Comisión Enología

Adopted

Citric Acid - chemical method (Type-IV)

OIV-MA-AS313-08 Citric acid (Chemical method)

Type IV method

Principle

Citric acid is fixed with other wine acids onto an anion exchange column. The citramalic acid is obtained by fractionating the elute.

Lactic Acid - enzymatic method (Type-II)

OIV-MA-AS313-07 Lactic acid

Type II method

Principle

Total lactic acid (L‑lactate and D‑lactate) is oxidized by nicotinamide adenine dinucleotide (NAD) to pyruvate in a reaction catalyzed by L‑lactate dehydrogenase (L‑LDH) and D‑lactate dehydrogenase (D‑LDH).

Tartaric Acid (gravimetry) (Type-IV)

OIV-MA-AS313-05A Tartaric acid

Type IV method

Organic Acids : HPLC (Type-IV)

OIV-MA-AS313-04 Organic acids

Type IV method

Wine organic acids may be separated and simultaneously determined by high performance liquid chromatography (HPLC).

Fixed Acidity (Type-I)

OIV-MA-AS313-03 Fixed acidity

Type I method

Principle

The fixed acidity is calculated from the difference between total acidity and volatile acidity.

Volatile Acidity (Type-I)

OIV-MA-AS313-02 Volatile acidity

Type I method

Definition

The volatile acidity is derived from the acids of the acetic series present in wine in the free state and combined as salts.

Total Acidity (Type-I)

OIV-MA-AS313-01 Total acidity

Type I method

Definition

The total acidity of the wine is the sum of its titratable acidities when it is titrated to pH 7 against a standard alkaline solution. Carbon dioxide is not included in the total acidity.