{"id":1645,"date":"2020-01-05T13:50:18","date_gmt":"2020-01-05T10:50:18","guid":{"rendered":"http:\/\/vine-nn.ru\/si-te-shijoni-vere\/"},"modified":"2020-01-05T13:50:18","modified_gmt":"2020-01-05T10:50:18","slug":"si-te-shijoni-vere","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/si-te-shijoni-vere\/","title":{"rendered":"Si t\u00eb shijoni ver\u00eb"},"content":{"rendered":"<ul style=\"letter-spacing:1px;\">\n<li>Master-klas\u00eb sommelier prov\u00eb<\/li>\n<\/ul>\n<p>\n Vet\u00ebm t\u00eb pin\u00eb (uj\u00eb) \u00ebsht\u00eb nj\u00eb domosdoshm\u00ebri fiziologjike, duke pir\u00eb ver\u00eb \u00ebsht\u00eb e bukur, dhe kjo mund t\u00eb jet\u00eb m\u00eb shum\u00eb ose m\u00eb pak t\u00eb forta n\u00eb var\u00ebsi t\u00eb ver\u00ebs, kushtet e marrjes s\u00eb mostrave, ndjeshm\u00ebrin\u00eb e shijues.\n<\/p>\n<p>\nKa disa lloje t\u00eb ver\u00ebs, secila prej t\u00eb cilave ka t\u00eb realizimit t\u00eb q\u00ebllimeve t\u00eb saj:<br \/>\nprov\u00eb teknike, analizuese, krahasuese, trek\u00ebnd\u00ebsh, etj. q\u00eb jan\u00eb marr\u00eb nga profesionist\u00ebt.\n<\/p>\n<p>\nNj\u00eb nga format e marrjes s\u00eb mostrave, ngat\u00ebrruar me nj\u00ebri shum\u00eb neophytes, \u00ebsht\u00eb i ekzekutuesh\u00ebm n\u00eb shum\u00eb restorante ritual ver\u00eb t\u00eb kontrolloni p\u00ebr parregullsi n\u00eb rrjedh\u00ebn e cila kamerieri derdh pak n\u00eb nj\u00eb got\u00eb t\u00eb zgjedhur tuaj t\u00eb ver\u00ebs p\u00ebr t\u00eb shijuar. Kjo ju lejon p\u00ebr t\u00eb siguruar q\u00eb, s\u00eb pari, ajo ka temperatur\u00ebn e duhur, dhe, s\u00eb dyti, ajo ka difekte t\u00eb dukshme, m\u00eb e lidhur shpesh me tap\u00eb. P\u00ebr t\u00eb dh\u00ebn\u00eb deri n\u00eb ver\u00ebn vet\u00ebm p\u00ebr shkak se ju nuk e p\u00eblqen at\u00eb, ju nuk jeni t\u00eb drejt\u00eb p\u00ebr t\u00eb.\n<\/p>\n<p>\nP\u00ebr connoisseurs ver\u00eb q\u00ebllimi i shijes \u00ebsht\u00eb p\u00ebr t\u00eb marr\u00eb thelbin e ver\u00ebs, dhe k\u00ebshtu t\u00eb jet\u00eb n\u00eb gjendje p\u00ebr at\u00eb, at\u00ebher\u00eb p\u00ebr t\u00eb biseduar dhe p\u00ebr t\u00eb zhvilluar zgjuarsi t\u00eb nuhatjes dhe t\u00eb shijes ndjenjat.