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<\/p>\n\nAlex Ras\u00ebll (Alex Russell) \u2013 doktor i shkencave nga Universiteti i Sydney m\u00eb shum\u00eb se dhjet\u00eb vjet ka qen\u00eb nj\u00eb ver\u00eb e tregtar\u00ebt. Jo shum\u00eb koh\u00eb m\u00eb par\u00eb ai p\u00ebrfundoi disertacionin e doktoratur\u00ebs me tem\u00eb “perceptimin e shije dhe aroma e ver\u00ebs.” Ajo u diskutuar se ne kemi nevoj\u00eb t\u00eb fillojn\u00eb t\u00eb kuptojn\u00eb, t\u00eb ver\u00ebrave.\n<\/p>\n
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\nMjeku thekson se \u00e7dokush me nj\u00eb funksionim t\u00eb hund\u00ebs dhe t\u00eb goj\u00ebs, mund t\u00eb b\u00ebhet nj\u00eb ver\u00eb t\u00eb ekspert\u00ebve.\n<\/p>\n
\n“Shum\u00eb njer\u00ebz mendojn\u00eb se vera ekspert\u00ebt e pajisur me aft\u00ebsi t\u00eb ve\u00e7anta. Por kam kaluar shtat\u00eb vite duke studiuar k\u00ebt\u00eb pyetje dhe ka gjetur se n\u00eb aft\u00ebsi dhe ushtrimin”\n<\/p>\n
\nE tyre botuese k\u00ebshilla n\u00eb faqen e internetit t\u00eb Universitetit t\u00eb Sidneit, Alex thot\u00eb se \u00ebsht\u00eb e mundur p\u00ebr t\u00eb arritur rezultatet e para tashm\u00eb brenda pak or\u00ebsh. Duke shtuar se p\u00ebr t\u00eb arritur nivel ekspert\u00ebsh do t\u00eb k\u00ebrkoj\u00eb “me koh\u00eb, t\u00eb holla dhe shum\u00eb entuziaz\u00ebm.”\n<\/p>\n
\nKjo \u00ebsht\u00eb nj\u00eb s\u00ebr\u00eb k\u00ebshilla t\u00eb thjeshta \u00ebsht\u00eb nj\u00eb lloj programi fillor intensive p\u00ebr ata q\u00eb d\u00ebshirojn\u00eb t\u00eb kuptojn\u00eb faj.\n<\/p>\n
\nDuke punuar n\u00eb tim doktor, kam ftuar e t\u00eb ardhurve t\u00eb tij laborator, ku ata shijuan nj\u00eb shum\u00ebllojshm\u00ebri t\u00eb ver\u00ebrave. N\u00eb shumic\u00ebn e rasteve ajo \u00ebsht\u00eb dh\u00ebn\u00eb rreth nj\u00eb or\u00eb, dhe pjesa me e madhe e progresit ne nuk e kemi par\u00eb. Por n\u00eb qoft\u00eb se ata kan\u00eb mbetur t\u00eb pakt\u00ebn edhe gjysm\u00eb ore, ai ka filluar t\u00eb tregoj\u00eb disa rezultate, dhe pas 4 or\u00ebsh \u00ebsht\u00eb tashm\u00eb mjaft e dukshme. Ekspert\u00ebt nuk jan\u00eb t\u00eb tilla, sigurisht, nuk ishte, por \u00ebsht\u00eb e qart\u00eb se ata nuk kan\u00eb nevoj\u00eb p\u00ebr vite t\u00eb g\u00ebrmoj n\u00eb tem\u00eb.\n<\/p>\n
\nAskush nuk ka rritur t\u00eb ekspert\u00ebve, duke q\u00ebndruar n\u00eb at\u00eb t\u00eb dashur. Kur ne shkojm\u00eb n\u00eb vende t\u00eb provoni gj\u00ebra t\u00eb reja. T\u00eb zgjeruar horizontet tuaja \u2013 libri t\u00eb ndryshme t\u00eb ver\u00ebs nga xhami, edhe n\u00ebse ajo \u00ebsht\u00eb e mundur p\u00ebr t\u00eb marr\u00eb nj\u00eb shishe e \u00e7do gj\u00eb q\u00eb ju p\u00eblqen <Rusia K\u00ebshillit \u00ebsht\u00eb e paarsyeshme, por teknikisht sakt\u00eb, p\u00ebraf\u00ebrsisht. p\u00ebrkthyes<\/i>>.\n<\/p>\n
