Method for 18O/16O isotope ratio determination of water in wines and must (Type-II)
OIV-MA-AS2-12 Method for 
Chromatic Characteristics (Type-I)
OIV-MA-AS2-11 Determination of chromatic characteristics according to CIELab
Type I method
- 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.
Folin-Ciocalteu Index (Type-IV)
OIV-MA-AS2-10 Folin Ciocalteu Index
Type IV method
- Definition
The Folin-Ciocalteu index is the result obtained by applying the method described below.
Wine turbidity (Type-IV)
OIV-MA-AS2-08 Wine turbidity (Determination by Nephelometric Analysis)
Type IV method
Chromatic Characteristics (Type-IV)
OIV-MA-AS2-07B Chromatic characteristics
Type IV method
- 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.
Oxidation-reduction potential (Type-IV)
OIV-MA-AS2-06 Measurement of the oxidation-reduction potential in wines
Type IV method
Alkalinity of Ash (Type-IV)
OIV-MA-AS2-05 Alkalinity of ash
Type IV method
- 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.
Ash (Type-I)
OIV-MA-AS2-04 Ash
Type I method
Total dry matter (densimétrie) (Type-IV)
OIV-MA-AS2-03B Total dry matter
Type IV method
- Definition
The total dry extract or the total dry matter includes all matter that is non‑volatile under specified physical conditions. These physical conditions must be such that the matter forming the extract undergoes as little alteration as possible while the test is being carried out.
Total dry matter (gravimétrie) (Type-I)
OIV-MA-AS2-03A Total dry matter
Type I method
- Definition
The total dry extract or the total dry matter includes all matter that is non‑volatile under specified physical conditions. These physical conditions must be such that the matter forming the extract undergoes as little alteration as possible while the test is being carried out.