Common term in German for all of them minerals and trace elements in wine (see also under nutrient ), which remains after the complete combustion of the evaporation residue of the wine (must or wine is evaporated and annealed until the carbon is completely burned). The ash contains (apart from ammonium) the total amount of cations (positively charged ions) in the form of carbonates or other anhydrous mineral salts. These are the minerals in order of their share potassium (up to 1 g / l), phosphorus. calcium. magnesium and sodium as well as the trace elements manganese. zinc. copper. iron, Fluorine, iodine and bromine. The total amount of these minerals in the wine is between 1.5 and 4 g / l. The ash content is lower in dry years because there is a lack water fewer substances get into the berries. A complete list of all ingredients in wine is under the keyword total extract contain.