Evaluation by refractometry of the sugar concentration in grape musts, concentrated grape musts and rectified concentrated grape musts (Type-I)
OIV-MA-AS2-02 Évaluation by refractometry of the sugar concentration in grape musts, concentrated grape musts and rectified concentrated grape musts
Type I method
- Principle
Provisions on the use of proprietary methods that should be adopted by the OIV
OIV-MA-AS1-05a Provisions on the use of proprietary methods that should be adopted by the OIV
Definition of a Proprietary Method of Analysis
Matrix effect for metals content analysis using atomic absorption
OIV-MA-AS1-04 Matrix effect for metals content analysis using atomic absorption
The GENERAL ASSEMBLY,
In consideration of Article 5, Paragraph 4 of the International Standardization Convention on Methods of Wine Analysis and Rating of October 13, 1954,
Action on the proposal of the Sub-Committee on International Methods of Analysis and Rating of Wines,
Classification of analytical methods
OIV-MA-AS1-03 Classification of analytical methods
CATEGORY I* (CRITERION BENCHMARK METHOD): A method which determines a value that can be arrived at only by implementing the method per se and which serves, by definition, as the only method for establishing the accepted value of the parameter measured (e.g., alcoholometric content, total acidity, volatile acidity).
General remarks
OIV-MA-AS1-02 General remarks
- Clear wine or must, must be used for chemical and physical analysis. If the wine or the must is cloudy, it is first filtered through filter paper in a covered funnel or centrifuged in a closed container. This operation must be stated on any required documentation.
- The reference of the method employ
Layout and wording of OIV method of analysis (Extract of ISO 78-2:1999 standard)
AVANT-PROJET DE RÉSOLUTION
OENO-MICRO 19-662O Et3
DÉNOMBREMENT DES STAPHYLOCOQUES À COAGULASE POSITIVE
L’ASSEMBLÉE GÉNÉRALE,
VU l'article 2, paragraphe iv, de l'Accord du 3 avril 2001 portant création de l’Organisation internationale de la vigne et du vin,
Determination of total ascorbic acid content (Type IV)
OIV-MA-VI-10 Determination of total ascorbic acid content
Type IV method
- Introduction
In the wine vinegar industry, the technological use of ascorbic acid is regulated in the various producing and consuming countries. The application of this practice must be controlled and its presence quantified if possible.
DETERMINATION OF REAL ALCOHOLIC STRENGTH BY VOLUME OF SPIRIT DRINKS - MEASUREMENT BY DENSIMETRY USING HYDROSTATIC BALANCE (Type II)
OIV-MA-BS-05 Reference method for the determination of real alcoholic strength by volume of spirit drinks of viti-vinicultural origin: Measurement by densimetry using hydrostatic balance
Type II method
DETERMINATION OF REAL ALCOHOLIC STRENGTH BY VOLUME OF SPIRIT DRINKS - MEASUREMENT BY ELECTRONIC DENSIMETRY (BASED ON THE RESONANT FREQUENCY OSCILLATION OF A SAMPLE IN AN OSCILLATING CELL) (Type II)
OIV-MA-BS-04 Reference method for the determination of real alcoholic strength by volume of spirit drinks of viti-vinicultural origin: measurement by electronic densimetry (based on the resonant frequency oscillation of a sample in an oscillating cell)
Type II method
DETERMINATION OF REAL ALCOHOLIC STRENGTH BY VOLUME OF SPIRIT DRINKS OF VITI-VINICULTURAL ORIGIN - MEASUREMENT BY PYCNOMETRY (Type II)
OIV-MA-BS-03 Reference method for the determination of real alcoholic strength by volume of spirit drinks of viti-vinicultural origin: measurement by pycnometry
Type II method
- Principle
The alcoholic strength by volume is obtained from the density of the distillate measured by pycnometry.