{"id":202361,"date":"2021-10-26T09:41:45","date_gmt":"2021-10-26T09:41:45","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/fermentimi-i-veres\/"},"modified":"2023-02-09T12:50:52","modified_gmt":"2023-02-09T12:50:52","slug":"fermentimi-i-veres","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/fermentimi-i-veres\/","title":{"rendered":"Fermentimi i ver\u00ebs"},"content":{"rendered":"\t\t
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Fermentimi i ver\u00ebs s\u00eb bardh\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

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Fermentimi n\u00eb prodhimin e ver\u00ebrave t\u00eb bardha fillon pas 24 or\u00ebsh n\u00ebse mushti nuk \u00ebsht\u00eb shum\u00eb sulfurik dhe temperatura \u00ebsht\u00eb mbi 15 \u00b0 C. Pas inokulimit t\u00eb mikroorganizmave n\u00eb faz\u00ebn e par\u00eb ka rritje t\u00eb biomas\u00ebs s\u00eb majave dhe m\u00eb von\u00eb n\u00eb kushte anaerobe ndodh fermentimi i v\u00ebrtet\u00eb alkoolik n\u00eb t\u00eb cilin alkooli dhe produktet dyt\u00ebsore t\u00eb fermentimit alkoolik formohen n\u00eb proceset biokimike dhe p\u00ebrfundimisht qelizat e majave vdesin.<\/p>\n

Kur flasim p\u00ebr fermentimin, fillimisht ka nj\u00eb fermentim t\u00eb fort\u00eb dhe m\u00eb pas nj\u00eb fermentim ose vlim t\u00eb qet\u00eb.<\/p>\n

N\u00eb fermentimin e turbullt, dy deri n\u00eb tre dit\u00ebt e para rritet biomasa e majave e nevojshme p\u00ebr t\u00eb zb\u00ebrthyer sheqerin. Mushti fillon t\u00eb turbullohet, temperatura rritet, fillon shkum\u00ebzimi, flluska t\u00eb CO2 shp\u00ebrthejn\u00eb n\u00eb sip\u00ebrfaqe. Mushti fillon t\u00eb humbas\u00eb \u00ebmb\u00eblsin\u00eb e tij dhe merr nj\u00eb shije t\u00eb mpreht\u00eb dhe n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb ka nj\u00eb ulje t\u00eb p\u00ebrmbajtjes s\u00eb sheqerit dhe nj\u00eb rritje t\u00eb p\u00ebrmbajtjes s\u00eb alkoolit.<\/p>\n

Intensiteti i fermentimit varet nga p\u00ebrmbajtja e sheqerit dhe temperatura. Sa m\u00eb i lart\u00eb p\u00ebrqendrimi i tyre, aq m\u00eb i fort\u00eb \u00ebsht\u00eb fermentimi. Temperatura optimale e fermentimit t\u00eb mushtit \u00ebsht\u00eb midis 15 dhe 18 \u00b0 C, dhe do t\u00eb ishte mir\u00eb t\u00eb mos kalonte 20 \u00b0 C.<\/p>\n

Gjat\u00eb fermentimit l\u00ebshohet nxeht\u00ebsi, k\u00ebshtu q\u00eb temperatura n\u00eb furr\u00eb ndonj\u00ebher\u00eb mund t\u00eb rritet deri n\u00eb 30-40 \u00b0 C, ve\u00e7an\u00ebrisht n\u00eb furrat me volum t\u00eb lart\u00eb, n\u00eb k\u00ebt\u00eb rast mushti duhet t\u00eb ftohet. Koh\u00ebzgjatja e fermentimit t\u00eb shpejt\u00eb varet nga p\u00ebrmbajtja e sheqerit n\u00eb musht dhe zgjat rreth 4-8 dit\u00eb.<\/p>\n

