{"id":32086,"date":"2026-04-22T13:48:30","date_gmt":"2026-04-22T10:48:30","guid":{"rendered":"https:\/\/katarzyna.bg\/?p=32086"},"modified":"2026-05-07T15:43:59","modified_gmt":"2026-05-07T12:43:59","slug":"kak-se-pravi-byalo-vino","status":"publish","type":"post","link":"https:\/\/katarzyna.bg\/tr\/kak-se-pravi-byalo-vino\/","title":{"rendered":"Beyaz \u015farap nas\u0131l yap\u0131l\u0131r: \u00dcz\u00fcm\u00fcn tazeli\u011finden barda\u011f\u0131n m\u00fckemmelli\u011fine"},"content":{"rendered":"<p>Ak\u015famlar\u0131 so\u011futulmu\u015f ve taze bir \u015fi\u015fe \u015farap a\u00e7arken, \u00e7ok az ki\u015fi asl\u0131nda beyaz \u015farab\u0131n nas\u0131l yap\u0131ld\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcn\u00fcr. Evet, hepimiz u\u00e7suz bucaks\u0131z ba\u011flar\u0131 g\u00f6rd\u00fck, fermantasyonun \u00f6nemini duyduk ve hatta \u00e7o\u011fumuz her \u00fcz\u00fcm \u00e7e\u015fidinin inceliklerini tan\u0131r\u0131z, ama neden sadece burada dural\u0131m ki? Gelin, beyaz \u015farap nas\u0131l yap\u0131l\u0131r sorusunun ger\u00e7ekten \u00f6nemli k\u0131sm\u0131na bakal\u0131m. B\u00f6ylelikle her sonraki yudumu daha \u00e7ok takdir edece\u011fiz ve daha fazla keyfini \u00e7\u0131karaca\u011f\u0131z.&nbsp;<\/p><h2 class=\"wp-block-heading\">Ana Fark: Neden beyaz \u015farap \u00fcz\u00fcm kabuklar\u0131yla birlikte fermente olmaz?<\/h2><p>Bu kural, beyaz ve k\u0131rm\u0131z\u0131 \u015farap \u00fcretimi aras\u0131ndaki temel ayr\u0131m\u0131 olu\u015fturur, de\u011fil mi? K\u0131rm\u0131z\u0131 \u015faraplar, fermantasyon s\u0131ras\u0131nda \u00fcz\u00fcm kabuklar\u0131ndan gelen hazineleri \"i\u00e7erek\" \u00fcretilir. Beyazlar ise, onlarla minimum temas halindedir.&nbsp;<\/p><p>Beyaz \u015farap genellikle kabuklar\u0131yla fermente edilmez, b\u00f6ylece a\u00e7\u0131k rengi, narin aromalar\u0131 ve taze tad\u0131 korunur. Suyun en h\u0131zl\u0131 \u015fekilde ayr\u0131lmas\u0131, kabuklarda bulunan ve beyaz \u015faraplarda olmamas\u0131 gereken tanen, ac\u0131 bile\u015fikler ve sar\u0131 fenolik pigmentlerin \u00e7ekilmesini engeller.<\/p><p>\u00dcz\u00fcm kabuklar\u0131nda \u00e7ok miktarda tanen bulunur ve bunlar k\u0131rm\u0131z\u0131 \u015faraplar i\u00e7in uygun olan kaba, ac\u0131 bir doku olu\u015fturur; ancak beyaz \u015farab\u0131n hafif, taze profili i\u00e7in uygun de\u011fildir. \u00c7o\u011fu \u00fcz\u00fcm \u00e7e\u015fidinin i\u00e7 k\u0131sm\u0131 renksizdir ve kabuklar\u0131n h\u0131zla uzakla\u015ft\u0131r\u0131lmas\u0131, suyun koyula\u015fmas\u0131n\u0131 \u00f6nler.