Determination of isotopic ratio of ethanol (Type-II)
OIV-MA-AS312-06 Determination by isotope ratio mass spectrometry 
Glycerol (enzymatic method) (Type-IV)
OIV-MA-AS312-05 Glycerol
Type IV method
- Principle
The glycerokinase (GK) catalyses the phosphorylation of glycerol to glycerol‑3‑phosphate by adenosine‑5'‑triphosphate (ATP) (1):
Glycerol and 2,3- butanediol (Type-IV)
OIV-MA-AS312-04 Glycerol and 2,3-Butanediol
Type IV method
Methanol (colorimetry) (Type-IV)
OIV-MA-AS312-03B Methanol
Type IV method
- Principle
Methanol (GC) (Type-IV)
OIV-MA-AS312-03A Methanol
Type II method
- Scope of application
This method is applicable to the determination of methanol in wine for concentrations between 50 and 500 mg/L.
Tables of correction
OIV-MA-AS312-02 Alcoholic strength by volume
Alcoholic strength by volume (Type-I-and-IV)
OIV-MA-AS312-01 Alcoholic strength by volume
Type I and type IV methods
- Introduction
This resolution is made up of one part on distillate preparation, followed by 4 methods (A, B, C and D) to determine the alcoholic strength by volume of this distillate.
Determination of D-glucose and D-fructose in wines by automated enzymatic method (Type-III)
OIV-MA-AS311-10 Determination of D-glucose and D-fructose in wines by automated enzymatic method
Type III method
- Scope of application
This method makes it possible to determine the sum of D-glucose and D-fructose in wine by specific enzyme analysis using an automatic sequential analyser.
Determination of the 13C/12C isotope ratios of glucose, fructose, glycerol, ethanol in production of vitivinicultural origin by high-performance liquid chromatography coupled to isotope ratio mass spectrometry (Type-II-and-III)
OIV-MA-AS311-09 Determination of the 
Glucose, fructose and saccharose (pHmetry) (Type-IV)
OIV-MA-AS311-08 Whole determination of glucose, fructose and saccharose content in wines by differential ph-metry
Type IV method
- Scope
This method is applicable to the analysis of glucose and fructose in wines between 0 and 270 g/L.