OIV-MA-B1-01 Rules for the implementation of the analytical methods

The control of the quality of wines should always allow, on one hand, a sensory examination and, on the other hand, the determination of the essential characteristic elements of their composition.

Sensory analysis has not been studied in the present book; it is left to the evaluation of the various countries, but is required in every case.

With regard to the elements of the composition of wines, three types of determinations can or must be performed:

1. The determinations that serve to identify the wines and can serve as basis of commercial transactions (Certificate no. 1);
2. The determinations that permit us to ascertain satisfactorily the qualities and characteristics of a wine and which, in this manner, correspond to trade practices (Certificate no. 2).

Determinations other than anticipated in the Certificates numbers 1 and 2 can be required within a contractual framework.

3. A third Certificate (no. 3) can be considered which would contain specific determinations that are only carried out on an exceptional or special basis.

Resorting to the determinations aimed at Certificate no. 2 could be such as to exonerate the operators from liability.

The recourse to the determinations of the Certificate no. 3 could be such as to exonerate importers from liability.

When the public health is involved, other determinations can be required either by the OIV, the public authorities, or by all interested parties when serious doubts appear in the industry or among consumers.

The public health exception may be submitted, by all parties interested, to the special group of scientific experts of the Office according to an emergency procedure.

The analytical determinations are performed, when they exist, according to the methods described in the present  book.

OIV-MA-B1-02 Certificates of analysis

Certificate No. 1

• Color
• Clarity
• Specific gravity at 20C
• Alcoholic content at 20C
• Total dry extract g/L
• Sugar g/L
• Total sulfur dioxide mg/L
• pH
• Total acidity meq/L
• Volatile acidity meq/L
• Test for malvidin diglucoside
• Over pressure measurement of carbon dioxide in sparkling wines
• Differentiation of very sweet wine and fortified must in the case of sweet wines

Certificate No. 2

Certificate No. 1 is completed and the following determinations are added:

• Ash and alkaline ash g/L
• Potassium g/L
• Iron mg/L
• Copper mg/L
• Free sulfur dioxide mg/L
• Sorbic acid mg/L
• Verification of malolactic fermentation
• Citric acid mg/L
• Tartaric acid g/L
• Folin-Ciocalteu Index
• Chromatic Indexes

The following determinations are optional:

• Excess sodium mg/L
• Calcium, magnesium mg/L
• Sulfates mg/L
• Test of fermentability
• Test for artificial colorants