{"id":94926,"date":"2021-05-04T09:19:47","date_gmt":"2021-05-04T08:19:47","guid":{"rendered":"https:\/\/staging.agrovin.com\/importancia-gases-embotellado-del-vino-influencia-del-oxigeno\/"},"modified":"2025-10-24T13:47:33","modified_gmt":"2025-10-24T11:47:33","slug":"influenta-oxigenului-asupra-imbutelierii","status":"publish","type":"post","link":"https:\/\/agrovin.com\/ro\/influenta-oxigenului-asupra-imbutelierii\/","title":{"rendered":"Controlul \u0219i optimizarea gazelor \u00een \u00eembutelierea vinului"},"content":{"rendered":"<p>\u00cembutelierea reprezint\u0103 ultima etap\u0103 a procesului de vinifica\u021bie, iar succesul acesteia depinde \u00een mare m\u0103sur\u0103 de gestionarea precis\u0103 a gazelor dizolvate, \u00een principal oxigenul (O\u2082) \u0219i dioxidul de carbon (CO\u2082). Echilibrul corect al acestora nu numai c\u0103 garanteaz\u0103 stabilitatea aromatic\u0103 \u0219i vizual\u0103 a vinului, ci \u0219i conservarea, tipicitatea \u0219i capacitatea de \u00eenvechire \u00een sticl\u0103.<\/p>\n<p>\u00cen timp ce restul procesului de produc\u021bie se desf\u0103\u0219oar\u0103 sub controlul direct al oenologului, \u00eembutelierea implic\u0103 o expunere momentan\u0103 la condi\u021bii de risc mai mare: p\u0103trunderea oxigenului, pierderea sau excesul de CO\u2082 \u0219i varia\u021bii legate de tipul dopului. Prin urmare, planificarea acesteia trebuie s\u0103 fie luat\u0103 \u00een considerare cu aceea\u0219i rigurozitate ca orice alt\u0103 etap\u0103 critic\u0103 a vinifica\u021biei.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-122775\" src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/1-RO.jpg\" alt=\"\" width=\"2560\" height=\"1043\" title=\"\" srcset=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/1-RO.jpg 2560w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/1-RO-300x122.jpg 300w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/1-RO-1024x417.jpg 1024w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/1-RO-768x313.jpg 768w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/1-RO-1536x626.jpg 1536w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/1-RO-2048x834.jpg 2048w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/1-RO-270x110.jpg 270w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<h2><strong>Importan\u021ba dioxidului de carbon <\/strong><\/h2>\n<p>CO\u2082 influen\u021beaz\u0103 \u00een mod direct percep\u021bia vinului. \u00cen cazul vinurilor ro\u0219ii, poate accentua senza\u021bia de astringen\u021b\u0103 \u0219i am\u0103r\u0103ciune dac\u0103 nu este controlat; \u00een schimb, \u00een cazul vinurilor albe \u0219i roze, confer\u0103 prospe\u021bime \u0219i vivacitate. De aceea, se recomand\u0103 ajustarea nivelurilor de CO\u2082 \u00een func\u021bie de stil:<\/p>\n<ul>\n<li>Vinuri ro\u0219ii: 0,2\u20130,4 g\/L pentru a evita senza\u021biile agresive.<\/li>\n<li>Vinuri albe\/roz tinere: 1,5\u20132 g\/L pentru a men\u021bine prospe\u021bimea.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2><strong>Influen\u021ba oxigenului \u00een timpul procesului de produc\u021bie<\/strong><\/h2>\n<p>O<sub>(2)\u00a0\u00a0 este<\/sub>o molecul\u0103 indispensabil\u0103 \u00een produc\u021bia de vinuri: <strong>contribuie la stabilizarea culorii (<\/strong>reac\u021bii de polimerizare a polifenolilor) \u0219i favorizeaz\u0103 ob\u021binerea unor poten\u021biale electrochimice mai ridicate care \u00eempiedic\u0103 formarea compu\u0219ilor odorigeni de origine reductiv\u0103, polimerizarea taninurilor \u201edure\u201d sau \u201eastringente\u201d pentru a le \u201e\u00eendulci\u201d, printre alte aspecte. \u00cen fermentarea alcoolic\u0103, ajut\u0103 la sinteza acizilor gra\u0219i \u0219i a esterolilor din membrana celular\u0103, facilit\u00e2nd activitatea drojdiilor.