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<\/p>\n\nSi\u00e7 \u00ebsht\u00eb rasti me Britanik salc\u00eb “Bain Marie”, e cila \u00ebsht\u00eb pranuar ose adhuroj, ose urrejn\u00eb, ne jemi t\u00eb detyruar “t\u00eb q\u00ebndroj\u00eb Pat”, t\u00eb diskutimit t\u00eb p\u00ebrbashk\u00ebt t\u00eb metat q\u00eb gjenden n\u00eb t\u00eb ver\u00ebrave. <\/p>\n
Gjithsesi, do t\u00eb ishte e dobishme t\u00eb dini n\u00eb lidhje me defekte t\u00eb m\u00ebdha para se t\u00eb gjykojn\u00eb meritat dhe t\u00eb metat e ver\u00ebrave t\u00eb thot\u00eb t\u00eb zotin e Ver\u00ebs (MW) Natasha Hughes.\n<\/p>\n
<\/p>\n
\nN\u00eb fillim t\u00eb viteve 1990 humner\u00eb e letrave, n\u00eb shk\u00eblqim, u derdh n\u00eb kontestet rreth nishan mbi buz\u00ebn e super-model Cindy Crawford. Shum\u00eb besonin se ky vog\u00ebl e met\u00eb e dallon at\u00eb nga nj\u00eb num\u00ebr standard bukurit\u00eb, p\u00ebr ngritjen n\u00eb grada ata q\u00eb me t\u00eb v\u00ebrtet\u00eb “ngjit\u00ebse”.
\nPra, me ver\u00eb t\u00eb mir\u00eb, t\u00eb nj\u00ebjt\u00ebn histori.\n<\/p>\n
\nKryesisht p\u00ebr shkak t\u00eb rritjes s\u00eb v\u00ebmendjes p\u00ebr \u00e7\u00ebshtjet shkencore dhe teknologjit\u00eb me sakt\u00ebsi bujq\u00ebsore (Sakt\u00ebsi bujq\u00ebsis\u00eb \u2013 nj\u00eb koncept i bazuar n\u00eb satelitore ndjekja e fushave t\u00eb jepnin n\u00eb komplot) gjat\u00eb dekadave t\u00eb fundit ka qen\u00eb shum\u00eb i holluar me uj\u00eb-posht\u00eb ver\u00eb me e q\u00ebndrueshme t\u00eb prodhimit. Por nd\u00ebrsa teknologjike perfectionism \u00ebsht\u00eb duke u b\u00ebr\u00eb norm\u00eb, m\u00eb shum\u00eb dhe m\u00eb shum\u00eb ver\u00eb t\u00eb dashuruar jan\u00eb t\u00eb zhg\u00ebnjyer n\u00eb k\u00ebto ver\u00ebra, duke i konsideruar ata faceless.\n<\/p>\n
\nKy grup i njoh\u00ebsit e munges\u00eb t\u00eb metat e preferojn\u00eb at\u00eb q\u00eb quhet “karakteri faj”. Shum\u00eb t\u00eb tjer\u00eb, megjithat\u00eb, ky “karakter” duket se nj\u00eb grup t\u00eb thjesht\u00eb t\u00eb defekteve. Niveli i toleranc\u00ebs p\u00ebr karakteristika t\u00eb tilla \u00ebsht\u00eb e diktuar, para s\u00eb gjithash, individuale ndjeshm\u00ebri t\u00eb ve\u00e7ant\u00eb molekula aromatike. Por ka nj\u00eb vend dhe konsideratat ideologjike (sidomos kur \u00ebsht\u00eb fjala p\u00ebr “naturalness” e ver\u00ebs). N\u00eb fund t\u00eb fundit, pyetja e juaj personale kriteret n\u00eb p\u00ebrcaktimin e kufijve t\u00eb “karakteristika” dhe kufizimet.\n <\/p>\n
