Malvidin Diglucoside (Type-IV)
OIV-MA-AS315-03 Malvidin diglucoside
Type IV method
- Principle
Malvidin diglucoside, oxidized by nitric acid, is converted to a substance that, in an ammonium medium, emits a vivid green fluorescence in ultraviolet light.
Ethyl Acetate (titrimetry) (Type-IV)
OIV-MA-AS315-02B Ethyl acetate
Type IV method
- Principle of the method
Ethyl Acetate (GC) (Type-IV)
OIV-MA-AS315-02A Ethyl acetate
Type IV method
- Principle of the method
Ethyl acetate is determined by gas chromatography on wine distillate using an internal standard.
Acetaldehyde (ethanal) (Type-IV)
OIV-MA-AS315-01 Acetaldehyde
Type IV method
- Principle
Acetaldehyde (ethanal) in carbon decolorized wine, reacts with sodium nitroferricyanide and piperidine and causes a green to violet color change whose intensity is measured at 570 nm.
Carbone dioxyde (manometric method) (Type-II)
OIV-MA-AS314-04 Determination of carbon dioxide in wine by manometric method (for a range of concentration from 0.5 g/L to 7 g/L
Type II method
Determination of the carbon isotope ratio 13C/12C of CO2 in sparkling wines (Type-II)
OIV-MA-AS314-03 Determination of the carbon isotope ratio 
Overpressure measurment of sparkling wines (Type-I)
OIV-MA-AS314-02 Overpressure measurement of sparkling wines
Type I method
- Principle
After thermal stabilisation and agitation of the bottle, the overpressure is measured using an aphrometer (pressure gauge). It is expressed in Pascals (Pa) (type 1 method).
Carbone Dioxide (Type-II)
OIV-MA-AS314-01 Carbone dioxide (with a. range of concentration up to 1.5 g/L)
Type II method
Determination of D-gluconic acid in wines and musts by automated enzymatic method (Type-II)
OIV-MA-AS313-28 Determination of D-gluconic acid in wines and musts by automated enzymatic method
Type II method
Determination of acetic acid in wines by automated enzymatic method (Type-II)
OIV-MA-AS313-27 Determination of acetic acid in wines by automated enzymatic method
Type II method