RESOLUTION OENO 1/99

COMPETENCE LEVEL FOR WINE PROFESSIONALS

THE GENERAL ASSEMBLY,

BASED on the proposal by Committee II "Oenology," having considered the work of the expert group "Training,"

RESOLUTION OENO 73/2000

USE VERSUS ABUSE OF WINE: PUBLIC POLICY

THE GENERAL ASSEMBLY,

BASED ON THE PROPOSAL of the "Social Aspects of Wine Consumption" expert group and the "Nutrition and Health" sub-commission,

AFTER validating the Educational Program on Wine and Society concerning education on the proper manner to consume wine and preventing alcohol abuse,

RESOLUTION OENO 72/2000

NECESSITY FOR PUBLIC HEALTH OF RESEARCH ON METABOLISM OF WINE COMPOUNDS

THE GENERAL ASSEMBLY,

BASED ON THE PROPOSAL of the "Wine and Health" expert group and the "Nutrition and Health" sub-commission,

AFTER CONSIDERING scientific data,:

CONSIDERING clinical interventions and other experimental studies, it appears that:

RESOLUTION OENO 71/2000

XX. WINE VINEGAR - AUTHENTIFICATION VIA FINE-NMR^ AND OTHER ISOTOPIC METHODS (OIV-MA-VI-20)

1.      Objective and principle

The main objective for this procedure is to detect and measure synthetic acetic acid in vinegars and also detect any other downgrading of vinegars. 

RESOLUTION OENO 70/2000

XIX. WINE VINEGAR - MEASUREMENT OF METHANOL, SUPERIOR ALCOHOLS AND ETHYL ACETATE (OIV-MA-VI-19)

1.      INTRODUCTION

The method described here allows to measure, at the same time, several major volatile components of vinegars. The interest of this measurement is two-fold, organoleptic and possibly toxicologic.

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.