ACIDES LACTIQUES
COEI-1-ACILAC L-Lactic acid, D-Lactic acid, D,L-Lactic acid2-hydroxypropanoic acid
N° SIN : 270
C.A.S. number 50-21-5
(L-: 79-33-4; D-: 10326-41-7; DL-: 598-82-3)
chemical formula C3H6O3
Fining using proteins of plant origin
II.3.2.7 Fining using proteins of plant origin
Classification:
- Protein of plant origin from peas: processing aid
- Protein of plant origin from potatoes: processing aid
Objectives :
Use of protein matter of plant origin for the fining of wines in order to improve their clarity, stability and gustatory properties.
Procedures to limit the formation of foam
II.2.3.7 Procedures to limit the formation of foam
Definition:
Prevention of foam formation during the alcoholic fermentation.
Objective :
To control the formation of foam during alcoholic fermentation of must with a view to avoiding losses by overflow and to allow a better use of the capacity of the fermentation cellar.
Prescriptions :
Density and Specific Gravity at 20°C (Type-I-and-IV)
OIV-MA-AS2-01 Density and specific gravity at 20°C
Type I and IV methods
- Scope of application
This resolution is applicable for determining the density and specific gravity at 20 °C of wines and musts, using any of the following:
Determination of the distribution of deuterium in acetic extracted from wine vinegar using nuclear magnetic resonance (NMR) (Type IV)
OIV-MA-VI-24 Determination of the distribution of deuterium in acetic acid extracted from wine vinegar using nuclear magnetic resonance (NMR)
Type IV method
Method for 18O/16O isotope ratio determination of water in wine vinegar using isotopic mass spectrometry (Type II)
OIV-MA-VI-23 Method for 18O/16O isotope ratio determination of water in wine vinegar using isotopic mass spectrometry
Type II method
Method for 13C/12C isotope ratio determination of acetic acid in wine vinegar by isotopic mass spectrometry (Type II)
OIV-MA-VI-22 Method for of 
Detection of synthetic acetic acid in wine vinegars by the determination of beta radioactivity of 14c of acetic acid by liquid scintillation (Type IV)
OIV-MA-VI-21 Detection of synthetic acetic acid in wine vinegars by measuring the β emissions of 
Authentification via FINE-NMR and other isotopic methods (Type IV)
OIV-MA-VI-20 Authentification via fine- NMR® and other isotopic methods
Type IV method
- Objective and principle
The main objective for this procedure is to detect and measure synthetic acetic acid in vinegars and also detect any other downgrading of vinegars.
Measurement of methanol, superior alcohols and ethyl acetate (Type IV)
OIV-MA-VI-19 Measurement of methanol, superior alcohols and ethyl acetate
Type IV method
- Introduction
The method described here allows to measure, at the same time, several major volatile components of vinegars. The interest of this measurement is two-fold, organoleptic and possibly toxicologic.