OIV-MA-AS1-10 Estimation of the detection and quantification limits of a method of analysis

1. Purpose: to establish the detection and quantification limits of a method

N.B. : The proposed calculation procedure sets « detection and quantification limiting » values with respect to the instrumental response.

OIV-MA-AS1-09 Protocol for the designe, conducts and interpretation of collaborative studies

Introduction

OIV-MA-AS1-08 Reliability of analytical results

Data concerning the reliability of analytical methods, as determined by collaborative studies, are applicable in the following cases:

OIV-MA-AS1-07 Collaborative study

The purpose of the collaborative study is to give a quantified indication of the precision of method of analysis, expressed as its repeatability r and reproducibility R.

OIV-MA-AS1-05 Principle of validation of routine methods with respect of reference methods

Principle of validation of routine methods with respect to reference methods

OIV-MA-D1-03 The level of soidum and chloride ions in wine

Notice

The level of Chloride and sodium ions in wines essentially depends on the geographic, geologic and climatic conditions of vine culture.

As a general rule, the levels of these ions are low.

OIV-MA-D1-02 Characterization of wines resulting from overpressing

Notice

In view of the results of the discussions concerning the tests on DESCRIPTIVE CHARACTERISTICS OF WINES RESULTING FROM OVERPRESSING, the experts have confirmed that, for the group of tests done, the behavior of wines is very different depending on the variety. This renders immpossib1e all interpretation concerning wines coming from several varieties.

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.