Commissione Enologia

Adopted

Bacteriological control

COEI-2-CONBAC Methods of microbiological analysis

Bacteriological control

Analysis common to all monographies

  1. Preliminary rehydration of yeasts (Saccharomyces and non-Saccharomyces): ADY (Active Dry Yeasts), AFY (Active Frozen Yeasts), COY (Compressed Yeasts), CRY (Cream Yeast Preparations), ENY (Encapsul

Chlorides- Reasearch

COEI-2-CHLORU Search for chlorides

In a 160  16 mm test tube, place the volume prescribed of the solution obtained by the means indicated in each monography; add 5 ml of diluted nitric acid (R); complete to 20 ml and add 0.5 ml of silver nitrate solution at 5% (R).