{"id":202354,"date":"2021-10-26T09:17:54","date_gmt":"2021-10-26T09:17:54","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/fermentimi-malolaktik-ne-vere\/"},"modified":"2023-02-08T13:12:39","modified_gmt":"2023-02-08T13:12:39","slug":"fermentimi-malolaktik-ne-vere","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/","title":{"rendered":"Fermentimi malolaktik n\u00eb ver\u00eb"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"202354\" class=\"elementor elementor-202354 elementor-155700\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1c5755c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1c5755c\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a15a3ae\" data-id=\"a15a3ae\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9b1e3a4 elementor-widget elementor-widget-text-editor\" data-id=\"9b1e3a4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c7dccf8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c7dccf8\" data-element_type=\"section\">\n<div class=\"elementor-container elementor-column-gap-default\">\n<div class=\"elementor-row\">\n<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cc956c9\" data-id=\"cc956c9\" data-element_type=\"column\">\n<div class=\"elementor-column-wrap elementor-element-populated\">\n<div class=\"elementor-widget-wrap\">\n<div class=\"elementor-element elementor-element-b32bab7 elementor-widget elementor-widget-heading\" data-id=\"b32bab7\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n<div class=\"elementor-widget-container\">\n<h2 class=\"elementor-heading-title elementor-size-default\">Fermentimi malolaktik n\u00eb ver\u00eb<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5b8a2b8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5b8a2b8\" data-element_type=\"section\">\n<div class=\"elementor-container elementor-column-gap-default\">\n<div class=\"elementor-row\">\n<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-245d6cd\" data-id=\"245d6cd\" data-element_type=\"column\">\n<div class=\"elementor-column-wrap elementor-element-populated\">\n<div class=\"elementor-widget-wrap\">\n<div class=\"elementor-element elementor-element-228e22c elementor-widget elementor-widget-text-editor\" data-id=\"228e22c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n<div class=\"elementor-widget-container\">\n<div class=\"elementor-text-editor elementor-clearfix\">\n<p>Lloje t\u00eb shumta t\u00eb baktereve t\u00eb acidit laktik (LAB) jan\u00eb izoluar nga vera, t\u00eb cilat mund t\u00eb fermentojn\u00eb p\u00ebrb\u00ebr\u00ebs t\u00eb ndrysh\u00ebm t\u00eb ver\u00ebs n\u00eb acid laktik.<\/p>\n<p>Bakteret e acidit laktik p\u00ebrdorin glukoz\u00eb, fruktoz\u00eb, pentoz\u00eb, acidin malik, acidin tartarik dhe acide t\u00eb tjera p\u00ebr metabolizmin e tyre. N\u00eb var\u00ebsi t\u00eb cil\u00ebs p\u00ebrb\u00ebr\u00ebs p\u00ebrdorin n\u00eb metabolizmin e tyre, ato mund t\u00eb veprojn\u00eb n\u00eb dy m\u00ebnyra:<\/p>\n<ul>\n<li><strong>Zb\u00ebrthimi biologjik i acidit malik n\u00eb acid laktik<\/strong> \u2013 kontribuon n\u00eb cil\u00ebsin\u00eb e ver\u00ebs, duke e b\u00ebr\u00eb at\u00eb m\u00eb pak acide dhe m\u00eb t\u00eb but\u00eb. Me dekompozimin e acidit malik, vera b\u00ebhet m\u00eb e q\u00ebndrueshme n\u00eb lidhje me bakteret e acidit laktik &#8211; shkaqet e prishjes<\/li>\n<li>Transformimi bakterial i <strong>p\u00ebrb\u00ebr\u00ebsve t\u00eb tjer\u00eb<\/strong> \u2013 sheqerna, alkool, acide\u2026 \u2013 \u00e7on n\u00eb <strong>prishjen e ver\u00ebs<\/strong><\/li>\n<\/ul>\n<p>Gjat\u00eb procesit t\u00eb prodhimit t\u00eb ver\u00ebs, p\u00ebrqindja e acideve zvog\u00eblohet, p\u00ebr shkak t\u00eb sekretimit t\u00eb acidit tartarik (tartrati i acidit t\u00eb kaliumit) dhe p\u00ebr shkak t\u00eb dekompozimit t\u00eb acidit malik t\u00eb fort\u00eb.<\/p>\n<p><strong>Acidi malik ka shije t\u00eb hidhur<\/strong> dhe gjat\u00eb fermentimit malolaktik shnd\u00ebrrohet n\u00eb acid laktik m\u00eb t\u00eb dob\u00ebt. Ver\u00ebrat n\u00eb t\u00eb cilat \u00ebsht\u00eb kryer fermentimi malolaktik kan\u00eb nj\u00eb shije m\u00eb t\u00eb but\u00ebdhe aroma \u00ebsht\u00eb shum\u00eb m\u00eb komplekse sesa n\u00eb ver\u00ebrat n\u00eb t\u00eb cilat fermentimi malolaktik nuk ka ndodhur.