{"id":3520,"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=3520"},"modified":"2018-03-09T12:18:32","modified_gmt":"2018-03-09T11:18:32","slug":"landwein","status":"publish","type":"encyclopedia","link":"https:\/\/www.weinfurore.de\/blog\/weinglossar\/landwein\/","title":{"rendered":"Landwein"},"content":{"rendered":"<p>Wein aus Trauben von Qualit&auml;tsrebsorten mit einem <a href=\"https:\/\/www.weinfurore.de\/blog\/weinglossar\/mostgewicht\/\" target=\"_self\" title=\"Ma&szlig; f&uuml;r den Reifegrad der Trauben, die Grundlage bildet die Konzentration der im Traubensaft oder Most gel&ouml;sten Inhaltstoffe. Diese bestehen zu etwa 90% aus verg&auml;rbaren Zucker. Gemessen wird nach &Ouml;chsle,&hellip;\" class=\"encyclopedia\">Mostgewicht<\/a> von min. 14 Grad KMW.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wein aus Trauben von Qualit\u00e4tsrebsorten mit einem Mostgewicht von min. 14 Grad KMW.<\/p>\n","protected":false},"author":4,"featured_media":0,"template":"","class_list":["post-3520","encyclopedia","type-encyclopedia","status-publish","hentry","entry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.weinfurore.de\/blog\/wp-json\/wp\/v2\/encyclopedia\/3520","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\/3520\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.weinfurore.de\/blog\/wp-json\/wp\/v2\/media?parent=3520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}