On this page you will find the guidelines on the correct use of infrared analysers and automated colorimetric analysers in oenology (working tools increasingly used in oenological laboratories for their speed) with the warning that these guides are not reference documents, but for information only. These guides also include quality control procedures for results obtained using these automated methods, making their use more secure.
 
GUIDELINES ON INFRARED ANALYSERS IN OENOLOGY [DE] [EN] [ES] [FR] [IT]

GUIDELINES ON AUTOMATED COLORIMETRIC ANALYSERS IN OENOLOGY  [DE] [EN] [ES] [FR] [IT]
 
The methods appearing in these guidelines cannot be considered as reference methods in the same way as those appearing in the OIV’s Compendium of International Methods of Analysis of Wines and Musts or in the OIV’s Compendium of International Methods of Analysis of Spirituous Beverages of Vitivinicultural Origin.
 
Only the methods published in the OIV’s Compendium of International Methods of Analysis of Wines and Musts or in the OIV’s Compendium of International Methods of Analysis of Spirituous Beverages of Vitivinicultural Origin are official and applicable for verification and settling disputes.
 

Independently of the OIV’s Compendium of International Methods of Analysis, the OIV adopted:
 

MOLECULAR TOOLS FOR IDENTIFICATION OF SACCHAROMYCES CEREVISIAE WINE YEAST AND OTHER YEAST SPECIES RELATED TO WINEMAKING [DE] [EN] [ES] [FR] [IT]