RT Journal Article
SR Electronic
T1 Concentrations of Calcium, Magnesium, Potassium, and Sodium in Wines from Mexico
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 280
OP 284
DO 10.5344/ajev.2012.12080
VO 64
IS 2
A1 Alejandro Cabello-Pasini
A1 Víctor Macías-Carranza
A1 Arturo Siqueiros-Valencia
A1 Miguel Ángel Huerta-Díaz
YR 2013
UL http://www.ajevonline.org/content/64/2/280.abstract
AB High concentrations of calcium (Ca), magnesium (Mg), potassium (K), and sodium (Na) are often responsible for imparting 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. The objective of this study was to evaluate the concentrations of Ca, Mg, K, and Na in wines from Mexico and compare them to those found in wines from other countries. In general, concentrations were higher in the wines from Mexico. Specifically, levels of Na in red and white wines from Mexico were two-to three-fold higher than those 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.