Compendium of International Methods of Wine and Must Analysis

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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).

CATEGORY II* (BENCHMARK METHOD): A category II method is designated  as the Benchmark Method in cases where category I methods cannot be used. It should be selected from category III methods (as defined below). Such methods should be recommended for use in cases of disputes and for calibration purposes. (e.g., potassium, citric acid).

CATEGORY III* (APPROVED ALTERNATIVE METHODS): A category III Method meets  all of the criteria specified by the Sub-Committee on Methods of Analysis and is used for monitoring, inspection and regulatory purposes (e.g., enzymatic determinations of glucose and fructose).

CATEGORY IV (AUXILIARY METHOD): A category IV Method is a conventional or recently-implemented technique, with respect to which the Sub-Committee on Methods of Analysis has not as yet specified the requisite criteria (e.g., synthesized coloring agents, measurement of oxidation-reduction potential).

* Methods requiring formal approval in accordance with the procedures in force at the Sub-Commission of Methods of Analysis.