Download the full compendium in 2 volumes (2013 edition):
Compendium of International Methods of Analysis of Wines and Musts Vol. 1 [EN] [FR]
Compendium of International Methods of Analysis of Wines and Musts Vol. 2 [EN] [FR]
Download method by method:
- DEFINITIONS AND GENERAL PRINCIPLES
- PHYSICAL ANALYSIS
- CHEMICAL ANALYSIS
- ORGANIC COMPOUNDS
- NON-ORGANIC COMPOUNDS
- MICROBIOLOGICAL ANALYSIS
- OTHER ANALYSES
- CERTIFICATES OF ANALYSIS
- MAXIMUM ACCEPTABLE LIMITS
- ADVICE
- SPECIFIC METHODS FOR THE ANALYSIS OF GRAPE SUGAR (RECTIFIED CONCENTRATED MUSTS)
METHODS OF ANALYSIS FOR WINES AND MUSTS
| Title | Reference | Method type | ||||||
| General remarks | OIV-MA-AS1-02 | [EN] [FR] | ||||||
| Classification of analytical methods (Oeno 9/2000) | OIV-MA-AS1-03 | [EN] [ES] [FR] | ||||||
| Matrix effect for metals content analysis (Oeno 5/2000) | OIV-MA-AS1-04 | [EN] [ES] [FR] | ||||||
| Title | Reference | Method type | ||||||
 Density (A 1, revised by 437/2012) |
OIV-MA-AS2-01A | I | [EN] [FR] [ES] [DE] [IT] | |||||
| Density (A 1, revised by 377/2009) | OIV-MA-AS2-01B | IV | [EN] [FR] | |||||
| Evaluation of the sugar content in musts, concentrated musts and grapes by refractometry (revised by 466/2012) |
OIV-MA-AS2-02 | I | [EN] [FR] [ES] [DE] [IT] | |||||
| Total dry extract (gravimetry) (A 3, revised by 377/2009 and 387/2009) |
OIV-MA-AS2-03A | I | [EN] [FR] | |||||
| Total dry extract (densimetry) (A 3, revised by 465/2012) |
OIV-MA-AS2-03B | IV | [EN] [FR] | |||||
| Ash (A 6, revision by 377/2009) | OIV-MA-AS2-04 | I | [EN] [FR] | |||||
| Alkalinity of ash (A 7, revised by 377/2009) | OIV-MA-AS2-05 | IV | [EN] [FR] | |||||
| Oxidation-reduction potential (Oeno 3/2000) | OIV-MA-AS2-06 | IV | [EN] [ES] [FR] | |||||
| Chromatic characteristics (A0 revised by 377/2009) | OIV-MA-AS2-07B | IV | [EN] [FR] | |||||
| Wine turbidity (Oeno 4/2000, revised by 377/2009) | OIV-MA-AS2-08 | IV | [EN] [FR] | |||||
| Folin-Ciocalteu index (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS2-10 | IV | [EN] [FR] | |||||
| Chromatic characteristics (Oeno 1/2006) | OIV-MA-AS2-11 | I | [EN] [ES] [FR] [DE] [IT] |
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| Determination of the 18O/16O isotopic ratio of water (Oeno 353/2009) | OIV-MA-AS2-12 | II | [EN] [ES] [FR] [DE] [IT] |
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| Method for the determination of the size of pieces of oak wood by screening (Oeno 406-2011) | OIV-MA-AS2-13 | I | [EN] [ES] [FR] [DE] [IT] | |||||
| Title | Reference | Method type | ||||||
| Reducing substances (A 4, revised by 377/2009) | OIV-MA-AS311-01A | IV | [EN] [FR] | |||||
| Glucose and fructose (enzymatic method) (revised by 377/2009) | OIV-MA-AS311-02 | II | [EN] [FR] | |||||
| Sugar content by HPLC (Oeno 23/2003) | OIV-MA-AS311-03 | II | [EN] [ES] [FR] | |||||
| Stabilisation of musts to detect the addition of sucrose (A 5) | OIV-MA-AS311-04 | [EN] [FR] | ||||||
| Determination of the deuterium distribution in ethanol derived from fermentation of grape musts, concentrated grape musts, rectified concentrated grape musts and wines by application of nuclear magnetic resonance (SNIFNMR/ RMNFINS) (Oeno 426-2011) |
