Índice estático
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INTRODUCTION
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Annex A - Methods of Analysis of Wines and Musts
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SECTION 1 - DEFINITIONS AND GENERAL PRINCIPLES
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SECTION 2 - PHYSICAL ANALYSIS
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Density and Specific Gravity at 20°C (Type-I-and-IV)
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Evaluation by refractometry of the sugar concentration in grape musts, concentrated grape musts and rectified concentrated grape musts (Type-I)
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Total dry matter (gravimétrie) (Type-I)
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Total dry matter (densimétrie) (Type-IV)
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Ash (Type-I)
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Alkalinity of Ash (Type-IV)
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Oxidation-reduction potential (Type-IV)
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Chromatic Characteristics (Type-IV)
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Wine turbidity (Type-IV)
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Folin-Ciocalteu Index (Type-IV)
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Chromatic Characteristics (Type-I)
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Method for 18O/16O isotope ratio determination of water in wines and must (Type-II)
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SECTION 3 - CHEMICAL ANALYSIS
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SECTION 3.1 - ORGANIC COMPOUNDS
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SECTION 3.1.1 - SUGARS
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Reducing substances (Type-IV)
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Glucose and fructose (enzymatic method) (Type-II)
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Dosage of sugars by HPLC (Type-II)
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Stabilisation of musts to detect Addition of sucrose
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Determination of the deuterium distribution in ethanol derived from fermentation of grape musts, concentrated grape musts, grape sugar (rectified concentrated grape musts) and wines by application of nuclear magnetic resonance (SNIF-NMR/RMN-FINS)
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Polyols derived from sugars (Type-IV)
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Glucose and fructose (pHmetry) (Type-III)
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Glucose, fructose and saccharose (pHmetry) (Type-IV)
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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 D-glucose and D-fructose in wines by automated enzymatic method (Type-III)
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SECTION 3.1.2 - ALCOHOLS
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Alcoholic strength by volume (Type-I-and-IV)
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Tables of correction
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Methanol (GC) (Type-IV)
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Methanol (colorimetry) (Type-IV)
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Glycerol and 2,3- butanediol (Type-IV)
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Glycerol (enzymatic method) (Type-IV)
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Determination of isotopic ratio of ethanol (Type-II)
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Glycerol (GC-C-IRMS or HPLC-IRMS method) (Type-IV)
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SECTION 3.1.3 - ACIDS
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Total Acidity (Type-I)
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Volatile Acidity (Type-I)
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Fixed Acidity (Type-I)
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Organic Acids : HPLC (Type-IV)
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Tartaric Acid (gravimetry) (Type-IV)
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Lactic Acid - enzymatic method (Type-II)
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Citric Acid - chemical method (Type-IV)
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Citric Acid - enzymatic method (Type-II)
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Total malic Acid: usual method (Type-IV)
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L-malic Acid: enzymatic method (Type-II)
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D-malic Acid: enzymatic method (Type-II)
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D-malic Acid: enzymatic method low concentrations (Type-IV)
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L-ascorbic Acid (spectrofluorimetry) (Type-IV)
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Sorbic Acid (spectrofluorimetry) (Type-IV)
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Sorbic Acid (GC) (Type-IV)
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Sorbic Acid (TLC) (Type-IV)
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pH (Type-I)
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Organic acid : ionic chromatography (Type-IV)
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Shikimic acid (Type-II)
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Sorbic acid (capillary electrophoresis)
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Organic acids and sulphates (capillary electrophoresis) (Type-II-and-III)
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Sorbic, benzoic, salicylic acids (Type-IV)
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Metatartaric acid (Type-IV)
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Determination of L-ascorbic acid and D-iso-ascorbic acid by HPLC (Type-II)
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Identification of L- tartaric acid (Type-IV)
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Determination of total ethanol in wine by high-performance liquid chromatography (Type-IV)
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Determination of L-Lactic acid in wines by automated enzymatic method (Type-IV)
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Determination of L-malic acid in wine by automated enzymatic method (Type-III)
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Determination of acetic acid in wines by automated enzymatic method (Type-II)
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Determination of D-gluconic acid in wines and musts by automated enzymatic method (Type-II)
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SECTION 3.1.4 - GAS
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SECTION 3.1.5 - OTHER ORGANIC COMPOUNDS
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Acetaldehyde (ethanal) (Type-IV)
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Ethyl Acetate (GC) (Type-IV)
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Ethyl Acetate (titrimetry) (Type-IV)
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Malvidin Diglucoside (Type-IV)
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Ethyl Carbamate (Type-II)
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Hydroxymethylfurfural (colorimetry) (Type-IV)
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Hydroxymethylfurfural (HPLC) (Type-IV)
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Cyanide Derivatives (Type-II)
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Artificial sweeteners (TLC : saccharine, cyclamate, Dulcin and P‑4000 ) (Type-IV)
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Artificial sweeteners (TLC: saccharine, cyclamate and Dulcin) (Type-IV)
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Artificial Colorants (Type-IV)
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Diethylene glycol (Type-IV)
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Ochratoxin A (Type-II)
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HPLC-Determination of nine major Anthocyanins in red and rosé wines (Type-II)
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Plant proteins (Type-IV)
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Determination of Lysozyme by HPLC (Type-IV)
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Determination of 3-methoxypropane-1,2-diol and cycli diglycerols (by-products of technical glycerol) in wine by GC-MS- Description of the method and collaborative study
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Determination of releasable 2,4,6-trichloroanisole in wine (Type-IV)
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Determining the presence and content of polychlorophenols and polychloroanisols in wines, cork stoppers, wood and bentonites used as atmospheric traps (Type-IV)
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Analysis of biogenic amines in musts and wines HPLC (Type-II)
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Determination of glutathione (Type-IV)
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Determination of a-dicarbonyl compounds of wine by HPLC after derivatization (Type-IV)
