Sulfates (gravimetry) (Type-II)
OIV-MA-AS321-05A Sulfates
Type II method
- Principle
Gravimetric determination following precipitation of barium sulfate. The barium phosphate precipitated at the same time is eliminated by washing the precipitate in hydrochloric acid.
Total Phosphorus (Type-IV)
OIV-MA-AS321-04 Total phosporus
Type IV method
- Principle
After nitric oxidation and ashing, and dissolution in hydrochloric acid, phosphoric acid is determined colorimetrically as the yellow phospho-vanadomolybdate complex.
Fluorides (Type-II)
OIV-MA-AS321-03 Determination of fluoride content in wine using a fluoride selective ion electrode and a standard addition method
Type II method
- Scope
This method is applicable to the analysis of fluoride in all wines. With proper dilution, the range of detection is 0.1 mg/l to 10.0 mg/l.
Chlorides (Type-II)
OIV-MA-AS321-02 Chlorides
Type II method
- Principle
Chloride is determined directly in the wine by potentiometry using an Ag/AgCl electrode.
Total Bromide (Type-IV)
OIV-MA-AS321-01 Total bromide
Type IV method
Quantitation of glucose, malic acid, acetic acid, fumaric acid, shikimic acid and sorbic acid in wine using quantitative nuclear magnetic resonance spectrometry (1H NMR) (Type-IV)
OIV-MA-AS316-01 Quantitation of glucose, malic acid, acetic acid, fumaric acid; shikimic acid and sorbic acid in wine using quantitative nuclear magnetic resonance spectrometry (
Qualitative determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC-MS) (Type-IV)
OIV-MA-AS315-31 Qualitative determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC-MS)
Type IV method
Determination of alkylphenols in wines by gas chromatography-mass spectrometry (GC-MS or GC-MS/MS) (Type-IV)
OIV-MA-AS315-30 Determination of alkylphenols in wines by gas chromatography-mass spectrometry (GC-MS or GC-MS/MS)
Type IV method
- Scope of application
The following method allows for the determination of the following molecules:
Detection of chitinase and thaumatin-like proteins in white wines (Type-IV)
OIV-MA-AS315-29 Detection of chitinase and thaumatin-like proteins in white wines
Type IV method
Method of determination of 1,2-propanediol and 2,3-butanediol (Type-IV)
OIV-MA-AS315-28 Method of determination of 1,2-propanediol and 2,3-butanediol
Type IV method
- Introduction
Measurable quantities of 1,2-propanediol and 2,3-butanediol are formed following fermentation processes. These compounds are practically absent in unfermented musts, yet found within certain limits in wines.