N\u00eb zierjen e qet\u00eb ose n\u00eb zierje, fermentimi ulet. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb temperatura bie, shkum\u00ebzimi dob\u00ebsohet, pjesa e CO2 dhe sheqerit zvog\u00eblohet, v\u00ebllimi i ver\u00ebs zvog\u00eblohet. Ndodhin shenjat e para t\u00eb sqarimit spontan t\u00eb ver\u00ebs s\u00eb re dhe fillon sedimentimi i grimcave t\u00eb trasha t\u00eb turbullir\u00ebs, qelizave t\u00eb thara t\u00eb tharmit. Fermentimit po i vjen fundi, dhe p\u00ebrve\u00e7 k\u00ebsaj, po fillojn\u00eb t\u00eb ndodhin procese t\u00eb tjera t\u00eb r\u00ebnd\u00ebsishme p\u00ebr vetit\u00eb e ardhshme t\u00eb ver\u00ebs (proceset e stabilizimit dhe vjet\u00ebrimit s\u00eb ver\u00ebs). P\u00ebr shkak t\u00eb rritjes s\u00eb p\u00ebrmbajtjes s\u00eb alkoolit, aktiviteti i majave zvog\u00eblohet, disa qeliza vdesin. 20-30%) dhe ndodh autoliza e tyre, e cila rezulton n\u00eb formimin e p\u00ebrb\u00ebrjeve t\u00eb azotit, nga t\u00eb cilat aminoacidet kan\u00eb r\u00ebnd\u00ebsi t\u00eb ve\u00e7ant\u00eb (ato marrin pjes\u00eb n\u00eb formimin e substancave aromatike t\u00eb ver\u00ebs). Koh\u00ebzgjatja e fermentimit t\u00eb qet\u00eb varet nga sasia e sheqerit t\u00eb pafermentuar. N\u00eb rastin e mushtit me p\u00ebrmbajtje t\u00eb zakonshme sheqeri (rreth 20%), ai zgjat 10-30 dit\u00eb pas fermentimit t\u00eb shpejt\u00eb. Fermentimi i drejtuar kryhet n\u00eb kushte t\u00eb kontrolluara nga fillimi deri n\u00eb fund. Metodat e p\u00ebrdorura jan\u00eb: fermentimi i ngadalsh\u00ebm, fermentimi mbi kat\u00ebr dhe fermentimi i vazhduesh\u00ebm. Fermentimi i ngadalt\u00eb aplikohet n\u00eb prodhimin e ver\u00ebs s\u00eb cil\u00ebsis\u00eb s\u00eb lart\u00eb dhe ver\u00ebs me m\u00eb shum\u00eb freski. Procesi kryhet n\u00eb rezervuar\u00eb t\u00eb projektuar posa\u00e7\u00ebrisht n\u00eb t\u00eb cilat rrjedha e fermentimit drejtohet n\u00eb drejtimin e d\u00ebshiruar duke rregulluar presionin dhe temperatur\u00ebn. Ekzistojn\u00eb versione t\u00eb ndryshme: kontrolli i temperatur\u00ebs (6-10 \u00b0 C), rregullimi i presionit (CO2), kombinimi i rregullimit t\u00eb temperatur\u00ebs dhe presionit. N\u00eb fermentimin mbi kat\u00ebr, metoda bazohet n\u00eb ndjeshm\u00ebrin\u00eb e ndryshme t\u00eb p\u00ebrfaq\u00ebsuesve individual\u00eb t\u00eb mikroflor\u00ebs ndaj p\u00ebrmbajtjes s\u00eb etanolit. Kjo metod\u00eb e fermentimit t\u00eb drejtp\u00ebrdrejt\u00eb bazohet n\u00eb k\u00ebt\u00eb fakt, k\u00ebshtu q\u00eb mushtit ose pures\u00eb i shtohet vera n\u00eb nj\u00eb sasi q\u00eb lejon 4-5% alkool n\u00eb mas\u00ebn totale t\u00eb mushtit. Fermentimi i vazhduesh\u00ebm kryhet n\u00eb hap\u00ebsir\u00ebn e en\u00ebve t\u00eb fermentimit t\u00eb nd\u00ebrlidhura, k\u00ebshtu q\u00eb duhet t\u00eb hyj\u00eb e para dhe pothuajse vera del nga e fundit. Vlera e pH n\u00eb ver\u00ebn e bardh\u00eb mund t\u00eb jet\u00eb nd\u00ebrmjet 3,20 dhe 3,50, n\u00eb var\u00ebsi t\u00eb llojit t\u00eb rrushit dhe disa faktor\u00ebve t\u00eb tjer\u00eb. <\/p>\n<\/p>\n