<\/p>\n<p>Cu toate acestea, <strong>oxigenul dizolvat este responsabil pentru majoritatea fenomenelor de oxidare<\/strong>, care includ at\u00e2t pierderi \u0219i evolu\u021bii aromatice, c\u00e2t \u0219i brunarea \u0219i pierderi de culoare. Aceste fenomene au o relevan\u021b\u0103 mai mare \u00een momentul \u00eembutelierii.<\/p>\n<p>\u00cen fiecare etap\u0103 a procesului de produc\u021bie se adaug\u0103 o anumit\u0103 cantitate de oxigen, put\u00e2nd atinge niveluri de satura\u021bie. \u00cen tabelul urm\u0103tor sunt prezentate c\u00e2teva valori ale acestor aporturi:<\/p>\n<table id=\"table_1\">\n<tbody>\n<tr>\n<th>\n<div>Opera\u021biune<\/div>\n<\/th>\n<th>\n<div>Aport O\u2082 [mg\/l]<\/div>\n<\/th>\n<th>\n<div>Surs\u0103<\/div>\n<\/th>\n<\/tr>\n<tr>\n<td>\n<div>Transvazare<\/div>\n<\/td>\n<td>\n<div>3 \u2013 4<\/div>\n<\/td>\n<td>\n<div>E. Peynaud<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>Transvazare<\/div>\n<\/td>\n<td>\n<div>2 \u2013 6<\/div>\n<\/td>\n<td>\n<div>Vivas (1997)<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>Omogenizare<\/div>\n<\/td>\n<td>\n<div>2 \u2013 4<\/div>\n<\/td>\n<td>\n<div>Agrovin (2009)<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>Pompare (\u00een func\u021bie de pomp\u0103)<\/div>\n<\/td>\n<td>\n<div>0,2 \u2013 3*<\/div>\n<\/td>\n<td>\n<div>INRA (2001)<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>Microfiltrare<\/div>\n<\/td>\n<td>\n<div>0,2 \u2013 4*<\/div>\n<\/td>\n<td>\n<div>INRA (2001)<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>Filtrare tangential\u0103<\/div>\n<\/td>\n<td>\n<div>1,5<\/div>\n<\/td>\n<td>\n<div>Vidal et al. (2001\u20132004)<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>Centrifugare<\/div>\n<\/td>\n<td>\n<div>1,2<\/div>\n<\/td>\n<td>\n<div>Castellari et al. (2004)<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>Stabilizare tartric\u0103 continu\u0103<\/div>\n<\/td>\n<td>\n<div>4,0<\/div>\n<\/td>\n<td>\n<div>Castellari et al. (2004)<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>Stabilizare tartric\u0103 prin stabula\u021bie<\/div>\n<\/td>\n<td>\n<div>2,38<\/div>\n<\/td>\n<td>\n<div>Vidal et al. (2001\u20132004)<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>Amestec de butoaie<\/div>\n<\/td>\n<td>\n<div>1,75<\/div>\n<\/td>\n<td>\n<div>Castellari et al. (2004)<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td>\n<div>\u00cembuteliere<\/div>\n<\/td>\n<td>\n<div>0,3 \u2013 1,3<\/div>\n<\/td>\n<td>\n<div>INRA (2001)<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p style=\"text-align: center;\"><strong><em>Tabelul 1: <\/em><\/strong><em>Aportul de oxigen \u00een diferite opera\u021biuni din pivni\u021b\u0103.<\/em><\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Rolul oxigenului \u00een timpul \u00eembutelierii <\/strong><\/h2>\n<p>\u00cen cazul \u00eembutelierii, se \u00eencearc\u0103 men\u021binerea unor niveluri suficiente de SO<sub>2<\/sub>\u00a0 liber pentru ca vinul s\u0103 se conserve \u00een timp. Aceast\u0103 sarcin\u0103 este delicat\u0103, deoarece <strong>nivelurile sc\u0103zute nu vor proteja vinul pe durata necesar\u0103<\/strong>, iar nivelurile ridicate pot produce mirosuri nepl\u0103cute.<\/p>\n<p>Exist\u0103 trei surse de oxigen \u00een sticl\u0103:<\/p>\n<ul>\n<li><strong>Spa\u021biul liber, <\/strong>care nu poate fi controlat dincolo de proiectarea \u00eembuteliatorului. Acest oxigen se consum\u0103 \u00een o lun\u0103 \u0219i jum\u0103tate, cantit\u0103\u021bile put\u00e2nd varia de la 0,6 la 3 mg\/l (Vidal J.C. <em>et al.