{"id":127874,"date":"2026-07-23T17:48:18","date_gmt":"2026-07-23T15:48:18","guid":{"rendered":"https:\/\/agrovin.com\/ultrasonidos-vinos-blancos\/"},"modified":"2026-09-09T19:34:12","modified_gmt":"2026-09-09T17:34:12","slug":"beyond-red-wines-exploring-ultrasound-in-white-wine-production","status":"publish","type":"post","link":"https:\/\/agrovin.com\/en\/beyond-red-wines-exploring-ultrasound-in-white-wine-production\/","title":{"rendered":"Beyond Red Wines: Exploring Ultrasound in White Wine Production"},"content":{"rendered":"\t\t
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For years, ultrasound in winemaking<\/a> was associated almost exclusively with red wines. This technology\u2019s ability to improve the extraction of phenolic compounds or reduce maceration times has been widely demonstrated and is now part of the winemaking strategy at many wineries.<\/p>

But in recent years, emerging research has raised a truly interesting question: Could ultrasound also become a tool for improving white wine production?<\/strong><\/p>

The answer appears to be yes.<\/p>

Although the scientific literature on this topic is still much more limited than that available for red wines, the studies published to date point in a very promising direction. Beyond accelerating certain technological processes, high-power ultrasound can enhance the extraction of compounds responsible for varietal aroma, making it possible to obtain wines with greater aromatic intensity and complexity without the need for prolonged pre-fermentation maceration. This can also result in significant cost savings through faster tank turnover and lower energy costs, as well as sensory improvements in the case of underripe grapes.<\/p>

And this aspect is particularly interesting when we consider that, in white wines, aroma is one of the main quality attributes.<\/p>

Aroma begins long before fermentation<\/strong><\/h2>

When a consumer describes a white wine as fresh, floral, citrusy, or showing notes of stone fruit, they are actually perceiving the result of a vast number of aromatic compounds present in very low concentrations. Many of these compounds come directly from the grape and help define the personality of each variety.<\/p>

Terpenes, norisoprenoids, varietal thiols, and other aromatic molecules are found primarily in the grape skins. However, a significant portion of these compounds is not initially present in free form but is bound to sugars or other molecules, constituting an important reservoir of aromatic precursors that can be released during winemaking and aging.<\/p>

For this reason, the way in which contact between the must and the grape skins is managed during the early stages of winemaking will largely determine the aromatic potential of the final wine.<\/p>

It is not merely a matter of extracting more compounds, but of doing so selectively, while preserving the freshness and elegance characteristic of white wines.<\/p>

The balance every winemaker seeks<\/strong><\/h2>

In traditional white wine production, pressing is usually carried out immediately after crushing to limit the must\u2019s contact with the solid components of the grape. This strategy yields clean, delicate wines with low phenolic content.<\/p>

However, such brief contact also limits the extraction of many aromatic compounds present in the skins.<\/p>

To compensate, many wineries turn to cold pre-fermentation maceration. Keeping the crushed grapes at low temperatures for several hours\u2014or even longer\u2014promotes the diffusion of aromatic compounds into the must and increases the wine\u2019s complexity. This is a well-established technique whose benefits have been demonstrated across numerous grape varieties.<\/p>

However, as with any technological tool, it also has limitations. Excessively intense maceration can increase the extraction of compounds responsible for herbaceous notes, bitterness, or excessive phenolic content. Furthermore, it prolongs the winemaking process, requires rigorous temperature control, and increases the risk of oxidation if the process is not properly managed.<\/p>

In other words, the winemaker is always seeking a balance: extracting the maximum aromatic potential without compromising the wine\u2019s delicacy.<\/p>

And this is precisely where ultrasound is beginning to generate enormous interest.<\/p>

What does ultrasound really offer?<\/strong><\/h2>

High-power ultrasound, applied on an industrial scale using technologies such as Ultrawine Perseo<\/a><\/strong>, is a physical, non-thermal technology that preserves product quality and is based on the application of low-frequency sound waves, generally between 20 and 30 kHz.<\/p>

Its operation may seem complex from a physical standpoint, but the effect it has on the grape mass is relatively simple to understand.<\/p>

When ultrasonic waves pass through the crushed grape mass, they generate a phenomenon known as acoustic cavitation. Millions of microbubbles continuously appear and disappear in the liquid medium. As they implode, they release a large amount of mechanical energy locally, capable of partially altering the cellular structures of the grape skins.<\/p>

