Substance occurring in nature mainly as rock salt (NaCl = sodium chloride) in the soil and as common salt in marine waters (2.7%). Vines are relatively susceptible to salt damage compared to other crops. In the soil, especially in the root zone, salt has a negative effect on growth in higher concentrations by impairing the water balance. This can cause chlorosis and necrosis. This can be combated by adding calcium (gypsum) or, for the purpose of salt leaching, with heavy irrigation. Irrigation with excessively saline water leads to burns on the leaves, which can also be caused by sea-saline winds near the coast. Saline soils occur mainly in areas with hot, dry climates and artificial irrigation. Some areas in Australia, among others, are affected. Some grape varieties, however, are relatively resistant, such as Colombard.
Saline soils also have higher levels of chloride and sodium, which then end up in the wine. Salts in wine are chemical compounds that are formed by the reaction of acids with bases. In the process, these neutralise each other and form salts and water. Such reactions also occur in wine. The most common examples are compounds of tartaric acid with potassium or calcium resulting in tartar (potassium hydrogen tartrate), and sulphurous acid with calcium resulting in calcium sulphite. So-called yeast nutrient salts are active during fermentation. The related taste sensation is described under salty. See also a list of all activities under vineyard care.
Picture left: by Philipp Kleindienst on Pixabay
Picture right: by w?odi from Szczecin, Poland - Rock salt crystals, CC BY-SA 2.0, Link
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Markus J. Eser
Weinakademiker und Herausgeber „Der Weinkalender“