{"id":203075,"date":"2020-07-14T13:14:11","date_gmt":"2020-07-14T13:14:11","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/fermentime-te-shendetshme-te-veres-kuptimi-i-yan-dhe-nevojave-ushqyese-te-lengut-tuaj\/"},"modified":"2023-03-24T08:18:10","modified_gmt":"2023-03-24T08:18:10","slug":"fermentime-te-shendetshme-te-veres-kuptimi-i-yan-dhe-nevojave-ushqyese-te-lengut-tuaj","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/fermentime-te-shendetshme-te-veres-kuptimi-i-yan-dhe-nevojave-ushqyese-te-lengut-tuaj\/","title":{"rendered":"Fermentime t\u00eb sh\u00ebndetshme t\u00eb ver\u00ebs – Kuptimi i YAN dhe nevojave ushqyese t\u00eb l\u00ebngut tuaj"},"content":{"rendered":"\t\t
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Fermentimet e k\u00ebqija ishin fatkeq\u00ebsia e industris\u00eb s\u00eb ver\u00ebrave p\u00ebr vite me radh\u00eb. Fermetimet e k\u00ebqija rrisnin rreziqet e prishjes s\u00eb pad\u00ebshiruar dhe do t\u00eb ishin thjesht nj\u00eb dhimbje koke e gjithanshme p\u00ebr prodhuesit e ver\u00ebs. Problemi ishte mjaft dometh\u00ebn\u00ebs saq\u00eb kishte studime n\u00eb UC Davis, t\u00eb dedikuara p\u00ebr t\u00eb hetuar shkaqet dhe zgjidhjet e mundshme t\u00eb problemit n\u00ebn nj\u00eb grant t\u00eb madh k\u00ebrkimor. <\/p>\n

Nd\u00ebrsa nj\u00eb pjes\u00eb e madhe e njohurive u mblodh\u00ebn dhe u shp\u00ebrndan\u00eb p\u00ebrmes atij granti k\u00ebrkimor, dhe fermentimet e k\u00ebqija jan\u00eb b\u00ebr\u00eb m\u00eb pak problematike, ato ende ndodhin, dhe njohuria e menaxhimit t\u00eb protokolleve t\u00eb fermentimit kund\u00ebr problemit ende duhet t\u00eb ndahet me industrin\u00eb q\u00eb prodhuesit e ver\u00ebs mund t\u00eb menaxhojn\u00eb m\u00eb mir\u00eb realitetet e p\u00ebrditshme t\u00eb fermentimeve t\u00eb tyre dhe t\u00eb parandalojn\u00eb gjendjen.<\/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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Ushqyerja e majave n\u00eb fermentimin e ver\u00ebrave<\/h3>\n

Nj\u00eb nga pjes\u00ebt kryesore t\u00eb studimit n\u00eb fermentimet e k\u00ebqija kishte t\u00eb b\u00ebnte me nevojat ushqyese t\u00eb majave. Ashtu si \u00e7do organiz\u00ebm tjet\u00ebr i gjall\u00eb, majaja ka k\u00ebrkesa ushqyese p\u00ebr nj\u00eb jet\u00ebgjat\u00ebsi t\u00eb sh\u00ebndetshme dhe kryerjen e aktiviteteve t\u00eb rregullta metabolike, nd\u00ebrkoh\u00eb q\u00eb e kthen rrushin tuaj t\u00eb \u00e7muar Cabernet Sauvignon n\u00eb ver\u00eb premium. M\u00eb themelore nga k\u00ebta parametra \u00ebsht\u00eb sasia optimale e komponimeve q\u00eb p\u00ebrmbajn\u00eb azot q\u00eb majaja mund t\u00eb asimiloj\u00eb dhe metabolizoj\u00eb p\u00ebr membrana t\u00eb sh\u00ebndetshme, struktura qelizore t\u00eb zhvilluara mir\u00eb dhe t\u00eb gjith\u00eb mekanizmat mbrojt\u00ebs t\u00eb nevojsh\u00ebm p\u00ebr t\u00eb trajtuar peizazhin konkurrues mikrobiologjik.<\/p>\n

Nj\u00eb nga rezultatet nga kjo pun\u00eb \u00ebsht\u00eb se nj\u00eb num\u00ebr i prodhuesve t\u00eb majas\u00eb dhe bodrumeve t\u00eb ndryshme tani ofrojn\u00eb nj\u00eb s\u00ebr\u00eb suplementesh ushqyese t\u00eb majave p\u00ebr t\u00eb p\u00ebrmbushur gam\u00ebn e plot\u00eb t\u00eb k\u00ebrkesave ushqyese q\u00eb majaja ka p\u00ebr procesin e fermentimit. K\u00ebto mund t\u00eb jen\u00eb \u00e7do gj\u00eb nga krip\u00ebrat e thjeshta t\u00eb fosfatit t\u00eb diamonit (DAP), deri te p\u00ebrzierjet e aminoacideve komplekse, acidet yndyrore dhe mikronutrient\u00ebt.<\/p>\n