<\/p>\n<p>P\u00ebrmbajtja e acidit malik n\u00eb rrush \u00ebsht\u00eb <strong>3-5 g\/L<\/strong>, dhe ndonj\u00ebher\u00eb deri n\u00eb 10 g\/L. Nj\u00eb pjes\u00eb m\u00eb e vog\u00ebl konsumohet gjat\u00eb fermentimit alkoolik, dhe pjesa tjet\u00ebr, m\u00eb e madhe, shnd\u00ebrrohet n\u00eb ver\u00eb n\u00eb procesin e fermentimit laktik. Reduktimi i acideve totale mund t\u00eb jet\u00eb 1-3 g \/ L, dhe ndonj\u00ebher\u00eb m\u00eb shum\u00eb.<\/p>\n<p><strong>Bakteret e fermentimit laktik jan\u00eb rezistente ndaj<\/strong>: pH t\u00eb ul\u00ebt, p\u00ebrmbajtje t\u00eb lart\u00eb alkooli, temperatur\u00eb t\u00eb ul\u00ebt t\u00eb ruajtjes dhe shtimit t\u00eb SO<sub>2<\/sub>.<\/p>\n<p>Produktet kryesore t\u00eb fermentimit malolaktik jan\u00eb <strong>acidi laktik dhe <sub>CO2<\/sub><\/strong>. <strong>Produktet dyt\u00ebsore<\/strong> mund t\u00eb formohen gjat\u00eb fermentimit dhe ato ndikojn\u00eb n\u00eb shijen dhe arom\u00ebn e ver\u00ebs n\u00eb nj\u00eb m\u00ebnyr\u00eb t\u00eb caktuar. K\u00ebto jan\u00eb, p\u00ebr shembull, acetaldehidi, acidi acetik, diacetil, laktat etil, akroleina\u2026<\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Faktor\u00ebt q\u00eb ndikojn\u00eb n\u00eb pun\u00ebn e baktereve t\u00eb fermentimit malolaktik:<\/strong><\/p>\n<ul>\n<li><strong>Alkooli<\/strong> \u2013 disa baktere jan\u00eb t\u00eb ndjeshme n\u00eb 5-6% vol, nd\u00ebrsa disa jan\u00eb aktive n\u00eb 14-15% vol. alkooli Sa m\u00eb e lart\u00eb t\u00eb jet\u00eb p\u00ebrmbajtja e alkoolit, aq m\u00eb i ngadalsh\u00ebm \u00ebsht\u00eb zb\u00ebrthimi.<\/li>\n<li><strong>Temperatura<\/strong> \u2013 p\u00ebr t\u00eb reduktuar acidin malik n\u00eb ver\u00eb \u00ebsht\u00eb m\u00eb e favorshme 20-25 \u00b0 C. Degradimi nuk ndodh n\u00ebn 15 \u00b0 C ose mbi 30 \u00b0 C. Prandaj, n\u00eb ver\u00ebrat q\u00eb p\u00ebrmbajn\u00eb pak acid dhe nuk duan fermentim malolaktik, temperatura duhet t\u00eb jet\u00eb marr\u00eb n\u00eb konsiderat\u00eb.<\/li>\n<li><strong>pH<\/strong> \u2013Bakteret e acidit laktik e zb\u00ebrthejn\u00eb acidin malik vet\u00ebm mbi pH 3.2, dhe sipas disa t\u00eb dh\u00ebnave ato jan\u00eb m\u00eb aktive n\u00eb intervalin 4.3-4.8. N\u00eb aciditetin q\u00eb haset m\u00eb shpesh n\u00eb ver\u00eb (pH 3-4), fermentimi i acidit malik do t\u00eb filloj\u00eb p\u00ebrpara se pH t\u00eb jet\u00eb m\u00eb af\u00ebr 4.<\/li>\n<li><strong>SO<sub>2<\/sub><\/strong> \u2013 sulfurizimi vonon fillimin e fermentimit malolaktik. 50-70 mg \/ L SO2 t\u00eb lir\u00eb ose t\u00eb lidhur parandalojn\u00eb fermentimin malolaktik.<\/li>\n<li><strong>Polifenolet<\/strong> \u2013 vetit\u00eb inhibuese t\u00eb polifenoleve<\/li>\n<\/ul>\n<p><strong><em>N\u00eb cilat ver\u00ebra \u00ebsht\u00eb i d\u00ebshiruesh\u00ebm fermentimi malolaktik dhe n\u00eb cilat duhet t\u00eb parandalohet?<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-fb8f9f8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"fb8f9f8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-847501c\" data-id=\"847501c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4778b27 elementor-widget elementor-widget-image\" data-id=\"4778b27\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"399\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1-600x399.jpg\" class=\"attachment-large size-large wp-image-187983\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1-600x399.jpg 600w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1-300x200.