{"id":1672,"date":"2020-01-05T14:03:24","date_gmt":"2020-01-05T11:03:24","guid":{"rendered":"http:\/\/vine-nn.ru\/si-per-te-bere-shampanje\/"},"modified":"2020-01-05T14:03:24","modified_gmt":"2020-01-05T11:03:24","slug":"si-per-te-bere-shampanje","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/si-per-te-bere-shampanje\/","title":{"rendered":"Si p\u00ebr t\u00eb b\u00ebr\u00eb shampanj\u00eb?"},"content":{"rendered":"<p>\n  <img decoding=\"async\" src=\"\/wp-content\/uploads\/f15a022aad26d4d7d1f589d1e7eedea7.jpg\" \/><\/p>\n<p>Champagne \u00ebsht\u00eb ndonj\u00eb ver\u00eb t\u00eb ve\u00e7ant\u00eb. P\u00ebr t\u00eb filluar me t\u00eb, kur vjelja e rrushit p\u00ebr shampanj\u00eb teknik\u00eb nuk \u00ebsht\u00eb p\u00ebrdorur, e gjith\u00eb mbledhja \u00ebsht\u00eb nj\u00eb manual procesit t\u00eb jap\u00eb fryte n\u00eb vendin e shtypit n\u00eb gjendje t\u00eb p\u00ebrsosur.\n<\/p>\n<p>\nT\u00eb rregullt t\u00eb m\u00ebdha shporta ishte z\u00ebvend\u00ebsuar me nj\u00eb t\u00eb vog\u00ebl scrip e basket n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos shtyp\u00eb t\u00eb rrushit t\u00eb veshin. P\u00ebr t\u00eb zvog\u00ebluar koh\u00ebn e udh\u00ebtimit e rrushit, t\u00eb caktoj\u00eb pikat e saj t\u00eb p\u00ebrpunimit t\u00eb drejtp\u00ebrdrejt\u00eb n\u00eb mes t\u00eb vreshtit.\n<\/p>\n<p>\n Kur prodhimi i bardh\u00eb shampanj\u00eb nga e zi t\u00eb rrushit Pinot Noir (kjo shampanj\u00eb \u00ebsht\u00eb n\u00eb etiket\u00eb Blanc de noirs \u2013 &#8220;Blanc de Noir&#8221;, dmth &#8220;e bardh\u00eb nga e zi&#8221;) q\u00eb ju duhet p\u00ebr t\u00eb l\u00ebng nuk \u00ebsht\u00eb n\u00eb kontakt me t\u00eb err\u00ebt t\u00eb l\u00ebkur\u00ebs s\u00eb manaferrat, prandaj t\u00eb tilla ndjeshm\u00ebri t\u00eb but\u00eb.<\/p>\n<p>\nNgjeshje duhet t\u00eb ndodh\u00eb shpejt dhe n\u00eb m\u00ebnyr\u00eb t\u00eb till\u00eb q\u00eb t\u00eb jet\u00eb sequentially dhe, ve\u00e7mas, t\u00eb mbledhur n\u00eb l\u00ebng. Prandaj, nj\u00eb form\u00eb e ve\u00e7ant\u00eb e tradicionale shampanj\u00eb shtyn: k\u00ebto rrushit jan\u00eb derdhur n\u00eb nj\u00eb sip\u00ebrfaqe t\u00eb m\u00ebdha, por shtresa me trash\u00ebsi duhet t\u00eb jet\u00eb e vog\u00ebl p\u00ebr t\u00eb leht\u00ebsuar l\u00ebvizjen e l\u00ebng. Korrur rrushi duhet t\u00eb jen\u00eb t\u00eb lira e d\u00ebmit.\n<\/p>\n<p>\nNgjeshje ndodh sipas rregullave t\u00eb rrepta. Ka nj\u00eb total prej 1 929 \u00e7\u00ebshtje p\u00ebr t\u00eb shtypur, secila prej t\u00eb cilave duhet t\u00eb marr\u00eb nj\u00eb leje t\u00eb posa\u00e7me t\u00eb pun\u00ebs.