<\/em> 2004)<\/li>\n<li><strong>Oxigenul dizolvat (OD) \u00een \u00eembuteliere, <\/strong>consumat \u00een aproximativ 2 s\u0103pt\u0103m\u00e2ni. 0,9-6 mg\/l. (Vidal J.C. <em>et al.<\/em> 2004)<\/li>\n<li><strong>Oxigenul care p\u0103trunde prin dop <\/strong>va consuma tot SO<sub>2<\/sub> liber din vin. \u00cen func\u021bie de tipul de dop, acest proces are o durat\u0103 variabil\u0103, de la luni la ani. Acest proces este, de asemenea, inevitabil. Aporturi de OD prin dop: 0,2-15 \u00b5l\/zi \u00een cazul dopurilor f\u0103r\u0103 defecte, \u00een timp ce \u00een cazul dopurilor cu filet transferul este mult mai redus.<\/li>\n<\/ul>\n<p>OD variaz\u0103 \u00een timpul procesului de \u00eembuteliere, la \u00eenceput cresc\u00e2nd din cauza umplerii conductelor \u0219i a filtrelor \u0219i a form\u0103rii de bule de aer \u00een conducte. La sf\u00e2r\u0219itul procesului se observ\u0103, de asemenea, o cre\u0219tere a OD din <strong>cauza golirii rezervorului \u0219i a \u00eempingerii ulterioare. <\/strong>\u00cen figura urm\u0103toare se poate observa aceast\u0103 cre\u0219tere:<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-122788\" src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/2-RO.jpg\" alt=\"\" width=\"2560\" height=\"1042\" title=\"\" srcset=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/2-RO.jpg 2560w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/2-RO-300x122.jpg 300w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/2-RO-1024x417.jpg 1024w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/2-RO-768x313.jpg 768w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/2-RO-1536x625.jpg 1536w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/2-RO-2048x834.jpg 2048w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/2-RO-270x110.jpg 270w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p>\u00cen cazul vinurilor albe, s-a demonstrat c\u0103 caracterul oxidat al vinurilor apare la <strong>niveluri de SO<sub>2<\/sub>\u00a0 liber sub 10 mg\/l. <\/strong>\u00cen cazul vinurilor ro\u0219ii, acest comportament este oarecum diferit, deoarece polifenolii au activitate antioxidant\u0103.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-122794\" src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/3-RO.jpg\" alt=\"\" width=\"2560\" height=\"1042\" title=\"\" srcset=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/3-RO.jpg 2560w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/3-RO-300x122.jpg 300w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/3-RO-1024x417.jpg 1024w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/3-RO-768x313.jpg 768w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/3-RO-1536x625.jpg 1536w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/3-RO-2048x834.jpg 2048w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/3-RO-270x110.jpg 270w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p style=\"text-align: center;\"><strong><em>Figura 2: <\/em><\/strong><em>Evolu\u021bia componentei galbene (Abs 420 nm) a unui vin alb cu diferite niveluri de OD \u00een momentul \u00eembutelierii; Concentra\u021bie sc\u0103zut\u0103 &lt; 1 mg\/l ; Concentra\u021bie medie = 3 mg\/l; Concentra\u021bie ridicat\u0103 &gt; 5 mg\/l<\/em><\/p>\n<p style=\"text-align: center;\"><strong><em>Sursa: <\/em><\/strong><em>Vidal, J.C.; Boulet, J.C.; Deage, M.; INRA (2004)<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>Fiecare mg de O<sub>2<\/sub>\u00a0 dizolvat poate consuma 4 mg de SO<sub>2<\/sub>\u00a0 liber, de aceea este esen\u021bial <strong>s\u0103 fie eliminat \u00eenainte de \u00eembuteliere, pentru ca vinul s\u0103 poat\u0103 evolua mai lent<\/strong>, aromele \u0219i culoarea s\u0103 fie p\u0103strate, \u00een special \u00een cazul vinurilor albe \u0219i roze, astfel \u00eenc\u00e2t crama s\u0103 poat\u0103 \u00eembutelia cu niveluri mai sc\u0103zute de sulf liber.