Compendium of International Methods of Analysis of Wines and Musts (2 vol.)

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General Remarks

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Classification of analytical methods

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Matrix effect for metals content analysis using atomic absorption

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Provisions on the use of proprietary methods that should be adopted by the OIV (Resolution OIV-OENO 526/2016)

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Wine turbidity

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Chromatic Characteristics

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Folin-Ciocalteu Index

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Determination of chromatic characteristics according to CIELab

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Determination of the size of pieces of oak wood by screening

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Method for 18 O/ 16 O isotope ratio determination of water in wines and must

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Measurement of the oxidation-reduction potential in wines

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Alkalinity of Ash

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Evaluation by refractometry of the sugar concentration in grape musts, concentrated grape musts and rectified concentrated grape musts

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Density and Specific Gravity at 20°C

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Total dry matter

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Total dry matter

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Ash

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Density and Specific Gravity at 20°C

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Reducing substances

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Glucose and fructose

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Dosage of sugars in wine by HPLC (Resolution Oeno 552/2016)

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Stabilization of Musts to Detect the Addition of Sucrose

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Determination of the deuterium distribution in ethanol derived from fermentation of grape musts, concentrated grape musts, grape sugar (rectified concentrated grape musts) and wines by application of nuclear magnetic resonance

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Determination of polyols derived from sugars and residual sugars found in dry wines by means of gas chromatography

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Joint determination of the glucose and fructose content in wines by differential ph-metry

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Whole determination of glucose, fructose and saccharose content in wines by differential ph-metry

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Glycerol (GC-C-IRMS or HPLC-IRMS method (OIV - Oeno 343-2010)

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Alcoholic strength by volume (Resolution Oeno 566/2016)

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Alcoholic strength by volume

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Table of apparent densities of ethanol-water mixtures

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Methanol

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Methanol (colorimetry) (A 41, revised by 377/2009)

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Glycerol and 2,3-Butanediol

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Glycerol (enzymatic method) (OIV Compendium ed. 1990, revised by 377/2009)

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Determination by isotope ratio mass spectometry 13C/12C of wine ethanol or that obtained through the fermentation of musts, concentrated musts or grape sugar

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Total acidity (Oeno 551/2015)

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Volatile acidity (A 11, revised by 377/2009)

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Fixed acidity (A 11, revised by 377/2009)

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Organic acids

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Tartaric acid

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Lactic acid (enzymatic method) (OIV Compendium ed. 1990, revised by 377/2009)

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Citric acid - chemical method (A 29)

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Citric acid - Enzymatic method

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Total malic acid (A 33, revised by 377/2009)

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L-malic acid: enzymatic method (OIV Compendium ed. 1990, revised by 377/2009)

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D-Malic acid

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D-malic acid - enzymatic method low concentrations (Oeno 16/2002, revised by 377/2009)

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L-Ascorbic acid

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Sorbic acid

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Sorbic acid

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Sorbic acid (TLC) (A 30, revised by 377/2009)

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pH (A 31, revision by Oeno 438-2011)

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Organic acid: ionic chromatography (Oeno 23/2004)

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Shikimic acid (Oeno 33/2004)

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Sorbic acid (capillary electrophoresis) (Oeno 4/2006)

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Determination of the principal organic acids of wines and sulphates by capillary electrophoresis

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Sorbic, benzoic, salicylic acids (Oeno 6/2006)

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Metatartaric acid (Oeno 10/2007)

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Determination of L-ascorbic and D-isoascorbic acids by HPLC (Oeno 11/2008)

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Identification of L- tartaric acid as being of plant or fossil origin by measuring its 14C activity

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Carbone Dioxide

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Method of measuring excess pressure in sparkling wines (Oeno 21/2003)

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Determination of the carbon isotope ratio 13C/12C of CO2 in sparkling wines Method using isotope ratio mass spectrometry

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Determination of carbon dioxide in wine by manometric method

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Quantification of potentially allergenic residues of fining agent proteins in wine (Oeno 427-2010 modified by OIV-COMEX 502-2012)

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Acetaldehyde (A 37, revised by 377/2009)

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Ethyl acetate (GC) (OIV Compendium ed. 1990, revised by 377/2009)

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Ethyl acetate (titrimetry) revised by 377/2009

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Malvidin diglucoside

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Ethyl carbamate (Oeno 8/98, revised by 377/2009)

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Hydroxymethylfurfural (HMF)

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Hydroxymethylfurfural (HMF)

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Cyanide derivatives (Oeno 4/94, revised by 377/2009)

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Cyanide Derivatives

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Examination of artificial sweeteners

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Examination of artificial sweeteners

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Examination of artificial colorants

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Diethylene glycol (OIV Compendium ed. 1990, revised by 377/2009)

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Ochratoxin A (Oeno 16/2001, revised by Oeno 349-2011))

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Determination of nine major anthocyanins in red and rosé wines using HPLC (Oeno 22/2003, Oeno 12/2007)

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Plant proteins (Oeno 24/2004)

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Measurement of lysozyme in wine by high performance liquid chromatography

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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

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Determination of releasable 2,4,6-trichloranisole in wine (Oeno 296/2009)

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Determining the presence and content of polychlorophenols and polychloroanisols in wines, cork stoppers, wood and bentonites used as atmospheric traps

