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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.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

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