<\/p><h2 class=\"wp-block-heading\">Beyaz \u00fcz\u00fcm suyu (\u015fira) beyaz \u00e7e\u015fitlerdeki rol\u00fc<\/h2><p>Beyaz \u015fira, beyaz \u00fcz\u00fcmlerin s\u0131k\u0131l\u0131p ezilmesiyle elde edilir; b\u00f6ylece m\u00fckemmel \u00f6zelliklere ve y\u00fcksek antioksidan de\u011fere sahip bir meyve suyu olu\u015fur. Elde edilen bu \u015fira, sa\u011fl\u0131\u011fa pek \u00e7ok fayda sa\u011flar.<\/p><h2 class=\"wp-block-heading\">K\u0131rm\u0131z\u0131 \u00fcz\u00fcmden beyaz \u015farap \u00fcretimi \u2013 m\u00fcmk\u00fcn m\u00fc? (Blanc de Noirs)<\/h2><p>Evet, k\u0131rm\u0131z\u0131 \u00fcz\u00fcmden beyaz \u015farap \u00fcretmek m\u00fcmk\u00fcnd\u00fcr! Bunun anahtar\u0131, suyun kabuklardan ayr\u0131lmas\u0131d\u0131r. Bu ad\u0131m, ezildikten hemen sonra yap\u0131lmal\u0131d\u0131r; \u00e7\u00fcnk\u00fc k\u0131rm\u0131z\u0131 \u00fcz\u00fcm\u00fcn rengi kabuklar\u0131ndan gelirken, i\u00e7indeki su neredeyse tamamen \u015feffaft\u0131r. Bu tarz genellikle Blanc de Noirs, yani \"siyahdan beyaza\" olarak adland\u0131r\u0131l\u0131r.<\/p><p>K\u0131rm\u0131z\u0131 \u00fcz\u00fcmden beyaz \u015farap \u00fcretiminde rengin korunmas\u0131 i\u00e7in, k\u0131rm\u0131z\u0131 \u00fcz\u00fcm \u00e7e\u015fidi dikkatlice ama h\u0131zl\u0131ca s\u0131k\u0131larak suyun kabuklarla temas\u0131 \u00f6nlenir, aksi halde \u015farap pembe veya k\u0131rm\u0131z\u0131 renge d\u00f6nerdi. Bir\u00e7ok beyaz \u015fampanya t\u00fcr\u00fc tamamen veya k\u0131smen Pinot Noir ve Pinot Meunier k\u0131rm\u0131z\u0131 \u00fcz\u00fcmlerinden yap\u0131l\u0131r. G\u00f6r\u00fcn\u00fc\u015fte beyaz olsalar da, bu \u015faraplar genellikle k\u0131rm\u0131z\u0131 meyve notalar\u0131na (\u00f6rne\u011fin ahududu veya kiraz gibi) sahiptir, fakat k\u0131rm\u0131z\u0131 \u015faraptaki yo\u011fun tanenlerden yoksundur. Pinot Noir, ince kabu\u011fu sayesinde bu teknik i\u00e7in s\u0131kl\u0131kla kullan\u0131l\u0131r.<\/p><h2 class=\"wp-block-heading\">H\u0131zl\u0131 s\u0131k\u0131m\u0131n s\u0131rr\u0131 \u2013 renk \u00e7ekilmeden.<\/h2><p>H\u0131zl\u0131 s\u0131kman\u0131n gereklili\u011fi, tam da rengin ge\u00e7i\u015fini \u00f6nlemek i\u00e7indir. Beyaz \u015farab\u0131n fermantasyonu genellikle daha d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda ger\u00e7ekle\u015fir, b\u00f6ylece narin aromalar korunur.<\/p><h2 class=\"wp-block-heading\">Beyaz \u015farap teknolojisi ad\u0131m ad\u0131m<\/h2><p>Beyaz \u015farap, beyaz veya k\u0131rm\u0131z\u0131 \u00fcz\u00fcm\u00fcn toplanmas\u0131n\u0131n ard\u0131ndan \u00e7abucak s\u0131k\u0131larak suyunun kabuklardan ayr\u0131lmas\u0131ndan ve d\u00fc\u015f\u00fck s\u0131cakl\u0131klarda fermente edilmesinden sonra \u00fcretilir. S\u00fcre\u00e7, a\u00e7\u0131k rengi ve narin, meyvemsi tatlar\u0131 korumak i\u00e7in kabuklarla temas\u0131n \u00f6nlenmesine odaklan\u0131r.