{"version":"1.0","provider_name":"LVBE - Vine Biotechnology and Environment Laboratory","provider_url":"https:\/\/www.lvbe.uha.fr\/en","title":"Immersion of 300 bottles of Cr\u00e9mant d'Alsace - LVBE - Vine Biotechnology and Environment Laboratory","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"35PQVYeIjJ\"><a href=\"https:\/\/www.lvbe.uha.fr\/en\/2022\/05\/31\/immersion-of-300-bottles-of-cremant-dalsace\/\">Immersion of 300 bottles of Cr\u00e9mant d&#8217;Alsace<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.lvbe.uha.fr\/en\/2022\/05\/31\/immersion-of-300-bottles-of-cremant-dalsace\/embed\/#?secret=35PQVYeIjJ\" width=\"600\" height=\"338\" title=\"&#8220;Immersion of 300 bottles of Cr\u00e9mant d&#8217;Alsace&#8221; &#8212; LVBE - Vine Biotechnology and Environment Laboratory\" data-secret=\"35PQVYeIjJ\" 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.lvbe.uha.fr\/en\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.lvbe.uha.fr\/en\/wp-content\/uploads\/2021\/10\/566A47B8-FBC3-45DC-91FD-3C33BF6EDE8D-1.jpeg","thumbnail_width":540,"thumbnail_height":960,"description":"Immersion of 300 bottles of Cr\u00e9mant d&#8217;Alsace from Mur\u00e9 wine estate at 25 meters depth, under the Colmar water sports base. A scientific experience in collaboration with the UHA, the INRAe, the IFV, the CIVA and the emblematic sommelier, Serge DUBS. The objective is to identify the eventual differences between aging under water and aging [&hellip;]"}