As a result, the cell walls cease to act as such an effective barrier to the diffusion of compounds, and many molecules present in the grape skins pass more easily into the must.<\/p>

This phenomenon explains why ultrasound has delivered excellent results for years in polyphenol extraction during red wine production.<\/p>

The question was inevitable.<\/p>

If a significant portion of the compounds responsible for the aroma of white wines are also found in the grape skins, why not take advantage of that same extraction capacity to enhance the aromatic profile of these wines?<\/strong><\/p>

Scientific research in recent years has begun to address precisely this question. The results obtained with different grape varieties indicate that ultrasound not only increases the concentration of numerous aromatic compounds but can also produce sensory differences that are perceptible during tasting.<\/p>

In the following sections, we\u2019ll review some of the most relevant studies published to date and see how each variety responds to this technology. As with many winemaking tools, the response is not universal: it depends on the grape variety, the winemaking objectives, and how the process is applied.<\/p>

What Does the Research Tell Us?<\/p>

Although published studies on ultrasound in white wines are still relatively scarce, they all share a common finding: the technology has enormous potential to increase the extraction of aromatic compounds, although the magnitude of the effect will depend on the grape variety and the winemaking objective.<\/p>

Let\u2019s look at some of the most representative studies.<\/p>

Sauvignon Blanc: More Aroma Without Losing Balance<\/strong><\/h3>

Sauvignon Blanc was one of the first grape varieties used to study the effect of ultrasound on white wine production. This is no coincidence. Its aromatic identity depends largely on very specific compounds, making it an excellent model for evaluating any technology capable of modifying its aromatic profile.<\/p>

In one such study, ultrasound was applied to the freshly crushed grapes before pressing, and the volatile composition of the must was subsequently analyzed. Bar graph comparing the families of volatile compounds in sonicated Sauvignon Blanc must and in sonicated and pressed must. The latter shows much higher levels of higher alcohols, terpenes, and norisoprenoids, while esters decrease slightly.
\"Bar<\/p>

Figure 1. Increase in the different families of volatile compounds in ultrasound-treated Sauvignon Blanc musts.<\/strong><\/p>

The results were very clear. All families of aromatic compounds increased compared to the conventional treatment, although the increase was particularly significant for terpenes and norisoprenoids\u2014two groups of molecules closely associated with the floral and fruity notes that characterize many high-quality white wines.<\/p>

However, the real question was something else.<\/p>

Were these analytical differences actually perceptible in the finished wines during tasting?<\/p>

The answer was once again positive.<\/p>

Sensory analyses showed that wines made from ultrasound-treated grapes exhibited greater aromatic intensity, a more pronounced fruity character, and greater structure on the palate, while maintaining good acidity and, perhaps most interestingly, without increasing bitterness or astringency<\/strong>.<\/p>

\"Radar<\/p>

Figure 2. Sensory evaluation of Sauvignon Blanc wines produced with and without ultrasound treatment.<\/strong><\/p>

This result has great practical significance. One of the main concerns when increasing the extraction of compounds from grape skins is that it may also increase the extraction of compounds associated with less desirable sensory attributes. In this case, ultrasound succeeded in enhancing aromatic expression without compromising the wine\u2019s sensory balance.<\/p>

Much More Than Extracting Compounds: Promoting Their Release<\/strong><\/h3>

Another particularly interesting study was published by Roman et al. (2020), also using Sauvignon Blanc, though from a different perspective.<\/p>

Instead of focusing solely on the total quantity of aromatic compounds, the researchers studied the behavior of varietal thiols<\/a>, which are responsible for some of the most prized aromatic notes in this variety, such as tropical, citrus, and boxwood aromas.<\/p>

The initial results might even have seemed disappointing. The concentration of these thiol precursors barely increased after ultrasound treatment, and some even showed a slight decrease. However, a more detailed analysis revealed what was actually happening.<\/p>

Ultrasound was not merely extracting more precursors from the grape skins. It was promoting their transformation into the free aromatic compounds responsible for the wine\u2019s aroma.<\/p>

In other words, the technology can not only modify the quantity of compounds present in the must but also make them more readily available in aromatic form.<\/p>

This aspect is particularly interesting because it shows that the effect of ultrasound goes beyond simply improving extraction. Under certain circumstances, it can also influence the chemical evolution of some aromatic precursors.<\/p>

Viognier: A Real Alternative to Pre-Fermentation Maceration<\/strong><\/h3>

One of the most comprehensive studies conducted to date was carried out with Viognier.<\/p>

