski f\u0131\u00e7\u0131lar\u0131n\u0131n hangi pozisyonda olgunla\u015ft\u0131\u011f\u0131na, dam\u0131t\u0131m evinin bulundu\u011fu co\u011frafyan\u0131n iklimi , o co\u011frafyadaki meleklerin pay\u0131n\u0131n oran\u0131na kadar bir \u00e7ok varyasyon mevcuttur.Bunlar nihai \u00fcr\u00fcn olan viskinin tat ve aromas\u0131nda major rol oynamaktad\u0131r.<\/p>\n\n\n\n

    .<\/strong><\/p>\n\n\n\n

    Amerikan viski yasalar\u0131na g\u00f6re Bourbon Viskiler, Amerikan Me\u015fe A\u011fac\u0131ndan yap\u0131lan f\u0131\u00e7\u0131lar; Virgin Oak (yani daha \u00f6nce i\u00e7erisinde i\u00e7ki olgunla\u015fmam\u0131\u015f f\u0131\u00e7\u0131) i\u00e7erisinde olgunla\u015f\u0131r.\u015ei\u015felenen Bourbonlardan sonra bu f\u0131\u00e7\u0131lar tekrar kullan\u0131lmaz.Buna bir son de\u011fil, tam tersine sonun ba\u015flang\u0131c\u0131 diyebiliriz.\u00c7\u00fcnk\u00fc bu f\u0131\u00e7\u0131lar \u0130sko\u00e7ya’ya ihra\u00e7 edilir ve \u0130sko\u00e7ya’da bu f\u0131\u00e7\u0131lar bak\u0131m yap\u0131larak 4 defa kullan\u0131r.Amerika’da gelen daha \u00f6nce i\u00e7inde Bourbon beklemi\u015f f\u0131\u00e7\u0131lar(Ex-Bourbon Cask) ; \u0130spanya’dan gelen daha \u00f6nce i\u00e7inde Sherry \u015earap beklemi\u015f f\u0131\u00e7\u0131lar (Ex-Sherry Cask) f\u0131\u00e7\u0131lar\u0131na g\u00f6re \u00e7ok \u00e7ok ucuzdur.Ayr\u0131ca Sherry \u015earap F\u0131\u00e7\u0131lar\u0131n\u0131n ilk dolumu ise di\u011fer dolumlara g\u00f6re daha da pahalanmaktad\u0131r.\u0130sko\u00e7ya’da olgunla\u015fan f\u0131\u00e7\u0131lar\u0131n yakla\u015f\u0131k %90 civar\u0131 Ex-Bourbon Cask oldu\u011funu tahmin ediliyor.<\/p>\n\n\n\n

    Viski end\u00fcstrisinde; \u015fi\u015felenecek ekspresyonlar farkl\u0131 farkl\u0131 operasyonel tercihlerle farkl\u0131 karakterlere b\u00fcr\u00fcnmektedirler.Viski olgunla\u015fmas\u0131n\u0131 ex bourbon ve ya virgin oak f\u0131\u00e7\u0131larda ge\u00e7irebilir, aroma ve tat profillerini farkl\u0131la\u015ft\u0131rmak ad\u0131na daha \u00f6nce i\u00e7erisinde farkl\u0131 i\u00e7ki olgunla\u015fm\u0131\u015f f\u0131\u00e7\u0131lar ile biti\u015f verilebilir.Buna en bilinen \u00f6rnek farkl\u0131 \u015farap f\u0131\u00e7\u0131lar\u0131nda , konyak, rom, nadir de olsa bira ve tekila f\u0131\u00e7\u0131lar\u0131nda biti\u015f vermek olabilir.(\u00d6rne\u011fin 8 y\u0131l Ex-Bourbon cask daha sonra 2 y\u0131l Sherry Cask).Baz\u0131 durumlarda da viski \u015fi\u015felenmeden \u00f6nceki t\u00fcm olgunla\u015fmas\u0131n\u0131 tek tip f\u0131\u00e7\u0131lar\u0131nda tamamlar.Bu \u00f6rne\u011fe biz full matured <\/strong>diyoruz.( 10 y\u0131l\u0131n tamam\u0131n\u0131 Sherry Cask ve ya Ex-Bourbon Cask)<\/p>\n\n\n\n

