Relationship between Some Minerals and Organic Acids in Table Wine

Abstract

Interrelation between the contents of mineral compounds and organic acids to quality of German and Japanese wines was investigated. Minerals and organic acids in German quality wines (Qua-litätswein mit Prädikat, 28 samples) and Japanese ordinary wines (18 samples) were analyzed. The results were as follows; (The figures were based on per liter of wines.) The mean contents of main minerals (K, Mg, Ca) in German wines were 1309, 150 and 109 mg, respectively and K and Mg were found more abundantly in higher quality wines. Contents of malic (M) and tartaric acids (T) in German wines were on the average 3.5 and 2.6g, respectively and these two acids comprised 80% of the total organic acids. The range of (M)/(T) was 1 to 5 and showed a larger value in higher quality wines. Mineral contents (K, Mg, Ca) of Japanese wines were on the average 780, 100 and 100 mg, respectively and were less than those of German wines. The mean contents of malic and tartaric acids of Japanese wines were 1.5 and 2.3g, respectively and (M)/(T) was less than 1. High correlation was found between the composition of organic acids and K and Mg contents in German wines, but was scarcely found in Japanease wines. © 1979, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.