{"id":93623,"date":"2021-10-26T09:44:54","date_gmt":"2021-10-26T08:44:54","guid":{"rendered":"https:\/\/staging.agrovin.com\/como-controlar-la-fermentacion-malolactica\/"},"modified":"2025-12-24T12:31:09","modified_gmt":"2025-12-24T10:31:09","slug":"cum-sa-controlati-fermentatia-malolactica","status":"publish","type":"post","link":"https:\/\/agrovin.com\/ro\/cum-sa-controlati-fermentatia-malolactica\/","title":{"rendered":"Fermentarea Malolactic\u0103 \u00een enologie: control \u0219i optimizare tehnic\u0103 anual\u0103"},"content":{"rendered":"<p>Fermentarea malolactic\u0103 (FML) reprezint\u0103 o etap\u0103 crucial\u0103 \u00een vinifica\u021bia de calitate, \u00een special \u00een cazul vinurilor ro\u0219ii \u0219i al anumitor vinuri albe structurate. Acest proces, de natur\u0103 biologic\u0103, implic\u0103 transformarea acidului L-malic \u00een acid L-lactic prin ac\u021biunea bacteriilor lactice, \u00een principal <em>Oenococcus oeni<\/em>. Rezultatul este o reducere a acidit\u0103\u021bii totale a vinului, dar implica\u021biile sale dep\u0103\u0219esc cu mult o simpl\u0103 ajustare a pH-ului.<\/p>\n<p>Atunci c\u00e2nd este gestionat\u0103 corespunz\u0103tor, FML contribuie la \u00eembun\u0103t\u0103\u021birea stabilit\u0103\u021bii microbiologice a vinului \u0219i la definirea profilului s\u0103u senzorial. \u00cen schimb, dac\u0103 nu este controlat\u0103 din punct de vedere tehnic, poate provoca abateri importante, at\u00e2t chimice, c\u00e2t \u0219i organoleptice, care compromit calitatea \u0219i longevitatea vinului final.<\/p>\n<h2><strong>Importan\u021ba enologic\u0103 a Fermentarea Malolactic\u0103<\/strong><\/h2>\n<p>Mai mult dec\u00e2t o corectare a acidit\u0103\u021bii, fermenta\u021bia malolactic\u0103 trebuie \u00een\u021beleas\u0103 ca un instrument de rafinare. Transformarea acidului malic \u00een acid lactic nu numai c\u0103 modific\u0103 percep\u021bia gustativ\u0103 a vinului, f\u0103c\u00e2ndu-l mai rotund \u0219i mai moale, dar permite \u0219i o mai bun\u0103 integrare a structurii polifenolice, \u00een special \u00een vinurile ro\u0219ii cu o anumit\u0103 \u00eenc\u0103rc\u0103tur\u0103 tanic\u0103.<\/p>\n<p>\u00cen timpul procesului, se genereaz\u0103 compu\u0219i secundari care pot aduce complexitate aromatic\u0103, cum ar fi unii esteri \u0219i diacetilul. Acesta din urm\u0103 trebuie gestionat cu precizie, deoarece prezen\u021ba sa \u00een concentra\u021bii moderate poate \u00eembog\u0103\u021bi profilul vinului, \u00een timp ce \u00een exces ac\u021bioneaz\u0103 ca un mascare, ascunz\u00e2nd expresia varietal\u0103 sau a terroirului.<\/p>\n<p>De asemenea, prin eliminarea acidului malic, substrat poten\u021bial pentru diverse microorganisme contaminante, FML contribuie la stabilizarea vinului din punct de vedere microbiologic, reduc\u00e2nd riscul fermenta\u021biilor nedorite \u00een sticl\u0103 sau \u00een etapele ulterioare ale procesului.<\/p>\n<h2><strong>Riscurile unei Fermentarea Malolactic\u0103 necontrolate<\/strong><\/h2>\n<p>Principalul risc asociat unei fermenta\u021bii malolactice prost conduse este pierderea controlului microbiologic. \u00cen absen\u021ba condi\u021biilor favorabile sau f\u0103r\u0103 interven\u021bia oenologului, procesul poate r\u0103m\u00e2ne \u00een m\u00e2inile microbiotei spontane, ceea ce cre\u0219te considerabil probabilitatea apari\u021biei devia\u021biilor.<\/p>\n<p>Printre efectele nedorite se num\u0103r\u0103 formarea de <strong>amine biogene<\/strong>, precum histamina, compu\u0219i poten\u021bial nocivi \u0219i reglementa\u021bi pe unele pie\u021be. De asemenea, poate ap\u0103rea o cre\u0219tere a <strong>acidit\u0103\u021bii volatile<\/strong>, derivat\u0103 din activitatea bacteriilor nedorite, precum <em>Lactobacillus <\/em>sau <em>Pediococcus<\/em>, care pot genera, \u00een plus, compu\u0219i organoleptici nepl\u0103cu\u021bi.