Measurement of iron content (Type IV)
OIV-MA-VI-15 Meausrement of iron content
Type IV method
Measurement of zinc content (Type II)
OIV-MA-VI-14 Measurement of zinc content
Type II method
- Introduction
As for copper, the presence of zinc in vinegars mainly has its origin in contaminations from contact materials during their manufacture, and, likewise, excessive content could cause hazes or even serious alterations in the colour.
Measurement of the copper content (Type II)
OIV-MA-VI-13 Measurement of the copper content
Type II method
Measurement of sulphate content (Type IV)
OIV-MA-VI-12 Measurement of sulphate content
Type IV method
- Introduction
The main objective of the measurement of the sulphate content in vinegar is, as for the measurement of the chloride content, the detection of frauds (aimed at increasing the total dry extract).
Measurement of chloride content (Type IV)
OIV-MA-VI-11 Measurement of chloride content
Type IV method
- Introduction
The main objective of the measurement of chloride content is the detection of the fraudulent increase in the dry extract by the addition of sodium chloride.
Determination of the total sulfur dioxide content (Type IV)
OIV-MA-VI-09 Determination of the total sulfur dioxide content
Type IV method
- Introduction
Determination of the non-volatile reducing substances content (Type II)
OIV-MA-VI-08 Determination of the non-volatile reducing substances content
Type II method
- Definition
Non-volatile reducing substances are all the non-volatile substances having a reducing power in a copper-alkali solution and those that also have this power after hydrolysis.
Determination of ash content (Type II)
OIV-MA-VI-07 Determination of ash content
Type II method
Determination of total dry extract content (Type II)
OIV-MA-VI-06 Determination of total dry extract content
Type II method
Determination of the residual alcohol content (Type II)
OIV-MA-VI-05 Determination of the residual alcohol content
Type II method
- Definition
The residual alcohol content is the percentage by volume of ethanol still contained in the vinegar after acetic fermentation.