Substance occurring in nature mainly as rock salt (NaCl = sodium chloride) in the soil and as table salt in marine waters (2.7%). vines are relatively susceptible to salt damage compared to other crops. In the soil, salt has a particularly negative effect on growth, particularly in the root area, by impairing the water balance. This allows chlorosis and necrosis be effected. This can be done by adding calcium (Gypsum) or for irrigation with strong irrigation. Irrigation with excessively salty water leads to burns to the Scroll, which can also be caused by sea salt winds near the coast. Salty soils occur mainly in areas with a dry and hot climate and artificial ones irrigation in front. Some areas in are affected Australia, Some grape varieties are relatively resistant, for example Colombard,
Wines from saline soils also have a higher chloride and sodium, Salts in wine are chemical compounds that result from the reaction of acids with bases arise. These neutralize each other and form salts and water. Such reactions also occur in wine. The most common examples are connections tartaric acid with potassium or calcium with the result Weinstein (Potassium hydrogen tartrate), and sulphurous acid with calcium resulting in calcium sulfite. When fermentation are so-called mineral yeast nutriments active. The related one taste sensation is under salty described.