The concentrations of sulphates, chlorides, boron and phosphorus in musts and wines from the Tacoronte-Acentejo region in Tenerife are studied. The concentrations of these anions in must and wine vary according to the winemaking method and storage vessels and other factors. Concentrations in Tenerife wines fell within the following intervals ((x) over bar+/-s) from mean value - standard deviation to mean value + standard deviation: 15.9-30.7 mg litre(-1) H3BO3; 443-827 mg litre(-1) K2SO4; 230-436 mg litre(-1) NaCl; and 261-451 mg litre(-1) P2O5. The mean values were, respectively, 23.3 mg litre(-1) H3BO3; 635 mg litre(-1) K2SO4; 333 mg litre(-1) NaCl; and 356 mg litre(-1) P2O5. In the case of boron, no statistically significant differences were observed between one year and another or between young and old wines. Sulphate levels were found to be well below the legal limits, although the storage vessel was seen to play a major role, with levels higher in the wines made in cement receptacles and stored in wooden casks. Chloride concentrations were in line with those reported in the literature. As regards phosphates, there was a direct correlation between sugars and must density, indicating that concentration is largely dependent on the degree of grape maturity. (C) 1997 Elsevier Science Ltd.
