OIV-MA-AS311-02 Glucose and fructose

Type II method

1. Definition

Glucose and fructose may be determined individually by an enzymatic method, with the sole aim of calculating the glucose/fructose ratio.

OIV-MA-AS311-01A Reducing substances

Type IV method

1. Definition

Reducing substances comprise all the sugars exhibiting ketonic and aldehydic functions and are determined by their reducing action on an alkaline solution of a copper salt.

OIV-MA-AS2-12 Method for

OIV-MA-AS2-11 Determination of chromatic characteristics according to CIELab

Type I method

1. Introduction

The colour of a wine is one of the most important visual features available to us, since it provides a considerable amount of highly relevant information.

OIV-MA-AS2-10 Folin Ciocalteu Index

Type IV method

1. Definition

The Folin-Ciocalteu index is the result obtained by applying the method described below.

OIV-MA-AS2-07B Chromatic characteristics

Type IV method

1. Definitions

The "chromatic characteristics" of a wine are its luminosity and chromaticity.  Luminosity depends on transmittance and varies inversely with the intensity of color of the wine. Chromaticity depends on dominant wavelength (distinguishing the shade) and purity.

OIV-MA-AS2-05 Alkalinity of ash

Type IV method

1. Definition

The alkalinity of the ash is defined as the sum of cations, other than the ammonium ion, combined with the organic acids in the wine.