{"id":1671,"date":"2020-01-05T14:02:48","date_gmt":"2020-01-05T11:02:48","guid":{"rendered":"http:\/\/vine-nn.ru\/fisnik-kalb\/"},"modified":"2020-01-05T14:02:48","modified_gmt":"2020-01-05T11:02:48","slug":"fisnik-kalb","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/fisnik-kalb\/","title":{"rendered":"Fisnik kalb"},"content":{"rendered":"

\n Ka shum\u00eb m\u00ebnyra p\u00ebr t\u00eb b\u00ebr\u00eb ver\u00eb t\u00eb \u00ebmb\u00ebl. Por ndritura prej tyre ngjajn\u00eb rulet\u00eb ruse.<\/p>\n

\nK\u00ebrpudhat Botrytis cinerea<\/strong> (Botrytis e cinerea) sulmet rrushi \u2013 dhe ndonj\u00ebher\u00eb edhe pjes\u00eb t\u00eb tjera t\u00eb hardhis\u00eb n\u00eb kushtet e lag\u00ebshtis\u00eb s\u00eb lart\u00eb. Ajo mund t\u00eb zhvillohet n\u00eb nj\u00eb shkat\u00ebrrues gri prishet, por n\u00eb suksessh\u00ebm rast\u00ebsi e rrethanave t\u00eb zhvilluar si nj\u00eb d\u00ebshirueshme Botrytis, manaferrat goditur ashtuquajtur “fisnik kalb”. Shum\u00eb e madhe e \u00ebmb\u00ebl ver\u00ebrat e planetit \u00ebsht\u00eb prodhuar nga brown, rr\u00ebgjuar dhe e mbuluar me fuzzy myk “botrytised” manaferrat:\n<\/p>\n

<\/p>\n

Botrytis n\u00eb vreshtat<\/h2>\n

\nVreshtave m\u00eb t\u00eb mira t\u00eb \u00ebmb\u00ebl ver\u00ebrave n\u00eb bot\u00eb jan\u00eb shpesh gjendet n\u00eb af\u00ebrsi t\u00eb ujit, ku formimin e mjegull\u00ebs n\u00eb vende t\u00eb bashkoj\u00eb t\u00eb shpejt\u00eb t\u00eb ftoht\u00eb deg\u00ebve me t\u00eb qet\u00eb e t\u00eb ngroht\u00eb uj\u00ebrat e zakonshme \u2013 si n\u00eb rastin e pushtimit t\u00eb lumenjve Bodrog dhe Tisza n\u00eb Tokaj ose fr\u00ebngjisht CIRON dhe Garonne n\u00eb Sauternes. N\u00eb k\u00ebt\u00eb mjedis, ju nevojitet shum\u00eb p\u00ebr diell, p\u00ebr t\u00eb shuaj\u00eb mjegulla dhe t\u00eb ngroht\u00eb manaferrat gjat\u00eb gjith\u00eb dit\u00ebs p\u00ebr t\u00eb frenuar rritjen e moulds dhe k\u00ebrpudhave dhe p\u00ebr t\u00eb siguruar t\u00eb plot\u00eb pjekjes.\n<\/p>\n

<\/p>\n

Mjegullt vreshtin e Sauternes<\/p>\n

\nPor n\u00eb shum\u00eb raste t\u00eb tjera fisnike t\u00eb kalbet ndodh kur prag t\u00eb sezonit t\u00eb korrjes, sezonin e shirave jep nj\u00eb m\u00ebnyr\u00eb p\u00ebr nj\u00eb suksesion t\u00eb that\u00eb dit\u00eb. P\u00ebr shembull, n\u00eb Zeland\u00ebn e Re winegrowers Marlborough n\u00eb nj\u00eb nxitim p\u00ebr t\u00eb korrjes Sauvignon, n\u00ebse n\u00eb koh\u00eb nuk \u00ebsht\u00eb nj\u00eb k\u00ebrc\u00ebnim t\u00eb humbjes p\u00ebr shkak t\u00eb shiut, nd\u00ebrsa nj\u00eb pjes\u00eb e vog\u00ebl e la akoma n\u00eb rrush, n\u00eb t\u00eb shpresojm\u00eb q\u00eb ndryshimi i motit do t\u00eb krijoj\u00eb kushtet e nevojshme p\u00ebr zhvillimin e fisnik t\u00eb kalbet.\n<\/p>\n

\nDisa varieteteve m\u00eb shum\u00eb se t\u00eb tjer\u00ebt t\u00eb ndjesh\u00ebm t\u00eb prishet p\u00ebr shkak t\u00eb m\u00eb shum\u00eb delikate e l\u00ebkur\u00ebs dhe nj\u00eb densitet t\u00eb lart\u00eb tufa, parandalimin e r\u00ebnies dhe tharjen e manave. Sidomos \u00e7muar Semillon, me nj\u00eb l\u00ebkur\u00eb t\u00eb holl\u00eb dhe nj\u00eb i pasur depo t\u00eb karakterit. Nga t\u00eb tjera t\u00eb njohura n\u00eb k\u00ebt\u00eb drejtim p\u00ebr t\u00eb varieteteve t\u00eb bardha, ju mund t\u00eb nxjerr\u00eb n\u00eb pah Sauvignon Blanc (i v\u00ebllai i vog\u00ebl n\u00eb shumic\u00ebn e Sauternes, t\u00eb r\u00ebnd\u00ebsishme p\u00ebr kontributin e saj p\u00ebr formimin e d\u00ebshiruar aciditetit), Chenin Blanc, Riesling, Gewurztraminer dhe Tokay Furmint.\n<\/p>\n

