![](\"\/wp-content\/uploads\/3ac3bf544845696385d530cfd0eff994.jpg\")
<\/p>\n\nOldu\u011fu gibi ingiliz sosu \u00ab\u041c\u0430\u0440\u043c\u0438\u0442\u00bb, bir kabul ya sevmek ya da nefret, biz insan zorla \u00abkalmay\u0131\u00bb kendi i\u00e7inde tart\u0131\u015farak ortak kusurlar\u0131 \u015farap. <\/p>\n
\u00d6yle ya da b\u00f6yle bilmek yararl\u0131 olacakt\u0131r ana gibi kusurlar\u0131, \u00f6nce yarg\u0131\u00e7 dezavantajlar\u0131 ve yararlar\u0131, \u015farap inan\u0131yor Ustas\u0131 \u015earap (MW) Natasha Hughes.\n<\/p>\n
<\/p>\n
\nErken 1990\u0445 abis harf g\u00fcm\u00fc\u015f film sat\u0131n alma oldu \u0438\u0437\u043b\u0438\u0442\u0430 anla\u015fmazl\u0131klar\u0131 hakk\u0131nda nev\u00fcs \u00fczerinde dudak s\u00fcper model Cindy Crawford. Bir\u00e7ok d\u00fc\u015f\u00fcnce, bu k\u00fc\u00e7\u00fck kusur ay\u0131rd\u0131\u011f\u0131 bir dizi standart g\u00fczellikleri, sunan bir s\u0131n\u0131f olanlar ger\u00e7ekten \u00ab\u00e7ekici\u00bb.
\nAma iyi bir \u015farap i\u00e7in ayn\u0131 hikaye.\n<\/p>\n
\nB\u00fcy\u00fck \u00f6l\u00e7\u00fcde \u0432\u043e\u0437\u0440\u043e\u0441\u0448\u0435\u043c\u0443 dikkatine bilimsel soru yan ve teknoloji \u00abhassas tar\u0131m\u00bb (Precision agriculture kavram\u0131, kurulan uydu izleme b\u00f6lgeleri verimi arsa), son on y\u0131lda bir s\u00fcr\u00fc \u0432\u044b\u0445\u043e\u043b\u043e\u0449\u0435\u043d\u043d\u044b\u0445 \u015farap istikrarl\u0131 \u00fcretim. Ama hen\u00fcz teknoloji m\u00fckemmeliyet\u00e7ilik norm haline gelir, daha fazla \u015farap uzmanlar\u0131 hayal k\u0131r\u0131kl\u0131\u011f\u0131na u\u011fram\u0131\u015f gibi \u015faraplar, sayma, onlar\u0131 ki\u015filiksiz.\n<\/p>\n
\nBu grubu bilenler eksikli\u011fi kusurlar\u0131 tercih ne denir \u00abkarakteri \u015farap\u00bb. Di\u011ferleri, ancak, bu \u00abhava\u00bb g\u00f6r\u00fclen basit bir dizi kusur. Ho\u015fg\u00f6r\u00fc d\u00fczeyi bu \u00f6zellikleri taraf\u0131ndan belirlenir, her \u015feyden \u00f6nce, bireysel duyarl\u0131l\u0131k ayr\u0131 bir aromatik molek\u00fclleri. Ama burada bir yer ve ideolojik nedenlerle (\u00f6zellikle geldi\u011finde, \u00abdo\u011fall\u0131k\u00bb \u015farap). Sonunda soru ki\u015fisel kriterler s\u0131n\u0131rlar\u0131n\u0131n belirlenmesinde \u00ab\u00f6zellikleri\u00bb ve dezavantajlar\u0131.\n <\/p>\n
\nHangi pozisyon size ne ald\u0131 bu anla\u015fmazl\u0131k vard\u0131r, temel kusurlar\u0131 \u015farap<\/strong>, hala \u00e7ok yayg\u0131n, ve bir par\u00e7as\u0131 oldu\u011fu d\u00fc\u015f\u00fcn\u00fclmektedir katk\u0131da karma\u015f\u0131kl\u0131\u011f\u0131 \u015farap ve \u015fekillendirme, onun \u00abkarakter\u00bb.\n<\/p>\n \n\u0130li\u015fkiler, \u015farap, oksijen \u0434\u0432\u043e\u0439\u0441\u0442\u0432\u0435\u043d\u043d\u044b.<\/p>\n \nD\u00fczg\u00fcn bir ki\u015fi \u015farap ile oksijen s\u0131ras\u0131nda deklan\u015f\u00f6r h\u0131z\u0131, \u00f6rne\u011fin, g\u00f6zenekler arac\u0131l\u0131\u011f\u0131yla me\u015fe varil veya uygulama tekni\u011fi \u043c\u0438\u043a\u0440\u043e\u043e\u043a\u0441\u0438\u0433\u0435\u043d\u0430\u0446\u0438\u0438 \u2013 sa\u011flar yumu\u015fatmak tanenler ve denge, tat.