\nKrahasoni ver\u00eb varieteteve, nga lloji, nga rajoni dhe prodhuesit.\n<\/p>\n
\nKujtesa p\u00ebr scents ju mund t\u00eb jet\u00eb i mir\u00eb, por ajo mund t\u00eb d\u00ebshtojn\u00eb, si \u00e7do t\u00eb tjera t\u00eb kujtes\u00ebs. N\u00eb vend q\u00eb t\u00eb p\u00ebrpiqet nga kujtesa p\u00ebr t\u00eb krahasuar ver\u00eb n\u00eb got\u00eb q\u00eb ti ke pir\u00eb n\u00eb dark\u00eb n\u00eb Itali, p\u00ebr t\u00eb organizuar nj\u00eb prov\u00eb paralele t\u00eb ndryshme, shishe t\u00eb ken\u00eb mund\u00ebsi t\u00eb drejtp\u00ebrdrejt\u00eb p\u00ebr krahasim.\n<\/p>\n
\nKryesore ridge ver\u00eb ekspert \u2013 aft\u00ebsia p\u00ebr t\u00eb me besim dhe vazhdimisht t\u00eb identifikuar shije. Por vera me arom\u00eb t\u00eb currants zi nuk jan\u00eb b\u00ebr\u00eb nga e zez\u00eb currant ose t\u00eb saj Shtojca, dhe me sa duket ka edhe me at\u00eb q\u00eb nuk ka lidhje. Dhe \u00ebsht\u00eb e v\u00ebshtir\u00eb p\u00ebr t\u00eb identifikuar nj\u00eb arom\u00eb t\u00eb ve\u00e7ant\u00eb, n\u00ebse ju nuk e falin qart\u00eb vizuale Shoqat\u00ebs. N\u00eb t\u00eb v\u00ebrtet\u00eb, vera p\u00ebrmbajn\u00eb komponimet q\u00eb nga ana e tyre \u2013 n\u00eb qoft\u00eb se ato jan\u00eb t\u00eb izoluara nga vera er\u00eb e zez\u00eb currants, luleshtrydhe, san\u00eb, etj.\n<\/p>\n
\nNuhatje t\u00eb gjitha me syt\u00eb e mi t\u00eb mbyllur, duke u p\u00ebrpjekur t\u00eb identifikojn\u00eb dhe kujtojn\u00eb aromat, t\u00eb pasuroj\u00eb aromatike “baza e t\u00eb dh\u00ebnave”.\n<\/p>\n
\nKjo mund t\u00eb duket e v\u00ebshtir\u00eb, por me koh\u00eb ju do t\u00eb vini re qart\u00eb t\u00eb progresit.\n<\/p>\n
\nNuk jam i sigurt se ka nj\u00eb ton t\u00eb bukuroshe Chardonnay? Shtoni pak bukuroshe shurup n\u00eb nj\u00eb tjet\u00ebr xhami. K\u00ebshtu ju do t\u00eb kuptoni era e nj\u00eb pjeshk\u00eb n\u00eb ver\u00eb. Gradualisht p\u00ebr t\u00eb zvog\u00ebluar numrin e tyre shtojcave, derisa ju t\u00eb mund t\u00eb b\u00ebjn\u00eb dallimin n\u00eb shije, n\u00eb ver\u00eb, pa ndonj\u00eb aditiv\u00ebve.\n<\/p>\n
\nTonet q\u00eb mund t\u00eb gjenden n\u00eb nj\u00eb got\u00eb ver\u00eb \u2013 me qindra, duke p\u00ebrfshir\u00eb \u00e7okollat\u00eb, er\u00ebza, dhe madje edhe truffle vaj!\n<\/p>\n
\nA ju tashm\u00eb nj\u00eb ekspert n\u00eb perfumery dhe gastronomis\u00eb, por ju ende do t\u00eb duhet p\u00ebr t\u00eb shqyrtuar ver\u00eb ve\u00e7 e ve\u00e7, t\u00eb m\u00ebsuarit e lidhur fjalorit.<\/p>\n
Thelbi i ekspert\u00ebve t\u00eb vler\u00ebsimit t\u00eb ver\u00ebs \u00ebsht\u00eb aft\u00ebsia p\u00ebr t\u00eb asociuar i saj aroma dhe shije me kushtet e kuptueshme. Ekspert\u00ebt dhe sommeliers diskutuar ver\u00ebs, duke p\u00ebrdorur nj\u00eb t\u00eb p\u00ebrbashk\u00ebt t\u00eb fjalorit, nd\u00ebrsa e t\u00eb ardhurve me v\u00ebshtir\u00ebsi t\u00eb madhe mund t\u00eb ju p\u00ebrshkruaj ver\u00eb, nuk ka “fjalori i shijues”.\n<\/p>\n