\n<\/p>\n<p>\nNj\u00eb prov\u00eb e ver\u00ebs nuk duhet t\u00eb kalojn\u00eb zoti e di se ku dhe disa si. N\u00eb sall\u00eb duhet t\u00eb jen\u00eb t\u00eb k\u00ebndshme, t\u00eb mir\u00eb-lit (drita duhet t\u00eb jen\u00eb ose natyrore ose nuk \u00e7rregullimin e ngjyrave, t\u00eb t\u00eb ashtuquajturave &#8220;dit\u00eb&#8221;) n\u00ebse \u00ebsht\u00eb e mundur drita n\u00eb ngjyr\u00eb. Ajo nuk duhet t\u00eb jet\u00eb pa lidhje odors, t\u00eb tilla si parfum, era e tymit (duhan ose fireplace), aroma e ushqimit ose lule er\u00ebmir\u00eb, etj. Temperatura duhet t\u00eb jet\u00eb e mesme (mosha 18 deri n\u00eb 20 \u00b0C).\n<\/p>\n<p>\nE r\u00ebnd\u00ebsishme p\u00ebr t\u00eb zgjedhur t\u00eb drejt\u00ebn xhami. Ajo duhet t\u00eb jet\u00eb i pangjyr\u00eb dhe i holl\u00eb p\u00ebr t\u00eb vishen k\u00ebt\u00eb ver\u00eb ishte n\u00eb m\u00ebnyr\u00eb t\u00eb qart\u00eb t\u00eb dukshme. Forma e saj duhet t\u00eb jet\u00eb n\u00eb form\u00ebn e nj\u00eb Tulip, q\u00eb nuk \u00ebsht\u00eb e hapur, si\u00e7 ndodh zakonisht, por m\u00eb tep\u00ebr, pak e mbyllur. Trupin e qelqi \u00ebsht\u00eb i ndar\u00eb nga baz\u00ebn e tij k\u00ebmb\u00ebn. Kjo form\u00eb ju lejon p\u00ebr t\u00eb shmangur ngrohjen e ver\u00ebs me dor\u00ebn tuaj (xhami duke e mbajtur nga rrjedhin) dhe mund\u00ebson l\u00ebvizje rrotulluese e xhami q\u00eb jan\u00eb t\u00eb nevojshme n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb p\u00ebrshpejtoj\u00eb ngopjes s\u00eb ver\u00ebs me oksigjen (dhe oksidimi) n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb tregoj\u00eb tuf\u00eb lulesh.<\/p>\n<p>\nForma e qelqit n\u00eb m\u00ebnyr\u00eb ndikon n\u00eb nuhatjes (nuhatje) dhe gustatory perceptimin e ver\u00ebs q\u00eb francez Shoqata p\u00ebr standardizim (AFNOR) dhe nd\u00ebrkomb\u00ebtare organet e standardizimit (ISO) ka miratuar, pas studimeve standardet p\u00ebr xhami dhe shijues i garanton konsumatorit i performanc\u00ebn maksimale. Ky lloj xhami \u00ebsht\u00eb quajtur &#8220;xhami INAO&#8221; dhe t\u00eb aplikojn\u00eb at\u00eb jo vet\u00ebm t\u00eb profesionist\u00ebve. Ajo mund t\u00eb blihen n\u00eb disa dyqane specialiteti. P\u00ebr disa koh\u00eb francez, gjerman dhe Austriak glassmakers t\u00eb ofroj\u00eb nj\u00eb zgjedhje t\u00eb konsumit t\u00eb gjer\u00eb zgjedhja e gota.\n<\/p>\n<p>\nProv\u00eb e p\u00ebrdorimit t\u00eb parit, t\u00eb nuhaturit, t\u00eb shijuarit dhe e prekin. Sigurisht. ne nuk jemi duke folur p\u00ebr ndjenj\u00ebn e prekni gishtat dhe goj\u00ebn, t\u00eb cilat jan\u00eb edhe t\u00eb ndjeshme ndaj mekanike ndikimeve t\u00eb tilla si temperatur\u00eb, cil\u00ebsi, t\u00eb shkrihet gazit, etj.