In this case, the objective was not only to determine whether the concentration of aromatic compounds increased but also to directly compare ultrasound with one of the most widely used techniques today for enhancing the aroma of white wines: cold pre-fermentation maceration.<\/p>

The researchers analyzed both the free and bound fractions of the main varietal compounds present in musts and wines.<\/p>

\"Bar<\/p>

Figure 3. Concentrations of free and bound terpene compounds in Viognier musts and wines produced by conventional winemaking, cold pre-fermentation maceration, and ultrasound treatment.<\/strong><\/p>

The results confirmed a significant increase in most aromatic compounds when ultrasound was applied to the freshly crushed grapes.<\/p>

The increase was observed in both the free and bound fractions, indicating that the treatment not only increased the immediate availability of aromatic compounds but also the potential for aromatic evolution during the wine\u2019s life.<\/p>

But perhaps the most interesting result emerged during the sensory evaluation.<\/p>

The wines treated with ultrasound were described as more aromatically intense, with more pronounced floral and stone fruit notes, greater freshness, and a better-quality finish.<\/p>

\"Bar<\/p>

Figure 4. Sensory profile of Viognier wines produced using the different treatments.<\/strong><\/p>

From an oenological perspective, this study offers a highly relevant conclusion. Ultrasound treatment yielded wines with an aromatic profile comparable to, and in some parameters even better than, that achieved through pre-fermentation maceration, while significantly reducing the time required to achieve that result.<\/p>

In other words, the technology offered a dual benefit: enhancing aromatic expression and improving the efficiency of the winemaking process.<\/p>

And this same idea is echoed across much of the research published in recent years: it is not merely a matter of extracting more compounds, but of doing so more quickly, in a more controlled manner, and with a lower risk of oxidation associated with long macerations.<\/p>

Does It Work the Same Way for All Grape Varieties?<\/strong><\/h3>

If the research conducted so far has made one thing clear, it is that there is no single answer<\/strong>. Just as with pre-fermentation maceration, the effectiveness of ultrasound depends largely on the grape variety and the profile of the wine being produced.<\/p>

White grape varieties do not contain the same amounts or types of aromatic precursors in their skins. Some possess high aromatic potential that can be enhanced through more efficient extraction, while others have a more modest aromatic composition and therefore respond differently to any treatment applied before fermentation.<\/p>

This reality explains why the same technology can yield very different results depending on the grape variety.<\/p>

To test this, P\u00e9rez-Porras and colleagues (2025) compared the use of ultrasound and cold pre-fermentation maceration in two varieties with very different response profiles: Macabeo and Air\u00e9n<\/strong>.<\/p>

Macabeo: Greater Aromatic Intensity in Less Time<\/strong><\/h3>

The results obtained with Macabeo were particularly interesting.<\/p>

The application of ultrasound increased the concentration of terpenes and norisoprenoids in both musts and wines. Increases were also observed in other volatile compounds, such as esters, acetates, and lactones, all of which are associated with fresher, more floral, and fruitier aromatic profiles.<\/p>

\"Radar<\/p>

Figure 5. Sensory evaluation of Macabeo wines produced using conventional winemaking, pre-fermentation maceration, and ultrasound.<\/strong><\/p>

Most interestingly, these analytical differences were also reflected in the sensory analysis.<\/p>

The tasters described wines with greater aromatic intensity, a more pronounced floral character, and a more defined fruit expression. Overall, the wines produced using ultrasound offered a profile very similar\u2014and even superior in some attributes\u2014to the one obtained through pre-fermentation maceration.<\/p>

However, there was a significant difference from a technological standpoint.<\/p>

While pre-fermentation maceration requires keeping the must in contact with the skins for several hours at low temperatures, ultrasound achieved comparable results while reducing the processing time by approximately four hours.<\/p>

For a winery, this difference can translate into greater production capacity during the harvest season, more efficient use of tanks and cooling equipment, and a reduction in the risks associated with long macerations.<\/p>

Air\u00e9n: When the Goal Is Not Just Aroma<\/strong><\/h3>

The behavior of the Air\u00e9n variety was different.<\/p>

\"Radar<\/p>

Figure 6. Sensory evaluation of Air\u00e9n wines produced using conventional winemaking, pre-fermentation maceration, and ultrasound.<\/strong><\/p>

In this case, the increase in aromatic compounds was more moderate, and the sensory differences related to aromatic intensity were less evident than in Macabeo.<\/p>

