PT  - JOURNAL ARTICLE
AU  - H. W. Berg
AU  - Min Akiyoshi
AU  - M. A. Amerine
TI  - Potassium and Sodium Content of California Wines
AID  - 10.5344/ajev.1979.30.1.55
DP  - 1979 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 55--57
VI  - 30
IP  - 1
4099  - http://www.ajevonline.org/content/30/1/55.short
4100  - http://www.ajevonline.org/content/30/1/55.full
SO  - Am J Enol Vitic.1979 Jan 01; 30
AB  - The sodium and potassium content of 132 white table, 75 rosé, 168 red table, 34 sherry, 6 white dessert and 13 ports of California was determined by flame emission photometry. The potassium values fell between 500 and 1300 mg/l. The sodium values were mainly below 100 mg/l. Only 10 of 428 wines contained more than 200 mg/l and six of these were from a single winery.The daily requirement for potassium is about 2 to 4 g and that of sodium 0.5 to 2.0 g. Wines are thus useful in the diet of individuals who must restrict sodium intake and maintain high potassium levels.