Determination of the non-volatile reducing substances content
RESOLUTION OENO 59/2000
VIII. WINE VINEGARS - DETERMINATION OF THE NON-VOLATILE REDUCING SUBSTANCES CONTENT (OIV-MA-VI-08)
1. DEFINITION
Non-volatile reducing substances are all the non-volatile substances having a reducing power in a copper-alkali solution and those that also have this power after hydrolysis.
Determination of ash content
RESOLUTION OENO 58/2000
VII.
Determination of the total dry extract content
RESOLUTION OENO 57/2000
VI.
Determination of the residual alcohol content
RESOLUTION OENO 56/2000
V. WINE VINEGARS - DETERMINATION OF THE RESIDUAL ALCOHOL CONTENT (OIV-MA-VI-05)
1. DEFINITION
The residual alcohol content is the percentage by volume of ethanol still contained in the vinegar after acetic fermentation.
Detection and quantification of the presence of synthetic acetic acid
RESOLUTION OENO 55/2000
IV.
Determination of the volatile acid content
RESOLUTION OENO 54/2000
III. WINE VINEGARS - DETERMINATION OF THE VOLATILE ACID CONTENT (OIV-MA-VI-03)
1. DEFINITION
By convention, the volatile acidity of vinegar refers to the difference between the total acidity and the fixed acidity.
Determination of the fixed acidity content
RESOLUTION OENO 53/2000
II. WINE VINEGARS - DETERMINATION OF THE FIXED ACIDITY CONTENT (OIV-MA-VI-02)
1. DEFINITION
The fixed acidity of a vinegar refers to all the fixed (non-volatile) acids titled in the presence of phenolphthalein in an alcoholic solution, used as indicator.
Determination of the total acidity content
RESOLUTION OENO 52/2000
I. WINE VINEGARS - DETERMINATION OF TOTAL ACIDITY CONTENT (OIV-MA-VI-01)
1. DEFINITION
The total acidity refers to a vinegar whose acidity can be titled in the presence of phenolphthalein in an alcoholic solution, used as indicator.
Collection of wine vinegar analysis methods
RESOLUTION OENO 51/2000
COLLECTION OF WINE VINEGAR ANALYSIS METHODS
THE GENERAL ASSEMBLY
CONSIDERING Article 5, paragraph 4 of the International Convention for the unification of methods of analysis and evaluation of wines of October 13, 1954,
At the proposal of the Sub-Commission for wine analysis and evaluation methods,
CONSIDERING the advantage of establishing an initial reference for methods of analyzing wine vinegars,
Thiamin hydrochloride
RESOLUTION OENO 50/2000
INTERNATIONAL OENOLOGICAL CODEX
THIAMINE HYDROCHLORIDE
3-[(4-amino-2-methyl-5-pyrimidinyl)methyl-5-
(2-hydroxyethyl-4-methylthiazolium hydrochloride
Thiamini hydrochloridum