OIV-MA-D1-01 Gluconic acid

Gluconic acid is always present in musts and wines.

In wines derived from a sound, mature harvest, its level does not exceed 200—300 mg/L.

Gluconic acid increases through over-ripening by raisining and especially by the intervention of Botrytis cinerea.

OIV-MA-B1-02 Certificates of analysis

Certificate No. 1

OIV-MA-B1-01 Rules for the implementation of the analytical methods

The control of the quality of wines should always allow, on one hand, a sensory examination and, on the other hand, the determination of the essential characteristic elements of their composition.

Sensory analysis has not been studied in the present book; it is left to the evaluation of the various countries, but is required in every case.

OIV-MA-AS5-01 Differentiation of fortified musts and sweet fortified wines

Type IV method

1. Principle of the method

1.1.   Method of screening

OIV-MA-AS4-03 Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR

Type IV method

Warning to users

Phenol: All handling procedures involving phenol must be performed under a fume hood and gloves must be worn. All phenol-contaminated residues must be collected in suitable containers.

OIV-MA-AS4-02F Detection of preservatives and fermentation inhibitors

Type IV method

1. Sodium Azide

1.1.  Method by high performance liquid chromatography

OIV-MA-AS4-02E Detection of preservatives and fermentation inhibitors

Type IV method

1. Examination of dehydroacetic acid

1.1.   Principle

OIV-MA-AS4-02D Detection of preservatives and fermentation inhibitors

Type IV method

1. Examination and determination of ethyl pyrocarbonate (diethyl dicarbonate)

1.1.  Principle

OIV-MA-AS4-02C Detection of preservatives and fermentation inhibitors

Type IV method

1. Detection of the monohalogen derivatives of acetic acid

1.1.   Principle