However, this does not mean that the treatment offered no advantages. The wines produced from ultrasound-treated grapes exhibited greater structure and volume on the palate, along with a more persistent aftertaste\u2014characteristics that may be particularly interesting in varieties with a traditionally more neutral aromatic profile.<\/p>

This result highlights a very important point. The value of ultrasound should not be measured solely by its ability to increase the concentration of certain aromatic compounds. Depending on the variety, it can also modify other sensory characteristics that contribute to improving the overall perception of the wine.<\/p>

Ultrasound and Pre-fermentation Maceration: Competitors or Allies?<\/strong><\/h2>

At this point, an inevitable question arises: Does all this mean that ultrasound should replace pre-fermentation maceration? The available scientific evidence calls for a cautious response.<\/p>

But it is not a matter of choosing one technique over the other. It is about having an additional tool that allows the winemaker to adapt the winemaking process to the characteristics of each variety, the desired wine style, and the needs of the winery.<\/p>

In some cases, ultrasound achieves superior aromatic results compared with those obtained through pre-fermentation maceration. In others, both treatments produce very similar sensory profiles, with the advantage that ultrasound significantly reduces winemaking time and minimizes the must\u2019s exposure to oxidative processes.<\/p>

From a practical standpoint, this means that ultrasound is not intended to replace traditional techniques, but rather to expand the winemaker\u2019s range of possibilities. As with any winemaking tool, success will depend on knowing when to use it and for what purpose.<\/p>

A Technology with Enormous Potential<\/strong><\/h2>

As mentioned at the beginning, ultrasound was for a long time associated almost exclusively with red wine production. However, studies published in recent years show that its potential extends far beyond that. The ability to promote the release of aromatic compounds, reduce maceration times, minimize the risk of oxidation<\/a>, and modulate extraction more precisely opens up new opportunities for producing higher-quality white wines.<\/p>

Naturally, there is still a long way to go. Further research will be needed to understand how different grape varieties respond, how application conditions influence the process, and what the optimal parameters are for each winemaking context. But the direction seems clear.<\/p>

Ultrasound should not be viewed as a one-size-fits-all solution, but rather as a versatile technology that allows winemakers to work more precisely on one of the most valued attributes of white wines: their aromatic expression<\/strong>.<\/p>

Ultimately, all indications suggest that the future of this technology in white wine production will lie not in replacing traditional winemaking practices, but in complementing them, offering winemakers new possibilities to craft wines with greater personality, more efficient production, and a sensory profile tailored to each winery\u2019s objectives.<\/p>

And perhaps that is the most interesting conclusion of all.<\/p>

Ultrasound has already demonstrated its value in red wine production. Now, research is beginning to show that, when used properly, it can also become a highly valuable tool for maximizing the aromatic potential of white wines.<\/p>

It is also worth noting an aspect that sometimes raises questions when discussing increased extraction during white wine production. The application of ultrasound can lead to slightly greater extraction of phenolic compounds compared with direct pressing and, in some grape varieties, result in a slight increase in color intensity. However, studies show that this behavior is comparable to that observed with cold pre-fermentation maceration, a practice widely accepted and used in the production of high-quality white wines.<\/p>

Furthermore, these slight changes should not be interpreted as a loss of wine quality. The increase in phenolic content generally remains within levels compatible with the production of fresh, balanced wines and, from an oenological standpoint, is an aspect that can be readily managed through standard winemaking practices. Ultimately, rather than a drawback, it represents the logical consequence of greater extraction from the grape skins, accompanied by a much more significant increase in the wine\u2019s aromatic potential and sensory complexity.<\/p>

References<\/h3>
\u00a0<\/h6>

G\u00f3mez-Plaza, E.; P\u00e9rez-Prieto, L.J.; P\u00e9rez-Porras, P.; Bautista-Ort\u00edn, A.B. Ultrasound to Process White Grapes. In *White Wine Technology*; Morata, A., Ed.; Academic Press: Cambridge, MA, USA, 2022; pp. 73\u201385. https:\/\/doi.org\/10.1016\/B978-0-12-823497-6.00002-8<\/a>.<\/em><\/p>

Labrador-Fern\u00e1ndez, L.; D\u00edaz-Maroto, M.C.; P\u00e9rez-Porras, P.; Bautista-Ort\u00edn, A.B.; Ala\u00f1\u00f3n, M.E.; G\u00f3mez-Plaza, E.; P\u00e9rez-Coello, M.S. Power Ultrasound Treatment of Viognier Grapes as a Tool to Increase the Aromatic Potential of Wines. J. Sci. Food Agric. 2023, 103, 3613\u20133620. https:\/\/doi.org\/10.1002\/jsfa.12258<\/a>.<\/em><\/p>