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1-768x511.jpg 768w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1.jpg 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-bec9cfa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"bec9cfa\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-25ea9dd\" data-id=\"25ea9dd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ab8bf46 elementor-widget elementor-widget-text-editor\" data-id=\"ab8bf46\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>N\u00ebse <strong>rrushi ose mushti p\u00ebrmban m\u00eb pak acid<\/strong>, pas fermentimit alkoolik vera duhet sulfurizuar, prurja e pare duhet bere me heret dhe temperatura e bodrumit te mbahet deri ne 15\u00b0C. Kur <strong>ver\u00ebrat jan\u00eb m\u00eb acide<\/strong>, me nj\u00eb p\u00ebrqindje m\u00eb t\u00eb lart\u00eb t\u00eb acidit malik, ver\u00ebrat duhet t\u00eb filtrohen m\u00eb von\u00eb nga llumi, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb \u00e7lirohen nga qelizat e majave p\u00ebrb\u00ebr\u00ebsit e nevojsh\u00ebm p\u00ebr rritjen e baktereve t\u00eb fermentimit malolaktik dhe duhet t\u00eb jen\u00eb m\u00eb pak t\u00eb sulfuizuara.<\/p>\n<p><strong>\u00cbsht\u00eb e d\u00ebshirueshme t\u00eb kryhet fermentimi malolaktik n\u00eb:<\/strong><\/p>\n<ul>\n<li>ver\u00ebrat e bardha q\u00eb p\u00ebrmbajn\u00eb n\u00eb m\u00ebnyr\u00eb natyrale m\u00eb shum\u00eb acide (mbi 8 g\/L) &#8211; pjekje e dob\u00ebt e rrushit, n\u00eb p\u00ebrgjith\u00ebsi vreshtat veriore<\/li>\n<li>ver\u00ebrat e kuqe, t\u00eb cilat arrijn\u00eb cil\u00ebsin\u00eb optimale me maturim m\u00eb t\u00eb gjat\u00eb (ver\u00ebrat e vjetruara)<\/li>\n<li>ver\u00ebrat e shampanj\u00ebs<\/li>\n<li>ver\u00ebrat e bardha, t\u00eb cilat k\u00ebrkojn\u00eb nj\u00eb mosh\u00eb t\u00eb caktuar q\u00eb arrijn\u00eb me maturim m\u00eb t\u00eb gjat\u00eb<\/li>\n<\/ul>\n<p><strong>Fermentimi malolaktik \u00ebsht\u00eb i pad\u00ebshiruesh\u00ebm n\u00eb:<\/strong><\/p>\n<ul>\n<li>ver\u00ebrat q\u00eb p\u00ebrmbajn\u00eb natyrsh\u00ebm m\u00eb pak acid<\/li>\n<li>ver\u00ebrat e bardha t\u00eb thata, me karakter frutor dhe t\u00eb cilave sasia e acideve 6,8-7,5 g\/L me 11-12 vol% alkool siguron harmonin\u00eb e shijes.<\/li>\n<li>ver\u00ebrat e marra nga varietetet q\u00eb kan\u00eb veti t\u00eb ve\u00e7anta organoleptike, sepse shija tipike dhe ndryshimet e arom\u00ebs n\u00eb fermentimin malolaktik mund t\u00eb mbulojn\u00eb personalitetin e varietetit (p\u00ebr shembull, Rhine Riesling)<\/li>\n<li>ver\u00ebrat roze, t\u00eb cilat karakterizohen nga freskia e shijes<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-db71faa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"db71faa\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-48f5d67\" data-id=\"48f5d67\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4db269b elementor-widget elementor-widget-image\" data-id=\"4db269b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"600\" height=\"268\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1-600x268.jpg\" class=\"attachment-large size-large wp-image-187984\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1-600x268.jpg 600w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1-300x134.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1-768x343.jpg 768w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1.jpg 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-585c06f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"585c06f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c201f32\" data-id=\"c201f32\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d67a449 elementor-widget elementor-widget-text-editor\" data-id=\"d67a449\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><strong>Arsyet p\u00ebr kryerjen e fermentimit malolaktik:<\/strong><\/p>\n<ol>\n<li><strong>Deacidifikimi<\/strong> \u2013 aciditeti i ver\u00ebs zvog\u00eblohet me 1-3 g\/L<\/li>\n<\/ol>\n<p> \u2013 rritja e pH me 0,1-0,3 nj\u00ebsi<\/p>\n<p> \u2013 dometh\u00ebn\u00ebse p\u00ebr ver\u00ebrat me shum\u00eb aciditet<\/p>\n<p> \u2013 mund t\u00eb jet\u00eb e pad\u00ebshirueshme p\u00ebr ver\u00ebrat me aciditet t\u00eb ul\u00ebt<\/p>\n<ol start=\"2\">\n<li><strong>Ndryshimi i arom\u00ebs s\u00eb ver\u00ebs<\/strong> \u2013 varet nga lloji i baktereve, p\u00ebrb\u00ebrja e l\u00ebngut dhe niveli i ajrimit.