Fermentimi i ver\u00ebs s\u00eb kuqe<\/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

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Fermentimi teknik i ver\u00ebrave t\u00eb kuqe mund t\u00eb kryhet n\u00eb lloje t\u00eb ndryshme fermentuesish. Ato ndryshojn\u00eb n\u00eb:<\/p>\n

\u2013 shkalla e ajrimit<\/p>\n

\u2013 lejon zbatimin e fermentimit t\u00eb plot\u00eb <\/p>\n

\u2013 koha e kontaktit me l\u00ebkur\u00ebn<\/p>\n

\u2013 nxjerrja e komponimeve fenolike <\/p>\n

Procedura klasike (fermentimi i nd\u00ebrprer\u00eb) n\u00ebnkupton zhvillimin e nj\u00ebkohsh\u00ebm t\u00eb fermentimit dhe macerimit. Mund t\u00eb jet\u00eb fermentim i hapur (en\u00eb t\u00eb hapura, akses i lir\u00eb n\u00eb aj\u00ebr) dhe fermentim i mbyllur (en\u00eb t\u00eb mbyllura pa akses ajri). N\u00eb fermentimin e hapur me oxhak t\u00eb ngritur, CO2 i formuar n\u00eb fillim t\u00eb fermentimit e shtyn oxhakun lart, n\u00eb m\u00ebnyr\u00eb q\u00eb ai t\u00eb mblidhet n\u00eb sip\u00ebrfaqe n\u00eb form\u00eb kapaku. Ka humbje t\u00eb alkoolit prej (0.5%). Pjesa e sip\u00ebrme e p\u00ebrzierjes \u00ebsht\u00eb e ekspozuar ndaj ajrit ku ka kushte t\u00eb favorshme p\u00ebr zhvillimin e mikroflor\u00ebs aerobike, baktereve m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb fermentimit acetik dhe mykut. P\u00ebr t\u00eb zvog\u00ebluar ndikimin e ajrit, b\u00ebhet zhytja e her\u00ebpashershme e oxhakut. N\u00eb fermentimin e hapur me oxhak t\u00eb zhytur, grilat e mbajn\u00eb oxhakun vazhdimisht t\u00eb zhytur n\u00eb ver\u00eb, n\u00eb m\u00ebnyr\u00eb q\u00eb vet\u00ebm shtresa e sip\u00ebrme e ver\u00ebs t\u00eb ekspozohet ndaj ajrosjes. Mushti, i cili \u00ebsht\u00eb n\u00eb kontakt me ajrin, rinovohet vazhdimisht p\u00ebr shkak t\u00eb \u00e7lirimit t\u00eb CO2, i cili ngadal\u00ebson zhvillimin e baktereve t\u00eb fermentimit acetik. Ekziston edhe nj\u00eb proces automatik p\u00ebr shp\u00eblarje q\u00eb p\u00ebrdoret n\u00eb kushtet e prodhimit industrial. Fermentimi i mbyllur kryhet n\u00eb nj\u00eb en\u00eb t\u00eb mbyllur ku ekspozimi n\u00eb aj\u00ebr minimizohet. Fermentimi mund t\u00eb b\u00ebhet me oxhakun e ngritur dhe t\u00eb zhytur. M\u00eb s\u00eb shpeshti kryhet me oxhak t\u00eb ngritur sepse p\u00ebrzierja e oxhakut t\u00eb zhytur \u00ebsht\u00eb e v\u00ebshtir\u00eb. <\/p>\n