&nbsp;<\/p><h3 class=\"wp-block-heading\">\u00dcz\u00fcm hasad\u0131 ve so\u011futma \u2013 ince aromalar\u0131n korunmas\u0131<\/h3><p>\u00dcz\u00fcm olgunla\u015ft\u0131ktan sonra hasat yap\u0131l\u0131r. \u015earap \u00fcreticileri, hasad\u0131 elle mi yoksa makineyle mi yapacaklar\u0131na karar verir; bu da sonunda \u015farab\u0131n fiyat\u0131n\u0131 ve kalitesini etkiler.<\/p><h3 class=\"wp-block-heading\">Salk\u0131m ay\u0131klama ve s\u0131kma: 'Samotok'un ayr\u0131lmas\u0131<\/h3><p>'Samotok', \u00fcz\u00fcm suyunun veya \u015firan\u0131n, mekanik bask\u0131 olmadan kap ya da pres arac\u0131l\u0131\u011f\u0131yla do\u011fal olarak s\u0131zmas\u0131yla elde edilen y\u00fcksek kaliteli \u015farap veya \u015firad\u0131r. Ana s\u0131k\u0131m \u00f6ncesinde ayr\u0131l\u0131r, daha ince tanenlere sahiptir ve posa i\u00e7ermez, bu nedenle daha saft\u0131r. Y\u00f6ntem, kusursuz meyvemsi tat ve aroma sunar.&nbsp;<\/p><p>\u015earap \u00fcretiminin belki de en e\u011flenceli k\u0131sm\u0131? Ezmek! Hasat topland\u0131ktan ve kaliteli olup olmad\u0131\u011f\u0131 kontrol edildikten sonra, baz\u0131 \u015farap \u00fcreticileri \u00fcz\u00fcm\u00fc ayak veya elle ezmek gibi eski y\u00f6ntemleri benimsiyor. Di\u011ferleri ise yeni teknolojileri tercih edip, \u00f6zel makinelerle bu ad\u0131m\u0131 ger\u00e7ekle\u015ftiriyor.<\/p><h3 class=\"wp-block-heading\">\u015eira durultma ve \u00e7\u00f6keltme \u2013 beyaz \u015farap fermantasyonundan \u00f6nce<\/h3><p>S\u0131k\u0131mdan sonra \u00fcz\u00fcm suyu so\u011futulur ve bir s\u00fcre dinlendirilir, b\u00f6ylece kat\u0131 par\u00e7ac\u0131klar dibe \u00e7\u00f6ker. Berrakla\u015ft\u0131rma olarak bilinen bu s\u00fcre\u00e7, saf \u015firan\u0131n tortulardan ayr\u0131lmas\u0131n\u0131 sa\u011flar ve \u015farab\u0131n hassas tad\u0131 ile kristal renginin elde edilmesinde hayati \u00f6nem ta\u015f\u0131r. Baz\u0131 durumlarda, daha h\u0131zl\u0131 ve etkili \u00e7\u00f6keltmeyi desteklemek i\u00e7in do\u011fal veya teknolojik berrakla\u015ft\u0131r\u0131c\u0131lar kullan\u0131l\u0131r.<\/p><h3 class=\"wp-block-heading\">Mayalanman\u0131n b\u00fcy\u00fcs\u00fc: \u0130noks vs. me\u015fe<\/h3><p>Bir sonraki ad\u0131m fermantasyondur. Bu, \u00fcz\u00fcm suyunun paslanmaz \u00e7elik tanklara veya me\u015fe f\u0131\u00e7\u0131lara al\u0131narak olgunla\u015fmaya b\u0131rak\u0131ld\u0131\u011f\u0131 a\u015famad\u0131r. Burada \u015feker alkole d\u00f6n\u00fc\u015f\u00fcr.<\/p><p>Beyaz \u015farap fermantasyonu genellikle 12-22 derece d\u00fc\u015f\u00fck s\u0131cakl\u0131kta iki ila d\u00f6rt hafta s\u00fcrer ve bu s\u00fcre zarf\u0131nda narin aromalar geli\u015fir. Peki, beyaz \u015farap fermantasyonu i\u00e7in hangi tank\u0131n gerekli oldu\u011funa nas\u0131l karar verilir? \u015earab\u0131n t\u00fcr\u00fcne g\u00f6re.