<\/li>\n<\/ol>\n<p> \u2013 p\u00ebr shkak t\u00eb formimit t\u00eb n\u00ebnprodukteve t\u00eb shumta, aroma e ver\u00ebs b\u00ebhet m\u00eb komplekse<\/p>\n<ol start=\"3\">\n<li><strong>Stabiliteti bakteriologjik i ver\u00ebs<\/strong> \u2013 konsumon l\u00ebnd\u00eb ushqyese t\u00eb p\u00ebrdorura nga organizmat e tjer\u00eb<\/li>\n<\/ol>\n<p><strong>Matja e acidit malik dhe laktik n\u00eb ver\u00eb<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0f1d163 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0f1d163\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-814accb\" data-id=\"814accb\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b533be7 elementor-widget elementor-widget-image\" data-id=\"b533be7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"600\" height=\"319\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/HI801-Iris-Lab-600x319.jpg\" class=\"attachment-large size-large wp-image-187985\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/HI801-Iris-Lab-600x319.jpg 600w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/HI801-Iris-Lab-300x159.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/HI801-Iris-Lab.jpg 602w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-dadd7d0 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"dadd7d0\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-652b352\" data-id=\"652b352\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a82861a elementor-widget elementor-widget-text-editor\" data-id=\"a82861a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>P\u00ebr matjen e acidit malik dhe laktik n\u00eb ver\u00eb, metodat enzimatike jan\u00eb shum\u00eb t\u00eb thjeshta dhe t\u00eb sakta p\u00ebr t&#8217;u p\u00ebrdorur. Analiza enzimatike n\u00ebnkupton nj\u00eb seri reaksionesh kimike p\u00ebr t\u00eb fshehur nj\u00eb p\u00ebrb\u00ebrje me interes q\u00eb mund t\u00eb matet n\u00eb nj\u00eb spektrofotomet\u00ebr n\u00ebp\u00ebrmjet absorbimit t\u00eb drit\u00ebs. N\u00eb k\u00ebt\u00eb lloj reaksioni NAD+ reagon me acid malik p\u00ebr t\u00eb prodhuar nj\u00eb sasi ekuivalente t\u00eb NADH, e cila mund t\u00eb matet n\u00eb 340 nm (e ngjashme me acidin laktik). Kitet p\u00ebr k\u00ebt\u00eb analiz\u00eb jan\u00eb t\u00eb disponueshme n\u00eb treg.<\/p>\n<p><strong>Matni acidin malik dhe laktik n\u00eb ver\u00ebn tuaj me iris HI801!<\/strong><\/p>\n<p><iframe title=\"Njihuni me spektrofotometrin iris Visible HI801\" src=\"https:\/\/www.youtube.com\/embed\/k734JhCXZkI?feature=oembed&amp;enablejsapi=1&amp;origin=https:\/\/hannaservice.eu\" width=\"800\" height=\"450\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<p><strong>HI801<\/strong> \u00ebsht\u00eb nj\u00eb spektrofotomet\u00ebr iris elegant dhe intuitiv q\u00eb lejon matjen e t\u00eb gjitha gjat\u00ebsive valore t\u00eb drit\u00ebs s\u00eb dukshme. Personalizoni metodat tuaja, merrni nj\u00eb gam\u00eb t\u00eb gjer\u00eb matjesh dhe ndjehuni t\u00eb sigurt n\u00eb sakt\u00ebsin\u00eb tuaj t\u00eb testimit me iris.<\/p>\n<ul>\n<li>iris p\u00ebrmban nj\u00eb p\u00ebrzgjedhje t\u00eb sakt\u00eb t\u00eb gjat\u00ebsis\u00eb s\u00eb val\u00ebs nga 340 nm n\u00eb 900 nm p\u00ebr pajtueshm\u00ebri t\u00eb plot\u00eb t\u00eb metod\u00ebs dhe sakt\u00ebsi q\u00eb \u00ebsht\u00eb e nevojshme n\u00eb industri si laborator\u00ebt profesionist\u00eb, objektet e trajtimit t\u00eb ujit, kantinat e ver\u00ebs dhe m\u00eb shum\u00eb.<\/li>\n<li>Rezultatet jan\u00eb konsistente dhe t\u00eb sakta me sistemin optik t\u00eb dizajnuar n\u00eb m\u00ebnyr\u00eb unike.<\/li>\n<li>Opsionet e personalizimit p\u00ebrfshijn\u00eb forma dhe madh\u00ebsi t\u00eb shumta t\u00eb kuvet\u00ebs, dhe metoda t\u00eb shumta.<\/li>\n<\/ul>\n<p>Me dizajnin kompakt t\u00eb sistemit t\u00eb tij t\u00eb p\u00ebrparuar optik, iris mund t\u00eb p\u00ebrdoret pothuajse n\u00eb \u00e7do hap\u00ebsir\u00eb t\u00eb madh\u00ebsis\u00eb duke ofruar rezultate t\u00eb sakta dhe t\u00eb q\u00ebndrueshme. Sistemi optik me rreze t\u00eb ndar\u00eb lejon irisin t\u00eb kompensoj\u00eb automatikisht \u00e7do zhvendosje n\u00eb burimin e drit\u00ebs, duke rezultuar n\u00eb sakt\u00ebsi superiore.<\/p>\n<\/p>\n<p>Autori: Tajana Fran\u010di\u0107, mag.nutr.