It has been reported that the concentrations of minerals in wines can be used to discriminate their geographical origin. However, some winemaking techniques may also affect the mineral concentration of the final product. In this study, we examined the effects of various winemaking techniques, including (i) fining, (ii) aging with oak tips, (iii) maceration with grape skins, (iv) chaptalization and acidification, and (v) yeast nutrient addition for alcohol fermentation, on the concentration of 18 minerals (Li, B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba and Pb) in a total of 154 wine samples using grapes from different production areas. Among the various winemaking techniques, maceration with grape skin had the largest effect on mineral content, significantly changing the concentrations of 17 or 18 elements (B, Na, Mg, Si, P, S, K, Ca, Mn, Co, Ni, Ga, Rb, Sr, Mo, Ba and Pb). Fining treatment using bentonites had the second largest effect, altering the concentrations of 14 elements (Li, B, Na, Si, P, S, Ca, Co, Ga, Rb, Sr, Mo, Ba and Pb). However, in principal component analysis using all data (n = 154), the wine samples were clearly clustered according to grapes used in the experiments rather than the winemaking technique. In conclusion, some winemaking techniques significantly altered the concentration of some minerals in wine; however, the principal factor influencing wine mineral composition seems to be its geographical origin.

据报道，葡萄酒中矿物质的浓度可用于区分其地理来源。但是，某些酿酒技术也可能会影响最终产品的矿物质浓度。在这项研究中，我们研究了各种酿酒技术的影响，包括（i）精制，（ii）橡木尖端陈化，（iii）葡萄皮浸软，（iv）粉碎和酸化以及（v）添加酵母营养酒精发酵，对总共18种矿物质（Li，B，Na，Mg，Si，P，S，K，Ca，Mn，Co，Ni，Ga，Rb，Sr，Mo，Ba和Pb）的浓度进行发酵使用来自不同产区的葡萄制作了154个葡萄酒样品。在各种酿酒技术中，葡萄皮浸渍对矿物质含量的影响最大，显着改变了17或18种元素（B，Na，Mg，Si，P，S，K，Ca，Mn，Co，Ni，Ga，Rb，Sr，Mo，Ba和Pb）。使用膨润土进行细化处理的效果第二高，改变了14种元素（Li，B，Na，Si，P，S，Ca，Co，Ga，Rb，Sr，Mo，Ba和Pb）的浓度。但是，在使用所有数据的主成分分析中（n  = 154），则根据实验中使用的葡萄而不是酿酒技术将葡萄酒样品明确地聚类。总之，某些酿酒技术大大改变了葡萄酒中某些矿物质的浓度。但是，影响葡萄酒矿物质成分的主要因素似乎是其地理来源。