\n Dhe ne jemi t\u00eb kthehet n\u00eb normale dhe t\u00eb k\u00ebrkoni n\u00eb momentin e par\u00eb t\u00eb divizionit t\u00eb rrushit t\u00eb ver\u00ebs.\n<\/p>\n
N\u00eb p\u00ebrmbajtje t\u00eb alkoolit<\/h2>\n
\nNatyrore p\u00ebrmbajtje t\u00eb alkoolit n\u00eb ver\u00eb t\u00eb varet nga sasia e sheqerit n\u00eb l\u00ebng rrushi, q\u00eb n\u00eb fillim t\u00eb fermentimit dhe aft\u00ebsin\u00eb e maja n\u00eb procesin e sheqerit n\u00eb alkool. M\u00eb t\u00eb Pjekur n\u00eb kokrra t\u00eb kuqe, m\u00eb shum\u00eb sheqerna m\u00eb t\u00eb lart\u00eb shkall\u00ebn e ver\u00ebs. Kjo \u00ebsht\u00eb m\u00eb e thjesht\u00eb dhe themelore marr\u00ebdh\u00ebnie. K\u00ebshtu ver\u00ebs nga vende t\u00eb nxehta, si rregull, m\u00eb e fort\u00eb se vera dhe nga pije freskuese. Lloje t\u00eb ver\u00ebs n\u00eb kala mund t\u00eb paraqitet si m\u00eb posht\u00eb:\n<\/p>\n
\nT\u00eb ul\u00ebt t\u00eb alkoolit, ver\u00ebs<\/strong> \u00ebsht\u00eb nj\u00eb ver\u00eb me nj\u00eb alkool e 6 deri n\u00eb 11 grad\u00eb. Shembull: portugalisht Vihno Verde (e Gjelb\u00ebr ver\u00eb), gaz Asti.\n<\/p>\n \nNatyrore trash\u00eb ver\u00ebn<\/strong> \u00ebsht\u00eb ver\u00eb me nj\u00eb fizik kalaja e 14-16 grad\u00eb. Kjo \u00ebsht\u00eb nj\u00eb mesatare. N\u00eb vera e bardh\u00eb e alkoolit \u00ebsht\u00eb ndjer\u00eb m\u00eb shum\u00eb pra, p\u00ebr ata p\u00ebrkufizimin e “t\u00eb fort\u00eb” fillon m\u00eb t\u00eb ul\u00ebta sesa p\u00ebr kuqe.\n<\/p>\n \nVer\u00eb t\u00eb fortifikuar<\/strong> \u00ebsht\u00eb e ver\u00ebs n\u00eb t\u00eb cil\u00ebn ka qen\u00eb i shtuar alkool p\u00ebrve\u00e7<\/i> natyrore alkoolit fermentimi. Si rregull, ne nuk jemi duke folur p\u00ebr past\u00ebr nga alkooli, por t\u00eb rrushit distillate (n\u00eb rastin e portugalisht port, spanjisht sherry, Madeira portugalisht).<\/p>\n T\u00eb shtoni past\u00ebr kok\u00ebrr ose beet alkooli \u00ebsht\u00eb korrigjohet p\u00ebr t\u00eb marr\u00eb nj\u00eb ver\u00eb t\u00eb fortifikuar mund t\u00eb, p\u00ebr shembull, n\u00eb prodhimin e Massandra. Por p\u00ebr shkak t\u00eb k\u00ebsaj e tyre t\u00eb fortifikuara pijet dhe nuk mund t\u00eb quhet e ver\u00ebs, por vet\u00ebm “pini ver\u00eb”, – theksohet n\u00eb etiketat:\n<\/p>\n \nVazhdojn\u00eb t\u00eb m\u00ebparsh\u00ebm n\u00eb k\u00ebt\u00eb tem\u00eb. N\u00ebse maja ka p\u00ebrpunuar t\u00eb gjitha sheqeri nga l\u00ebngu i rrushit n\u00eb alkool, at\u00ebher\u00eb sheqerit n\u00eb ver\u00eb \u00ebsht\u00eb pothuajse zhdukur, dhe vera \u00ebsht\u00eb e that\u00eb. N\u00ebse maja ka d\u00ebshtuar ta b\u00ebj\u00eb k\u00ebt\u00eb, apo ata jan\u00eb t\u00eb penguar, kjo