{"id":1636,"date":"2020-01-05T13:45:30","date_gmt":"2020-01-05T10:45:30","guid":{"rendered":"http:\/\/vine-nn.ru\/vera-c-uje\/"},"modified":"2020-01-05T13:45:30","modified_gmt":"2020-01-05T10:45:30","slug":"vera-c-uje","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/vera-c-uje\/","title":{"rendered":"Vera c uj\u00eb"},"content":{"rendered":"

\n Un\u00eb duhet t\u00eb p\u00ebrziejn\u00eb ver\u00ebn me uj\u00eb ose shtoni akull? P\u00ebr t\u00eb p\u00ebrmir\u00ebsuar shijen dhe aromas e ushqimit zakonisht p\u00ebrdorin seasonings: er\u00ebza, t\u00eb bim\u00ebve, l\u00ebng limoni, etj. Uj\u00eb, ndryshe nga aroma, nuk ka shije, k\u00ebshtu q\u00eb un\u00eb nuk kan\u00eb p\u00ebr t\u00eb ndryshuar at\u00eb. Megjithat\u00eb, realiteti \u00ebsht\u00eb ndryshe. P\u00ebr t\u00eb shp\u00ebrndar\u00eb p\u00ebrb\u00ebr\u00ebsit, uj\u00eb ndryshimet e marr\u00ebdh\u00ebnieve t\u00eb tyre dhe n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb t\u00eb ndikojn\u00eb n\u00eb shijen. Dhe \u00e7far\u00eb do t\u00eb k\u00ebto ndryshime varen nga \u00e7do situat\u00eb.\n<\/p>\n

<\/p>\n

\nAlkooli rrit subjektive \u00ebmb\u00eblsin\u00eb e pije dhe ndikon shkalla e avullimit t\u00eb mbanin er\u00eb t\u00eb molekulave. Kjo \u00ebsht\u00eb ve\u00e7an\u00ebrisht e ndier n\u00eb shpirtrat: vodka, uiski, etj. Por n\u00ebse uiski \u00ebsht\u00eb holluar n\u00eb gjysm\u00eb me uj\u00eb, ajo do t\u00eb ndryshoj\u00eb jo vet\u00ebm forc\u00ebn e t\u00eb pir\u00eb. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb do t\u00eb shtoj\u00eb n\u00eb mas\u00eb t\u00eb madhe t\u00eb saj shije. Banakiere di: nj\u00eb dob\u00ebt koktej \u00ebsht\u00eb gjithmon\u00eb e m\u00eb e flavorful se sa t\u00eb fort\u00eb.\n<\/p>\n

Si dob\u00ebsim i ujit ndikon n\u00eb arom\u00eb dhe shije t\u00eb pir\u00eb?<\/h2>\n

\nMolekulat e alkoolit, kimikisht t\u00eb ngjashme me molekula aromatike “e lidhin” ata, t\u00eb mos i lejuar ata p\u00ebr t\u00eb l\u00ebn\u00eb tyre t\u00eb pir\u00eb. Kur uji \u00ebsht\u00eb shtuar p\u00ebr t\u00eb prodhuar m\u00eb shum\u00eb t\u00eb “pavarur” t\u00eb molekula aromatike q\u00eb, p\u00ebrplasjen me molekulat e ujit mund t\u00eb zhduket tyre lulesh, pa p\u00ebrzierje t\u00eb alkoolit.\n<\/p>\n

\nKjo pron\u00eb \u00ebsht\u00eb p\u00ebrdorur ndonj\u00ebher\u00eb gjat\u00eb decantation (transfuzion) e bukura e ver\u00ebrave. Para se ju derdh n\u00eb nj\u00eb brok\u00eb me ver\u00eb, shtoni nj\u00eb lug\u00eb e ujit. P\u00ebr t\u00eb nj\u00ebjt\u00ebn arsye, p\u00ebr t\u00eb shtuar disa pika t\u00eb thjesht\u00eb t\u00eb ujit n\u00eb ver\u00eb n\u00eb got\u00eb.\n<\/p>\n

\nN\u00eb nj\u00eb dit\u00eb t\u00eb nxeht\u00eb t\u00eb preket ver\u00eb \u00ebsht\u00eb m\u00eb e k\u00ebndshme. P\u00ebrve\u00e7 shijes disa nga ver\u00ebrat p\u00ebrmir\u00ebsuar nga shkrir\u00eb n\u00eb uj\u00eb. Prandaj, ata jan\u00eb derdhur n\u00eb nj\u00eb xhami, e cila tashm\u00eb \u00ebsht\u00eb akull. N\u00eb nj\u00eb mas\u00eb m\u00eb t\u00eb madhe kjo vlen t\u00eb thjesht\u00eb ver\u00ebrave me t\u00eb ul\u00ebt alkoolike dhe aciditetit.\n<\/p>\n

