Determination of D-glucose and D-fructose in wines by automated enzymatic method (Type-III)
OIV-MA-AS311-10 Determination of D-glucose and D-fructose in wines by automated enzymatic method
Type III method
- Scope of application
This method makes it possible to determine the sum of D-glucose and D-fructose in wine by specific enzyme analysis using an automatic sequential analyser.
Determination of the 13C/12C isotope ratios of glucose, fructose, glycerol, ethanol in production of vitivinicultural origin by high-performance liquid chromatography coupled to isotope ratio mass spectrometry (Type-II-and-III)
OIV-MA-AS311-09 Determination of the 
Glucose, fructose and saccharose (pHmetry) (Type-IV)
OIV-MA-AS311-08 Whole determination of glucose, fructose and saccharose content in wines by differential ph-metry
Type IV method
- Scope
This method is applicable to the analysis of glucose and fructose in wines between 0 and 270 g/L.
Glucose and fructose (pHmetry) (Type-III)
OIV-MA-AS311-07 Joint determination of the glucose and fructose content in wines by differential ph-metry
Type III method
- Scope
This method is applicable to the analysis of glucose and fructose in wines between 0 and 60 g/L (average level) or 50 and 270 g/L (high level).
Polyols derived from sugars (Type-IV)
OIV-MA-AS311-06 Determination of polyols derived from sugars and residual sugars found in dry wines by means of gas chromatography
Type IV method
- Scope
Simultaneous determination of the erythritol, arabitol, mannitol, sorbitol and meso-inositol content of wines.
Stabilisation of musts to detect Addition of sucrose
OIV-MA-AS311-04 Stabilization of musts to detect the addition of sucrose
- Principle of the method
The sample is brought to pH 7 with a sodium hydroxide solution and an equal volume of acetone is added.
Dosage of sugars by HPLC (Type-II)
OIV-MA-AS311-03 Dosage of sugars in wine by HPLC
Type II method
- Scope of application
This method is applicable to the direct quantification of sugars in musts and wines up to 20 g/L and, after dilution, beyond.
Glucose and fructose (enzymatic method) (Type-II)
OIV-MA-AS311-02 Glucose and fructose
Type II method
- Definition
Glucose and fructose may be determined individually by an enzymatic method, with the sole aim of calculating the glucose/fructose ratio.
Reducing substances (Type-IV)
OIV-MA-AS311-01A Reducing substances
Type IV method
- 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.