Source: EURLEX
Language: en
Format: md

|  |  |  |  |
| --- | --- | --- | --- |
| 19.2.2010 | EN | Official Journal of the European Union | C 43/1 |

---

List and description of methods of analysis referred to in the first paragraph of Article 120g of Council Regulation (EC) No 1234/2007[(1)](#ntr1-C_2010043EN.01000101-E0001)

(published in accordance with Article 15(2) of Commission Regulation (EC) No 606/2009 of 10 July 2009
[(2)](#ntr2-C_2010043EN.01000101-E0002)
)

2010/C 43/01

The table below lists the methods of analysis for monitoring the limits and requirements laid down in the Community rules concerning the production of wine products. For each parameter concerned, the third column contains the reference of the corresponding method of analysis described in the latest edition (2009) of the ‘Compendium of International Methods of Analysis of Wine and Must’ of the International Organisation of Vine and Wine (OIV) available on the date of this publication. For each parameter, only the reference methods (‘Category I’ or ‘Category II’ in the ‘OIV classification’) are described, with the exception of parameters for which there is currently no Category I or II method validated. The description of the methods appears in the Annex to the notice.

NB:

Section of Annex AI of the Compendium of the OIV defines the different categories of methods of analysis, and in particular Category I (Criterion reference method), Category II (Reference method) and Category IV (Auxiliary method).

The methods of analysis for lead and cadmium are now described in Commission Regulation (EC) No 333/2007 of 28 March 2007 (Annex C-3)[(3)](#ntr3-C_2010043EN.01000101-E0003). Furthermore, Annex II.4 of Regulation (EC) No 401/2006 of 23 February 2006[(4)](#ntr4-C_2010043EN.01000101-E0004) establishes general criteria for the methods of analysis for ochratoxin A , and it is therefore not necessary to describe a specific method for this substance in relation to wine products.

LIST OF METHODS OF ANALYSIS

|  |  |  |  |
| --- | --- | --- | --- |
| No | Parameter | Method in the Compendium of the OIV | Category |
| 1 | Specific gravity/Density | AS-2-01-MASVOL | I |
| 2 | Refractive index | AS-2-02-SUCREF | I |
| 3 | Total dry matter | AS-2-03-EXTSEC | I |
| 4 | Isotope ratio 18O/16O of water in wine | AS-2-09-MOUO18 | II |
| 5 | Folin index | AS-2-10-INDFOL | IV |
| 6 | Sugar content (= glucose+fructose) | AS-311-02-GLUFRU | II |
| 7 | Sucrose content (HPLC measurement) | AS-311-03-SUCRES | II |
| 8 | Nuclear Magnetic Resonance - Deuterium of wine ethanol | AS-311-O5-ENRRMN (being revised) | I |
| 9 | Alcoholic strength by volume as % (AVS) | AS-312-01-TALVOL | I |
| 10 | Isotope ratio 13C/12C of ethanol in wine | AS-312-06-ETHANO | II |
| 11 | Total acidity | AS-313-01-ACITOT | I |
| 12 | Volatile acidity | AS-313-02-ACIVOL | I |
| 13 | Citric acid | AS-313-09-ACIENZ | II |
| 14 | Sorbic acid | AS-313-14-ACISOR | IV |
| 15 | Must pH | AS-313-15-PH | I |
| 16 | Ascorbic acid | AS- 313-22 ACASCO | II |
| 17 | CO2 in g/l | AS-314-01-DIOCAR | II |
| 18 | CO2 in g/l (manometry) | AS-314-04-CO2MAN | II |
| 19 | CO2 overpressure | AS-314-02-SURPRES | I |
| 20 | Lysozyme | AS-315-14-LYSOZY | IV |
| 21 | Potassium sulphate | AS-321-05-SULFAT | II |
| 22 | Iron | AS-322-05-FER | IV |
| 23 | Copper | AS-322-06-CUIVRE | IV |
| 24 | Total Sulphites (SO2) or  Sulphur dioxide | AS-323-04-DIOSU | II |

The description of some methods of analysis is being updated by the OIV. These descriptions will be published in the next Commission notice as soon as an updated text is published by the OIV in the 2010 edition of the Compendium of International Methods of Analysis of the OIV.

---

[Top](#document1)