Commission Oenology

Adopted

Measurement of the copper content

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.

Measurement of sulphate content

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).

Measurement of chloride content

RESOLUTION OENO 62/2000

XI. WINE VINEGAR - MEASUREMENT OF CHLORIDE CONTENT (OIV-MA-VI-11)

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 total ascorbic acid content

RESOLUTION OENO 61/2000

X.

Determination of the total sulfur dioxide content

RESOLUTION OENO 60/2000

IX.

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.