{"id":1909,"date":"2020-01-05T16:37:59","date_gmt":"2020-01-05T13:37:59","guid":{"rendered":"http:\/\/vine-nn.ru\/si-per-te-bere-vere\/"},"modified":"2020-01-05T16:37:59","modified_gmt":"2020-01-05T13:37:59","slug":"si-per-te-bere-vere","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/si-per-te-bere-vere\/","title":{"rendered":"Si p\u00ebr t\u00eb b\u00ebr\u00eb ver\u00eb?"},"content":{"rendered":"

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\nAjo t\u00eb gjitha fillon me manaferrat n\u00eb hardhi: \u00ebsht\u00eb e r\u00ebnd\u00ebsishme q\u00eb t\u00eb ishin mjaft t\u00eb Pjekur. E papjekur ose overripe rrushi do t\u00eb kthehet t\u00eb k\u00ebqija t\u00eb ver\u00ebs. Vjelja e rrushit p\u00ebrcakton potencialin e ver\u00ebs: ju mund t\u00eb b\u00ebni t\u00eb k\u00ebqija ver\u00eb nga rrush t\u00eb mir\u00eb, por kurr\u00eb nuk e b\u00ebjn\u00eb ver\u00eb t\u00eb mir\u00eb nga t\u00eb k\u00ebqija t\u00eb rrushit.\n<\/p>\n

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\nMbledhja ekipet jan\u00eb d\u00ebrguar p\u00ebr t\u00eb vreshtit. Kjo \u00ebsht\u00eb nj\u00eb emocionuese koh\u00eb t\u00eb vitit. T\u00eb gjitha winegrowers shpres\u00eb p\u00ebr mot t\u00eb mir\u00eb n\u00eb t\u00eb korrat periudhe. Moti i keq mund t\u00eb rr\u00ebnojn\u00eb \u00e7do gj\u00eb.\n<\/p>\n

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\nDora-zgjedhur manaferrat jan\u00eb t\u00eb ngarkuar n\u00eb gjysm\u00eb ton trupit.\n<\/p>\n

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\nMegjithat\u00eb, gjithnj\u00eb e m\u00eb t\u00eb korrur nga makineria. Kjo \u00ebsht\u00eb m\u00eb e lir\u00eb. P\u00ebrve\u00e7 k\u00ebsaj, n\u00eb rajone t\u00eb nxeht\u00eb, p\u00ebr t\u00eb ruajtur cil\u00ebsin\u00eb e korrjes \u00ebsht\u00eb m\u00eb mir\u00eb p\u00ebr t\u00eb mbledhur n\u00eb nat\u00eb, dhe ajo \u00ebsht\u00eb shum\u00eb m\u00eb e leht\u00eb p\u00ebr t\u00eb b\u00ebr\u00eb p\u00ebrdorimin e teknologjis\u00eb.\n<\/p>\n

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\nSweeper zgjedh manaferrat nga rrushi dhe i d\u00ebrgon ato p\u00ebr t\u00eb shum\u00ebfisht\u00eb p\u00ebr transportin e ver\u00ebs. Imazhit \u2013 vjelja e rrushit n\u00eb Bordo.\n<\/p>\n

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\nT\u00eb mbledhura n\u00eb makin\u00eb manaferrat jan\u00eb t\u00eb renditura p\u00ebr refuzim t\u00eb pap\u00ebrshtatsh\u00ebm.\n<\/p>\n

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Manaferrat, korrur me dor\u00eb, mb\u00ebrrijn\u00eb n\u00eb punishte, t\u00eb gjith\u00eb tufa.\n<\/p>\n

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Ata gjithashtu lloj e cil\u00ebsis\u00eb. T\u00eb gjitha t\u00eb kalbur dhe t\u00eb but\u00eb manaferrat, s\u00eb bashku me gjethet dhe stalks duhet t\u00eb hiqen.\n<\/p>\n

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T\u00eb renditura rrushi futen n\u00eb makin\u00eb p\u00ebr ndarjen e kreshtat. Pasi ajo mund t\u00eb jet\u00eb e brisht\u00eb: pak ose plot\u00ebsisht.<\/p>\n

