{"id":54475,"date":"2022-08-24T13:54:59","date_gmt":"2022-08-24T12:54:59","guid":{"rendered":"https:\/\/agrovin.com\/cum-afecteaza-smoke-taint-calitetea-vinului\/"},"modified":"2025-12-26T13:44:33","modified_gmt":"2025-12-26T11:44:33","slug":"cum-afecteaza-smoke-taint-calitetea-vinului","status":"publish","type":"post","link":"https:\/\/agrovin.com\/ro\/cum-afecteaza-smoke-taint-calitetea-vinului\/","title":{"rendered":"Cum afecteaz\u0103 Smoke Taint calitetea vinului"},"content":{"rendered":"<p>Vara anului 2022 va fi \u021binut\u0103 minte pentru o perioad\u0103 lung\u0103 f\u0103r\u0103 ploi, valuri de c\u0103ldur\u0103 \u00een care s-au atins temperaturi extreme timp de s\u0103pt\u0103m\u00e2ni \u00eentregi \u0219i, ca o consecin\u021b\u0103 a acestei situa\u021bii climatice, unul dintre sezoanele de var\u0103 cu cel mai mare num\u0103r de hectare afectate de incendii din Europa.<\/p>\n<p>Acest lucru ne-a f\u0103cut s\u0103 auzim un termen care nu este foarte tipic \u00een Europa, dar care este foarte bine cunoscut \u00een alte regiuni viticole din Lumea Nou\u0103, cum ar fi Australia \u0219i California. Este vorba despre <strong>Smoke Taint.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ce este Smoke Taint?<\/strong><\/p>\n<p>Este o afec\u021biune de care sufer\u0103 <strong>vinurile ob\u021binute din struguri proveni\u021bi din zone apropiate de un incendiu<\/strong>. Prezen\u021ba incendiilor sau pur \u0219i simplu fumul provenit de la acestea determin\u0103 prezen\u021ba unei <strong>concentra\u021bii ridicate de compu\u0219i volatili<\/strong> care sunt u\u0219or<strong> absorbi\u021bi de vi\u021ba de vie<\/strong>, depozita\u021bi \u00een boabe \u0219i transfera\u021bi \u00een must \u00een timpul macer\u0103rii. Astfel se ob\u021bin <strong>vinuri cu arome \u0219i gusturi caracteristice<\/strong> (afumate, de \u0219unc\u0103, de foc de tab\u0103r\u0103 \u0219i de scrumier\u0103), care sunt considerate un defect, deoarece sunt nepl\u0103cute \u0219i persistente \u00een gur\u0103 \u00een timpul consumului.<\/p>\n<p>&nbsp;<\/p>\n<table>\n<tbody>\n<tr>\n<td width=\"206\"><strong>Compus<\/strong><\/td>\n<td width=\"206\"><strong>Descriptor<\/strong><\/td>\n<td width=\"133\"><strong>Pragul de detec\u021bie \u00een vinul ro\u0219u (<\/strong><strong> \u03bc <\/strong><strong>g\/l)<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"206\"><strong>Guaiacolul<\/strong><\/td>\n<td width=\"206\">Afumat, medicinal<\/td>\n<td width=\"133\">23<\/td>\n<\/tr>\n<tr>\n<td width=\"206\"><strong>m-crezol<\/strong><\/td>\n<td width=\"206\">Gudron. Medicinal, fenolic<\/td>\n<td width=\"133\">20<\/td>\n<\/tr>\n<tr>\n<td width=\"206\"><strong>p-crezol<\/strong><\/td>\n<td width=\"206\">Gudron, medicinal, fenolic<\/td>\n<td width=\"133\">64<\/td>\n<\/tr>\n<tr>\n<td width=\"206\"><strong>o-crezol<\/strong><\/td>\n<td width=\"206\">Gudron, medicinal, fenolic<\/td>\n<td width=\"133\">62<\/td>\n<\/tr>\n<tr>\n<td width=\"206\"><strong>4- Metilguaiacol<\/strong><\/td>\n<td width=\"206\">Canilie, trifoi, afumat<\/td>\n<td width=\"133\">65<\/td>\n<\/tr>\n<tr>\n<td width=\"206\"><strong>Siringol<\/strong><\/td>\n<td width=\"206\">Afumat, c\u0103rbune<\/td>\n<td width=\"133\">&#8211;<\/td>\n<\/tr>\n<tr>\n<td width=\"206\"><strong>4-Metilsiringol<\/strong><\/td>\n<td width=\"206\">Afumat, c\u0103rbune<\/td>\n<td width=\"133\">&#8211;<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Imaginea 1. Compu\u0219i volatili prezen\u021bi \u00een vinurile afectate de Smoke Taint.