{"id":1713,"date":"2020-01-05T14:24:46","date_gmt":"2020-01-05T11:24:46","guid":{"rendered":"http:\/\/vine-nn.ru\/degorgement-aka-disgorging\/"},"modified":"2020-01-05T14:24:46","modified_gmt":"2020-01-05T11:24:46","slug":"degorgement-aka-disgorging","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/degorgement-aka-disgorging\/","title":{"rendered":"&#8220;Degorgement&#8221; aka &#8220;Disgorging&#8221;"},"content":{"rendered":"<p class=\"cite\">\n Tifoz\u00ebt e shampanj\u00eb argumentojn\u00eb p\u00ebr dat\u00ebn e disgorging (e degremona). Njer\u00ebzit normale e k\u00ebtyre kontesteve nuk e kuptojn\u00eb. Ndoshta sepse ata nuk e din\u00eb se \u00e7far\u00eb disgorging, dhe \u00e7far\u00eb nuk \u00ebsht\u00eb p\u00ebr t\u00eb argumentuar. Vera geeks tani do t\u00eb k\u00ebrkoni p\u00ebr durim si un\u00eb t\u00eb jap\u00eb ndihm\u00eb t\u00eb neophytes.\n <\/p>\n<p itemprop=\"acceptedAnswer\" itemscope=\"\" itemtype=\"\/\/schema.org\/Answer\">\n Shkurtimisht: <strong>degorgeage disgorging<\/strong> (ose d\u00e9gorgement degirmen) \u2013 \u00ebsht\u00eb heqjen e maja sedimenteve nga shishe n\u00eb fazat e fundit t\u00eb prodhimit t\u00eb ver\u00ebra me gaz nga shampanj\u00eb metod\u00eb.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/9138df9e9c0635ea30d9391c087e47e3.jpg\" \/><\/p>\n<p>\nN\u00eb prodhimin e vera e gazuar me shampanj\u00eb metod\u00eb e fermentimit q\u00eb ndodh dy her\u00eb. E par\u00eb n\u00eb prodhimin e baz\u00ebs ver\u00eb. S\u00eb dyti, duke rezultuar n\u00eb formimin e bubbles zhvillohet n\u00eb shishe. N\u00eb k\u00ebt\u00eb koh\u00eb, ata bllokoj p\u00ebrkohshme tub dhe t\u00eb vendosen n\u00eb bodrumin p\u00ebr t\u00eb le t\u00eb qet\u00eb rrjedh\u00ebn. N\u00eb qoft\u00eb se ju l\u00ebn\u00eb shishe vet\u00ebm p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb, n\u00eb ver\u00eb do t\u00eb jen\u00eb n\u00eb gjendje t\u00eb zhvillojn\u00eb shije interesante.\n <\/p>\n<p>\nKur maja jan\u00eb b\u00ebr\u00eb, para winemaker merr nd\u00ebrlikuar detyr\u00eb p\u00ebr t\u00eb hequr qafe t\u00eb silty maja sedimenteve pa humbur flluska.\n <\/p>\n<p>\nP\u00ebr k\u00ebt\u00eb shishe, ngadal\u00eb n\u00eb fillim dhe gradualisht t\u00eb kthyer me kok\u00eb posht\u00eb (ky proces ka nj\u00eb em\u00ebr \u2013 <strong>remuage<\/strong>) p\u00ebr t\u00eb mbledhur t\u00eb gjitha sedimenteve n\u00eb qaf\u00eb, e cila m\u00eb pastaj \u00ebsht\u00eb zhytur n\u00eb nj\u00eb glycol p\u00ebr ngrirje. Sedimenteve brenda shishe kthehet n\u00eb akull kapak, shishe jan\u00eb uncorked, dhe nj\u00eb cop\u00eb akull me ngrira sedimenteve shoots nga shishe. Ai ishte n\u00eb krye t\u00eb humbur, kur kjo shum\u00eb e ver\u00ebs (rreth 2%) dhe ai \u00ebsht\u00eb i vulosur me nj\u00eb p\u00ebrhersh\u00ebm tap\u00eb.\n <\/p>\n<p class=\"thesis\">\nLart-p\u00ebrshkruar procesin e heqjes ngrira sedimenteve nga shampanj\u00eb gati dhe quhet disgorging.