Gluconic Acid
OIV-MA-D1-01 Gluconic acid
Gluconic acid is always present in musts and wines.
In wines derived from a sound, mature harvest, its level does not exceed 200—300 mg/L.
Gluconic acid increases through over-ripening by raisining and especially by the intervention of Botrytis cinerea.
Maximum acceptable
OIV-MA-C1-01 Maximum acceptable limits of various substances caontained in wine (2019 issue)
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Citric acid: |
Certificates of analysis
OIV-MA-B1-02 Certificates of analysis
WITHDRAWN BY OIV-OENO 712A-2024
Rules for the implementation
OIV-MA-B1-01 Commonly used analytical parameters for wines and sparkling wines
A. Scope of application:
To present recommendations for certificates of analysis that address certain aspects of wines and special wines as described in part C of this document.
Differentiation of fortified musts and sweet fortified wines
OIV-MA-AS5-01 Differentiation of fortified musts and sweet fortified wines
Type IV method
- Principle of the method
1.1. Method of screening
Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR (Type-IV)
OIV-MA-AS4-03 Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR
Type IV method
Warning to users
Phenol: All handling procedures involving phenol must be performed under a fume hood and gloves must be worn. All phenol-contaminated residues must be collected in suitable containers.
Detection of preservatives and fermentation inihibitors (Sodium Azide by HPLC) (Type-IV)
OIV-MA-AS4-02F Detection of preservatives and fermentation inhibitors
Type IV method
- Sodium Azide
1.1. Method by high performance liquid chromatography
Detection of preservatives and fermentation inihibitors (Examination of dehydroacetic acid) (Type-IV)
OIV-MA-AS4-02E Detection of preservatives and fermentation inhibitors
Type IV method
- Examination of dehydroacetic acid
1.1. Principle
Detection of preservatives and fermentation inihibitors (determination of ethyl pyrocarbonate) (Type-IV)
OIV-MA-AS4-02D Detection of preservatives and fermentation inhibitors
Type IV method
- Examination and determination of ethyl pyrocarbonate (diethyl dicarbonate)
1.1. Principle
Detection of preservatives and fermentation inihibitors (Detection of the monohalogen derivatives of acetic acid) (Type-IV)
OIV-MA-AS4-02C Detection of preservatives and fermentation inhibitors
Type IV method
- Detection of the monohalogen derivatives of acetic acid
1.1. Principle