Ekzistojn\u00eb procedura t\u00eb ndryshme p\u00ebr kryerjen e fermentimit t\u00eb vazhduesh\u00ebm t\u00eb ver\u00ebrave t\u00eb kuqe. E p\u00ebrbashk\u00ebta e tyre \u00ebsht\u00eb se fermentimi dhe macerimi kryhen n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb. En\u00ebt e fermentimit jan\u00eb t\u00eb m\u00ebdha n\u00eb v\u00ebllim dhe prej metali. Ato p\u00ebrdoren kryesisht p\u00ebr prodhimin e ver\u00ebrave t\u00eb lira.<\/p>\n

Pas 2-10 dit\u00eb vera kullohet nga pomaci. Pas fryrjes, kryhet nj\u00eb fermentim i qet\u00eb ose nj\u00eb ver\u00eb pa pomac.<\/p>\n

Vlera e pH e ver\u00ebs s\u00eb kuqe mund t\u00eb jet\u00eb nd\u00ebrmjet 3,40 dhe 3,70 n\u00eb var\u00ebsi t\u00eb llojit t\u00eb rrushit.<\/p>\n

P\u00ebr matjen e pH n\u00eb rrush dhe ver\u00eb, Instrumentet Hanna kan\u00eb zgjidhje t\u00eb shumta. Disa nga produktet tona!!<\/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

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pH mat\u00ebs p\u00ebr ver\u00ebn \u2013 HI98169<\/strong> pH mat\u00ebs i pap\u00ebrshkuesh\u00ebm nga uji, portativ q\u00eb mat pH dhe temperatur\u00ebn e mushtit n\u00eb ver\u00eb. Ky mat\u00ebs \u00ebsht\u00eb i pajisur me nj\u00eb sond\u00eb t\u00eb specializuar pH q\u00eb p\u00ebrmban nj\u00eb kryq\u00ebzim t\u00eb hapur me teknologjin\u00eb e Sistemit t\u00eb Parandalimit t\u00eb Mbylljes (CPS). HI98169 ka nj\u00eb elektrod\u00eb pH FC10483 ,pH 3.00 solucionin Bufer (2), pH 7.01 solucionin bufer (2), HI700635 solucion pastrues p\u00ebr depozit\u00ebn e ver\u00ebs, HI700636 solucion pastrues p\u00ebr njollat e ver\u00ebs, 100 mL en\u00eb kimike (2), HI920015 micro USB cable, 1.5V AA batteries (4), manualin e instruksioneve, manual p\u00ebr b\u00ebr\u00ebsit e ver\u00ebs, certifikat\u00eb cil\u00ebsie n\u00eb nj\u00eb HI720169 valixhe. <\/p>\n

Zgjidhni nga shtat\u00eb bufer\u00ebt standard\u00eb t\u00eb pH dhe pes\u00eb vlerave t\u00eb personalizuara p\u00ebr t\u00eb marr\u00eb kalibrimin deri n\u00eb pes\u00eb pika dhe p\u00ebr t\u00eb arritur lexime me sakt\u00ebsi t\u00eb lart\u00eb me nj\u00eb rezolucion pH 0,001 dhe nj\u00eb sakt\u00ebsi pH prej 0,002. Ve\u00e7oria log-on-demand lejon p\u00ebrdoruesit t\u00eb ruajn\u00eb deri n\u00eb 200 mostra q\u00eb m\u00eb von\u00eb mund t\u00eb transferohen n\u00eb nj\u00eb kompjuter me kabllon USB HI920015 dhe softuerin HI92000.<\/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

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pH mat\u00ebs portativ p\u00ebr analiz\u00ebn e ver\u00ebrave\u2013 HI99111<\/strong><\/p>\n

