{"id":9407,"date":"2020-01-15T22:05:32","date_gmt":"2020-01-15T19:05:32","guid":{"rendered":"http:\/\/vine-nn.ru\/nasil-da-sarap-2\/"},"modified":"2020-01-15T22:05:32","modified_gmt":"2020-01-15T19:05:32","slug":"nasil-da-sarap-2","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/tr\/nasil-da-sarap-2\/","title":{"rendered":"Nas\u0131l da \u015farap"},"content":{"rendered":"<ul style=\"letter-spacing:1px;\">\n<li>Ana s\u0131n\u0131f\u0131 sommelier tad\u0131m\u0131<\/li>\n<\/ul>\n<p>\n Sadece i\u00e7mek (su) \u2013 bu fizyolojik bir ihtiya\u00e7, \u015farap i\u00e7mek \u2013 bu bir zevk, ve o-ebilmek var olmak daha fazla veya daha az g\u00fc\u00e7l\u00fc bir \u015farap ba\u011fl\u0131 olarak, ko\u015fullar tatma, duyarl\u0131l\u0131k \u00e7e\u015fniciba\u015f\u0131.\n<\/p>\n<p>\nOrada birka\u00e7 \u00e7e\u015fit tatma, her biri kendi amac\u0131 vard\u0131r:<br \/>\ntad\u0131m teknik, analitik, kar\u015f\u0131la\u015ft\u0131rma, \u00fc\u00e7gen vb. alm\u0131\u015f profesyoneller.\n<\/p>\n<p>\nBir form tatma, \u0441\u0442\u0430\u0432\u044f\u0449\u0430\u044f \u00e7\u0131kmaz \u00e7ok acemi, bu y\u00fcr\u00fct\u00fclebilir bir\u00e7ok restoranda rit\u00fcel do\u011frulama \u015farap kusurlar\u0131 s\u0131ras\u0131nda garson d\u00f6k\u00fclen bir kadeh, biraz sizin taraf\u0131n\u0131zdan se\u00e7ilen bir \u015farap i\u00e7in bunu denedim. Bu sayede emin olmak i\u00e7in, ilk olarak, bu istenen s\u0131cakl\u0131\u011fa ve, ikinci olarak, o hi\u00e7bir belirgin kusurlar\u0131, s\u0131k s\u0131k ile ilgili bir stoper. Vazge\u00e7mek ayn\u0131 \u015farap sadece, \u00e7\u00fcnk\u00fc bu ho\u015funa gitmedi, bunu yaparken hakk\u0131na sahip de\u011fildir.\n<\/p>\n<p>\n\u015earap uzmanlar\u0131 i\u00e7in hedef tatma \u2013 ekstr\u00fczyon \u00f6z\u00fc \u015farap, ve bu y\u00fczden edebilmek i\u00e7in bu konuda daha sonra konu\u015fmak ve geli\u015ftirmek, g\u00f6rme, koku ve tat hissi.\n<\/p>\n<p>\n\u015earap tad\u0131m s\u00f6ylentilere konusunda yanl\u0131\u015f bir yerde ve bir \u015fey gibi. Bir oda olmal\u0131, ho\u015f, iyi ayd\u0131nlat\u0131lm\u0131\u015f (\u0131\u015f\u0131k olmal\u0131 ya do\u011fal, ya da \u0438\u0441\u043a\u0430\u0436\u0430\u044e\u0449\u0438\u043c renk, s\u00f6zde \u00abg\u00fcnd\u00fcz\u00bb) m\u00fcmk\u00fcnse a\u00e7\u0131k renk. Orada olmamal\u0131, yabanc\u0131 koku, gibi parf\u00fcm, koku, duman (t\u00fct\u00fcn ya da \u015f\u00f6mine), mutfak kokusu veya g\u00fczel kokulu \u00e7i\u00e7ekler, vb S\u0131cakl\u0131k olmal\u0131d\u0131r, orta (18-20 \u00b0C).