Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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minerals are the dissolved inorganic constituents of vines, grapes, and wine, often called nutrients, and primarily obtained from geological minerals in the ground. Minerals in the geological sense are typically complex, crystalline compounds, and mostly insoluble (see geology). In the nutrient sense, the term ‘mineral’ usually refers to individual elements, especially those that are essential (along with carbon, oxygen, and hydrogen) for vine growth, such as potassium, calcium, and magnesium, although the term can also encompass nitrates, phosphates, sulfates, and the like.