<\/p>\n<p>Sursa: Impactul senzorial al expunerii la fum The Australian Wine Research Institute (Institutul australian de Cercetare a Vinului).<\/p>\n<p><strong>Compu\u0219ii responsabili de Smoke Taint <\/strong>\u0219i care pot servi drept markeri pentru tipul de afectare \u00een cadrul unei determin\u0103ri analitice (tabelul 1), sunt depozita\u021bi \u00een<strong> struguri \u00eempreun\u0103 cu zaharurile.<\/strong> Aceste molecule prezente sunt <strong>diglucozide fenolice neodorizante<\/strong>, care pot fi eliberate \u0219i pot da na\u0219tere la compu\u0219i volatili prin intermediul enzimelor prezente \u00een timpul fermenta\u021biei alcoolice sau al activit\u0103\u021bilor enzimatice din saliv\u0103 \u00een timpul consumului de vin.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Lucrul cu strugurii afecta\u021bi de Smoke Taint <\/strong><\/p>\n<p>Compu\u0219ii responsabili pentru <strong>Smoke Taint<\/strong> vor fi transfera\u021bi \u00een must \u00een timpul primelor etape ale procesului de vinifica\u021bie, motiv pentru care trebuie s\u0103 implement\u0103m un protocol de lucru \u00eenc\u0103 de la recep\u021bie pentru a minimiza prezen\u021ba acestor compu\u0219i \u00een vinul final.<\/p>\n<ul>\n<li><strong>Recoltarea \u0219i recep\u021bia strugurilor:<\/strong>\n<ul>\n<li><strong>Recoltarea se face manual <\/strong>pentru a minimiza ruperea strugurilor.<\/li>\n<li>Excluderea tuturor materialelor vegetale care pot cre\u0219te con\u021binutul acestor fenoli.<\/li>\n<li><strong>Reducerea proceselor fizice.<\/strong><\/li>\n<li>Conservarea fructelor la temperaturi sc\u0103zute (T&lt;14\u00baC) pentru a reduce procesele de extrac\u021bie.<\/li>\n<li>Reducerea sau eliminarea <strong>timpilor de macerare<\/strong> la vinurile albe.<\/li>\n<li><strong>Presarea ciorchinilor \u00eentregi <\/strong>\u00een cazul vinurilor albe \u0219i ros\u00e9.<\/li>\n<li>Separarea frac\u021biilor de pres\u0103.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Lucrul cu mustul:<\/strong>\n<ul>\n<li>Utilizarea enzimelor<strong> cu<\/strong> activitate \u03b2-glucozidazic\u0103 care permite eliberarea fenolilor pentru eliminarea ulterioar\u0103.<\/li>\n<li>Aplicarea <strong>carbona\u021bilor adsorban\u021bi<\/strong> \u00een doze mari.<\/li>\n<li><strong>Fluturarea cu agen\u021bi clarificatori specifici <\/strong>cu afinitate mare pentru fenoli.<\/li>\n<li>Ob\u021binerea de <strong>musturi cu turbiditate sc\u0103zut\u0103.<\/strong><\/li>\n<\/ul>\n<\/li>\n<li><strong>Fermenta\u021bie alcoolic\u0103<\/strong>\n<ul>\n<li><strong>Drojdii <\/strong>cu cinetic\u0103<strong> de fermentare rapid\u0103.<\/strong><\/li>\n<li><strong>Reducerea macer\u0103rilor <\/strong>\u00een vinurile ro\u0219ii.<\/li>\n<li><strong>Cre\u0219terea turbidit\u0103\u021bii exogene <\/strong>\u00een vinurile albe \u0219i ros\u00e9.<\/li>\n<li>Utilizarea <strong>drojdiilor formatoare de esteri <\/strong>pentru a masca aromele fenolice.<\/li>\n<li>Aplicarea de<strong> alternative cu grad sc\u0103zut de pr\u0103jire<\/strong> pentru a cre\u0219te complexitatea vinului.<\/li>\n<li>Aplicarea de <strong>coji de drojdie cu<\/strong> capacitate mare de adsorb\u021bie.<\/li>\n<li><strong>Utilizarea polizaharidelor <\/strong>pentru a \u00eembun\u0103t\u0103\u021bi senza\u021bia \u00een gur\u0103 a musturilor tratate cu c\u0103rbune.