    Viski f\u0131\u00e7\u0131da olgunla\u015f\u0131rken; dam\u0131t\u0131m evinin bulundu\u011fu co\u011frafyan\u0131n iklimine g\u00f6re farkl\u0131la\u015fan oranlarda i\u00e7erisindeki s\u0131v\u0131n\u0131n bir k\u0131sm\u0131n\u0131 hacimsel olarak buharla\u015farak kaybeder.Buna Meleklerin Pay\u0131 (Angel’s Share) <\/mark><\/strong>denir.\u0130sko\u00e7ya’n\u0131n nemli, so\u011fuk ve ya\u011fmurlu ikliminden dolay\u0131 burada Meleklerin Pay\u0131; %1-2<\/mark><\/strong> oran\u0131ndad\u0131r.Farkl\u0131 iklimler farkl\u0131 Meleklerin Pay\u0131 oranlar\u0131 mevcuttur. Amerika’da % 4-10 ; Meleklerin Pay\u0131, Hindistan’da ve Taiwan’da Meleklerin Pay\u0131 %10-15 aras\u0131ndad\u0131r.<\/p>\n\n\n\n

    \u00d6te yandan; \u015eeytan\u0131n<\/strong> Pay\u0131 denilen bir terim de mevcuttur.F\u0131\u00e7\u0131n\u0131n d\u0131\u015far\u0131ya aktard\u0131\u011f\u0131 k\u0131s\u0131m gibi f\u0131\u00e7\u0131n\u0131n da i\u00e7erisinde bulunan s\u0131v\u0131ndan b\u00fcnyesine \u00e7ekti\u011fi bir k\u0131s\u0131m bulunmaktad\u0131r.Buna \u015eeytan\u0131n Pay\u0131<\/strong> denir.<\/p>\n\n\n\n

    .<\/strong><\/p>\n\n\n\n

    Olgunla\u015ft\u0131rma Sonras\u0131 Operasyonlar\u0131<\/mark><\/strong><\/p>\n\n\n\n

    Olgunla\u015ft\u0131rma sonras\u0131 dam\u0131t\u0131m evi operasyonel tercihleriyle farkl\u0131 ekspresyonlar elde edebilirler.Bu tercihler nihai \u00fcr\u00fcnde farkl\u0131 karakterler yaratabilir.Olgunla\u015ft\u0131rma sonras\u0131 operasyonlar a\u015fa\u011f\u0131daki gibi listelenmektedir.<\/p>\n\n\n\n

    <\/p>\n\n\n\n

    Kaba Filtrasyon:<\/strong> K\u0131zalt\u0131lm\u0131\u015f ve ya Yak\u0131lm\u0131\u015f f\u0131\u00e7\u0131lardan \u00e7\u0131kar\u0131lan viskiler; f\u0131\u00e7\u0131dan gelen bu odunsu partik\u00fcllerin filtre edildi\u011fi filrasyon t\u00fcr\u00fcne kaba filtrasyon denir.Bir \u00e7ok dam\u0131t\u0131m evi \u015fi\u015felemeden \u00f6nce nihai \u00fcr\u00fcn\u00fcn bu partik\u00fcllerden ar\u0131nmas\u0131ndan emin olmak ister.<\/p>\n\n\n\n

    Karbon Filltrasyonu:<\/strong> F\u0131\u00e7\u0131n\u0131n yak\u0131lmas\u0131yla olu\u015fan inorganik olu\u015fumun; k\u00f6m\u00fcr\u00fcms\u00fc doku alkoll\u00fc s\u0131v\u0131ya ge\u00e7er.Bu kimyasal bile\u015fenler nihai \u00fcr\u00fcnde negatif bir tat ve aroma profili y\u00f6n\u00fcnden etki yarat\u0131r.O y\u00fczden bu bile\u015fenlerin filtre eidlmesi gerekir.Bu filtrasyon t\u00fcr\u00fcne Karbon Filtrasyonu ad\u0131 verilir.<\/p>\n\n\n\n

