Determination of carboxymethyl cellulose in white wines (Type-IV)
OIV-MA-AS315-22 Determination of carboxymethyl cellulose (cellulose gum, CMC) in white wines
Type IV method
Determination of a-dicarbonyl compounds of wine by GC after derivatization (Type-IV)
OIV-MA-AS315-21 Method for the determination of α-dicarbonyl compounds of wine by GC after derivitatization by 1,2-diaminobenzene
Type IV method
Determination of a-dicarbonyl compounds of wine by HPLC after derivatization (Type-IV)
OIV-MA-AS315-20 Method for the determination of α-dicarbonyl compounds of wine by HPLC after derivizationation by 1,2-diaminobenzene
Type IV method
Determination of glutathione (Type-IV)
OIV-MA-AS315-19 Determination of glutathione in musts and wines by capillary electrophoresis
Type IV method
Analysis of biogenic amines in musts and wines HPLC (Type-II)
OIV-MA-AS315-18 Analysis of biogenic amines in musts and wines using HPLC
Type II method
- Scope
This method can be applied for analysing biogenic amines in musts and wines:
Determining the presence and content of polychlorophenols and polychloroanisols in wines, cork stoppers, wood and bentonites used as atmospheric traps (Type-IV)
OIV-MA-AS315-17 Determining the presence and content of polychlorophenols and polychloroanisols in wines, cork stoppers, wood and bentonites used as atmospheric traps
Type IV method
- Scope
All wines, cork stoppers, bentonites (absorption traps) and wood.
Determination of releasable 2,4,6-trichloroanisole in wine (Type-IV)
OIV-MA-AS315-16 Determination of releasable 2,4,6-trichloroanisole in wine by cork stoppers
Type IV method
- Scope
Determination of 3-methoxypropane-1,2-diol and cycli diglycerols (by-products of technical glycerol) in wine by GC-MS- Description of the method and collaborative study
OIV-MA-AS315-15 Determination of 3-methoxypropane-1,2-diol and cyclic diglycerols (by products of technical glycerol) in wine by GC-MS- Description of the method and collaborative study
Type II method
Determination of Lysozyme by HPLC (Type-IV)
OIV-MA-AS315-14 Measurement of lysozyme in wine by high performance liquid chromatography
Type IV method
- Introduction
It is preferable to have an analysis method available for lysozyme which is not based on enzyme activity.
Plant proteins (Type-IV)
OIV-MA-AS315-12 Determination of plant proteins in wines and musts
Type IV method
The technique developed below enables to determine the quantity of proteins possibly remaining in beverages treated with proteins of plant origin after racking.