Commissione Enologia

Adopted

Determination of glutathione (Type-IV)

OIV-MA-AS315-19 Determination of glutathione in musts and wines by capillary electrophoresis

Type IV method

Analysis of biogenic amines in musts and wines HPLC (Type-II)

OIV-MA-AS315-18 Analysis of biogenic amines in musts and wines using HPLC

Type II method

Scope

This method can be applied for analysing biogenic amines in musts and wines:

Determining the presence and content of polychlorophenols and polychloroanisols in wines, cork stoppers, wood and bentonites used as atmospheric traps (Type-IV)

OIV-MA-AS315-17 Determining the presence and content of polychlorophenols and polychloroanisols in wines, cork stoppers, wood and bentonites used as atmospheric traps

Type IV method

Scope

All wines, cork stoppers, bentonites (absorption traps) and wood.

Determination of releasable 2,4,6-trichloroanisole in wine (Type-IV)

OIV-MA-AS315-16 Determination of releasable 2,4,6-trichloroanisole in wine by cork stoppers

Type IV method

Scope

Determination of 3-methoxypropane-1,2-diol and cycli diglycerols (by-products of technical glycerol) in wine by GC-MS- Description of the method and collaborative study

OIV-MA-AS315-15 Determination of 3-methoxypropane-1,2-diol and cyclic diglycerols (by products of technical glycerol) in wine by GC-MS- Description of the method and collaborative study

Type II method

Determination of Lysozyme by HPLC (Type-IV)

OIV-MA-AS315-14 Measurement of lysozyme in wine by high performance liquid chromatography

Type IV method

Introduction

It is preferable to have an analysis method available for lysozyme which is not based on enzyme activity.

Plant proteins (Type-IV)

OIV-MA-AS315-12 Determination of plant proteins in wines and musts

Type IV method

The technique developed below enables to determine the quantity of proteins possibly remaining in beverages treated with proteins of plant origin after racking.

HPLC-Determination of nine major Anthocyanins in red and rosé wines (Type-II)

OIV-MA-AS315-11 HPLC-Determination of nine major anthocyanins in red and rosé wine

Type II method

Field of application

The analytical method concerns the determination of the relative composition of anthocyanins in red and rosé wine. The separation is performed by HPLC with reverse phase column and UV-VIS detection.