{"id":1682,"date":"2020-01-05T14:09:04","date_gmt":"2020-01-05T11:09:04","guid":{"rendered":"http:\/\/vine-nn.ru\/akull-veres\/"},"modified":"2020-01-05T14:09:04","modified_gmt":"2020-01-05T11:09:04","slug":"akull-veres","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/akull-veres\/","title":{"rendered":"Akull ver\u00ebs"},"content":{"rendered":"

\nMir\u00eb se vini n\u00eb pabesuesh\u00ebm bot\u00ebn e ice \u2013 ver\u00eb nj\u00eb nga gabimet e \u00ebmb\u00ebl e natyr\u00ebs. \u00cbsht\u00eb e mahnitshme se si dikush mund t\u00eb b\u00ebjn\u00eb q\u00ebllimisht k\u00ebt\u00eb ver\u00eb. N\u00eb fakt, kjo \u00ebsht\u00eb nj\u00eb nga m\u00eb t\u00eb v\u00ebshtir\u00eb dhe koha-konsumojn\u00eb punon n\u00eb historin\u00eb e ver\u00ebs. Vet\u00ebm imagjinoni veten tuaj n\u00eb dim\u00ebr e acar n\u00eb nj\u00eb shpat t\u00eb pjerr\u00ebt vresht n\u00eb Gjermani, mbledhjen e t\u00eb ngrir\u00eb, manaferrat…\n<\/p>\n

<\/p>\n

\nPa dyshim, “eiswein” (ice ver\u00eb) \u2013 thesari m\u00eb i madh i ver\u00ebs n\u00eb bot\u00eb.\n<\/p>\n

\nVlen t\u00eb p\u00ebrmendet se n\u00eb ver\u00eb dhe vet\u00ebm at\u00eb dal hunda e tij rishtar connoisseurs ver\u00eb. Mjafton t\u00eb themi se ajo \u00ebsht\u00eb dy her\u00eb m\u00eb e \u00ebmb\u00ebl si Coca-Cola. Por nj\u00eb her\u00eb ju t\u00eb provoni t\u00eb v\u00ebrtet\u00eb akull ver\u00ebs, \u00ebsht\u00eb e pamundur t\u00eb flas p\u00ebr at\u00eb pa hequr kapel\u00ebn.\n<\/p>\n

Nj\u00eb histori e shkurt\u00ebr e<\/h3>\n

\nBesohet se n\u00eb gjermanisht Franconia, sidomos n\u00eb t\u00eb ftoht\u00eb 1794, ver\u00ebb\u00ebr\u00ebsit ishin t\u00eb detyruar t\u00eb b\u00ebjn\u00eb ver\u00eb nga ato fryte, t\u00eb cilat mezi arriti t\u00eb mbledh\u00eb. Vera e k\u00ebtij viti i korrjes ka qen\u00eb jasht\u00ebzakonisht e lart\u00eb n\u00eb sheqer dhe kishte nj\u00eb tuf\u00eb lulesh luksoze. Dhe pas nj\u00eb kohe kjo praktik\u00eb u b\u00eb e p\u00ebrhapur n\u00eb gjuh\u00ebn gjermane i ver\u00ebs. Nga mesi i viteve 1800 n\u00eb Rheingau rajon ishte e njohur tashm\u00eb si nj\u00eb prodhues i ver\u00ebs, t\u00eb cilat Gjerman\u00ebt thirrje eiswein<\/strong>.\n<\/p>\n

Si p\u00ebr t\u00eb b\u00ebr\u00eb akull ver\u00ebs<\/h3>\n

\nSekreti i eiswein t\u00eb prodhimit n\u00eb p\u00ebrpunimin e t\u00eb manaferrat t\u00eb ngrira n\u00eb nj\u00eb temperatur\u00eb prej rreth -7\u00b0. Rrushi dor\u00ebzuar t\u00eb ver\u00ebs n\u00eb form\u00eb t\u00eb ngrir\u00eb, ku manaferrat jan\u00eb vendosur n\u00eb nj\u00eb polic dhe pastaj n\u00eb nj\u00eb ver\u00eb, shtypni. Nj\u00eb brez i shtyn ishte vrar\u00eb n\u00eb nj\u00eb p\u00ebrpjekje p\u00ebr nxjerrjen e koncentruar l\u00ebng-shurup t\u00eb ftoht\u00eb dhe t\u00eb ngurt\u00eb si mermeri t\u00eb rrushit.\n<\/p>\n

