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Lexicon

The largest wine encyclopedia in the world with 26,381 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ash

Common German term for the totality of all minerals and trace elements in wine (see also under nutrients) that remains after the complete combustion of the wine's evaporation residue (must or wine is evaporated and annealed until the carbon is completely burnt out). The ash contains (apart from ammonium) the total amount of cations (positively charged ions) in the form of carbonates or other anhydrous mineral salts. Ranked by proportion, these are the minerals potassium (up to 1 g/l), phosphorus, calcium, magnesium and sodium, as well as the trace elements manganese, zinc, copper, iron, fluorine, iodine and bromine. The total amount of these minerals in wine is between 1.5 and 4 g/l. In dry years, the ash content is lower because fewer substances reach the berries due to the lack of water. A complete list of all ingredients in wine can be found under the keyword total extract.

This page was last modified at 29 March, 2023 at 08:31.

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The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.

Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,381 Keywords · 46,989 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,661 Cross-references
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