Índice estático
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)