Commission Oenology

Adopted

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)

Method OIV-MA-VI-24 : R2015

Type IV method

Determination of the distribution of deuterium in acetic acid extracted from wine vinegar using nuclear magnetic resonance (NMR)

(OIV-OENO 527-2015)

Method for 18O/16O isotope ratio determination of water in wine vinegar using isotopic mass spectrometry (Type II)

Method OIV-MA-VI-23 : R2013

Type II method

Method for 13C/12C isotope ratio determination of acetic acid in wine vinegar by isotopic mass spectrometry (Type II)

Method OIV-MA-VI-22 : R2013

Type II method

Detection of synthetic acetic acid in wine vinegars by the determination of beta radioactivity of 14c of acetic acid by liquid scintillation (Type IV)

Method OIV-MA-VI-21 : R2006

Type IV method

Authentification via FINE-NMR and other isotopic methods (Type IV)

Method OIV-MA-VI-20 : R2000

Type IV method

Authentification via fine – NMR® and other isotopic methods in vinegars

(OENO 71/2000)

1. 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)

Method OIV-MA-VI-19 : R2000

Type IV method

Measurement of methanol, superior alcohols and ethyl acetate in vinegars

(OENO 70/2000)

1. 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.