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<\/p>\n\n Sipas Jamie Goode (Jamie Goode), \u00ebsht\u00eb e njohur me shum\u00eb sommeliers, termi “minerality” n\u00eb ver\u00eb nj\u00eb p\u00ebrshkrim, shpesh i kritikuar si t\u00eb dyshimta dhe t\u00eb rrejshme.
\nA \u00ebsht\u00eb e mundur t\u00eb thuhet se pronat q\u00eb jan\u00eb zakonisht t\u00eb p\u00ebrshkruara si “minerality” t\u00eb ver\u00ebs, jan\u00eb t\u00eb r\u00ebnd\u00ebsishme p\u00ebr mineralet? Dhe n\u00ebse ata t\u00eb thon\u00eb di\u00e7ka n\u00eb lidhje me aft\u00ebsin\u00eb e ver\u00ebs p\u00ebr t\u00eb ngadalt\u00eb?\n<\/p>\n
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\nProv\u00eb sh\u00ebnime ky term \u00ebsht\u00eb nj\u00eb i af\u00ebrm i sapoardhur. Kjo karakteristike filluan t\u00eb shfaqen vet\u00ebm n\u00eb vitet 1980-ta, para se askush nuk p\u00ebrdoret. Pasi q\u00eb fjala fort hyr\u00eb n\u00eb lexicon t\u00eb shijoni, por koh\u00ebt e fundit ka pasur nj\u00eb r\u00ebnie t\u00eb dukshme n\u00eb entuziaz\u00ebm n\u00eb zbatimin e tij.\n<\/p>\n
\nI par\u00eb<\/u>: ky term nuk ka definim t\u00eb qart\u00eb. Njer\u00ebz t\u00eb ndrysh\u00ebm e kuptojn\u00eb at\u00eb ndryshe dhe e p\u00ebrdorin at\u00eb p\u00ebr t\u00eb p\u00ebrshkruar karakteristika t\u00eb ndryshme t\u00eb ver\u00ebs. Kjo \u00ebsht\u00eb demonstruar n\u00eb m\u00ebnyr\u00eb t\u00eb qart\u00eb nga eksperimenti i kryer nga Ballesteros Jordi (Jordi Ballester) n\u00eb Dijon, gjat\u00eb t\u00eb cilave ne kemi hetuar p\u00ebrdorimin e k\u00ebtij termi nga profesionist\u00eb.\n<\/p>\n
\nDyt\u00eb<\/u>: ideja se minerale mund t\u00eb merret hardhia nga dheu dhe pastaj t\u00eb ndikojn\u00eb n\u00eb shijen e rrushit (ver\u00eb), i n\u00ebnshtruar kritikave shkencore. Kjo \u00ebsht\u00eb, sipas biolog\u00ebt, \u00ebsht\u00eb e pamundur, n\u00eb parim.\n<\/p>\n
\n Por…\n <\/p>\n
\nUn\u00eb si t\u00eb v\u00ebrtet\u00eb k\u00ebt\u00eb term. Dhe un\u00eb dua t\u00eb b\u00ebj nj\u00eb heretike sugjerim: ndoshta, n\u00eb fund t\u00eb fundit, a \u00ebsht\u00eb e mundur lidhja n\u00eb mes t\u00eb “minerality” e ver\u00ebs dhe vitalitetin e saj? Dhe se shum\u00eb guxim: n\u00ebse e dyt\u00eb t\u00eb jet\u00eb pasoj\u00eb e par\u00eb? Para se un\u00eb t\u00eb ndryshojn\u00eb n\u00eb herezi, le t\u00eb shikojm\u00eb n\u00eb k\u00ebt\u00eb \u00e7\u00ebshtje.\n<\/p>\n
Aktuale shkencore konsensus, \u00ebsht\u00eb q\u00eb p\u00ebrb\u00ebrja e tok\u00ebs ndikon n\u00eb cil\u00ebsin\u00eb e ver\u00ebs vet\u00ebm nga m\u00ebnyra n\u00eb t\u00eb cil\u00ebn hardhia merr uj\u00eb. Sipas k\u00ebsaj ideje, ideal vresht rrushi kan\u00eb uj\u00eb t\u00eb mjaftuesh\u00ebm, por jo n\u00eb t\u00eb tep\u00ebrt, dhe hardhis\u00eb n\u00eb t\u00eb djatht\u00eb duke p\u00ebrjetuar momente t\u00eb mikro-stresi i lidhur me munges\u00ebn e pijsh\u00ebm. Sipas k\u00ebsaj teorie, n\u00eb p\u00ebrb\u00ebrjen kimike t\u00eb tok\u00ebs nuk ka r\u00ebnd\u00ebsi.\n<\/p>\n
