Abstract
High concentrations of Ca, K, Mg or Na are often responsible for providing a salty character in wines that is often described as a negative sensory attribute. The wines of Mexico have been described as salty; however, the origin of the salty character of these wines is unknown. Consequently, the objective of this study was to evaluate the concentration of Ca, Mg, K and Na in wines from Mexico and compare them to the concentration found in wines from other parts of the world. In general, the concentration of Ca, Mg, K and Na in wines from Mexico was higher than that found in wines from the rest of the world. Specifically, levels of Na in red and white wines from Mexico was 2- to 3-fold greater than that found in wines from other wine producing countries. Thus, it is likely that the salty character described in some Mexican wines is, in part, the result of high concentrations of ions, especially Na.
- ©2012 by the American Society for Enology and Viticulture
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