{"id":12637,"date":"2024-04-29T09:57:22","date_gmt":"2024-04-29T07:57:22","guid":{"rendered":"https:\/\/domaine-mia.com\/?post_type=encyclopedia&#038;p=12637"},"modified":"2024-05-30T15:33:25","modified_gmt":"2024-05-30T13:33:25","slug":"fermentation","status":"publish","type":"encyclopedia","link":"https:\/\/domaine-mia.com\/en\/abecedaire-vins-de-bourgogne\/fermentation\/","title":{"rendered":"Closing"},"content":{"rendered":"<p>The alcohol in wine comes primarily from the fermentation of the natural sugars in the grapes, but its content can also be increased by adding  sugar, a process known as chaptalisation.<\/p>\n<p>For a dry white wine, fermentation will continue until the sugars have completely disappeared. For a sweet or syrupy wine, fermentation is stopped early to obtain a sweeter wine.<\/p>\n<p>Alcohol content is a legal requirement and is always indicated on the label as a percentage.<\/p>","protected":false},"excerpt":{"rendered":"<p>The alcohol in wine comes primarily from the fermentation of the natural sugars in the grapes, but its content can also be increased by adding  sugar, a process known as chaptalisation.<\/p>","protected":false},"author":7234,"template":"","class_list":["post-12637","encyclopedia","type-encyclopedia","status-publish","hentry"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/encyclopedia\/12637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/types\/encyclopedia"}],"author":[{"embeddable":true,"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/users\/7234"}],"wp:attachment":[{"href":"https:\/\/domaine-mia.com\/en\/wp-json\/wp\/v2\/media?parent=12637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}