\n<\/p>\n<p>Nga 4,000 kg rrush p\u00ebr shampanj\u00eb t\u00eb prodhimit mund t\u00eb p\u00ebrdoret vet\u00ebm 25.5 HL e wort, e cila \u00ebsht\u00eb e ndar\u00eb n\u00eb dy fraksione: <\/p>\n<ul>\n<li> <b>cuv\u00e9e<\/b> (FR. cuvee) \u00ebsht\u00eb i pari n\u00eb vitin 2050 l <\/li>\n<li> <b>Ty<\/b> (FR.taille) \u2013 e ardhsh\u00ebm 500 l <\/li>\n<\/ul>\n<p>\n\u00cbsht\u00eb e mundur p\u00ebr t\u00eb compress t\u00eb tjera, por pastaj merrni wort q\u00eb nuk p\u00ebrshtaten me rregullat e appellation e shampanj\u00eb. Ky i ashtuquajtur&#8221; <strong>Rubezhnoe ver\u00eb<\/strong> (FR. reb\u00eache), i cili shkon p\u00ebr t\u00eb distillation. Se m\u00eb compression, keq e cil\u00ebsis\u00eb.<\/p>\n<p>\nSi rrjedhoj\u00eb e mash \u00ebsht\u00eb transportuar p\u00ebr n\u00eb punishte p\u00ebr t\u00eb ardhmen vinification p\u00ebr vera e bardh\u00eb m\u00ebnyr\u00eb t\u00eb zakonshme.<br \/>\nN\u00eb fund t\u00eb dimrit, bodrum master zhvillon kuvend: shijet e ver\u00ebs dhe p\u00ebrzierje e tyre n\u00eb t\u00eb tilla p\u00ebrmasa p\u00ebr t\u00eb arritur nj\u00eb harmonike, karakteristike t\u00eb k\u00ebsaj marke e shije. N\u00ebse nuk shampanj\u00eb millesime (dmth. jo nga nj\u00eb i vet\u00ebm dhe t\u00eb korrat e nj\u00eb vit t\u00eb caktuar), shfryt\u00ebzimi i rezervave t\u00eb ver\u00ebrave nga vitet e m\u00ebparshme. Champagne ligjeve t\u00eb lejoj\u00eb shtimin e nj\u00eb sasi e vog\u00ebl e ver\u00eb t\u00eb kuqe n\u00eb t\u00eb bardh\u00eb, p\u00ebr t\u00eb marr\u00eb nj\u00eb ngjyr\u00eb roz\u00eb ton (e cila \u00ebsht\u00eb e ndaluar n\u00eb t\u00eb gjitha pjes\u00ebt e tjera t\u00eb Franc\u00ebs).<\/p>\n<p>\nPastaj fillon t\u00eb ve\u00e7ant\u00eb t\u00eb prodhimit \u2013 transformimin e ende ver\u00eb n\u00eb gaz.\n <\/p>\n<h2>&#8220;Shampanj\u00eb metod\u00eb&#8221;<\/h2>\n<p>\nV\u00ebrtet\u00eb shampanj\u00eb quhet <strong>shampanj\u00eb metod\u00eb<\/strong> , nga e mes\u00ebm t\u00eb fermentimit n\u00eb shishe. <\/p>\n<p>\n T\u00eb nj\u00ebjt\u00ebn metod\u00eb n\u00eb raport me ver\u00ebra me gaz i prodhuar n\u00eb shampanj\u00eb, \u00ebsht\u00eb z\u00ebvend\u00ebsuar nga termi metod\u00ebn tradicionale \u2013 m\u00e9thode traditionnelle. Ajo p\u00ebrb\u00ebhet nga k\u00ebto.