Mart\u00ednez-Lapuente, L.; Guadalupe, Z.; Higueras, M.; Ayestar\u00e1n, B.; P\u00e9rez-Porras, P.; Bautista-Ort\u00edn, A.B.; G\u00f3mez-Plaza, E. Effect of Pre-Fermentative Treatments on Polysaccharide Composition of White and Ros\u00e9 Musts and Wines. J. Agric. Food Chem. 2023, 72, 1928\u20131937. https:\/\/doi.org\/10.1021\/acs.jafc.2c08976<\/a>.<\/em><\/p>

P\u00e9rez-Porras, P.; G\u00f3mez-Plaza, E.; Bautista-Ort\u00edn, A.B.; Mart\u00ednez-Lapuente, L.; Guadalupe, Z.; Ayestar\u00e1n, B.; D\u00edaz-Maroto, M.C.; P\u00e9rez-Coello, M.S. Sonication of White Grapes vs. Prefermentative Skin Maceration: Effect on Aroma Compounds and Sensory Properties in Air\u00e9n and Macabeo White Wines. Food Bioprocess Technol. 2026, 19, 317. https:\/\/doi.org\/10.1007\/s11947-026-04397-9<\/a>.<\/em><\/p>

P\u00e9rez-Porras, P.; Bautista-Ort\u00edn, A.B.; Osete-Alcaraz, L.; Carrasco-Palaz\u00f3n, M.J.; Jurado, R.; G\u00f3mez-Plaza, E. High-Power Ultrasounds as a Tool for the Formation of Stable Pigments during the Aging of Red Wines. Food Bioprocess Technol. 2025, 18, 7749\u20137761. https:\/\/doi.org\/10.1007\/s11947-025-03905-7<\/a>.<\/em><\/p>

P\u00e9rez-Porras, P.; G\u00f3mez-Plaza, E.; Mart\u00ednez-Lapuente, L.; Ayestar\u00e1n, B.; Guadalupe, Z.; Jurado, R.; Bautista-Ort\u00edn, A.B. High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety? Foods 2023, 12, 2236. https:\/\/doi.org\/10.3390\/foods12112236<\/a>.<\/em><\/p>

P\u00e9rez-Porras, P.; G\u00f3mez-Plaza, E.; Osete-Alcaraz, A.; Mart\u00ednez-P\u00e9rez, P.; Jurado, R.; Bautista-Ort\u00edn, A.B. The Effect of Ultrasound on Syrah Wine Composition as Affected by the Ripening or Sanitary Status of the Grapes. Eur. Food Res. Technol. 2023, 249, 641\u2013651. https:\/\/doi.org\/10.1007\/s00217-022-04159-9<\/a>.<\/em><\/p>

Roman T, Tonidandel L, Nicolini G, Bellantuono E, Barp L, Larcher R, Celotti E. Evidence of the Possible Interaction between Ultrasound and Thiol Precursors. Foods. 2020 Jan 19;9(1):104. doi: https:\/\/doi.org\/10.3390\/foods9010104<\/a>. PMID: 31963855<\/em><\/p>

P\u00e9rez-Porras, P.; Bautista-Ort\u00edn, A.B.; Jurado, R.; G\u00f3mez-Plaza, E. Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine. LWT 2022-02 | Journal article, DOI: https:\/\/doi.org\/10.1016\/j.lwt.2021.113032<\/a><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n<\/div>\n\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

For years, ultrasound in winemaking was associated almost exclusively with red wines. This technology\u2019s ability to improve the extraction of phenolic compounds or reduce maceration times has been widely demonstrated and is now part of the winemaking strategy at many wineries. But in recent years, emerging research has raised a truly interesting question: Could ultrasound […]<\/p>\n","protected":false},"author":365,"featured_media":126993,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","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":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","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":[3073,3081],"tags":[],"class_list":["post-127874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eco","category-technology-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts\/127874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/users\/365"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/comments?post=127874"}],"version-history":[{"count":22,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts\/127874\/revisions"}],"predecessor-version":[{"id":127935,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/posts\/127874\/revisions\/127935"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/media\/126993"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/media?parent=127874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/categories?post=127874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/en\/wp-json\/wp\/v2\/tags?post=127874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}