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Conservarea \u0219i \u00eembutelierea:<\/strong>\n<ul>\n<li><strong>P\u0103stra\u021bi vinul la temperaturi sc\u0103zute <\/strong>pentru a reduce activit\u0103\u021bile enzimatice de eliberare a fenolului.<\/li>\n<li>\u00cen cazul unui con\u021binut ridicat de compu\u0219i care provoac\u0103 <strong>Smoke Taint<\/strong>\n<ul>\n<li>Ad\u0103ugarea de enzime \u03b2-glucozidaz\u0103.<\/li>\n<li>Tratament cu <strong>c\u0103rbune<\/strong>.<\/li>\n<\/ul>\n<\/li>\n<li>Aplicarea de<strong> alternative cu grad sc\u0103zut de pr\u0103jire<\/strong> pentru a cre\u0219te complexitatea vinului \u0219i de a masca aromele de fenol.<\/li>\n<li><strong>Vinuri cu \u00eennoire rapid\u0103 <\/strong>pentru a reduce eliberarea de arome afumate asociate cu \u00eenvechirea.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Ce propune Grupul Agrovin pentru tratarea Smoke Taint?<\/strong><\/p>\n<p>La <a href=\"https:\/\/agrovin.com\/ro\/\" target=\"_blank\" rel=\"noopener\"><strong>Grupul Agrovin<\/strong><\/a> dorim s\u0103 v\u0103 oferim propuneri care vizeaz\u0103 produsele care au fost afectate de fumul incendiilor.<\/p>\n<p><strong>01 Cur\u0103\u021barea musturilor albe \u0219i ros\u00e9: <\/strong><\/p>\n<p>(ob\u021binerea de musturi cu turbiditate sc\u0103zut\u0103)<\/p>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/enzime-produse-oenologice\/enzoym-extra-arome\/\" target=\"_blank\" rel=\"noopener\"><strong>Enozym Extra Arome<\/strong><\/a><strong> &#8211; Enzima<\/strong> cu activitate ridicat\u0103 de pectin\u0103 liaz\u0103 (PL) \u0219i \u03b2-glucozidaz\u0103 pentru aplicarea \u00een must dup\u0103 presare (nu se recomand\u0103 macerarea strugurilor afecta\u021bi de fumul de incendiu).<\/p>\n<ul>\n<li><strong>Modul de lucru: 2-3 ml\/hl <\/strong>pentru o ac\u021biune maxim\u0103 a activit\u0103\u021bilor \u03b2-glucozidazei<\/li>\n<\/ul>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/clarificanti\/pvvin\/\" target=\"_blank\" rel=\"noopener\"><strong>Divergan \u2013 F<\/strong><\/a>:\u00a0 <strong>PVPP de mare afinitate cu polifenoli.<\/strong>\u00a0 Recomandat pentru utilizare \u00eenainte de limpezire.<\/p>\n<ul>\n<li><strong>Modul de lucru: 30-40 g\/hl <\/strong>la umplerea rezervorului.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/altele\/croer-do\/\" target=\"_blank\" rel=\"noopener\"><strong>Croer DO<\/strong><\/a>: <strong>c\u0103rbune oenologic de origine vegetal\u0103 <\/strong>cu o capacitate mare de <strong>adsorb\u021bie a compu\u0219ilor volatili.<\/strong><\/p>\n<ul>\n<li><strong>Modul de lucru: 40-60 g\/hl <\/strong>la 3-4 ore dup\u0103 ad\u0103ugarea enzimei.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/clarificanti\/vinigel-fl\/\" target=\"_blank\" rel=\"noopener\"><strong>Vinigel FL<\/strong><\/a><strong> sau <\/strong><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/flotatie-produse-oenologice\/vinigel-cristal\/\" target=\"_blank\" rel=\"noopener\"><strong>Vinigel Cristal<\/strong><\/a>: <strong>Gelatine cu greutate molecular\u0103 <\/strong>ridicat\u0103 pentru un proces de<strong> filtrare <\/strong>garantat \u00een prezen\u021ba unei cantit\u0103\u021bi mari de c\u0103rbune activ.<\/p>\n<ul>\n<li><strong>Modul de lucru: Vinigel FL 6-10 g\/hl \/ Vinigel Cristal 60-100 ml\/hl <\/strong>\u00een timpul procesului de filtrare\/limpezire.