One of the six taste sensations (Next bitter. greasy. angry. sweet. umami ) which is perceived mainly in the front tongue edge area. However, this taste sensation is also from the wine temperature dependent and is amplified at low temperature. The most important substances with salty taste in wine are the inorganic minerals potassium. magnesium. sodium and calcium, These inorganic substances absorb the vine from the soil.
In the grape and later in the wine produced by it, the minerals are predominantly as salts of organic acids in front. The most common organic acids of these salts are tartrate ( tartaric acid ), Malate ( malic acid ), Lactate ( lactic acid ), Succinate ( Succinic acid ) and citrate ( citric acid ). The organic acids are from the grapevine yourself formed or arise at the fermentation and maturation of the wine yeasts or bacteria, The concentration of these salty-tasting substances in the wine can vary greatly. It is usually 2 to 5 g / l of inorganic minerals and 5 to 20 g / l of organic acids, as salts together 7 to 25 g / l.
Distinguish between salty taste and the mineral Aroma that some wines have, although salty and mineral are also often used interchangeably. The mineral impression may, but need not be due to the listed salts. A mineral taste impression can for example by free sulfur or. sulfites caused by the sulphurisation of the wine. Some phenols or the sulphurous ones thiols may also give a mineral impression, although they are organic substances and not inorganic minerals.
Wines with a salty aroma are part of a wine address also as alkaline designated and the mineral tones assigned. The reason for this is often certain soil types called. Typical is a salty taste for wines from the French chablis, the Spanish Manzanilla ( sherry ) or as Salato designated Italian Bardolino, But this taste is not just about the soil. Responsible also certain grape varieties such as Arvine from the Wallis his.