{"id":2131,"date":"2020-11-09T10:42:45","date_gmt":"2020-11-09T15:42:45","guid":{"rendered":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/?p=2131"},"modified":"2022-06-06T18:08:14","modified_gmt":"2022-06-06T22:08:14","slug":"discover-the-winemaking-benefits-of-so2-management","status":"publish","type":"post","link":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/discover-the-winemaking-benefits-of-so2-management\/","title":{"rendered":"Don\u2019t Whiff on SO2 Management"},"content":{"rendered":"<div class=\"m-entry__feedback\"><div class=\"m-feedback-prompt\">\n\t\t  <h4 class=\"m-feedback-prompt__header\">Was this article helpful?<\/h4>\n\t\t  <a href=\"#\" class=\"m-feedback-prompt__button m-feedback-prompt__social m-feedback-prompt__social_thumbsup yes\" data-analytics-link=\"feedback-prompt:yes\">\n\t\t    <i class=\"fa fa-thumbs-up\">&nbsp;<\/i>\n\t\t  <\/a>\n\t\t  <a href=\"#\" class=\"m-feedback-prompt__button m-feedback-prompt_form no\" data-analytics-link=\"feedback-prompt:no\">\n\t\t    <i class=\"fa fa-thumbs-down\">&nbsp;<\/i>\n\t\t  <\/a><br>\n\t\t  <div class=\"m-feedback-prompt__display m-feedback-prompt__social yes\">\n\t\t    <p class=\"m-feedback-prompt__text\">Awesome, share it:<\/p>\n\t\t    <a class=\"m-feedback-prompt__social--button p-button-social has-icon facebook fa fa-facebook\" href=\"https:\/\/www.facebook.com\/sharer\/sharer.php?u=http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/discover-the-winemaking-benefits-of-so2-management\/\" onclick=\"javascript:window.open(this.href,\n  '', 'menubar=no,toolbar=no,resizable=yes,scrollbars=yes,height=600,width=600');return false;\">\n\t\t      <span class=\"p-button-social__social-text\">Share<\/span>\n\t\t    <\/a>\n\t\t    <a class=\"m-feedback-prompt__social--button p-button-social has-icon twitter fa fa-twitter\" href=\"https:\/\/twitter.com\/intent\/tweet?url=http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/discover-the-winemaking-benefits-of-so2-management\/&text=Don\u2019t Whiff on SO2 Management\" onclick=\"javascript:window.open(this.href,\n  '', 'menubar=no,toolbar=no,resizable=yes,scrollbars=yes,height=600,width=600');return false;\">\n\t\t      <span class=\"p-button-social__social-text\">Tweet<\/span>\n\t\t    <\/a>\n\t\t    <a class=\"m-feedback-prompt__social--button p-button-social has-icon googleplus fa fa-google-plus\" href=\"https:\/\/plus.google.com\/share?url=http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/discover-the-winemaking-benefits-of-so2-management\/\" onclick=\"javascript:window.open(this.href,\n  '', 'menubar=no,toolbar=no,resizable=yes,scrollbars=yes,height=600,width=600');return false;\">\n\t\t      <span class=\"p-button-social__social-text\">Google Plus<\/span>\n\t\t    <\/a>\n\t\t    <a class=\"m-feedback-prompt__social--button p-button-social has-icon linkedin fa fa-linkedin\" href=\"https:\/\/www.linkedin.com\/shareArticle?mini=true&url=http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/discover-the-winemaking-benefits-of-so2-management\/&title=Don\u2019t Whiff on SO2 Management\" onclick=\"javascript:window.open(this.href,\n  '', 'menubar=no,toolbar=no,resizable=yes,scrollbars=yes,height=600,width=600');return false;\">\n\t\t      <span class=\"p-button-social__social-text\">LinkedIn<\/span>\n\t\t    <\/a>\n\t\t  <\/div>\n\t\t  \t<div class=\"m-feedback-prompt__display m-feedback-prompt__form no\">\n\t\t  \t<div class=\"thanks feedback-nodisplayall\"><h2>Thanks!<h2><div class=\"m-contact\"><p>Thanks for getting in touch with us.<\/p><\/div><\/div>\n\t\t    <form id=\"contact-form\" class=\"new_support_request\" action=\"\" accept-charset=\"UTF-8\" method=\"post\">\n\t\t    <input type=\"hidden\" id=\"authenticity_token\" name=\"authenticity_token\" value=\"659de24d36\" \/><input type=\"hidden\" name=\"_wp_http_referer\" value=\"\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/posts\/2131\" \/>\n\t\t      <input value=\"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/discover-the-winemaking-benefits-of-so2-management\/\" type=\"hidden\" name=\"currenturl\" id=\"currenturl\">\n\t\t      <input value=\"Don\u2019t Whiff on SO2 Management\" type=\"hidden\" name=\"currenttitle\" id=\"currenttitle\">\n\t\t      <label class=\"is-required\">Help us improve. Give us your feedback:<\/label>\n\t\t      <textarea