The composition of Australian grape juice: chloride, sodium and sulfate ions

P.A. LESKE ^[1] ; A.N.SAS ^[1] ; A.D. COULTER ^[1] ; C.S. STOCKLEY ^[1] ; T.H. LEE ^[1]
1. [1] Australian Wine Research Institute
  
  Australian Wine Research Institute
  
  Australia
Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 3, Nº 1, 1997, págs. 26-30
Idioma: inglés
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Resumen
- The sodium, chloride and sulfate ion composition of 1214 Australian grape juices has been determined. The juices were prepared from a range of winegrape varieties grown in several major viticultural regions of Australia from 1989 to 1994. The mean concentration of sodium ion in the juices was 55 mg/L, of chloride expressed as sodium chloride was 232 mg/L, and of sulfate expressed as potassium sulfate was 260 mg/L. A small proportion of the juices contained a concentration of chloride either in excess of or similar to that permitted by Australian food law. The data generated have been of value to the Australian wine industry when negotiating compositional limits for such ions in wine, particularly the proposed limit for sodium.