Fixed Acidity (Type-I)
OIV-MA-AS313-03 Fixed acidity
Type I method
- Principle
The fixed acidity is calculated from the difference between total acidity and volatile acidity.
Volatile Acidity (Type-I)
OIV-MA-AS313-02 Volatile acidity
Type I method
- Definition
The volatile acidity is derived from the acids of the acetic series present in wine in the free state and combined as salts.
Total Acidity (Type-I)
OIV-MA-AS313-01 Total acidity
Type I method
- Definition
The total acidity of the wine is the sum of its titratable acidities when it is titrated to pH 7 against a standard alkaline solution. Carbon dioxide is not included in the total acidity.
Glycerol (GC-C-IRMS or HPLC-IRMS method) (Type-IV)
OIV-MA-AS312-07 Method for the determination of the 
Determination of isotopic ratio of ethanol (Type-II)
OIV-MA-AS312-06 Determination by isotope ratio mass spectrometry 
Glycerol (enzymatic method) (Type-IV)
OIV-MA-AS312-05 Glycerol
Type IV method
- Principle
The glycerokinase (GK) catalyses the phosphorylation of glycerol to glycerol‑3‑phosphate by adenosine‑5'‑triphosphate (ATP) (1):
Glycerol and 2,3- butanediol (Type-IV)
OIV-MA-AS312-04 Glycerol and 2,3-Butanediol
Type IV method
Methanol (colorimetry) (Type-IV)
OIV-MA-AS312-03B Methanol
Type IV method
- Principle
Methanol (GC) (Type-IV)
OIV-MA-AS312-03A Methanol
Type II method
- Scope of application
This method is applicable to the determination of methanol in wine for concentrations between 50 and 500 mg/L.
Tables of correction
OIV-MA-AS312-02 Alcoholic strength by volume