Comisión Enología

Adopted

Mercury- Determination

COEI-2-MERCUR Determination of mercury by the generation of vapour and atomic fluorescence spectrometry

  1. Field of application

This method is applied to the analysis of mercury in oenological products in the concentration range of 0 to 10 μg/l.

Bacteriological control

COEI-2-CONBAC Methods of microbiological analysis

Bacteriological control

Analysis common to all monographies

  1. Preliminary rehydration of yeasts (Saccharomyces and non-Saccharomyces): ADY (Active Dry Yeasts), AFY (Active Frozen Yeasts), COY (Compressed Yeasts), CRY (Cream Yeast Preparations), ENY (Encapsul