<\/p>\n<p>Un alt aspect critic este <strong>pierderea intensit\u0103\u021bii cromatice <\/strong>\u00een vinurile ro\u0219ii. Bacteriile pot adsorbi antocianele sau pot genera condi\u021bii care favorizeaz\u0103 precipitarea acestora. \u00cen cele din urm\u0103, aromele varietale \u0219i fermentative pot fi atenuate sau \u00eenlocuite de note lactice dominante dac\u0103 procesul nu este reglementat corespunz\u0103tor.<\/p>\n<h2><strong>Factori determinan\u021bi ai succesului<\/strong><\/h2>\n<p>Dezvoltarea corect\u0103 a fermenta\u021biei malolactice depinde de o serie de parametri fizico-chimici care trebuie monitoriza\u021bi \u00een mod sistematic. <strong>Temperatura <\/strong>este unul dintre factorii cei mai influen\u021bi: <em>Oenococcus oeni <\/em>\u00ee\u0219i dezvolt\u0103 activitatea optim\u0103 \u00eentre 20 \u0219i 25 \u00b0C. Temperaturile sub 18 \u00b0C \u00eencetinesc semnificativ procesul, put\u00e2nd chiar s\u0103 \u00eel opreasc\u0103.<\/p>\n<p><strong>pH-ul <\/strong>vinului condi\u021bioneaz\u0103, de asemenea, viabilitatea bacterian\u0103. De\u0219i unele tulpini selectate pot tolera valori apropiate de 3,2, intervalul ideal se situeaz\u0103 peste acest prag. \u00cen cazul vinurilor cu pH sc\u0103zut, este esen\u021bial s\u0103 se recurg\u0103 la culturi adaptate.<\/p>\n<p><strong>Con\u021binutul de dioxid de sulf liber <\/strong>are un rol inhibitor clar. Nivelurile mai mari de 10 mg\/L reduc drastic activitatea bacterian\u0103, de aceea ajustarea acestora trebuie f\u0103cut\u0103 cu precizie, mai ales dac\u0103 se planific\u0103 o inoculare post-fermentativ\u0103.<\/p>\n<p>La aceasta se adaug\u0103 <strong>toleran\u021ba la alcool <\/strong>a bacteriilor selectate (necesar\u0103 \u00een vinurile cu un grad alcoolic superior de 14 % vol) \u0219i <strong>prezen\u021ba nutrien\u021bilor specifici<\/strong>, precum aminoacizi, peptide \u0219i vitamine din grupa B, care sunt de obicei epuiza\u021bi dup\u0103 fermentarea alcoolic\u0103 \u0219i care pot fi re\u00eennoi\u021bi prin suplimente oenologice.<\/p>\n<h2><strong>Strategii pentru inducerea sau inhibarea Fermentarea Malolactic\u0103<\/strong><\/h2>\n<h3><strong>Inducerea controlat\u0103 a Fermentarea Malolactic\u0103<\/strong><\/h3>\n<p>Atunci c\u00e2nd obiectivul oenologic este de a realiza o fermenta\u021bie malolactic\u0103 complet\u0103 \u0219i sigur\u0103, fie din cauza stilului vinului (ro\u0219u structurat, crianza, reserva), fie din cauza condi\u021biilor de conservare ulterioare, este esen\u021bial s\u0103 se ac\u021bioneze \u00een mod proactiv. Prima decizie cheie este <strong>alegerea momentului inocul\u0103rii<\/strong>. Exist\u0103 dou\u0103 strategii principale:<\/p>\n<ul>\n<li><strong>Co-inoculare<\/strong>, care const\u0103 \u00een ad\u0103ugarea bacteriilor lactice selectate \u00een faza activ\u0103 a fermenta\u021biei alcoolice, de obicei \u00eentre 24 \u0219i 48 de ore dup\u0103 drojdie. Aceast\u0103 strategie scurteaz\u0103 timpul de vinificare, favorizeaz\u0103 o implantare rapid\u0103 \u0219i omogen\u0103 \u0219i reduce riscul de contaminare prin eliminarea fazei de laten\u021b\u0103.<\/li>\n<li><strong>Inocularea secven\u021bial\u0103<\/strong>, realizat\u0103 dup\u0103 \u00eencheierea fermenta\u021biei alcoolice. Aceast\u0103 op\u021biune ofer\u0103 un control mai mare asupra profilurilor senzoriale, deoarece permite lucrul cu oxigen \u00eentre fermenta\u021bia alcoolic\u0103 \u0219i malolactic\u0103.