\n<\/p>\n<p>Rrushi jan\u00eb korrur, e v\u00ebn\u00eb n\u00ebn presion, t\u00eb b\u00ebr\u00eb n\u00eb <b>baz\u00eb t\u00eb ver\u00eb<\/b> \u2013 e zakonshme ende ver\u00eb, n\u00eb vend t\u00eb tharta p\u00ebr t\u00eb ngr\u00ebn\u00eb nuk \u00ebsht\u00eb e dobishme. At\u00ebher\u00eb sillnie ju nj\u00eb p\u00ebrzierja e baz\u00ebs ver\u00ebrave, arritjen e d\u00ebshiruar shije q\u00eb i plot\u00ebson stilin e prodhuesit. P\u00ebrzierje mund t\u00eb ver\u00ebrave t\u00eb viteve t\u00eb ndryshme, dhe vera e vetme e korrjes. Ideja kryesore e k\u00ebsaj p\u00ebrzierje, e cila \u00ebsht\u00eb thirrur <strong>n\u00eb kuvend<\/strong> p\u00ebr t\u00eb arritur q\u00ebndrueshm\u00ebri e shijes, zbutjen nga luhatjet vjetore n\u00eb cil\u00ebsin\u00eb dhe karakteristikat e kulture. Q\u00eb rezultojn\u00eb nga kjo p\u00ebrzierje \u00ebsht\u00eb quajtur <b>Cuvee<\/b> (cuvee). P\u00ebrzierje t\u00eb marra nga p\u00ebrzgjedhur baz\u00eb t\u00eb saj p\u00ebr q\u00ebllime t\u00eb ve\u00e7anta, t\u00eb quajtur <b>nj\u00eb prestigj t\u00eb Cuvee<\/b> (cuvee prestigj)<\/p>\n<p>N\u00ebse kulture \u00ebsht\u00eb shquar, \u00ebsht\u00eb shampanj\u00eb b\u00ebr\u00eb vet\u00ebm nga ai, duke v\u00ebn\u00eb n\u00eb vit n\u00eb shishe, dhe \u00ebsht\u00eb quajtur shampanj\u00eb <b>millesime<\/b> (sinonim &#8220;vintage&#8221;).\n<\/p>\n<p>\nPastaj p\u00ebrzierje e baz\u00ebs vera n\u00eb shishe dhe t\u00eb shtoni ashtuquajtur <b>e liqueur de tirage<\/b> (liqueur de tirage) \u2013 ver\u00eb me tretur kallam sheqeri dhe posa\u00e7\u00ebrisht edukuar maja presione. Shishe bllokuar p\u00ebrkohshme metalike kapele (kuror\u00eb ppb, si birr\u00eb), ndonj\u00ebher\u00eb me p\u00ebrdorimin e nj\u00eb plastike gasket <b>bidule<\/b> (bidule), i cili mund t\u00eb marr\u00eb form\u00ebn e nj\u00eb Filxhan p\u00ebr t\u00eb leht\u00ebsuar mbledhjen e t\u00eb beft\u00eb.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/4dbddd16bbb45fa8b91c12af4b3f6264.jpg\" \/><\/p>\n<p class=\"remark\">Opsion gjuetar fokash (bidule) n\u00eb form\u00ebn e nj\u00eb Filxhan<\/p>\n<p>Disa (shum\u00eb pak) prodhuesve t\u00eb kryer nj\u00eb t\u00eb mesme t\u00eb fermentimit n\u00ebn natyrore tape p\u00ebrkohsh\u00ebm, me arsyetimin se saj struktur\u00ebn poroze rrjedh pak m\u00eb shum\u00eb oksigjen, q\u00eb e b\u00ebjn\u00eb ver\u00ebn m\u00eb t\u00eb but\u00eb dhe loj\u00ebs e bubbles \u00ebsht\u00eb m\u00eb e holl\u00eb. N\u00eb k\u00ebt\u00eb rast, tap\u00eb n\u00eb shishe mban klip t\u00eb quajtur <b>agraf<\/b> (FR. agrafe):\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/a5db4caac96d0a9fdd1f89045c158e55.jpg\" \/><\/p>\n<p class=\"remark\">Agraf mban nj\u00eb p\u00ebrkohshme natyrore tub gjat\u00eb mes\u00ebm t\u00eb fermentimit<\/p>\n<p>\nVera n\u00eb shishe p\u00ebrs\u00ebri fillon t\u00eb enden, dhe p\u00ebr shkak shishe \u00ebsht\u00eb fort e mbuluar, e dioksidit t\u00eb karbonit tretur n\u00eb ver\u00eb, duke e kthyer ende n\u00eb ver\u00eb e gazuar.