<\/p><h4 class=\"wp-block-heading\">Paslanmaz \u00e7eli\u011fin (Sauvignon Blanc) tazeli\u011fi<\/h4><p>Sauvignon Blanc'tan bahsetti\u011fimizde, \u00f6zellikleri genellikle paslanmaz \u00e7elik kaplarda yap\u0131lan fermantasyona bor\u00e7ludur. Bu kaplar, \u015firan\u0131n benzersiz niteliklerini ve taze tatlar\u0131 korur. Alkolik fermantasyon tank\u0131n\u0131n malzemesi, istenmeyen oksidasyonu engeller ve me\u015fe f\u0131\u00e7\u0131lar\u0131nda olgunla\u015f\u0131rken \u015faraba d\u0131\u015f aromalar\u0131n ge\u00e7i\u015fini \u00f6nler.<\/p><h4 class=\"wp-block-heading\">Me\u015fe f\u0131\u00e7\u0131lar\u0131n katt\u0131\u011f\u0131 g\u00f6vde ve vanilya notalar\u0131 (\u015eardonay)<\/h4><p>\u015eardonay ise genellikle me\u015fe f\u0131\u00e7\u0131larda fermente edilir. Bu f\u0131\u00e7\u0131lar, \u015farab\u0131n tad\u0131n\u0131 zenginle\u015ftirir ve \u00e7e\u015fitli baharat notalar\u0131 ekler. B\u00f6ylece ilk yudumda hemen hissedilen daha zengin ve karma\u015f\u0131k bir lezzet elde edilir.<\/p><p>Tam da bu teknolojiler, her birinin incelikli karakterini belirler <strong><a href=\"https:\/\/katarzyna.bg\/tr\/product-category\/byalo-vino\/\">beyaz \u015farap<\/a><\/strong> \u2014 taze \u00e7e\u015fitlerden daha g\u00f6vdeli, olgunla\u015fm\u0131\u015f stillere kadar.<\/p><h2 class=\"wp-block-heading\">\"Batonaj\" nedir ve \u015farab\u0131n g\u00f6vdesi i\u00e7in neden \u00f6nemlidir?<\/h2><p>Olgunla\u015fma s\u00fcrecinde mayalar\u0131n tekrar \u015faraba kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131 Frans\u0131z \u015farap yap\u0131m tekni\u011fine Batonaj denir. \u0130smi \"tortu kar\u0131\u015ft\u0131rma\" olarak \u00e7evrilir. Terim, \u015farab\u0131 f\u0131\u00e7\u0131da kar\u0131\u015ft\u0131rmak i\u00e7in geleneksel olarak kullan\u0131lan \"\u00e7ubuk\" anlam\u0131ndaki Frans\u0131zca b\u00e2ton kelimesinden t\u00fcremi\u015ftir.<\/p><p>Bu s\u00fcre\u00e7, \u00f6zellikle me\u015fe f\u0131\u00e7\u0131larda olgunla\u015fan beyaz \u015farap \u00e7e\u015fitlerinde daha zengin ve karma\u015f\u0131k \u015faraplar yaratmak i\u00e7in \u00e7ok \u00f6nemlidir. Mesela \u015eardonay'dan bahsedersek, bu tarz \u00fcretimde batonaj tekni\u011fi kullan\u0131l\u0131r. Batonaj, \u015farab\u0131n dokusunu ve aromas\u0131n\u0131 de\u011fi\u015ftirerek daha dolgun ve aromatik hale getirir.