T\u00eb kuptuarit se si kjo ndikon tek ju si prodhues i ver\u00ebs \u00ebsht\u00eb pyetja m\u00eb e madhe p\u00ebr t’iu p\u00ebrgjigjur. Nga nj\u00eb perspektiv\u00eb laboratorike, kjo sjell n\u00eb loj\u00eb njohurit\u00eb e nevojave ushqyese p\u00ebr lloje specifike t\u00eb majave, pasi disa do t\u00eb jen\u00eb m\u00eb k\u00ebrkuese se t\u00eb tjer\u00ebt; plus, aft\u00ebsia p\u00ebr t\u00eb matur profilin ushqimor t\u00eb l\u00ebngut tuaj n\u00eb nj\u00ebfar\u00eb m\u00ebnyre tani b\u00ebhet nj\u00eb k\u00ebrkes\u00eb kryesore n\u00eb protokollet tuaja laboratorike.<\/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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YAN n\u00eb l\u00ebngun tuaj t\u00eb ver\u00ebs<\/h3>\n

Matja kryesore p\u00ebr nevojat ushqyese t\u00eb majave n\u00eb prodhimin e ver\u00ebs \u00ebsht\u00eb ajo q\u00eb quhet YAN, ose <\/span>Majat\u00eb<\/u> <\/span>T\u00eb asimilueshme<\/u> <\/span>t\u00eb Azotit<\/u> Ky \u00ebsht\u00eb n\u00eb fakt nj\u00eb kombinim i dy matjeve t\u00eb ve\u00e7anta – amoniaku i disponuesh\u00ebm n\u00eb l\u00ebngun e rrushit, si dhe kompleksi i p\u00ebrb\u00ebrjeve alfa-aminoacide t\u00eb referuara si FAN<\/u> <\/span>A<\/u>mino <\/span>(Azoti)<\/u> q\u00eb majaja do t\u00eb thith\u00eb dhe p\u00ebrpunoj\u00eb p\u00ebr nevojat e tyre ushqyese. T\u00eb dyja t\u00eb matura ve\u00e7mas dhe t\u00eb kombinuara ofrojn\u00eb profilin e p\u00ebrgjithsh\u00ebm t\u00eb l\u00ebnd\u00ebve ushqyese, ose YAN, t\u00eb l\u00ebngut tuaj t\u00eb rrushit.<\/p>\n

S\u00eb pari, le t\u00eb vendosim nj\u00eb baz\u00eb p\u00ebr at\u00eb q\u00eb po flasim n\u00eb analiz\u00ebn laboratorike. Nj\u00ebsit\u00eb q\u00eb po diskutojm\u00eb jan\u00eb n\u00eb nivelin e ppm, ose p\u00ebrqendrimin mg\/L. K\u00ebrkesat YAN p\u00ebr majan\u00eb e ver\u00ebs saccharomyces zakonisht fillojn\u00eb me rreth 140-150 mg\/L (Henscke). L\u00ebngu nga rrushi ka nj\u00eb gam\u00eb mjaft t\u00eb gjer\u00eb t\u00eb raportuar nga 30-40 mg\/L, deri n\u00eb matje mjaft t\u00eb konsiderueshme prej mbi 1,000 mg\/L. Megjithat\u00eb, vlerat e YAN-it n\u00eb l\u00ebng zakonisht mund t\u00eb priren drejt asaj q\u00eb konsiderohet nga t\u00eb dh\u00ebnat e hulumtimit, rreth intervalit 100-150 mg\/L. (cite Vintessential Labs and Butzke study AJEV 1998)<\/p>\n

Plot\u00ebsimi i YAN n\u00eb l\u00ebngun tuaj t\u00eb ver\u00ebs<\/h3>\n

Q\u00ebllimi i monitorimit t\u00eb YAN n\u00eb laboratorin e ver\u00ebs \u00ebsht\u00eb t\u00eb kontrolloni p\u00ebr mjaftueshm\u00ebrin\u00eb ushqyese n\u00eb l\u00ebngun tuaj baz\u00eb, m\u00eb pas t\u00eb optimizoni protokollet tuaja t\u00eb plot\u00ebsimit p\u00ebr t\u00eb siguruar sasit\u00eb ideale p\u00ebr majan\u00eb. Shum\u00eb pak YAN n\u00eb l\u00ebngun tuaj dhe rrezikoni t\u00eb ngecni fermentimin nga uria e l\u00ebnd\u00ebve ushqyese. Megjithat\u00eb, YAN i tep\u00ebrt mund t\u00eb shkaktoj\u00eb probleme n\u00eb bodrum; kryesisht prodhimi i komponimeve me arom\u00eb, ose rritja e mikrobeve t\u00eb pad\u00ebshiruara dhe oportuniste t\u00eb prishjes, duke shtuar gjithashtu nevojat e tyre ushqyese.<\/p>\n

