Artificial sweeteners (TLC : saccharine, cyclamate, Dulcin and P‑4000 ) (Type-IV)
OIV-MA-AS315-07A Examination of artificial sweeteners
Type IV method
- Principle of the method
Examination of saccharine (benzoic sulfimide), Dulcin (p-ethoxyphenylurea), cyclamate (cyclohexylsulfamate) and P‑4000 (5-nitro-2-propoxyaniline or 1propoxy-2-amino-4-nitrobenzene).
Cyanide Derivatives (Type-II)
OIV-MA-AS315-06 Cyanide derivatives
Type II method
Hydroxymethylfurfural (HPLC) (Type-IV)
OIV-MA-AS315-05B Hydroxymethylfurfural (HMF)
Type IV method
- Principle of the method
Separation through a column by reversed-phase chromatography and determination at 280 nm.
Procedures described below are given as examples.
Hydroxymethylfurfural (colorimetry) (Type-IV)
OIV-MA-AS315-05A Hydroxymethylfurfural (HMF)
Type IV method
- Principle of the method
Aldehydes derived from furan, the main one being hydroxymethylfurfural, react with barbituric acid and para-toluidine to give a red compound which is determined by colorimetry at 550 nm.
Ethyl Carbamate (Type-II)
OIV-MA-AS315-04 Ethyl carbamate
Type II method
Ethyl carbamate analysis in alcoholic beverages: selective detection method by gas chromatography/mass spectrometry
(Applicable to the determination of ethyl carbamate concentrations between 10 and 200 μg/l).
Malvidin Diglucoside (Type-IV)
OIV-MA-AS315-03 Malvidin diglucoside
Type IV method
- Principle
Malvidin diglucoside, oxidized by nitric acid, is converted to a substance that, in an ammonium medium, emits a vivid green fluorescence in ultraviolet light.
Ethyl Acetate (titrimetry) (Type-IV)
OIV-MA-AS315-02B Ethyl acetate
Type IV method
- Principle of the method
Ethyl Acetate (GC) (Type-IV)
OIV-MA-AS315-02A Ethyl acetate
Type IV method
- Principle of the method
Ethyl acetate is determined by gas chromatography on wine distillate using an internal standard.
Acetaldehyde (ethanal) (Type-IV)
OIV-MA-AS315-01 Acetaldehyde
Type IV method
- Principle
Acetaldehyde (ethanal) in carbon decolorized wine, reacts with sodium nitroferricyanide and piperidine and causes a green to violet color change whose intensity is measured at 570 nm.
Carbone dioxyde (manometric method) (Type-II)
OIV-MA-AS314-04 Determination of carbon dioxide in wine by manometric method (for a range of concentration from 0.5 g/L to 7 g/L
Type II method