<\/li>\n<\/ul>\n<ol start=\"2\">\n<li><strong> Fermenta\u021bie alcoolic\u0103 <\/strong><\/li>\n<\/ol>\n<p>(Turbiditate exogen\u0103 crescut\u0103 &#8211; Fermentare mai rapid\u0103 &#8211; Complexitate aromatic\u0103 crescut\u0103)<\/p>\n<p><strong>Vinuri albe \u0219i rose<\/strong><\/p>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/nutrienti\/actimax-vit\/\" target=\"_blank\" rel=\"noopener\"><strong>Actimax VIT<\/strong><\/a>: <strong>drojdie inactivat\u0103<\/strong> care <strong>cre\u0219te turbiditatea musturilor <\/strong>prin aportul de factori de supravie\u021buire, <strong>vitamine \u0219i minerale.<\/strong><\/p>\n<ul>\n<li><strong>Modul de lucru: 5 g\/hl <\/strong>cre\u0219te turbiditatea ca \u0219i 30 g\/hl de celuloz\u0103, se adaug\u0103 de la \u00eenceputul fermenta\u021biei alcoolice.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/nutrienti\/actimax-xl\/\" target=\"_blank\" rel=\"noopener\"><strong>Actimax XL<\/strong><\/a>:\u00a0 <strong>nutrient complex cu celuloz\u0103<\/strong> \u00een compozi\u021bia sa.<\/p>\n<ul>\n<li><strong>Doza de lucru: <\/strong>\u00een func\u021bie de nevoile NUA. <strong>Se adaug\u0103 de la densitatea 1060. <\/strong><\/li>\n<\/ul>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/alternative-de-stejar-produse-oenologice\/spirit-white\/\" target=\"_blank\" rel=\"noopener\"><strong>Spirit WHITE<\/strong><\/a><strong>: <\/strong>fermentare alternativ\u0103 <strong>cu pr\u0103jire redus\u0103<\/strong> pentru producerea de vinuri albe.<\/p>\n<ul>\n<li><strong>Modul de lucru: 1 g\/l <\/strong>la \u00eenceputul fermenta\u021biei alcoolice.<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Vinuri ro\u0219ii<\/strong><\/p>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/alternative-de-stejar-produse-oenologice\/spirit-nature\/\" target=\"_blank\" rel=\"noopener\"><strong>Spirit NATURE<\/strong><\/a><strong>: alternativ\u0103 la fermentarea nepr\u0103jit\u0103 cu o perioad\u0103 lung\u0103 de uscare. <\/strong><\/p>\n<ul>\n<li><strong>Modul de lucru: 2-3 g\/l <\/strong>la \u00eenceputul fermenta\u021biei alcoolice.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/polizaharide-si-manoproteine\/mano-arome\/\" target=\"_blank\" rel=\"noopener\"><strong>Manno AROME:<\/strong><\/a><strong>\u00a0 Polizaharide \u0219i tanin elagic <\/strong>pentru cre\u0219terea<strong> complexit\u0103\u021bii vinurilor <\/strong>\u0219i \u00eembun\u0103t\u0103\u021birea senza\u021biei \u00een de onctuozitate afectate de utilizarea c\u0103rbunelui.<\/p>\n<ul>\n<li><strong>Modul de lucru: 30-40 g\/l <\/strong>de la densitatea 1060.<strong>\u00a0 <\/strong><\/li>\n<\/ul>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/nutrienti\/actimax-corcell\/\" target=\"_blank\" rel=\"noopener\"><strong>Actimax Corcell<\/strong><\/a>:\u00a0 <strong>Scoar\u021b\u0103 fermentat\u0103 cu capacitate mare de adsorb\u021bie. <\/strong><\/p>\n<ul>\n<li><strong>Modul de lucru: 20 &#8211; 40 g\/l <\/strong>de la densitatea 1030.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol start=\"3\">\n<li><strong> Conservarea vinului: <\/strong><\/li>\n<\/ol>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/enzime-produse-oenologice\/enovin-varietal\/\" target=\"_blank\" rel=\"noopener\"><strong>Enovin VARIETAL<\/strong><\/a><strong>:<\/strong> enzim\u0103 cu activitate \u03b2-glucozidazic\u0103.