sheqer mbetet n\u00eb ver\u00eb \u2013 dhe k\u00ebtu kemi dysheme-dhe t\u00eb gjitha llojet e \u00ebmb\u00ebl opsionet. K\u00ebshtu ndarja sipas shkall\u00ebs s\u00eb \u00ebmb\u00eblsi:\n<\/p>\n That\u00eb vera<\/strong> \u00ebsht\u00eb nj\u00eb ver\u00eb e me nj\u00eb minimum p\u00ebrmbajtjen e natyrore t\u00eb mbetur t\u00eb sheqerit. N\u00eb P\u00ebrgjith\u00ebsi rast p\u00ebr Europiane dhe ruse ver\u00ebra t\u00eb \u00ebsht\u00eb nj\u00eb shenj\u00eb e deri tek 4 g \/ L. <\/p>\n \nMos harroni, kemi th\u00ebn\u00eb se p\u00ebr ver\u00eb t\u00eb bardh\u00eb, koncepti i “fort\u00eb” fillon m\u00eb her\u00ebt se sa t\u00eb kuqe? Histori e ngjashme me \u00ebmb\u00eblsi t\u00eb gazuar. P\u00ebr shkak t\u00eb faktit se vera, t\u00eb cilat e b\u00ebjn\u00eb nj\u00eb gaz, sa m\u00eb shum\u00eb acid normale (t\u00eb qet\u00eb), \u00ebmb\u00eblsia e kjo shihet gjithnj\u00eb e m\u00eb shum\u00eb. Prandaj, p\u00ebr gaz e miratuar e vet n\u00eb shkall\u00eb t\u00eb “that\u00eb”, ku koncepti i “dhurat\u00eb<\/b>” fillon nga nivelin e sip\u00ebrm t\u00eb rreth 30 g \/ l (t\u00eb b\u00ebni dallimin!) dhe marku 4 g \/ l korrespondon me termin “ekstra Brut”.\n<\/p>\n Gjysm\u00eb t\u00eb thata, gjysm\u00eb t\u00eb \u00ebmbla ver\u00ebn<\/strong> \u00ebsht\u00eb ver\u00eb, n\u00eb t\u00eb cil\u00ebn ishin t\u00eb natyrshme sheqerit t\u00eb rrushit t\u00eb nj\u00eb mesatare prej 50 g \/ L.\n<\/p>\n \nN\u00eb rastin e gjysm\u00eb-t\u00eb gjitha versionet, ne po flasim p\u00ebr nj\u00eb t\u00eb q\u00ebllimshme, pengim t\u00eb fermentimit p\u00ebr t\u00eb ruajtur mbetur \u00ebmb\u00eblsi. Dhe zakonisht, kjo \u00ebsht\u00eb b\u00ebr\u00eb p\u00ebr t\u00eb maskuar sheqer nga t\u00eb metat e ver\u00ebs. Pra, ju me siguri do t\u00eb d\u00ebgjoni ver\u00eb snobs i mendimit se “gjysm\u00eb-that\u00eb dhe ver\u00eb t\u00eb \u00ebmb\u00ebl \u2013 \u00ebsht\u00eb e nevojshme nj\u00eb gjysm\u00eb-masa t\u00eb pakujdessh\u00ebm e winemaker.” T\u00eb tilla snobs jan\u00eb dhe njohja e p\u00ebrjashtime, t\u00eb tilla si fr\u00ebngjisht u rrit vera Rose d’anjou, gjysm\u00eb-that\u00eb t\u00eb bardh\u00eb dhe t\u00eb pushtimit t\u00eb ver\u00ebrave dhe t\u00eb qaf\u00ebs. etj.\n<\/p>\n Q\u00eb nga fermentimi nd\u00ebrpritet, wort mban sheqer, por nuk \u00ebsht\u00eb n\u00eb gjendje p\u00ebr t\u00eb rekrutuar nj\u00eb kala, k\u00ebshtu q\u00eb gjysm\u00eb-that\u00eb dhe vera e \u00ebmb\u00ebl jan\u00eb shpesh t\u00eb but\u00eb:<\/p>\n Gjysm\u00eb-that\u00eb rose d’anjou kalaja e 10.5%<\/p>\n \nNatyrore ver\u00eb t\u00eb \u00ebmb\u00ebl<\/strong> \u00ebsht\u00eb vera me e natyrshme mbetur p\u00ebrmbajtjen e sheqerit e m\u00eb shum\u00eb se 50 g \/ L. Dhe pastaj t\u00eb filloj\u00eb nuanca.