Crushing
Sorting
Prevention or minimisation of contaminants
0.2 Prevention or minimisation of contaminants
Definition of contaminant:
Contaminant, in the context of a vitivinicultural product, means any substance not intentionally present in the product as a result of the production, processing, treatment, packing, packaging, transport or holding of such product, or as a result of environmental contamination, the presence of which has an impact on the safety and/or quality of the product.
Distinction between additives and processing aids
0.1 Distinction between additives and processing aids
FOOD ADDITIVE
Folin-Ciocalteu Index (Type-IV)
OIV-MA-F1-13 Specific methods for the analysis of grape sugar- Folin-Ciocalteu Index
Type IV method
- Definition
The Folin-Ciocalteu Index is (IFC) the result obtained from the application of the method described below.
This method applies to rectified concentrated must (RCM).
Determination of meso-inositol, scyllo-inositol and sucrose (Type-II)
OIV-MA-F1-12 Specific methods for the analysis of grape sugar
Type II method
Determination of meso-inositol, scyllo-inositol and sucrose
Heavy metals by ICP-MS (Type-IV)
OIV-MA-F1-11 Specific methods for the analysis of grape sugar
Type IV method
ANNEX D.2: HEAVY METALS
Determination of lead content by Inductively Coupled Plasma Mass Spectrometry (ICP-MS).
Heavy metals by ETAAS (Type-IV)
OIV-MA-F1-10 Specific methods for the analysis of grape sugar
Type IV method
Annex D: Heavy metals
D.1 Determination of lead level by ETAAS
Heavy metals are described in detail in the steps for preparing grape sugar samples (concentrated musts and MCR rectified concentrated musts) for determining lead content.
Total cations (Type-I)
OIV-MA-F1-09 Specific methods for the analysis of grape sugar
Type I method
ANNEX A: TOTAL CATIONS
Chromatic properties (Type-IV)
OIV-MA-F1-08 Chromatic properties
Type IV method
- Principle of the method
The absorbance of the rectified concentrated must is measured at 425 nm through a pathlength of 1 cm after dilution to bring the sugar concentration to 25 % (m/m) (25° Brix)