Chloride concentration in red wines: influence of terroir and grape type

Abstract

Red wines from different countries have been assessed in order to determine the influence of terroir and grape variety in their concentration of chloride. Chloride analysis was carried out by Laboratório de Bebidas de Origem Vegetal do Espírito Santo (Labeves), using the potentiometric method, in which the dosing is directly applied to the sample with an Ag/AgCl electrode. Data were collected to establish the level of chloride, as presented in the analysis reports issued by Labeves, and to serve as a wine categorization database, according to grape variety and country of origin. Australia and Argentina presented the highest levels of chloride and the wines made from the Syrah variety presented the highest concentration of such ion. We have, therefore, found that terroir and grape variety do have an influence over the concentration of chloride in red wines.Keywords: salinity; chloride; wine characterization. Practical Application:The amount of chloride in wine is influenced by both the terroir and type of grape, and the importance of quantification lies in the fact that wine flavor is strongly impacted by this particular ion, which, in high concentration, gives the wine an undesirable salty taste and significantly decreases its market appeal. Quantification also helps determining wine origin and different grape varieties used in the wine, thus justifying the difference in wine regulations from country to country.

Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (<i>Vitis vinifera</i> L.) grown in a tropical semi-arid climate in Brazil

“…In both treatments, the potassium values are high, being above 1.5 g/L; wines from the São Francisco Valley are commonly high in potassium, mainly due to high soil potassium levels in the region, which are characteristic of the terroir. Coli et al (2015) point out that the mineral composition of wine reflects its origin and development, making the wine unique and identifiable. Another factor linked to the high potassium and calcium concentrations in the wine may be the rootstock effect.…”

Hydrogen Sulfide Formation in Canned Wines Under Long-Term and Accelerated Conditions

“…For example, chloride concentrations were well distributed from 32 to 442 mg/L, which mostly covers the range of values reported in a survey of table wines (Coli et al 2015). The only chemical parameter that was not effectively represented was copper.…”

Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers

“…Regarding box-plot graphics, a study by Williamson et al (1989) and Coli et al (2015) mention the importance of the box-plot graphic method to highlight the visualization of data distribution, means and medians, and extreme values, which give a better idea about the response variation than tables.…”