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\u00c7far\u00eb \u00ebsht\u00eb l\u00ebn\u00eb pas plot ndarja e manave.<\/p>\n

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Pritja zon\u00eb n\u00eb nj\u00eb punishte t\u00eb vogla. Scroogey rrushi k\u00ebtu tubacionit hyn n\u00eb tank dhe t\u00eb fermentimit tank. <\/p>\n

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Ky \u00ebsht\u00eb dallimi n\u00eb prodhimin e bardh\u00eb dhe vera e kuqe. Kuq bredh me zhvishem, dhe t\u00eb bardh\u00eb manaferrat jan\u00eb par\u00eb t\u00eb shtrydhur, t\u00eb ndar\u00eb l\u00ebng nga l\u00ebkurat e para fermentimit.\n<\/p>\n

\nN\u00eb foto \u2013 nj\u00eb gur t\u00eb vog\u00ebl t\u00eb fermentimit Lagar n\u00eb portugalisht Douro rajon. Pas plot\u00ebsimit, manaferrat, do t\u00eb jen\u00eb t\u00ebr\u00ebsisht t\u00eb shkelet nga k\u00ebmb\u00ebt, p\u00ebr t’i mbushte l\u00ebngun, ngjyrosje dhe substancave aromatike nga l\u00ebkurat e rrushit.\n<\/p>\n

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Por kjo \u00ebsht\u00eb e rrall\u00eb p\u00ebr dit\u00ebn e sotme shembull tradicionale e ver\u00ebs, karakteristik\u00eb e Douro portugalis\u00eb. Hequr nga k\u00ebmb\u00ebt e rrushit fillon t\u00eb eksitohet natyrisht. K\u00ebta njer\u00ebz duart e nxiti wort shum\u00eb her\u00eb n\u00eb dit\u00eb p\u00ebr t\u00eb siguruar t\u00eb mira nxjerrjes dhe p\u00ebr t\u00eb parandaluar zhvillimin e baktereve n\u00eb sip\u00ebrfaqe t\u00eb l\u00ebkur\u00ebs s\u00eb manaferrat, q\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb pashmangshme del si dritare k\u00ebrcyese, duke formuar nj\u00eb kapak.<\/p>\n

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N\u00eb moderne punishtet e ver\u00ebs, ajo i ka b\u00ebr\u00eb rutin\u00eb shtuar that\u00eb, posa\u00e7\u00ebrisht kulturuar maja q\u00eb lejojn\u00eb m\u00eb shum\u00eb kontroll m\u00eb t\u00eb mir\u00eb t\u00eb procesit t\u00eb fermentimit. Megjithat\u00eb, shum\u00eb mbetet ende punishtet e ver\u00ebs, ku wort ferments nga majave t\u00eb egra q\u00eb jetojn\u00eb n\u00eb vresht ose n\u00eb punishte.<\/p>\n

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Manaferrat n\u00eb k\u00ebt\u00eb foto bredh n\u00eb \u00e7elik inox butet. Gjat\u00eb fermentimit t\u00eb dioksidit t\u00eb karbonit \u00ebsht\u00eb l\u00ebshuar, k\u00ebshtu q\u00eb \u00ebsht\u00eb normale q\u00eb Chan mbetet e hapur n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb dioksidit t\u00eb karbonit mund t\u00eb t\u00eb shp\u00ebtojn\u00eb n\u00eb atmosfer\u00eb. Por, ndodh q\u00eb t\u00eb fermentimit tank \u00ebsht\u00eb e mbyllur, at\u00ebher\u00eb dyoksidi i karbonit \u00ebsht\u00eb \u00e7elur nga ventilimit.<\/p>\n

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K\u00ebtu e vogla Chan kapak e tul protoplanets e wort robotik kumarxhi. Disa punishtet e ver\u00ebs t\u00eb b\u00ebj\u00eb at\u00eb me dor\u00eb, me ndihm\u00ebn e ve\u00e7ant\u00eb t\u00eb nd\u00ebrsjellta. Procesi i periodike peretaplivanii kapele tul quhet pizhazh (FR. pigeage)<\/strong>.<\/p>\n

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Alternative p\u00ebr t\u00eb peretaplivanii kapele \u00ebsht\u00eb e saj lotim wort, picking up nga fundi i TVSH-s\u00eb. <\/p>\n

