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Concentrations of Calcium, Magnesium, Potassium, and Sodium in Wines from Mexico

Alejandro Cabello-Pasini, Víctor Macías-Carranza, Arturo Siqueiros-Valencia, Miguel Ángel Huerta-Díaz
Am J Enol Vitic.  2013  64: 280-284  ; DOI: 10.5344/ajev.2012.12080

Article Information

vol. 64 no. 2

DOI 
https://doi.org/10.5344/ajev.2012.12080
Published By 
American Journal of Enology and Viticulture
History 
  • Received June 2012
  • Revision received October 2012
  • Accepted November 2012
  • Published online June 2013.

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©2013 by the American Society for Enology and Viticulture

Author Information

  1. Alejandro Cabello-Pasini1,*,
  2. Víctor Macías-Carranza2,
  3. Arturo Siqueiros-Valencia2 and
  4. Miguel Ángel Huerta-Díaz1
  1. 1Research Professor, Instituto de Investigaciones Oceanológicas, Universidad Autónoma de Baja California, Ensenada, Baja California, México.
  2. 2Research Assistant, Instituto de Investigaciones Oceanológicas, Universidad Autónoma de Baja California, Ensenada, Baja California, México.
  1. ↵* Corresponding author (email: acabello{at}uabc.edu.mx)
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Concentrations of Calcium, Magnesium, Potassium, and Sodium in Wines from Mexico
Alejandro Cabello-Pasini, Víctor Macías-Carranza, Arturo Siqueiros-Valencia, Miguel Ángel Huerta-Díaz
Am J Enol Vitic.  2013  64: 280-284  ; DOI: 10.5344/ajev.2012.12080
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