RT Journal Article
SR Electronic
T1 Use of the Flame Photometer for Determining the Sodium,Potassium and Calcium Content of Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 77
OP 86
DO 10.5344/ajev.1952.3.1.77
VO 3
IS 1
A1 M. A. Amerine
A1 T. T. Kishaba
YR 1952
UL http://www.ajevonline.org/content/3/1/77.abstract
AB 1. The methods of using the Perkin-Elmer flame photometer for the determination of the sodium, potassium, amd calcium content of wines have been described.2. The sodium content of 146 California table and dessert wines has been measured. It varies from 26 to 400 mg. per liter, average 85, and is generally lower in table wines than in dessert wines. Evidence is presented showing that all the wines of a winery may be high in sodium-probably indicating that sodium metabisulfite has been used by the winery.3. Excellent agreement was obtained in duplicate asked samples for potassium. The potassium content of 71 California table and dessert wines ranges from 0.050 to 0.153 gr per 100 ml., average 0.092. The average potassium content of our table wines is slightly over 0.1 per cent, and slightly under this figure for the dessert wines.4. The determination of calcium in wine by the flame photometer is complicated by the interference of both potassium and sodium, necessitating introduction of appropriate correction. In 70 California table and dessert wines the calcium content ranges from 6 to 71 mg. per liter, average 40. These values are lower than previously reported values.