\nPa marr\u00eb parasysh se \u00e7far\u00eb pozicioni ju mori n\u00eb k\u00ebt\u00eb kontest, nuk jan\u00eb kryesore defektet e ver\u00ebs<\/strong>, \u00ebsht\u00eb ende shum\u00eb e zakonshme, dhe pjes\u00eb e s\u00eb cil\u00ebs besohet t\u00eb kontribuoj\u00eb p\u00ebr kompleksitetin e ver\u00ebs dhe formimin e tij “karakteri.”\n<\/p>\n \nMarr\u00ebdh\u00ebnia e ver\u00ebs me oksigjen ambivalente.<\/p>\n \nNj\u00eb pamje t\u00eb rregullta e t\u00eb kontaktit t\u00eb ver\u00ebs me oksigjen gjat\u00eb ekspozimit \u2013 p\u00ebr shembull, p\u00ebrmes poret e lisi ose me p\u00ebrdorimin e teknologjis\u00eb s\u00eb microoxygenation \u2013 ju lejon p\u00ebr t\u00eb zbutur tannins dhe t\u00eb balancuar shije.\n<\/p>\n \nMegjithat\u00eb, m\u00eb e madhe e oksigjenit t\u00eb \u00e7on n\u00eb peroxidation. <\/p>\n \nP\u00ebr t\u00eb ditur k\u00ebt\u00eb ver\u00eb \u00ebsht\u00eb ngjyra e ai shpesh dimmer dhe m\u00eb e err\u00ebt se ajo duhet t\u00eb jet\u00eb n\u00eb mosh\u00ebn e tij. Nj\u00eb frym\u00eb ose nj\u00eb GLL\u00cbNJK\u00cb konfirmon diagnoz\u00ebn: freski e pem\u00ebve pothuajse nuk do, dhe e finishit \u00ebsht\u00eb paksa e hidhur. Shije dhe aroma \u00ebsht\u00eb shpesh i pranish\u00ebm toni podprevshee Apple.\n<\/p>\n \nE oksigjenit mund t\u00eb sulmojn\u00eb ver\u00eb n\u00eb \u00e7do faz\u00eb t\u00eb fermentimit, plakjen e ruajtjes ose (sidomos n\u00eb qoft\u00eb se tape thar\u00eb dhe jo ulur t\u00eb shtr\u00ebnguar).\n<\/p>\n \nPor jo vet\u00ebm ndonj\u00eb oksidimi \u00ebsht\u00eb rezultat i nj\u00eb gabimi.\n<\/p>\n \nShum\u00eb e fortifikuara t\u00eb ver\u00ebrave \u2013 port-lloj Toni, sherry “Palo cortado”, “Amontillado” dhe “oloroso”, Rutherglen Muscat (Rutherglen) dhe Topak (Topaque) n\u00eb Australi dhe tradicionale t\u00eb \u00ebmb\u00ebl ver\u00ebrat e Banyuls dhe Maury (Franc\u00eb) \u2013 t\u00eb mb\u00ebshteten n\u00eb efektet e oksigjenit n\u00eb nd\u00ebrtimin e tyre t\u00eb ve\u00e7ant\u00eb lulesh.\n<\/p>\n \n Nj\u00eb shembull tjet\u00ebr i “oxidative” \u2013 ver\u00eb Madeira. Por nuk \u00ebsht\u00eb nj\u00eb caveat \u2013 ngrohje, k\u00ebshtu pedant\u00ebt dalluar ver\u00eb t\u00eb tipit “Madera” n\u00eb nj\u00eb kategori t\u00eb ve\u00e7ant\u00eb.