\nKuq varieteteve pothuajse jan\u00eb t\u00eb pap\u00ebrshtatshme p\u00ebr botrytised ver\u00ebrave si Botrytis shkat\u00ebrron tyre anthocyanins, ngjyrosje \u00ebsht\u00eb nj\u00eb domosdoshm\u00ebri n\u00eb kafe tone me formimin e odors nga komponimeve phenolic l\u00ebkurat.\n<\/p>\n

\nMegjithat\u00eb, me zhvillimin e njohurive dhe t\u00eb teknologjis\u00eb, p\u00ebrpjekjet jan\u00eb marr\u00eb periodikisht dhe m\u00eb t\u00eb dobishme t\u00eb m\u00ebdha t\u00eb kuqe varieteteve t\u00eb ishin Merlot dhe Pinot Noir.\n<\/p>\n

\nN\u00eb fakt, Botrytis cinerea gjat\u00eb gjith\u00eb vitit t\u00eb pranishme n\u00eb shumic\u00ebn e vreshtave. Por fillon t\u00eb zhvillohet vet\u00ebm n\u00eb kushtet e duhura. K\u00ebrpudhat mund t\u00eb overwinter si mycelium ose sclerotium (t\u00eb endura fort temat e mycelium) n\u00eb gjum\u00eb buds, l\u00ebvorja e rrushit ose ngarkesat e bim\u00ebve n\u00eb tok\u00eb. M\u00eb t\u00eb shpeshta vendbanim jan\u00eb konsideruar t\u00eb vjet\u00ebr rrjedh tufa. P\u00ebr k\u00ebt\u00eb arsye \u00ebsht\u00eb e r\u00ebnd\u00ebsishme q\u00eb menj\u00ebher\u00eb t\u00eb hiqni rezultatet e t\u00ebharrje nga vreshtit, jan\u00eb t\u00eb prirur p\u00ebr infeksion.\n<\/p>\n

\nKontrollin e p\u00ebrhapjen e myk \u00ebsht\u00eb reduktuar n\u00eb nj\u00eb num\u00ebr themelore t\u00eb praktikave, t\u00eb tilla si sigurimin e produvaemosti vreshtin dhe p\u00ebr t\u00eb parandaluar formimin e shum\u00eb t\u00eb dendur gjeth q\u00eb pengojn\u00eb jo vet\u00ebm ventilimit e vreshtat, por gjat\u00eb trajtimit t\u00eb saj fungicides. Megjithat\u00eb, n\u00eb moderne t\u00eb q\u00ebndruesh\u00ebm vreshtat kund\u00ebr sp\u00ebrkatje me kimikate \u00ebsht\u00eb rrept\u00ebsisht e disapproving, dhe Botrytis jan\u00eb n\u00eb gjendje t\u00eb zhvillojn\u00eb rezistenc\u00eb t\u00eb m\u00eb fungicides.\n<\/p>\n

\nT\u00eb lag\u00ebsht t\u00eb nat\u00ebs dhe or\u00ebt e hershme t\u00eb m\u00ebngjesit n\u00eb fund t\u00eb sezonit (diku n\u00eb fund t\u00eb shtatorit p\u00ebr hemisfer\u00ebn Veriore) t\u00eb lejoj\u00eb myk p\u00ebr t\u00eb prodhuar infeksion dhe t\u00eb fillojn\u00eb t\u00eb zhvillojn\u00eb. Pas k\u00ebsaj, ju keni nevoj\u00eb p\u00ebr nj\u00eb ofensiv\u00eb t\u00eb that\u00eb dit\u00ebt e ngrohta t\u00eb frenojn\u00eb rritjen e saj.\n<\/p>\n

<\/p>\n

Gri myk n\u00eb manaferrat e Pinot Noir n\u00eb shampanj\u00eb<\/p>\n

\nShkat\u00ebrrues gri kalb zhvillon n\u00eb rast, n\u00ebse k\u00ebrpudhat Botrytis b\u00ebn kokrra t\u00eb kuqe e t\u00eb tharjes dhe t\u00eb tkurren dhe t\u00eb plasaritje, duke shkaktuar m\u00eb tej fungale dhe kontaminimi bakterial. Kjo mund t\u00eb ndodh\u00eb n\u00eb fillim t\u00eb sezonit, n\u00ebse t\u00eb ngroht\u00eb, e lag\u00ebsht kushte do t\u00eb zhvillohet derisa manaferrat ende nuk jan\u00eb pjekur koha e fillimit t\u00eb pjekjes, kur manaferrat t\u00eb filloj\u00eb t\u00eb ndryshoj\u00eb ngjyr\u00eb dhe t\u00eb b\u00ebhet m\u00eb t\u00eb buta e m\u00eb t\u00eb rrezikshme. Vazhdimin e periudh\u00ebs s\u00eb lag\u00ebshtia e lart\u00eb do t\u00eb \u00e7oj\u00eb n\u00eb p\u00ebrhapjen e k\u00ebrpudhat n\u00eb hardhis\u00eb dhe zhvillimin e Botrytis, e cila do t\u00eb prish kulture.\n<\/p>\n