\n<\/p>\n<h3>Pamje<\/h3>\n<p>\nKontaktin e par\u00eb me ver\u00eb t\u00eb konsumit grupe, duke pamjen e saj. Nj\u00eb v\u00ebshtrim n\u00eb rrobat e ver\u00ebs (ne po flasim p\u00ebr t\u00ebr\u00ebsin\u00eb e p\u00ebrshtypjet vizuale), t\u00eb cilat n\u00eb mas\u00eb t\u00eb madhe varet nga varieteteve t\u00eb p\u00ebrdoren, jep nj\u00eb shum\u00eb t\u00eb informacionit. Paraqitjen e ver\u00ebs i jep t\u00eb rritet n\u00eb shqyrtim fillestar. \u00c7far\u00ebdo ngjyra e saj, vera duhet t\u00eb jet\u00eb e qart\u00eb, ngjyra e saj \u00ebsht\u00eb e nj\u00ebtrajtshme. Turbidity \u00ebsht\u00eb nj\u00eb simptom\u00eb e s\u00ebmundjes, k\u00ebt\u00eb ver\u00eb duhet t\u00eb jet\u00eb i braktisur. Lejohet prania e vog\u00ebl e pazgjidhshme kristale t\u00eb tartaric acid, t\u00eb ashtuquajturat &#8220;varreza&#8221; \u2013 sedimenteve q\u00eb ndodh n\u00eb disa ver\u00ebrave nga hypothermia, edhe pse. kjo nuk do t\u00eb ndikoj\u00eb n\u00eb cil\u00ebsin\u00eb e tyre. N\u00eb m\u00ebnyr\u00eb p\u00ebr t\u00eb provuar qart\u00ebsin\u00eb e ver\u00ebs, e v\u00ebn\u00eb n\u00eb xhami n\u00eb nj\u00eb vij\u00eb n\u00eb mes syrit dhe burim drite, dhe transparenc\u00ebn e vera e kuqe testuar n\u00eb nj\u00eb sfond t\u00eb bardh\u00eb (nj\u00eb mbules\u00eb tavoline ose flet\u00eb letre), e cila duhet pak anim xhami.\n<\/p>\n<p>\nDisk (sip\u00ebrfaqja e ver\u00ebs n\u00eb got\u00eb) merr form\u00ebn e nj\u00eb ellipse dhe monitorimi i jep informacion n\u00eb lidhje me mosh\u00ebn dhe kushtet e magazinimit t\u00eb ver\u00ebs. Pas k\u00ebsaj, vler\u00ebsojm\u00eb nuancat e saj me ngjyra. Ver\u00ebra t\u00eb rinj duhet t\u00eb jen\u00eb transparente, por kjo nuk \u00ebsht\u00eb gjithmon\u00eb nj\u00eb parakusht p\u00ebr cil\u00ebsin\u00eb e ver\u00ebrave t\u00eb vjetra.\n<\/p>\n<p class=\"cite\"><i><br \/>\nShembuj nga fjalori i p\u00ebrdorur n\u00eb p\u00ebrshkrimin vizuale analiza e ver\u00ebs.<br \/>\nDetajet: vjollc\u00eb, granat, ruby, vjollc\u00eb, qershi, peony.<br \/>\nIntensiteti: drita, t\u00eb q\u00ebndrueshme, t\u00eb pasur, t\u00eb thella, intensive.<br \/>\nE shoh me inat: mat, t\u00eb shurdh\u00ebr, t\u00eb trishtuar, t\u00eb ndritsh\u00ebm, stoli.<br \/>\nQart\u00ebsis\u00eb dhe transparenc\u00ebs: i err\u00ebt, i vrenjtur, i mjegullt, e qart\u00eb, e p\u00ebrsosur.<br \/>\n<\/i><\/p>\n<p>\n Nga vizuale vler\u00ebsimin e ver\u00ebs duhet t\u00eb i kushtoj v\u00ebmendje p\u00ebr reflektimet e tij ose, si\u00e7 thon\u00eb ata, vet\u00ebtin. Vera, e cila ka reflektime, t\u00eb bukur dhe t\u00eb gjall\u00eb, t\u00eb shurdh\u00ebr, t\u00eb ver\u00ebs ka gjasa t\u00eb trishtuar&#8230; e Analiz\u00ebs s\u00eb paraqitjen e ver\u00ebs \u00ebsht\u00eb plot\u00ebsuar me vler\u00ebsimin e ngjyra e ngopjes. Ajo nuk duhet t\u00eb ngat\u00ebrrohet me t nuancat dhe tonet.