<\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Cum ne pot ajuta contactele cu membran\u0103 s\u0103 control\u0103m gazele enologice dizolvate \u00een vin?<\/strong><\/h2>\n<p>Exist\u0103 numeroase metodologii pentru controlul gazelor dizolvate \u00een vin \u00eenainte de \u00eembuteliere, \u00eens\u0103 dezvoltarea <strong>tehnologiei contactelor cu membran\u0103 <\/strong>le-a transformat \u00een prezent \u00eentr-un instrument cu eficien\u021b\u0103 ridicat\u0103 la nivel industrial.<\/p>\n<p>Contactoarele sunt structuri cilindrice formate din mii de <strong>fibre tubulare din polipropilen\u0103 alimentar\u0103 microperforate, <\/strong>cu un caracter hidrofob ridicat. Fiecare fibr\u0103 are un diametru interior de 200 \u00b5m \u0219i unul exterior de 300 \u00b5m, cu un diametru al porilor de 0,03 \u00b5m. Aceast\u0103 dimensiune mic\u0103 a porilor permite trecerea numai a gazelor cu greutate molecular\u0103 mic\u0103 (O2, CO2 \u0219i N2).<\/p>\n<p>Principiul de func\u021bionare al contactelor este simplu. Datorit\u0103 caracterului hidrofob al membranei, vinul nu intr\u0103 \u00een contact cu gazul inert \u00een niciun moment, <strong>membrana ac\u021bion\u00e2nd ca suport \u00eentre faza lichid-gaz. <\/strong>Prin reglarea presiunii par\u021biale a gazului, gazele dizolvate \u00een vin pot fi eliminate selectiv sau pot produce dizolvarea acestora, acest proces fiind guvernat de Legea lui Henry.<\/p>\n<p>Variabilele care vor influen\u021ba randamentul procesului sunt urm\u0103toarele:<\/p>\n<ul>\n<li>Debitul de vin.<\/li>\n<li>Debitul de gaz inert.<\/li>\n<li>Concentra\u021bia ini\u021bial\u0103 a gazelor.<\/li>\n<li>Temperatura.<\/li>\n<li>Presiunea gazului.<\/li>\n<\/ul>\n<p>Contactorii cu membran\u0103 sunt utili pentru <strong>gestionarea gazelor \u00een procesul de \u00eembuteliere <\/strong>\u0219i \u00een alte momente ale procesului de produc\u021bie, fiind special indica\u021bi pentru aceste aplica\u021bii.<\/p>\n<p>&nbsp;<\/p>\n<h2><strong>Eliminarea O2<\/strong><\/h2>\n<p>O \u00eembuteliere cu valori ridicate de O2 dizolvat va duce la probleme de evolu\u021bie a culorii \u0219i a aromelor. <strong>Se vor ap\u0103rea rapid brunific\u0103ri \u0219i arome de oxidare, <\/strong>deoarece SO2 se va combina rapid, disp\u0103r\u00e2nd capacitatea sa de protec\u021bie.<\/p>\n<p>Prin urmare, utilizarea contactelor cu membran\u0103 \u00een timpul procesului de produc\u021bie ne va ajuta s\u0103 <strong>reducem cantitatea de oxigen dizolvat<\/strong>, men\u021bin\u00e2nd vinurile protejate chiar \u0219i cu valori mai mici de SO2, fiind deosebit de interesant\u0103 utilizarea lor \u00een urm\u0103toarele momente:<\/p>\n<p><strong>\u00a0\u00cembuteliere: <\/strong>reducere de p\u00e2n\u0103 la 80% a O2 dizolvat prezent \u00een vin.<\/p>\n<ul>\n<li><strong>\u00cenc\u0103rcarea \u0219i desc\u0103rcarea cisternelor.<\/strong><\/li>\n<li><strong>Inertizarea vinului: <\/strong>saturare cu un consum de N2 cu 50% mai mic dec\u00e2t \u00een cazul utiliz\u0103rii burbuitoarelor.<\/li>\n<li><strong>Transvasarea butoaielor: <\/strong>reducerea O2 dizolvat care poate ajunge p\u00e2n\u0103 la 6 mg\/l.<\/li>\n<li><strong>Stabilizare prin r\u0103cire: <\/strong>reducerea O2 dizolvat care poate atinge valori de satura\u021bie (11,2 mg\/l la 0 \u00b0C).