Si “punon” k\u00ebrpudhat<\/h3>\n

Struktura e mycelium dhe sclerotium n\u00eb hardhi duke pritur p\u00ebr nj\u00eb sasi t\u00eb mjaftueshme t\u00eb lag\u00ebshtis\u00eb (rreth 15 or\u00eb t\u00eb vazhdueshme t\u00eb shiut, mjegull, vesa apo t\u00eb ujitjes) dhe l\u00ebnd\u00ebve ushqyese (sidomos sheqerna) n\u00eb pjekjes fruta p\u00ebr t\u00eb p\u00ebrhapur spore, duke formuar miliona conidiophore strukturave, i ngjan n\u00ebn mikroskop deg\u00ebt e nj\u00eb peme. M\u00eb pas, ata do t\u00eb refuzoj\u00eb conidia, t\u00eb cilat jan\u00eb t\u00eb fiksuara n\u00eb fruta. <\/p>\n

Pjesa m\u00eb e madhe e k\u00ebrpudhat zhvillon n\u00eb sip\u00ebrfaqen e manaferrat, megjithat\u00eb, sporet (conidia) forma individuale filamente q\u00eb t\u00eb dep\u00ebrtojn\u00eb zhvishem n\u00eb tul. Mungesa e lag\u00ebshti n\u00eb mjedisin ata nxjerrjen e ujit nga n\u00ebn l\u00ebkur\u00eb e pem\u00ebve. Zhvillimi i kalb zgjat rreth nj\u00eb muaj para korrjes. <\/p>\n

Pasi berry, k\u00ebrpudhat sekreton enzimat q\u00eb shkat\u00ebrron pektin komponent\u00ebt e muret qelizore. Sheqerna t\u00eb filloni t\u00eb koncentroheni dhe myk fillon t\u00eb ndryshoj\u00eb aciditetin e manaferrat jan\u00eb: tartaric acid shkrin t\u00eb konsiderueshme si rezultat i metabolizmin e saj. K\u00ebshtu, n\u00eb nj\u00ebr\u00ebn an\u00eb, rrushi duhet t\u00eb jen\u00eb t\u00eb pjekur n\u00eb humbjen e myk, p\u00ebr prodhimin e \u00ebmb\u00eblsir\u00eb ver\u00ebrave, ajo nuk duhet t\u00eb jet\u00eb shum\u00eb e pjekur, p\u00ebrndryshe ajo nuk do t\u00eb jet\u00eb e mjaftueshme aciditetin, e cila ofron nj\u00eb ver\u00eb t\u00eb \u00ebmb\u00ebl ekuilibrin dhe potencialin e maturimit. Dhe p\u00ebrs\u00ebri kemi ardhur p\u00ebr faktin se ka nj\u00eb r\u00ebnd\u00ebsi t\u00eb af\u00ebrt-perl\u00eb zgjedhje koh\u00eb picking manaferrat.\n <\/p>\n

Nd\u00ebrkoh\u00eb, e glukoz\u00ebs n\u00eb manaferrat oksidohet p\u00ebr gluconic acid, nj\u00eb proces p\u00ebrgjegj\u00ebs p\u00ebr zhvillimin e mjaltit dhe e kajsis\u00eb karakterin e botrytised t\u00eb ver\u00ebrave. Intensiteti i k\u00ebtij oksidimi ndryshon n\u00eb var\u00ebsi t\u00eb varietet t\u00eb rrushit. <\/p>\n

Niveli i acidit laktik, sipas v\u00ebzhgimeve, ka mbetur relativisht stabile, dhe e saj t\u00eb p\u00ebrqendrimit t\u00eb rritet n\u00eb proporcion me pjes\u00ebn tjet\u00ebr t\u00eb p\u00ebrb\u00ebr\u00ebsve me zvog\u00eblimin e shumave t\u00eb lag\u00ebshtis\u00eb n\u00eb manaferrat.\n <\/p>\n

Berry tkurret dhe humbet uj\u00eb, por nuk duhet t\u00eb plas n\u00ebse p\u00ebrdoret n\u00eb nj\u00eb botrytised ver\u00eb. N\u00eb fund t\u00eb fundit kjo do t\u00eb jet\u00eb vet\u00ebm nj\u00eb \u00e7ift i bie t\u00eb \u00e7muar t\u00eb l\u00ebngshme. Procesi i tharjes manaferrat dhe rritjen e p\u00ebrqendrimit t\u00eb l\u00ebng ndryshon metabolizmin e myk Botrytis dhe stabilizimin e zhvillimit t\u00eb saj. Gjat\u00eb procesit t\u00eb nj\u00eb numri t\u00eb antibiotik\u00ebve, duke p\u00ebrfshir\u00eb Botrytis parandalimin e tjera t\u00eb baktereve dhe k\u00ebrpudhave p\u00ebr t\u00eb nd\u00ebrhyr\u00eb n\u00eb formimin e aroma dhe phenolic p\u00ebr t\u00eb formuar nj\u00eb pak\u00ebndshme ton.\n <\/p>\n

