This test measures the total concentration of calcium, a naturally occuring mineral. Calcium present in water used to decrease alcoholic strength may be a cause of precipitates in spirits. Calcium is also found in fruits such as grapes as well as wine. The calcium present is due to uptake from the soil and is used as a nutrient during fermentation. High concentrations of calcium can result in calcium tartrate instability. Calcium is naturally present in water. It may dissolve from rocks such as limestone, marble, calcite, dolomite, gypsum, fluorite and apatite. Calcium is a determinant of water hardness, because it can be found in water as Ca2+ ions. Magnesium is the other hardness determinant. In some cases, additional calcium ions may need to be added to adjust water chemistry for brewing beer.


(Units: mg/L, Technique: MP-AES