\n<\/p>\n<p>\n Vizuale analiza n\u00eb xhami muret gjithashtu mund t\u00eb jet\u00eb n\u00eb &#8220;k\u00ebmb\u00eb&#8221; apo &#8220;lot\u00ebt&#8221; \u2013 vija e ver\u00ebs formuar n\u00eb muret e xhami kur efekti i ver\u00ebs n\u00eb at\u00eb kthes\u00eb n\u00eb m\u00ebnyr\u00eb m\u00eb t\u00eb mir\u00eb t\u00eb nuhatjes ajo. K\u00ebmb\u00ebt tregojn\u00eb mbushje nivelin e ver\u00ebs alkooli: e cognac \u00ebsht\u00eb gjithmon\u00eb e k\u00ebmb\u00ebve dhe lokale t\u00eb ver\u00ebrave \u2013 t\u00eb rrall\u00eb.\n<\/p>\n<h3>\nHunda<\/h3>\n<p>\nNuhatjes (nuhatjes) \u00ebsht\u00eb vler\u00ebsimi i faz\u00ebs s\u00eb dyt\u00eb prov\u00eb e ver\u00ebs. Disa er\u00eb menj\u00ebher\u00eb e kan\u00eb hedhur posht\u00eb si t\u00eb paq\u00ebndrueshme acid (souring, uthull) er\u00eb l\u00ebvorja e tape lisi (shije tub), por n\u00eb shumic\u00ebn e rasteve, buqet\u00eb komplekse scents q\u00eb kullon nj\u00eb got\u00eb \u2013 prodhon m\u00eb shum\u00eb dhe eksperienca t\u00eb reja.\n<\/p>\n<p>\n Aromatike komponent\u00ebve t\u00eb shfaqet n\u00eb var\u00ebsi t\u00eb tyre paq\u00ebndrueshm\u00ebri. Kjo \u00ebsht\u00eb lloj i avullimit t\u00eb ver\u00ebs, k\u00ebshtu q\u00eb temperatura \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme. N\u00eb qoft\u00eb se vera \u00ebsht\u00eb shum\u00eb e ftoht\u00eb, shijet nuk jan\u00eb n\u00eb qoft\u00eb se shum\u00eb t\u00eb ngroht\u00eb, avullimit shkon shum\u00eb shpejt, duke kombinuar oksidimi, shkat\u00ebrrimin e paq\u00ebndrueshme shije dhe identifikimin e panatyrshme t\u00eb r\u00ebnda aromatike elemente.\n <\/p>\n<p>\n K\u00ebshtu, si\u00e7 thon\u00eb ata, &#8220;hund\u00ebn&#8221; e ver\u00ebs, \u00ebsht\u00eb nj\u00eb lum\u00eb i pafund ndryshuar shijet; ata shfaqen nj\u00eb nga nj\u00eb, n\u00eb p\u00ebrputhje me temperatur\u00ebn dhe oksidimi shkalla e ver\u00ebs ajri.\n<\/p>\n<p class=\"cite\"><i><br \/>\nShembuj nga fjalori i p\u00ebrdorur n\u00eb p\u00ebrshkrimin e nuhatjes analiza e ver\u00ebs<br \/>\nLule: vjollc\u00eb, g\u00eblqeres, Jasemini, elderflower, acacia, iris. peony.<br \/>\nFruta (fruta): mjed\u00ebr, e zez\u00eb currant, e \u00ebmb\u00ebl qershi, qershi, t\u00eb kuqe currant.<br \/>\nkajsis\u00eb, Moll\u00eb, banane, prunes.