## 3 Results and Discussion
### Elemental Composition of Red Wine  
To explore the correlation between the bioactive compounds of the wines and their mineral contents, their elemental composition was determined. The results are shown in Table 2; the three wine samples contain different amounts of minerals.  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{4}{c}{**Grape (in 100 g dw)**} & \multicolumn{4}{c}{**Wine (mg/L)**} \\ \cline{2-7}  & **Catechin** & **Epictachin** & **Picacid** & **Resveratrol** & **Catechin** & **Epicatechin** & **Picacid \({}^{*}\)** & **Resveratrol \({}^{*}\)** \\  & **(mg)*** & **(mg)*** & **(mg)*** & **(mg)*** & **(mg)*** & **(mg)*** & **(mg)*** & **(mg)*** \\ \hline QRO & 9.3 \(\pm\) 1 & 3.7 \(\pm\) 2.8 & 178 \(\pm\) 23 & 64 \(\pm\) 17 & 71 \(\pm\) 12 & 49 \(\pm\) 15 & 1.7 \(\pm\) 0.5 & 0.6 \(\pm\) 0.15 \\ BC1 & 7.3 \(\pm\) 1 & 0.4 \(\pm\) 0.4 & 29 \(\pm\) 8 & 1 \(\pm\) 1 & 40 \(\pm\) 6 & 46 \(\pm\) 12 & 0.4 \(\pm\) 0.2 & 0.18 \(\pm\) 0.1 \\ BC2 & 8.4 \(\pm\) 0.8 & 0.4 \(\pm\) 0.2 & 43 \(\pm\) 15 & 8 \(\pm\) 8 & 56 \(\pm\) 18 & 58 \(\pm\) 14 & 1 \(\pm\) 0.4 & 0.25 \(\pm\) 0.1 \\ CQRO & - & - & - & - & 37 \(\pm\) 1.2 & 2.5 \(\pm\) 0.4 & 4 \(\pm\) 0.2 & 0.4 \(\pm\) 0.3 \\ CBC & - & - & - & - & 46 \(\pm\) 3 & 24 \(\pm\) 1.6 & 6.1 \(\pm\) 0.5 & 0.1 \(\pm\) 0.05 \\ \hline \hline \end{tabular}  
* Average \(\pm\) standard deviation. (\(n=9\), except commercial samples where \(n=3\)). \({}^{*}\) indicates a significant difference (\(p<0.05\)) between the QRO, VAL, and COL samples.  
\end{table}
Table 1: Individual phenolic compounds in grape and red wine samples.  
This variability is similar in grapes and soils from the same vineyards, as reported by [PERSON] et al. (2015). [PERSON] et al. (2013), have reported the same findings when comparing soils and wines: these variations were due to the fabrication process, the bottling and storage conditions, and the heterogeneity of some elements ([PERSON] et al., 2013). In our study, the most abundant element was K, with an average content above 10,000 mg/L. A high K content is common in almost all fruits. In wine, tartaric acid forms potassium bitartrate, one of the most abundant components in wine ([PERSON] et al., 2013), which stabilizes the color of red wine ([PERSON] et al., 2013). In contrast, the K content reported is ten times higher than that reported by [PERSON] et al. (2013), [PERSON] (2013), and [PERSON] et al. (2013). According to winemaking experts, wines from the USA, Mexico, Argentina, and Australia contain more K, Na, and Cl, than wines of other regions, and this is related to seawater. The Cl ion content of European wines is approximately 0.69 mM, while in Australia and America, it averages approximately 3.78 mM ([PERSON] et al., 2013).  
The order of abundance for these elements from most to least was K \(>\) Ca \(>\) Mg \(>\) Na \(>\) Fe \(>\) Mn in Czech viticulture regions ([PERSON] et al., 2013). In the present work, the order was K \(>\) Na \(>\) Ca \(>\) Mg \(>\) Fe \(>\) Zn \(>\) Mn; Na is abundant in Mexican wines, and it is responsible for the mineral taste in red wine ([PERSON] et al., 2013). The K and Na contents were higher for BC1, BC2, and CBC than for QRO and CQRO. This trend reflects the higher K and Na contents in Mexican wines, especially in Baja California. In general, the mineral contents in the wines analyzed in this work were higher than those studied by [PERSON] et al. (2013). Therefore, the elemental composition of the wines is determined mainly by the soil in which the vine is grown.