OIV-MA-AS311-05 | II | [EN] [ES] [FR] [DE] [IT] | |||||
| Polyols derived from sugars (Oeno 9/2006) | OIV-MA-AS311-06 | IV | [EN] [ES] [FR] [DE] [IT] |
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| Glucose and fructose (pHmetry) (Oeno 10/2006, revised by 377/2009) | OIV-MA-AS311-07 | III | [EN] [ES] [FR] [DE] [IT] |
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| Glucose, fructose and saccharose (pHmetry) (Oeno 11/2006, revised by 377/2009) | OIV-MA-AS311-08 | IV | [EN] [ES] [FR] [DE] [IT] |
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| Title | Reference | Method type | ||||||
| Alcoholic strength by volume (pycnometry, frequency oscillation, hydrostatic balance) (A2; 8/2000; 24/2003; revised by 377/2009) | OIV-MA-AS312-01A | I | [EN] [FR] | |||||
| Alcoholic strength by volume (hydrometer, refractometry) (A2, revised by 377/2009) | OIV-MA-AS312-01B | IV | [EN] [FR] | |||||
| Conversion tables (A2) | OIV-MA-AS312-02 | [EN] [FR] | ||||||
| Methanol (CG) (A 41, revised by 377/2009) | OIV-MA-AS312-03A | IV | [EN] [FR] | |||||
| Methanol (colorimetry) (A 41, revised by 377/2009) | OIV-MA-AS312-03B | IV | [EN] [FR] | |||||
| Glycerol and 2.3-butanediol (A 21, revised by 377/2009) | OIV-MA-AS312-04 | IV | [EN] [FR] | |||||
| Glycerol (enzymatic method) (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS312-05 | IV | [EN] [FR] | |||||
| Determination of the isotopic ratio of ethanol (Oeno 17/2001) | OIV-MA-AS312-06 | II | [EN] [ES] [FR] | |||||
| Glycerol (GC-C-IRMS or HPLC-IRMS method (OIV - Oeno 343-2010) | OIV-MA-AS312-07 | IV | [EN] [ES] [FR] [DE] [IT] |
|||||
| Title | Reference | Method type | ||||||
| Total acidity (A 10, revised by 377/2009) | OIV-MA-AS313-01 | I | [EN] [FR] | |||||
| Volatile acidity (A 11, revised by 377/2009) | OIV-MA-AS313-02 | I | [EN] [FR] | |||||
| Fixed acidity (A 11, revised by 377/2009) | OIV-MA-AS313-03 | I | [EN] [FR] | |||||
| Organic acids (general HPLC method) (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS313-04 | IV | [EN] [FR] | |||||
| Tartaric acid (gravimetry) (A 12, revised by 377/2009) | OIV-MA-AS313-05A | IV | [EN] [FR] | |||||
| Lactic acid (enzymatic method) (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS313-07 | II | [EN] [FR] | |||||
| Citric acid - chemical method (A 29) | OIV-MA-AS313-08 | IV | [EN] [FR] | |||||
| Citric acid (enzymatic method) (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS313-09 | II | [EN] [FR] | |||||
| Total malic acid (A 33, revised by 377/2009) | OIV-MA-AS313-10 | IV | [EN] [FR] | |||||
| L-malic acid: enzymatic method (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS313-11 | II | [EN] [FR] | |||||
| D-malic acid: enzymatic method (Oeno 6/98, revised by 377/2009) | OIV-MA-AS313-12A | II | [EN] [FR] | |||||
| D-malic acid - enzymatic method low concentrations (Oeno 16/2002, revised by 377/2009) | OIV-MA-AS313-12B | IV | [EN] [ES] [FR] | |||||
