Chromatic Characteristics (Type-IV)
OIV-MA-AS2-07B Chromatic characteristics
Type IV method
- Definitions
The "chromatic characteristics" of a wine are its luminosity and chromaticity. Luminosity depends on transmittance and varies inversely with the intensity of color of the wine. Chromaticity depends on dominant wavelength (distinguishing the shade) and purity.
Oxidation-reduction potential (Type-IV)
OIV-MA-AS2-06 Measurement of the oxidation-reduction potential in wines
Type IV method
Alkalinity of Ash (Type-IV)
OIV-MA-AS2-05 Alkalinity of ash
Type IV method
- Definition
The alkalinity of the ash is defined as the sum of cations, other than the ammonium ion, combined with the organic acids in the wine.
Ash (Type-I)
OIV-MA-AS2-04 Ash
Type I method
Total dry matter (densimétrie) (Type-IV)
OIV-MA-AS2-03B Total dry matter
Type IV method
- Definition
The total dry extract or the total dry matter includes all matter that is non‑volatile under specified physical conditions. These physical conditions must be such that the matter forming the extract undergoes as little alteration as possible while the test is being carried out.
Total dry matter (gravimétrie) (Type-I)
OIV-MA-AS2-03A Total dry matter
Type I method
- Definition
The total dry extract or the total dry matter includes all matter that is non‑volatile under specified physical conditions. These physical conditions must be such that the matter forming the extract undergoes as little alteration as possible while the test is being carried out.
Evaluation by refractometry of the sugar concentration in grape musts, concentrated grape musts and rectified concentrated grape musts (Type-I)
OIV-MA-AS2-02 Évaluation by refractometry of the sugar concentration in grape musts, concentrated grape musts and rectified concentrated grape musts
Type I method
- Principle
Provisions on the use of proprietary methods that should be adopted by the OIV
OIV-MA-AS1-05a Provisions on the use of proprietary methods that should be adopted by the OIV
Definition of a Proprietary Method of Analysis
Matrix effect for metals content analysis using atomic absorption
OIV-MA-AS1-04 Matrix effect for metals content analysis using atomic absorption
The GENERAL ASSEMBLY,
In consideration of Article 5, Paragraph 4 of the International Standardization Convention on Methods of Wine Analysis and Rating of October 13, 1954,
Action on the proposal of the Sub-Committee on International Methods of Analysis and Rating of Wines,
Classification of analytical methods
OIV-MA-AS1-03 Classification of analytical methods
CATEGORY I* (CRITERION BENCHMARK METHOD): A method which determines a value that can be arrived at only by implementing the method per se and which serves, by definition, as the only method for establishing the accepted value of the parameter measured (e.g., alcoholometric content, total acidity, volatile acidity).