class=\"p-input__textarea\" name=\"feedbackmessage\" id=\"feedbackmessage\"><\/textarea>\n\t\t      <label class=\"is-required\">Your Full Name:<\/label>\n\t\t      <input class=\"p-input__text\" type=\"text\" name=\"feedbackfullname\" id=\"feedbackfullname\">\n\t\t      <label class=\"is-required\">Your email address:<\/label>\n\t\t      <input class=\"p-input__text\" type=\"text\" name=\"mailinglistemail\" id=\"mailinglistemail\">\n\t\t      <div class=\"feedback-message\" id=\"feedback-message\"><\/div>\n\t\t      <div class=\"__submit\">\n\t\t        <input type=\"submit\" name=\"commit\" value=\"Submit\" class=\"p-button\" id=\"submit-contact-form\" data-analytics-link=\"feedback-prompt:submit\">\n\t\t      <\/div>\n\t\t\t<\/form>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<h3 style=\"font-size:18px;\"><strong><em>Discover best practices for using one of the smellier winemaking aides from our designated sulfur-dioxide sommelier&nbsp;<\/em><\/strong><\/h3>\n\n\n\n<p>There\u2019s a certain irony that, despite the pungent fragrance of burnt matches, sulfur dioxide (SO<sub>2<\/sub>) plays a key role in producing high quality wines with irresistible aromas and bouquets.<\/p>\n\n\n\n<p>Since the time of antiquity, sulfur dioxide has been used in winemaking as a preservative because of its antioxidant and antiseptic properties.<\/p>\n\n\n\n<p>Sulfur dioxide preserves the fruity bouquet of the grapes the wine is made from, and protects a wine from acetic bacteria or fungi that will make a wine smell and taste bad\u2014essentially helping wine keep from turning to vinegar. This is especially true for wines with a strong varietal character such as a sauvignon blanc.<\/p>\n\n\n\n<p>In a recent posting on the blog SevenFiftyDaily.com, <em>How Sulfites Affect A Wine\u2019s Chemistry<\/em>, winemakers and scientists discuss sulfur dioxide\u2019s impact on everything from oxidation to the aromatic compounds and texture.<sup>1<\/sup>&nbsp;<\/p>\n\n\n\n<p>This <span style=\"font-style:italic;\">Airgas Thinks<\/span> article addresses common questions about the forms of SO<sub>2 <\/sub>that winemakers use, methods of applying SO<sub>2, <\/sub>and important safety considerations for winemakers.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong><strong>Why do some winemakers add SO<sub>2 <\/sub>to their process while some others don&#8217;t?<\/strong><\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Because of oxidation, it&#8217;s really difficult to make high quality wine without SO<sub>2<\/sub> being involved. Otherwise, there\u2019s a significant risk your wine&#8217;s not going to taste good, which will certainly impact its reputation and price. While there are a few wineries producing unsulphured wines, they&#8217;re still using a small amount. That\u2019s the key difference.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong><strong><strong>What should winemakers know about managing SO<sub>2<\/sub> throughout their production process?<\/strong><\/strong><\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Managing SO<sub>2<\/sub> is highly important since wine is so prone to oxidizing. After all your effort and expense producing the wine, you want customers to open your wine with its desired characteristics and traits intact.<\/p>\n\n\n\n<p>If you\u2019re not using SO<sub>2<\/sub> at key points in your winemaking process, you also risk upsetting the balance of your wine\u2019s nose aromas, flavor, acids, sugars and tannic acids. You won\u2019t have a good mouth feel, good aromas, good acidity or flavor structure.<\/p>\n\n\n\n<p>Judicious use and management of SO<sub>2<\/sub> also allows your wine to age nicely, whether it&#8217;s for one week or up to five to seven years or longer<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong><strong>When producing higher-end wines, why is it important to use the right amount of SO<sub>2<\/sub>?<\/strong><\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Applying SO<sub>2<\/sub> accurately is important for quality. Using the right amounts will allow the wines to stay well for their duration, whether it&#8217;s a merlot,<s> <\/s>cabernet sauvignon, syrah, petite sirah or mourv\u00e8dre. They all display well over time if you&#8217;re inoculating your vessel with the calculated volume required.