<\/p>\n<ul>\n<li><strong>Modul de lucru: 3-5 g\/hl \u00ee<\/strong>n vinul afectat de arome Smoke Taint.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/altele\/croer-do\/\" target=\"_blank\" rel=\"noopener\"><strong>Croer DO<\/strong><\/a>: <strong>c\u0103rbune oenologic de origine vegetal\u0103 <\/strong>cu o capacitate mare de <strong>adsorb\u021bie a compu\u0219ilor volatili. <\/strong><\/p>\n<ul>\n<li><strong>Modul de lucru: 40-60 g\/hl <\/strong>ap\u0103rut la 7-10 zile dup\u0103 ad\u0103ugarea enzimei.<\/li>\n<\/ul>\n<p><strong>Spirit: <\/strong>o gam\u0103 <strong>de alternative cu pr\u0103jire redus\u0103 <\/strong>pentru a oferi dulcea\u021b\u0103 \u0219i complexitate pentru a masca aromele fenolice.<\/p>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/alternative-de-stejar-produse-oenologice\/spirit-candy\/\" target=\"_blank\" rel=\"noopener\"><strong>Spirit CANDY<\/strong><\/a><strong>:\u00a0 <\/strong>alternativ\u0103 de reglare \u00een format <strong>topping.\u00a0 <\/strong><\/p>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/alternative-de-stejar-produse-oenologice\/spirit-no1-pure\/\" target=\"_blank\" rel=\"noopener\"><strong>Spirit PURE<\/strong><\/a><strong>:\u00a0 <\/strong>alternativ\u0103 de reglare \u00een format <strong>chips. <\/strong><\/p>\n<ul>\n<li><strong>Doza de lucru \u0219i durata de \u0219edere \u00een func\u021bie de obiectivul urm\u0103rit. <\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vara anului 2022 va fi \u021binut\u0103 minte pentru o perioad\u0103 lung\u0103 f\u0103r\u0103 ploi, valuri de c\u0103ldur\u0103 \u00een care s-au atins temperaturi extreme timp de s\u0103pt\u0103m\u00e2ni \u00eentregi \u0219i, ca o consecin\u021b\u0103 a acestei situa\u021bii climatice, unul dintre sezoanele de var\u0103 cu cel mai mare num\u0103r de hectare afectate de incendii din Europa. Acest lucru ne-a f\u0103cut [&hellip;]<\/p>\n","protected":false},"author":359,"featured_media":114749,"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":"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":"set","ast-page-background-enabled":"default","ast-page-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":"","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-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":"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":""},"mobile":{"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":""}},"footnotes":""},"categories":[2205],"tags":[],"class_list":["post-54475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tendinte-sectoriale"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/54475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/users\/359"}],"replies":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/comments?post=54475"}],"version-history":[{"count":3,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/54475\/revisions"}],"predecessor-version":[{"id":123838,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/54475\/revisions\/123838"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media\/114749"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media?parent=54475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/categories?post=54475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/tags?post=54475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}