Determination of ash content (Type II)
OIV-MA-VI-07 Determination of ash content
Type II method
Determination of total dry extract content (Type II)
OIV-MA-VI-06 Determination of total dry extract content
Type II method
Determination of the residual alcohol content (Type II)
OIV-MA-VI-05 Determination of the residual alcohol content
Type II method
- Definition
The residual alcohol content is the percentage by volume of ethanol still contained in the vinegar after acetic fermentation.
Detection and quantification of the presence of synthetic acetic acid (Type IV)
OIV-MA-VI-04 Detection and quantification of the presence of synthetic acetic acid
Type IV method
Determination of the volatile acid content (Type II)
OIV-MA-VI-03 Determination of the volatile acid content
Type II method
- Definition
By convention, the volatile acidity of vinegar refers to the difference between the total acidity and the fixed acidity.
Determination of the fixed acidity content (Type II)
OIV-MA-VI-02 Determination of the fixed acidity content
Type II method
- Definition
The fixed acidity of a vinegar refers to all the fixed (non-volatile) acids titled in the presence of phenolphthalein in an alcoholic solution, used as indicator.
Determination of total acidity content (Type II)
OIV-MA-VI-01 Determination of total acidity content
Type II method
- Definition
The total acidity refers to a vinegar whose acidity can be titled in the presence of phenolphthalein in an alcoholic solution, used as indicator.
Propanol-2-ol Determination by gas chromatography (Type IV)
OIV-MA-BS-20 Propanol-2-ol Determination by gas chromatography
Type IV method
Introduction
Overall determination of phenolic compounds in spirituous beverages without added caramel (Type IV)
OIV-MA-BS-19 Overall determination of phenolic compounds in spirituous beverages of viti-viniculture origin without added caramel
Type IV method
- Definition
Folin-Ciocalteu assay measures the total quantities of phenolic compounds originating from wood present in barrel-aged spirits that haven’t received any added caramel.
Analysis of α-diacarbonyl compounds by hplc after derivation by 1,2-diaminobenzene (Type IV)
OIV-MA-BS-18 Analysis of α -dicarbonyl compounds in spiritous beverages of viti-vinicultural origin by HPLC after derivation by 1,2 diaminobenzene
Type IV method
- Introduction