\nN\u00eb eksperimentet n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrs\u00ebritur ka gjetur se ndjeshm\u00ebria ndaj aromave t\u00eb ekspert\u00ebve dhe fillestar nj\u00ebsoj.\n<\/p>\n
\nN\u00eb fakt, ekspert\u00ebt e ndiejn\u00eb t\u00eb gjith\u00eb nj\u00ebsoj si fillestar, por interpretiruya \u00ebsht\u00eb shum\u00eb m\u00eb mir\u00eb: si nj\u00eb p\u00ebrvoj\u00eb shah, lojtar, i cili duket n\u00eb t\u00eb nj\u00ebjt\u00ebn Bordit dhe t\u00eb shohim t\u00eb nj\u00ebjt\u00ebn form\u00eb si fillestar, por m\u00eb t\u00eb qarta dhe m\u00eb t\u00eb shpejt\u00eb t\u00eb t\u00eb kuptuarit t\u00eb situat\u00ebs. <\/p>\n
\n\u00c7mimi nuk \u00ebsht\u00eb e p\u00ebrsosur tregues t\u00eb cil\u00ebsis\u00eb (t\u00eb gjitha subjektive). Por, si rregull, m\u00eb t\u00eb shtrenjta t\u00eb ver\u00ebs m\u00eb t\u00eb mir\u00eb p\u00ebrfaq\u00ebson karakterin e vendin ku \u00ebsht\u00eb prodhuar. Nj\u00eb njohuri e rajoneve prodhimi i ver\u00ebs \u00ebsht\u00eb e nevojshme cil\u00ebsin\u00eb e ekspertit\n<\/p>\n
\nNj\u00eb ver\u00eb e ekspertit nuk \u00ebsht\u00eb vet\u00ebm nj\u00eb shijues t\u00eb mir\u00eb. Ai gjithashtu e di se nj\u00eb shum\u00eb rreth asaj se si vera \u00ebsht\u00eb e b\u00ebr\u00eb, ku \u00ebsht\u00eb b\u00ebr\u00eb dhe m\u00eb shum\u00eb n\u00eb lidhje me at\u00eb q\u00eb \u00ebsht\u00eb e pranuar p\u00ebr t\u00eb shkruar n\u00eb ver\u00eb t\u00eb teksteve dhe librave t\u00eb referenc\u00ebs.\n<\/p>\n
\nShum\u00eb njer\u00ebz t\u00eb shmangur duke marr\u00eb pjes\u00eb n\u00eb testimin lojra dhe konkurse nga frika e humbjes s\u00eb. Por gabimet \u2013 kjo \u00ebsht\u00eb normale. Gjat\u00eb famsh\u00ebm francez eksperiment, kur ver\u00eb t\u00eb bardh\u00eb ngjyr\u00eb dhe ngritur n\u00ebn mask\u00ebn e kuqe, arriti t\u00eb mashtroj\u00eb shum\u00eb ekspert\u00eb. Ai ka provuar se sa pritjet tona dhe mendimet e tyre t\u00eb ndikojn\u00eb n\u00eb perceptimin e ver\u00ebs, si n\u00eb qoft\u00eb se ne “pini ver\u00eb me syt\u00eb tuaj.”\n<\/p>\n
\nEkspert\u00ebt b\u00ebjn\u00eb gabime shum\u00eb. Por ata jan\u00eb t\u00eb drejt\u00eb e m\u00eb shpesh.\n<\/p>\n
“Pijet e biznesit”, Aprill 2015 (Ilustrimi: WineFolly)<\/p>\n","protected":false},"excerpt":{"rendered":"
Alex Ras\u00ebll (Alex Russell) \u2013 doktor i shkencave nga Universiteti i Sydney m\u00eb shum\u00eb se dhjet\u00eb vjet ka qen\u00eb nj\u00eb ver\u00eb e tregtar\u00ebt….<\/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-1899","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\/1899","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=1899"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1899\/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=1899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}