{"id":1673,"date":"2020-01-05T14:04:04","date_gmt":"2020-01-05T11:04:04","guid":{"rendered":"http:\/\/vine-nn.ru\/si-per-te-bere-me-gaz-te-veres\/"},"modified":"2020-01-05T14:04:04","modified_gmt":"2020-01-05T11:04:04","slug":"si-per-te-bere-me-gaz-te-veres","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/si-per-te-bere-me-gaz-te-veres\/","title":{"rendered":"Si p\u00ebr t\u00eb b\u00ebr\u00eb me gaz t\u00eb ver\u00ebs?"},"content":{"rendered":"

Ky artikull \u00ebsht\u00eb p\u00ebr prodhuesit. Cm. edhe nj\u00eb pasqyr\u00eb e vera e gazuar nga vende t\u00eb<\/p>\n

Vera e gazuar<\/strong> \u2013 nj\u00eb ver\u00eb e ngarkuar me dioksid karboni q\u00eb i b\u00ebn ata t\u00eb fizzy.
\nDyoksidi i karbonit \u00ebsht\u00eb formuar n\u00eb rrushit mash gjat\u00eb procesit t\u00eb fermentimit t\u00eb natyrshme. M\u00ebnyra n\u00eb t\u00eb cil\u00ebn dyoksidi i karbonit \u00ebsht\u00eb derdhur n\u00eb ver\u00eb, si n\u00eb sod\u00eb, ekziston, por numri i k\u00ebtyre ver\u00ebrave \u00ebsht\u00eb nj\u00eb pjes\u00eb e vog\u00ebl (eksportet jan\u00eb jo konkurrues, k\u00ebshtu q\u00eb ne kemi pothuajse asnj\u00eb t\u00eb huaj t\u00eb saj n\u00eb k\u00ebt\u00eb kategori), dhe nivelit q\u00eb vendin e tyre n\u00eb raftet e “rrethrrotullim”, por jo n\u00eb k\u00ebt\u00eb shqyrtim.\n<\/p>\n

<\/p>\n

\nK\u00ebshtu, formimi i dioksidit t\u00eb karbonit n\u00eb t\u00eb procesit t\u00eb fermentimit \u2013 e natyrshme dhe e pashmangshme e procesit. N\u00eb prodhimin e qet\u00eb (nuk e gazuar) ver\u00ebrat, CO2 \u00ebsht\u00eb nj\u00eb n\u00ebnprodukt i cili i shp\u00ebton n\u00eb atmosfer\u00eb. N\u00ebse q\u00ebllimi \u00ebsht\u00eb prodhimin e vera e gazuar, procesin e akumulimit dhe ruajtjes s\u00eb dioksidit t\u00eb karbonit \u00ebsht\u00eb marr\u00eb n\u00ebn kontroll dhe fiton nuanca t\u00eb holla, var\u00ebsisht nga lloji i l\u00ebnd\u00ebve t\u00eb para dhe nivelin e vera e gazuar e k\u00ebrkuar nga winemaker.\n<\/p>\n

\nPrania e sasive t\u00eb m\u00ebdha t\u00eb dioksidit t\u00eb karbonit n\u00eb ver\u00eb t\u00eb ndikoj\u00eb duksh\u00ebm n\u00eb arom\u00eb e saj dhe aroma e perceptimit, dhe p\u00ebr k\u00ebt\u00eb arsye zgjedhja e rrushit dhe vendbanimi, dhe m\u00ebnyr\u00ebn e prodhimit t\u00eb ver\u00ebs, q\u00eb \u00ebsht\u00eb parashikuar t\u00eb b\u00ebhen me gaz, do t\u00eb ndryshojn\u00eb nga ata q\u00eb do t\u00eb kishte zgjedhur winemaker n\u00eb prodhimin e zakonsh\u00ebm t\u00eb ver\u00ebrave.\n<\/p>\n

N\u00eb baz\u00eb t\u00eb prodhimit modern t\u00eb cil\u00ebsis\u00eb vera e gazuar \u00ebsht\u00eb tre faza: <\/p>\n

