{"id":1653,"date":"2020-01-05T13:54:03","date_gmt":"2020-01-05T10:54:03","guid":{"rendered":"http:\/\/vine-nn.ru\/kimi-dhe-perceptimi-i-aromat-e-veres\/"},"modified":"2020-01-05T13:54:03","modified_gmt":"2020-01-05T10:54:03","slug":"kimi-dhe-perceptimi-i-aromat-e-veres","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/kimi-dhe-perceptimi-i-aromat-e-veres\/","title":{"rendered":"Kimi dhe perceptimi i aromat e ver\u00ebs"},"content":{"rendered":"<p>\nT\u00eb kuptuarit ton\u00eb t\u00eb ver\u00ebs aromatics \u2013 si n\u00eb aspektin e mekanizmit t\u00eb perceptimit njer\u00ebzor, dhe n\u00eb pjes\u00ebn e kimike bazat e shije \u2013 fort t\u00eb p\u00ebrparuar n\u00eb vitet e fundit. Kjo \u00ebsht\u00eb nj\u00eb loj\u00eb tep\u00ebr interesante n\u00eb terren p\u00ebr t\u00eb shqyrtuar, t\u00eb cilat nd\u00ebrlidhen n\u00eb t\u00eb disiplinave t\u00eb ndryshme, duke p\u00ebrfshir\u00eb filozofi dhe psikologji.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/0c763f402f4536e44f2073821ee7e462.jpg\" \/><\/p>\n<p>\nVera \u00ebsht\u00eb nj\u00eb substanc\u00eb kimike komplekse. Shum\u00eb e substancave n\u00eb p\u00ebrb\u00ebrjen e vet ka shijen dhe er\u00ebn. Por pah e tyre \u00ebsht\u00eb shum\u00eb e v\u00ebshtir\u00eb, pasi ata jan\u00eb n\u00eb kompleks nd\u00ebrveprimi: disa kan\u00eb nj\u00eb maskimin efekt, rritja e t\u00eb tjer\u00ebt, dhe t\u00eb tjer\u00ebt jan\u00eb t\u00eb p\u00ebrfshira n\u00eb shumave n\u00ebn nivelin e perceptimit, por t\u00eb ndikoj\u00eb n\u00eb perceptimin e p\u00ebrreth nyjeve.\n<\/p>\n<p>\nM\u00eb par\u00eb besonin se kjo \u00ebsht\u00eb e mundur p\u00ebr t\u00eb p\u00ebrcaktuar buqet\u00eb me ver\u00eb vet\u00ebm me llogaritjen e vendosur t\u00eb p\u00ebrb\u00ebr\u00ebse t\u00eb tij flavouring substanca n\u00eb sasi m\u00eb lart niveli i pragut. Por duket se kjo nuk \u00ebsht\u00eb.\n <\/p>\n<p>\nNj\u00eb studim i koh\u00ebve t\u00eb fundit ka p\u00ebrfshir\u00eb nj\u00eb eksperiment interesant. Nga vera \u00ebsht\u00eb identifikuar komponimeve t\u00eb paq\u00ebndrueshme, duke l\u00ebn\u00eb vet\u00ebm saj jo-t\u00eb paq\u00ebndrueshme matrix. Pastaj disa prej tyre u kthyen n\u00eb ver\u00eb, p\u00ebr p\u00ebrcaktimin e ndikimit n\u00eb er\u00eb t\u00eb larg\u00ebt komponent\u00ebt. Kjo metod\u00eb ka dh\u00ebn\u00eb rezultate t\u00eb papritura.\n <\/p>\n<p class=\"thesis\">\nN\u00eb nj\u00eb faz\u00eb t\u00eb caktuar t\u00eb eksperimentit ishte q\u00eb t\u00eb ver\u00ebs, t\u00eb b\u00ebra e jo-t\u00eb paq\u00ebndrueshme matrix ver\u00eb t\u00eb kuqe dhe t\u00eb paq\u00ebndrueshme komponent\u00ebt e bardh\u00eb, e ndjeu si t\u00eb kuqe dhe anasjelltas. E pabesueshme!\n<\/p>\n<p>\nPerceptimi jon\u00eb i ver\u00ebs \u2013 nj\u00eb tem\u00eb shum\u00eb interesante. Ne tashm\u00eb e dim\u00eb se prov\u00eb e ver\u00ebs \u00ebsht\u00eb nj\u00eb multisensory proces: ajo p\u00ebrfshin gjuh\u00ebn, hund\u00eb, sy dhe madje edhe vesh\u00ebt. T\u00eb luaj\u00eb rolin e preksh\u00ebm ndjesi n\u00eb goj\u00eb zgav\u00ebr. I gjith\u00eb ky informacion rekommenduetsja n\u00eb tru, dhe n\u00eb koh\u00ebn kur ne jemi t\u00eb vet\u00ebdijsh\u00ebm p\u00ebr p\u00ebrshtypjet q\u00eb kan\u00eb ndodhur tashm\u00eb trajtimi sasi t\u00eb madhe t\u00eb informacionit. Kemi njohuri dhe p\u00ebrvoj\u00eb t\u00eb m\u00ebparshme tastings edhe form\u00ebn aktuale perceptim t\u00eb caktuar t\u00eb ver\u00ebs n\u00eb got\u00eb.