Compendium of International Methods of Wine and Must Analysis

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Level of sodium and chlorides ions in wines

OIV-MA-D1-03 The level of soidum and chloride ions in wine


The level of Chloride and sodium ions in wines essentially depends on the geographic, geologic and climatic conditions of vine culture.

As a general rule, the levels of these ions are low.

the content of these elements is increased in wines coming from vineyards which are near the sea coast, which have brackish sub—soil or which have arid ground irrigated with salt water and the molar ratio cf Cl/Na+ therefore varies significantly and can even have a value close to one (1) which could imply the addition of salt (NaCl) to the wine.

When wine contains excess sodium (excess sodium is equal to the content of sodium ions less the content of chloride ions expressed as sodium), it is generally less than 60 mg/L, a limit which may be exceeded in exceptional cases.

The laboratories and official control agencies, confronted with elevated levels of Cl and/or Na+, must take the above conclusions into account and possib1y make inquiries to the official agencies of the country of origin before expelling these wines.