{"id":1219,"date":"2021-11-02T20:02:42","date_gmt":"2021-11-02T20:02:42","guid":{"rendered":"https:\/\/sanswhiskyculture.com\/?page_id=1219"},"modified":"2023-11-15T13:22:31","modified_gmt":"2023-11-15T13:22:31","slug":"ficinin-viskiye-etkileri","status":"publish","type":"page","link":"https:\/\/sanswhiskyculture.com\/?page_id=1219","title":{"rendered":"F\u0131\u00e7\u0131n\u0131n Viskiye Etkileri"},"content":{"rendered":"

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F\u0131\u00e7\u0131 i\u00e7erisinde olgunla\u015fma ile birlikte bilim bize gizemli bir arma\u011fan sunmaktad\u0131r. Buna, viskinin f\u0131\u00e7\u0131yla dans\u0131 da diyebiliriz. Olgunla\u015fm\u0131\u015f viskiler \u00fczerinde yap\u0131lan kimyasal analizlerde 400 den fazla aroma t\u00fcrde\u015fi tan\u0131mlanm\u0131\u015ft\u0131r. Viskideki tat ve aroma profillerindeki de\u011fi\u015fiklikler bu t\u00fcrde\u015flerdeki farkl\u0131la\u015fmalardan kaynaklanabilmektedir.<\/p>\n

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\u00d6rne\u011fin; bir viski ekspresyonunda; hindistan cevizi veya karamel aromas\u0131 hissedildi\u011finde, bu aroman\u0131n kayna\u011f\u0131 herhangi bir ilave kimyasal tatland\u0131r\u0131c\u0131\/ aroma vericilerden gelmemektedir<\/u>. Anorganik herhangi bir ilaveye gerek duyulmadan f\u0131\u00e7\u0131 ve bunun yan\u0131nda kimya bilimi, bu i\u015fi bizim i\u00e7in halleder.<\/p>\n

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Olgunla\u015fma s\u00fcrecinde f\u0131\u00e7\u0131larda baz\u0131 \u00f6nemli kimyasal bile\u015fenler ortaya \u00e7\u0131kar ve viski tad\u0131mlar\u0131nda hissetti\u011fimiz lezzet profillerinden baz\u0131lar\u0131n\u0131 bizlere sunar.<\/p>\n

Bu kimyasal bile\u015fenler ve viskiye sa\u011flad\u0131klar\u0131 aroma profillerini a\u015fa\u011f\u0131daki gibi s\u0131ralayabiliriz.<\/p>\n

Ligninler:<\/strong> Ligninler alkol\u00fcn komplesklili\u011fini attt\u0131r\u0131r ve f\u0131\u00e7\u0131 i\u00e7erisindeki oksidasyonu artt\u0131rarak viskiye, vanilya notalar\u0131n\u0131 verirken; yo\u011fun k\u00f6m\u00fcrle\u015fme i\u015flemine tabi tutuldu\u011fu durumlarda, f\u0131\u00e7\u0131daki is ve baharat notalar\u0131n\u0131 verir.<\/p>\n

Laktonlar:<\/strong> Viskiye, hindistan cevizi ve me\u015fe notalar\u0131n\u0131 verir. Y\u00fcksek alkol oran\u0131nda aromatik olarak daha efektiftirler.<\/p>\n

Me\u015fe Taninleri:<\/strong> Viskinin rengini veren bile\u015fendir. Ayr\u0131ca viskideki buruklu\u011fun di\u011fer bir de\u011fi\u015fle kurulu\u011fun ve sertli\u011fin (g\u00f6vdenin) olu\u015fumunu\u00a0 sa\u011flar.<\/p>\n

Sel\u00fclozlar: <\/strong>F\u0131\u00e7\u0131n\u0131n i\u00e7erisindeki \u00e7\u0131talar\u0131 bir arada tutar ancak olgunla\u015fma \u00fczerinde direk bir etkisi bulunmamaktad\u0131r.<\/p>\n

Hemisel\u00fclozlar:<\/strong> A\u011fa\u00e7 i\u00e7erisindeki \u015fekeri \u00e7\u00f6zer; karamelizasyon s\u00fcrecinin ba\u015flamas\u0131na yard\u0131mc\u0131 olur.<\/p>\n

Aldehitler:<\/strong> Baz\u0131 aldehitler fermantasyon s\u00fcresinde olu\u015fur. Bunlar viskiye keskin aromalar\u0131 verirken di\u011fer aldehitler ise olgunla\u015fan me\u015fe f\u0131\u00e7\u0131lar sayesinde olu\u015fur.<\/p>\n

K\u00f6m\u00fcr Tabakas\u0131: <\/strong>\u0130stenmeyen aroma ve bile\u015fenleri alkolden ay\u0131r\u0131rken, alkole yan\u0131k odun aromalar\u0131n\u0131 kazand\u0131r\u0131r. Ayr\u0131ca; yanmayla olu\u015fan fenolik bile\u015fenlerden olan; fenol, guaiakol, o-kresol, p-kresol, etil guaiakol \u00f6jenol \u00fcn alkole ge\u00e7mesini sa\u011flar.<\/p>\n","protected":false},"excerpt":{"rendered":"

  F\u0131\u00e7\u0131 i\u00e7erisinde olgunla\u015fma ile birlikte bilim bize gizemli bir arma\u011fan sunmaktad\u0131r. Buna, viskinin f\u0131\u00e7\u0131yla dans\u0131 da diyebiliriz. Olgunla\u015fm\u0131\u015f viskiler \u00fczerinde yap\u0131lan kimyasal analizlerde 400 den fazla aroma t\u00fcrde\u015fi tan\u0131mlanm\u0131\u015ft\u0131r. […]<\/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-1219","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages\/1219","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=1219"}],"version-history":[{"count":3,"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages\/1219\/revisions"}],"predecessor-version":[{"id":2690,"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=\/wp\/v2\/pages\/1219\/revisions\/2690"}],"wp:attachment":[{"href":"https:\/\/sanswhiskyculture.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}