\n<\/p>\n<p>\n Kur t\u00eb fermentimit \u00ebsht\u00eb e gjat\u00eb, shishe t\u00eb mbetet n\u00eb bodrum n\u00eb nj\u00eb pozicion horizontal n\u00eb t\u00eb drunjta racks (FR. sur latte) p\u00ebr plakjen m\u00eb t\u00eb vogla t\u00eb kaluar maja (sur g\u00ebnjesht\u00ebr plakjes) dhe produktet e tyre autolysis (post-mortem dekompozimit). Gjat\u00eb plakjes n\u00eb t\u00eb vogla, m\u00eb t\u00eb imta dhe t\u00eb rafinuar buqet\u00eb me rezulton. Legjislative minimale n\u00eb shampanj\u00eb \u00ebsht\u00eb 12 muaj. plakjes n\u00eb t\u00eb vogla e t\u00eb shk\u00eblqyesh\u00ebm (plus tre muaj pas largimit nga llumrat), por n\u00eb praktik\u00eb k\u00ebto terma jan\u00eb gjithmon\u00eb e m\u00eb shum\u00eb.<\/p>\n<p>Pas ekspozimit shishe me kok\u00eb posht\u00eb vendosur n\u00eb nj\u00eb speciale t\u00eb q\u00ebndroj\u00eb p\u00ebr t\u00eb mbledhur t\u00eb sedimenteve n\u00eb qaf\u00eb.\n <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/8bdb99b38a2283c1ab816f3b950fabf6.jpg\" \/><\/p>\n<p class=\"remark\">Muzik\u00eb t\u00eb q\u00ebndroj\u00eb p\u00ebr manual riddling<\/p>\n<p id=\"terms2\">\nShishe t\u00eb rregullt povorachivat rreth boshtit t\u00eb saj, rritjen e k\u00ebnd prej tyre ulje n\u00eb vrima t\u00eb q\u00ebndroj\u00eb, gjegj\u00ebsisht, shishe jan\u00eb duke u b\u00ebr\u00eb m\u00eb pozit\u00eb vertikale. Q\u00ebllimi i k\u00ebtyre manipulim \u00ebsht\u00eb q\u00eb t\u00eb mbledh\u00eb t\u00eb gjitha sedimenteve n\u00eb qaf\u00eb, parandalimin at\u00eb nga t\u00eb f\u00ebrkimit n\u00eb muret e shishe. Ky proces quhet <b>remuage<\/b>. P\u00ebr her\u00eb t\u00eb par\u00eb muzik\u00ebn q\u00ebndron p\u00ebr riddling \u00ebsht\u00eb p\u00ebrdorur nga shampanj\u00eb sht\u00ebpin\u00eb Veuve Clicquot.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/d8af97552dd29d818c850b56790a62ef.jpg\" \/><\/p>\n<p class=\"remark\">Sedimenteve n\u00eb shishe shampanj\u00eb pas riddling<\/p>\n<p>\nShum\u00eb moderne prodhime t\u00eb arkaike prej druri muzik\u00eb q\u00ebndron i hapi rrug\u00ebn moderne europalets \u2013 automatizuar rrjet\u00eb teli kube q\u00eb t\u00eb z\u00ebvend\u00ebsoj\u00eb pun\u00eb krahu p\u00ebr kthimin e shisheve. Hyrje n\u00eb risit\u00eb e industris\u00eb k\u00ebrkuar prodhuesve t\u00eb cava nga Katalonia.