<br \/>\nCentrali: herbaceous, shpell\u00ebs fier, ngastra toke. moss, undergrowth, t\u00eb lagur tok\u00ebn dhe shkum\u00ebs. t\u00eb ndryshme t\u00eb k\u00ebrpudhave. Aromat m\u00eb t\u00eb mira: t\u00eb gjitha llojet, nga piper p\u00ebr xhenxhefil, nuk num\u00ebrimit karafil dhe arr\u00ebmyshk.<br \/>\nBalsamic: rr\u00ebshir\u00eb, pisha, terpentin\u00eb.<br \/>\nKafsh\u00ebt: mishi, ndenjur me mish gjahu, kafsh\u00ebve t\u00eb egra, misk, lesh.<br \/>\nEnviromatics: djegur, pjekur, skuqur buk\u00eb, duhan, t\u00eb thata kasht\u00eb dhe hije t\u00eb ndryshme t\u00eb torrefaction (kafe, etj.)<br \/>\n<\/i><\/p>\n<p>\nPrandaj, rotacioni t\u00eb qelqit kur prov\u00eb \u00ebsht\u00eb aq e r\u00ebnd\u00ebsishme. P\u00ebr her\u00eb t\u00eb par\u00eb p\u00ebr t\u00eb marr\u00eb frym\u00eb n\u00eb er\u00eb t\u00eb pal\u00ebvizshme xhami, at\u00ebher\u00eb ajo rrotullohet, aj\u00ebr prodhon efektin e saj, dhe p\u00ebr t\u00eb manifestuar shije t\u00eb ndryshme.\n<\/p>\n<p>\n Cil\u00ebsia e ver\u00ebs \u00ebsht\u00eb e lidhur direkt me intensitetin dhe kompleksitetin e saj tuf\u00eb lulesh. T\u00eb vogla ver\u00ebrave zakonisht pak ose aspak buqet\u00eb, ata jan\u00eb t\u00eb thjeshta dhe t\u00eb p\u00ebrs\u00ebritura dhe t\u00eb leht\u00eb p\u00ebr t\u00eb p\u00ebrshkruar n\u00eb nj\u00eb fjal\u00eb. Madhe e ver\u00ebrave, n\u00eb t\u00eb kund\u00ebrt, duhet t\u00eb gjer\u00eb, t\u00eb thell\u00eb dhe komplekse tuf\u00eb lulesh.\n<\/p>\n<p> Nj\u00eb fjalor i p\u00ebrshkruar buqet\u00eb \u00ebsht\u00eb praktikisht e pakufizuar, sepse ky p\u00ebrshkrim mund t\u00eb jet\u00eb vet\u00ebm n\u00eb baz\u00eb analogjit\u00eb. N\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrs\u00ebritur propozuar t\u00eb ndryshme t\u00eb sistemit t\u00eb klasifikimit t\u00eb er\u00eb, por p\u00ebr thjesht\u00ebsi, \u00ebsht\u00eb e nevojshme p\u00ebr t\u00eb kujtuar t\u00eb tilla i gjeneralizoni karakteri i buqet\u00eb me analogji, si lule, me shije frute (fruta), perimet (bimor), er\u00ebza, balsamic, kafsh\u00ebve, woody (pyes\u00ebsh), empiremarine (q\u00eb kan\u00eb t\u00eb b\u00ebjn\u00eb me zjarr) dhe kimike.\n<\/p>\n<h3>\nGoja<br \/>\n<\/h3>\n<p>\nPas ver\u00ebs ka kaluar me sukses dy vler\u00ebsimeve \u2013 e pamja dhe nuhatjes (nuhatje), duhet kaluar n\u00eb goj\u00ebn tuaj.