Characterization of wines resulting from overpressing
OIV-MA-D1-02 Characterization of wines resulting from overpressing
Notice
In view of the results of the discussions concerning the tests on DESCRIPTIVE CHARACTERISTICS OF WINES RESULTING FROM OVERPRESSING, the experts have confirmed that, for the group of tests done, the behavior of wines is very different depending on the variety. This renders immpossib1e all interpretation concerning wines coming from several varieties.
Gluconic Acid
OIV-MA-D1-01 Gluconic acid
Gluconic acid is always present in musts and wines.
In wines derived from a sound, mature harvest, its level does not exceed 200—300 mg/L.
Gluconic acid increases through over-ripening by raisining and especially by the intervention of Botrytis cinerea.
Maximum acceptable
OIV-MA-C1-01 Maximum acceptable limits of various substances caontained in wine (2019 issue)
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Citric acid: |
Certificates of analysis
OIV-MA-B1-02 Certificates of analysis
WITHDRAWN BY OIV-OENO 712A-2024
Rules for the implementation
OIV-MA-B1-01 Commonly used analytical parameters for wines and sparkling wines
A. Scope of application:
To present recommendations for certificates of analysis that address certain aspects of wines and special wines as described in part C of this document.
Differentiation of fortified musts and sweet fortified wines
OIV-MA-AS5-01 Differentiation of fortified musts and sweet fortified wines
Type IV method
- Principle of the method
1.1. Method of screening
Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR (Type-IV)
OIV-MA-AS4-03 Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR
Type IV method
Warning to users
Phenol: All handling procedures involving phenol must be performed under a fume hood and gloves must be worn. All phenol-contaminated residues must be collected in suitable containers.
Detection of preservatives and fermentation inihibitors (Sodium Azide by HPLC) (Type-IV)
OIV-MA-AS4-02F Detection of preservatives and fermentation inhibitors
Type IV method
- Sodium Azide
1.1. Method by high performance liquid chromatography
Detection of preservatives and fermentation inihibitors (Examination of dehydroacetic acid) (Type-IV)
OIV-MA-AS4-02E Detection of preservatives and fermentation inhibitors
Type IV method
- Examination of dehydroacetic acid
1.1. Principle
Detection of preservatives and fermentation inihibitors (determination of ethyl pyrocarbonate) (Type-IV)
OIV-MA-AS4-02D Detection of preservatives and fermentation inhibitors
Type IV method
- Examination and determination of ethyl pyrocarbonate (diethyl dicarbonate)
1.1. Principle