  • Fillore fermentimi \u2013 prodhimi i baz\u00ebs ver\u00ebrave me t\u00eb drejt\u00eb parametrat (aciditetit, p\u00ebrmbajtjen e sheqerit, etj.)<\/li>\n
  • N\u00eb shum\u00eb raste,<\/i> p\u00ebrzierja e disa baz\u00eb t\u00eb saj p\u00ebr t\u00eb arritur d\u00ebshiruar arom\u00eb karakteristike.<\/li>\n
  • Vazhdimin e ri t\u00eb fermentimit ose ri-fermentim e baz\u00ebs ver\u00ebs (nj\u00eb p\u00ebrzierje e ver\u00ebs) n\u00eb nj\u00eb mbyllur kusht p\u00ebr mbledhjen dhe mbajtjen e CO2 \u2013 pra marrjen e nj\u00eb ver\u00eb e gazuar.<\/li>\n

    T\u00eb gjitha metodat kryesore e vera e gazuar prodhimit: <\/h3>\n
      \n
    • “Vjetruar” metoda<\/strong> (paraardh\u00ebsit) \u2013 nj\u00eb fermentimi \u00ebsht\u00eb p\u00ebrfunduar n\u00eb shishe t\u00eb mbyllura, mbledh nj\u00eb CO2<\/li>\n
    • T\u00eb pun\u00ebs intensive shampanj\u00eb metod\u00eb<\/strong>n\u00eb t\u00eb cil\u00ebn gaz \u00ebsht\u00eb arritur gjat\u00eb ri-fermentim e baz\u00ebs ver\u00eb individuale n\u00eb shishe, me m\u00eb tej plakjen e ver\u00ebs n\u00eb m\u00eb t\u00eb vogla dhe nj\u00eb t\u00eb ve\u00e7ant\u00eb procesin e nxjerrjes.<\/li>\n
    • Thjeshtuar metod\u00eb t\u00eb rezervuarit (Sharma Martinotti)<\/strong> : ri-fermentimit n\u00eb nj\u00eb t\u00eb vetme t\u00eb m\u00ebdha t\u00eb rezervuar t\u00eb mbyllur, nga e cila p\u00ebrfundoi me gaz t\u00eb ver\u00ebs, ruajtjen e presionit \u00ebsht\u00eb e filtruar dhe shishe.<\/li>\n
    • Transferimi<\/strong>: “kompromisi” opsion, n\u00eb t\u00eb cil\u00ebn ver\u00eb ferments dhe elektrone t\u00eb CO2 t\u00eb ve\u00e7ant\u00eb n\u00eb shishe dhe pas shtes\u00eb plakjes n\u00eb t\u00eb vogla, n\u00ebn presionin \u00ebsht\u00eb shkarkuar n\u00eb tank, ku ajo \u00ebsht\u00eb e filtruar dhe ri-shishe. <\/li>\n<\/ul>\n

      \n Tani \u00e7do gj\u00eb n\u00eb rregull.\n<\/p>\n

      Vjetruar (rurale)<\/h2>\n

      \n Sinonime dhe variacione: m\u00e9thode rurale (“rural metoda”), m\u00e9thode ancestrale (st\u00ebrgjyshore, “metoda e paraardh\u00ebsve”, rajon Lima), m\u00e9thode dioise (n\u00eb rajonin e Di e lugin\u00ebn Rhone), m\u00e9thode gaillacoise (n\u00eb komun\u00ebn e Giac).\n <\/p>\n

      \nKjo \u00ebsht\u00eb m\u00eb e thjesht\u00eb metoda \u2013 me t\u00eb vetmin fermentimit q\u00eb po mbahet n\u00eb shishe<\/b>. Pasi q\u00eb gjith\u00e7ka ka filluar. Pra n\u00eb fakt, metoda e paraardh\u00ebsit m\u00eb tradicionale se “tradicionale shampanj\u00eb” metod\u00eb.\n<\/p>\n