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K\u00ebtu ju shihni enden kuq e wort \u00ebsht\u00eb drenazhuar nga TVSH dhe t\u00eb bjer\u00eb p\u00ebrs\u00ebri. Ideja \u00ebsht\u00eb p\u00ebr pasurimin e tij me oksigjen p\u00ebr t\u00eb ndihmuar n\u00eb maja p\u00ebr t\u00eb zhvilluar. N\u00eb fazat e tjera t\u00eb prodhimit t\u00eb ver\u00ebs jan\u00eb duke u p\u00ebrpjekur t\u00eb kund\u00ebrta \u2013 p\u00ebr t\u00eb mbrojtur at\u00eb nga oksigjen, por n\u00eb k\u00ebt\u00eb faz\u00eb \u00ebsht\u00eb e nevojshme.<\/p>\n

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Kur t\u00eb fermentimit \u00ebsht\u00eb e p\u00ebrfunduar, m\u00eb t\u00eb vera e kuqe \u00ebsht\u00eb derdhur n\u00eb fu\u00e7i lisi p\u00ebr t\u00eb kompletuar pjekuria e tyre. Formave dhe madh\u00ebsive t\u00eb fu\u00e7ive \u2013 nj\u00eb num\u00ebr shum\u00eb i madh. N\u00eb foto \u2013 nj\u00eb nga m\u00eb t\u00eb zakonshme: 225-250 lit\u00ebr. Tradicionale franceze fu\u00e7i 225\u043b quajtur barrique (FR. barrique)<\/strong>, i zakonsh\u00ebm n\u00eb Bordo.\n<\/p>\n

\nOrigjina e drurit, dhe fakti se p\u00ebrdorimi i t\u00eb re ose t\u00eb p\u00ebrdorur fu\u00e7i jan\u00eb faktor\u00eb shum\u00eb t\u00eb r\u00ebnd\u00ebsish\u00ebm p\u00ebr formimin e stilit dhe e karakterit t\u00eb ver\u00ebs. N\u00eb p\u00ebrshkrimin e ver\u00ebrave q\u00eb ju mund t\u00eb vijn\u00eb t\u00eb gjith\u00eb fraza “plakja n\u00eb nju barriques”: kjo do t\u00eb thot\u00eb se vera do t\u00eb jet\u00eb e theksuar lisi ton n\u00eb tuf\u00eb lulesh. E plakjes n\u00eb fu\u00e7i, t\u00eb p\u00ebrdorura, nuk \u00ebsht\u00eb gjithmon\u00eb e kursyer n\u00eb fu\u00e7i p\u00ebr disa ver\u00ebra t\u00eb theksuar lisi ton t\u00eb pad\u00ebshirueshme.\n<\/p>\n

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K\u00ebtu \u00ebsht\u00eb nj\u00eb shembull i fu\u00e7i \u00ebsht\u00eb shum\u00eb m\u00eb i madh, n\u00eb t\u00eb cilin ajo tregon fajit t\u00eb pakt\u00ebn “lisi” karakteri. P\u00ebr disa ver\u00ebrave, ky opsion \u00ebsht\u00eb shum\u00eb m\u00eb e p\u00ebrshtatshme t\u00eb vogla fu\u00e7i.<\/p>\n

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Kjo \u00ebsht\u00eb nj\u00eb shport\u00eb press: pasi t\u00eb fermentimit ka mbaruar, kur vera \u00ebsht\u00eb e lodhur nga tul, ajo \u00ebsht\u00eb shtyr\u00eb p\u00ebr t\u00eb nxjerr\u00eb mbetjet e ver\u00ebs. <\/p>\n

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Dhe kjo \u00ebsht\u00eb pneumapress. Ajo \u00ebsht\u00eb p\u00ebrdorur n\u00eb prodhimin e disa t\u00eb kuqe dhe pothuajse t\u00eb gjith\u00eb vera e bardh\u00eb. Brenda t\u00eb madhe t\u00eb dhom\u00ebs, e cila e mbush me aj\u00ebr dhe ngadal\u00eb presionit n\u00eb rritje t\u00eb but\u00eb shtyn p\u00ebrmbajtjen e en\u00ebs. <\/p>\n