| L-ascorbic acid (spectrofluorimetry) (A 28, revised by 377/2009) | OIV-MA-AS313-13A | IV | [EN] [FR] | |||||
| Sorbic acid (spectrophotometry) (A 30, revised by 377/2009) | OIV-MA-AS313-14A | IV | [EN] [FR] | |||||
| Sorbic acid (GC) (A 30, revised by 377/2009) | OIV-MA-AS313-14B | IV | [EN] [FR] | |||||
| Sorbic acid (TLC) (A 30, revised by 377/2009) | OIV-MA-AS313-14C | IV | [EN] [FR] | |||||
| pH (A 31, revision by Oeno 438-2011) | OIV-MA-AS313-15 | I | [EN] [FR] | |||||
| Organic acid: ionic chromatography (Oeno 23/2004) | OIV-MA-AS313-16 | IV | [EN] [ES] [FR] [DE] [IT] |
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| Shikimic acid (Oeno 33/2004) | OIV-MA-AS313-17 | II | [EN] [ES] [FR] [DE] [IT] |
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| Sorbic acid (capillary electrophoresis) (Oeno 4/2006) | OIV-MA-AS313-18 | IV | [EN] [ES] [FR] [DE] [IT] |
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| Organic acids and sulphates (capillary electrophoresis) (Oeno 5/2006 extended by Oeno 407-2011) | OIV-MA-AS313-19 | II et III | [EN] [ES] [FR] [DE] [IT] | |||||
| Sorbic, benzoic, salicylic acids (Oeno 6/2006) | OIV-MA-AS313-20 | IV | [EN] [ES] [FR] [DE] [IT] |
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| Metatartaric acid (Oeno 10/2007) | OIV-MA-AS313-21 | IV | [EN] [ES] [FR] [DE] [IT] |
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| Determination of L-ascorbic and D-isoascorbic acids by HPLC (Oeno 11/2008) | OIV-MA-AS313-22 | II | [EN] [ES] [FR] [DE] [IT] |
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| Identification of L-tartaric acid (Oeno 12/2008) | OIV-MA-AS313-23 | IV | [EN] [ES] [FR] [DE] [IT] |
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| Title | Reference | Method type | ||||||
| Carbon dioxide (A 39 modified by Oeno 21/2003 and completed by resolution Oeno 3/2006, revised by 377/2009) | OIV-MA-AS314-01 | II | [EN] [FR] | |||||
| Method of measuring excess pressure in sparkling wines (Oeno 21/2003) | OIV-MA-AS314-02 | I | [EN] [ES] [FR] | |||||
| Determination of the 13C/12C isotopic ratio of CO2 in sparkling wines (Oeno 7/2005) | OIV-MA-AS314-03 | II | [EN] [ES] [FR] [DE] [IT] |
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| Carbon dioxide (manometric method (Oeno 2/2006) | OIV-MA-AS314-04 | II | [EN] [ES] [FR] [DE] [IT] |
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| Title | Reference | Method type | ||||||
| Acetaldehyde (A 37, revised by 377/2009) | OIV-MA-AS315-01 | IV | [EN] [FR] | |||||
| Ethyl acetate (GC) (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS315-02A | IV | [EN] [FR] | |||||
| Ethyl acetate (titrimetry) revised by 377/2009 | OIV-MA-AS315-02B | IV | [EN] [FR] | |||||
| Malvidin diglucoside (A 18, revised by 377/2009) | OIV-MA-AS315-03 | IV | [EN] [FR] | |||||
| Ethyl carbamate (Oeno 8/98, revised by 377/2009) | OIV-MA-AS315-04 | II | [EN] [FR] | |||||
| 5- (Hydroxymethyl)furfural (colorimetry) (A 19, revised by 377/2009) | OIV-MA-AS315-05A | IV | [EN] [FR] | |||||
| Hydroxymethylfurfural (HPLC) (A 19, revision by 377/2009) | OIV-MA-AS315-05B | IV | [EN] [FR] | |||||
