{"id":9398,"date":"2020-01-15T21:59:57","date_gmt":"2020-01-15T18:59:57","guid":{"rendered":"http:\/\/vine-nn.ru\/sarap-c-su\/"},"modified":"2020-01-15T21:59:57","modified_gmt":"2020-01-15T18:59:57","slug":"sarap-c-su","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/tr\/sarap-c-su\/","title":{"rendered":"\u015earap c su"},"content":{"rendered":"

\n De\u011fer mi kar\u0131\u015ft\u0131rmak i\u00e7in \u015farap veya su ile ekleyebilirsiniz buz? \u0130\u00e7in kazan\u00e7 tatlar ve g\u0131da genellikle ba\u015fvurdu \u043f\u0440\u0438\u043f\u0440\u0430\u0432\u0430\u043c: baharat, otlar, \u043b\u0438\u043c\u043e\u043d\u043d\u043e\u043c\u0443 suyu, vb. Su, aksine baharat tad\u0131 yok, \u00e7\u00fcnk\u00fc zorunda de\u011fil bunu de\u011fi\u015ftirmek. Ancak, asl\u0131nda b\u00f6yle olmuyor. \u00c7\u00f6z\u00fcc\u00fc maddeler, su de\u011fi\u015ftirir, onlar\u0131 oran\u0131 ve b\u00f6ylece tad\u0131 etkiler. Ve ne olacak bu de\u011fi\u015fiklikler, her durumun ba\u011fl\u0131d\u0131r.\n<\/p>\n

<\/p>\n

\nAlkol artt\u0131k\u00e7a \u00f6znel bir tatl\u0131l\u0131k i\u00e7ki ve yo\u011funlu\u011funu etkiler buharla\u015fma ta\u015f\u0131yan bir koku molek\u00fclleri. \u00d6zellikle bu hissedilir alkoll\u00fc i\u00e7ecekler: votka, viski vb. Ama e\u011fer viski suland\u0131rmak yar\u0131ya su ile de\u011fi\u015fecek sadece kale i\u00e7ecek. Ayn\u0131 anda havai fi\u015fek olacak onun kokusu. Barmenler bilir: r\u00fczgar kokteyl her zaman daha g\u00fczel kokulu, daha sa\u011flam.\n<\/p>\n

Gibi su ile inceltilmesi etkiler koku ve tat i\u00e7ecek?<\/h2>\n

\nAlkol molek\u00fclleri, kimyasal olarak yak\u0131n aromatik molek\u00fcllerin “ba\u011flamak” de\u011fil, bunlar\u0131 vererek onlar\u0131 ba\u011f\u0131ms\u0131z olarak b\u0131rakmak i\u00e7ecek. Su eklerken olu\u015fan daha “ba\u011f\u0131ms\u0131z” aromatik molek\u00fclleri ile \u00e7arp\u0131\u015fmas\u0131 ile su molek\u00fclleri buharla\u015f\u0131r olabilir \u015feklinde kendi buket, hi\u00e7bir kirlilik, alkol.\n<\/p>\n

\nBu \u00f6zellik bazen kullan\u0131m\u0131 s\u0131ras\u0131nda \u015fi\u015feden (transf\u00fczyon) ince bir \u015farap. \u00d6nce d\u00f6kmek i\u00e7in bir s\u00fcrahi \u015farap, ona k\u0131yafet i\u00e7in bir ka\u015f\u0131k su. Ayn\u0131 nedenle birka\u00e7 damla ekleyin basit su, su\u00e7u bir bardakta.\n<\/p>\n

\nS\u0131cak bir g\u00fcnde seyreltilmi\u015f \u015farap g\u00fczel olur. Ayn\u0131 tat, baz\u0131 \u015faraplar\u0131 geli\u015fiyor \u043f\u043e\u0434\u0442\u0430\u044f\u0432\u0448\u0435\u0439 su. Bu nedenle, onlar\u0131n d\u00f6k\u00fcl\u00fcr, bir kadeh, hangi zaten buz. B\u00fcy\u00fck \u00f6l\u00e7\u00fcde bu durum, basit bir \u015farap \u00fcretimiyle, d\u00fc\u015f\u00fck alkol i\u00e7eri\u011fi ve asitlik.\n<\/p>\n

\nAncak, bu y\u00f6ntemin \u015farap t\u00fcketimi \u00e7ok rakipler. Onlar, ne \u015farap olmal\u0131 sarho\u015f oldu\u011funu bu \u015fekilde bu \u00fcz\u00fcm ba\u011f\u0131 olu\u015fturuldu.\n<\/p>\n