\n<\/p>\n<p>\n\u00d6nemli olan uygun bardak. Olmal\u0131, renksiz ve m\u00fcmk\u00fcnse ince bir elbise i\u00e7in \u015farap oldu iyi g\u00f6r\u00fclebilir. Onun formu \u015feklinde olmal\u0131d\u0131r lale, yani ba\u015flang\u0131\u00e7, s\u0131k s\u0131k oldu\u011fu gibi, tam tersi, biraz dar. Beden bardak ayr\u0131l\u0131r kurulu\u015fundan sap\u0131. Bu form \u00f6nler, \u0131s\u0131nma \u015farap eliyle (bir kadeh tutuyor ve tam olarak aya\u011f\u0131n\u0131) ve d\u00f6nme hareketlerini kolayla\u015ft\u0131r\u0131r bardak i\u00e7in gerekli olan ek olarak, h\u0131zland\u0131rmak i\u00e7in doyma \u015farap oksijen (ve hatta onun oksidasyon), g\u00f6stermek i\u00e7in onu bir buket.<\/p>\n<p>\n\u015eekil bardak kadar etkiler \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u043e\u0435 (\u043e\u0431\u043e\u043d\u044f\u0442\u0435\u043b\u044c\u043d\u043e\u0435) ve tat alg\u0131s\u0131 \u015farap, Frans\u0131z birli\u011fi standardizasyon (AFNOR) ve uluslararas\u0131 kurumlar, standardizasyon (ISO) kabul, sonra ara\u015ft\u0131rma, standartlar\u0131 bardak, garanti ve \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0442\u043e\u0440\u0443 ve t\u00fcketici i\u00e7in maksimum verimlilik. Bu t\u00fcr bir g\u00f6zl\u00fck olarak adland\u0131r\u0131lan \u00abbir kadeh \u0130NAO\u00bb ve uygulamak, yaln\u0131zca profesyoneller. Onu sat\u0131n almak i\u00e7in baz\u0131 ma\u011fazalarda. Bir zamandan beri, frans\u0131z, alman ve avusturyal\u0131 cam \u00fcfleyiciler bir se\u00e7enek sunuyoruz t\u00fcketici geni\u015f bir se\u00e7im kadeh.\n<\/p>\n<p>\nTatma kullanan g\u00f6rme, koku, tat ve dokunma. Tabii ki. konusu hakk\u0131nda \u043e\u0441\u044f\u0437\u0430\u043d\u0438\u0438 parmak ve a\u011f\u0131z, bir de duyarl\u0131d\u0131r \u00abmekanik\u00bb dayan\u0131kl\u0131 gibi hava, tutarl\u0131l\u0131k, \u00e7\u00f6z\u00fcnm\u00fc\u015f gaz, vb\n<\/p>\n<h3>G\u00f6r\u00fcn\u00fcm<\/h3>\n<p>\n\u0130lk temas, \u015farap t\u00fcketici belirler, izlerken, onun g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc. Bir bak\u0131\u015fta elbise \u015farap (s\u00f6z konusu b\u00fct\u00fcnl\u00fck, g\u00f6rsel g\u00f6sterim), b\u00fcy\u00fck \u00f6l\u00e7\u00fcde ba\u011fl\u0131d\u0131r, kullan\u0131lan \u00e7e\u015fitlerin bir\u00e7ok bilgi verir. G\u00f6r\u00fcn\u00fcm \u015farap i\u00e7in bir neden verir primer de\u011ferlendirme. Ne olursa olsun, rengi, \u015farap olmal\u0131, net, renk \u2013 homojen. Bulan\u0131kl\u0131k belirtisi hastal\u0131k, b\u00f6yle bir \u015farap terk edilmelidir. \u0130zin durumu k\u00fc\u00e7\u00fck \u00e7\u00f6z\u00fcnmeyen kristaller tartarik asit, s\u00f6zde \u00ab\u0433\u0440\u0430\u0432\u0435\u043b\u044f\u00bb \u2013 draft, ortaya \u00e7\u0131kan baz\u0131 \u015faraplar s\u0131cak elbise ve kuru kalmak s\u0131ras\u0131nda. bu kalitesini etkiler. Kontrol etmek i\u00e7in a\u00e7\u0131kl\u0131k, \u015farap, sen-meli koymak bir kadeh tek bir sat\u0131r aras\u0131nda, bir g\u00f6z ve bir \u0131\u015f\u0131k kayna\u011f\u0131 ve \u015feffafl\u0131k, k\u0131rm\u0131z\u0131 \u015farap i\u015faretli beyaz zemin \u00fczerine (masa \u00f6rt\u00fcs\u00fc veya ka\u011f\u0131t gibi), ne i\u00e7in hafif\u00e7e e\u011fin bir kadeh.