\n<\/p>\n \nAncak, a\u015f\u0131r\u0131 oksijen yol a\u00e7ar \u043f\u0435\u0440\u0435\u043e\u043a\u0438\u0441\u043b\u0435\u043d\u0438\u044e. <\/p>\n \n\u00d6\u011frenmek b\u00f6yle bir \u015farap, bir \u00e7\u0131rp\u0131da: bir renk var s\u00f6n\u00fck ve genellikle daha koyu olmas\u0131 gereken ya\u015fta. Bir nefes, bir yudum teyit tan\u0131: meyve tazelik neredeyse yok olacak, ve tat biraz ac\u0131. Tat ve lezzet genellikle mevcut sesi \u043f\u043e\u0434\u043f\u0440\u0435\u0432\u0448\u0435\u0433\u043e elma.\n<\/p>\n \nOksijen sald\u0131rabilir \u015farap herhangi bir a\u015famada fermantasyon, al\u0131nt\u0131lar veya depolama (\u00f6zellikle t\u00fcp i\u00e7inde kurudu ve oturur s\u0131k\u0131 de\u011fil).\n<\/p>\n \nAma herhangi bir oksidasyon \u2013 bu bir hata sonucu.\n<\/p>\n \nBir\u00e7ok g\u00fc\u00e7lendirilmi\u015f \u015farap \u2013 \u043f\u043e\u0440\u0442\u0432\u0435\u0439\u043d\u044b t\u00fcr\u00fc \u00abtony\u00bb, \u0445\u0435\u0440\u0435\u0441\u044b \u00abpalo cortado\u00bb, \u00ab\u0430\u043c\u043e\u043d\u0442\u0438\u043b\u044c\u044f\u0434\u043e\u00bb ve \u00aboloroso\u00bb, muskat \u0420\u0443\u0442\u0435\u0440\u0433\u043b\u0435\u043d (Rutherglen) ve \u0422\u043e\u043f\u0430\u043a (Topaque) Avustralya ve geleneksel tatl\u0131 \u015farap Banyuls ve Maury (Fransa) \u2013 itimat etkisi oksijen yap\u0131 kendi \u00f6zg\u00fcn buket.\n<\/p>\n \n Ba\u015fka bir \u00f6rnek \u00aboksidatif\u00bb \u015farap \u2013 madeira. Ama orada bir uyar\u0131 var \u2013 \u0131s\u0131nma, bu nedenle pedants gibi imkanlar \u015farap t\u00fcr\u00fc \u00abmadeira\u00bb ayr\u0131 bir kategori.\n <\/p>\n \nBaz\u0131 sofra \u015faraplar\u0131 da geleneksel yak\u0131nl\u0131\u011f\u0131 ile ara\u00e7 oksidasyon, olmasa da bir \u00f6l\u00e7\u00fcde gibi \u00fcnl\u00fc g\u00fc\u00e7lendirilmi\u015f. Kolayca bulmak gibi \u015farap b\u00f6lgelerinde Eski d\u00fcnya, orada \u00f6zel bir uzun pozlama \u015farap f\u0131\u00e7\u0131lar\u0131, s\u0131k s\u0131k bile olmadan tepesi tuttu olsayd\u0131, oksijen i\u00e7inde. Bu \u015faraplar sahip bir\u00e7ok \u00ab\u043e\u043a\u0441\u0438\u0434\u0430\u0442\u0438\u0432\u043d\u044b\u043c\u0438\u00bb \u00f6zellikleri: \u00fcst notalarda f\u0131nd\u0131k ve kurutulmu\u015f meyve, balmumu ve bal gibi \u2013 bariz \u00ab\u0445\u0435\u0440\u0435\u0441\u043d\u044b\u0445\u00bb (\u0430\u043b\u044c\u0434\u0435\u0433\u0438\u0434\u043d\u044b\u0445) sesleri.\n<\/p>\n \nE\u011fer \u015farap bu tarzda, i\u015fte size bir se\u00e7enek: la Rioja (k\u0131rm\u0131z\u0131 ve beyaz), \u0416\u044e\u0440\u0430, et-Loire (chenin \u0431\u043b\u0430\u043d\u044b), G\u00fcney Rhone, Piedmont ve Montalcino.