\nP\u00ebr shkak t\u00eb jasht\u00ebzakonisht t\u00eb lart\u00eb \u00ebmb\u00eblsirat l\u00ebng (32-46 \u00b0 Brix) wort k\u00ebrkon 3-6 muaj p\u00ebr nj\u00eb shum\u00eb t\u00eb ngadalsh\u00ebm dhe t\u00eb kujdessh\u00ebm t\u00eb fermentimit, i cili ka rezultuar me lindjen e “akullit” ver\u00eb me nj\u00eb alkool prej rreth 10% dhe nj\u00eb mbetur p\u00ebrmbajtjen e sheqerit 160-220 g \/ l\n<\/p>\n

Rrushi<\/h3>\n

\nE varieteteve t\u00eb rrushit, q\u00eb kryejn\u00eb mir\u00eb n\u00eb klimat e ftoht\u00eb, jan\u00eb m\u00eb t\u00eb p\u00ebrshtatshme p\u00ebr akull ver\u00ebs.\n<\/p>\n

\nE bardh\u00eb: gew\u00fcrztraminer, Riesling, gr\u00fcner Veltliner, Chenin Blanc, Pinot Blanc.\n<\/p>\n

\nE kuqe: Cabernet franc, Merlot\n<\/p>\n

\nAkull ver\u00ebs nga Cabernet franc \u2013 \u00ebsht\u00eb nj\u00eb gj\u00eb e rrall\u00eb. E tij t\u00eb mrekullueshme portokalli-ruby ngjyra, por p\u00ebr t\u00eb gjetur at\u00eb pa shum\u00eb v\u00ebshtir\u00ebsi, p\u00ebrve\u00e7 se n\u00eb Ontario (Kanada).\n<\/p>\n

Nj\u00eb e v\u00ebrtet\u00eb “akull ver\u00ebs”<\/h2>\n

\nV\u00ebrtet\u00eb akull ver\u00ebs k\u00ebrkon nj\u00eb klim\u00eb t\u00eb ftoht\u00eb, ku rrushit jan\u00eb n\u00eb gjendje t\u00eb ngrir\u00eb n\u00eb hardhi. P\u00ebr fat t\u00eb mir\u00eb, n\u00eb Gjermani, Austri, Kanada dhe Shtetet e Bashkuara \u00ebmb\u00eblsir\u00eb ver\u00eb nuk mund t\u00eb quhet “atdheun tim” (icewine, eiswein), n\u00ebse rrushi ngrirja e disa t\u00eb ve\u00e7anta manipulimeve. Nuk \u00ebsht\u00eb nj\u00eb ver\u00eb mund t\u00eb jet\u00eb etiketuar si “mbuluar me akull ver\u00ebs” (pra, “t\u00eb ngrir\u00eb”) ose thjesht\u00eb si nj\u00eb \u00ebmb\u00eblsir\u00eb.\n<\/p>\n

<\/p>\n

\n P\u00ebr fat t\u00eb keq, n\u00eb t\u00eb Rusis\u00eb dhe Gjeorgjis\u00eb n\u00eb ver\u00ebrat e industrialisht t\u00eb ngrira manaferrat jan\u00eb t\u00eb lejuar p\u00ebr t\u00eb shkruar ndonj\u00eb gj\u00eb. Pra, n\u00ebse ju jeni duke k\u00ebrkuar p\u00ebr nj\u00eb t\u00eb v\u00ebrtet\u00eb akull ver\u00ebs, lexoni me kujdes etiket\u00ebn dhe e pasme etiket\u00eb.\n<\/p>\n