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong><strong>Is adding SO<sub>2<\/sub> in the winemaking process widely adopted at this point?&nbsp;<\/strong><\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>While many winemakers understand the importance of using SO<sub>2<\/sub>, it\u2019s how, when and in what form they use it that differs from winemaker to winemaker.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong>What are different SO<\/strong><strong><sub>2<\/sub><\/strong><strong> additive formats for winemaking?<\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>There are two SO<sub>2 <\/sub>formats commonly used: Some use SO<sub>2 <\/sub>in liquid form; others use it in powder form, KMBS\u2014potassium metabisulfite (K<sub>2<\/sub>S<sub>2<\/sub>O<sub>5<\/sub>)\u2014which gets measured and mixed in with water and then added to the wine.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong>What is the advantage of using SO<sub>2<\/sub> in liquid form from a cylinder?<\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Using SO<sub>2<\/sub> from a cylinder provides more consistency from batch to batch than powder form, which is key for any winery but especially for large wineries.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong><strong>Why do some wineries choose to use the KMBS powder form?<\/strong><\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>It comes down to preference. For some cellar masters, KMBS seems easier and safer to handle, from their perspective. They&#8217;re able to calculate exactly what they need on hand and it won&#8217;t release vapor into the surrounding facility if there was ever a leak. However, they do use sulfurous acid in large quantities for two processes:<s>&nbsp; <\/s>for topping off the barrels to keep them preserved, and during harvest when the auger is turning, moving the juice, skins and seeds to the fermentation tank. This application of sulfurous acid stops wild yeast fermentation from occurring naturally. Then a batch-cultured yeast is added that allows the fermentation process to be predictable and carry out the fermentation of the wine.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong>What are the safety risks of using KMBS powder?<\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>While KMBS may offer some ease in terms of applying it, the safety risks of mixing and applying KMBS need to be factored in your decision as well. When working with the KMBS, as you&#8217;re weighing it out, the powder can become airborne as small particulates and get into your mucous membrane and eyes if you&#8217;re not wearing a full-face respirator; this could be very hazardous to your health with long-term exposure and even with short-term exposure if you&#8217;re asthmatic. You&#8217;re opening yourself up to an air problem when measuring and mixing the KMBS powder\u2014vapor releasing constantly into the atmosphere the whole time.<\/p>\n\n\n\n<p>When you go to add it to the wine, you\u2019re going to have to haul the mixtures up a ladder to pour into the process tanks. Now there\u2019s even a greater potential risk: A hazardous waste cleanup due to the risk of spilling the KMBS mix onto the people below you.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong>Is there such a thing as food-grade SO<sub>2<\/sub>?<\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>No, not for winemaking. Beware of any such claims. All food-grade gases feature FDA approval on their certificate of analysis (COA). The use of SO<sub>2<\/sub> in wine falls under FDA regulation: 21 CFR 182.3862, Generally Recognized as Safe (GRAS), and 27 CRF 4.22(b)(1)) for the total amount of SO<sub>2<\/sub> in wine.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong>What are some best practices when it comes to safety while using SO<sub>2<\/sub> as an additive in your winemaking process?<\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Safety should always be at the forefront of every cellar master\u2019s approach to winemaking. It starts with establishing a standard operating procedure for&nbsp; handling, using and applying SO<sub>2 <\/sub>in your winemaking process. Next, and this is crucial, is sticking to the details and protocols of your SOP.