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The composition of Australian grape juice: chloride, sodium and sulfate ions
Author(s) -
LESKE P.A.,
SAS A.N.,
COULTER A.D.,
STOCKLEY C.S.,
LEE T.H.
Publication year - 1997
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.1997.tb00113.x
Subject(s) - sodium , chemistry , sulfate , potassium , chloride , wine , sodium sulfate , composition (language) , food science , organic chemistry , linguistics , philosophy
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.