\nPor, sipas shum\u00eb kultivuesve, jo vet\u00ebm q\u00eb \u00ebsht\u00eb dukshm\u00ebria e lag\u00ebshti n\u00eb tok\u00eb, por kimin\u00eb e saj shtresa. Lloji i tok\u00ebs luan nj\u00eb rol p\u00ebrtej saj kullimit karakteristikat. Nga pik\u00ebpamja e botanik\u00eb, \u00ebsht\u00eb e mundur q\u00eb p\u00ebrb\u00ebrja minerale e tok\u00ebs mund t\u00eb ket\u00eb direkte dhe indirekte efektet mbi tuf\u00eb lulesh t\u00eb ver\u00ebs.\n<\/p>\n
\nDirekte \u2013 p\u00ebr shkak t\u00eb mineraleve t\u00eb mbledhura nga rr\u00ebnj\u00ebt e tok\u00ebs dhe t\u00eb hyjn\u00eb n\u00eb manaferrat dhe, si rrjedhoj\u00eb, n\u00eb ver\u00eb. Nuk ka gjasa q\u00eb ky efekt \u00ebsht\u00eb i duksh\u00ebm dukshme \u2013 q\u00eb shumica e ionic minerale nuk kan\u00eb er\u00eb dhe pothuajse asnj\u00eb shije n\u00eb t\u00eb gjitha \u2013 por ende mund t\u00eb jet\u00eb e r\u00ebnd\u00ebsishme.\n<\/p>\n
\nN\u00eb fakt, nuk \u00ebsht\u00eb d\u00ebshmi se lloji (p\u00ebrb\u00ebrja) i tok\u00ebs mund t\u00eb ndikojn\u00eb n\u00eb p\u00ebrb\u00ebrjen kimike t\u00eb ver\u00ebs.
\nN\u00eb vitin 2000, botanist gjerman Andreas Peuke u rrit Riesling rrush n\u00eb tenxhere me tre dherave t\u00eb ndryshme nga Franconian vreshta loess, Shelly g\u00eblqeror dhe Charon. Pas mbledhjes l\u00ebng nga deg\u00ebzat e hardhis\u00eb, ai i kryer analiza kimike dhe p\u00ebr t\u00eb gjetur dallimet n\u00eb p\u00ebrb\u00ebrjen.\n<\/p>\n
\nSigurisht, kjo nuk \u00ebsht\u00eb m\u00eb e shquar e hulumtimit mbi k\u00ebt\u00eb tem\u00eb. Por ajo tregon themelore mund\u00ebsin\u00eb e \u00e7far\u00eb t\u00eb themi.\n<\/p>\n
\nIndirekt efekt konsiston n\u00eb ndikimin e mineraleve (prania e tyre ose munges\u00eb) n\u00eb shprehjen e gjeneve n\u00eb bim\u00eb, q\u00eb \u00e7on n\u00eb pabarazi formimin e komponimeve aromatike dhe prekursor\u00ebve t\u00eb tyre (duke filluar komponimet) n\u00eb rrushit manaferrat.\n<\/p>\n
\nP\u00ebrve\u00e7 k\u00ebsaj, n\u00eb p\u00ebrb\u00ebrjen kimike t\u00eb wort ka nj\u00eb ndikim t\u00eb r\u00ebnd\u00ebsish\u00ebm n\u00eb pun\u00ebn e maja dhe bakteret n\u00eb t\u00eb procesit t\u00eb fermentimit, ndryshimin e kursit dhe p\u00ebrmasa e formulimit nga mikroorganizmat e komponimeve aromatike.\n<\/p>\n
\nPjesa m\u00eb e madhe e minerale komponent\u00ebt e tok\u00ebs q\u00eb formohet nga shp\u00ebrb\u00ebrja e materialit organik, e jo shkat\u00ebrrimin e gur\u00ebve \ud83d\ude42 kapacitetin e tok\u00ebs p\u00ebr t\u00eb tretem l\u00ebnd\u00ebs organike n\u00eb minerale joneve q\u00eb mund t\u00eb han\u00eb bim\u00ebt, p\u00ebrgjegj\u00ebs gjall\u00eb aktivitetet e mikroorganizmave.\n<\/p>\n
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\nAjo \u00ebsht\u00eb zakonisht t\u00eb ndjehen n\u00eb vera e bardh\u00eb.<\/p>\n
\nBurim mineral \u2013 ose “match” tonet jan\u00eb, me sa duket, t\u00eb paq\u00ebndrueshme komponimet e squfurit formuar nga maja gjat\u00eb fermentimit.\n<\/p>\n
\nKlasik ton “gdhendur gur\u00eb” apo ndeshje, e pandar\u00eb e vera e bardh\u00eb e Burgundy (sidomos Chablis), n\u00eb fakt \u00ebsht\u00eb mjaft t\u00ebrheq\u00ebse. Prodhuesit e Chardonnay e gjith\u00eb bota nuk do t\u00eb doja q\u00eb ta p\u00ebrs\u00ebris\u00eb at\u00eb n\u00eb t\u00eb ver\u00ebrave.\n<\/p>\n