Shumica e prodhuesve t\u00eb majave do t\u00eb japin k\u00ebrkesat ushqyese p\u00ebr \u00e7do lloj q\u00eb ofrojn\u00eb si produkt komercial. Rekomandimet zakonisht do t\u00eb jepen si nj\u00eb gam\u00eb majash me YAN t\u00eb ul\u00ebt, t\u00eb mes\u00ebm ose t\u00eb lart\u00eb me nj\u00eb diapazon t\u00eb rekomanduar pasues p\u00ebr \u00e7do lloj.<\/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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P\u00ebrve\u00e7 k\u00ebrkesave baz\u00eb t\u00eb llojeve t\u00eb ndryshme, ekziston edhe nj\u00eb komponent se sa stresues \u00ebsht\u00eb l\u00ebngu juaj p\u00ebr majan\u00eb. Nivelet m\u00eb t\u00eb larta t\u00eb Brix-it rezultojn\u00eb n\u00eb nivele m\u00eb t\u00eb larta t\u00eb alkoolit, plus nj\u00eb stres m\u00eb i madh osmotik ndaj majave p\u00ebrpara se t\u00eb filloj\u00eb fermentimi.<\/span><\/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

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T\u00eb dyja kushtet e stresit k\u00ebrkojn\u00eb plot\u00ebsim m\u00eb t\u00eb madh ushqimor n\u00eb maja p\u00ebrpara fermentimit p\u00ebr t\u00eb siguruar inokulime t\u00eb sh\u00ebndetshme dhe nj\u00eb fermentim t\u00eb qet\u00eb.<\/span><\/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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Matja e YAN-it n\u00eb l\u00ebngun tuaj t\u00eb ver\u00ebs<\/h3>\n

Ekzistojn\u00eb dy metoda t\u00eb zakonshme p\u00ebr shumic\u00ebn e laborator\u00ebve t\u00eb ver\u00ebs p\u00ebr t\u00eb matur vlerat e tyre YAN n\u00eb l\u00ebng: spektrofotometra dhe titrimi i formolit.<\/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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P\u00ebrcaktimi i YAN me spektrofotomet\u00ebr \u00ebsht\u00eb zakonisht metoda m\u00eb e zakonshme , pasi prodhon m\u00eb pak mbetje kimike dhe pasi t\u00eb b\u00ebhen blerjet fillestare t\u00eb pajisjes, kostot jan\u00eb p\u00ebrgjith\u00ebsisht t\u00eb ul\u00ebta, ku i vetmi harxhues kryesor jan\u00eb kitet e testimit t\u00eb enzim\u00ebs. <\/span><\/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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Amoniaku dhe FAN analizohen ve\u00e7mas dhe rezultatet e kombinuara t\u00eb t\u00eb dyjave prodhojn\u00eb nj\u00eb vler\u00eb t\u00eb p\u00ebrgjithshme YAN.<\/span><\/p>\n

Nj\u00eb spektrofotomet\u00ebr i aft\u00eb p\u00ebr t\u00eb lexuar absorbimin n\u00eb 340 nm \u00ebsht\u00eb investimi kryesor p\u00ebr pajisjet. K\u00ebrkohen kosto fillestare shtes\u00eb n\u00eb mikropipetat, majat e pipetave dhe kyvetat e mostrave, n\u00eb t\u00eb cilat kostot p\u00ebr pipetat mund t\u00eb jen\u00eb t\u00eb r\u00ebnd\u00ebsishme p\u00ebr kostot e p\u00ebrgjithshme p\u00ebr testim. Testimi spektrofotometrik ofron rezultate t\u00eb sakta.<\/p>\n

Metoda e titrimit p\u00ebr YAN \u00ebsht\u00eb nj\u00eb proces me dy hapa q\u00eb p\u00ebrfshin nj\u00eb titrim t\u00eb thjesht\u00eb acid\/baz\u00eb p\u00ebr t\u00eb arritur nj\u00eb pik\u00eb p\u00ebrfundimtare fillestare p\u00ebr kampionin e ver\u00ebs.<\/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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Ajo most\u00ebr m\u00eb pas trajtohet<\/span> me nj\u00eb reagent formaldehid, i cili nd\u00ebrvepron me amoniakun dhe aminoacidet n\u00eb tret\u00ebsir\u00eb p\u00ebr t\u00eb formuar nj\u00eb produkt acid q\u00eb zvog\u00eblon pH.<\/span> <\/span><\/p>\n

M\u00eb pas kryhet nj\u00eb titrim i dyt\u00eb acid\/baz\u00eb, duke dh\u00ebn\u00eb ekuivalent\u00ebt rezultues n\u00eb mg\/L<\/span> sipas p\u00ebrqendrimeve t\u00eb njohura t\u00eb reagentit.<\/span><\/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

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Investimet fillestare jan\u00eb n\u00eb pajisjet e titrimit, me kosto t\u00eb p\u00ebrs\u00ebritura n\u00eb materialet harxhuese t\u00eb reagentit dhe n\u00eb asgj\u00ebsimin e reagentit formaldehid i cili k\u00ebrkon trajtim si nj\u00eb kimikat toksik. Titrimi automatik rezulton n\u00eb rezultate m\u00eb t\u00eb sakta n\u00eb krahasim me titrimin manual. <\/span><\/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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\n\t\t\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":"

Fermentimet e k\u00ebqija ishin fatkeq\u00ebsia e industris\u00eb s\u00eb ver\u00ebrave p\u00ebr vite me radh\u00eb. 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