\n <\/p>\n \nDisa tabela ver\u00ebrat jan\u00eb gjithashtu tradicionalisht b\u00ebr\u00eb me supozimin e oksidimit, edhe pse jo n\u00eb t\u00eb nj\u00ebjt\u00ebn mas\u00eb si e famshme t\u00eb fortifikuara. Ju do t\u00eb gjeni k\u00ebto ver\u00ebra n\u00eb rajone t\u00eb bot\u00ebs s\u00eb Vjet\u00ebr, ku ka nj\u00eb tradit\u00eb t\u00eb gjat\u00eb plakjes s\u00eb ver\u00ebs n\u00eb fu\u00e7i, shpesh edhe pa ndonj\u00eb klas\u00ebs s\u00eb par\u00eb, e cila do t\u00eb mbaj\u00eb t\u00eb oksigjenit brenda. K\u00ebto ver\u00ebra shum\u00eb t\u00eb “oxidative” cil\u00ebsi: sh\u00ebnimet e arra dhe fruta t\u00eb thata, dylli dhe mjalt\u00eb, p\u00ebr shembull \u2013 p\u00ebrve\u00e7 e qart\u00eb “sherry” (aldehyde) tone.\n<\/p>\n \nN\u00ebse ju p\u00eblqen t\u00eb ver\u00eb n\u00eb k\u00ebt\u00eb stil, at\u00ebher\u00eb k\u00ebtu \u00ebsht\u00eb zgjedhja juaj: Rioja (e kuqe dhe e bardh\u00eb), Jura, Loire (Chenin Blanc), jugore Rhone, Piedmont dhe Montalcino.\n<\/p>\n \nNd\u00ebrsa disa varieteteve \u2013 n\u00eb m\u00ebnyr\u00eb t\u00eb ve\u00e7ant\u00eb, Grenache \u00ebsht\u00eb i prirur p\u00ebr t\u00eb oksidimit (oksidimi), varieteteve t\u00eb tjera tregojn\u00eb t\u00eb kund\u00ebrt\u00ebn tendenc\u00eb p\u00ebr rivendosjen e proceseve, ose nj\u00eb ulje.<\/p>\n \nNga kimike pik\u00ebpamja e rim\u00ebk\u00ebmbjes \u00ebsht\u00eb nj\u00eb reagim p\u00ebr an\u00ebtar\u00ebsimin e elektroneve dhe r\u00ebnie n\u00eb numrat e oksidimit t\u00eb t\u00eb elementeve.\n<\/p>\n \nN\u00eb lidhje me ver\u00eb, termi reduktim n\u00ebnkupton pranin\u00eb e paq\u00ebndrueshme komponimet e squfurit.\n<\/p>\n \nRrushi jan\u00eb ve\u00e7an\u00ebrisht t\u00eb prirur p\u00ebr uljen e \u2013 Syrah (Shiraz) dhe Sauvignon Blanc, sidomos n\u00ebse ver\u00eb ata t\u00eb b\u00ebjn\u00eb ose jan\u00eb t\u00eb ruajtura n\u00eb kushte t\u00eb cilat e p\u00ebrjashtojn\u00eb oksigjen kontaktit (vid\u00eb priza shpesh jan\u00eb nj\u00eb parakusht p\u00ebr uljen e n\u00ebse pajisje p\u00ebr mbushjen e linj\u00ebs nuk \u00ebsht\u00eb i konfiguruar si duhet).\n<\/p>\n \nVer\u00ebn q\u00eb ishte i mosh\u00ebs n\u00eb t\u00eb vogla, shpesh t\u00eb fitojn\u00eb karakteristikat e reduktimit si t\u00eb vdekur maja e kan\u00eb t\u00eb fort\u00eb, ka efekt antioxidant.\n<\/p>\n \nN\u00eb ekstreme saj t\u00eb manifestimeve, shenjat e reduktimit t\u00eb shfaqet n\u00eb largimin er\u00eb e kalbur vez\u00eb apo t\u00eb zier lakrat.