{"id":2280,"date":"2015-03-15T15:07:18","date_gmt":"2015-03-15T13:07:18","guid":{"rendered":"http:\/\/bilimvegelecek.com.tr\/?p=2280"},"modified":"2015-03-15T15:07:18","modified_gmt":"2015-03-15T13:07:18","slug":"gemi-enkazindan-cikan-170-yillik-bira-tarifi","status":"publish","type":"post","link":"https:\/\/bilimvegelecek.com.tr\/index.php\/2015\/03\/15\/gemi-enkazindan-cikan-170-yillik-bira-tarifi","title":{"rendered":"Gemi enkaz\u0131ndan \u00e7\u0131kan 170 y\u0131ll\u0131k bira tarifi"},"content":{"rendered":"<p><strong>G\u00f6rsel:<\/strong> Ara\u015ft\u0131rmac\u0131lar Arvi Wilpola and John Londesborough, steril bir y\u00f6ntemle bulunan bira \u015fi\u015felerinden birini a\u00e7maya \u00e7al\u0131\u015f\u0131rken. \u00a9VTT<\/p>\n<p>Biliminsanlar\u0131 Balt\u0131k Denizi\u2019nde bulunan bir gemi bat\u0131\u011f\u0131ndan \u00e7\u0131kan 4 \u015fi\u015fe biran\u0131n i\u00e7eri\u011fini inceledi. Bat\u0131k 1840 y\u0131l\u0131na aitti ve Bel\u00e7ikal\u0131lar taraf\u0131ndan \u00fcretilip bu gemi arac\u0131l\u0131\u011f\u0131yla Rusya ve \u0130skandinavya\u2019ya g\u00f6nderiliyordu.<br \/>\nFinlandiya Espoo\u2019da Teknik Ara\u015ft\u0131rmalar Merkezi\u2019nde (VTT) uzman biliminsan\u0131 olarak \u00e7al\u0131\u015fan Brian Gibson\u2019a g\u00f6re, dalg\u0131\u00e7lar taraf\u0131ndan 2010 y\u0131l\u0131nda ke\u015ffedilen bat\u0131kta bulunan biran\u0131n i\u00e7inde yakla\u015f\u0131k 170 y\u0131ld\u0131r canl\u0131 kalabilen bakteriler bulunmaktayd\u0131. Bu \u201cya\u015fayan bakteriler\u201d ara\u015ft\u0131rmac\u0131lara biran\u0131n mayalanmas\u0131yla ilgili yeni bilgiler sa\u011flad\u0131. Bug\u00fcnden farkl\u0131 olarak, hangi \u015ferbet\u00e7iotu t\u00fcr\u00fcn\u00fcn kullan\u0131ld\u0131\u011f\u0131 hakk\u0131nda fikir edinilebildi. Bu t\u00fcr, bug\u00fcnk\u00fcne nazaran daha sertti. Ancak alkol oran\u0131na bak\u0131ld\u0131\u011f\u0131nda, antik bira y\u00fczde 4,5 alkol oran\u0131yla biraz yumu\u015fak kal\u0131yordu.<br \/>\nM\u00fcnih \u00dcniversitesi\u2019nden Gibson ve arkada\u015flar\u0131, yapt\u0131klar\u0131 kimyasal ve mikrobiyolojik analizi i\u00e7eren \u00e7al\u0131\u015fmalar\u0131n\u0131 Tar\u0131m ve G\u0131da Kimyas\u0131 Dergisi\u2019nde yay\u0131mlad\u0131lar.<br \/>\nHer ne kadar bug\u00fcne kadar s\u00f6m\u00fcrge d\u00f6nemi, orta\u00e7a\u011f, hatta M\u0131s\u0131r b\u00f6lgesine ait biralar\u0131n tarifleri \u00e7\u0131kar\u0131lmaya \u00e7al\u0131\u015f\u0131lm\u0131\u015f olsa da, Gibson\u2019a g\u00f6re bulduklar\u0131 hi\u00e7 bozulmadan kalabilmi\u015f en eski bira \u015fi\u015fesidir. Zamanla deniz suyu t\u0131padan s\u0131z\u0131p \u015fi\u015fenin i\u00e7ine girerek y\u00fczde 30 oran\u0131nda deniz suyu i\u00e7eri\u011fi yaratm\u0131\u015ft\u0131r. Sonu\u00e7 olarak bu, Finlandiya\u2019daki b\u00fcy\u00fck bira tad\u0131mc\u0131lar\u0131 i\u00e7in biraz fiyasko olmu\u015ftur. Bira biraz a\u015f\u0131nm\u0131\u015ft\u0131r ve \u00fczerinde yazan son kullanma tarihine bak\u0131l\u0131rsa epeyce de eskidir. Analiz i\u00e7in, lezzeti ay\u0131rmak epeyce zordur. Bakteriyal  bula\u015f\u0131kl\u0131ktan dolay\u0131 tat, orijinalinden epeyce uzakt\u0131r.