&nbsp;<\/p>\n\n\n\n<p>It\u2019s also good to have at least two people working together when applying SO<sub>2<\/sub>. Pay attention to your metering and know your calculation when you&#8217;re looking at your volume so that you&#8217;re able to turn off your valve at the precise time to lock in that volume. Don\u2019t get distracted, even for a moment, or you can end up underdosing or overdosing your batch.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong><strong>What are some good pre- and post-application safety protocols to have as part of your standard operating procedure?<\/strong><\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>It&#8217;s about pre-inspection before you begin your application process and post-inspection when you\u2019re done. Check your SO<sub>2<\/sub> lines for any leaks. Also, check your fittings for rust or corrosion; if a faulty fitting breaks, you can\u2019t control the flow of SO<sub>2<\/sub>.&nbsp;<\/p>\n\n\n\n<p>Inspect the needle valves and ball valves regularly. Take them off the line and check for corrosion internally. Take those out, clean them, do your own pressure hold test and make sure there are no leaks. And then you can bring them back or have a preventive maintenance schedule that allows you to inspect the line comprehensively after so many hours of use.<\/p>\n\n\n\n<p>As part of your post-inspection, make sure your lines are bled. If you&#8217;re filling tank to tank, that&#8217;s fine, but at the end of the day, you want to drain that line into a mixture of either soda ash and water or ammonia and water. This way, the molecules don&#8217;t become airborne, and you don&#8217;t put someone at risk when they start their day, if they think the lines are empty and risk cracking a valve and displacing gas all around them while they may not yet be wearing a respirator.<\/p>\n\n\n\n<p>You want to make sure you&#8217;re very safe and mindful that you&#8217;re taking those steps and that you have a standard operating procedure to follow when you do that process daily. Because it&#8217;s very easy for people to become complacent and make errors.<\/p>\n\n\n\n<h2 style=\"font-size:18px;\"><strong><strong><strong>What about safety products and personal protective equipment (PPE)?<\/strong><\/strong><\/strong><\/h2>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>In terms of safety products and personal protective equipment (PPE), start with <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.airgas.com\/Safety-Products\/Area-Protection\/Safety-Signs\/category\/389\" target=\"_blank\">area signage<\/a><\/strong> that clearly identifies that you are working with SO<sub>2. <\/sub>Place the area signage a safe distance from where you are using SO<sub>2 <\/sub>so anyone approaching the area knows you are working with SO<sub>2<\/sub> and should not enter the work area without proper safety and personal protective equipment (PPE). You really have to make sure everyone is mindful of the signage so that everybody is aware that SO<sub>2<\/sub> is being used and should not enter without proper safety gear.&nbsp;<\/p>\n\n\n\n<p>Surprisingly, while putting out safety signs is one of the easiest, most economical, and best ways to keep your team and others safe when using SO2,, it\u2019s still a practice not as widely adopted by the winemaking community as it should be.&nbsp;<\/p>\n\n\n\n<p>In addition to placing fixed <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.airgas.com\/Safety-Products\/Monitors-&amp;-Calibration-Equipment\/Gas-Monitors-&amp;-Sensors\/category\/359\" target=\"_blank\">gas detection monitors<\/a><\/strong> placed around the work area, it\u2019s also very important to make sure your staff has access to enough individual SO<sub>2<\/sub> monitors so they can safely know if they\u2019re exceeding the permissible lower SO<sub>2<\/sub> levels in the atmosphere.&nbsp;<\/p>\n\n\n\n<p>In terms of <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.airgas.com\/cc\/Wine-Collection\/category\/804-8000?q=%3Arelevance%3ApromotionCategoryCode%3A804-8000%3Acategory%3A349\" target=\"_blank\">PPE<\/a><\/strong>, make sure your staff wears the proper <a rel=\"noreferrer noopener\" href=\"https:\/\/www.airgas.com\/Safety-Products\/Respiratory-Protection\/APR-Masks%2C-Cartridges-%26-Filters\/category\/345?q=%3Arelevance%3AmanufacturerNameStr%3A3M%3AmanufacturerNameStr%3AHoneywell%2BSafety%2BProducts%2BUSA%2BInc\" target=\"_blank\"><strong>respirators<\/strong> <\/a>that are certified as being fit tested and that any staff who needs to wear a respirator is cleared by their doctor to wear one.