&nbsp;<\/p><h2 class=\"wp-block-heading\">Katarzyna Estate\u2019in beyaz \u015faraplar\u0131: Sakar\u2019da teruar ve ustal\u0131k<\/h2><p>Nas\u0131l \u00fcretilirse \u00fcretilsin, ger\u00e7ekten iyi bir beyaz \u015fi\u015fesi her gurmeyi cezbedebilir. \u0130\u015fte biz de Katarzyna Estate olarak buna \u00f6nem veriyoruz. Ba\u011flar\u0131m\u0131z, Rodoplar\u2019da, g\u00fcney kom\u015fumuz Yunanistan\u2019a \u00e7ok yak\u0131n, y\u00fcksek bir konumda yer al\u0131r. \u0130lgin\u00e7 bir ger\u00e7ek: Ba\u011flar\u0131m\u0131z, d\u00fcnyan\u0131n \u00f6nde gelen \u015farap b\u00f6lgeleriyle ayn\u0131 rak\u0131ma sahiptir.&nbsp;<\/p><p>Peki bizi di\u011ferlerinden ay\u0131ran \u015fey ne? Bu da teruard\u0131r. \u00dcz\u00fcm yeti\u015ftirme ortam\u0131n\u0131n \u2013 toprak, iklim ve topo\u011frafyan\u0131n \u2013 \u00f6zel bir birle\u015fimi. Tabii ki, toprak ve ba\u011flarla ilgilenen insanlar\u0131 da unutmamak gerekir. As\u0131l kahramanlar bunlard\u0131r; onlar, Katarzyna Estate ad\u0131n\u0131 gururla ta\u015f\u0131yan \u015farab\u0131 de\u011ferli bir iksire d\u00f6n\u00fc\u015ft\u00fcr\u00fcr.<\/p><h2 class=\"wp-block-heading\"><strong>Beyaz \u015farab\u0131 \u00fcretim tarz\u0131na g\u00f6re nas\u0131l se\u00e7eriz?<\/strong><\/h2><p>E\u011fer iyi bir <a href=\"https:\/\/katarzyna.bg\/tr\/product-category\/byalo-vino\/\">beyaz \u015farap<\/a> tutkunuysan\u0131z ve yeni bir \u015fi\u015fe se\u00e7erken ne arad\u0131\u011f\u0131n\u0131z\u0131 biliyorsan\u0131z, demek ki i\u00e7kiniz i\u00e7in tercihlerinizi zaten olu\u015fturmu\u015fsunuzdur. Peki, \u00fcretim tarz\u0131na g\u00f6re uygun \u015farab\u0131 nas\u0131l se\u00e7meli?<\/p><p>Daha \u00f6nce de s\u00f6yledi\u011fimiz gibi, Sauvignon Blanc genellikle paslanmaz \u00e7elik kaplarda fermente edilir. Bu da \u00fcz\u00fcm tanelerinin temel \u00f6zelliklerini, aromalar\u0131n\u0131 ve taze tatlar\u0131n\u0131 korumas\u0131na yard\u0131mc\u0131 olur.<\/p><p>\u00d6te yandan, s\u00f6z konusu <a href=\"https:\/\/katarzyna.bg\/tr\/sort\/chardonnay\/\">Chardonnay<\/a>oldu\u011funda \u00fcretim teknolojisi, genellikle me\u015fe f\u0131\u00e7\u0131larda fermantasyonu i\u00e7erir. Bu i\u015flemin, i\u00e7kiyi daha zengin bir tat deneyimine d\u00f6n\u00fc\u015ft\u00fcren ek aromalar ve lezzetler katt\u0131\u011f\u0131 bilinmektedir.&nbsp;<\/p><p>Peki size en uygun \u015farap hangisi? Bu tamamen sizin i\u00e7ki tercihlerinize ve e\u015fle\u015ftirmeye y\u00f6nelik arzunuza ba\u011fl\u0131d\u0131r. Hafif ve kuru \u015faraplar, \u00f6rne\u011fin <a href=\"https:\/\/katarzyna.bg\/tr\/sort\/sauvignon-blanc\/\">Sauvignon Blanc<\/a> ve <a href=\"https:\/\/katarzyna.bg\/tr\/sort\/pinot-gris\/\">Pinot Grigio<\/a>, \u00f6\u011fleden sonraki rahatlamalar, meyve ve keyifli sohbetler i\u00e7in ferahlat\u0131c\u0131d\u0131r. Me\u015fe f\u0131\u00e7\u0131larda olgunla\u015fan daha iddial\u0131 \u00e7e\u015fitler ise doyurucu yemekler ve arkada\u015flarla payla\u015f\u0131lan uzun ak\u015famlar i\u00e7in idealdir.