\n<\/p>\n \nBaz\u0131 \u00fcz\u00fcm \u00e7e\u015fitleri \u2013 \u00f6zellikle, grenache \u2013 yatk\u0131n oksidasyon (oksidasyon), di\u011fer \u00e7e\u015fitler g\u00f6sterirler \u043f\u0440\u043e\u0442\u0438\u0432\u043e\u043f\u043e\u043b\u043e\u0436\u0435\u043d\u043d\u0443\u044e e\u011filimi onar\u0131m\u0131n\u0131n s\u00fcre\u00e7lere ya da azaltma.<\/p>\n \nKimyasal a\u00e7\u0131dan, geri y\u00fckleme \u2013 bu reaksiyon, e\u015flik proses elektron ve d\u00fc\u015f\u00fck oksidasyon derecesine \u00f6\u011feleri.\n<\/p>\n \nUygulanan su\u00e7lu terim red\u00fcksiyon varl\u0131\u011f\u0131n\u0131 gerektirir u\u00e7ucu k\u00fck\u00fcrt bile\u015fikleri.\n<\/p>\n \n\u00dcz\u00fcm \u00e7e\u015fitleri, \u00f6zellikle e\u011filimli azaltma \u2013 syrah (\u015firaz) ve sauvignon blanc, \u00f6zellikle \u015farap yapmak veya saklamak ko\u015fullar\u0131nda, \u00f6zel oksijen ile temas (vidal\u0131 t\u00fcp genellikle bir \u00f6n ko\u015ful azaltma, e\u011fer ekipman dolum hatlar\u0131 d\u00fczg\u00fcn yap\u0131land\u0131r\u0131lmam\u0131\u015f).\n<\/p>\n \n\u015earap, uzun \u0432\u044b\u0434\u0435\u0440\u0436\u0438\u0432\u0430\u043b\u0438\u0441\u044c \u00fczerinde sediment, s\u0131k s\u0131k kazanmaktad\u0131r \u00f6zellikleri, kendine \u00f6zg\u00fc azaltma, \u00e7\u00fcnk\u00fc \u00f6l\u00fc maya sahip g\u00fc\u00e7l\u00fc \u0430\u043d\u0442\u0438\u043e\u043a\u0438\u0441\u043b\u0438\u0442\u0435\u043b\u044c\u043d\u044b\u043c etkisi.\n<\/p>\n \nOnlar\u0131n a\u015f\u0131r\u0131 tezah\u00fcrleri, belirtileri azaltma tezah\u00fcr kovucu kokuyor: \u00e7\u00fcr\u00fck yumurta veya ha\u015flanm\u0131\u015f lahana.\n<\/p>\n \nAma k\u00fc\u00e7\u00fck bir tutam d\u00fczg\u00fcn azaltma ekleyebilirsiniz su\u00e7u gerekli zorluk. Karakteristik tonu \u00ab\u0447\u0438\u0440\u043a\u043d\u0443\u0442\u043e\u0439 ma\u00e7\u00bb baz\u0131 \u015farap \u00e7e\u015fitleri, chardonnay ve sauvignon kar\u0131\u015f\u0131m\u0131-\u0441\u0435\u043c\u0438\u0439\u043e\u043d, \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u044b\u0445 i\u00e7inde duba \u2013 sonu\u00e7 azaltma. Ayn\u0131 \u015fekilde \u00abdumanl\u0131\u00bb, \u00ab\u043e\u0440\u0443\u0436\u0435\u0439\u043d\u043e-\u00e7akmakl\u0131\u00bb sesi bir\u00e7ok \u00fcnl\u00fc \u015farap \u00e7e\u015fitleri, sauvignon blanc (Pouilly-fum\u00e9 oldu\u011funu).\n<\/p>\n \nAsl\u0131nda, \u00e7o\u011fu \u00f6zellikleri \u015farap denir \u00ab\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c\u044e\u00bb sonucudur azaltma.\n<\/p>\n \nCalifornia winemaker Jamie K\u00fcmeler (Jamie Kutch) ikna hafif bir azaltma olabilir \u00e7ok vermek beyaz \u015faraplar\u0131, \u0432\u044b\u0434\u0435\u0440\u0436\u0438\u0432\u0430\u0435\u043c\u044b\u043c varil \u2013 \u00f6zellikle chardonnay. \u00abA\u015f\u0131r\u0131ya ka\u00e7madan bu canland\u0131r\u0131r resept\u00f6rleri, diyor. \u2013 E\u011fer her \u015feyi do\u011fru, o olacak \u00e7ok daha \u00e7ok y\u00f6nl\u00fc bir \u015farap, daha olmadan \u015farap bu. Bo\u011fazda b\u00f6yle bir \u015farap olabilir sadece uzay!\u00bb\n<\/p>\n \nAncak t\u00fcm bu hayranlar\u0131.