&nbsp;<\/p>\n\n\n\n<p>When done wearing a respirator for the day, staff should place it into a sealable bag and place the cartridges into a separate sealable bag to keep both from being exposed to oxygen or airborne particulates.<\/p>\n\n\n\n<p>When handling SO<sub>2<\/sub>, especially for barrel fumigation, staff should wear <strong><a rel=\"noreferrer noopener\" href=\"https:\/\/www.airgas.com\/Safety-Products\/Clothing\/Disposable-Clothing\/category\/206\" target=\"_blank\">protective disposable overalls<\/a> <\/strong>so that their clothes do not absorb SO<sub>2<\/sub>. Have a hazardous material receptacle nearby for disposing of the overalls safely.&nbsp;<\/p>\n\n\n\n<p>If clothes do absorb SO<sub>2,<\/sub> staff should wash them separately by hand so that the smell does not transfer to other clothes, then run them through the washing machine without any other clothes, to avoid possible contamination of clothing, then wash again. This prevents a sulfurous acid environment in the washing machine that can cause rust buildup.<\/p>\n\n\n\n<p>To learn more about how to cost-effectively obtain and safely use sulfur dioxide (SO<sub>2<\/sub>) in its pure gas form in your winemaking process, <a href=\"https:\/\/www.airgas.com\/wine\"><strong>connect with an Airgas specialist<\/strong><\/a>. Also check out our curated <a href=\"https:\/\/www.airgas.com\/cc\/Wine-Collection\/category\/804-8000\"><strong>collection of gases<\/strong><\/a>, gas accessories, safety equipment and other winemaking must-haves.<\/p>\n\n\n\n<p><sup>1<\/sup>The <a href=\"https:\/\/daily.sevenfifty.com\/how-sulfites-affect-a-wines-chemistry\/#:~:text=Using%20or%20eschewing%20SO2%20at,of%20chemical%20compounds%20in%20wine.&amp;text=Notably%2C%20SO2%20acts%20in%20combination,and%20thiols%20are%20also%20affected.\">blog<\/a> says that over the past decade, researchers have used a new method of study called metabolomics to learn more about the effects of sulfur on wines. Metabolomics combines modes of analysis\u2014such as gas chromatography and mass spectrometry\u2014to create an exhaustive map of the chemical landscape of a particular substance.<\/p>\n\n\n\n<h3 class=\"has-text-align-center\"><em>More from our Wine Series:<\/em><\/h3>\n\n\n\n<figure class=\"wp-block-embed-wordpress wp-block-embed is-type-wp-embed is-provider-airgas-thinks\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"wp-embedded-content\" data-secret=\"LI2DwDtKF0\"><a href=\"https:\/\/jschaeffer.us\/sandbox\/airgasthinks\/harvest-wine-safety\/\">Harvest Wine Safety<\/a><\/blockquote><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; clip: rect(1px, 1px, 1px, 1px);\" title=\"&#8220;Harvest Wine Safety&#8221; &#8212; Airgas Thinks\" src=\"https:\/\/jschaeffer.us\/sandbox\/airgasthinks\/harvest-wine-safety\/embed\/#?secret=Zf8ClYHDIx#?secret=LI2DwDtKF0\" data-secret=\"LI2DwDtKF0\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Discover the best practices for using sulfur dioxide (SO2), one of the industry\u2019s smellier winemaking aides, from our designated sulfur-dioxide sommelier<\/p>\n","protected":false},"author":7,"featured_media":2160,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false},"categories":[1],"tags":[],"yst_prominent_words":[1875,1946,1059,1051,1935,1897,1945,1938,1060,1936,1944,1937,1794,1940,1778,1801,1832],"_links":{"self":[{"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/posts\/2131"}],"collection":[{"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/comments?post=2131"}],"version-history":[{"count":32,"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/posts\/2131\/revisions"}],"predecessor-version":[{"id":2177,"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/posts\/2131\/revisions\/2177"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/media\/2160"}],"wp:attachment":[{"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/media?parent=2131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/categories?post=2131"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/tags?post=2131"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"http:\/\/jschaeffer.us\/sandbox\/airgasthinks\/wp-json\/wp\/v2\/yst_prominent_words?post=2131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}