\n<\/p>\n \nPor nj\u00eb pjes\u00eb e vog\u00ebl e i zoti reduktimin e fajit mund t\u00eb shtoni nevojshme kompleksitetit. Karakteristike hije “circutol ndeshje” disa ver\u00ebra nga Chardonnay dhe nj\u00eb p\u00ebrzierje e Sauvignon-Semillon, t\u00eb fermentuara n\u00eb oak \u2013 rezultat i reduktimit. N\u00eb t\u00eb nj\u00ebjt\u00ebn m\u00ebnyr\u00eb si “tym”, “arm\u00eb-flint” tonin e shum\u00eb t\u00eb famsh\u00ebm t\u00eb ver\u00ebrave nga Sauvignon Blanc (Pouilly-fum\u00e9).\n<\/p>\n \nN\u00eb fakt, shumica e karakteristikave t\u00eb ver\u00ebs, e cila \u00ebsht\u00eb quajtur “minerality” jan\u00eb pasoj\u00eb e uljes.\n<\/p>\n \nKaliforni winemaker Jamie Kuch (Jamie Kutch) \u00ebsht\u00eb i bindur se drita uljen e ka aq shum\u00eb p\u00ebr t\u00eb dh\u00ebn\u00eb vera e bardh\u00eb, t\u00eb mosh\u00ebs n\u00eb fu\u00e7i, n\u00eb ve\u00e7anti, t\u00eb Chardonnay. “N\u00eb moderim, ajo invigorates receptor\u00ebt, thot\u00eb ai. \u2013 N\u00ebse b\u00ebhet si duhet, q\u00eb ju t\u00eb merrni nj\u00eb shum\u00eb m\u00eb t\u00eb shkath\u00ebt ver\u00eb se vera pa at\u00eb. N\u00eb nj\u00eb pije t\u00eb till\u00eb ver\u00eb mund t\u00eb jet\u00eb vet\u00ebm hap\u00ebsir\u00eb!”\n<\/p>\n \nPor jo t\u00eb gjith\u00eb jan\u00eb tifoz\u00ebt.\n<\/p>\n \nFilipi Dulong (Dulong Philippe), consulting winemaker e Vilave Kafe, n\u00eb m\u00ebnyr\u00eb aktive pengon procesin e uljes s\u00eb tij t\u00eb ver\u00ebrave. \nN\u00ebse ju p\u00eblqen Dulong, nuk i lumtur me tone t\u00eb reduktimin, ju do t\u00eb jet\u00eb i k\u00ebnaqur q\u00eb t\u00eb dini se:<\/p>\n \nVer\u00eb me gjurm\u00ebt e reduktimit shpesh mund t\u00eb “sh\u00ebrohet” me nj\u00eb t\u00eb thjesht\u00eb decanting. Disa l\u00eb t\u00eb kuptohet se ulja ju gjithashtu mund t\u00eb merrni shp\u00ebtoj, duke e l\u00ebn\u00eb n\u00eb nj\u00eb got\u00eb t\u00eb bakrit monedh\u00eb dhe t\u00eb shtremb\u00ebruar at\u00eb.\n<\/p>\n \nPo, dhe kjo duket shum\u00eb interesante, n\u00ebse ju doni t\u00eb pretendoj\u00eb t\u00eb jet\u00eb nj\u00eb budalla.\n<\/p>\n Brettanomyces (Brettanomyces) \u00ebsht\u00eb nj\u00eb i huaj maja \n “Nj\u00eb e madhe Burgundy, shkruan master i ver\u00ebs Anthony Hanson n\u00eb botim n\u00eb vitin 1982 \u2013 kjo er\u00eb si mut. Jo gjithmon\u00eb, sigurisht. Por k\u00ebto ver\u00ebra shpesh kan\u00eb er\u00eb t\u00eb dekompozimit t\u00eb perimeve apo kafsh\u00ebve”.\n <\/p>\n \nEdhe pse moderne Pinot Noir rrall\u00eb er\u00eb si Poo, fal\u00eb zotit, \u00ebsht\u00eb e mundshme q\u00eb disa prej aromatics, q\u00eb do t\u00eb thoshte Hanson \u00ebsht\u00eb rezultat i brettanomyces.