\n<\/p>\n \nPhilip \u0414\u044e\u043b\u043e\u043d (Philippe Dulong), dan\u0131\u015fman \u015farap \u00fcreticisi Chateau Brown, aktif olarak engelleyen s\u00fcre\u00e7lere indirgeme, kendi \u015faraplar\u0131. \nE\u011fer gibi ve \u0414\u044e\u043b\u043e\u043d, memnun de\u011fil sesleri azaltma, o zaman sen-ecek bilmek:<\/p>\n \n\u015earap izleri ile azaltma s\u0131k s\u0131k \u00abtedavi\u00bb kullanarak basit bir \u0434\u0435\u043a\u0430\u043d\u0442\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f. Baz\u0131 sesleri azaltma da kurtulmak atma, bir kadeh, bir bak\u0131r sikke ve \u043f\u043e\u043a\u0440\u0443\u0442\u0438\u0432 onu.\n<\/p>\n \nEvet g\u00f6r\u00fcn\u00fcyor ve bu olduk\u00e7a e\u011flenceli istiyorsan\u0131z, tasvir, kendini beyin olarak.\n<\/p>\n \u0411\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441 (Brettanomyces) \u2013 bu, yabanc\u0131 maya \n \u00abB\u00fcy\u00fck Bordo yaz\u0131yor \u2013 usta \u015farap Anthony Hanson bask\u0131s\u0131nda 1982 \u2013 bok kokuyor. Her zaman de\u011fil tabii ki. Ama bu \u015faraplar genellikle kokular\u0131 ayr\u0131\u015fma \u2013 bitkisel veya hayvansal\u00bb.\n <\/p>\n \nHer ne kadar modern pinot noir nadiren d\u0131\u015fk\u0131 kokuyor, \u00e7ok \u015f\u00fck\u00fcr, \u2013 muhtemelen bir k\u0131sm\u0131 \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438, hangi demek Hanson \u2013 bu faaliyetlerinin bir sonucu \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441\u0430.\n<\/p>\n \u0411\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441<\/strong> (veya k\u0131saca brett) \u2013 yabanc\u0131 maya, geli\u015fmekte olan \u015faraplar i\u00e7in d\u00fc\u015f\u00fck asit.\n<\/p>\n \n\u015earap \u00f6zellikle tabi elektrik brett zaman temel mayas\u0131 \u2013 Saccharomyces cerevisiae \u2013 helak \u00f6nce bitti fermantasyon s\u00fcreci. Ama brett geli\u015febilir ve maruz kalma s\u00fcresi, \u00f6zellikle uygulama k\u00fck\u00fcrt dioksit \u00e7ok s\u0131n\u0131rl\u0131 olmu\u015ftur.\n<\/p>\n \nYerle\u015fmi\u015f hatal\u0131, brett \u00fcretmeye ba\u015flar bir kokteyl bile\u015fikler, sorumlu karakteristik kokular\u0131 onun varl\u0131\u011f\u0131. Her \u015feyden \u00f6nce bu:<\/p>\n \nB\u00fcy\u00fck miktarlarda bu maddelerin sadece bast\u0131rmak i\u00e7in meyve notalar\u0131, onlar hakim ba\u015flar koku.\n<\/p>\n \n\u00c7ok inan\u0131yorum \u00e7ok k\u00fc\u00e7\u00fck miktarlarda varl\u0131\u011f\u0131 \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441\u0430 ekler su\u00e7u karma\u015f\u0131kl\u0131\u011f\u0131, \u00f6zellikle vurgu yapmak baharatl\u0131-\u043a\u043e\u043f\u0447\u0435\u043d\u043e\u043c spektrum brett.\n<\/p>\n \n\u00abS\u00fcrece \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441 de\u011fil kendini bariz bir \u015fekilde yapabiliyor \u015farap yapmak \u00e7ok zor ve daha ilgin\u00e7\u00bb diyor Steve Webber (Steve Webber), winemaker De Bortoli, Avustralya. \u00abBen \u015fahsen, onun etkisi, sert kokulu, k\u0131rm\u0131z\u0131 \u015faraplar\u00bb.