The influence of vacuum-filtration on the content of cations of a must of the Viura variety and on its evolution during the fermentation and the bottle-aging of wine

This work examines the influence of vacuum-filtration on the concentration of cations in a must from the Viura variety, and their changes during ferme ntation and bottle aging of the wine. The clarification treatment eliminate d potassium (17 %) while the concentrations of calcium and magnesium did no t change. The sodium content in the filtered must increased through contami nation with diatomaceous earth. Filtration eliminated mainly iron (84 %), a nd to a lesser extent copper (17 %), but had no influence on the concentrat ions of zinc and manganese in the must. Most of the studied cations evolved in a similiar way during the fermentation process, both in the filtered mu st and in the control sample. Most of the concentrations of cations in the white wines stabilized by refrigeration and stored for one year in the bott le were higher in the sample control than in one from filtered must. Howeve r, in both cases the limits were within the normal limits outlined for wine .