      \u00c7far\u00eb \u00ebsht\u00eb thelbi.<\/p>\n

      Q\u00eb nga fermentimi \u00ebsht\u00eb gjithmon\u00eb i shoq\u00ebruar nga e lirimit t\u00eb dioksidit t\u00eb karbonit, m\u00eb t\u00eb thjeshta gj\u00eb q\u00eb ju mund t\u00eb b\u00ebni p\u00ebr t\u00eb marr\u00eb nj\u00eb pije e gazuar \u2013 af\u00ebr kapacitetit t\u00eb plot\u00eb t\u00eb fermentimit dhe nuk e l\u00ebn\u00eb at\u00eb t\u00eb CO2 deri n\u00eb sh\u00ebrbim. Kjo \u00ebsht\u00eb metoda.\n <\/p>\n

      Tretje fillon n\u00eb m\u00ebnyr\u00eb t\u00eb zakonshme n\u00eb fu\u00e7i ose \u00e7elik butet, pastaj ndalet me ftohje dhe shishe, n\u00eb t\u00eb cil\u00ebn procesi \u00ebsht\u00eb rifilloi n\u00eb nj\u00eb hap\u00ebsir\u00eb t\u00eb mbyllur, t\u00eb mbledhur brenda prodhojn\u00eb dioksid karboni. <\/p>\n

      Nuanca t\u00eb metod\u00ebs “paraardh\u00ebsit”<\/p>\n

      \nS\u00eb pari: presioni q\u00eb \u00ebsht\u00eb formuar n\u00eb nj\u00eb shishe t\u00eb mbyllura gjat\u00eb mes\u00ebm t\u00eb fermentimit, mund t\u00eb duket e pamjaftueshme p\u00ebr t\u00eb frym\u00ebzuar nj\u00eb dashnor i zakonsh\u00ebm me gaz (n\u00eb rastin e methode ancestrale komuna Limoux). Edhe pse gjat\u00eb k\u00ebtyre “paraardh\u00ebsit” problemi shpesh ishte n\u00eb t\u00eb kund\u00ebrt (shih historia e shampanj\u00eb)\n<\/p>\n

      Pika e dyt\u00eb \u2013 paraqitja.<\/p>\n

      Methode ancestrale n\u00eb Lima (rajon Languedoc) \u00ebsht\u00eb m\u00ebnyr\u00eb tradicionale q\u00eb ajo nuk ka filt\u00ebr: shpenzuar maja mbetet n\u00eb shishe ver\u00eb \u00ebsht\u00eb marr\u00eb me nj\u00eb dukshme sedimenteve, t\u00eb vrenjtur.\n<\/p>\n

      \nProdhuesit e komun\u00ebs Gaillac (methode gaillacoise) dhe n\u00eb af\u00ebrsi t\u00eb qytetit i Di (methode dioise) Lugin\u00ebn Rhone preferojn\u00eb t\u00eb filtruar nga t\u00eb sedimenteve. N\u00eb methode dioise vera \u00ebsht\u00eb e filtruar nga transferimi, d.m.th, ajo nuk \u00ebsht\u00eb mjaft “metoda e t\u00eb par\u00ebve”.\n<\/p>\n

      E treta caveat s\u00eb “rural” metoda \u2013 shije q\u00eb ndodh n\u00eb fund.<\/p>\n

      Q\u00eb nga kjo prodhimin e vera e gazuar duke p\u00ebrdorur natyrore maja (nuk e realizuara n\u00eb nj\u00eb laborator i kultur\u00ebs, si n\u00eb shampanj\u00eb), rezultati nuk \u00ebsht\u00eb aq e q\u00ebndrueshme, dhe me shije t\u00eb mund t\u00eb jen\u00eb t\u00eb ndryshme… rurale identitetit \ud83d\ude42 <\/p>\n

      \nMegjithat\u00eb, e nj\u00ebjta methode dioise (Lugin\u00ebn Rhone) lejon p\u00ebrzierjen e grupe t\u00eb ndrysh\u00ebm t\u00eb wort nga bodrum master para fermentimit n\u00eb shishe, p\u00ebr t\u00eb marr\u00eb d\u00ebshiruar shije (si n\u00eb shampanj\u00eb). <\/p>\n

