Índice estático
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Wine Vinegars
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Methods of analysis for vinegars
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Determination of total acidity content (Type II)
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Determination of the fixed acidity content (Type II)
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Determination of the volatile acid content (Type II)
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Detection and quantification of the presence of synthetic acetic acid (Type IV)
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Determination of the residual alcohol content (Type II)
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Determination of total dry extract content (Type II)
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Determination of ash content (Type II)
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Determination of the non-volatile reducing substances content (Type II)
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Determination of the total sulfur dioxide content (Type IV)
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Determination of total ascorbic acid content (Type IV)
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Measurement of chloride content (Type IV)
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Measurement of sulphate content (Type IV)
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Measurement of the copper content (Type II)
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Measurement of zinc content (Type II)
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Measurement of iron content (Type IV)
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Measurement of lead content (Type IV)
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Measurement of mercury content (cold vapour method) (Type IV)
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Measurement of the acetoin content (Type IV)
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Measurement of methanol, superior alcohols and ethyl acetate (Type IV)
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Authentification via FINE-NMR and other isotopic methods (Type IV)
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Detection of synthetic acetic acid in wine vinegars by the determination of beta radioactivity of 14c of acetic acid by liquid scintillation (Type IV)
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Method for 13C/12C isotope ratio determination of acetic acid in wine vinegar by isotopic mass spectrometry (Type II)
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Method for 18O/16O isotope ratio determination of water in wine vinegar using isotopic mass spectrometry (Type II)
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Determination of the distribution of deuterium in acetic extracted from wine vinegar using nuclear magnetic resonance (NMR) (Type IV)
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