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Analysis of biogenic amines by HPLC (Oeno 346/2009)

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Determination of glutathione in musts and wines by capillary electrophoresis

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Determination of α-dicarbonyl compounds of wine by HPLC after derivation (Oeno 386A-2010)

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Determination of α-dicarbonyl compounds of wine by GC after derivation (Oeno 386B-2010)

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Determination of carboxymethylcellulose in white wine (Oeno 404/-2010)

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Determination of lysozyme in wine using high-performance capillary electrophoresis

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Determination of lysozyme in wine using high-performance liquid chromatography (Resolution OIV-OENO 458/2014)

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Method of determination of biogenic amines in wine by high-performance liquid chromatography with photodiade array detection

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Analysis of volatile compounds in wines by gas chromatography (Resolution OIV-OENO 553/2016)

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Total bromine (A 23, revised by 377/2009)

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Chlorides (A 15, revision by 377/2009)

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Fluorides (A22; Oeno 22/2004)

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Total phosphorus (A 16, revised by 377/2009)

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Sulphates (gravimetry) (A 14, revised by 377/2009)

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Ammonium (A 20, revised by 377/2009)

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Potassium (AAS) (A 8, revised by 377/2009)

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Potassium (flame photometry) (A 8, revised by 377/2009)

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Sodium (AAS) (A 25, revised by 377/2009)

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Sodium (flame photometry) (A 25, revised by 377/2009)

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Calcium (A 26, revised by 377/2009)

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Iron (AAS) (A 9, revised by 377/2009)

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Iron

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Copper

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Magnesium

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Zinc

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Silver (OIV Compendium ed. 1990, revised by 377/2009)

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Cadmium (OIV Compendium ed. 1990, revised by 377/2009)

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Lead (criteria for methods) (Oeno 7/2006)

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Analysis of mineral elements in wines using ICP-AES (inductively coupled plasma / atomic emission spectrometry) (Oeno 478/2013)

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Arsenic (AAS) (Oeno 14/2002, revised by 377/2009)

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Arsenic (AAS) (A 34, revised by 377/2009)

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Quantification of total nitrogen according to the Dumas method

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Total nitrogen - Dumas method (Oeno 13/2002, revised by 377/2009)

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Boron (A 44, revised by 377/2009)

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Sulphur dioxide (titrimetry) (A 17 revised by 377/2009)

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Sulphur dioxide (iodometry) (A 17 revised by 377/2009)

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Sulphur dioxide (molecular method) (A 17 revised by 377/2009)

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Sulphur dioxide - grape juice (A 17 revised by 377/2009)

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Mercury - atomic fluorescence (Oeno 15/2002, revised by 377/2009)

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Multi-elemental analysis using ICP-MS (Oeno 344-2010)

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Assay of pesticide residues in wine following extraction using the Quechers method (Oeno 436/2012)

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Determination of natamycin in wines (Oeno 461/2012)

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Method of determination of phthalates by gas chromatography / mass spectrometry in wines

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Microbiological analysis (Oeno 206-2010)

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Detection of preservatives and fermentation inhibitors (Fermentability test) (A35; Oeno 6/2006; revised by 377/2009)

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Detection of preservatives and fermentation inhibitors (Detection of sorbic, benzoic, p-chlorobenzoic, salicylic acids and p-hydrobenzoic acid and its esters) (A35; Oeno 6/2006; revised by 377/2009)

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Detection of preservatives and fermentation inhibitors (Detection of monohalogen derivatives of acetic acid) (A35; Oeno 6/2006; revised by 377/2009)

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Detection of preservatives and fermentation inhibitors (Detection and determination of ethyl pyrocarbonate) (A35; Oeno 6/2006; revised by 377/2009)

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Detection of preservatives and fermentation inhibitors

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Detection of preservatives and fermentation inhibitors

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Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR

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Differentiation of Fortified Musts and Sweet Fortified Wines

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Rules for the application of methods of analysis

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Certificates of analysis templates

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Maximum acceptable limits of various substances contained in wine

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Gluconic acid

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Gluconic acid (Oeno 4/91)

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Characterization of wines resulting from overpressing

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Level of sodium and chloride ions in wines (Oeno 6/91)

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Conductivity (Oeno 419A-2011)

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Hydroxymethylfurfural (HMF) by High-Performance Liquid Chromatography (Oeno 419A-2011)

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Determination of the acquired alcoholic strength by volume (ASV) of concentrated musts (CM) and grape sugar (or rectified concentrated musts, RCM)

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Sucrose by high-performance liquid chromatography (Oeno 419A-2011)

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Total acidity (Oeno 419A-2011)

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pH (Oeno 419A-2011)

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Sulphur dioxide (Oeno 419A-2011)

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Chromatic characteristics (Oeno 419A-2011)

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Specific methods for the analysis of grape sugar: total cations (Oeno 419B/2012)

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Specific methods for the analysis of grape sugar : heavy metal by ETAAS (Oeno 419B/2012)

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Specific methods for the analysis of grape sugar: heavy metal (ICP-MS) (Oeno 419B/2012)

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Determination of meso-inositol, scyllo-inositol and sucrose (Resolution Oeno 419C/2015)

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Folin-Ciocalteu Index (Resolution Oeno 419D/2015)