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Determination of a-dicarbonyl compounds of wine by GC after derivatization (Type-IV)
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Determination of carboxymethyl cellulose in white wines (Type-IV)
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Quantification of potentially allergenic residues of fining agent proteins in wine (Type-I)
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Determination of lysozyme in wine using high-performance capillary electrophoresis (Type-IV)
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Determination of lysozyme in wine using high-performance liquid chromatography (Type-IV)
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Method of determination of biogenic amines in wine by high-performance liquid chromatography with photodiode array detection (Type-IV)
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Analysis of volatile compounds in wines by gas chromatography (Type-IV)
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Method of determination of 1,2-propanediol and 2,3-butanediol (Type-IV)
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Detection of chitinase and thaumatin-like proteins in white wines (Type-IV)
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Determination of alkylphenols in wines by gas chromatography-mass spectrometry (GC-MS or GC-MS/MS) (Type-IV)
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Qualitative determination of sweeteners in wine by liquid chromatography coupled with mass spectrometry (LC-MS) (Type-IV)
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SECTION 3.1.6 - MULTIELEMENT ORGANIC COMPOUNDS
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SECTION 3.2 - NON ORGANIC COMPOUNDS
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SECTION 3.2.1 - ANIONS
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SECTION 3.2.2 - CATIONS
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Ammonium (Type-IV)
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Potassium (AAS) (Type-II)
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Potassium (flame photometry) (Type-III)
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Sodium (AAS) (Type-II)
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Sodium (flame photometry) (Type-III)
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Calcium (Type-II)
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Iron (AAS) (Type-IV)
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Iron (colorimetry) (Type-IV)
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Copper (Type-II)
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Magnesium (Type-II)
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Zinc (Type-IV)
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Silver (Type-IV)
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Cadmium (Type-IV)
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Lead (criteria for methods)
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Analysis of mineral elements in wines using ICP-AES (inductively coupled plasma / atomic emission spectrometry) (Type-II)
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SECTION 3.2.3 - OTHER NON ORGANIC COMPOUNDS
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Arsenic (AAS) (Type-IV)
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Arsenic (Type-IV)
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Total nitrogen - Dumas method
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Total nitrogen (Type-IV)
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Boron (Type-IV)
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Free Sulfur dioxide (titrimetry) (Type-IV)
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Total Sulfur dioxide (titrimetry) (Type-II)
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Sulfur dioxide (Iodometry) (Type-IV)
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Sulfur dioxide (molecular method) (Type-IV)
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Mercury - atomic Fluorescence (Type-IV)
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Multielemental analysis using ICP-MS (Type-II)
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Assay of pesticide residues in wine following extraction using the Quechers method (Type-II)
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Determination of natamycin in wines (Type-IV)
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Method of determination of phthalates by gas chromatography / mass spectrometry in wines (Type-II-and-IV)
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Method for the determination of potassium polyaspartate in wine by high-performance liquid chromatography coupled with a fluorescence detector (Type-IV)
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Simultaneous analysis of iron, copper, potassium, calcium and manganese in wines, using MP/AES (Type-IV)
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Simultaneous analysis of iron, copper, potassium, calcium and manganese in wines, using MP/AES (Type-IV)
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SECTION 4 - MICROBIOLOGICAL ANALYSIS
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Microbiological Analysis (Type-IV)
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Detection of preservatives and fermentation inihibitors (Fermentability Test) (Type-IV)
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Detection of preservatives and fermentation inihibitors (Detection of the following acids: sorbic, benzoic, p-chlorobenzoic, salicylic, phydroxybenzoic and its esters) (Type-IV)
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Detection of preservatives and fermentation inihibitors (Detection of the monohalogen derivatives of acetic acid) (Type-IV)
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Detection of preservatives and fermentation inihibitors (determination of ethyl pyrocarbonate) (Type-IV)
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Detection of preservatives and fermentation inihibitors (Examination of dehydroacetic acid) (Type-IV)
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Detection of preservatives and fermentation inihibitors (Sodium Azide by HPLC) (Type-IV)
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Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR (Type-IV)
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SECTION 5 - OTHER ANALYSIS
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Annex B
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Annex C
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Annex D
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Annex E
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Annex E - Laboratory Quality Assurance
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Validation Principle
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Collaborative Study
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Reliability of methods
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Protocol for the design, conducts and interpretation of collaborative studies
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Estimation of the detection and quantification limits of a method of analysis
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Harmonized guidelines for internal quality control in analytical chemistry laboratories
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Practical guide for the Validation
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Harmonised guidelines for single-laboratory validation
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Recommendations on measurement uncertainty
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Recommendations related
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Annex F
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Annex F - Specific Methods for the Analysis of Grape Sugar
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Conductivity (Type-IV)
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Hydroxymethylfurfural (HMF) by High-Performance Liquid Chromatography (Type-IV)
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Determination of the acquired alcoholic strength by volume (ASV) of concentrated musts (CM) and grape sugar (or rectified concentrated musts, RCM) (Oeno 419A-2011) (Type-IV)
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Sucrose by high-performance liquid chromatography (Type-IV)
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Total acidity (Type-IV)
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pH (Type-IV)
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Sulphur dioxide (Type-IV)
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Chromatic properties (Type-IV)
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Total cations (Type-I)
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Heavy metals by ETAAS (Type-IV)
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Heavy metals by ICP-MS (Type-IV)
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Determination of meso-inositol, scyllo-inositol and sucrose (Type-II)
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Folin-Ciocalteu Index (Type-IV)
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