Cation Balance

Cation Balance is a chemical metric in enology that quantifies the equilibrium among positively charged ions—primarily potassium, calcium, magnesium, and sodium—in wine, serving as an indicator of wine stability, pH buffering capacity, and potential precipitation behavior.

142

Publications

6.7K

Citations

381

Authors

161

Institutions

Publications per year

2017–2026

8

Authors

381

  1. RH
    R.W. Hemken

    University of Kentucky, United States

    7 publications · 441 citations

    7

    h-index

  2. WT
    W.B. Tucker

    Oklahoma State University, United States

    6 publications · 446 citations

    6

    h-index

  3. DW
    David W. Freeman

    Oklahoma State University, United States

    4 publications · 96 citations

    4

    h-index

  4. JJ
    J.A. Jackson

    University of Kentucky, United States

    4 publications · 206 citations

    4

    h-index

  5. DT
    D.R. Topliff

    Oklahoma State University, United States

    4 publications · 96 citations

    4

    h-index

1–5 of 381

Venues

  1. Journal of Dairy Science

    JDS · 11 publications · 570 citations

    11

    h-index

  2. PLANT PHYSIOLOGY

    8 publications · 877 citations

    8

    h-index

  3. Journal of Animal Science

    6 publications · 359 citations

    6

    h-index

  4. Plant and Soil

    5 publications · 420 citations

    5

    h-index

  5. Journal of Equine Veterinary Science

    JEVS · 5 publications · 111 citations

    5

    h-index

1–5