      \n
    • Karamel ( E150A)<\/strong>: D\u00fcnya \u00fczerinde sat\u0131\u015fta olan viski ekspresyonlar\u0131n\u0131n neredeyse % 90 \u0131n civar\u0131 olan b\u00f6l\u00fcm\u00fcnde Karamel kullan\u0131lmaktad\u0131r.B\u00fcy\u00fck \u00e7aplarda \u00fcretim yapan dam\u0131t\u0131m evlerini karamel kullan\u0131l\u0131m\u0131na a\u011f\u0131rl\u0131k vermektedir.Bunun sebebi raf \u00fczerinde olan ayn\u0131 markaya ait olan ayn\u0131 ekspresyonlar\u0131n\u0131n farkl\u0131 renkte olmas\u0131 pazarlama ve sat\u0131\u015f politikalar\u0131 a\u00e7\u0131s\u0131ndan iyi kar\u015f\u0131lanmamaktad\u0131r.Dam\u0131t\u0131m evleri bu durumu rengi standard hali getirerek \u00e7\u00f6zm\u00fc\u015ft\u00fcr.Bunun i\u00e7in de Karamel (E150a) denilen renklendirici kullanmaktad\u0131r.Karamelin tat ve aroma konsantrasyonu \u00fczerinde bir etkisinin bulunmad\u0131\u011f\u0131 bilinmektedir.Ayr\u0131ca Karamel ilavesi oldu\u011funu \u015fi\u015fe \u00fczerinde belirtme zorunlulu\u011fu bir ka\u00e7 \u00fclke d\u0131\u015f\u0131nda bulunmamaktad\u0131r.(Almanya, Danimarka, T\u00fcrkiye) Ancak Karamel kullanmayan damt\u0131m evleri, bunu bir pazarlama ve sat\u0131\u015f avantaj\u0131 olarak g\u00f6rerek \u015fi\u015felerinin \u00fczerinde bunu belirtmektedir.Karamel kullan\u0131m\u0131 \u00fczerinde sadece Amerikan Viskileri \u00fczerinde bir yasak bulunmaktad\u0131r.Amerikan Viskileri d\u0131\u015f\u0131ndaki viskilerde Karamel Kullan\u0131lmamas\u0131 \u00fczerine bir yasal d\u00fczenleme bulunmamaktad\u0131r.<\/li>\n<\/ul>\n\n\n\n
        \n
      • So\u011fuk Filtrasyon<\/strong>: Viski kimyasal yap\u0131s\u0131 gere\u011fi so\u011fuk havada bulan\u0131kla\u015f\u0131r.\u0130\u00e7erisindeki bu bile\u015fiklerin baz\u0131lar\u0131 s\u0131cakl\u0131k artt\u0131\u011f\u0131nda kaybolur ancak s\u0131cakl\u0131k tekrar d\u00fc\u015ft\u00fc\u011f\u00fcnde yine ortaya \u00e7\u0131karlar.Ancak viski genellikle sosyalle\u015fmenin y\u00fcksek oldu\u011fu mekanlarda so\u011fuk servis edildi\u011fi i\u00e7in g\u00f6rsellik \u00f6n plandad\u0131r.Bu sebeple hi\u00e7 kimse kadehteki viskisinin bulan\u0131k olmas\u0131n\u0131 istemez.Bunun do\u011fal yap\u0131s\u0131 gere\u011fi oldu\u011fu da o an i\u00e7in \u00f6nemli de\u011fildir.O sebeple viskinin so\u011fuk ve ya buzlu servis edildi\u011finde bulan\u0131kla\u015fmamas\u0131 i\u00e7in so\u011fuk filtrasyon i\u015flemi uygulan\u0131r ve bu i\u015flem bulan\u0131kla\u015fman\u0131n sebebi olan bile\u015fenleri s\u0131v\u0131nda ay\u0131r\u0131r.So\u011fuk Filtrasyon i\u015flemi viskinin -10 \u00b0C ve 4 \u00b0C aras\u0131nda so\u011futulmas\u0131yla ger\u00e7ekle\u015fir.Proses s\u0131ras\u0131ndaki en