E microclimate n\u00ebp\u00ebr vreshtat jan\u00eb heterogjene, n\u00eb m\u00ebnyr\u00eb individuale manaferrat n\u00eb grupe mund t\u00eb jen\u00eb t\u00eb ndryshme grad\u00eb e kalbjes zot\u00ebruar. Parregullsit\u00eb n\u00eb p\u00ebrhapjen e myk dhe e dukshme nga hardhi t\u00eb hardhis\u00eb n\u00eb pjes\u00eb t\u00eb ndryshme t\u00eb vreshtit. P\u00ebr krye t\u00eb prodhuesve t\u00eb Purpurta, Loire, dhe kudo q\u00eb ajo \u00ebsht\u00eb, kjo do t\u00eb thot\u00eb domosdoshm\u00ebrin\u00eb e p\u00ebrs\u00ebritura kalimi n\u00ebp\u00ebr vreshtat e n\u00eb rritje t\u00eb sezonit p\u00ebr t\u00eb siguruar m\u00eb shum\u00eb ose m\u00eb pak t\u00eb qet\u00eb rezultat. Botrytised rrushi mund t\u00eb k\u00ebrkoj\u00eb deri n\u00eb dhjet\u00eb tarifat n\u00eb sezon p\u00ebr gradual zgjedhjen e manave me k\u00ebrkuara shkall\u00ebn e zhvillimit t\u00eb fisnik t\u00eb kalbet.\n <\/p>\n

Vet\u00ebm disa prodhues t\u00eb nivelit t\u00eb Sauternes Grand CRU mund t\u00eb p\u00ebrballoj\u00eb tag \u00e7mimi p\u00ebr nj\u00eb shishe q\u00eb do t\u00eb justifikojn\u00eb k\u00ebto shpenzime t\u00eb p\u00ebrs\u00ebritura dor\u00eb t\u00eb ringjallet. Pjesa tjet\u00ebr \u00ebsht\u00eb mbledhur nj\u00eb her\u00eb, dhe p\u00ebrzgjedhjen e rrushit t\u00eb zhvillohet n\u00eb punishte. Nj\u00eb ulje e ndjeshme n\u00eb prodhimin e ver\u00ebs p\u00ebr hektar (deri n\u00eb 20% t\u00eb standardit kulture) dhe rreziqet q\u00eb lidhen me t\u00eb duke e l\u00ebn\u00eb manaferrat n\u00eb hardhi, n\u00eb kuptim t\u00eb zhvillimit t\u00eb Botrytis, seriozisht fryj shpenzimet.\n<\/p>\n

<\/p>\n

Rrjetit kund\u00ebr zogjt\u00eb n\u00eb vresht<\/p>\n

\nPlus uritur zogjt\u00eb peck nga t\u00eb gjith\u00eb manaferrat dhe t\u00eb d\u00ebmshme pran\u00eb, duke shkaktuar zhvillimin e Botrytis. Ajo p\u00ebrs\u00ebri shpenzimet p\u00ebr blerjen, instalimin dhe \u00e7montimi i ve\u00e7ant\u00eb meshes.\n <\/p>\n

Botrytised ver\u00ebs n\u00eb bot\u00eb<\/h2>\n

M\u00eb t\u00eb mir\u00eb vreshtat jan\u00eb karakterizuar nga mjaftueshme rregullsin\u00eb kushtet e nevojshme p\u00ebr zhvillimin e duhur t\u00eb Botrytis cinerea t\u00eb specializuar prodhuesi p\u00ebr arsye t\u00eb \u00ebmb\u00ebl botrytised ver\u00ebrat jan\u00eb ekonomikisht i justifikuar. Megjithat\u00eb, edhe n\u00eb \u00e7mimin e mir\u00eb CRUs e Sauternes<\/strong> (Franc\u00eb) hedhur posht\u00eb opsionin “” pass p\u00ebraf\u00ebrsisht \u00e7do i kat\u00ebrti vit, kur ver\u00eb t\u00eb \u00ebmb\u00ebl nga vreshtit nuk \u00ebsht\u00eb b\u00ebr\u00eb, dhe vera shkon n\u00eb “rreze” nga xhami Bordeaux Blanc (t\u00eb thjesht\u00eb t\u00eb bardh\u00eb Bordeaux vera). Nuk jan\u00eb t\u00eb tilla vjet kur nj\u00eb ver\u00eb t\u00eb \u00ebmb\u00ebl \u00ebsht\u00eb prodhuar, por ajo botrytised karakteri nuk \u00ebsht\u00eb aq e ndritshme sa do t\u00eb d\u00ebshironim.<\/p>\n

<\/p>\n

N\u00eb Gjermani<\/strong> nga botrytised rrushit t\u00eb prodhuar t\u00eb madhe t\u00eb ver\u00ebrave Trockenbeerenauslese. Megjithat\u00eb, terroirs k\u00ebtu nuk lejojn\u00eb ver\u00ebb\u00ebr\u00ebsit e sigurt p\u00ebr t\u00eb mb\u00ebshteten n\u00eb k\u00ebt\u00eb lloj t\u00eb ver\u00ebs. Shum\u00eb gjerman\u00eb punishtet e ver\u00ebs prodhuar nga vet\u00ebm nj\u00eb vresht gam\u00eb e ver\u00ebrave t\u00eb ndryshme n\u00eb stil, duke l\u00ebn\u00eb disa rreshta t\u00eb hardhis\u00eb n\u00eb vende t\u00eb ndryshme p\u00ebr mund\u00ebsin\u00eb e prodhimit t\u00eb botrytised ose akull t\u00eb ver\u00ebrave. <\/p>\n

\n Gjermane ver\u00eb klasifikimi \u00ebsht\u00eb bazuar n\u00eb p\u00ebrmbajtjen e sheqerit n\u00eb mbaruar vera dhe rrushi. Manaferrat e klas\u00ebs Kabinett, Sp\u00e4tlese dhe Auslese mund t\u00eb jet\u00eb e that\u00eb spojeni, n\u00eb rastin e par\u00eb dy fisnik kalb \u00ebsht\u00eb e rrall\u00eb.\n <\/p>\n