\n<\/p>\n<p>\nNj\u00eb sasi e vog\u00ebl e ver\u00ebs t\u00eb marr\u00eb n\u00eb goj\u00eb, por nuk beson. Thithur nj\u00eb pjes\u00eb t\u00eb vog\u00ebl frym\u00eb e ajrit t\u00eb ver\u00ebs p\u00ebrhapur n\u00eb t\u00eb gjith\u00eb me goj\u00eb zgav\u00ebr. Ose thjesht &#8220;p\u00ebrtypur&#8221;. N\u00eb goj\u00ebn vera \u00ebsht\u00eb e nxeht\u00eb, dhe kullon nj\u00eb t\u00eb ri t\u00eb komponimeve aromatike q\u00eb jan\u00eb t\u00eb bllokuar nga hund\u00ebs pasazhe. \u00cbsht\u00eb e njohur se e shijimit t\u00eb gjuh\u00ebs mund t\u00eb dallojn\u00eb vet\u00ebm kat\u00ebr shijet baz\u00eb \u2013 t\u00eb hidhur, i lag\u00ebsht, e \u00ebmb\u00ebl dhe t\u00eb kripur. Kjo \u00ebsht\u00eb arsyeja pse nj\u00eb person q\u00eb vuan nga sekrecione t\u00eb hund\u00ebs, nuk mund t\u00eb shijoni ver\u00ebn (ose gjell\u00eb).\n<\/p>\n<p class=\"cite\"><i><br \/>\nN\u00ebse shum\u00eb acid, vera \u00ebsht\u00eb agresive, n\u00eb qoft\u00eb se nuk \u00ebsht\u00eb e shesht\u00eb.<br \/>\nN\u00ebse shum\u00eb \u00ebmb\u00eblsi \u2013 vera \u00ebsht\u00eb e r\u00ebnd\u00eb, e trash\u00eb, n\u00ebse nuk \u00ebsht\u00eb mbahem n\u00eb t\u00eb, expressionless.<br \/>\n<\/i><\/p>\n<p>\nP\u00ebrve\u00e7 sa m\u00eb sip\u00ebr kat\u00ebr shijet baz\u00eb, goj\u00ebs \u00ebsht\u00eb n\u00eb gjendje t\u00eb analizojn\u00eb ver\u00ebs temperatura, trash\u00ebsia (viskozitetit), prania ose mungesa e dioksidit t\u00eb karbonit dhe astringent ndjesi (p\u00ebrshtypjet shqisore t\u00eb lidhura me munges\u00ebn e wettability e gjuh\u00ebs me p\u00ebshtym\u00eb dhe tkurrje t\u00eb mukoz\u00ebs s\u00eb goj\u00ebs n\u00ebn ndikimin e tannins \u2013 se &#8220;knits&#8221; goja). <\/p>\n<p>\n N\u00eb goj\u00eb \u00ebsht\u00eb e qart\u00eb ekuilib\u00ebr, harmoni, ose anasjelltas, nj\u00eb e keqe <i>e projektimit faj<\/i> (q\u00eb do t\u00eb thot\u00eb se ajo nuk duhet t\u00eb jet\u00eb bler\u00eb).<\/p>\n<p class=\"cite\"><i><br \/>\nShembuj nga fjalori i p\u00ebrdorur n\u00eb p\u00ebrshkrimin e &#8220;goj\u00ebs&#8221; (shije analiza) e ver\u00ebs.<br \/>\nVler\u00ebsim kritik: nj\u00eb shapeless, flaccid, t\u00eb shesht\u00eb, i holl\u00eb, i holluar me uj\u00eb, t\u00eb kufizuar, transparente,<br \/>\ne dob\u00ebt, e r\u00ebnd\u00eb, masive, t\u00eb ashp\u00ebr, t\u00eb trash\u00eb, t\u00eb pabalancuara.<br \/>\nLaudable vler\u00ebsim: nj\u00eb strukturuar, i trash\u00eb, korniz\u00eb (sturdily nd\u00ebrtuar), t\u00eb balancuar, pozitive, t\u00eb plot\u00eb, elegant, delikat, kokrra (stampuar), t\u00eb pasur.