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Lexicon

The largest wine encyclopedia in the world with 26,707 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

Magnesium

Magnesium is a silvery-white lightweight metal (Mg) that is involved in the composition of the Earth's crust as the eighth most abundant element, making up about 1.4%. Due to its reactivity, it rarely occurs in its elemental form, but mostly in the form of chemical compounds such as carbonates, chlorides, silicates, and sulfates. In the form of the carbonate dolomite, it forms mountains like the Dolomites (Veneto, Trentino-South Tyrol). The human and animal organism cannot produce magnesium on its own and must therefore be supplied daily. Magnesium is also one of the most important nutrients for plants and vines, as it promotes nutrient uptake. It forms the central atom of chlorophyll (leaf green) and is thus essential for photosynthesis. In the left image, white dolomite rock; in the right image, magnesium. Calcium and magnesium have partly the same functions in the plant and can partially replace each other. In potassium-rich soils, magnesium deficiency often occurs. In light soils, it can also be easily leached out, which is particularly favored by "acid rain." A deficiency can lead to chlorosis and stem necrosis, resulting in reduced yield and poor wine quality. A deficit is compensated by fertilization with magnesium sulfate or in pure form with Epsom salt. A balanced ratio between magnesium, potassium, and calcium is very important, so this must be considered in fertilization. White dolomite: by Didier Descouens - Own work, CC BY-SA 4.0, Link Magnesium: by Warut Roonguthai - Own work, CC BY-SA 3.0, Link
This page was last modified at 10 November, 2024 at 21:11.

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