{"id":203336,"date":"2020-07-22T12:29:06","date_gmt":"2020-07-22T12:29:06","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/aciditeti-ne-verera\/"},"modified":"2023-03-28T08:56:12","modified_gmt":"2023-03-28T08:56:12","slug":"aciditeti-ne-verera","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/aciditeti-ne-verera\/","title":{"rendered":"Aciditeti n\u00eb Ver\u00ebra"},"content":{"rendered":"\t\t
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Aciditeti n\u00eb Ver\u00ebra<\/span><\/h2>\n

Acidet u japin ver\u00ebrave shijen e tyre karakteristike t\u00eb fresk\u00ebt dhe pak t\u00eb thart\u00eb. <\/em><\/p>\n

Acidet ndodhin natyrsh\u00ebm gjat\u00eb rritjes s\u00eb rrushit dhe si pjes\u00eb e procesit t\u00eb fermentimit. Acidet natyrore kan\u00eb shijet m\u00eb t\u00eb fresk\u00ebta dhe m\u00eb t\u00eb pastra t\u00eb acidit. Acidet n\u00eb rrush jan\u00eb acidi tartarik, malik dhe citrik. Acidi tartarik<\/strong> \u00ebsht\u00eb acidi kryesor n\u00eb rrush dhe \u00ebsht\u00eb p\u00ebrb\u00ebr\u00ebsi q\u00eb promovon nj\u00eb shije t\u00eb fresk\u00ebt dhe vjet\u00ebrim t\u00eb k\u00ebndsh\u00ebm n\u00eb ver\u00eb. Nj\u00eb sasi e moderuar e aciditetit n\u00eb ver\u00ebra vjen nga acidi malik<\/strong>. Nj\u00eb sasi e vog\u00ebl vjen nga acidi citrik.<\/strong> Vera p\u00ebrmban edhe gjurm\u00eb t\u00eb acideve t\u00eb tjera. Acidi m\u00eb pak i d\u00ebshiruesh\u00ebm n\u00eb ver\u00eb \u00ebsht\u00eb acidi acetik, i cili, kur \u00ebsht\u00eb i pranish\u00ebm n\u00eb m\u00eb shum\u00eb se nj\u00eb sasi nominale, i jep ver\u00ebs nj\u00eb shije t\u00eb thart\u00eb si uthull.<\/p>\n

Shijet<\/em> e s\u00eb ardhmes mund t\u00eb formohen fare mir\u00eb duke kuptuar se acidi tartarik prodhon shijen m\u00eb t\u00eb mpreht\u00eb<\/em>, maliku m\u00eb t\u00eb theksuar<\/em>, limoni m\u00eb t\u00eb fresk\u00ebt<\/em>, laktiku m\u00eb t\u00eb dob\u00ebt<\/em>, acetiku m\u00eb t\u00eb hidhur<\/em>, dhe suksiniku shije m\u00eb t\u00eb kripur.<\/em><\/p>\n

Aciditeti total n\u00eb ver\u00ebra, i njohur gjithashtu si aciditet i titruar<\/strong>, \u00ebsht\u00eb shuma e acideve fikse dhe t\u00eb paq\u00ebndrueshme. Aciditeti total ndikon drejtp\u00ebrdrejt n\u00eb ngjyr\u00ebn dhe shijen e ver\u00ebs dhe, n\u00eb var\u00ebsi t\u00eb stilit t\u00eb ver\u00ebs, k\u00ebrkohet nj\u00eb ekuilib\u00ebr i p\u00ebrsosur me ndjesin\u00eb e \u00ebmb\u00ebl dhe t\u00eb hidhur t\u00eb p\u00ebrb\u00ebr\u00ebsve t\u00eb tjer\u00eb. Aciditeti i duhur n\u00eb ver\u00ebra \u00ebsht\u00eb ajo q\u00eb i b\u00ebn ato freskuese dhe nj\u00eb shoq\u00ebrim ideal t\u00eb ushqimit. Niveli i duhur i acidit t\u00eb ver\u00ebs ndryshon.<\/p>\n

Udh\u00ebzime<\/a> t\u00eb r\u00ebnd\u00ebsishme p\u00ebr ver\u00ebrat e njohura<\/strong><\/p>\n

Dry White Grape Wines 6,50 deri n\u00eb 7,50 g\/l<\/p>\n

Sweet White Grape Wines 7,00 deri n\u00eb 8,50 g\/L<\/p>\n

Dry Red Grape Wines 6,00 deri n\u00eb 7,00 g\/l<\/p>\n

Sweet Red Grape Wines 6,50 deri n\u00eb 8,00 g\/l<\/p>\n

Ver\u00ebrat e rrushit Sherry 5,00 deri n\u00eb 6,00 g\/L<\/p>\n

Ver\u00ebra t\u00eb bardha pa rrush (NON-GRAPE) 5,50 deri n\u00eb 6,50 g\/L<\/p>\n

