Potassium (flame photometry) (Type-III)
OIV-MA-AS322-02B Potassium
Type III method
- Principle
Potassium is determined directly in diluted wine by flame photometry.
Potassium (AAS) (Type-II)
OIV-MA-AS322-02A Potassium
Type II method
- Principle
Potassium is determined directly in diluted wine by atomic absorption spectrophotometry after the addition of cesium chloride to suppress ionization of potassium.
Ammonium (Type-IV)
OIV-MA-AS322-01 Ammonium
Type IV method
- Principle
Retention of the ammonium cation on a weak cation exchange resin, elution using an acidic solution, distillation of the eluent and determination of the ammonia in the distillate by titration with a standardized solution of hydrochloric acid.
Sulfates (gravimetry) (Type-II)
OIV-MA-AS321-05A Sulfates
Type II method
- Principle
Gravimetric determination following precipitation of barium sulfate. The barium phosphate precipitated at the same time is eliminated by washing the precipitate in hydrochloric acid.
Total Phosphorus (Type-IV)
OIV-MA-AS321-04 Total phosporus
Type IV method
- Principle
After nitric oxidation and ashing, and dissolution in hydrochloric acid, phosphoric acid is determined colorimetrically as the yellow phospho-vanadomolybdate complex.
Fluorides (Type-II)
OIV-MA-AS321-03 Determination of fluoride content in wine using a fluoride selective ion electrode and a standard addition method
Type II method
- Scope
This method is applicable to the analysis of fluoride in all wines. With proper dilution, the range of detection is 0.1 mg/l to 10.0 mg/l.
Chlorides (Type-II)
OIV-MA-AS321-02 Chlorides
Type II method
- Principle
Chloride is determined directly in the wine by potentiometry using an Ag/AgCl electrode.
Total Bromide (Type-IV)
OIV-MA-AS321-01 Total bromide
Type IV method
Quantitation of glucose, malic acid, acetic acid, fumaric acid, shikimic acid and sorbic acid in wine using quantitative nuclear magnetic resonance spectrometry (1H NMR) (Type-IV)
OIV-MA-AS316-01 Quantitation of glucose, malic acid, acetic acid, fumaric acid; shikimic acid and sorbic acid in wine using quantitative nuclear magnetic resonance spectrometry (
Qualitative determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC-MS) (Type-IV)
OIV-MA-AS315-31 Qualitative determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC-MS)
Type IV method