\nNj\u00eb (m\u00eb i diskutuesh\u00ebm) \u00ebsht\u00eb i lidhur me aciditet t\u00eb lart\u00eb ver\u00eb t\u00eb bardh\u00eb. Shum\u00eb t\u00eb leht\u00eb t\u00eb jap\u00eb karakteristike “mineral” t\u00eb ndritshme acid vera e bardh\u00eb, nd\u00ebrsa termi “aciditet t\u00eb lart\u00eb” \u00ebsht\u00eb m\u00eb e p\u00ebrshtatshme. Situata \u00ebsht\u00eb e ngjashme \u2013 me ver\u00ebra t\u00eb p\u00ebrshkruhet si “gur\u00eb”.\n<\/p>\n
\nNj\u00eb tjet\u00ebr \u2013 sipas mendimit tim, karakteristikat m\u00eb t\u00eb dobishme \u2013 nj\u00eb lloj i ve\u00e7ant\u00eb i kripur minerality, si ajo q\u00eb ne e perceptojn\u00eb n\u00eb uj\u00eb mineral, vet\u00ebm shum\u00eb m\u00eb pak intensive. P\u00ebrkundrazi, ajo i referohet p\u00ebrshkrimi i “struktur\u00eb” t\u00eb ver\u00ebs.\n<\/p>\n
\nPra, p\u00ebrs\u00ebri n\u00eb heretike pyetja e marr\u00ebdh\u00ebnieve t\u00eb “minerality” e ver\u00ebs dhe aft\u00ebsin\u00eb e saj p\u00ebr t\u00eb ngadalt\u00eb.\n<\/p>\n
\nUn\u00eb jam e v\u00ebshtir\u00eb n\u00eb gjendje p\u00ebr ta dh\u00ebn\u00eb t\u00eb sakt\u00eb shkencore n\u00eb arsyetim, por p\u00ebr shum\u00eb vera q\u00eb un\u00eb do t\u00eb p\u00ebrshkruajn\u00eb sa m\u00eb shum\u00eb minerale, duket se kan\u00eb m\u00eb shum\u00eb potencial p\u00ebr t\u00eb plakjes, me pak se tyre mineral homolog\u00ebt. Kjo \u00ebsht\u00eb ve\u00e7an\u00ebrisht e v\u00ebrtet\u00eb p\u00ebr vera e bardh\u00eb.\n<\/p>\n
\nUn\u00eb vazhdimisht kan\u00eb p\u00ebrballur me faktin se vera e bardh\u00eb e kan\u00eb provuar t\u00eb jen\u00eb m\u00eb k\u00ebmb\u00ebngul\u00ebs se sa pritej n\u00eb baz\u00eb t\u00eb k\u00ebtyre vler\u00ebsimeve. <\/p>\n
\nShkencore \u00ebsht\u00eb pozicioni q\u00eb nga oksidimi ver\u00eb t\u00eb bardh\u00eb mbron t\u00eb lir\u00eb dioksidi i squfurit, e cila kontribuon n\u00eb pH t\u00eb ul\u00ebt (p.sh. aciditet t\u00eb lart\u00eb), sepse n\u00eb nj\u00eb ambient t\u00eb till\u00eb, m\u00eb shum\u00eb dioksid squfuri \u00ebsht\u00eb n\u00eb aktive t\u00eb shtetit (acid n\u00eb vetvete nuk \u00ebsht\u00eb nj\u00eb mbrojtje kund\u00ebr oksidimi i tep\u00ebrt).\n<\/p>\n
\nMegjithat\u00eb, disa ver\u00ebra jan\u00eb t\u00eb qart\u00eb duke luftuar k\u00ebt\u00eb logjik\u00eb dhe t\u00eb tregojn\u00eb nj\u00eb vitalitet m\u00eb t\u00eb madh se nj\u00eb do t\u00eb presim q\u00eb ata t\u00eb. N\u00eb ve\u00e7anti, disa “eko” ver\u00ebra me shum\u00eb t\u00eb ul\u00ebt dioksidi i squfurit p\u00ebrmbajtje, t\u00eb cilat jan\u00eb oxidized n\u00eb bodrum jo aq aktive, dhe n\u00eb open shishe p\u00ebr nj\u00eb koh\u00eb t\u00eb gjat\u00eb t\u00eb ruaj\u00eb nj\u00eb form\u00eb t\u00eb mir\u00eb.\n<\/p>\n
\nDhe k\u00ebto t\u00eb vazhdueshme vera e bardh\u00eb t\u00eb ket\u00eb nj\u00eb m\u00eb shum\u00eb mineral karakteristikat.\n<\/p>\n