<\/p><p>Beyaz \u015faraptan farkl\u0131 olarak, roze \u00fcretiminde maserasyon anahtar rol oynar \u2014 daha fazlas\u0131n\u0131 makalede \u00f6\u011frenin <strong><a href=\"https:\/\/katarzyna.bg\/tr\/kak-se-pravi-vino-roze\/\">roze \u015farap nas\u0131l yap\u0131l\u0131r<\/a><\/strong>.<\/p><h2 class=\"wp-block-heading\">S\u0131k\u00e7a Sorulan Sorular<\/h2><h3 class=\"wp-block-heading\">1. Beyaz \u015farap mutlaka olgunla\u015fmal\u0131 m\u0131?<\/h3><p>T\u00fcm beyaz \u015faraplar\u0131n olgunla\u015fmas\u0131 gerekmez. \u00c7o\u011fu gen\u00e7ken i\u00e7ilmek \u00fczere \u00fcretilmi\u015ftir, ancak baz\u0131 y\u00fcksek kaliteli \u00e7e\u015fitler zamanla \u00e7ok iyi geli\u015febilir.<\/p><h3 class=\"wp-block-heading\">2. K\u0131rm\u0131z\u0131 \u00fcz\u00fcmden yap\u0131lan beyaz \u015farap neden roze \u015faraptan daha a\u00e7\u0131k renkte?<\/h3><p>Beyaz \u015farap, \u00fcz\u00fcm kabuklar\u0131yla temas olmadan yap\u0131ld\u0131\u011f\u0131 i\u00e7in daha a\u00e7\u0131k renklidir; oysa roze, kabuklarla k\u0131sa s\u00fcreli temas sonucu rengini al\u0131r.<\/p><h3 class=\"wp-block-heading\">3. \"Kuru beyaz \u015farap\" ne demektir?<\/h3><p>Bir \u015faraba \"kuru\" dedi\u011fimizde, i\u00e7inde neredeyse hi\u00e7 art\u0131k \u015feker kalmad\u0131\u011f\u0131 anlam\u0131na gelir. \u015eeker tamamen alkole d\u00f6n\u00fc\u015fm\u00fc\u015ft\u00fcr.<\/p><h3 class=\"wp-block-heading\">4. Neden baz\u0131 beyaz \u015faraplar vanilya veya tereya\u011f\u0131 aromas\u0131 verir?<\/h3><p>Bu aromalar genellikle me\u015fe f\u0131\u00e7\u0131larda olgunla\u015fma s\u00fcrecinden sonra olu\u015fur. Bu s\u00fcre\u00e7, i\u00e7kinin tat profilini de\u011fi\u015ftirip daha \u00f6zel k\u0131lar.<\/p><h3 class=\"wp-block-heading\">5. \"Samotok\" nedir ve neden \u015firan\u0131n en kaliteli k\u0131sm\u0131 say\u0131l\u0131r?<\/h3><p>\"Samotok\", \u00fcz\u00fcmden pres uygulanmadan \u00e7\u0131kan suya verilen add\u0131r \u2013 en temizidir ve bu nedenle en kaliteli olarak g\u00f6r\u00fcl\u00fcr.<\/p><h3 class=\"wp-block-heading\">6. Beyaz \u015farap neden k\u00f6p\u00fckl\u00fc olmad\u0131\u011f\u0131 halde bazen hafif kabarc\u0131klar i\u00e7erir?<\/h3><p>Hafif kabarc\u0131klar genellikle fermantasyondan arta kalan ve tamamen serbest b\u0131rak\u0131lmam\u0131\u015f karbon dioksite ba\u011fl\u0131d\u0131r.<\/p><h3 class=\"wp-block-heading\">7. Beyaz \u015farap yap\u0131m\u0131nda \"maya\"n\u0131n rol\u00fc nedir?<\/h3><p>Mayalar, fermantasyon s\u0131ras\u0131nda \u015fekeri alkole \u00e7evirir ve ayn\u0131 zamanda \u015farab\u0131n aromas\u0131 ile yap\u0131s\u0131na katk\u0131da bulunur.<\/p><h3 class=\"wp-block-heading\">8. Beyaz \u015farab\u0131n kristal berrak renkli olmas\u0131 nas\u0131l sa\u011flan\u0131r?