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Fermentimi malolaktik n\u00eb ver\u00eb Lloje t\u00eb shumta t\u00eb baktereve t\u00eb acidit laktik (LAB) jan\u00eb izoluar [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":187982,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[564],"tags":[485],"class_list":["post-202354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pije","tag-vera"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fermentimi malolaktik n\u00eb ver\u00eb - Hanna Instruments Albania<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermentimi malolaktik n\u00eb ver\u00eb - Hanna Instruments Albania\" \/>\n<meta property=\"og:description\" content=\"Fermentimi malolaktik n\u00eb ver\u00eb Lloje t\u00eb shumta t\u00eb baktereve t\u00eb acidit laktik (LAB) jan\u00eb izoluar [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Albania\" \/>\n<meta property=\"article:published_time\" content=\"2021-10-26T09:17:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-08T13:12:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"680\" \/>\n\t<meta property=\"og:image:height\" content=\"355\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Milan Petrovi\u0107\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Milan Petrovi\u0107\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"Fermentimi malolaktik n\u00eb ver\u00eb\",\"datePublished\":\"2021-10-26T09:17:54+00:00\",\"dateModified\":\"2023-02-08T13:12:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/\"},\"wordCount\":1242,\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\",\"keywords\":[\"Vera\"],\"articleSection\":[\"Pije\"],\"inLanguage\":\"al-AL\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/\",\"name\":\"Fermentimi malolaktik n\u00eb ver\u00eb - Hanna Instruments Albania\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\",\"datePublished\":\"2021-10-26T09:17:54+00:00\",\"dateModified\":\"2023-02-08T13:12:39+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#breadcrumb\"},\"inLanguage\":\"al-AL\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"al-AL\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#primaryimage\",\"url\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\",\"contentUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\",\"width\":680,\"height\":355},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Blog home\",\"item\":\"https:\/\/blog.hannaservice.eu\/al\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fermentimi malolaktik n\u00eb ver\u00eb\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#website\",\"url\":\"https:\/\/blog.hannaservice.eu\/al\/\",\"name\":\"Hanna Instruments Africa\",\"description\":\"pH Metra, Fotometra, Titrues\",\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/blog.hannaservice.eu\/al\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"al-AL\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#organization\",\"name\":\"Hanna Instruments\",\"url\":\"https:\/\/blog.hannaservice.eu\/al\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"al-AL\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png\",\"contentUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png\",\"width\":733,\"height\":225,\"caption\":\"Hanna Instruments\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\",\"name\":\"Milan Petrovi\u0107\",\"sameAs\":[\"http:\/\/blog.hannaservice.eu\"],\"url\":\"https:\/\/blog.hannaservice.eu\/al\/author\/mpetrovic\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fermentimi malolaktik n\u00eb ver\u00eb - Hanna Instruments Albania","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/","og_locale":"en_US","og_type":"article","og_title":"Fermentimi malolaktik n\u00eb ver\u00eb - Hanna Instruments Albania","og_description":"Fermentimi malolaktik n\u00eb ver\u00eb Lloje t\u00eb shumta t\u00eb baktereve t\u00eb acidit laktik (LAB) jan\u00eb izoluar [&hellip;]","og_url":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/","og_site_name":"Hanna Instruments