\n<\/p>\n<p>\nDisk (y\u00fczey \u015farap bardak) elips \u015feklini al\u0131r ve onu takip hakk\u0131nda bilgi veren ya\u015fta ve ko\u015fullarda \u015farap depolama. Bundan sonra de\u011ferlendirmek n\u00fcanslar\u0131 renk. Gen\u00e7 \u015faraplar \u015feffaf olmal\u0131, ama bu her zaman i\u00e7in bir \u00f6n ko\u015fuldur, eski, kaliteli \u015farap.\n<\/p>\n<p class=\"cite\"><i><br \/>\n\u00d6rnek kelime, kullan\u0131lan anlat\u0131rken g\u00f6rsel analiz \u015farap.<br \/>\nN\u00fcanslar: mor, nar, yakut, mor, \u0447\u0435\u0440\u0435\u0448\u043d\u0435\u0432\u043e\u0435, \u043f\u0438\u043e\u043d\u043e\u0432\u043e\u0435.<br \/>\n\u015eiddeti: hafif, uzun s\u00fcre kal\u0131c\u0131, zengin, derin, yo\u011fun.<br \/>\nParlakl\u0131k: mat, solgun, h\u00fcz\u00fcnl\u00fc, parlayan, parlak.<br \/>\nA\u00e7\u0131kl\u0131k ve \u015feffafl\u0131k: opak, bulan\u0131k, bulan\u0131k, \u015feffaf, m\u00fckemmel.<br \/>\n<\/i><\/p>\n<p>\n G\u00f6zle de\u011ferlendirilmesi s\u0131ras\u0131nda \u015farap dikkat etmelidir \u0131\u015f\u0131ld\u0131yor ya da, dedikleri gibi, \u0131\u015f\u0131lt\u0131. \u015earap var \u0131\u015f\u0131ld\u0131yor, g\u00fczel ve canl\u0131 bir \u015fekilde, lo\u015f, ayn\u0131 \u015farap, b\u00fcy\u00fck olas\u0131l\u0131kla, \u00fcz\u00fcc\u00fc&#8230; Analizi g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc \u015farap tamamland\u0131 de\u011ferlendirme renk doygunlu\u011fu. Onu kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r t tonlar\u0131 ve tonlar\u0131.\n<\/p>\n<p>\n Bir g\u00f6rsel analiz duvarlar\u0131nda bardak da olabilir \u00abayaklar\u00bb veya \u00ab\u0441\u043b\u0435\u0437\u043a\u0438\u00bb \u2013 lekeleri \u00f6rnektir \u015farap duvarlar\u0131nda bardak, ne zaman \u015farap onu b\u00fckmek i\u00e7in daha iyi hissediyorum, onun kokusu. Ayaklar\u0131 tan\u0131kl\u0131k d\u00fczeyde doygunluk \u015farap alkol: var konyak her zaman ayaklar ve yerel \u015faraplar \u2013 nadir.\n<\/p>\n<h3>\nBurun<\/h3>\n<p>\n\u041e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u0430\u044f (koku alma) puan \u2013 ikinci a\u015fama \u015farap tad\u0131m\u0131. Baz\u0131 kokular hemen reddedilir, \u00f6rne\u011fin u\u00e7ucu asit (\u043f\u0440\u043e\u043a\u0438\u0441\u0430\u043d\u0438\u0435, sirke), koku, mantar me\u015fe kabu\u011fu (tat t\u00fcp), ancak \u00e7o\u011fu durumda, buket \u015farap kompleksi kokular\u0131 s\u0131zar kadeh \u2013 \u00fcretir t\u00fcm yeni ve yeni bir deneyim.\n<\/p>\n<p>\n Aromatik bile\u015fenleri tezah\u00fcr g\u00f6re volalite. Bu t\u00fcr\u00fcn\u00fcn buharla\u015fma \u015farap, bu nedenle s\u0131cakl\u0131k \u00e7ok \u00f6nemlidir. E\u011fer \u015farap \u00e7ok so\u011fuk, o kokular\u0131 yok ise, \u00e7ok s\u0131cak \u2013 buharla\u015fma \u00e7ok h\u0131zl\u0131 gidiyor birle\u015ftirerek, oksidasyon, imha ve u\u00e7ucu kokular ve ortaya do\u011fal olmayan a\u011f\u0131r aromatik \u00f6\u011feler.