\n<\/p>\n \nAncak, genel olarak, varl\u0131\u011f\u0131 brett hassas \u015faraplar dayal\u0131 pinot noir, bug\u00fcn, \u00e7ok daha az kabul edilebilir, daha \u00f6nceki zamanlarda.\n<\/p>\n Chateau Musar bilinir u\u00e7ucu asitlik <\/p>\n \nU\u00e7ucu asitlik<\/strong> (Volatile acidity, VA), ad\u0131ndan da anla\u015f\u0131laca\u011f\u0131 gibi \u2013 bu k\u0131sm\u0131 asit, \u015farap, hangi yakalamak burunlu (aksine, bu asitler, hissedilen tat).\n<\/p>\n \nTemel san\u0131klar \u2013 asetik asit (sirke kokan) ve eter, etil asetat (kokuyor oje). R\u00fczgar bu bile\u015fiklerin \u00f6nemli \u00f6l\u00e7\u00fcde de\u011fi\u015febilir.\n<\/p>\n \nOldu\u011fu gibi \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441\u043e\u043c, bakteri, sorumlu \u043b\u0435\u0442\u0443\u0447\u0443\u044e asitlik, aktif olarak geli\u015fen ko\u015fullar\u0131nda, d\u00fc\u015f\u00fck asit ve y\u00fcksek \u015feker i\u00e7eri\u011fi.\n<\/p>\n \nRa\u011fmen y\u00fcksek d\u00fczeyde u\u00e7ucu asitlik istenmeyen olarak kabul edilir, baz\u0131 durumlarda, k\u00fc\u00e7\u00fck bir seviye olabilir bu arada, \u00f6zellikle \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 \u015faraplar. <\/p>\n \u00abEn iyi \u0421\u043e\u0442\u0435\u0440\u043d\u0430\u0445 onun refah i\u00e7inde, diyor \u015fef, sommelier, Restaurant Gordon Ramsay. \u2013 O ekler, baharat ve dengelemek i\u00e7in yard\u0131mc\u0131 olur \u015farap. Onsuz bir tatl\u0131 \u015faraplar genellikle eksik zorluk\u00bb.\n<\/p>\n \nU\u00e7ucu asitlik bir yere sahiptir ve \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0435 baz\u0131 k\u0131rm\u0131z\u0131 \u015faraplar\u0131n, \u00f6zellikle de \u00e7ok fazla zaman harcamak varil. Bu y\u00fczden PC ile genellikle ili\u015fkili bir italyan k\u0131rm\u0131z\u0131 \u015faraplar, \u00f6zellikle geleneksel tarz\u0131 Amarone ve Barolo.\n<\/p>\n \nAma u\u00e7ucu asitlik, tabii ki, sorunun sadece italyan \u015faraplar\u0131. O fark, \u00f6rne\u011fin, en \u00fcnl\u00fc l\u00fcbnan k\u0131rm\u0131z\u0131 \u2013 Chateau Musar, yan\u0131 s\u0131ra baz\u0131 \u00f6rneklerde Ch\u00e2teauneufs-du-P\u00e2pe (Rhone Vadisi, Fransa).\n<\/p>\n \nHatta en hassas dereceli \u2013 pinot noir \u2013 ebilmek kazanmak kolay bir varl\u0131\u011f\u0131 LK. \u00c7ok k\u00fc\u00e7\u00fck dozlarda o olur, bunu ortaya \u00e7\u0131karmak i\u00e7in \u00e7i\u00e7ek sesi.\n<\/p>\n \nAncak, kuru beyaz \u015farap, u\u00e7ucu asitlik \u00e7o\u011fu kabul edilmektedir kesin bir kusur.\n<\/p>\n \nBa\u011flant\u0131 2, 4, 6 – \u0442\u0440\u0438\u0445\u043b\u043e\u0440\u0430\u043d\u0438\u0437\u043e\u043b (THA)bilgilerin b\u00fcy\u00fck bir k\u0131sm\u0131n\u0131 su\u00e7luluk bozulmas\u0131na \u015farap kusur nedeniyle t\u00fcp.\n<\/p>\n \nGer\u00e7ek \u015fu ki, orada b\u00fct\u00fcn aile ba\u011flant\u0131lar\u0131 nedeniyle baz\u0131 \u015farap olabilir bir k\u00fcf kokusu ya da en az\u0131ndan kaybetmek canl\u0131 \u0444\u0440\u0443\u043a\u0442\u043e\u0432\u043e\u0441\u0442\u044c.