Gelenek seyreltme \u015farap su<\/h2>\n

\nGelenek seyreltilmi\u015f \u015farap su zaten bir y\u00fczy\u0131l. Bir zamanlar \u015farap olu\u015fturulan kullanarak, do\u011fal maya ve alkol onlar i\u00e7in yeterli de\u011fildi. Bu y\u00fczden h\u0131zl\u0131 bir \u015fekilde d\u00f6n\u00fc\u015ft\u00fc sirke. Korumak i\u00e7in, sadece \u015farap geni\u015f bir i\u00e7eri\u011fe sahip \u00fcz\u00fcm \u015fekeri veya \u043a\u0440\u0435\u043f\u043b\u0435\u043d\u043d\u044b\u0435 kadar alkol. Ama ke\u015fke suland\u0131rmak i\u00e7in su g\u00fc\u00e7l\u00fc bir tatl\u0131lar ya \u00e7ok yo\u011fun bir tat.\n<\/p>\n

\nNe ile seyreltildi, su eski yunanl\u0131lar<\/strong>, az gibi, modern bir \u015farap. Daha do\u011frusu, bu konsantre vermut: \u015farap ilavesi ile otlar ve baharatlar, hangi \u0432\u044b\u043f\u0430\u0440\u0438\u0432\u0430\u043b\u0430\u0441\u044c adil pay nem. Bu \u015farap olabilir uzun s\u00fcre saklanabilir, ama onu i\u00e7mek i\u00e7in su kat\u0131lmam\u0131\u015f oldu… mesele tart\u0131\u015fmal\u0131. Bu nedenle t\u00fcketilmesi \u043d\u0435\u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u043d\u043e\u0435 \u015farap d\u00fc\u015f\u00fcn\u00fcld\u00fc Yunanistan oldu sarho\u015f.\n<\/p>\n

\nYunanl\u0131lar s\u0131k s\u0131k eklenen su\u00e7luluk ve deniz suyu. Onu kaynat\u0131l\u0131r, baharatlarla kadar say\u0131s\u0131n\u0131 azaltmak 3 kat ve \u043f\u0440\u043e\u0446\u0435\u0436\u0438\u0432\u0430\u043b\u0438. B\u00f6yle bir suya b\u0131rak\u0131l\u0131r depolama ve kar\u0131\u015f\u0131k \u015farap, sadece birka\u00e7 y\u0131l. Deniz suyu yapt\u0131m \u015farap daha az tatl\u0131 ve teneke asit. Baz\u0131 \u015farap tutuldu \u00e7ok uzun \u0437\u0430\u0433\u0443\u0441\u0442\u0435\u0432\u0430\u043b\u0438 bal gibi.\n<\/p>\n

\nBug\u00fcn, pop\u00fcler ekleyebilir, bu su\u00e7u gazl\u0131 su (\u0448\u043f\u0440\u0438\u0446\u0435\u0440). Bu \u015farap sadece haz\u0131rlan\u0131yor konaklaman\u0131zda, \u00e7ok daha kolay olur gibi p\u0131r\u0131l p\u0131r\u0131l.\n<\/p>\n

\nB\u00fcy\u00fck \u00f6l\u00e7\u00fcde su ekleme su\u00e7luluk \u2013 zevk meselesi. Fark \u015fu: bile k\u00fc\u00e7\u00fck bir su miktar\u0131n\u0131 art\u0131r\u0131r dezavantajlar\u0131 k\u00f6t\u00fc bir \u015farap. M\u00fckemmel \u015farap, aksine saklar t\u00fcm iyi niteliklerini ve \u00f6nemli bir inceltme.\n<\/p>\n

Ve tabii ki, buna de\u011fer de\u011fil yapmak deneyler s\u00f6z konusu oldu\u011funda, pahal\u0131 \u015faraplar.\n <\/p>\n","protected":false},"excerpt":{"rendered":"

De\u011fer mi kar\u0131\u015ft\u0131rmak i\u00e7in \u015farap veya su ile ekleyebilirsiniz buz? \u0130\u00e7in kazan\u00e7 tatlar ve g\u0131da genellikle ba\u015fvurdu \u043f\u0440\u0438\u043f\u0440\u0430\u0432\u0430\u043c: baharat, otlar, \u043b\u0438\u043c\u043e\u043d\u043d\u043e\u043c\u0443 suyu, vb….<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-9398","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ilgili-bilgiler"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/comments?post=9398"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9398\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/media?parent=9398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/categories?post=9398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/tags?post=9398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}