| Cyanide derivatives (Oeno 4/94, revised by 377/2009) | OIV-MA-AS315-06 | II | [EN] [FR] | |||||
| Artificial sweeteners (TLC: saccharine, cyclamate, dulcin and P-4000(A 36, revised by 377/2009) | OIV-MA-AS315-07A | IV | [EN] [FR] | |||||
| Artificial sweeteners (TLC: saccharine, cyclamate and Dulcin) (A 36, revised by 377/2009) | OIV-MA-AS315-07B | IV | [EN] [FR] | |||||
| Artificial colourants (A 43, revised by 377/2009) | OIV-MA-AS315-08 | IV | [EN] [FR] | |||||
| Diethylene glycol (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS315-09 | IV | [EN] [FR] | |||||
| Ochratoxin A (Oeno 16/2001, revised by Oeno 349-2011) | OIV-MA-AS315-10 | II | [EN] [FR] | |||||
| Determination of nine major anthocyanins in red and rosé wines using HPLC (Oeno 22/2003, Oeno 12/2007) | OIV-MA-AS315-11 | II | [EN] [FR] | |||||
| Plant proteins (Oeno 24/2004) | OIV-MA-AS315-12 | IV | [EN] [ES] [FR] [DE] [IT] |
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| Determination of lysozyme by HPLC (Oeno 8/2007) | OIV-MA-AS315-14 | IV | [EN] [ES] [FR] [DE] [IT] | |||||
| Determination of 3-Methoxypropane-1,2-diol and cyclic diglycerols (Oeno 11/2007) | OIV-MA-AS315-15 | II | [EN] [ES] [FR] [DE] [IT] | |||||
| Determination of releasable 2,4,6-trichloranisole in wine (Oeno 296/2009) | OIV-MA-AS315-16 | IV | [EN] [ES] [FR] [DE] [IT] | |||||
| Determining the presence and content of polychlorophenols and polychloroanisols (Oeno 374/2009) | OIV-MA-AS315-17 | IV | [EN] [ES] [FR] [DE] [IT] | |||||
| Analysis of biogenic amines by HPLC (Oeno 346/2009) | OIV-MA-AS315-18 | II | [EN] [ES] [FR] [DE] [IT] | |||||
| Glutathione content (Oeno 345/2009) | OIV-MA-AS315-19 | IV | [EN] [ES] [FR] [DE] [IT] | |||||
| Determination of α-dicarbonyl compounds of wine by HPLC after derivation (Oeno 386A-2010) | OIV-MA-AS315-20 | IV | [EN] [ES] [FR] [DE] [IT] | |||||
| Determination of α-dicarbonyl compounds of wine by GC after derivation (Oeno 386B-2010) | OIV-MA-AS315-21 | IV | [EN] [ES] [FR] [DE] [IT] | |||||
| Determination of carboxymethylcellulose in white wine (Oeno 404/-2010) | OIV-MA-AS315-22 | IV | [EN] [ES] [FR] [DE] [IT] | |||||
 Quantification of potentially allergenic residues of fining agent proteins in wine (Oeno 427-2010 modified by OIV-COMEX 502-2012) |
OIV-MA-AS315-23 | criteria | [EN] [ES] [FR] [DE] [IT] | |||||
| Determination of lysozyme in wine using high-performance capillary electrophoresis (Oeno 385/2012) |
OIV-MA-AS315-24 | IV | [EN] [FR] [ES] [DE] [IT] | |||||
| Title | Reference | Method type | ||||||
| Total bromine (A 23, revised by 377/2009) | OIV-MA-AS321-01 | IV | [EN] [FR] | |||||
| Chlorides (A 15, revision by 377/2009) | OIV-MA-SA321-02 | II | [EN] [FR] | |||||
| Fluorides (A22; Oeno 22/2004) | OIV-MA-AS321-03 | II | [EN] [FR] | |||||
| Total phosphorus (A 16, revised by 377/2009) | OIV-MA-AS321-04 | IV | [EN] [FR] | |||||
| Sulphates (gravimetry) (A 14, revised by 377/2009) | OIV-MA-AS321-05A | II | [EN] [FR] | |||||
| Title | Reference | Method type | ||||||
| Ammonium (A 20, revised by 377/2009) | OIV-MA-AS322-01 | IV | [EN] [FR] | |||||
