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salt (GB)
In nature mainly as rock salt (NaCl = sodium chloride) in the soil and as salt in marine waters (2.7%) occurring substance. vines are relatively susceptible to salt damage to other crops. In the soil, salt, especially in the root area, has a negative effect on growth due to impairment of the water balance. Thereby can chlorosis and necrosis be effected. This can be done by adding calcium (Gypsum) or for the purpose of washing out salt with strong irrigation. Irrigation with too saline water leads to burns to the Scroll, which can be caused by salt-laden winds near the coast. Salty soils occur mainly in areas with dry-hot climate and artificial irrigation in front. Affected are, inter alia, some areas in Australia, Some grape varieties, however, are relatively resistant like Colombard,

Wines from saline soils also have a higher content of chloride and sodium, Salts in wine are chemical compounds produced by reaction of acids arise with bases. They neutralize each other and form salts and water. Even in wine it comes to such reactions. The most common examples are compounds from tartaric acid with potassium or calcium with the result Weinstein (Potassium hydrogen tartrate), as well as sulphurous acid with calcium resulting in calcium sulfite. During fermentation are so-called mineral yeast nutriments active. See also the taste sensation salty,

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