\n<\/p>\n \nE\u011fer bir \u015fey gibi g\u00f6r\u00fcn\u00fcyordu, ne demek zorundas\u0131n\u0131z parf\u00fcm, \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u044e\u0449\u0438\u0435 kokusu k\u00f6k i\u00e7inde \u043b\u0443\u0430\u0440\u0441\u043a\u0438\u0445 \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u0430\u0445 veya \u041c\u044e\u0441\u043a\u0430\u0434\u0435, o zaman muhtemelen yanl\u0131\u015f de\u011fil. \u00dcz\u00fcm ba\u011f\u0131 bu b\u00f6lgenin (ve k\u0131smen Chablis, Bordeaux, Beaujolais) maruz mantar enfeksiyonlar\u0131, geeky e\u011fitim \u0433\u0435\u043e\u0441\u043c\u0438\u043d\u0430 \u00e7\u0131kmas\u0131 \u0437\u0435\u043c\u043b\u0438\u0441\u0442\u043e\u0433\u043e bir koku.\n<\/p>\n \nBaz\u0131 \u015farap \u2013 \u00f6zellikle, hafif, ya\u015fam dolu ve beyaz gibi \u0412\u0438\u043d\u044c\u044e Verde ve gen\u00e7 \u0440\u0438\u0441\u043b\u0438\u043d\u0433\u0438 \u2013 var kal\u0131nt\u0131 karbondioksit, \u043f\u043e\u0449\u0438\u043f\u044b\u0432\u0430\u044e\u0449\u0443\u044e dil, sessiz \u015farap genel olarak kabarc\u0131\u011f\u0131 i\u00e7ermesi gerekir. E\u011fer sizin i\u00e7erir \u2013 b\u00fcy\u00fck bir \u015fans, ne zaman \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f \u015farap daha kald\u0131 \u043d\u0435\u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u044b\u0439 \u015feker ve canl\u0131 titreyerek, ve \u015fimdi \u015farap \u0434\u043e\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u0435\u0442 \u015fi\u015fe; \u015farap, hi\u00e7 gebe gibi p\u0131r\u0131l p\u0131r\u0131l, bu bir kusur.<\/p>\n","protected":false},"excerpt":{"rendered":" Oldu\u011fu gibi ingiliz sosu \u00ab\u041c\u0430\u0440\u043c\u0438\u0442\u00bb, bir kabul ya sevmek ya da nefret, biz insan zorla \u00abkalmay\u0131\u00bb kendi i\u00e7inde tart\u0131\u015farak ortak kusurlar\u0131 \u015farap. \u00d6yle…<\/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-9614","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\/9614","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=9614"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9614\/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=9614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/categories?post=9614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/tags?post=9614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Oksidasyon (oksidasyon)<\/h2>\n
Red\u00fcksiyon<\/h2>\n
\n\u00ab\u0422\u0438\u043e\u043b\u043e\u0432\u044b\u0435 izlerini azaltma \u0437\u0430\u0441\u043b\u043e\u043d\u044f\u044e\u0442 b\u00fct\u00fcn \u0444\u0440\u0443\u043a\u0442\u043e\u0432\u043e\u0441\u0442\u044c \u015farap, \u2013 diye a\u00e7\u0131kl\u0131yor \u2013 ve ben elimden geleni yap\u0131yorum, benim hatam zaten kendi meyve safl\u0131k\u00bb.\n<\/p>\n\u0411\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441<\/h2>\n
\n (herhangi bir, \u2013 \u00f6zel).<\/p>\n\n
U\u00e7ucu asitlik<\/h2>\n
Hastal\u0131\u011f\u0131 \u00abt\u00fcp\u00bb<\/h2>\n
\n
\nBa\u015fka ne<\/h3>\n