\n<\/p>\n Brettanomyces<\/strong> (shkurtuar Brett) \u00ebsht\u00eb pa lidhje majave q\u00eb t\u00eb zhvilluar n\u00eb ver\u00ebra me aciditet t\u00eb ul\u00ebt.\n<\/p>\n \nVera \u00ebsht\u00eb e ve\u00e7an\u00ebrisht t\u00eb ndjesh\u00ebm ndaj Brett kur themelore maja \u2013 Saccharomyces cerevisiae \u2013 vrar\u00eb para se t\u00eb p\u00ebrfunduar t\u00eb procesit t\u00eb fermentimit. Por Brett mund t\u00eb zhvillohet gjat\u00eb plakjes, ve\u00e7an\u00ebrisht n\u00eb qoft\u00eb se p\u00ebrdorimi i dyoksidi i sulfurit ishte shum\u00eb i kufizuar.\n<\/p>\n \nVendoseshin n\u00eb ver\u00eb, Brett fillon p\u00ebr t\u00eb prodhuar nj\u00eb t\u00ebr\u00ebsi koktej t\u00eb komponimeve p\u00ebrgjegj\u00ebs p\u00ebr karakteristike aroma e pranis\u00eb s\u00eb tij. Par\u00eb t\u00eb t\u00eb gjitha, ajo<\/p>\n \nSasi t\u00eb m\u00ebdha t\u00eb k\u00ebtyre l\u00ebnd\u00ebve nuk do t\u00eb vet\u00ebm t\u00eb pengojn\u00eb fruta sh\u00ebnime, ata fillojn\u00eb t\u00eb dominojn\u00eb n\u00eb er\u00eb.\n<\/p>\n \nShum\u00eb besojn\u00eb se n\u00eb sasi shum\u00eb t\u00eb vogla, prania e brettanomyces ver\u00eb shton kompleksitetin, ve\u00e7an\u00ebrisht n\u00eb qoft\u00eb se ju t\u00eb p\u00ebrq\u00ebndrohet n\u00eb djeg\u00ebse-tymosur gam\u00eb t\u00eb Brett.\n<\/p>\n \n“P\u00ebr aq koh\u00eb sa brettanomyces nuk \u00ebsht\u00eb shfaqur n\u00eb nj\u00eb m\u00ebnyr\u00eb t\u00eb dukshme, ai \u00ebsht\u00eb n\u00eb gjendje t\u00eb b\u00ebj\u00eb ver\u00ebs e m\u00eb komplekse dhe interesante,” \u2013 thot\u00eb Steve Webber (Steve Webber), winemaker, De Bortoli, Australi. “Personalisht, un\u00eb si efekt n\u00eb t\u00eb trash\u00eb aromatik ver\u00ebrat e kuqe”.\n<\/p>\n \nN\u00eb p\u00ebrgjith\u00ebsi, megjithat\u00eb, prania e Brett n\u00eb delikate ver\u00ebra t\u00eb bazuar n\u00eb Pinot Noir sot \u00ebsht\u00eb b\u00ebr\u00eb shum\u00eb m\u00eb pak i pranuesh\u00ebm se n\u00eb fazat e m\u00ebparshme.\n<\/p>\n E vilave Musar \u00ebsht\u00eb i njohur p\u00ebr tij t\u00eb paq\u00ebndrueshme aciditetit <\/p>\n \nT\u00eb paq\u00ebndrueshme aciditet<\/strong> (t\u00eb Paq\u00ebndrueshme aciditetit, VA), si\u00e7 sugjeron emri, \u00ebsht\u00eb pjesa e acideve n\u00eb ver\u00eb, e cila mund t\u00eb jet\u00eb kapur nga hunda (ndryshe nga ato t\u00eb pangopura t\u00eb cilat jan\u00eb t\u00eb perceptueshme n\u00eb shije).\n<\/p>\n \nFajtor\u00ebt kryesore \u2013 acid acetic (er\u00eb si uthull) dhe eth\u00ebrit \u2013 ethyl acetate (er\u00eb si gozhd\u00eb polonisht). Raporti i k\u00ebtyre komponimeve t\u00eb mund t\u00eb jen\u00eb t\u00eb duksh\u00ebm t\u00eb ndryshme.