\nNj\u00eb hungarez winemaker m\u00eb tregoi tyre vera e bardh\u00eb nga rajoni i liqenit Balaton. Ver\u00ebra nga fusha t\u00eb caktuara ishte shum\u00eb m\u00eb e gjat\u00eb jetuar se p\u00ebrreth, nd\u00ebrsa t\u00eb gjith\u00eb faktor\u00ebt e tjer\u00eb, p\u00ebrve\u00e7 terroir, ata ishin t\u00eb nj\u00ebjta. Rrethanat e tilla dhe do t\u00eb detyroj\u00eb mua q\u00eb t\u00eb besoni n\u00eb nj\u00eb “efektit mbrojt\u00ebs” i prodhuar nga p\u00ebrb\u00ebrja minerale e tok\u00ebs.\n<\/p>\n
\nProblemi \u00ebsht\u00eb se un\u00eb nuk mund ta p\u00ebrshkruajm\u00eb me mekanizmin se si funksionon, ndoshta nga mungesa e t\u00eb kuptuarit tim t\u00eb kimis\u00eb e ver\u00ebs. Megjithat\u00eb, ver\u00eb fsheh ende shum\u00eb mistere q\u00eb nuk kan\u00eb nj\u00eb shpjegim shkencor. <\/p>\n
\nVer\u00eb e kuqe nga oksidimi dhe t\u00eb mbrojtur dioksidi i squfurit, q\u00eb \u00ebsht\u00eb shtuar n\u00eb t\u00eb, dhe polyphenols q\u00eb ajo p\u00ebrmban. Dhe n\u00ebse minerality shton q\u00ebndrueshm\u00ebri vera e bardh\u00eb, \u00ebsht\u00eb e logjikshme t\u00eb supozohet se kuqe shum\u00eb. Vet\u00ebm p\u00ebr Reds, ajo nuk \u00ebsht\u00eb shum\u00eb e dukshme q\u00eb ata nuk jan\u00eb t\u00eb brisht\u00eb nga ana e tyre.\n<\/p>\n
\nMarr\u00ebdh\u00ebniet e minerale karakterin e ver\u00ebs dhe vitalitetin e saj \u2013 n\u00ebse ka t\u00eb k\u00ebtill\u00eb \u2013 q\u00eb mund t\u00eb jet\u00eb aq e thjesht\u00eb korrelacionit dhe t\u00eb shkak\u00ebsis\u00eb.\n<\/p>\n
\nKorrelacionit mund t\u00eb p\u00ebrb\u00ebhet n\u00eb shoq\u00ebrues “mineral” shije t\u00eb lart\u00eb p\u00ebrmbajtjen e glutathione n\u00eb ver\u00eb, cila \u00ebsht\u00eb e pranishme n\u00eb sasi t\u00eb ndryshme n\u00eb vera e bardh\u00eb dhe e mbron nga oksidimi.<\/p>\n
\nNdoshta ndjenj\u00eb nj\u00eb lloj t\u00eb caktuar cil\u00ebsi q\u00eb l\u00eb n\u00eb goj\u00eb nj\u00eb ver\u00eb me p\u00ebrmbajtje t\u00eb ul\u00ebt t\u00eb polyphenols, dhe vera e bardh\u00eb, ata jan\u00eb kaq t\u00eb \u00e7uditshme t\u00eb mjaftueshme, mund t\u00eb provokoj\u00eb oksidimi, n\u00eb kontrast me t\u00eb kuqe, ku polyphenols mbrojtur nga ai. Disa ver\u00ebb\u00ebr\u00ebsit jan\u00eb praktikuar parandaluese t\u00eb but\u00eb oksidimi i l\u00ebngu i rrushit p\u00ebr marrjen e shp\u00ebtoj e tep\u00ebrt polyphenols, i cili mund t\u00eb shkaktoj\u00eb t\u00eb pad\u00ebshiruar tepruar oksidimi m\u00eb von\u00eb n\u00eb procesin e vinification.<\/p>\n
\nGjithsesi, minerality e ver\u00ebs \u2013 nj\u00eb pyetje e v\u00ebshtir\u00eb, ende jo t\u00eb studiuara dhe shum\u00eb interesante. <\/p>\n","protected":false},"excerpt":{"rendered":"
Sipas Jamie Goode (Jamie Goode), \u00ebsht\u00eb e njohur me shum\u00eb sommeliers, termi “minerality” n\u00eb ver\u00eb nj\u00eb p\u00ebrshkrim, shpesh i kritikuar si t\u00eb dyshimta…<\/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-1897","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\/1897","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=1897"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1897\/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=1897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}