<\/p>\n \nNatyrisht ver\u00eb t\u00eb \u00ebmb\u00ebl ju mund t\u00eb merrni, t\u00eb nd\u00ebrprerjes s\u00eb fermentimit. Nj\u00eb m\u00ebnyr\u00eb p\u00ebr t\u00eb b\u00ebr\u00eb k\u00ebt\u00eb \u00ebsht\u00eb p\u00ebr t\u00eb shtuar t\u00eb alkoolitdistillate, dhe k\u00ebshtu m\u00eb t\u00eb fortifikuara t\u00eb ver\u00ebrave \u2013 nuk that\u00eb. <\/p>\n \nDhe ju mund t\u00eb merrni manaferrat, ku aq shum\u00eb sheqer se maja me ajo thjesht nuk mund t\u00eb p\u00ebrballen dhe do t\u00eb vdesin, pasi nuk ka p\u00ebrfunduar. <\/p>\n \nRasti i dyt\u00eb \u00ebsht\u00eb padyshim i lidhur me di\u00e7ka t\u00eb ve\u00e7ant\u00eb: ky apo n\u00eb fund t\u00eb korrjes varieteteve n\u00eb vendin e duhur, ose tharjen e t\u00eb mbjellave p\u00ebr rritjen e p\u00ebrqendrimit t\u00eb wort (shih Recioto), apo ngrirjen manaferrat (shih Eiswein), apo zoti e di se \u00e7far\u00eb tjet\u00ebr. N\u00eb k\u00ebto raste t\u00eb ve\u00e7anta, ajo \u00ebsht\u00eb b\u00ebr\u00eb zakon t\u00eb flitet p\u00ebr lloje t\u00eb ve\u00e7anta t\u00eb natyr\u00ebs, vera e \u00ebmb\u00ebl q\u00eb i p\u00ebrkasin “fisnik” dhe t\u00eb shtrenjt\u00eb.\n<\/p>\n Italiane fisnik ver\u00eb t\u00eb \u00ebmb\u00ebl Recioto di Soave<\/p>\n \nProblemet n\u00eb k\u00ebt\u00eb tem\u00eb mund t\u00eb shihni \u00ebmb\u00ebl ver\u00ebrave t\u00eb Franc\u00ebs.<\/p>\n \nKjo \u00ebsht\u00eb n\u00eb lidhje me flluska q\u00eb \u00ebsht\u00eb thelbi i CO2 formuar n\u00eb fermentim dhe ruhet n\u00eb shishe para se t\u00eb sh\u00ebrbejn\u00eb. Xhung\u00ebl t\u00eb gjitha metodat p\u00ebr t\u00eb fituar flluska e p\u00ebrshkruar n\u00eb artikullin “si p\u00ebr t\u00eb b\u00ebr\u00eb ver\u00eb e gazuar?”. K\u00ebtu them vet\u00ebm ver\u00eb \u00ebsht\u00eb:<\/p>\n \nGazuar<\/strong> , ku dioksidit t\u00eb karbonit formuar gjat\u00eb fermentimit, ishin t\u00eb ruajtur dhe shishe.\n<\/p>\n \nVera e gazuar variojn\u00eb n\u00eb shuma t\u00eb mbledhura t\u00eb dioksidit t\u00eb karbonit. N\u00eb Itali trash\u00eb me gaz (ku nj\u00eb shum\u00eb e flluska, pothuajse si shampanj\u00eb) \u00ebsht\u00eb quajtur me gaz (ver\u00eb spumante), dhe ku e tyre m\u00eb pak frizante (ver\u00eb frizzante). N\u00eb Franc\u00eb korrespondojn\u00eb me van Musso (vin mousseux) dhe van patio (vin p\u00e9 tillant).<\/p>\n \nQet\u00eb<\/strong> \u2013 n\u00eb t\u00eb cilat t\u00eb gjitha dioksidit t\u00eb karbonit p\u00ebr t\u00eb mbetur n\u00eb ver\u00ebn para tij mbushjen. <\/p>\n \nM\u00eb t\u00eb thjesht\u00eb dhe t\u00eb drejtp\u00ebrdrejt\u00eb t\u00eb ndarjes. Ajo do t\u00eb duket.