\n <\/p>\n<p>\n Yani dedikleri gibi \u00abburun\u00bb \u015farap, bu sonsuz bir ak\u0131\u015f, de\u011fi\u015fken kokular\u0131; onlar ortaya, tek tek, uygun s\u0131cakl\u0131k ve r\u00fczgar oksidasyon bir \u015farap havas\u0131.\n<\/p>\n<p class=\"cite\"><i><br \/>\n\u00d6rnek kelime, kullan\u0131lan anlat\u0131rken \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u043e\u0433\u043e \u015farap analizi<br \/>\n\u00c7i\u00e7ek: menek\u015fe, \u0131hlamur, yasemin, m\u00fcrver, akasya, iris. \u015fakay\u0131k.<br \/>\nMeyve (meyve): ahududu, siyah frenk \u00fcz\u00fcm\u00fc, kiraz, kiraz, k\u0131rm\u0131z\u0131 frenk \u00fcz\u00fcm\u00fc.<br \/>\nkay\u0131s\u0131, elma, muz, kuru erik.<br \/>\nBitkisel: otsu, \u043f\u0430\u043f\u043e\u0440\u0442\u043d\u0438\u043a. yosun, \u00e7al\u0131l\u0131k, nemli toprak, tebe\u015fir. \u00e7e\u015fitli mantar. Baharatlar: her yer biber kadar zencefil saymazsak, karanfil ve hindistan cevizi.<br \/>\n\u0411\u0430\u043b\u044c\u0437\u0430\u043c\u0438\u0447\u0435\u0441\u043a\u0438\u0435: re\u00e7ine, \u00e7am, terebentin.<br \/>\nHayvanlar: et, et cesur, av, vah\u015fi hayvan, misk, k\u00fcrk.<br \/>\n\u042d\u043c\u043f\u0438\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0435: \u0433\u043e\u0440\u0435\u043b\u043e\u0435, k\u0131zarm\u0131\u015f, k\u0131zarm\u0131\u015f ekmek, t\u00fct\u00fcn, kurutulmu\u015f saman ve farkl\u0131 tonlar\u0131 \u0442\u043e\u0440\u0440\u0435\u0444\u0430\u043a\u0446\u0438\u0438 (kahve vb.)<br \/>\n<\/i><\/p>\n<p>\nBu y\u00fczden rotasyon bardak bir tad\u0131m \u00e7ok \u00f6nemlidir. \u0130lk al\u0131nan nefes kokular\u0131 sabit bir kadeh, sonra onu d\u00f6nd\u00fcr\u00fcn, hava \u00fcreten eylem ve tezah\u00fcr olan bir di\u011fer parf\u00fcm.\n<\/p>\n<p>\n \u015earap kalitesi ile do\u011frudan ilgilidir yo\u011funlu\u011fu ve karma\u015f\u0131kl\u0131\u011f\u0131, onun i\u00e7in bir buket. K\u00fc\u00e7\u00fck \u015farap, genellikle, az veya hi\u00e7 yok buket: onlar basit ve monoton ve kolayca onlar\u0131 tan\u0131mlamak i\u00e7in tek bir kelime. B\u00fcy\u00fck \u015farap, kar\u015f\u0131s\u0131nda, geni\u015f, derin ve karma\u015f\u0131k bir buket.\n<\/p>\n<p> S\u00f6zl\u00fck tan\u0131mlayan buket, asl\u0131nda s\u0131n\u0131rs\u0131zd\u0131r, \u00e7\u00fcnk\u00fc bu a\u00e7\u0131klama, in\u015fa edilebilir, sadece \u0430\u043d\u0430\u043b\u043e\u0433\u0438\u044f\u0445. Tekrar tekrar sunulan \u00e7e\u015fitli s\u0131n\u0131fland\u0131rma sistemleri koku, ama basitlik i\u00e7in hat\u0131rlamaya de\u011fer gibi \u00f6zetleyecek hava buketi benzer, \u00e7i\u00e7ek, meyve (meyve), bitki (bitkisel), baharat, balsamik, hayvan, a\u011fa\u00e7l\u0131k (\u0431\u043e\u0447\u043a\u043e\u0432\u044b\u0439), \u044d\u043c\u043f\u0438\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0439 (olan genel yang\u0131n) ve kimyasal.