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Iron

hierro (ES)
fer (F)
iron (GB)
ferro (I)
ijzer (N)
ferro (PO)

Silver-white, shiny, medium-soft metal (Fe = ferrum), which is the fourth most common element in the earth's crust with a share of just under 5%. It is very rarely found in the ground in its pure form, but mostly in the bound form of sulphide and oxide iron minerals. These include magnetic ironstone, red ironstone, brown ironstone and spar ironstone. Iron is present in large quantities in many soils. The frequently occurring iron oxides give soils their characteristic reddish colour. Such soil types are known in viticulture as Rotliegendes (Rotliegend) or Terra Rossa. The Australian wine-growing region of Coonawarra is characterised by this type of soil. The single vineyard Scharlachberg in the German wine-growing region of Rheinhessen was also given its name due to its scarlet red colour.

Eisen - Wynns Estate

All vertebrates need iron as a component of haemoglobin (the pigment in red blood cells). In plant growth, iron favours the formation of chlorophyll during photosynthesis without being incorporated, as well as protein and nucleic acid. Iron is an essential nutrient for healthy vine growth. Excessive levels of calcium, copper and phosphorus in the soil, as well as cool soil temperatures in combination with wetness, have a negative effect on iron metabolism. In this case, the iron cannot be absorbed by the roots.

This leads to acute chlorophyll deficiency and yellowish discolouration of the leaves or bad weather or iron deficiency chlorosis. This leads to coulure of the shoots and a reduction in yield and, in extreme cases, to the death of the vine. Fertilisation must be carried out in the form of organic compounds (gel). Too much iron can also get into the wine through contact with corrodible equipment in the cellar during winemaking, resulting in clouding and abitter metallic flavour and the wine defect "black breakage". The perception threshold is around 10 mg/litre.

Image: By Alpha - Flickr - Wynns, CC BY-SA 2.0, Link

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