< Compendium of International Methods of Analysis for Vinegars

Wine Vinegars

• Methods of analysis for vinegars

  • Determination of total acidity content (Type II)

  • Determination of the fixed acidity content (Type II)

  • Determination of the volatile acid content (Type II)

  • Detection and quantification of the presence of synthetic acetic acid (Type IV)

  • Determination of the residual alcohol content (Type II)

  • Determination of total dry extract content (Type II)

  • Determination of ash content (Type II)

  • Determination of the non-volatile reducing substances content (Type II)

  • Determination of the total sulfur dioxide content (Type IV)

  • Determination of total ascorbic acid content (Type IV)

  • Measurement of chloride content (Type IV)

  • Measurement of sulphate content (Type IV)

  • Measurement of the copper content (Type II)

  • Measurement of zinc content (Type II)

  • Measurement of iron content (Type IV)

  • Measurement of lead content (Type IV)

  • Measurement of mercury content (cold vapour method) (Type IV)

  • Measurement of the acetoin content (Type IV)

  • Measurement of methanol, superior alcohols and ethyl acetate (Type IV)

  • Authentification via FINE-NMR and other isotopic methods (Type IV)

  • Detection of synthetic acetic acid in wine vinegars by the determination of beta radioactivity of 14c of acetic acid by liquid scintillation (Type IV)

  • Method for 13C/12C isotope ratio determination of acetic acid in wine vinegar by isotopic mass spectrometry (Type II)

  • Method for 18O/16O isotope ratio determination of water in wine vinegar using isotopic mass spectrometry (Type II)

  • Determination of the distribution of deuterium in acetic extracted from wine vinegar using nuclear magnetic resonance (NMR) (Type IV)