{"id":3368,"date":"2011-06-05T20:00:00","date_gmt":"2011-06-05T19:00:00","guid":{"rendered":"https:\/\/www.weinfurore.de\/blog\/?post_type=encyclopedia&#038;p=3368"},"modified":"2018-03-09T12:18:31","modified_gmt":"2018-03-09T11:18:31","slug":"glucose","status":"publish","type":"encyclopedia","link":"https:\/\/www.weinfurore.de\/blog\/weinglossar\/glucose\/","title":{"rendered":"Glucose"},"content":{"rendered":"<p>ist besser unter dem Begriff <a href=\"https:\/\/www.weinfurore.de\/blog\/weinglossar\/traubenzucker\/\" target=\"_self\" title=\"Oder Glucose wird in den Weintrauben zuerst gebildet und befindet sie sich mit der Fructose (Fruchtzucker) im Verh&auml;ltnis 1:1 im Traubenmost. Bei der G&auml;rung des Traubenmostes wird die Glucose vor&hellip;\" class=\"encyclopedia\">Traubenzucker<\/a> (auch Glykose oder Dextrose) bekannt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ist besser unter dem Begriff Traubenzucker (auch Glykose oder Dextrose) bekannt.<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","class_list":["post-3368","encyclopedia","type-encyclopedia","status-publish","hentry","entry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.weinfurore.de\/blog\/wp-json\/wp\/v2\/encyclopedia\/3368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.weinfurore.de\/blog\/wp-json\/wp\/v2\/encyclopedia"}],"about":[{"href":"https:\/\/www.weinfurore.de\/blog\/wp-json\/wp\/v2\/types\/encyclopedia"}],"author":[{"embeddable":true,"href":"https:\/\/www.weinfurore.de\/blog\/wp-json\/wp\/v2\/users\/4"}],"version-history":[{"count":0,"href":"https:\/\/www.weinfurore.de\/blog\/wp-json\/wp\/v2\/encyclopedia\/3368\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.weinfurore.de\/blog\/wp-json\/wp\/v2\/media?parent=3368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}