<\/h3><p>Bu, \u015farapta bulunan kat\u0131 par\u00e7ac\u0131klar\u0131 ve tortular\u0131 gideren durultma ve filtrasyon i\u015flemleriyle sa\u011flan\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u041e\u0442\u0432\u0430\u0440\u044f\u0439\u043a\u0438 \u043e\u0445\u043b\u0430\u0434\u0435\u043d\u0430 \u0438 \u0441\u0432\u0435\u0436\u0430 \u0431\u0443\u0442\u0438\u043b\u043a\u0430 \u0432\u0438\u043d\u043e \u0432\u0435\u0447\u0435\u0440, \u043c\u0430\u043b\u043a\u043e \u0445\u043e\u0440\u0430 \u0441\u0438 \u0437\u0430\u0434\u0430\u0432\u0430\u0442 \u0432\u044a\u043f\u0440\u043e\u0441\u0430 \u043a\u0430\u043a \u0441\u0435 \u043f\u0440\u0430\u0432\u0438 \u0431\u044f\u043b\u043e \u0432\u0438\u043d\u043e \u0432\u0441\u044a\u0449\u043d\u043e\u0441\u0442. \u0414\u0430, \u0432\u0441\u0438\u0447\u043a\u0438 \u0441\u043c\u0435 \u0432\u0438\u0436\u0434\u0430\u043b\u0438 \u043d\u0435\u043e\u0431\u044f\u0442\u043d\u0438\u0442\u0435 \u043b\u043e\u0437\u044f, \u0447\u0443\u0432\u0430\u043b\u0438 \u0441\u043c\u0435 \u0437\u0430 \u0437\u043d\u0430\u0447\u0435\u043d\u0438\u0435\u0442\u043e \u043d\u0430 \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u044f\u0442\u0430 \u0438 \u0434\u043e\u0440\u0438 \u043c\u043d\u043e\u0437\u0438\u043d\u0430 \u0440\u0430\u0437\u043f\u043e\u0437\u043d\u0430\u0432\u0430\u0442 \u0442\u044a\u043d\u043a\u043e\u0441\u0442\u0438\u0442\u0435 \u043d\u0430 \u0432\u0441\u0435\u043a\u0438 \u0441\u043e\u0440\u0442, \u043d\u043e \u0437\u0430\u0449\u043e \u0434\u0430 \u0441\u043f\u0438\u0440\u0430\u043c\u0435 \u0441\u0430\u043c\u043e \u0434\u043e \u0442\u0430\u043c? \u041d\u0435\u043a\u0430 \u0440\u0430\u0437\u0433\u043b\u0435\u0434\u0430\u043c\u0435 \u0438\u0441\u0442\u0438\u043d\u0441\u043a\u0438 \u0432\u0430\u0436\u043d\u0430\u0442\u0430 \u0447\u0430\u0441\u0442 \u043d\u0430 \u0432\u044a\u043f\u0440\u043e\u0441\u0430 \u043a\u0430\u043a \u0441\u0435 \u043f\u0440\u0430\u0432\u0438 [&hellip;]<\/p>","protected":false},"author":4,"featured_media":32089,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[],"class_list":["post-32086","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vino"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u041a\u0430\u043a \u0441\u0435 \u041f\u0440\u0430\u0432\u0438 \u0411\u044f\u043b\u043e \u0412\u0438\u043d\u043e: \u043e\u0442 \u0413\u0440\u043e\u0437\u0434\u0435\u0442\u043e \u0434\u043e \u0427\u0430\u0448\u0430\u0442\u0430<\/title>\n<meta name=\"description\" content=\"\u041d\u0430\u0443\u0447\u0435\u0442\u0435 \u043a\u0430\u043a \u0441\u0435 \u043f\u0440\u0430\u0432\u0438 \u0431\u044f\u043b\u043e \u0432\u0438\u043d\u043e \u2013 \u043e\u0442 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