HI99111 \u00ebsht\u00eb nj\u00eb mat\u00ebs i l\u00ebvizsh\u00ebm i pH dhe temperatur\u00ebs i bazuar me mikroprocesor. Karakteristikat kryesore p\u00ebrfshijn\u00eb: intervalin e gjer\u00eb t\u00eb pH dhe intervalet e temperatur\u00ebs; shtres\u00eb e pap\u00ebrshkueshme nga uji dhe kompakte; ekran i madh ; treguesi i bateris\u00eb s\u00eb ul\u00ebt; kalibrimi automatik i pH-it n\u00eb nj\u00eb ose dy pika brenda dy grupeve buferike t\u00eb memorizuar (standarde ose NIST); nj\u00ebsi e zgjidhshme e temperatur\u00ebs (\u00b0C ose \u00b0F).<\/p>\n

Sonda pH FC10483 p\u00ebrmban nj\u00eb kryq\u00ebzim t\u00eb hapur me teknologjin\u00eb e Sistemit t\u00eb Parandalimit t\u00eb Mbylljes (CPSTM), ka nj\u00eb sensor t\u00eb integruar t\u00eb temperatur\u00ebs p\u00ebr lexime t\u00eb nj\u00ebkohshme t\u00eb pH dhe temperatur\u00ebs t\u00eb kompensuar nga temperatura.<\/p>\n

HI99111 \u00ebsht\u00eb paketuar me: \u2022 HI10483 sonda pH\/temperatura me lidh\u00ebs DIN prej 1m (3.3\u2019) \u2022 pH 3.00 & 7.01 Bufer \u2022 HI700635 solucioni pastrues p\u00ebr depozit\u00ebn e ver\u00ebs \u2022 HI700636 solucioni pastrues p\u00ebr njollat e ver\u00ebs \u2022 100 mL en\u00eb kimike (1 pcs.) \u2022 Baterit\u00eb Alkaline: 1.5V AAA (3 pcs.) \u2022 valixhe mbajt\u00ebse \u2022 certifikata e kalibrimit t\u00eb instrumentit dhe e detektuesit \u2022 udh\u00ebsuesit<\/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

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Elektrod\u00eb pH p\u00ebr ver\u00ebn HALO Bluetooth\u00ae \u2013 HI10482<\/strong><\/p>\n

HI10482 HALO \u00ebsht\u00eb nj\u00eb elektrod\u00eb Bluetooth Smart (Bluetooth 4.0) p\u00ebr pH dhe temperatur\u00ebn me sistemin e parandalimit t\u00eb bllokimit t\u00eb Hann\u00eb-s (CPS).<\/p>\n

Kjo elektrod\u00eb ka nj\u00eb kryq\u00ebzim unik prej xhami t\u00eb bluar t\u00eb shoq\u00ebruar me nj\u00eb krah PTFE p\u00ebr t\u00eb parandaluar bllokimin e kryq\u00ebzimit. P\u00ebrve\u00e7 kryq\u00ebzimit t\u00eb specializuar, trupi i qelqit HI10482s dhe llamba me sensor sferik e b\u00ebjn\u00eb at\u00eb ideal p\u00ebr p\u00ebrdorim n\u00eb nj\u00eb gam\u00eb t\u00eb gjer\u00eb aplikimesh. T\u00eb gjitha leximet transmetohen drejtp\u00ebrdrejt n\u00eb HI2202 edgeblu ose nj\u00eb pajisje t\u00eb p\u00ebrputhshme Apple ose Android q\u00eb p\u00ebrdor aplikacionin Hanna Lab<\/p>\n<\/p>\n

Autori: Tajana Fran\u010di\u0107, mag.nutr.<\/em><\/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":"

Fermentimi i ver\u00ebs s\u00eb bardh\u00eb Fermentimi n\u00eb prodhimin e ver\u00ebrave t\u00eb bardha fillon pas 24 […]<\/p>\n","protected":false},"author":14,"featured_media":188011,"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-202361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pije","tag-vera"],"yoast_head":"\nFermentimi i ver\u00ebs - 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