ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Fourteen wines of various types were analyzed for 17 minerals. Two of the white wines and two of the red wines were experimental wines made from varietal grapes. The experimental wines were Chenin blanc, Sauvignon blanc, Cabernet Sauvignon and Zinfandel. Colbalt, cadmium, nickel and selenium contents were below levels of detectability of 0.3, 0.05, 0.3 and 0.02 ppm respectively, in all wines analyzed. Of the minerals measured, potassium sodium phosphorous, magnesium and calcium were found in greatest concentration. Higher sodium contents were noted in bulk produced, commercial wines than in the experimental wines. The K/Na ratio of the experimental white wines varied from 62.1–87.4 while the K/Na ratio of commercial white wines ranged from 9.6–16.5. Similar differences were noted when the K/Na ratios of experimental red wines were compared with commercial red wines.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12620.x
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