Measurement of the acetoin content (Type IV)
Method OIV-MA-VI-18 : R2000
Type IV method
Measurement of the acetoin content in vinegars
(OENO 69/2000)
Measurement of mercury content (cold vapour method) (Type IV)
Method OIV-MA-VI-17 : R2000
Type IV method
Measurement of mercury content in vinegars (cold vapour method)
(OENO 68/2000)
1. Principle
Vinegar mineralization: is performed in an acidic environment, through a reflux heating method; complete mineralization with potassium permanganate.
Measurement of lead content (Type IV)
Method OIV-MA-VI-16 : R2000
Type IV method
Measurement of lead content in vinegars
(OENO 67/2000)
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.
Measurement of iron content (Type IV)
Method OIV-MA-VI-15 : R2000
Type IV method
Measurement of iron content in vinegars
(OENO 66/2000)
Measurement of zinc content (Type II)
Method OIV-MA-VI-14 : R2000
Type II method
Measurement of zinc content in vinegars
(OENO 65/2000)
1. Introduction
As for copper, the presence of zinc in vinegars mainly has its origin in contaminations from contact materials during their manufacture, and, likewise, excessive content could cause hazes or even serious alterations in the colour.
Measurement of the copper content (Type II)
Method OIV-MA-VI-13 : R2000
Type II method
Measurement of the copper content in vinegars
(OENO 64/2000)
Measurement of sulphate content (Type IV)
Method OIV-MA-VI-12 : R2000
Type IV method
Measurement of sulphate content in vinegars
(OENO 63/2000)
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).
Measurement of chloride content (Type IV)
Method OIV-MA-VI-11 : R2000
Type IV method
Measurement of chloride content in vinegars
(OENO 62/2000)
1. Introduction
The main objective of the measurement of chloride content is the detection of the fraudulent increase in the dry extract by the addition of sodium chloride.
Determination of the total sulfur dioxide content (Type IV)
Method OIV-MA-VI-10 : R2000
Type IV method
Determination of total ascorbic acid content in vinegars
(OENO 61/2000)
Determination of the non-volatile reducing substances content (Type II)
Method OIV-MA-VI-08 : R2000
Type II method
Determination of the non-volatile reducing substances content in vinegars
(OENO 59/2000)
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.