| Potassium (AAS) (A 8, revised by 377/2009) | OIV-MA-AS322-02A | II | [EN] [FR] | |||||
| Potassium (flame photometry) (A 8, revised by 377/2009) | OIV-MA-AS322-02B | III | [EN] [FR] | |||||
| Sodium (AAS) (A 25, revised by 377/2009) | OIV-MA-AS322-03A | II | [EN] [FR] | |||||
| Sodium (flame photometry) (A 25, revised by 377/2009) | OIV-MA-AS322-03B | III | [EN] [FR] | |||||
| Calcium (A 26, revised by 377/2009) | OIV-MA-AS322-04 | II | [EN] [FR] | |||||
| Iron (AAS) (A 9, revised by 377/2009) | OIV-MA-AS322-05A | IV | [EN] [FR] | |||||
| Iron (colorimetry) (A 9, revised by 377/2009) | OIV-MA-AS322-05B | IV | [EN] [FR] | |||||
| Copper (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS322-06 | IV | [EN] [FR] | |||||
| Magnesium (A 26) | OIV-MA-AS322-07 | II | [EN] [FR] | |||||
| Zinc (A 45) | OIV-MA-AS322-08 | IV | [EN] [FR] | |||||
| Silver (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS322-09 | IV | [EN] [FR] | |||||
| Cadmium (OIV Compendium ed. 1990, revised by 377/2009) | OIV-MA-AS322-10 | IV | [EN] [FR] | |||||
| Lead (criteria for methods) (Oeno 7/2006) | OIV-MA-AS322-12 | II | [EN] [ES] [FR] [DE] [IT] | |||||
| Title | Reference | Method type | ||||||
| Arsenic (AAS) (Oeno 14/2002, revised by 377/2009) | OIV-MA-AS323-01A | IV | [EN] [ES] [FR] | |||||
| Arsenic (AAS) (A 34, revised by 377/2009) | OIV-MA-AS323-01B | IV | [EN] [FR] | |||||
| Total nitrogen (A 40, revised by 377/2009) | OIV-MA-AS323-02A | IV | [EN] [FR] | |||||
| Total nitrogen - Dumas method (Oeno 13/2002, revised by 377/2009) | OIV-MA-AS323-02B | II | [EN] [ES] [FR] | |||||
| Boron (A 44, revised by 377/2009) | OIV-MA-AS323-03 | IV | [EN] [FR] | |||||
| Sulphur dioxide (titrimetry) (A 17 revised by 377/2009) | OIV-MA-AS323-04A | II | [EN] [FR] | |||||
| Sulphur dioxide (iodometry) (A 17 revised by 377/2009) | OIV-MA-AS323-04B | IV | [EN] [FR] | |||||
| Sulphur dioxide (molecular method) (A 17 revised by 377/2009) | OIV-MA-AS323-04C | IV | [EN] [FR] | |||||
| Sulphur dioxide - grape juice (A 17 revised by 377/2009) | OIV-MA-AS323-05 | IV | [EN] [FR] | |||||
| Mercury - atomic fluorescence (Oeno 15/2002, revised by 377/2009) | OIV-MA-AS323-06 | IV | [EN] [ES] [FR] | |||||
| Multi-elemental analysis using ICP-MS (Oeno 344-2010) | OIV-MA-AS323-07 | II | [EN] [ES] [FR] [DE] [IT] | |||||
| Assay of pesticide residues in wine following extraction using the Quechers method (Oeno 436/2012) |
OIV-MA-AS323-08 | II | [EN] [FR] [ES] [DE] [IT] | |||||
| Determination of natamycin in wines (Oeno 461/2012) |
OIV-MA-AS323-09 | IV | [EN] [FR] [ES] [DE] [IT] | |||||
| Title | Reference | Method type | ||||||
| Microbiological analysis (Oeno 206-2010) | OIV-MA-AS4-01 | IV | [EN] [ES] [FR] [DE] [IT] | |||||
| Detection of preservatives and fermentation inhibitors (Fermentability test) (A35; Oeno 6/2006; revised by 377/2009) | OIV-MA-AS4-02A | IV | [EN] [ES] [FR] [DE] [IT] | |||||
| Detection of preservatives and fermentation inhibitors (Detection of sorbic, benzoic, p-chlorobenzoic, salicylic acids and p-hydrobenzoic acid and its esters) (A35; Oeno 6/2006; revised by 377/2009) | OIV-MA-AS4-02B | IV | [EN] [FR] | |||||
