Level of sodium and chlorides ions in wines
OIV-MA-D1-03 The level of soidum and chloride ions in wine
Notice
The level of Chloride and sodium ions in wines essentially depends on the geographic, geologic and climatic conditions of vine culture.
As a general rule, the levels of these ions are low.
Characterization of wines resulting from overpressing
OIV-MA-D1-02 Characterization of wines resulting from overpressing
Notice
In view of the results of the discussions concerning the tests on DESCRIPTIVE CHARACTERISTICS OF WINES RESULTING FROM OVERPRESSING, the experts have confirmed that, for the group of tests done, the behavior of wines is very different depending on the variety. This renders immpossib1e all interpretation concerning wines coming from several varieties.
Gluconic Acid
OIV-MA-D1-01 Gluconic acid
Gluconic acid is always present in musts and wines.
In wines derived from a sound, mature harvest, its level does not exceed 200—300 mg/L.
Gluconic acid increases through over-ripening by raisining and especially by the intervention of Botrytis cinerea.
Maximum acceptable
OIV-MA-C1-01 Maximum acceptable limits of various substances caontained in wine (2019 issue)
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Citric acid: |
Certificates of analysis
OIV-MA-B1-02 Certificates of analysis
Certificate No. 1
Rules for the implementation
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.
Differentiation of fortified musts and sweet fortified wines
OIV-MA-AS5-01 Differentiation of fortified musts and sweet fortified wines
Type IV method
- Principle of the method
1.1. Method of screening
Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR (Type-IV)
OIV-MA-AS4-03 Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR
Type IV method
Warning to users
Phenol: All handling procedures involving phenol must be performed under a fume hood and gloves must be worn. All phenol-contaminated residues must be collected in suitable containers.
Detection of preservatives and fermentation inihibitors (Sodium Azide by HPLC) (Type-IV)
OIV-MA-AS4-02F Detection of preservatives and fermentation inhibitors
Type IV method
- Sodium Azide
1.1. Method by high performance liquid chromatography
Detection of preservatives and fermentation inihibitors (Examination of dehydroacetic acid) (Type-IV)
OIV-MA-AS4-02E Detection of preservatives and fermentation inhibitors
Type IV method
- Examination of dehydroacetic acid
1.1. Principle