\n <\/p>\n<p>\n &#8220;E pra, kjo \u00ebsht\u00eb arsyeja se, ju them, \u00e7far\u00eb \u00ebsht\u00eb polemika at\u00ebher\u00eb?&#8221; Po, n\u00eb P\u00ebrgjith\u00ebsi&#8230; ju mund t\u00eb harrojm\u00eb p\u00ebr at\u00eb menj\u00ebher\u00eb pas leximit t\u00eb \u2013 kjo nuk do t\u00eb ju ndaloj\u00eb p\u00ebr t\u00eb shijuar shampanj\u00eb. Por tifoz\u00ebt ajo \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme t\u00eb dini n\u00eb detaje se sa un\u00eb mund t\u00eb them n\u00eb lidhje me shije dhe cil\u00ebsi t\u00eb ve\u00e7anta t\u00eb mostr\u00ebs.\n<\/p>\n<p>K\u00ebtu \u00ebsht\u00eb gj\u00eb. <\/p>\n<p>\nKur shampanj\u00eb t\u00eb n\u00ebnshtruar e saj t\u00eb par\u00eb n\u00eb sken\u00ebn e plakjes n\u00eb shishe para disgorging, maja p\u00ebrgjegj\u00ebs p\u00ebr arsimin e mes\u00ebm t\u00eb fermentimit, pas fermentimit, vdesin. Fillon procesin e autolysis post \u2013 mortem shp\u00ebrb\u00ebrja e maja t\u00eb qelizave, duke formuar nj\u00eb trazuar t\u00eb beft\u00eb n\u00eb shishe. Kjo faz\u00eb \u00ebsht\u00eb e nj\u00ebjt\u00eb <strong>&#8220;plakje m\u00eb t\u00eb vogla&#8221;<\/strong>, e cila \u00ebsht\u00eb p\u00ebrmendur n\u00eb shum\u00eb p\u00ebrshkrime t\u00eb shampanj\u00eb.\n <\/p>\n<p>\nN\u00ebse ky proces vazhdon p\u00ebr nj\u00eb koh\u00eb mjaft t\u00eb gjat\u00eb prej 20 muaj deri n\u00eb 10 vjet ose m\u00eb shum\u00eb, at\u00ebher\u00eb rezultati \u00ebsht\u00eb e lakmuar dhe e nd\u00ebrlikuar aromatics, mir\u00eb shampanj\u00eb, me nj\u00eb karakteristik\u00eb t\u00eb grurit sh\u00ebnime dhe delikate tuf\u00eb lulesh.\n <\/p>\n<p>\nMbetjet e kaluar maja, p\u00ebr m\u00eb tep\u00ebr, t\u00eb absorbuar oksigjen, duke ruajtur freskin\u00eb e shije dhe aroma e shampanj\u00eb.<br \/>\nMegjithat\u00eb, pas disgorging tjet\u00ebr lloj i ekspozimit. Tani n\u00eb munges\u00eb t\u00eb vdekur maja (nuk autolysis) dhe nj\u00eb dhe t\u00eb ri pjes\u00eb e oksigjenit (e b\u00ebra gjat\u00eb heqjes s\u00eb ngrir\u00eb sedimenteve), shpesh me mikro-doza e sheqer t\u00eb shtuar p\u00ebr shije (shih doz\u00eb) \u2013 faza e dyt\u00eb e plakjes n\u00eb shishe.\n <\/p>\n<p>\nN\u00ebse kjo zgjat m\u00eb shum\u00eb se dy vjet q\u00eb \u00ebsht\u00eb 15, dhe pastaj t\u00eb gjith\u00eb e 20 \u2013 \u00ebsht\u00eb m\u00eb komplekse buqet\u00eb me l\u00eb t\u00eb kuptohet se arra, biskota, ndonj\u00ebher\u00eb nxir\u00eb.\n <\/p>\n<p>\nKoh\u00ebzgjatja e k\u00ebsaj faze varet nga ne \u2013 nga konsumator\u00ebt, si champagne shkon n\u00eb shitje menj\u00ebher\u00eb pas disgorging. N\u00eb k\u00ebt\u00eb faz\u00eb, pa mbrojt\u00ebse veprimi i qelizat maja \u2013 procesi i maturimit \u00ebsht\u00eb p\u00ebrshpejtuar.\n <\/p>\n<p>\nK\u00ebshtu maturimin procesin e shampanj\u00eb n\u00eb shishe jan\u00eb t\u00eb vazhdueshme dhe kurr\u00eb nuk do t\u00eb p\u00ebrfundoj\u00eb.