Manaferrat kategorit\u00eb e Beerenauslese (t\u00eb zgjedhura fund t\u00eb korrjes) dhe Trockenbeerenauslese (zgjidhni pjekur) duhet t\u00eb p\u00ebrmbajn\u00eb nj\u00eb sasi e sheqerit q\u00eb nuk mund t\u00eb jen\u00eb krejt\u00ebsisht t\u00eb spojeno dhe, prandaj, automatikisht do t\u00eb thot\u00eb prodhimin e ver\u00eb t\u00eb \u00ebmb\u00ebl. Dhe kjo \u00ebsht\u00eb pothuajse gjithmon\u00eb ver\u00eb t\u00eb b\u00ebr\u00eb nga botrytised manaferrat. Aft\u00ebsia p\u00ebr t\u00eb p\u00ebrdorur manaferrat, nuk desiccated nga Botrytis, dhe dielli, ligji \u00ebsht\u00eb i vlefsh\u00ebm, por p\u00ebr shkak t\u00eb klim\u00ebs mbetet mjaft teorike supozim.\n <\/p>\n

<\/p>\n

Gjermane botrytised ver\u00eb nga rrush Riesling trockenbeerenauslese kategori<\/p>\n

Botrytised ver\u00ebrat jan\u00eb b\u00ebr\u00eb p\u00ebr shekuj me radh\u00eb n\u00eb pjes\u00eb t\u00eb ndryshme t\u00eb Evrop\u00ebs, ku ai zhvilloi kushte t\u00eb p\u00ebrshtatshme. Por \u00ebsht\u00eb e qart\u00eb se s\u00eb pari mostrat nuk ishin q\u00ebllimisht.\n <\/p>\n

Bazuar n\u00eb dokumente historike mund t\u00eb supozohet se par\u00ebsia i p\u00ebrket hungarez Tokay. <\/p>\n

Laczk\u00f3 M\u00e1t\u00e9 Szepsi (paraardh\u00ebse e moderne prodhuesi kryesor Istvan Szepsy) e par\u00eb e dokumentuar nj\u00eb proces AUTOMATIK (Asz\u00fa) n\u00eb vitin 1630, edhe pse ka inventarin e dokumenteve t\u00eb p\u00ebrmendet ver\u00eb, tip AUTOMATIK, t\u00eb dat\u00ebs p\u00ebr vitin 1571.\n <\/p>\n

<\/p>\n

Asz\u00fa p\u00ebrkthehet nga hungareze “pjekur”, por nj\u00eb koh\u00eb t\u00eb gjat\u00eb ka qen\u00eb e lidhur me fisnike t\u00eb kalbet.<\/p>\n

\n E par\u00eb Tokaji ver\u00eb ishte d\u00ebrguar nga Transilvania n\u00eb Franc\u00eb p\u00ebr t\u00eb gjykat\u00ebs s\u00eb Louis XIV n\u00eb 1703, ku ai p\u00ebrfundimisht u b\u00eb i njohur jo vet\u00ebm si dhe Vinum Regum Reks Vinorum (ver\u00eb e mbret\u00ebrve dhe mbreti i ver\u00ebrave) dhe i dha nj\u00eb shtys\u00eb t\u00eb r\u00ebnd\u00ebsishme p\u00ebr zhvillimin e prodhimin e botrytised ver\u00ebrave n\u00eb Sauternes, t\u00eb mir\u00eb-krijuar nga mesi i shekullit t\u00eb 19-t\u00eb.\n <\/p>\n

N\u00eb Loire Valley,<\/strong> t\u00eb pasura me gjob\u00eb botrytised ver\u00eb b\u00ebr\u00eb nga Chenin Blanc varieteteve. K\u00ebto jan\u00eb fusha t\u00eb tilla si Bonzo (Bonnezeaux), shom (Chaume), dhe tigan de Chaume (Quarts de Chaume).<\/p>\n

\n N\u00eb Alsace<\/strong> ver\u00eb Seleccion de Gran fisnik (P\u00ebrzgjedhja des Kokrra Parin\u00eb) e b\u00ebra nga Pinot Gris, Gewurztraminer, Riesling dhe Muscat.\n <\/p>\n

N\u00eb Gjermani dhe Austri m\u00eb prestigjioze ver\u00eb t\u00eb \u00ebmb\u00ebl \u2013 nj\u00eb Riesling. N\u00eb Gjermani edhe pse gjat\u00eb dhe varianteve t\u00eb tyre, si scheurebe (Scheurebe) dhe Sylvaner.<\/p>\n

\n Austriake qytetin e ndryshku<\/strong>, n\u00eb breg t\u00eb Neusiedler t\u00eb par\u00eb, i njohur p\u00ebr \u00ebmb\u00eblsir\u00eb ver\u00eb Ausbruch (Ausbruch) \u2013 Austriak ekuivalente me ASU nga nj\u00eb gam\u00eb e varieteteve t\u00eb p\u00ebrfshir\u00eb Chardonnay, muskateller, Sauvignon Blanc dhe Welschriesling. Pasi ka dominuar Furmint si nj\u00eb reflektim historik af\u00ebrsi t\u00eb qytetit t\u00eb ndryshku me Tokai, por tani ai k\u00ebtu shum\u00eb pak. Megjithat\u00eb, ne mund t\u00eb shohim roz\u00eb \u00ebmb\u00eblsir\u00eb ver\u00eb prej rrushit Pinot Noir.\n <\/p>\n