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/eae61ae0d75b7bdbfe2cfc6a2cc27539.jpg\" \/><\/p>\n<p class=\"remark\">Automatike europalety z\u00ebvend\u00ebsuar manual remuage<\/p>\n<p>\nMbledhur k\u00ebshtu, sedimenteve \u00ebsht\u00eb e ngrir\u00eb, shum\u00eb e ftohjes zon\u00ebn e qaf\u00ebs s\u00eb shishes, immersing n\u00eb sh\u00ebllir\u00eb ose glycol. Pastaj, shishe tashm\u00eb n\u00eb pozicionin normal \u2013 kjo \u00ebsht\u00eb nj\u00eb e ashp\u00ebr me sedimenteve n\u00ebn presionin e tv l\u00eb shishe. Ky sedimenteve procesi i largimit \u00ebsht\u00eb quajtur <b>disgorging<\/b> (FR. d\u00e9gorgeage). <\/p>\n<p>\nPas disgorging \u00ebsht\u00eb kryer shtuar (p\u00ebr kompensimin e humbjeve t\u00eb ver\u00ebs, nd\u00ebrsa nxjerrjen e ngrir\u00eb t\u00eb llumit) dhe t\u00eb shtoni n\u00eb t\u00eb ashtu-quajtur <strong>kombinuar me doza liqueur<\/strong> (liqueur de doza, <b>ai ekspedit\u00eb liqueur<\/b> ekspedit\u00eb liqueur d) p\u00ebrmban t\u00eb tretur n\u00eb t\u00eb nj\u00ebjt\u00ebn ver\u00eb dhe sheqer, me nj\u00eb &#8220;sekret aditiv\u00ebve&#8221; krijues dhe t\u00eb ngusht\u00eb e t\u00eb p\u00ebrhershme (natyrore tape) tape, t\u00eb mbajtur shishe shtremb\u00ebruar teli <b>muselet<\/b>.\n<\/p>\n<p>Presioni n\u00eb shishe shampanj\u00eb gati: 5-6 ATM.<\/p>\n<p>\nN\u00eb var\u00ebsi t\u00eb sasis\u00eb s\u00eb sheqerit n\u00eb liqueur kombinuar me doz\u00eb t\u00eb kthehet n\u00eb nj\u00eb shampanj\u00eb t\u00eb ndryshme shkall\u00ebn e \u00ebmb\u00eblsi. N\u00ebse sheqer para fundit mbulimi nuk \u00ebsht\u00eb shtuar, at\u00ebher\u00eb shampanj\u00eb merr mbishkrimin <b>brut natyr\u00ebs<\/b> ose <b>z\u00e9ro dozen<\/b>. Kjo, megjithat\u00eb, nuk do t\u00eb thot\u00eb domosdoshm\u00ebrisht zero sheqer, sepse jo t\u00eb gjitha sheqernat subjekt i rishikimit nga maja. Por \u00ebmb\u00eblsin\u00eb e k\u00ebtyre ver\u00ebrave \u00ebsht\u00eb minimale t\u00eb t\u00eb gjitha opsionet e mundshme.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Champagne \u00ebsht\u00eb ndonj\u00eb ver\u00eb t\u00eb ve\u00e7ant\u00eb. P\u00ebr t\u00eb filluar me t\u00eb, kur vjelja e rrushit p\u00ebr shampanj\u00eb teknik\u00eb nuk \u00ebsht\u00eb p\u00ebrdorur, e gjith\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-1672","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\/1672","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=1672"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1672\/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=1672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}