{"id":1667,"date":"2020-01-05T14:00:41","date_gmt":"2020-01-05T11:00:41","guid":{"rendered":"http:\/\/vine-nn.ru\/karbonike-tretje\/"},"modified":"2020-01-05T14:00:41","modified_gmt":"2020-01-05T11:00:41","slug":"karbonike-tretje","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/karbonike-tretje\/","title":{"rendered":"Karbonike tretje"},"content":{"rendered":"<p>\n\t\t<strong>Dioksidit t\u00eb karbonit (carbonesca) tretje<\/strong> \u2013 nj\u00eb teknik\u00eb e ver\u00ebs, e njohur m\u00eb s\u00eb shumti p\u00ebr ver\u00ebrat e Beaujolais rajon.\n <\/p>\n<p>\nRrushi jan\u00eb t\u00eb fermentuara si e t\u00ebr\u00eb grupe n\u00eb hermetik kontejner\u00ebt e mbushur me dioksid karboni, gjegj\u00ebsisht n\u00ebn kushte anaerobe (pa oksigjen).\n<\/p>\n<p>\nT\u00eb fermentimit fillon n\u00eb t\u00ebr\u00eb manaferrat n\u00ebn veprimin e maja dhe enzimat e vet manaferrat dhe i shoq\u00ebruar nga formimi i till\u00eb fenoleve (komponimet aromatike) q\u00eb jan\u00eb formuar n\u00eb nj\u00eb tipike t\u00eb fermentimit. K\u00ebto komponime p\u00ebrgjegj\u00ebs p\u00ebr shijet e &#8220;bananeve&#8221;, &#8220;lollipops&#8221; dhe &#8220;e mishrave t\u00eb dh\u00ebmb\u00ebve&#8221;, tipike e ver\u00ebrave t\u00eb marra nga karbonike tretje.\n <\/p>\n<p>\nK\u00ebto ver\u00ebra kan\u00eb theksuar me shije frute ton dhe p\u00ebrmbajn\u00eb shum\u00eb m\u00eb pak tannins n\u00eb krahasim me ver\u00ebra t\u00eb b\u00ebr\u00eb nga manaferrat grimcuar.<\/p>\n<p>\n&#8220;T\u00eb past\u00ebr&#8221; karbonike tretje p\u00ebr t\u00eb prodhuar mjaft e v\u00ebshtir\u00eb, sepse manaferrat n\u00eb fund t\u00eb butet \u00ebsht\u00eb zakonisht crumple n\u00ebn pesh\u00ebn e sip\u00ebrme t\u00eb shtresa. N\u00eb m\u00ebnyr\u00eb p\u00ebr t\u00eb minimizuar numrin e d\u00ebmtuar rrushi, manaferrat p\u00ebr k\u00ebto ver\u00ebra jan\u00eb korrur me dor\u00eb. P\u00ebr t\u00eb arritur t\u00eb pranueshme t\u00eb k\u00ebshtjellave t\u00eb tilla tretje t\u00eb plot\u00ebsohet nga tradicionale maja fermentimi. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dioksidit t\u00eb karbonit (carbonesca) tretje \u2013 nj\u00eb teknik\u00eb e ver\u00ebs, e njohur m\u00eb s\u00eb shumti p\u00ebr ver\u00ebrat e Beaujolais rajon. Rrushi jan\u00eb t\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-1667","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\/1667","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=1667"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1667\/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=1667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}