      \nGjithsesi, k\u00ebto ver\u00ebra kan\u00eb tifoz\u00ebt e tyre. P\u00ebrve\u00e7 k\u00ebsaj, me njohjen e ver\u00ebs e b\u00ebr\u00eb n\u00eb “mod\u00ebs s\u00eb vjet\u00ebr” metoda \u00ebsht\u00eb shum\u00eb informative dhe t\u00eb dobishme p\u00ebr t\u00eb kuptuar p\u00ebrpjekjet e b\u00ebra n\u00eb prodhimin e m\u00eb shum\u00eb komplekse vera e gazuar “shampanj\u00eb” metod\u00eb.\n<\/p>\n

      Vera e gazuar prodhuar n\u00eb koh\u00ebn ton\u00eb nga kjo metod\u00eb n\u00eb Franc\u00eb: Blanquette methode ancestrale (Limoux, rajon Languedoc), Clairette de Vdes\u00eb Tradit\u00ebn (“Cleret de Di tradison” (Lugin\u00ebn Rhone), vera e gazuar e komun\u00ebs Gaillac: Gaillac methode gaillacoise, Gaillac methode ancestrale, nj\u00eb gaz Cerdon Bugey (Bugey Cerdon, Savoie). Itali: Prosecco Colfondo, Campagne Frank Cornelissen.\n<\/p>\n

      N\u00eb p\u00ebrgjith\u00ebsi, k\u00ebto ver\u00ebra jan\u00eb t\u00eb dallohen nga nj\u00eb p\u00ebrmbajtje t\u00eb ul\u00ebt t\u00eb alkoolit (6-9%) dhe shpesh prania e mbetur \u00ebmb\u00eblsi (dmth ajo shpesh semidry dhe semisweet, ver\u00ebrat).
      \nDrejtori lloje: Muzak (Mauzac Blanc) , Muscat Blanc <\/p>\n

      Champagne metod\u00eb<\/h2>\n

      \n Sinonime: metoda tradicionale, klasike metod\u00eb.\n <\/p>\n

      \n Pas fillores, fermentimi baz\u00eb ver\u00ebrave t\u00eb qet\u00eb ( e drith\u00ebrave t\u00eb ndryshme dhe varieteteve) jan\u00eb t\u00eb p\u00ebrziera, ata shtoi maja dhe sheqer, pas s\u00eb cil\u00ebs ata jan\u00eb n\u00eb shishe p\u00ebr t\u00eb ri-fermentimi dhe plakjes, n\u00eb m\u00eb t\u00eb vogla . Pastaj, duke p\u00ebrdorur nj\u00eb seri e ve\u00e7ant\u00eb e manipulime, e sedimenteve \u00ebsht\u00eb mbledhur n\u00eb shishe dhe \u00ebsht\u00eb larguar (shih disgorging). N\u00eb ver\u00eb e gazuar, n\u00eb shishe, \u00ebsht\u00eb shtuar nj\u00eb p\u00ebrzierje e kallam sheqeri q\u00eb p\u00ebrcakton shkalla p\u00ebrfundimtare t\u00eb \u00ebmb\u00eblsin\u00eb e ver\u00ebs, pastaj e ver\u00ebs \u00ebsht\u00eb d\u00ebrguar n\u00eb plakje ose shitur. <\/p>\n

      Presioni n\u00eb shishe: 5-6 bar<\/p>\n

      Detaje rreth k\u00ebsaj metode me t\u00eb gjitha kushtet k\u00ebtu .<\/p>\n

      Historia e “shampanj\u00eb metod\u00ebn” e parashtruara n\u00eb k\u00ebt\u00eb dokument .<\/p>\n

      P\u00ebrve\u00e7 shampanj\u00eb, kjo metod\u00eb \u00ebsht\u00eb p\u00ebrdorur n\u00eb prodhimin e vera e gazuar si cr\u00e9mant (Franc\u00eb), Franciacorta (Itali), Oltrep\u00f2 Pavese Metodo Classico (Itali), Trento (Itali), Alta Langa (Itali), gurore (Spanj\u00eb) gazuar premium gjermane Winzersekt si dhe anglisht vera e gazuar.<\/p>\n