\n<\/p>\n \nSi n\u00eb rastin e brettanomyces, bakter p\u00ebrgjegj\u00ebs p\u00ebr paq\u00ebndrueshme aciditetit, n\u00eb m\u00ebnyr\u00eb aktive \u00ebsht\u00eb duke u zhvilluar n\u00eb kushtet e aciditet t\u00eb ul\u00ebt dhe t\u00eb lart\u00eb p\u00ebrmbajtjen e sheqerit.\n<\/p>\n \nEdhe pse niveli i lart\u00eb i t\u00eb paq\u00ebndrueshme aciditet t\u00eb konsiderohet si i pad\u00ebshiruesh\u00ebm, n\u00eb disa raste t\u00eb vogla n\u00eb nivel mund t\u00eb jet\u00eb shum\u00eb e dobishme, sidomos n\u00eb botrytised t\u00eb ver\u00ebrave. <\/p>\n “N\u00eb pjes\u00ebn m\u00eb t\u00eb mir\u00eb Sauternes n\u00eb boll\u00ebk, thot\u00eb kuzhinier sommelier Restorant Gordon Ramsay. Ajo shton er\u00ebz dhe ndihmon balanc\u00ebn e ver\u00ebs. Pa e saj t\u00eb \u00ebmb\u00ebl ver\u00ebrave shpesh kan\u00eb munges\u00eb t\u00eb kompleksiteti.”\n<\/p>\n \nT\u00eb paq\u00ebndrueshme aciditetit n\u00eb aroma t\u00eb caktuara vera e kuqe, sidomos p\u00ebr ata q\u00eb kalojn\u00eb shum\u00eb koh\u00eb n\u00eb fu\u00e7i. Kjo \u00ebsht\u00eb arsyeja pse LK \u00ebsht\u00eb e lidhur shpesh me italiane vera e kuqe, n\u00eb ve\u00e7anti tradicionale stil t\u00eb Amarone dhe Barolo.\n<\/p>\n \nPor e paq\u00ebndrueshme aciditetit, sigurisht, \u00ebsht\u00eb karakteristik\u00eb jo vet\u00ebm e ver\u00ebra italiane. Kjo \u00ebsht\u00eb e dukshme, p\u00ebr shembull, n\u00eb m\u00eb t\u00eb famshme t\u00eb Libanez kuq e Vilave Musar, dhe n\u00eb disa mostra Ch\u00e2teauneufs-du-P\u00e2pe (Lugin\u00ebn rh\u00f4ne, Franc\u00eb).\n<\/p>\n \nEdhe m\u00eb delikat shum\u00ebllojshm\u00ebri \u2013 Pinot Noir mund t\u00eb p\u00ebrfitojn\u00eb nga nj\u00eb drit\u00eb e ndikimit t\u00eb LK. N\u00eb doza shum\u00eb t\u00eb vogla, ajo ndihmon p\u00ebr t\u00eb zbuluar e saj lules ton.\n<\/p>\n \nMegjithat\u00eb, n\u00eb t\u00eb that\u00eb vera e bardh\u00eb, t\u00eb paq\u00ebndrueshme aciditetit \u00ebsht\u00eb e njohur nga shumica si nj\u00eb qarta defekt.\n<\/p>\n \nKompleksi 2, 4, 6 – trichloranisole (t\u00eb CIL\u00cbT)ka pesh\u00ebn kryesore t\u00eb fajit n\u00eb p\u00ebrkeq\u00ebsimin e ver\u00ebs p\u00ebr shkak t\u00eb nj\u00eb defekti t\u00eb tubit.\n<\/p>\n \nE v\u00ebrteta \u00ebsht\u00eb, nuk \u00ebsht\u00eb nj\u00eb familje e t\u00ebr\u00eb e komponimeve p\u00ebr t\u00eb cilat ver\u00eb mund t\u00eb ket\u00eb nj\u00eb er\u00eb t\u00eb mykur ose, t\u00eb pakt\u00ebn, p\u00ebr t\u00eb humbur gjall\u00eb fruta.