\n <\/p>\n<p>\n \u00c7aste t\u00eb r\u00ebnd\u00ebsishme n\u00eb koh\u00eb, duke p\u00ebrcaktuar rezultat i plakjes, jan\u00eb:\n <\/p>\n<ul class=\"thesis\" style=\"line-height:18px;\">\n<li>Faza e par\u00eb e maturimit (plakje m\u00eb t\u00eb vogla) \u2013 sa koh\u00eb?<\/li>\n<li>Disgorging \u2013 kur?<\/li>\n<li>Faza e dyt\u00eb e maturimit (plakjes pa sedimenteve) \u2013 sa koh\u00eb?<\/li>\n<\/ul>\n<p>\nP\u00ebr shembull, faza e par\u00eb mund t\u00eb zgjas\u00eb 5 vite, dhe e dyta 9. Ose i par\u00eb mund t\u00eb jet\u00eb 2 vjet, dhe m\u00eb pak se nj\u00eb t\u00eb dyt\u00eb. Dhe \u00ebsht\u00eb e qart\u00eb se k\u00ebto pije do t\u00eb duksh\u00ebm t\u00eb ndryshme.\n <\/p>\n<p>\nProblemi p\u00ebr konsumatorin \u00ebsht\u00eb se vera \u00ebsht\u00eb e rrall\u00eb p\u00ebr t\u00eb gjetur ndonj\u00eb informacion n\u00eb lidhje me se sa koh\u00eb plakjes n\u00eb t\u00eb vogla, dhe \u00ebsht\u00eb prodhuar kur disgorging.\n <\/p>\n<p>\nP\u00ebr 90% t\u00eb champagnes prodhuar nga m\u00ebdha t\u00eb sht\u00ebpive n\u00eb m\u00ebnyr\u00eb t\u00eb vazhdueshme dhe e dallueshme e stilit, ajo nuk mund t\u00eb jet\u00eb nj\u00eb problem. Bler\u00ebsit m\u00eb t\u00eb k\u00ebtij shampanj\u00eb nuk jemi t\u00eb prirur p\u00ebr ta mbajtur at\u00eb, dhe plakjen e para disgorging popullore markave \u00ebsht\u00eb 2-3 vjet.\n <\/p>\n<p>\nPor n\u00eb t\u00eb v\u00ebrtet\u00eb dashnor i shampanj\u00eb, sidomos t\u00eb shtrenjta shishe, e meriton t\u00eb drejt\u00ebn p\u00ebr t\u00eb ditur m\u00eb shum\u00eb. Ajo duhet t\u00eb kihet parasysh se champagne disgorging prodhojn\u00eb par tranche \u2013 gjegj\u00ebsisht pal\u00ebve. Dy shishe t\u00eb nj\u00ebjta mark\u00eb mund t\u00eb ket\u00eb t\u00eb nj\u00ebjt\u00ebn cil\u00ebsis\u00eb s\u00eb mir\u00eb, t\u00eb them t\u00eb vitit 2002, por nj\u00eb nga degorgement n\u00eb vitin 2007 dhe e dyta n\u00eb vitin 2012, dhe kan\u00eb shije do t\u00eb jet\u00eb e duksh\u00ebm t\u00eb ndryshme.\n <\/p>\n<p>\nShumica e prodhuesit kryesore jan\u00eb t\u00eb gatshme t\u00eb tregojn\u00eb dat\u00ebn e disgorgement n\u00eb etiket\u00eb. Ndoshta kan\u00eb frik\u00eb se bler\u00ebsi do t\u00eb tremb\u00eb larg t\u00eb gjat\u00eb n\u00eb k\u00ebmb\u00eb data \u2013 p\u00ebr shkak t\u00eb frik\u00ebs se flavors &#8220;nuk \u00ebsht\u00eb e nj\u00ebjt\u00eb&#8221;. Un\u00eb e kam d\u00ebgjuar teori q\u00eb data n\u00eb an\u00ebn e pasme etiket\u00eb ose Collette mund t\u00eb ngat\u00ebrroj\u00eb nj\u00eb bler\u00ebs i cili do t\u00eb marr\u00eb at\u00eb p\u00ebr nj\u00eb tregues i cil\u00ebsis\u00eb s\u00eb mir\u00eb.\n <\/p>\n<p>\nDisa sht\u00ebpi t\u00eb zbulojn\u00eb k\u00ebt\u00eb informacion ritrovamenti m\u00ebnyra sipas kodeve n\u00eb etiketat dhe lidhjet n\u00eb faqet e tyre, madje edhe si ver\u00eb geeks.\n <\/p>\n<p>\nT\u00eb kredis\u00eb s\u00eb sht\u00ebpis\u00eb, shampanj\u00eb Bruno Paillard (Bruno Paillard) nj\u00eb koh\u00eb t\u00eb gjat\u00eb ka qen\u00eb nj\u00eb pionier n\u00eb k\u00ebt\u00eb \u00e7\u00ebshtje dhe p\u00ebr t\u00eb v\u00ebn\u00eb data e disgorgement n\u00eb an\u00ebn e pasme etiket\u00eb. K\u00ebshtu b\u00ebj dhe Philippon (Shampanj\u00eb Philipponnat). Charles Heidsieck (Shampanj\u00eb Charles Heidsieck) p\u00ebrs\u00ebri filluar duke b\u00ebr\u00eb k\u00ebt\u00eb pas nj\u00eb pauze prej disa vitesh.