One of the six taste sensations (Next bitter. greasy. angry. sweet. umami ) which is mainly perceived in the front area of the tongue. However, this taste sensation is also from wine temperature dependent and is amplified at low temperature. In terms of quantity, the most important substances with a salty taste in wine are the inorganic minerals potassium. magnesium. sodium and calcium, The vine absorbs these inorganic substances from the soil.
In the grape and later in the wine produced from it, the minerals are largely as salts of organic acids in front. The most common organic acids of these salts are tartrate ( tartaric acid ), Malat ( malic acid ), Lactate ( lactic acid ), Succinate ( Succinic acid ) and citrate ( citric acid ). The organic acids are from the grapevine educated themselves or arise at the fermentation and maturation of the wine yeasts or bacteria, The concentration of these salty tasting substances in wine can fluctuate greatly. Usually it is 2 to 5 g / l inorganic minerals and 5 to 20 g / l organic acids, as salts together 7 to 25 g / l.
As part of a wine address should be between salty taste and mineral Differentiate the aroma that some wines have, although salty and mineral are also often used interchangeably. The mineral impression can, but does not have to be due to the salts listed. A mineral taste impression can, for example, by free sulfur respectively. sulfites arise from the sulfurization of the wine. Some phenols or the sulphurous ones thiols can also give a mineral impression, although they are organic and not inorganic minerals.
Wines with a salty aroma are part of a wine address also as alkaline designated and the mineral tones assigned. Certain are often the cause of this soil types called. A salty taste is typical for French wines chablis, the Spanish Manzanilla ( sherry ) or the as Salato designated Italian Bardolino, But this taste isn't just about the floor. Certain grape varieties such as Arvine from the Wallis his.