{"version":"1.0","provider_name":"Sir Edwards EN","provider_url":"https:\/\/www.siredwards.com\/es\/","author_name":"admincross-SE","author_url":"https:\/\/www.siredwards.com\/es\/author\/admincross-se\/","title":"La fermentaci\u00f3n - Sir Edwards EN","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"UTL2m6cRJX\"><a href=\"https:\/\/www.siredwards.com\/es\/whisky-factory-2\/pasos-de-fabricacion\/la-fermentacion\/\">La fermentaci\u00f3n<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.siredwards.com\/es\/whisky-factory-2\/pasos-de-fabricacion\/la-fermentacion\/embed\/#?secret=UTL2m6cRJX\" width=\"600\" height=\"338\" title=\"\u00abLa fermentaci\u00f3n\u00bb \u2014 Sir Edwards EN\" data-secret=\"UTL2m6cRJX\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.siredwards.com\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.siredwards.fr\/wp-content\/uploads\/sites\/3\/2025\/12\/la-fermentation-whisky-escocia-sir-edwards-page.jpg","thumbnail_width":990,"thumbnail_height":340,"description":"La fermentaci\u00f3n mira de transformar los az\u00facares mediante la acci\u00f3n de las levaduras. Durante la maceraci\u00f3n, la temperatura del agua azucarada se eleva por encima de los 60 \u00b0C. Luego se reduce la temperatura de este l\u00edquido, llamado mosto, hasta aproximadamente unos 20 \u00b0C para proporcionar el medio ideal para la adici\u00f3n de levaduras. Las [&hellip;]"}