<\/p>\n

Vintage ver\u00eb etiket\u00eb t\u00eb viteve 1950 Ausbruch nga Pinterest<\/p>\n

\n Shumica e rajoneve jan\u00eb prodhuar botrytised ver\u00ebrave n\u00eb t\u00eb dy hemispheres jan\u00eb karakterizuar nga nj\u00eb num\u00ebr relativisht i ftoht\u00eb dhe e lag\u00ebsht mesoclimate. P\u00ebrve\u00e7 tyre q\u00ebndron n\u00eb Australiai Riverina<\/strong> (New South Wales): ka ver\u00eb t\u00eb nxeht\u00eb dhe t\u00eb ul\u00ebt vjetore e reshjeve. Kushtet p\u00ebr zhvillimin e Botrytis n\u00eb rajon krijon shi von\u00eb n\u00eb vjesht\u00eb dhe lag\u00ebshtia n\u00eb fund t\u00eb sezonit.<\/p>\n

\n N\u00eb rajonet e ngrohta \u2013 si, p\u00ebr shembull, shum\u00eb e Kalifornis\u00eb<\/strong> \u2013 vet\u00ebm pak vreshtat kan\u00eb nj\u00eb m\u00ebnyr\u00eb t\u00eb lagur e klim\u00ebs, por ata jan\u00eb v\u00ebllim t\u00eb prodhimit t\u00eb luhatet n\u00eb m\u00ebnyr\u00eb t\u00eb konsiderueshme nga viti n\u00eb vit. T\u00eb frym\u00ebzuar nga Sauternes prodhuesi m\u00eb Tani Niente n\u00eb NAPA Valley kan\u00eb provuar nj\u00eb shum\u00ebllojshm\u00ebri t\u00eb metodave n\u00eb p\u00ebrpjekje p\u00ebr t\u00eb arritur nj\u00eb m\u00eb t\u00eb q\u00ebndrueshme t\u00eb prodhimit, deri n\u00eb eksperimentale parcela e kultivuar nga Botrytis, por vet\u00ebm pohuan rezultatin m\u00eb t\u00eb mir\u00eb n\u00eb normale fqinje. Tani nuk mb\u00ebshtetet vet\u00ebm n\u00eb faktor\u00ebve natyrore n\u00eb shpresoj q\u00eb fisnike kalb do t\u00eb thahet e tyre Semillon dhe Sauvignon Blanc, dhe nganj\u00ebher\u00eb vet\u00ebm 5% e manave rritur n\u00eb fund do t\u00eb ver\u00ebs, dhe nj\u00eb pjes\u00eb e r\u00ebnd\u00ebsishme e kulture ngr\u00ebn\u00eb shpesh nga wasps.<\/p>\n

\n N\u00eb kontrast me t\u00eb \u00ebsht\u00eb Bilbil botrytised ver\u00eb nga nj\u00eb tjet\u00ebr nepskogo prodhues Beringer. Kjo \u00ebsht\u00eb b\u00ebr\u00eb me p\u00ebrdorimin e nj\u00eb myk, q\u00eb rrjedh n\u00eb laborator n\u00eb punishte. Kulturuar Botrytis t\u00ebri n\u00eb mbledhura manaferrat, t\u00eb vendosura n\u00eb paleta n\u00eb dhom\u00eb me 100% lag\u00ebshtia q\u00eb \u00ebsht\u00eb mbajtur p\u00ebr 33 or\u00eb, pas s\u00eb cil\u00ebs i \u00ebsht\u00eb dh\u00ebn\u00eb e 14 dit\u00ebve t\u00eb zhvillimit t\u00eb kalbet me t\u00eb vazhdueshme defekt tifoz. Vera para se shitja t\u00eb disa viteve t\u00eb mosh\u00ebs n\u00eb fu\u00e7i lisi, dhe kritik\u00ebt flasin p\u00ebr shum\u00eb hije.<\/p>\n

Botrytis n\u00eb punishte<\/h2>\n

\n E shtypur \u00ebsht\u00eb prekur nga Botrytis rrushi \u00ebsht\u00eb nj\u00eb biznes i nd\u00ebrlikuar. K\u00ebrkon shum\u00eb t\u00eb kujdessh\u00ebm p\u00ebr t\u00eb shtypur pa d\u00ebrrmuese, p\u00ebr t\u00eb shmangur kontaktit me wort e pad\u00ebshiruar bakteriale ose infeksioneve fungale, t\u00eb cilat mund t\u00eb prishin shijen e ver\u00ebs. N\u00eb kontrast me klasike t\u00eb that\u00eb e bardh\u00eb e ver\u00ebs, m\u00eb t\u00eb mir\u00eb k\u00ebtu nuk \u00ebsht\u00eb e para nxjerrjes, dhe t\u00eb m\u00ebvonshme fraksionet, sepse e kan\u00eb m\u00eb t\u00eb lart\u00eb p\u00ebrmbajtjen e sheqerit dhe protezirovanija Botrytis aromatics. M\u00eb tha manaferrat mund t\u00eb k\u00ebrkoj\u00eb nj\u00eb seri e shtypur, p\u00ebr t\u00eb nxjerr\u00eb prej tyre t\u00eb pakt\u00ebn disa lag\u00ebshti!\n <\/p>\n

