PT  - JOURNAL ARTICLE
AU  - Alejandro Cabello-Pasini
AU  - Víctor Macías-Carranza
AU  - Arturo Siqueiros-Valencia
AU  - Miguel Ángel Huerta-Díaz
TI  - Concentrations of Calcium, Magnesium, Potassium, and Sodium in Wines from Mexico
AID  - 10.5344/ajev.2012.12080
DP  - 2013 Jun 01
TA  - American Journal of Enology and Viticulture
PG  - 280--284
VI  - 64
IP  - 2
4099  - http://www.ajevonline.org/content/64/2/280.short
4100  - http://www.ajevonline.org/content/64/2/280.full
SO  - Am. J. Enol. Vitic.2013 Jun 01; 64
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.