RESOLUTION OENO 51/2000

COLLECTION OF WINE VINEGAR ANALYSIS METHODS

THE GENERAL ASSEMBLY

CONSIDERING Article 5, paragraph 4 of the International Convention for the unification of methods of analysis and evaluation of wines of October 13, 1954,

At the proposal of the Sub-Commission for wine analysis and evaluation methods,

CONSIDERING the advantage of establishing an initial reference for methods of analyzing wine vinegars,

CONSIDERING current knowledge of the subject,

CONSIDERING the principles of Oeno 6/94 Resolution concerning recognition of the set of analysis methods for spirits, alcohols and the aromatic fraction of drinks,

RECOGNIZES the Collection of wine vinegar analysis methods. This Collection is liable to be amended and added to. Any methods that are not validated shall be validated using the appropriate analyses.

COLLECTION OF WINE VINEGAR ANALYSIS METHODS

Contents

I. Wine vinegars - determination of total acidity content

II. Wine vinegars - determination of the fixed acidity content

III. Wine vinegars - determination of the volatile acid content

IV. Wine vinegars - detection and quantification of the presence of synthetic acetic acid

V. Wine vinegars - determination of the residual alcohol content

VI. Wine vinegars - determination of total dry extract content

VII. Wine vinegars - determination of ash content

VIII. Wine vinegars - determination of the non-volatile reducing substances content

IX. Wine vinegars - determination of the total sulfur dioxide content

X. Wine vinegars - determination of total ascorbic acid content

XI. Wine vinegars – measurement of chloride content

XII Wine vinegars – measurement of sulphate content

XIII. Wine vinegars – measurement of the copper content

XIV. Wine vinegars – measurement of zinc content

XV. Wine vinegars – measurement of iron content

XVI. Wine vinegars – measurement of lead content

XVII. Wine vinegars – measurement of mercury content (cold vapour method)

XVIII. Wine vinegars - measurement of the acetoin content

XIX. Wine vinegars – measurement of methanol, superior alcohols and ethyl acetate

XX.  Wine vinegars – authentification via fine-NMR and other isotopic methods