In common usage common term for the totality of all minerals and trace elements in the wine (see also under nutrient ) which remains after complete combustion of the evaporation residue of the wine (must or wine is evaporated and annealed until complete combustion of the carbon). The ash contains (except ammonium) the total amount of cations (positively charged ions) in the form of carbonates or other anhydrous mineral salts. Ranked by proportion, these are the minerals 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. In dry years, the ash content is lower because of lack water less substances get into the berries. A complete list of all ingredients in wine is under the keyword total extract contain.