\n <\/p>\n<p>\nTop hardhi-kultivuesve (ato q\u00eb jan\u00eb shprehur n\u00eb em\u00ebrtimet e shampanj\u00eb me letra RM) edhe sh\u00ebnuar k\u00ebt\u00eb informacion t\u00eb r\u00ebnd\u00ebsish\u00ebm p\u00ebr ver\u00ebrat e tyre.\n<\/p>\n<p>\n Shih Shampanj\u00eb Egly-Ouriet (egly Ouriet) n\u00eb ton\u00eb ilustrim, edhe pse me nj\u00eb gabim n\u00eb fjal\u00eb &#8220;hequr nga disgorgement,&#8221; por t\u00eb treguar dat\u00ebn e tij.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/22686dc23a19e287e08683fb24fd6c59.jpg\" \/><\/p>\n<p>\n M\u00eb t\u00eb ver\u00ebs kritik\u00eb thon\u00eb se n\u00eb lidhje me nevoj\u00ebn p\u00ebr t\u00eb b\u00ebr\u00eb k\u00ebt\u00eb: Peter Liem, Jancis Robinson \u2013 check. Pierre Rovani nuk pranoi t\u00eb b\u00ebnte komente t\u00eb mostrave t\u00eb champagne, p\u00ebr t\u00eb cilin data nuk \u00ebsht\u00eb p\u00ebrcaktuar degremona.\n <\/p>\n<p>\nPor le t\u00eb p\u00ebrballen me at\u00eb: nuk jan\u00eb leksikore koh\u00eb. &#8220;Disgorging&#8221; \u00ebsht\u00eb nj\u00eb fjal\u00eb e ndyr\u00eb. Sidomos nuk p\u00ebrshtaten me k\u00ebt\u00eb pije, si shampanj\u00eb. Kjo shkakton disa nefarious okoloogilise Shoqat\u00ebs. N\u00eb anglisht, fjala \u00ebsht\u00eb hequr nga disgorgement \u00ebsht\u00eb nj\u00eb afat ligjor p\u00ebr &#8220;kthimin e t\u00eb fituara n\u00eb m\u00ebnyr\u00eb t\u00eb paligjshme t\u00eb pron\u00ebs.&#8221;\n <\/p>\n<p>\nDhe e v\u00ebrteta t\u00eb jet\u00eb i tha, dat\u00ebn e heqjes s\u00eb sedimenteve nuk \u00ebsht\u00eb e gjith\u00eb historia. S\u00eb pari, ne jemi t\u00eb interesuar n\u00eb m\u00ebnyr\u00ebn se si gjat\u00eb ver\u00ebs \u00ebsht\u00eb e mosh\u00ebs mbi at\u00eb t\u00eb vogla dhe jo shum\u00eb koh\u00eb ka kaluar q\u00eb prej heqjes s\u00eb tij.\n <\/p>\n<p>\nK\u00ebtu \u00ebsht\u00eb ajo q\u00eb un\u00eb propozoj: le t\u00eb v\u00ebn\u00eb k\u00ebt\u00eb qesharake &#8220;degorgement&#8221; \u2013 ky term nuk \u00ebsht\u00eb e nevojshme. Le t\u00eb vet\u00ebm t\u00eb shkruar n\u00eb etiket\u00eb di\u00e7ka si:\n <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tifoz\u00ebt e shampanj\u00eb argumentojn\u00eb p\u00ebr dat\u00ebn e disgorging (e degremona). Njer\u00ebzit normale e k\u00ebtyre kontesteve nuk e kuptojn\u00eb. Ndoshta sepse ata nuk e&#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-1713","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\/1713","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=1713"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1713\/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=1713"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1713"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}