<\/li>\n<\/ul>\n<p>\u00cen ambele cazuri, succesul depinde de <strong>adaptarea tulpinii bacteriene la condi\u021biile vinului<\/strong>, \u00een special la niveluri ridicate de alcool, pH sc\u0103zut \u0219i prezen\u021ba sulfi\u021bilor reziduali. \u00cen plus, \u00een vinurile limpezi sau cu turbiditate redus\u0103, este indispensabil\u0103 <strong>aportul de nutrien\u021bi specifici<\/strong>, precum Actimax Oeni, pentru a asigura viabilitatea \u0219i eficacitatea fermentativ\u0103 a bacteriilor.<\/p>\n<p><strong>Controlul termic <\/strong>trebuie men\u021binut \u00een jur de 20-23 \u00b0C, \u00een special \u00een cazul inocul\u0103rilor secven\u021biale, unde inactivitatea prelungit\u0103 din cauza frigului poate \u00eencuraja cre\u0219terea microflorei nedorite.<\/p>\n<h3><strong>Inhibarea tehnic\u0103 a Fermentarea Malolactic\u0103<\/strong><\/h3>\n<p>\u00cen cazul anumitor tipuri de vinuri \u2013 de exemplu, vinurile albe aromate precum Sauvignon Blanc, Riesling sau Verdejo \u2013 poate fi preferabil <strong>s\u0103 se evite complet fermenta\u021bia malolactic\u0103<\/strong>, pentru a p\u0103stra prospe\u021bimea, aciditatea natural\u0103 \u0219i aromele primare. \u00cen aceste cazuri, este esen\u021bial s\u0103 se elaboreze o strategie preventiv\u0103 eficient\u0103.<\/p>\n<p>Unul dintre cele mai utile instrumente este <a href=\"https:\/\/agrovin.com\/ro\/tehnici-de-corectare-a-aciditatii-vinului\/\" target=\"_blank\" rel=\"noopener\"><strong>acidificarea vinului<\/strong><\/a>, deoarece valorile pH-ului sub 3,2 \u00eengreuneaz\u0103 semnificativ activitatea bacterian\u0103. Aceast\u0103 condi\u021bie, combinat\u0103 cu o <strong>ajustare precis\u0103 a SO\u2082 liber <\/strong>(ideal \u00eentre 25 \u0219i 30 mg\/L), creeaz\u0103 un mediu ostil pentru <em>O. oeni <\/em>\u0219i alte bacterii lactice.<\/p>\n<p>\u00cen afar\u0103 de sulfuros, exist\u0103 alternative mai specifice bazate pe <strong>agen\u021bi antimicrobieni naturali<\/strong>:<\/p>\n<ul>\n<li><a href=\"https:\/\/agrovin.com\/productos-enologia\/control-microbiologico\/acido-fumarico\/\" target=\"_blank\" rel=\"noopener\"><strong>Acidul fumaric<\/strong><\/a>, cu ac\u021biune bacteriostatic\u0103 \u0219i bactericid\u0103 \u00eendreptat\u0103 specific \u00eempotriva bacteriilor lactice, ac\u021bioneaz\u0103 f\u0103r\u0103 a interfera cu drojdiile reziduale. Aplicarea sa este deosebit de eficient\u0103 \u00een vinurile cu pH sub 3,5 \u0219i f\u0103r\u0103 FML ini\u021biat\u0103.<\/li>\n<li><a href=\"https:\/\/agrovin.com\/ro\/aplicatii-ale-quitosanului-in-timpul-recoltarii\/\" target=\"_blank\" rel=\"noopener\"><strong>Chitosanul<\/strong><\/a>, derivat din chitin\u0103, ac\u021bioneaz\u0103 prin <strong>interac\u021biuni electrostatic\u0103 cu peretele celular al bacteriilor<\/strong>, ceea ce le altereaz\u0103 structura \u0219i le destabilizeaz\u0103. Utilizarea sa permite reducerea selectiv\u0103 a \u00eenc\u0103rc\u0103turii microbiologice \u0219i este recomandat\u0103 \u00een special dup\u0103 FA \u00een vinurile care nu vor fi supuse FML.<\/li>\n<\/ul>\n<h2><strong>Gestionarea Fermentarea Malolactic\u0103 \u00een prim\u0103var\u0103<\/strong><\/h2>\n<p>Sosirea prim\u0103verii reprezint\u0103 un moment critic pentru vinurile care au petrecut iarna \u00een rezervoare sau butoaie la temperaturi sub 15 \u00b0C. \u00cen aceste condi\u021bii, FML poate fi oprit\u0103 sau poate s\u0103 nu fi \u00eenceput. Aceast\u0103 stare de laten\u021b\u0103, dac\u0103 nu este gestionat\u0103 corespunz\u0103tor, poate duce la fermenta\u021bii spontane nedorite, dominate de flora rezidual\u0103 necontrolat\u0103.<\/p>\n<p>Pentru a reporni FML \u00een mod controlat, este esen\u021bial s\u0103 se ac\u021bioneze asupra mai multor variabile \u00een acela\u0219i timp. \u00cen primul r\u00e2nd, este indispensabil <strong>s\u0103 se restabileasc\u0103 o temperatur\u0103 adecvat\u0103<\/strong>, \u00een general prin utilizarea de c\u0103m\u0103\u0219i termice, rezisten\u021be sau sisteme de recirculare care ridic\u0103 vinul la 20-23 \u00b0C.