Calcium (Type-II)
OIV-MA-AS322-04 Calcium
Type II method
- Principle
Calcium is determined directly on diluted wine by atomic absorption spectrophotometry after the addition of an ionization suppression agent.
Sodium (flame photometry) (Type-III)
OIV-MA-AS322-03B Sodium
Type III method
- Principle
Sodium is determined directly in diluted wine (at least 1 mL:10 mL) by flame photometry.
Sodium (AAS) (Type-II)
OIV-MA-AS322-03A Sodium
Type II method
- Principle
Sodium is determined directly in the wine by atomic absorption spectrophotometry after the addition of cesium chloride to suppress ionization of sodium.
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.