d\u00fc\u015f\u00fck s\u0131cakl\u0131kta, viskideki en y\u00fcksek bulan\u0131kla\u015ft\u0131r\u0131c\u0131 bile\u015fenler olu\u015fmakta ve 5 micronluk filtreden viski s\u00fczd\u00fcr\u00fclmektedir.So\u011fuk filtrasyon i\u015flemi yap\u0131ld\u0131\u011f\u0131n\u0131n belirtme zordunlulu\u011fu yoktur.Ancak So\u011fuk Filtrasyon i\u015flemi uygulamam\u0131\u015f dam\u0131t\u0131m evleri ve ya ba\u011f\u0131m \u015fi\u015feleyiciler bunu bir sat\u0131\u015f ve pazarlama stratejisi olacak \u015fi\u015fe etiketlerine yazmaktad\u0131r.<\/li>\n<\/ul>\n\n\n\n
          \n
        • Cask Strength<\/strong>: Viskinin f\u0131\u00e7\u0131dan direk \u00e7\u0131kt\u0131\u011f\u0131 ve su ile seyreltilmemi\u015f haline Cask Strength diyoruz. Cask Strength Viskiler genellikle \u015fi\u015fe \u00fczerinde bunu belirtirler. <\/li>\n\n\n\n
        • Su \u0130le Seyreltme<\/strong>: Viski f\u0131\u00e7\u0131dan Cask Strength (F\u0131\u00e7\u0131 G\u00fcc\u00fcnde) olarak \u00e7\u0131kmaktad\u0131r. Viskiyi, kolay i\u00e7imli ve %40 Abv alkol oran\u0131na d\u00fc\u015f\u00fcrebilmek i\u00e7in su ile seyreltilmesi gerekir. <\/li>\n<\/ul>\n\n\n\n
            \n
          • Biti\u015f Vermek<\/strong> : Viskiyi olgunla\u015ft\u0131\u011f\u0131 f\u0131\u00e7\u0131dan al\u0131p farkl\u0131 f\u0131\u00e7\u0131 ve \/ ve ya f\u0131\u00e7\u0131lara transfer edip \u015fi\u015felenene kadar olgunla\u015ft\u0131rmaya devam etme operasyonuna biti\u015f vermek diyoruz.\u00d6rne\u011fin: Ex-Bourbon f\u0131\u00e7\u0131larda; 8 y\u0131l ge\u00e7iren bir tek malt viskisi, Ex-Sherry, Ex-Oloroso , Ex-Port F\u0131\u00e7\u0131lar\u0131nda biti\u015f verilerek \u015fi\u015felenebilir.<\/li>\n<\/ul>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            Bu Proses Listesi Tek Malt Viski \u0130\u00e7in Ge\u00e7erlidir. Viski 3 ham madeden olu\u015fmaktad\u0131r.Bunlar; arpa, su ve mayad\u0131r.Opsiyonel olarak dumal\u0131l\u0131k i\u00e7in turba da kullan\u0131labilir.Viski \u00fcretiminde f\u0131\u00e7\u0131n\u0131n t\u00fcr\u00fcn\u00fcn, ka\u00e7\u0131nc\u0131 defa dolduruldu\u011funun ve […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_coblocks_attr":"Arial","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"class_list":["post-1212","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages\/1212","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=1212"}],"version-history":[{"count":134,"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages\/1212\/revisions"}],"predecessor-version":[{"id":2440,"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages\/1212\/revisions\/2440"}],"wp:attachment":[{"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}