\n<\/p>\n<h3>\nA\u011f\u0131z<br \/>\n<\/h3>\n<p>\nSonra \u015farap ba\u015far\u0131yla ge\u00e7ti iki de\u011ferlendirme \u2013 g\u00f6r\u00fcn\u00fcm ve \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u0443\u044e (\u043e\u0431\u043e\u043d\u044f\u0442\u0435\u043b\u044c\u043d\u0443\u044e), bu son kurulu\u011fu.\n<\/p>\n<p>\nAz miktarda \u015farap al\u0131n\u0131r, a\u011fz\u0131na, ama yuttu. Emilir k\u00fc\u00e7\u00fck bir damla hava i\u00e7in \u015farap yay\u0131lm\u0131\u015f a\u011f\u0131z. Ya da sadece \u00ab\u00e7i\u011fnemek\u00bb. A\u011f\u0131zda \u015farap \u0131s\u0131nm\u0131\u015f ve s\u0131zar yeni aromatik bile\u015fenleri yakalanan \u043d\u043e\u0441\u043e\u0433\u043b\u043e\u0442\u043a\u043e\u0439. Bilindi\u011fi damak diken diken dil ay\u0131rt yetene\u011fine sahip sadece d\u00f6rt temel tat \u2013 ac\u0131, ek\u015fi, tatl\u0131 ve tuzlu. Bu y\u00fczden ki\u015fide burun ak\u0131nt\u0131s\u0131, ba\u015far\u0131s\u0131z da \u015farap (veya yemek).\n<\/p>\n<p class=\"cite\"><i><br \/>\nE\u011fer \u00e7ok fazla asit \u2013 \u015farap agresif, e\u011fer yeterli de\u011fildir \u2013 bu, d\u00fcz.<br \/>\nE\u011fer \u00e7ok fazla tatl\u0131lar \u2013 \u015farap a\u011f\u0131r, kal\u0131n, e\u011fer yetersiz \u2013 bu s\u0131ska, \u043d\u0435\u0432\u044b\u0440\u0430\u0437\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0435.<br \/>\n<\/i><\/p>\n<p>\nYan\u0131 s\u0131ra, yukar\u0131daki d\u00f6rt temel tad\u0131, a\u011f\u0131z analiz edebilmek s\u0131cakl\u0131k \u015farap, onun hacim (viskozite), varl\u0131\u011f\u0131 ya da yoklu\u011fu, karbondioksit ve ba\u011flay\u0131c\u0131 hissi (duyusal deneyim eksikli\u011fi ile ilgili \u0441\u043c\u0430\u0447\u0438\u0432\u0430\u0435\u043c\u043e\u0441\u0442\u0438 dil, t\u00fck\u00fcr\u00fck ve \u00e7ekilerek, m\u00fck\u00f6z membranlar, a\u011f\u0131z etkisi alt\u0131nda tanen \u2013 ne \u00abdokuma kuma\u015flar\u00bb a\u011f\u0131z). <\/p>\n<p>\n Tam olarak a\u011f\u0131zda kendini g\u00f6steriyor denge, uyum ya da tam tersi, k\u00f6t\u00fc bir <i>tasar\u0131m \u015farap<\/i> (yani onu sat\u0131n alman\u0131z gerekir).<\/p>\n<p class=\"cite\"><i><br \/>\n\u00d6rnekler kelime kulland\u0131\u011f\u0131n\u0131z a\u00e7\u0131klamas\u0131nda &#8220;a\u011f\u0131z&#8221; (lezzet analizi) \u015farap.<br \/>\nKritik de\u011ferlendirme: bi\u00e7imsiz, halsiz, d\u00fcz, s\u0131ska, \u0432\u043e\u0434\u044f\u043d\u0438\u0441\u0442\u043e\u0435, s\u0131n\u0131rl\u0131, \u015feffaf,<br \/>\nzavall\u0131, a\u011f\u0131r, b\u00fcy\u00fck, kaba, kal\u0131n, dengesiz.