\n Nj\u00eb klasik ver\u00ebn e Sauternes ofron nj\u00eb shum\u00eb t\u00eb ngadalt\u00eb t\u00eb fermentimit: p\u00ebr dy muaj ose m\u00eb shum\u00eb. Edhe maja \u00ebsht\u00eb ve\u00e7an\u00ebrisht e v\u00ebshtir\u00eb p\u00ebr t\u00eb zgjedhur t\u00eb b\u00ebjn\u00eb pun\u00ebn e tyre me t\u00eb till\u00eb nj\u00eb sasi t\u00eb madhe t\u00eb sheqerit. P\u00ebrve\u00e7 k\u00ebsaj, botrytised wort p\u00ebrmban antibiotik\u00eb (n\u00eb ve\u00e7anti, Botrytis), nd\u00ebrsa t\u00eb varf\u00ebr n\u00eb l\u00ebnd\u00eb ushqyese t\u00eb nevojshme nga maja, t\u00eb tilla si amoniak dhe tiamine (vitamina B1). P\u00ebr shkak t\u00eb k\u00ebsaj, t\u00eb shpeshta rastet arbitrare t\u00eb ndaluar t\u00eb fermentimit.<\/p>\n

\n Zhvillimi i Botrytis cinerea shoq\u00ebrohen edhe me formimin e nj\u00eb numri t\u00eb r\u00ebnd\u00ebsish\u00ebm polysaccharides, kryesisht polimere t\u00eb mannose dhe galactose, plus nj\u00eb sasi t\u00eb caktuar t\u00eb glukoz\u00ebs dhe ramnose me antifungal pronave q\u00eb t\u00eb shtypur t\u00eb fermentimit dhe p\u00ebr t\u00eb rritur p\u00ebrmbajtjen e acid acetic (t\u00eb paq\u00ebndrueshme aciditetit) dhe glicerin\u00eb. Acetobacteria nga sip\u00ebrfaqja e manave mund t\u00eb rrisin ndjesh\u00ebm shkall\u00ebn e aciditetit t\u00eb paq\u00ebndrueshme (acid acetic dhe ethyl acetat). N\u00ebse ajo \u00ebsht\u00eb e balancuar nga komponentet e tjera, ajo shton kompleksitetin e fajit, n\u00ebse dominon, at\u00ebher\u00eb b\u00ebhet nj\u00eb defekt t\u00eb ver\u00ebs.<\/p>\n

\n V\u00ebmendje e ve\u00e7ant\u00eb duhet t’i kushtohet p\u00ebr t\u00eb parandaluar ri-fermentim, sepse shum\u00eb prej k\u00ebtyre ver\u00ebrave, e mbetur t\u00eb sheqerit \u00ebsht\u00eb e mjaftueshme p\u00ebr t\u00eb rritur e tyre, k\u00ebshtjella e p\u00ebr nj\u00eb tjet\u00ebr 5-6 v\u00ebllimi%. Pasi t\u00eb fermentimit arrin d\u00ebshiruar bilancin e alkoolit dhe e mbetur t\u00eb sheqerit, ajo \u00ebsht\u00eb nd\u00ebrprer\u00eb nga shtimin e dioksidit t\u00eb sulfurit.<\/p>\n

\n Pas p\u00ebrfundimit t\u00eb fermentimit, vera kthehet me re. P\u00ebr m\u00eb tep\u00ebr, nuk \u00ebsht\u00eb e leht\u00eb p\u00ebr t\u00eb pastruar p\u00ebr shkak t\u00eb pranis\u00eb s\u00eb thurur n\u00eb substanca t\u00eb tjera krupnomasshtabnykh kluchanovich colloids q\u00eb nuk do t\u00eb vendosen nuk jan\u00eb t\u00eb p\u00ebrshtatshme p\u00ebr pasting dhe t\u00eb k\u00ebrkoj\u00eb zgjidhjen e ftoht\u00eb p\u00ebr disa jav\u00eb p\u00ebr t\u00eb b\u00ebr\u00eb t\u00eb grimcave m\u00eb t\u00eb m\u00ebdha dhe p\u00ebr t\u00eb lejuar konvencionale t\u00eb filtrimit ose centrifugation pa menj\u00ebhersh\u00ebm clogging e pajisjeve. P\u00ebr t\u00eb p\u00ebrshpejtuar k\u00ebt\u00eb proces ver\u00eb rregulloret e Bashkimit Evropian do t\u00eb lejoj\u00eb p\u00ebrdorimin e enzim\u00eb glucanase.<\/p>\n

\n P\u00ebr t\u00eb garantuar t\u00eb ndaluar t\u00eb fermentimit s\u00eb bashku me dyoksidi i sulfurit duke p\u00ebrdorur ftoht\u00eb stabilizimit. Por, pavar\u00ebsisht k\u00ebsaj dhe t\u00eb gjitha torturat me filtrim, Sauternes dhe t\u00eb ngjashme ver\u00ebrat priren p\u00ebr t\u00eb formuar nj\u00eb kristalt\u00eb t\u00eb beft\u00eb. Dhe e gjitha p\u00ebr shkak Botrytis prodhon sheqer dhe acid mucin, e cila m\u00eb pas do t\u00eb formojn\u00eb pazgjidhsh\u00ebm kalcium krip\u00eb tashm\u00eb nj\u00eb shishe ver\u00eb. P\u00ebr konsumator\u00ebt, ata jan\u00eb t\u00ebr\u00ebsisht t\u00eb pad\u00ebmshme, por disa jan\u00eb t\u00eb hutuar nga.<\/p>\n

