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Codes

Determination of the ability of an enzymatic preparation to interrupt pectic chains by measuring viscosity

Codes

Determination of the 13C/12C isotope ratios of glucose, fructose, glycerol, ethanol in production of vitivinicultural origin by high-performance liquid chromatography coupled to isotope ratio mass spectrometry (Type-II-and-III)

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Determination of releasable 2,4,6-trichloroanisole in wine (Type-IV)

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DETERMINATION OF REAL ALCOHOLIC STRENGTH BY VOLUME OF SPIRIT DRINKS OF VITI-VINICULTURAL ORIGIN - MEASUREMENT BY PYCNOMETRY (Type II)

Codes

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)