<\/p>\n \nVera e kuqe<\/strong> \u2013 ver\u00eb b\u00ebr\u00eb nga rrushi i zi. T\u00eb gjitha ngjyra e ver\u00ebs merr nga l\u00ebkurat e manave, p\u00ebrmbajn\u00eb anthocyanins \u2013 pigmente. E tul e manave t\u00eb varieteteve m\u00eb t\u00eb madhe jan\u00eb me ngjyr\u00eb. Dmth, ngjyra \u00ebsht\u00eb, por ai \u00ebsht\u00eb shum\u00eb i zbeht\u00eb, me l\u00eb t\u00eb kuptohet se e gjelb\u00ebr. Me p\u00ebrjashtime t\u00eb rralla \u2013 varietetet me ngjyr\u00eb mishi q\u00eb francez\u00ebt e quajn\u00eb t\u00eb bukur kolektive termi “tenture” (teinturier). T\u00eb tilla kurioziteti \u00ebsht\u00eb i njohur p\u00ebr Rus\u00ebt Saperavi, gjeorgjis\u00eb e cila \u00ebsht\u00eb p\u00ebrkthyer edhe si “paint”.<\/p>\n Ver\u00eb t\u00eb bardh\u00eb<\/strong> \u2013 ver\u00eb nga drita-skinned t\u00eb rrushit. \u00c7do e kuqezinjve, t\u00eb cil\u00ebt nuk jan\u00eb t\u00eb lejuar p\u00ebr fest\u00ebn pas nga ngjyra e l\u00ebkur\u00ebs, e prodhimit t\u00eb nj\u00eb shum\u00eb t\u00eb but\u00eb rrotullim. N\u00eb praktik\u00ebn e shampanj\u00eb ver\u00eb \u00ebsht\u00eb termi Blanc de Noir (blanc de noirs, fjal\u00eb p\u00ebr fjal\u00eb “t\u00eb bardh\u00eb nga e zez\u00eb”) i referohet t\u00eb bardh\u00eb vera e gazuar e b\u00ebr\u00eb nga rrushi i zi.<\/p>\n Bardh\u00eb shampanj\u00eb nga e kuqe rrushi “Blanc de Noir”<\/p>\n \nU ngrit ver\u00eb<\/strong> \u2013 ver\u00eb, e cila \u00ebsht\u00eb p\u00ebrdorur err\u00ebt-skinned varieteteve, por n\u00eb m\u00ebnyr\u00eb q\u00eb err\u00ebsir\u00eb, l\u00ebng nga shtrydhet dhe tretje nuk ishte intensive.<\/p>\n Amerikane em\u00ebrtim \u00ebsht\u00eb faintly roz\u00eb ver\u00ebra jan\u00eb shpesh t\u00eb caktuar nga fjala “turp\u00ebrim” (skuqem). <\/p>\n \nPortokalli ver\u00ebn<\/strong> \u00ebsht\u00eb ver\u00eb b\u00ebr\u00eb nga rrush t\u00eb bardh\u00eb b\u00ebri t\u00eb kuqe, gjegj\u00ebsisht me kontakt t\u00eb zgjatur e l\u00ebng me l\u00ebvozhg\u00eb t\u00eb manave, gj\u00eb q\u00eb e b\u00ebn e tyre me ngjyra, shije dhe arom\u00eb \u00ebsht\u00eb shum\u00eb intensive.<\/p>\n Ver\u00eb \u00ebsht\u00eb e ndar\u00eb n\u00eb monosortovoe<\/strong> aka separee (nga FR. c\u00e9page \u2013 varietet t\u00eb rrushit) dhe e p\u00ebrzier, e p\u00ebrb\u00ebr\u00eb nga nj\u00eb p\u00ebrzierje<\/strong> (nj\u00eb p\u00ebrzierje e varieteteve). Dhe nuk ka asnj\u00eb d\u00ebshmi p\u00ebr t\u00eb sugjeruar se SEPA m\u00eb t\u00eb mir\u00eb t\u00eb p\u00ebrzier\u00eb, ose anasjelltas. Fakti se cil\u00ebsia dhe dinjitetin e ver\u00ebs \u00ebsht\u00eb e vendosur jo vet\u00ebm t\u00eb ndryshme, por edhe nj\u00eb band\u00eb e faktor\u00ebve t\u00eb tjer\u00eb (shihni konceptin e terroir).