Comisión Enología

Adopted

Mercury- Determination

COEI-2-MERCUR Determination of mercury by the generation of vapour and atomic fluorescence spectrometry

  1. Field of application

This method is applied to the analysis of mercury in oenological products in the concentration range of 0 to 10 μg/l.

Bacteriological control

COEI-2-CONBAC Methods of microbiological analysis

Bacteriological control

Analysis common to all monographies

  1. Preliminary rehydration of yeasts (Saccharomyces and non-Saccharomyces): ADY (Active Dry Yeasts), AFY (Active Frozen Yeasts), COY (Compressed Yeasts), CRY (Cream Yeast Preparations), ENY (Encapsul

Chlorides- Reasearch

COEI-2-CHLORU Search for chlorides

In a 160  16 mm test tube, place the volume prescribed of the solution obtained by the means indicated in each monography; add 5 ml of diluted nitric acid (R); complete to 20 ml and add 0.5 ml of silver nitrate solution at 5% (R).