Ver\u00ebra t\u00eb kuqe pa rrush (NON-GRAPE) 5,50 deri n\u00eb 6,00 g\/l<\/p>\n

Dy masa t\u00eb aciditetit – Aciditeti i titrush\u00ebm (TA) dhe Potenciali i Hidrogjenit (pH)<\/strong><\/p>\n

Aciditeti i titruesh\u00ebm<\/strong> lidhet me sasin\u00eb e acidit n\u00eb tret\u00ebsir\u00eb<\/em> si p\u00ebrqindje ose gram\/lit\u00ebr (i p\u00ebrftuar duke shum\u00ebzuar %TA me 10). P\u00ebr shembull, TA prej 0.80% b\u00ebhet 8 g\/L. pH<\/strong> lidhet me forc\u00ebn e nj\u00eb acidi<\/em> dhe matet n\u00eb nj\u00eb shkall\u00eb logaritmike<\/i>.<\/p>\n

Megjith\u00ebse TA dhe pH jan\u00eb t\u00eb nd\u00ebrlidhura, ato nuk jan\u00eb e nj\u00ebjta gj\u00eb.<\/strong><\/p>\n

Nj\u00eb tret\u00ebsir\u00eb q\u00eb p\u00ebrmban nj\u00eb sasi specifike t\u00eb nj\u00eb acidi relativisht m\u00eb t\u00eb dob\u00ebt si p.sh. malik do t\u00eb ket\u00eb nj\u00eb pH t\u00eb ndrysh\u00ebm (m\u00eb t\u00eb lart\u00eb) sesa nj\u00eb tret\u00ebsir\u00eb q\u00eb p\u00ebrmban t\u00eb nj\u00ebjt\u00ebn sasi t\u00eb nj\u00eb acidi m\u00eb t\u00eb fort\u00eb si acidi tartarik. \u201d<\/p>\n

pH p\u00ebrcakton efektet<\/em> q\u00eb acidet kan\u00eb n\u00eb ver\u00eb. Aciditeti efektiv<\/em> (pH) i nj\u00eb solucioni varet nga p\u00ebrqendrimi i t\u00eb gjitha acideve n\u00eb tret\u00ebsir\u00eb si dhe nga tendenca e tyre p\u00ebr t\u00eb shk\u00ebputur jonet e hidrogjenit.<\/p>\n

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Nj\u00eb zgjidhje perfekte me nj\u00eb \u00e7mim t\u00eb p\u00ebrballuesh\u00ebm! <\/strong><\/p>\n

HI84502 Sistem automatik tirimi<\/strong> i Hanna Instrument \u00ebsht\u00eb i leht\u00eb p\u00ebr t’u p\u00ebrdorur, i shpejt\u00eb dhe i p\u00ebrballuesh\u00ebm i krijuar p\u00ebr testimin e niveleve t\u00eb aciditetit t\u00eb titruesh\u00ebm n\u00eb ver\u00eb. Ai p\u00ebrfshin nj\u00eb metod\u00eb analize t\u00eb programuar paraprakisht dhe p\u00ebrdor nj\u00eb algorit\u00ebm t\u00eb fuqish\u00ebm p\u00ebr t\u00eb p\u00ebrcaktuar se kur reaksioni i i titrimit ka arritur n\u00eb p\u00ebrfundim.<\/p>\n

HI84502 p\u00ebrdor pomp\u00ebn e drejtuar nga pistoni me dozim dinamik duke siguruar rezultate shum\u00eb t\u00eb sakta dhe t\u00eb p\u00ebrs\u00ebritshme n\u00eb minuta.<\/p>\n

Regjistron t\u00eb dh\u00ebna deri n\u00eb 400 mostra. Nj\u00eb tipar i p\u00ebrsosur p\u00ebr t\u00eb mbajtur gjurm\u00ebt e karaktereve tuaja t\u00eb ver\u00ebs. P\u00ebr m\u00eb tep\u00ebr, ai shfaq t\u00eb dh\u00ebna t\u00eb thella mbi titrimin, t\u00eb cilat m\u00eb pas mund t\u00eb ruhen dhe transportohen ose n\u00eb nj\u00eb disk USB ose n\u00eb PC duke p\u00ebrdorur lidhjen USB.<\/p>\n

HI84502 funksionon gjithashtu si nj\u00eb mat\u00ebs pH i pavarur<\/strong>, duke i lejuar p\u00ebrdoruesit t\u00eb masin aciditetin efektiv.<\/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":"

Aciditeti n\u00eb Ver\u00ebra Acidet u japin ver\u00ebrave shijen e tyre karakteristike t\u00eb fresk\u00ebt dhe pak […]<\/p>\n","protected":false},"author":14,"featured_media":187665,"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-203336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pije","tag-vera"],"yoast_head":"\nAciditeti n\u00eb Ver\u00ebra - 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