Shikimic acid (Type-II)
OIV-MA-AS313-17 Determination of shikimic acid in wine by HPLC and UV-detection
Type II method
Organic acid : ionic chromatography (Type-IV)
OIV-MA-AS313-16 Determination of organic acids and mineral anions in wines by ionic chromatography
Type IV method
Preamble
The development of high performance ionic chromatography in laboratories has enabled the study the determination of organic acids and mineral anions in alcoholic and non alcoholic beverages by this technique.
pH (Type-I)
OIV-MA-AS313-15 pH
Type I method
Sorbic Acid (TLC) (Type-IV)
OIV-MA-AS313-14C Sorbic acid
Type IV method
- Principle of Methods
Identification of traces by thin-layer chromatography
Sorbic acid extracted in ethyl ether is separated by thin layer chromatography and its concentration is evaluated semi-quantitatively.
Sorbic Acid (GC) (Type-IV)
OIV-MA-AS313-14B Sorbic acid
Type IV method
- Principle of Methods
Determination by gas chromatography
Sorbic acid extracted in diethyl ether is determined by gas chromatography using an internal standard.
Sorbic Acid (spectrofluorimetry) (Type-IV)
OIV-MA-AS313-14A Sorbic acid
Type IV method
- Principle of Method
Determination using ultraviolet absorption spectrophotometry
L-ascorbic Acid (spectrofluorimetry) (Type-IV)
OIV-MA-AS313-13A L-Ascorbic acid
Type IV method
- Principle
The following methods enable the presence of L-ascorbic acid and dehydroascorbic acid in wines or musts to be determined.
D-malic Acid: enzymatic method low concentrations (Type-IV)
OIV-MA-AS313-12B Determination of d-malic acid in wines at low concentrations using the enzymatic method
Type IV method
- Field of application
The method described is applied to dosage, by the enzymatic means, of malic acid D of wines with contents under 50 mg/l.
D-malic Acid: enzymatic method (Type-II)
OIV-MA-AS313-12A D-Malic acid (Enzymatic method)
Type II method
- Principle
In the presence of D-malate-dehydrogenase (D-MDH), D-malic acid (D-malate) is oxidized to oxalo-acetate by nicotinamide-adenine-dinucleotide (NAD). The formed oxalo-acetate is transformed into pyruvate and carbon dioxide.
L-malic Acid: enzymatic method (Type-II)
OIV-MA-AS313-11 L-Malic acid
Type II method
- Principle of the method
L-malic acid (L-malate) is oxidized by nicotinamide adenine dinucleotide (NAD) to oxaloacetate in a reaction catalysed by L-malate dehydrogenase (L-MDH).