\n<\/p>\n<p>\nP\u00ebrve\u00e7 k\u00ebsaj, njer\u00ebzit kan\u00eb ndjeshm\u00ebri t\u00eb ndryshme p\u00ebr komponentet individuale t\u00eb lulesh. Nj\u00eb shembull t\u00eb mrekulluesh\u00ebm \u2013 rotundan, sesquiterpenes, e cila sipas studimet e koh\u00ebve t\u00eb fundit, \u00ebsht\u00eb p\u00ebrgjegj\u00ebs p\u00ebr piper aroma n\u00eb ver\u00ebrat e kuqe t\u00eb tilla si Shiraz. Rreth nj\u00eb e pesta e njer\u00ebzve nuk e ndiejn\u00eb er\u00eb.\n<\/p>\n<p class=\"thesis\">\nShije e studimit t\u00eb dh\u00ebnave tregoi gjithashtu se nj\u00eb e kat\u00ebrta e t\u00eb na posa\u00e7\u00ebrisht tep\u00ebr i ndjesh\u00ebm p\u00ebr t\u00eb hidhur komponent\u00ebt. N\u00eb m\u00ebnyr\u00eb t\u00eb ngjashme, rreth nj\u00eb e kat\u00ebrta e popullat\u00ebs p\u00ebrkundrazi, ka nj\u00eb nivel shum\u00eb t\u00eb ul\u00ebt ndjeshm\u00ebria ndaj t\u00eb hidhur.\n<\/p>\n<p>\nNj\u00eb sasi e madhe e pun\u00ebs \u00ebsht\u00eb kryer me Sauvignon Blanc, i cili \u00ebsht\u00eb kryesisht nj\u00eb &#8220;model&#8221; t\u00eb ver\u00ebs.\n<\/p>\n<ul>\n<li>Cm. nj\u00eb eksperiment n\u00eb shije perceptimin e ver\u00ebs<\/li>\n<\/ul>\n<p>\nStudimet kan\u00eb treguar se karakteristike aroma e ver\u00ebrave nga kjo shum\u00ebllojshm\u00ebri \u00ebsht\u00eb kryesisht e p\u00ebrcaktuar dy klasa t\u00eb komponimeve. Par\u00eb \u2013 methoxypyrazine me er\u00eb t\u00eb gjelb\u00ebr piper dhe t\u00eb fresk\u00ebt t\u00eb bim\u00ebve q\u00eb jan\u00eb t\u00eb p\u00ebrfshira n\u00eb manaferrat n\u00eb faz\u00ebn e prodhimit dhe t\u00eb mbetet e pandryshuar pas fermentimit.\n<\/p>\n<p>\nE dyta tre polyfunctional thiol squfurit q\u00eb p\u00ebrmbajn\u00eb komponimet q\u00eb formohet gjat\u00eb fermentimit nga prekursor\u00ebve n\u00eb p\u00ebrb\u00ebrjen e wort: 3MH, 3MHA dhe 4MMP. K\u00ebto jan\u00eb p\u00ebrgjegj\u00ebs p\u00ebr nj\u00eb t\u00eb k\u00ebndshme lulesh e frutash tropikale, grejpfrut dhe boxwood.\n<\/p>\n<p>\nN\u00eb mesin e p\u00ebrb\u00ebr\u00ebsve tjer\u00eb formimin aroma e ver\u00ebrave nga Sauvignon Blanc, esters t\u00eb ndryshme me shije frute er\u00eb, aldehyde C6 (hexanal) me er\u00eb t\u00eb \u00e7lodhur dhe t\u00eb prer\u00eb barin dhe i papjekur fruta; alkoolet dhe terpenes n\u00eb varg.\n<\/p>\n<p>\n Sot n\u00eb t\u00eb gjitha p\u00ebrpjekjet p\u00ebr t\u00eb p\u00ebrdorur njohurit\u00eb n\u00eb lidhje me kimin\u00eb e ver\u00ebs p\u00ebr t\u00eb p\u00ebrmir\u00ebsuar praktikat e viticulture dhe ver\u00ebs. E kap frym\u00ebn e vet\u00ebdijes, e cila \u00ebsht\u00eb arritur n\u00eb saj\u00eb t\u00eb kontributit t\u00eb analitike kimi, biologji molekulare, Mikrobiologji, botanik\u00ebn dhe studimet e ndjeshme e sistemeve. Mir\u00eb, vera, sigurisht)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>T\u00eb kuptuarit ton\u00eb t\u00eb ver\u00ebs aromatics \u2013 si n\u00eb aspektin e mekanizmit t\u00eb perceptimit njer\u00ebzor, dhe n\u00eb pjes\u00ebn e kimike bazat e shije&#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-1653","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\/1653","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=1653"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1653\/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=1653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}