Resumen de Concentrations of Calcium, Magnesium, Potassium, and Sodium in Wines from Mexico
Alejandro Cabello Pasini, Víctor Macías Carranza, Arturo Siqueiros Valencia, Miguel Angel Huerta Díaz
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.
