Dosage of sugars in wine by HPLC
RESOLUTION OENO 23/2003
DOSAGE OF SUGARS IN WINE BY HPLC
THE GENERAL ASSEMBLY,
CONSIDERING Article 5, paragraph 4 of the International Convention for the Unification of Methods of Analysis and Appraisal of Wine of 13 October 1954,
UPON THE PROPOSAL of the Sub-commission of the Methods of Analysis and Appraisal of Wine,
HPLC-determination of nine major anthocyanins in red and rosé wine
RESOLUTION OENO 22/2003
HPLC-DETERMINATION OF NINE MAJOR ANTHOCYANINS IN RED AND ROSÉ WINE
THE GENERAL ASSEMBLY,
CONSIDERING Article 5, paragraph 4 of the International Convention for the Unification of Methods of Analysis and Appraisal of Wine of 13 October 1954,
UPON THE PROPOSAL of the Sub-commission of the Methods of Analysis and Appraisal of Wine,
Carbon dioxide Method of Analysis in Wines - Overpressure measurement of sparkling wines
RESOLUTION OENO 21/2003
CARBON DIOXIDE METHOD OF ANALYSIS IN WINES : OVERPRESSURE MEASUREMENT OF SPARKLING WINES
THE GENERAL ASSEMBLY,
CONSIDERING Article 5, paragraph 4 of the International Convention on the Unification of the Methods of Analysis and Appraisal of Wines of 13 October 1954,
UPON THE PROPOSAL of the Sub-commission of Methods of Analysis and Appraisal of Wine,
Limit for contents of Propane-1,2- Diol/Propylene glycol in wines
RESOLUTION OENO 20/2003
LIMIT FOR CONTENTS OF PROPANE-1,2- DIOL/PROPYLENE GLYCOL IN WINES
THE GENERAL ASSEMBLY,
CONSIDERING Article 5, paragraph 4 of the International Convention on the Unification of the Methods of Analysis and Appraisal of Wines of 13 October 1954,
UPON THE PROPOSAL of the Sub-commission on Methods of Analysis and Appraisal of Wines,
Reagents and titrated solutions used in the test trials of products used in oenology (Oenological Codex)
RESOLUTION OENO 19/2003
REAGENTS AND TITRATED SOLUTIONS USED IN THE TEST TRIALS OF PRODUCTS USED IN OENOLOGY (Oenological Codex)
THE GENERAL ASSEMBLY,
CONSIDERING Article 5, paragraph 4 of the International Convention for the Unification of Methods of Analysis and Appraisal of Wine of 13 October 1954,
Analytical and control techniques (Oenological Codex) - Chemical Section
RESOLUTION OENO 18/2003
ANALYTICAL AND CONTROL TECHNIQUES (Oenological Codex) - Chemical Section
THE GENERAL ASSEMBLY,
CONSIDERING Article 5, paragraph 4 of the International Convention of the Unification of Methods of Analysis and Appraisal of Wine of 13 October 1954,
UPON THE PROPOSAL of the Sub-commission of the Methods of Analysis and Appraisal of Wine,
DECIDES:
Active dry yeasts
RESOLUTION OENO 16/2003
ACTIVE DRY YEASTS
THE GENERAL ASSEMBLY,
CONSIDERING Article 5, paragraph 4 of the International Convention of the Unification of Methods of Analysis and Appraisal of Wines of 13 October 1954,
UPON THE PROPOSAL of the Sub-commission of Methods of Analysis and Appraisal of Wines,
Lactic bacteria
RESOLUTION OENO 15/2003
LACTIC BACTERIA
THE GENERAL ASSEMBLY,
CONSIDERING Article 5, paragraph 4 of the International Convention of the Unification of Methods of Analysis and Appraisal of Wines of 13 October 1954,
UPON PROPOSAL of the Sub-commission of Methods of Analysis and Appraisal of Wines,
Enzymatic preparations
RESOLUTION OENO 14/2003
ENZYMATIC PREPARATIONS
THE GENERAL ASSEMBLY,
CONSIDERING Article 5 of the International Convention on the Unification of the Methods of Analysis and Appraisal of Wines of 13 October 1954,
UPON THE PROPOSAL of the Sub-Commission on Methods of Analysis and Appraisal of Wines,
Gelatine
RESOLUTION OENO 13/2003
GELATINE
THE GENERAL ASSEMBLY,
CONSIDERING Article 5 of the International Convention of the Unification of Methods of Analysis and Appreciation of Wine of 13 October 1954,
UPON THE PROPOSAL of the Sub-committee Methods of Analysis and Appreciation of Wine,
DECIDES to replace the existing monograph by the following monograph in the International Oenology Codex: “Gelatine”