RESOLUTION OENO 69/2000

XVIII. WINE VINEGAR - MEASUREMENT OF THE ACETOIN CONTENT (OIV-MA-VI-18)

1.      INTRODUCTION

Acetoin (CH₃COCHOHCH₃) is always present in wines and in vinegars. According to the bibliography its content in wines is of the order of 10 mg/L.

RESOLUTION OENO 68/2000

XVII. WINE VINEGAR - MEASUREMENT OF MERCURY CONTENT (cold vapour method) (OIV-MA-VI-17)

1.      PRINCIPLE

Vinegar mineralization: is performed in an acidic environment, through a reflux heating method; complete mineralization with potassium permanganate. 

RESOLUTION OENO 67/2000

XVI. WINE VINEGAR - MEASUREMENT OF LEAD CONTENT (OIV-MA-VI-16)

1.      INTRODUCTION

As for the other metals, the presence of lead in vinegars mainly has its origin in contaminations from contact materials during their manufacture, and of course the lead of the wine itself from which the vinegar has been made.

RESOLUTION OENO 66/2000

XV. WINE VINEGAR - MEASUREMENT OF IRON CONTENT (OIV-MA-VI-15)

1.      INTRODUCTION

As for the other metals, the presence of iron in vinegars mainly has its origin in contaminations from contact materials during their manufacture, and of course the iron of the wine itself from which the vinegar has been made.

RESOLUTION OENO 65/2000

XIV.

RESOLUTION OENO 64/2000

XIII. WINE VINEGAR - MEASUREMENT OF THE COPPER CONTENT (OIV-MA-VI-13)

1.      INTRODUCTION

The presence of copper in vinegars mainly has its origin in contaminations from contact materials during the different phases of their manufacture.

RESOLUTION OENO 63/2000

XII. WINE VINEGAR - MEASUREMENT OF SULPHATE CONTENT (OIV-MA-VI-12)

1.      INTRODUCTION

The main objective of the measurement of the sulphate content in vinegar is, as for the measurement of the chloride content, the detection of frauds (aimed at increasing the total dry extract).

RESOLUTION OENO 61/2000

X.