Albania","article_published_time":"2021-10-26T09:17:54+00:00","article_modified_time":"2023-02-08T13:12:39+00:00","og_image":[{"width":680,"height":355,"url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","type":"image\/jpeg"}],"author":"Milan Petrovi\u0107","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Milan Petrovi\u0107","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#article","isPartOf":{"@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/"},"author":{"name":"Milan Petrovi\u0107","@id":"https:\/\/blog.hannaservice.eu\/al\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296"},"headline":"Fermentimi malolaktik n\u00eb ver\u00eb","datePublished":"2021-10-26T09:17:54+00:00","dateModified":"2023-02-08T13:12:39+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/"},"wordCount":1242,"publisher":{"@id":"https:\/\/blog.hannaservice.eu\/al\/#organization"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","keywords":["Vera"],"articleSection":["Pije"],"inLanguage":"al-AL"},{"@type":"WebPage","@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/","url":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/","name":"Fermentimi malolaktik n\u00eb ver\u00eb - Hanna Instruments Albania","isPartOf":{"@id":"https:\/\/blog.hannaservice.eu\/al\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#primaryimage"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","datePublished":"2021-10-26T09:17:54+00:00","dateModified":"2023-02-08T13:12:39+00:00","breadcrumb":{"@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#breadcrumb"},"inLanguage":"al-AL","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/"]}]},{"@type":"ImageObject","inLanguage":"al-AL","@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#primaryimage","url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","contentUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","width":680,"height":355},{"@type":"BreadcrumbList","@id":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-malolaktik-ne-vere\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Blog home","item":"https:\/\/blog.hannaservice.eu\/al\/"},{"@type":"ListItem","position":2,"name":"Fermentimi malolaktik n\u00eb ver\u00eb"}]},{"@type":"WebSite","@id":"https:\/\/blog.hannaservice.eu\/al\/#website","url":"https:\/\/blog.hannaservice.eu\/al\/","name":"Hanna Instruments Africa","description":"pH Metra, Fotometra, Titrues","publisher":{"@id":"https:\/\/blog.hannaservice.eu\/al\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.hannaservice.eu\/al\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"al-AL"},{"@type":"Organization","@id":"https:\/\/blog.hannaservice.eu\/al\/#organization","name":"Hanna Instruments","url":"https:\/\/blog.hannaservice.eu\/al\/","logo":{"@type":"ImageObject","inLanguage":"al-AL","@id":"https:\/\/blog.hannaservice.eu\/al\/#\/schema\/logo\/image\/","url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png","contentUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png","width":733,"height":225,"caption":"Hanna Instruments"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/al\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/blog.hannaservice.eu\/al\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296","name":"Milan Petrovi\u0107","sameAs":["http:\/\/blog.hannaservice.eu"],"url":"https:\/\/blog.hannaservice.eu\/al\/author\/mpetrovic\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/posts\/202354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/comments?post=202354"}],"version-history":[{"count":1,"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/posts\/202354\/revisions"}],"predecessor-version":[{"id":202355,"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/posts\/202354\/revisions\/202355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/media\/187982"}],"wp:attachment":[{"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/media?parent=202354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/categories?post=202354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/al\/wp-json\/wp\/v2\/tags?post=202354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}