Gastronomis\u00eb <\/h3>\n

\nSepse akull ver\u00ebs \u00ebsht\u00eb nj\u00eb \u00ebmb\u00eblsir\u00eb me ver\u00eb (dhe n\u00eb krye t\u00eb shkall\u00ebs s\u00eb \u00ebmb\u00eblsi) me nj\u00eb buqet\u00eb me shije frute, \u00ebsht\u00eb e p\u00ebrshtatshme p\u00ebr t\u00eb kombinuar me delikate por t\u00eb guximsh\u00ebm t\u00eb mjaftueshme desserts n\u00eb p\u00ebrputhje me bilancin e shije. N\u00ebse ju preferoni di\u00e7ka m\u00eb t\u00eb rafinuar, at\u00ebher\u00eb ju mund t\u00eb p\u00eblqen kombinimi i djathrave t\u00eb but\u00eb.<\/p>\n

\nShembuj t\u00eb suksessh\u00ebm \u00e7ifte t\u00eb iswalnum \u00ebmb\u00eblsir\u00eb: qum\u00ebshtor, buding vanilje, akullore (provoni kokosit), Panna cotta me fruta t\u00eb fresk\u00ebta, mus \u00e7okollat\u00eb t\u00eb bardh\u00eb. <\/p>\n

\u00c7mimi tag<\/h3>\n

Kostoja e prodhimit \u00ebsht\u00eb arsyeja kryesore pse akull ver\u00ebs \u00ebsht\u00eb shitur n\u00eb shishe t\u00eb reduktuar kapacitetin (0,375 l, 0,5 her\u00eb pas here), dhe \u00e7mimi \u00ebsht\u00eb vazhdimisht e lart\u00eb. P\u00ebr t\u00eb prodhuar 1 lit\u00ebr akull ver\u00ebs shkon 4-5 her\u00eb m\u00eb shum\u00eb rrush se normale, e that\u00eb. Austriake mbi ruse raftet t\u00eb filloj\u00eb n\u00eb rreth 3500r.kabin\u00eb 0.375 l, kanadeze p\u00ebraf\u00ebrsisht nga 4500r. Megjithat\u00eb, tani p\u00ebrmendja e rubla e \u00e7mimeve \u00ebsht\u00eb nj\u00eb p\u00ebrbuz\u00ebs detyr\u00eb)\n<\/p>\n

Ekstrakt<\/h3>\n

\nAciditet t\u00eb lart\u00eb dhe nivelet e sheqerit n\u00eb garantojn\u00eb k\u00ebto ver\u00ebra t\u00eb mundsh\u00ebm n\u00eb 30-50 vjet. Por ka nj\u00eb detaj t\u00eb vog\u00ebl. N\u00eb var\u00ebsi t\u00eb kultur\u00ebs maja, akull ver\u00ebs mund t\u00eb fitoj\u00eb shum\u00eb t\u00eb paq\u00ebndrueshme aciditeti gjat\u00eb fermentimit q\u00eb p\u00ebrshpejton procesin e zhvillimit t\u00eb ver\u00ebs.\n<\/p>\n

\nGjithsesi, mos harroni se me plakjen, buqet\u00eb e \u00e7do ver\u00eb ndryshimet, si dhe ngjyr\u00ebn e saj. Vera b\u00ebhet e \u00ebmb\u00ebl p\u00ebr shijen (reduktimin e aciditetit) dhe aroma t\u00eb shfaqet n\u00eb arsimin e lart\u00eb aromas (aromas e plakjes), n\u00eb k\u00ebt\u00eb rast molasses, panje dhe lajthi. <\/p>\n","protected":false},"excerpt":{"rendered":"

Mir\u00eb se vini n\u00eb pabesuesh\u00ebm bot\u00ebn e ice \u2013 ver\u00eb nj\u00eb nga gabimet e \u00ebmb\u00ebl e natyr\u00ebs. \u00cbsht\u00eb e mahnitshme se si dikush…<\/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-1682","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\/1682","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=1682"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1682\/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=1682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}