<br \/>\n\u00d6vg\u00fcye de\u011fer de\u011ferleme: bir yap\u0131land\u0131r\u0131lm\u0131\u015f, zengin, \u00e7er\u00e7eve (s\u0131k\u0131 \u0441\u0431\u0438\u0442\u043e\u0435), dengeli, \u0442\u0435\u043b\u044c\u043d\u043e\u0435, tam, zarif, ince, taneli (kabartma), zengin.<br \/>\n<\/i><\/p>\n<p>\nBeyaz ve pembe \u015faraplar ile karakterizedir, iyi bir \u0441\u0431\u0430\u043b\u0430\u043d\u0441\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0441\u0442\u044c\u044e asit ve tatl\u0131lar. K\u0131rm\u0131z\u0131 \u015farap denge \u00fczerine in\u015fa edilmi\u015f, asit, tatl\u0131l\u0131k ve \u0442\u0430\u043d\u0438\u043d\u0430\u0445 (\u00abba\u011flay\u0131c\u0131\u00bb, ba\u011flant\u0131).\n<\/p>\n<p>\n\u0130yi bir \u015farap konaklaman\u0131zda, bakiyesi \u00fc\u00e7 yukar\u0131daki bile\u015fenleri. \u0130ma, bu bir derstir ve aromatik zenginlik; b\u00fcy\u00fck bir \u015farap farkl\u0131d\u0131r sadece iyi, s\u0131k\u0131 ve g\u00fc\u00e7l\u00fc yap\u0131s\u0131, (izin ve \u0441\u043c\u044f\u0433\u0447\u0438\u0432\u0448\u0435\u0439\u0441\u044f) ve aromatik g\u00f6steri\u015f ve karma\u015f\u0131kl\u0131\u011f\u0131.\n<\/p>\n<h3>\nTat<br \/>\n<\/h3>\n<p>\nSonra bir lezzet analizi \u015farap yemek. Bu noktada, amat\u00f6r bir \u015farap \u00e7ekiyor dikkatini bir \u015fey belirlemek i\u00e7in bir s\u00fcre aromatik hissi \u2013 \u00abtat\u00bb. Bu enlem al\u0131nan ifade <strong>\u00ab\u043a\u0430\u0443\u0434\u0430\u043b\u044f\u0445\u00bb<\/strong>, \u2013 bir d\u00f6nem olmas\u0131na ra\u011fmen, kendi tini, sadece g\u00f6sterir&#8230; bir saniye. Daha uzun tat, daha de\u011ferli bir \u015farap. Bir tek onu boylam se\u00e7enektir, hangi s\u0131raya hiyerar\u015fik merdiven \u015farap \u2013 k\u00fc\u00e7\u00fck en b\u00fcy\u00fck.<\/p>\n<p>\n \u00d6l\u00e7\u00fcm i\u00e7in saniye cinsinden s\u00fcre tat, ayn\u0131 zamanda basit ve karma\u015f\u0131k bir \u015fey gibi, \u00f6l\u00e7mek i\u00e7in sadece boylam kokular\u0131, ama temel yap\u0131 elemanlar\u0131 \u015farap (asitlik, ac\u0131l\u0131k, \u015feker ve alkol). Bu tad\u0131m se\u00e7enekleri kar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ana s\u0131n\u0131f\u0131 sommelier tad\u0131m\u0131 Sadece i\u00e7mek (su) \u2013 bu fizyolojik bir ihtiya\u00e7, \u015farap i\u00e7mek \u2013 bu bir zevk, ve o-ebilmek var olmak daha&#8230;<\/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-9407","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\/9407","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=9407"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9407\/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=9407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/categories?post=9407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/tags?post=9407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}