      Sharma Metod\u00eb Martinotti<\/h2>\n

      \n Sinonime: Sharma metod\u00eb (Charmat), Italian metod\u00eb, tank metod\u00eb, presionin e tankeve<\/p>\n

      Pas fillores, fermentimi, e qet\u00eb, baza e ver\u00ebs \u00ebsht\u00eb e vendosur n\u00eb nj\u00eb pjes\u00eb t\u00eb madhe \u00e7eliku tanke, ku kushtet e kontrolluar presionin dhe temperatur\u00ebn, t\u00eb mes\u00ebm dhe t\u00eb fermentimit p\u00ebr shkak t\u00eb shtuar maja dhe sheqer. Pastaj, mbajtjen e presionit, vera \u00ebsht\u00eb e filtruar nga sedimenteve dhe shishe.<\/p>\n

      Presioni n\u00eb shishe: 2,5-3,5 bar<\/p>\n

      P\u00ebrdorimi i madh tanke lejon p\u00ebr t\u00eb p\u00ebrshpejtuar dhe thjesht\u00ebsuar procesin e arsimit t\u00eb mes\u00ebm t\u00eb fermentimit. Megjithat\u00eb, kjo metod\u00eb nuk jep koh\u00eb t\u00eb gjat\u00eb plakjes n\u00eb t\u00eb vogla, e cila \u00ebsht\u00eb nj\u00eb parakusht i nevojsh\u00ebm p\u00ebr marrjen e nj\u00eb kompleksi vera e gazuar me zhvilluara aromatics. <\/p>\n

      Historia e metoda<\/h3>\n

      N\u00eb 1895, Federico Martinotti (Federico Martinotti), oenologist nga provinc\u00ebn italiane t\u00eb Asti projektuar “autoclave” \u2013 nj\u00eb pjes\u00eb t\u00eb madhe t\u00eb TVSH-s\u00eb t\u00eb sistemit t\u00eb ftohjes dhe t\u00eb mbaj\u00eb presionin, i cili i b\u00ebri Francez Momeni (Maumene) z\u00ebvend\u00ebsimi i mes\u00ebm fermentimin e me gaz t\u00eb ver\u00ebs n\u00eb shishe t\u00eb fermentimit n\u00eb en\u00eb t\u00eb madhe p\u00ebr t\u00eb leht\u00ebsuar procesin. Instalimi i mbledhur nga Momeni n\u00eb 1852, nuk ishin t\u00eb p\u00ebrshtatshme p\u00ebr p\u00ebrdorim n\u00eb prodhim.\n<\/p>\n

      Me shpikjen e autoclave, Martinotti n\u00eb Itali filloi n\u00eb hyrjen e tankeve metod\u00eb e vera e gazuar e prodhimit n\u00eb v\u00ebllime t\u00eb vogla.<\/p>\n

      N\u00eb 1907 e Francez eug\u00e8ne Sharma (Eugene Charmat) solli hartimin e autoclave, Martinotti fuqi industriale most\u00ebr, e cila p\u00ebrdoret nj\u00eb \u00e7elik t\u00eb TVSH-s\u00eb, enameled brenda.\n<\/p>\n

      \nPrandaj, t\u00eb gjith\u00eb e mbi emrat e k\u00ebsaj metode.\n <\/p>\n

      Me metod\u00ebn e Sharma Martinotti i ver\u00ebrave italiane Prosecco \u00ebsht\u00eb prodhuar, shumica e t\u00eb tjera italiane, vera e gazuar, m\u00eb gjermanisht Sekt vera e gazuar m\u00eb ver\u00ebra me gaz i bot\u00ebs s\u00eb Re.<\/p>\n

      Nj\u00eb modifikohet metoda e Sharma<\/strong> \u00ebsht\u00eb p\u00ebrdorur n\u00eb prodhimin e gazuar Asti<\/p>\n","protected":false},"excerpt":{"rendered":"

      Ky artikull \u00ebsht\u00eb p\u00ebr prodhuesit. Cm. edhe nj\u00eb pasqyr\u00eb e vera e gazuar nga vende t\u00eb Vera e gazuar \u2013 nj\u00eb ver\u00eb e…<\/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-1673","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\/1673","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=1673"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1673\/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=1673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}