<\/p>\n<p>\u00cen paralel, trebuie efectuat\u0103 o <strong>analiz\u0103 microbiologic\u0103 <\/strong>pentru a cunoa\u0219te starea popula\u021biei din vin. Dac\u0103 se detecteaz\u0103 prezen\u021ba contaminan\u021bilor sau o popula\u021bie ridicat\u0103 de drojdii reziduale, se recomand\u0103 aplicarea <strong>chitosanului <\/strong>\u00eenainte de inocularea cu bacterii selectate.<\/p>\n<p>Ad\u0103ugarea unei <strong>culturi active de Oenococcus oeni<\/strong>, adaptat\u0103 la condi\u021biile vinului, permite inducerea unei FML eficiente. Pentru a favoriza implantarea \u0219i metabolismul acesteia, se recomand\u0103 utilizarea unui supliment nutri\u021bional precum <strong>Actimax Oeni<\/strong>, care furnizeaz\u0103 aminoacizi, vitamine \u0219i oligoelemente esen\u021biale.<\/p>\n<p>Aceast\u0103 abordare integral\u0103 permite <strong>reducerea timpilor de fermentare, evitarea abaterilor \u0219i asigurarea stabilit\u0103\u021bii vinului <\/strong>\u00eenainte de trecerea la maturare sau \u00eembuteliere.<\/p>\n<h2><strong>Alegerea culturilor bacteriene<\/strong><\/h2>\n<p>Alegerea culturii bacteriene este un punct critic pentru succesul FML. Nu toate tulpinile comerciale au acela\u0219i comportament, iar eficacitatea lor depinde de mai mul\u021bi factori: toleran\u021ba la alcool, capacitatea de implantare, nivelul de produc\u021bie de diacetil sau histamin\u0103 \u0219i compatibilitatea aromatic\u0103 cu vinul de baz\u0103.<\/p>\n<p>O tulpin\u0103 bun\u0103 trebuie s\u0103 fie adaptat\u0103 la <strong>concentra\u021bii ridicate de etanol (p\u00e2n\u0103 la 15-16 % vol.)<\/strong>, s\u0103 suporte <strong>niveluri moderate de SO\u2082 total <\/strong>(p\u00e2n\u0103 la 50-60 mg\/L) \u0219i s\u0103 men\u021bin\u0103 o activitate constant\u0103 \u00een intervale de <strong>pH apropiate de 3,2<\/strong>.<\/p>\n<p>\u00cen plus, pentru vinurile de p\u0103strare, este important ca cultura s\u0103 prezinte o <strong>produc\u021bie sc\u0103zut\u0103 de amine biogene <\/strong>\u0219i o <strong>rat\u0103 moderat\u0103 de sintez\u0103 a diacetilului<\/strong>, cu excep\u021bia stilurilor \u00een care aceast\u0103 not\u0103 lactic\u0103 este c\u0103utat\u0103 \u00een mod inten\u021bionat.<\/p>\n<p>De exemplu, tulpina <strong>Viniferm OE AG-20 <\/strong>a fost selectat\u0103 pentru originea sa enologic\u0103, capacitatea sa de implantare \u00een matrice polifenolice dense \u0219i riscul redus de devia\u021bii microbiologice. Utilizarea sa permite realizarea FML rapid \u0219i \u00een siguran\u021b\u0103, chiar \u0219i \u00een condi\u021bii de alcool \u0219i IPT limitate, oferind echilibru senzorial f\u0103r\u0103 a compromite caracterul varietal.<\/p>\n<h3><strong>Viniferm OE AG-20: o tulpin\u0103 tehnic\u0103 pentru o Fermentarea Malolactic\u0103 sigur\u0103<\/strong><\/h3>\n<p><a href=\"https:\/\/agrovin.com\/ro\/produse-oenologice\/bacterii-lactice\/viniferm-oe-ag-20\/\" target=\"_blank\" rel=\"noopener\"><strong>Viniferm OE AG-20 <\/strong><\/a>este o tulpin\u0103 de <em>Oenococcus oeni <\/em>selectat\u0103 de grupul Agrovin. Profilul s\u0103u tehnic a fost validat \u00een teste efectuate pe vinuri cu con\u021binut ridicat de polifenoli \u0219i condi\u021bii limit\u0103 de pH \u0219i alcool.<\/p>\n<p><strong>Caracteristici remarcabile:<\/strong><\/p>\n<ul>\n<li><strong>Viabilitate ridicat\u0103, <\/strong>cultur\u0103 lichid\u0103 preadaptat\u0103 la condi\u021biile vinului<\/li>\n<li><strong>Adaptabilitate<\/strong>:\n<ul>\n<li>Toleran\u021b\u0103 la etanol p\u00e2n\u0103 la 16 % vol.