<br \/>\nBu durumda biliminsanlar\u0131, kalan k\u0131sm\u0131n alkol ve kimyasal i\u00e7erik analizini yapt\u0131lar. Biraya meyvemsi ya da \u00e7i\u00e7eksi tad\u0131n\u0131 veren organik bile\u015fenlere bak\u0131ld\u0131. Burada \u00e7ok fazla i\u00e7erik olmas\u0131 bekleniyordu. Meyve y\u00fck\u00fc g\u00fcn\u00fcm\u00fcz biralar\u0131na epeyce benzemekteydi. Y\u00fcksek orandaki 2 fenil etanol, g\u00fcl ve \u00e7i\u00e7eksi bir aroma sa\u011fl\u0131yordu.<br \/>\nModern el yap\u0131m\u0131 biralarla kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, vah\u015fi \u015ferbet\u00e7iotu ile mayalanan amber veya tatl\u0131ms\u0131 bu\u011fday biras\u0131yla benzer mayho\u015f ve \u00e7i\u00e7eksi aromas\u0131 vard\u0131.<br \/>\nGe\u00e7mi\u015fe bakma ve eskilere ait mutfak al\u0131\u015fkanl\u0131klar\u0131n\u0131 bularak, yeniden canland\u0131rma bug\u00fcn epeyce pop\u00fcler hale geldi. Biliminsanlar\u0131n\u0131n tek yapmas\u0131 gereken \u00fcreticilere mevcut bile\u015fenleri vermeleri. Bundan sonra yap\u0131lacak alkollendirme, filtre etme ya da karbonatland\u0131rma \u00fcreticiye kal\u0131yor ve onlar da kolayl\u0131kla \u201cge\u00e7mi\u015fi\u201d sofram\u0131za getirebiliyor.<br \/>\n1998\u2019den beri antik biralar\u0131, biliminsanlar\u0131n\u0131n verdi\u011fi bilgiler do\u011frultusunda mayalayan bir grubun ba\u015f\u0131 olan Sam Calgione, 2700 y\u0131ll\u0131k bir Anadolu mezar\u0131nda bulunan ve i\u00e7eri\u011fi, arpa, safran ve beyaz misket \u00fcz\u00fcm\u00fc olan biran\u0131n benzerini \u00fcretmi\u015f ve bu biraya \u201cMidas dokunu\u015fu\u201d ad\u0131n\u0131 vermi\u015ftir. Son bulunan \u015fi\u015fseden elde edilen bilgiyle \u00fcretilen yeni biraya da \u201c1843\u201d ad\u0131 verildi.<\/p>\n<p><strong>\u00c7eviren: Dr. Ebru Oktay<\/strong><\/p>\n<p><strong>Kaynak:<\/strong> http:\/\/news.discovery.com\/history\/archaeology\/new-recipe-for-19th-century-shipwrecked-beer-150306.htm<\/p>\n","protected":false},"excerpt":{"rendered":"<p>G\u00f6rsel: Ara\u015ft\u0131rmac\u0131lar Arvi Wilpola and John Londesborough, steril bir y\u00f6ntemle bulunan bira \u015fi\u015felerinden birini a\u00e7maya \u00e7al\u0131\u015f\u0131rken. \u00a9VTT Biliminsanlar\u0131 Balt\u0131k Denizi\u2019nde bulunan bir gemi bat\u0131\u011f\u0131ndan \u00e7\u0131kan 4 \u015fi\u015fe biran\u0131n i\u00e7eri\u011fini inceledi. Bat\u0131k 1840 y\u0131l\u0131na aitti ve Bel\u00e7ikal\u0131lar taraf\u0131ndan \u00fcretilip bu gemi arac\u0131l\u0131\u011f\u0131yla Rusya ve \u0130skandinavya\u2019ya g\u00f6nderiliyordu. Finlandiya Espoo\u2019da Teknik Ara\u015ft\u0131rmalar Merkezi\u2019nde (VTT) uzman biliminsan\u0131 olarak \u00e7al\u0131\u015fan [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2281,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20,19,21],"tags":[],"class_list":["post-2280","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arkeoloji","category-bilim-gundemi","category-biyoloji"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/2280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/comments?post=2280"}],"version-history":[{"count":0,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/posts\/2280\/revisions"}],"wp:attachment":[{"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/media?parent=2280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/categories?post=2280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bilimvegelecek.com.tr\/index.php\/wp-json\/wp\/v2\/tags?post=2280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}