| Detection of preservatives and fermentation inhibitors (Detection of monohalogen derivatives of acetic acid) (A35; Oeno 6/2006; revised by 377/2009) | OIV-MA-AS4-02C | IV | [EN] [FR] | |||||
| Detection of preservatives and fermentation inhibitors (Detection and determination of ethyl pyrocarbonate) (A35; Oeno 6/2006; revised by 377/2009) | OIV-MA-AS4-02D | IV | [EN] [FR] | |||||
| Detection of preservatives and fermentation inhibitors (Detection of dehydroacetic acid) (A35; Oeno 6/2006; revised by 377/2009) | OIV-MA-AS4-02E | IV | [EN] [FR] | |||||
| Detection of preservatives and fermentation inhibitors (Sodium azide by HPLC) (A35; Oeno 6/2006; revised by 377/2009) | OIV-MA-AS4-02F | IV | [EN] [FR] | |||||
| Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR (Oeno 414-2011) | OIV-MA-AS4-03 | IV | [EN] [ES] [FR] [DE] [IT] | |||||
| Title | Reference | Method type | ||||||
| Differentiation of fortified musts and sweet fortified wines (revised by 377/2009) | OIV-MA-AS5-01 | [EN] [FR] | ||||||
| Title | Reference | Method type | ||||||
| Rules for the application of methods of analysis | OIV-MA-B1-01 | [EN] [FR] | ||||||
| Certificates of analysis templates | OIV-MA-B1-02 | [EN] [FR] | ||||||
| Title | Reference | Method type | ||||||
| Maximum acceptable limits of various elements contained in wine | OIV-MA-C1-01 | [EN] [FR] | ||||||
| Title | Reference | Method type | ||||||
| Gluconic acid (Oeno 4/91) | OIV-MA-D1-01 | [EN] [FR] | ||||||
| Characterisation of wines resulting from overpressing (Oeno 5/91) | OIV-MA-D1-02 | [EN] [FR] | ||||||
| Level of sodium and chloride ions in wines (Oeno 6/91) | OIV-MA-D1-03 | [EN] [FR] | ||||||
| Title | Reference | Method type | |
| Conductivity (Oeno 419A-2011) | OIV-MA-F1-01 | IV | [EN] [FR] [ES] [IT] [DE] |
| Hydroxymethylfurfural (HMF) by High-Performance Liquid Chromatography (Oeno 419A-2011) | OIV-MA-F1-02 | IV | [EN] [FR] [ES] [IT] [DE] |
| Determination of the acquired alcoholic strength by volume (ASV) of concentrated musts (CM) and grape sugar (or rectified concentrated musts, RCM) (Oeno 419A-2011) | OIV-MA-F1-03 | IV | [EN] [FR] [ES] [IT] [DE] |
| Sucrose by high-performance liquid chromatography (Oeno 419A-2011) | OIV-MA-F1-04 | IV | [EN] [FR] [ES] [IT] [DE] |
| Total acidity (Oeno 419A-2011) | OIV-MA-F1-05 | IV | [EN] [FR] [ES] [IT] [DE] |
| pH (Oeno 419A-2011) | OIV-MA-F1-06 | IV | [EN] [FR] [ES] [IT] [DE] |
| Sulphur dioxide (Oeno 419A-2011) | OIV-MA-F1-07 | IV | [EN] [FR] [ES] [IT] [DE] |
| Chromatic characteristics (Oeno 419A-2011) | OIV-MA-F1-08 | IV | [EN] [FR] [ES] [IT] [DE] |
| Specific methods for the analysis of grape sugar: total cations (Oeno 419B/2012) |
OIV-MA-F1-09 | I | [EN] [FR] [ES] [DE] [IT] |
| Specific methods for the analysis of grape sugar : heavy metal by ETAAS (Oeno 419B/2012) |
OIV-MA-F1-10 | IV | [EN] [FR] [ES] [DE] [IT] |
| Specific methods for the analysis of grape sugar: heavy metal (ICP-MS) (Oeno 419B/2012) |
OIV-MA-F1-11 | IV | [EN] [FR] [ES] [DE] [IT] |