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Dhe kjo \u00ebsht\u00eb ajo q\u00eb mbetet pasi t\u00eb gjitha manipulimeve: vakt q\u00eb mund t\u00eb vihet n\u00eb prodhimin e plehrash.<\/p>\n

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P\u00ebrmbajtja e TVSH-s\u00eb, e cila roamed me ver\u00eb t\u00eb bardh\u00eb: e sedimenteve t\u00eb vdekur maja. Ndonj\u00ebher\u00eb ver\u00eb p\u00ebr ta b\u00ebr\u00eb at\u00eb t\u00eb oabgo buqet\u00eb p\u00ebrve\u00e7 k\u00ebsaj mbani k\u00ebt\u00eb n\u00eb m\u00eb t\u00eb vogla p\u00ebr disa koh\u00eb, kjo quhet plakjes sur g\u00ebnjesht\u00ebr (FR. sur g\u00ebnjeshtra)<\/strong>.<\/p>\n

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Nj\u00eb bodrum me fu\u00e7i ende ruajn\u00eb pamjen tradicionale. Nj\u00eb t\u00eb ftoht\u00eb t\u00eb mjedisit n\u00ebn harqet e tyre jan\u00eb ideale p\u00ebr maturimin e ver\u00ebra t\u00eb rinj, q\u00eb zakonisht zgjat nga tre muaj deri n\u00eb tre vjet.<\/p>\n

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Winemaker merr nj\u00eb most\u00ebr e fu\u00e7i me ver\u00eb t\u00eb kuqe intervale t\u00eb rregullta dhe prodhon klas\u00ebs s\u00eb par\u00eb p\u00ebr t\u00eb kompensuar humbjen e ver\u00ebs avullohet gjat\u00eb plakjes.<\/p>\n

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Ndonj\u00ebher\u00eb ka nevoj\u00eb p\u00ebr fryhen e ver\u00eb nga nj\u00eb fu\u00e7i n\u00eb tjetrin ose nga fu\u00e7i n\u00eb TVSH b\u00ebr\u00eb prej \u00e7eliku inox. N\u00eb k\u00ebt\u00eb foto, p\u00ebrdorimin e azotit p\u00ebr t\u00eb l\u00ebvizur ver\u00eb pa t\u00eb pad\u00ebshirueshme kontakt me oksigjen. Azoti \u00ebsht\u00eb p\u00ebrdorur edhe n\u00eb ruajtjen e hapur shishet e ver\u00ebs shitur nga xhami n\u00eb restorante dhe kafene.<\/p>\n

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Dhe k\u00ebtu \u00ebsht\u00eb e kund\u00ebrta: fryhen \u00ebsht\u00eb kryer me dashje t\u00eb kontaktit t\u00eb ver\u00ebs me aj\u00ebr t\u00eb p\u00ebrshpejtimit t\u00eb procesit t\u00eb pjekjes.<\/p>\n

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Disa ver\u00ebs n\u00eb procesin e saj t\u00eb lindjes dhe t\u00eb jet\u00ebs nuk e di kontakt me lisi: ata jan\u00eb mbajtur n\u00eb \u00e7elik t\u00eb p\u00ebr t\u00eb ruajtur e tyre fruta t\u00eb fresk\u00ebta t\u00eb karakterit. <\/p>\n

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Dhe n\u00eb fund, vera \u00ebsht\u00eb gati dhe mund t\u00eb jet\u00eb n\u00eb shishe. Shpesh ajo \u00ebsht\u00eb e para ajo \u00ebsht\u00eb e filtruar p\u00ebr t\u00eb ai ishte i past\u00ebr dhe transparente, dhe p\u00ebr t\u00eb parandaluar microbial prishje. N\u00eb foton n\u00eb t\u00eb djatht\u00eb ver\u00eb t\u00eb filtrimit, la pas.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ajo t\u00eb gjitha fillon me manaferrat n\u00eb hardhi: \u00ebsht\u00eb e r\u00ebnd\u00ebsishme q\u00eb t\u00eb ishin mjaft t\u00eb Pjekur. E papjekur ose overripe rrushi do…<\/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-1909","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\/1909","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=1909"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1909\/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=1909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}