\n<\/p>\n \nN\u00eb qoft\u00eb se ju disi menduar q\u00eb ju t\u00eb kapur scents er\u00eb napominaya rr\u00ebnj\u00ebt n\u00eb Loire nj\u00eb Sauvignon ose Muscadet, at\u00ebher\u00eb ndoshta ju jeni t\u00eb gabuar. Vreshtat e k\u00ebtij rajoni (dhe pjes\u00ebrisht Chablis, Burgundy dhe Beaujolais) jan\u00eb t\u00eb ndjesh\u00ebm ndaj infeksioneve fungale, duke shkaktuar geosmin arsimit \u2013 shfaqja e nj\u00eb prej dheu er\u00eb.\n<\/p>\n \nEdhe pse disa ver\u00ebra \u2013 ve\u00e7an\u00ebrisht i g\u00ebzuar drit\u00eb t\u00eb bardh\u00eb t\u00eb tilla si Vinho Verde dhe t\u00eb rinj Rieslings \u2013 kan\u00eb mbetur t\u00eb dioksidit t\u00eb karbonit, ndjesi shpimi gjilp\u00ebrash gjuh\u00eb, nj\u00eb ver\u00eb t\u00eb qet\u00eb n\u00eb P\u00ebrgjith\u00ebsi, fshik\u00ebza duhet t\u00eb p\u00ebrmbaj\u00eb. N\u00ebse p\u00ebrmban \u2013 shanset jan\u00eb, n\u00eb koh\u00ebn e mbushjes s\u00eb shisheve me ver\u00eb ishte ende unfermented sheqerit dhe t\u00eb jetojn\u00eb nj\u00eb dridhet, dhe tani, n\u00eb ver\u00eb t\u00eb saj p\u00ebrfundimtar t\u00eb fermentimit t\u00eb mbahet n\u00eb shishe; ver\u00ebrat, nuk \u00ebsht\u00eb p\u00ebr q\u00ebllim t\u00eb jet\u00eb e gazuar, ajo \u00ebsht\u00eb nj\u00eb Z\u00ebvend\u00ebs.<\/p>\n","protected":false},"excerpt":{"rendered":" Si\u00e7 \u00ebsht\u00eb rasti me Britanik salc\u00eb “Bain Marie”, e cila \u00ebsht\u00eb pranuar ose adhuroj, ose urrejn\u00eb, ne jemi t\u00eb detyruar “t\u00eb q\u00ebndroj\u00eb Pat”,…<\/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-1894","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\/1894","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=1894"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1894\/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=1894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Oksidimi (oksidimi)<\/h2>\n
Reduktimi<\/h2>\n
\n“Gjurm\u00ebt e thiol reduktimit t\u00eb pushtoj\u00eb t\u00eb gjitha fruitiness e ver\u00ebs”, ai shpjegon, ” dhe un\u00eb jam duke b\u00ebr\u00eb \u00e7do gj\u00eb q\u00eb un\u00eb mund t\u00eb mia ver\u00ebra t\u00eb mbaj\u00eb frutat e tyre dhe past\u00ebrti.”\n<\/p>\nBrettanomyces<\/h2>\n
\n (nuk \u00ebsht\u00eb ndonj\u00eb ve\u00e7anti).<\/p>\n\n
T\u00eb paq\u00ebndrueshme aciditetit<\/h2>\n
“S\u00ebmundja tub”<\/h2>\n
\n
\n\u00c7far\u00eb tjet\u00ebr<\/h3>\n