Methanol (colorimetry) (Type-IV)
OIV-MA-AS312-03B Methanol
Type IV method
- Principle
Methanol (GC) (Type-IV)
OIV-MA-AS312-03A Methanol
Type II method
- Scope of application
This method is applicable to the determination of methanol in wine for concentrations between 50 and 500 mg/L.
Tables of correction
OIV-MA-AS312-02 Alcoholic strength by volume
Alcoholic strength by volume (Type-I-and-IV)
OIV-MA-AS312-01 Alcoholic strength by volume
Type I and type IV methods
- Introduction
This resolution is made up of one part on distillate preparation, followed by 4 methods (A, B, C and D) to determine the alcoholic strength by volume of this distillate.
Determination of D-glucose and D-fructose in wines by automated enzymatic method (Type-III)
OIV-MA-AS311-10 Determination of D-glucose and D-fructose in wines by automated enzymatic method
Type III method
- Scope of application
This method makes it possible to determine the sum of D-glucose and D-fructose in wine by specific enzyme analysis using an automatic sequential analyser.
Determination of the 13C/12C isotope ratios of glucose, fructose, glycerol, ethanol in production of vitivinicultural origin by high-performance liquid chromatography coupled to isotope ratio mass spectrometry (Type-II-and-III)
OIV-MA-AS311-09 Determination of the 
Glucose, fructose and saccharose (pHmetry) (Type-IV)
OIV-MA-AS311-08 Whole determination of glucose, fructose and saccharose content in wines by differential ph-metry
Type IV method
- Scope
This method is applicable to the analysis of glucose and fructose in wines between 0 and 270 g/L.
Glucose and fructose (pHmetry) (Type-III)
OIV-MA-AS311-07 Joint determination of the glucose and fructose content in wines by differential ph-metry
Type III method
- Scope
This method is applicable to the analysis of glucose and fructose in wines between 0 and 60 g/L (average level) or 50 and 270 g/L (high level).
Polyols derived from sugars (Type-IV)
OIV-MA-AS311-06 Determination of polyols derived from sugars and residual sugars found in dry wines by means of gas chromatography
Type IV method
- Scope
Simultaneous determination of the erythritol, arabitol, mannitol, sorbitol and meso-inositol content of wines.
Stabilisation of musts to detect Addition of sucrose
OIV-MA-AS311-04 Stabilization of musts to detect the addition of sucrose
- Principle of the method
The sample is brought to pH 7 with a sodium hydroxide solution and an equal volume of acetone is added.