<\/p>\n \nMegjithat\u00eb, varieteteve n\u00eb etiket\u00eb b\u00ebn t\u00eb ver\u00ebs m\u00eb t\u00eb qarta dhe m\u00eb af\u00ebr konsumatorit. Dhe n\u00ebse winemaker ka arsye p\u00ebr t\u00eb besuar se ver\u00ebn e tij me sukses mish\u00ebron nj\u00eb m\u00ebnyr\u00eb t\u00eb ve\u00e7ant\u00eb grad\u00eb, at\u00ebher\u00eb ai do t\u00eb tregoj\u00eb at\u00eb n\u00eb etiket\u00eb. Sidomos n\u00eb qoft\u00eb se ajo \u00ebsht\u00eb nj\u00eb anije ndryshme p\u00ebr vendin e tij. Apo kjo shum\u00ebllojshm\u00ebri i takon t\u00eb njohura nd\u00ebrkomb\u00ebtare varieteteve (Merlot, Chardonnay, Cabernet Sauvignon, etj.) dhe m\u00eb ver\u00ebb\u00ebr\u00ebsit nuk kan\u00eb asgj\u00eb p\u00ebr t\u00eb mburremi…\n<\/p>\n \nV\u00ebshtir\u00ebsit\u00eb fillojn\u00eb nj\u00eb pap\u00ebrgatitur ver\u00eb-y, kur ai mbledh nj\u00eb shishe fr\u00ebngjisht ver\u00eb \u00ebsht\u00eb i klasifikuar. Ai \u00ebsht\u00eb n\u00eb etiket\u00eb shum\u00ebllojshm\u00ebri t\u00eb treguar rrall\u00eb. Sepse n\u00eb tradit\u00ebn e lart\u00eb fr\u00ebngjisht ver\u00eb \u00ebsht\u00eb konsideruar t\u00eb jet\u00eb se ajo \u00ebsht\u00eb mbi t\u00eb gjitha terroir. Duke p\u00ebrfshir\u00eb at\u00eb shum\u00ebllojshm\u00ebri ose p\u00ebrzierje t\u00eb varieteteve p\u00ebr t\u00eb prodhuar nj\u00eb ver\u00eb, n\u00eb k\u00ebt\u00eb cop\u00eb t\u00eb tok\u00ebs. N\u00eb etiket\u00eb koncepti i “terroir” merr form\u00ebn e appellation, dhe “q\u00eb thot\u00eb se t\u00eb gjith\u00eb”. M\u00eb shum\u00eb p\u00ebr k\u00ebt\u00eb m\u00eb posht\u00eb.<\/p>\n \n\u00c7far\u00ebdo ver\u00eb, diku b\u00ebr\u00eb. Dhe rrushi p\u00ebr t\u00eb rritur. Dhe kjo mund t\u00eb jet\u00eb vende t\u00eb ndryshme. P\u00ebr t\u00eb klasit t\u00eb lart\u00eb, ver\u00ebrat k\u00ebto vende duhet t\u00eb jet\u00eb e nj\u00ebjt\u00eb. P\u00ebr shkak se n\u00eb procesin e transportimit t\u00eb t\u00eb pem\u00ebve (ose ver\u00eb) cil\u00ebsia e p\u00ebrfundimtar ver\u00eb me siguri do t\u00eb vuajn\u00eb. P\u00ebrve\u00e7 k\u00ebsaj, n\u00ebse ju jeni t\u00eb njohur me konceptin e “terroir”, at\u00ebher\u00eb ju e kuptoni r\u00ebnd\u00ebsin\u00eb e vendlindja e rrush p\u00ebr ver\u00ebra t\u00eb cil\u00ebsis\u00eb.\n<\/p>\n \nPrandaj, ne kemi vendosur komb\u00ebtare dhe nd\u00ebrkomb\u00ebtare p\u00ebr sistem p\u00ebr klasifikimin e ver\u00ebs bazuar n\u00eb kontrollin e origjin\u00ebs s\u00eb materialeve t\u00eb pap\u00ebrpunuara dhe ver\u00eb tv.