<\/li>\n<li>Activ la pH de la 3,4.<\/li>\n<li>Rezist\u0103 p\u00e2n\u0103 la 60 mg\/L de SO\u2082 total.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Implantare rapid\u0103 <\/strong>chiar \u0219i \u00een vinuri cu IPT ridicat.<\/li>\n<li><strong>Produc\u021bie foarte sc\u0103zut\u0103 de amine biogene<\/strong>, validat\u0103 \u00een condi\u021bii industriale.<\/li>\n<li><strong>Expresie aromatic\u0103 controlat\u0103<\/strong>, cu sintez\u0103 limitat\u0103 de diacetil \u0219i respectarea caracteristicilor varietale.<\/li>\n<li><strong>Efect de bioprotec\u021bie <\/strong>\u00eempotriva <em>Brettanomyces<\/em>, prin ocuparea ni\u0219ei ecologice \u0219i reducerea substraturilor reziduale.<\/li>\n<\/ul>\n<p>Datorit\u0103 comportamentului s\u0103u previzibil \u0219i profilului senzorial neutru, Viniferm OE AG-20 este ideal pentru aplicarea \u00een:<\/p>\n<ul>\n<li>Vinuri ro\u0219ii tinere \u0219i de p\u0103strare.<\/li>\n<li>Situa\u021bii de prim\u0103var\u0103 \u00een care este necesar\u0103 inducerea FML dup\u0103 luni de inactivitate.<\/li>\n<li>Vinuri cu pH sc\u0103zut sau alcool ridicat, unde implantarea spontan\u0103 este pu\u021bin probabil\u0103 sau riscant\u0103.<\/li>\n<li>Scheme de co-inoculare, datorit\u0103 compatibilit\u0103\u021bii sale cu drojdiile selectate.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n\t\t<div data-elementor-type=\"section\" data-elementor-id=\"121822\" class=\"elementor elementor-121822 elementor-121802\" data-elementor-post-type=\"elementor_library\">\n\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7672ae6 elementor-section-content-middle elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7672ae6\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-97607e9\" data-id=\"97607e9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d68ba3c elementor-align-left elementor-widget elementor-widget-button\" data-id=\"d68ba3c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/agrovin.com\/ro\/contactati\/\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Contacta\u021bi-ne<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\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<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t\n","protected":false},"excerpt":{"rendered":"<p>Fermentarea malolactic\u0103 (FML) reprezint\u0103 o etap\u0103 crucial\u0103 \u00een vinifica\u021bia de calitate, \u00een special \u00een cazul vinurilor ro\u0219ii \u0219i al anumitor vinuri albe structurate. Acest proces, de natur\u0103 biologic\u0103, implic\u0103 transformarea acidului L-malic \u00een acid L-lactic prin ac\u021biunea bacteriilor lactice, \u00een principal Oenococcus oeni. Rezultatul este o reducere a acidit\u0103\u021bii totale a vinului, dar implica\u021biile sale [&hellip;]<\/p>\n","protected":false},"author":359,"featured_media":76494,"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":[2082],"tags":[],"class_list":["post-93623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-solutii-oenologice"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/93623","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=93623"}],"version-history":[{"count":14,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/93623\/revisions"}],"predecessor-version":[{"id":122840,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/93623\/revisions\/122840"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media\/76494"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media?parent=93623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/categories?post=93623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/tags?post=93623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}