<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-122801\" src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/4-RO.jpg\" alt=\"\" width=\"2560\" height=\"1240\" title=\"\" srcset=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/4-RO.jpg 2560w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/4-RO-300x145.jpg 300w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/4-RO-1024x496.jpg 1024w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/4-RO-768x372.jpg 768w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/4-RO-1536x744.jpg 1536w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/4-RO-2048x992.jpg 2048w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/4-RO-270x131.jpg 270w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<h2><strong>Eliminarea \u0219i aportul de CO2<\/strong><\/h2>\n<p>Gestionarea dioxidului de carbon \u00een vin este complicat\u0103 datorit\u0103 solubilit\u0103\u021bii sale ridicate \u0219i dependen\u021bei mari de temperatur\u0103. Cu toate acestea, utilizarea contactelor cu membran\u0103 permite o lucrare cu mare precizie \u0219i eficien\u021b\u0103 pentru <strong>a ajusta nivelurile de CO2 la \u00eembuteliere la <\/strong>cele mai recomandate.<\/p>\n<ul>\n<li><strong>\u00cembuteliere: <\/strong>reducerea CO2 dizolvat cu p\u00e2n\u0103 la 40%.<\/li>\n<li><strong>\u00cembuteliere: <\/strong>cre\u0219terea CO2 p\u00e2n\u0103 la 2,4 g\/l la presiune atmosferic\u0103.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-122807\" src=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/5-EN-RO.jpg\" alt=\"\" width=\"1800\" height=\"1117\" title=\"\" srcset=\"https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/5-EN-RO.jpg 1800w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/5-EN-RO-300x186.jpg 300w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/5-EN-RO-1024x635.jpg 1024w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/5-EN-RO-768x477.jpg 768w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/5-EN-RO-1536x953.jpg 1536w, https:\/\/agrovin.com\/wp-content\/uploads\/2021\/05\/5-EN-RO-270x168.jpg 270w\" sizes=\"(max-width: 1800px) 100vw, 1800px\" \/><\/p>\n<p><a href=\"https:\/\/agrovin.com\/ro\/technology\/oxiout\/\" target=\"_blank\" rel=\"noopener\">Oxi Out<\/a> utilizeaz\u0103 tehnologia contactelor cu membran\u0103 pentru a gestiona cu precizie gazele dizolvate. Componentele care \u00eel alc\u0103tuiesc ne permit <strong>s\u0103 cunoa\u0219tem cu exactitate \u0219i \u00een timp real concentra\u021bia de O2 \u0219i CO2<\/strong>, precum \u0219i temperatura la care se desf\u0103\u0219oar\u0103 procesul \u0219i presiunea sistemului.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los procedimientos que integran la elaboraci\u00f3n de un buen vino, con una calidad contrastada, resultan, todos ellos, de enorme importancia en el resultado final, pero el embotellado del vino supone un paso fundamental de cara a conseguir el \u00e9xito.<\/p>\n","protected":false},"author":359,"featured_media":115398,"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":[2082,3086],"tags":[],"class_list":["post-94926","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-solutii-oenologice","category-technology-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/94926","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=94926"}],"version-history":[{"count":6,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/94926\/revisions"}],"predecessor-version":[{"id":122813,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/posts\/94926\/revisions\/122813"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media\/115398"}],"wp:attachment":[{"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/media?parent=94926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/categories?post=94926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agrovin.com\/ro\/wp-json\/wp\/v2\/tags?post=94926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}