\nMegjithat\u00eb, kjo metod\u00eb e konsumimit t\u00eb ver\u00ebrave nj\u00eb shum\u00eb e armiqve. Ata besojn\u00eb se vera duhet t\u00eb jet\u00eb konsumuar pik\u00ebrisht m\u00ebnyra se ishte krijuar nga winemaker.\n<\/p>\n

Tradita e dob\u00ebsuar e ver\u00ebs me uj\u00eb<\/h2>\n

\nTradita p\u00ebr t\u00eb holluar ver\u00ebs me uj\u00eb p\u00ebr shekuj me radh\u00eb. Pasi ver\u00eb u krijua me ndihm\u00ebn e natyrshme maja dhe alkoolit n\u00eb to nuk ishte e mjaftueshme. K\u00ebshtu q\u00eb ata shpejt u kthye n\u00eb uthull. Ka mbetur vet\u00ebm ver\u00ebrat me p\u00ebrmbajtje t\u00eb lart\u00eb t\u00eb sheqerit t\u00eb rrushit apo t\u00eb fortifikuara me nj\u00eb shum\u00eb alkool. Por ata donin p\u00ebr t\u00eb holluar me uj\u00eb p\u00ebr shkak t\u00eb fort\u00eb \u00ebmb\u00eblsirat ose shum\u00eb shije intensive.\n<\/p>\n

\n\u00c7far\u00eb holluar me uj\u00eb, Grek\u00ebt e lasht\u00eb<\/strong>, ishte pak si nj\u00eb modern ver\u00eb. P\u00ebrkundrazi, ajo \u00ebsht\u00eb e p\u00ebrqendruar vermouth: ver\u00eb me herbs dhe er\u00ebza, nga e cila ajo avullohet nj\u00eb pjes\u00eb t\u00eb drejt\u00eb t\u00eb lag\u00ebshtis\u00eb. T\u00eb tilla nj\u00eb ver\u00eb mund t\u00eb mbahen gjat\u00eb, por t\u00eb pijsh\u00ebm \u00ebsht\u00eb i zoti ishte… \u00e7\u00ebshtje e diskutueshme. Prandaj, p\u00ebr t\u00eb pir\u00eb e pa tretur vera \u00ebsht\u00eb konsideruar n\u00eb Greqi, nj\u00eb shum\u00eb e alkolike pij\u00eb.\n<\/p>\n

\nGrek\u00ebt shpesh i shtuar p\u00ebr ver\u00ebn dhe ujin e detit. Ajo ishte e zier me er\u00ebza p\u00ebr t\u00eb reduktuar sasin\u00eb 3 her\u00eb dhe thahet. Ky uj\u00eb \u00ebsht\u00eb l\u00ebn\u00eb n\u00eb ruajtje dhe u p\u00ebrzier me ver\u00eb vet\u00ebm disa vite. Uji i detit b\u00ebr\u00eb ver\u00eb m\u00eb pak i \u00ebmb\u00ebl dhe i shton aciditetin. Disa ver\u00ebra jan\u00eb t\u00eb ruajtura p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb q\u00eb ajo thickens si mjalt\u00eb.\n<\/p>\n

\nSot ajo \u00ebsht\u00eb e njohur p\u00ebr t\u00eb shtuar n\u00eb ver\u00eb e pije t\u00eb gazuara me uj\u00eb (spritzer). Kjo ver\u00eb \u00ebsht\u00eb e leht\u00eb p\u00ebr t\u00eb b\u00ebr\u00eb, \u00ebsht\u00eb drit\u00eb, dhe \u00ebsht\u00eb e ngjashme me nj\u00eb shampanj\u00eb.\n<\/p>\n

\nN\u00eb shum\u00eb m\u00ebnyra, shtimin e ujit n\u00eb ver\u00eb \u00ebsht\u00eb nj\u00eb \u00e7\u00ebshtje e shijes. V\u00ebn\u00eb re n\u00eb vijim: edhe sasi t\u00eb vogla t\u00eb ujit rrit t\u00eb metat e t\u00eb k\u00ebqija t\u00eb ver\u00ebs. T\u00eb shk\u00eblqyer t\u00eb ver\u00ebs, n\u00eb t\u00eb kund\u00ebrt\u00ebn, do t\u00eb ruajn\u00eb cil\u00ebsit\u00eb e tyre m\u00eb t\u00eb mir\u00eb dhe me nj\u00eb t\u00eb konsiderueshme t\u00eb hollimit.\n<\/p>\n

Dhe sigurisht, nuk \u00ebsht\u00eb e nevojshme p\u00ebr t\u00eb kryer eksperimente, kur ne jemi duke folur p\u00ebr ver\u00ebra t\u00eb shtrenjta.\n <\/p>\n","protected":false},"excerpt":{"rendered":"

Un\u00eb duhet t\u00eb p\u00ebrziejn\u00eb ver\u00ebn me uj\u00eb ose shtoni akull? P\u00ebr t\u00eb p\u00ebrmir\u00ebsuar shijen dhe aromas e ushqimit zakonisht p\u00ebrdorin seasonings: er\u00ebza, t\u00eb…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-1636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/comments?post=1636"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1636\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media?parent=1636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}