<br \/>\n<\/i><\/p>\n<p>\nE bardha dhe roz\u00eb ver\u00ebra t\u00eb karakterizohet me bilanc t\u00eb mir\u00eb t\u00eb acidit dhe \u00ebmb\u00eblsi. P\u00ebr ver\u00ebrat e kuqe \u00ebsht\u00eb e bazuar n\u00eb bilancin e acidit, \u00ebmb\u00eblsi dhe tannins (&#8220;t\u00eb detyrueshme&#8221; komponimet).\n<\/p>\n<p>\nVer\u00eb t\u00eb mir\u00eb \u00ebsht\u00eb n\u00eb pik\u00ebn e ekuilibrit t\u00eb m\u00ebsip\u00ebrme tre komponent\u00ebt. Do t\u00eb thot\u00eb q\u00eb e shoq\u00ebron at\u00eb dhe aromatike pasurin\u00eb; e madhe e ver\u00ebs \u00ebsht\u00eb e ndryshme nga vet\u00ebm nj\u00eb t\u00eb mir\u00eb t\u00eb rrept\u00eb dhe t\u00eb fuqish\u00ebm struktura (edhe pse zbutur) dhe aromatike q\u00ebllimin dhe kompleksitetin.\n<\/p>\n<h3>\nFinish<br \/>\n<\/h3>\n<p>\nPas shije analiza e ver\u00ebs g\u00eblltitje. N\u00eb k\u00ebt\u00eb pik\u00eb ver\u00eb pijanec e kthen v\u00ebmendjen e tij p\u00ebr t\u00eb p\u00ebrcaktuar se sa koh\u00eb aromatike ndjesi \u2013 &#8220;fund&#8221;. Gjat\u00ebsia \u00ebsht\u00eb zakonisht e shprehur n\u00eb <strong>&#8220;caudelac&#8221;<\/strong> \u2013 nj\u00eb term q\u00eb, p\u00ebrkund\u00ebr saj rezonanc\u00eb, do t\u00eb thot\u00eb thjesht&#8230; nj\u00eb t\u00eb dyt\u00eb. M\u00eb am\u00ebz, sa m\u00eb shum\u00eb q\u00eb t\u00eb vler\u00ebsoj t\u00eb ver\u00ebs. Vet\u00ebm e tij \u00ebsht\u00eb me gjat\u00ebsi nj\u00eb paramet\u00ebr me t\u00eb cilin p\u00ebr t\u00eb ngritur shkall\u00eb hierarkike t\u00eb ver\u00ebrave nga e vogla dhe t\u00eb m\u00ebdha.<\/p>\n<p>\n Matja n\u00eb sekonda, me koh\u00ebzgjatjen e am\u00ebz \u00ebsht\u00eb edhe e thjesht\u00eb dhe e komplikuar gj\u00eb, si e vetmja mas\u00eb gjat\u00ebsi shije, por nuk elementet themelore t\u00eb struktur\u00ebs s\u00eb ver\u00ebs (aciditetit, hidh\u00ebrim, sheqer dhe alkool). Prov\u00eb k\u00ebto parametra nuk duhet t\u00eb ngat\u00ebrrohet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Master-klas\u00eb sommelier prov\u00eb Vet\u00ebm t\u00eb pin\u00eb (uj\u00eb) \u00ebsht\u00eb nj\u00eb domosdoshm\u00ebri fiziologjike, duke pir\u00eb ver\u00eb \u00ebsht\u00eb e bukur, dhe kjo mund t\u00eb jet\u00eb m\u00eb&#8230;<\/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-1645","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\/1645","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=1645"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1645\/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=1645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}