\n<\/p>\n \nN\u00eb fund t\u00eb klasifikim \u00ebsht\u00eb e ngjashme me tabel\u00ebn e ver\u00ebs. Fjala “tryez\u00eb” k\u00ebtu tregon se kjo ver\u00eb lar\u00eb posht\u00eb ushqimin dhe kulturore vlerat q\u00eb ajo p\u00ebrfaq\u00ebson. Vera p\u00ebr tryez\u00ebn e ver\u00ebs mund t\u00eb importohen nga nj\u00eb vend tjet\u00ebr. Kjo nuk ka r\u00ebnd\u00ebsi.\n<\/p>\n Italiane tabela t\u00eb kuqe<\/p>\n \nNj\u00eb kategori m\u00eb t\u00eb lart\u00eb n\u00eb sistemi i klasifikimit paraqet ver\u00eb t\u00eb kontrolluara origjin\u00ebs<\/strong>. P\u00ebr q\u00ebllime t\u00eb till\u00eb t\u00eb kontrollit t\u00eb ver\u00ebs vendet ishin t\u00eb ndar\u00eb n\u00eb t\u00eb ashtuquajturat “appellations” \u2013 zonat e prodhimit me t\u00eb p\u00ebrcaktuara gjeografike, kufijt\u00eb dhe rregullat e saj t\u00eb ver\u00ebs. N\u00ebse \u00ebsht\u00eb e specifikuar mbi etiket\u00eb appellation, gjith\u00e7ka tjet\u00ebr \u00ebsht\u00eb “t\u00eb n\u00ebnkuptuara”, d.m.th. t\u00eb shkojn\u00eb lexoni rregullat appellation.\n<\/p>\n Fr\u00ebngjisht ver\u00eb appellation Margaux<\/p>\n \n I \u00e7mendur \u00ebsht\u00eb nj\u00eb tem\u00eb t\u00eb ve\u00e7ant\u00eb q\u00eb e kemi shpalosur n\u00eb artikullin ver\u00eb t\u00eb klasifikimit.\n<\/p>\n \nLe t\u00eb fillojm\u00eb me faktin se plakja mund t\u00eb renditet vet\u00ebm ver\u00ebra q\u00eb jan\u00eb t\u00eb aft\u00eb t\u00eb saj. Prandaj, ndarja kryesore \u00ebsht\u00eb:<\/p>\n \nMegjithat\u00eb, kompleksiteti i defektit jo gjithmon\u00eb dhe jo t\u00eb gjith\u00eb. Nevojat e tregut t\u00eb nj\u00eb t\u00eb riu ver\u00ebs q\u00eb mund t\u00eb jet\u00eb i dehur menj\u00ebher\u00eb dhe me k\u00ebnaq\u00ebsi. Dhe k\u00ebto ver\u00ebra p\u00ebrb\u00ebjn\u00eb pjes\u00ebn e luanit e at\u00eb q\u00eb ne e shohim n\u00eb raftet. P\u00ebr ta, aq m\u00eb shum\u00eb fuqi termi “dat\u00ebn e kalimit t\u00eb afatit”.\n<\/p>\n \nShishe shkruani se “jeta shelfin nuk \u00ebsht\u00eb e kufizuar”. Ajo thjesht do t\u00eb thot\u00eb se kjo ver\u00eb nuk do t\u00eb jet\u00eb e helmueshme. Dhe kjo \u00ebsht\u00eb e v\u00ebrtet\u00eb. Por pirja e ver\u00ebs, e cila ishte e vdekur e dashur, ne lloj nuk e b\u00ebjn\u00eb. N\u00eb ver\u00ebra t\u00eb rinj nuk ka p\u00ebr q\u00ebllim p\u00ebr t\u00eb plakjes, \u00ebsht\u00eb shum\u00eb e zgjuar, t\u00eb k\u00ebndshme lulesh dhe nj\u00eb interes t\u00eb gjall\u00eb q\u00eb do t\u00eb jetojn\u00eb gjat\u00eb, dhe ata nuk vijn\u00eb.\n<\/p>\n \nKur ruajtjen n\u00eb sht\u00ebpi vera e kuqe \u00ebsht\u00eb e mir\u00eb p\u00ebr t\u00eb pir\u00eb brenda 2-3 viteve, t\u00eb bardh\u00eb dhe n\u00eb nj\u00eb vit ose dy. Por \u00ebsht\u00eb shum\u00eb, shum\u00eb e kusht\u00ebzuar do t\u00eb thot\u00eb. T\u00eb fuqishme vera e kuqe (ku nj\u00eb shum\u00eb e tannins) jan\u00eb duke jetuar m\u00eb gjat\u00eb, drit\u00eb t\u00eb bardh\u00eb (me aciditet t\u00eb ul\u00ebt) mund t\u00eb zbehet n\u00eb m\u00eb pak se nj\u00eb vit.