\n Edhe pse n\u00eb botrytised ver\u00ebra t\u00eb ruajtur acid malic, fermentimi malolactic p\u00ebr ta \u2013 nj\u00eb gj\u00eb e rrall\u00eb, p\u00ebr shkak t\u00eb dioksidi i squfurit, q\u00eb \u00ebsht\u00eb shtuar p\u00ebr t\u00eb nd\u00ebrprer\u00eb fermentimi. N\u00ebse nuk e tij, dhe nivelet e larta t\u00eb sheqerit dhe glicerin\u00eb, me siguri, do t\u00eb kontribuoj\u00eb p\u00ebr malolactic. <\/p>\n

\n Top Sauternes mund shishe pas 16 muajve t\u00eb plakjes n\u00eb nju barriques (fu\u00e7i lisi 225\u043b). Australian botrytised Semillon mund t\u00eb kalojn\u00eb deri n\u00eb 3 vjet n\u00eb nj\u00eb fu\u00e7i. Por ver\u00ebrat e Loire dhe Gjermania jan\u00eb zakonisht n\u00eb shishe n\u00eb pranver\u00ebn e ardhshme. E Tokay tradicionalisht \u00ebsht\u00eb b\u00ebr\u00eb prej oxidative mosh\u00ebs n\u00eb pjes\u00ebrisht i mbushur fu\u00e7i; rrezikun e microbial prishje \u00ebsht\u00eb reduktuar p\u00ebr shkak t\u00eb sasi t\u00eb madhe t\u00eb sheqerit dhe t\u00eb lart\u00eb t\u00eb nivelit t\u00eb alkoolit.<\/p>\n

\n Dhe n\u00eb procesin e vinification, dhe n\u00eb faz\u00ebn e shisheve, k\u00ebto ver\u00ebra t\u00eb k\u00ebrkoj\u00eb nj\u00eb dioksidi i squfurit n\u00eb sasi mbi mesatare, si t\u00eb prodhuara nga Botrytis enzim\u00eb laccase rrit tendencat e ver\u00ebs p\u00ebr oxidative proceset, dhe kjo nuk e liron zakonshme e sasis\u00eb s\u00eb squfurit. Kjo \u00ebsht\u00eb arsyeja kryesore pasur qelibar-hued \u00ebmb\u00eblsir\u00eb t\u00eb ver\u00ebrave. P\u00ebrve\u00e7 k\u00ebsaj, gluconic acid, sintetizohen nga \u00e7do bllokuar n\u00eb ver\u00eb acetic bakteret e acidit, duke formuar lactones lidh dioksidi i squfurit. K\u00ebto dy rrethana p\u00ebr shkak t\u00eb botrytised t\u00eb saj n\u00eb Bashkimin Evropian lejuar nj\u00eb nivel m\u00eb t\u00eb lart\u00eb t\u00eb zbatimit t\u00eb dyoksidi i sulfurit. <\/p>\n

Aromas e Botrytis n\u00eb xhami<\/h2>\n

\n Botrytis konverton nj\u00eb kompleks n\u00eb p\u00ebrb\u00ebrjen e ver\u00ebs, thelb\u00ebsore p\u00ebr nd\u00ebrtimin e tij buqet\u00eb (duke p\u00ebrfshir\u00eb terpenes, e cila me sa duket \u00ebsht\u00eb burimi i “mjek\u00ebsore” hije e botrytised vera) dhe prodhon nj\u00eb t\u00eb reja t\u00eb tilla si sotolon normalisht q\u00eb lidhen me mjalt\u00eb aromas. \u00cbsht\u00eb e qart\u00eb se disa lloje, si Muscat, jeni t\u00eb humbur m\u00eb shum\u00eb karakteristikat varietal se t\u00eb tjer\u00ebt \u2013 p\u00ebr shembull, Riesling dhe Semillon.\n <\/p>\n

<\/p>\n

T\u00eb lir\u00eb t\u00eb ujit n\u00eb tem\u00ebn e aromas e botrytised vera<\/p>\n

\n Pjes\u00eb e p\u00ebrkufizimit t\u00eb natyrshme n\u00eb p\u00ebrshkrimin e ver\u00ebrave me fisnike t\u00eb kalbet, t\u00eb tilla si mjalti, lule, e pjekur kajsi, frutat e thata dhe marmalade \u2013 kjo \u00ebsht\u00eb e aplikueshme p\u00ebr \u00ebmb\u00eblsir\u00eb ver\u00ebrat e b\u00ebra me metoda t\u00eb tjera, p\u00ebr shembull, t\u00eb ashtuquajturat “kasht\u00eb” vera (strohwein, vin de paille).\n <\/p>\n

Njohja e botrytised ver\u00ebrave n\u00eb nj\u00eb t\u00eb verb\u00ebr prov\u00eb zakonisht mb\u00ebshtetet n\u00eb nj\u00eb kombinim i karakteristikat e p\u00ebrmendura m\u00eb sip\u00ebr me “mjek\u00ebsore” gam\u00eb t\u00eb aromave me sh\u00ebnime nga leshi i lagur apo i lagur g\u00eblqere.\n<\/p>\n

\n Autor: Tom Jarvis p\u00ebr portalin wine-searcher.com 14-Jul-2017<\/p>\n","protected":false},"excerpt":{"rendered":"

Ka shum\u00eb m\u00ebnyra p\u00ebr t\u00eb b\u00ebr\u00eb ver\u00eb t\u00eb \u00ebmb\u00ebl. Por ndritura prej tyre ngjajn\u00eb rulet\u00eb ruse. K\u00ebrpudhat Botrytis cinerea (Botrytis e cinerea) sulmet…<\/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-1671","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\/1671","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=1671"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1671\/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=1671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}