\n<\/p>\n \nVer\u00eb me potencial p\u00ebr plakjen k\u00ebrkon kushte t\u00eb ve\u00e7anta t\u00eb ruajtjes: nj\u00eb bodrum vere ose t\u00eb ve\u00e7anta ver\u00eb frigorifer. “Plakja” e ver\u00ebrave n\u00ebn krevat, ose n\u00eb familje frigorifer \u00ebsht\u00eb n\u00eb louboutins p\u00ebr k\u00ebrpudha.<\/p>\n","protected":false},"excerpt":{"rendered":" Para s\u00eb gjithash, ne duhet t\u00eb ve\u00e7anta ver\u00ebs nga t\u00eb gjith\u00eb t\u00eb tjer\u00ebt \u2013 fruta, manaferrat, mjalt\u00eb dhe t\u00eb gjitha llojet e bim\u00ebve…<\/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-1913","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\/1913","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=1913"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1913\/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=1913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"\/wp-content\/uploads\/3f0d7a5cb695b698a6bdedcc6da5d2ff.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/1b0b750a660d0e77133e659e8b961bb0.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/4d59dcb74c7f7dd0589be480c45ea583.jpg\")
<\/p>\nN\u00eb p\u00ebrmbajtjen e sheqerit<\/h2>\n
\n
![](\"\/wp-content\/uploads\/9fd3fc33a3a3fc227a6e9eb29737be9c.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/2a16d6c43b8e7da21ef3e298004de4ae.jpg\")
<\/p>\nPrania e dioksidit t\u00eb karbonit<\/h2>\n
![](\"\/wp-content\/uploads\/7596c5af56ed53d13f476cad8d66524b.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/a64774a2fadb56ef26215a20a468c2a4.jpg\")
<\/p>\nNgjyra<\/h2>\n
![](\"\/wp-content\/uploads\/2472dd28d4da991684e8131f97da5de4.jpg\")
<\/p>\n\n
\n
Vera e rrushit<\/h2>\n
![](\"\/wp-content\/uploads\/c52ebfc5b782428ad5273dcd566296f4.jpg\")
<\/p>\nN\u00eb territorin e origjin\u00ebs<\/h2>\n
![](\"\/wp-content\/uploads\/7c01d1c548d23b8e4fed2ef062717fa0.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/3ba6e2355d27d24446181e7cb06640b3.jpg\")
<\/p>\nEkspozimi<\/h2>\n
\n
\nPlakja e mundshme<\/b> \u00ebsht\u00eb aft\u00ebsia e ver\u00ebs me mosh\u00ebn p\u00ebr t\u00eb zhvilluar m\u00eb komplekse dhe t\u00eb k\u00ebndshme tuf\u00eb lulesh. Pra, jo \u00e7do ver\u00eb mosha \u00ebsht\u00eb duke m\u00eb mir\u00eb. Duke krijuar nj\u00eb ver\u00eb me potencial p\u00ebr t\u00eb plakjes \u2013 procesi lodhshme dhe t\u00eb shtrenjta. Pse e lir\u00eb t\u00eb saj n\u00eb k\u00ebt\u00eb kategori vet\u00ebm nuk do t\u00eb ndodh\u00eb.\n<\/p>\n