COMPENDIUM OF INTERNATIONAL METHODS OF WINE AND MUST ANALYSIS INTERNATIONAL ORGANISATION OF VINE AND WINE INTERNATIONAL ORGANISATION OF VINE AND WINE COMPENDIUM OF INTERNATIONAL METHODS OF WINE AND MUST ANALYSIS EDITION 2012VOLUME 1 INCLUDED : Resolutions adopted in Porto (Portugal) 9thA.G. 24 June 2011 OIV - 18, RUE DAGUESSEAU - 75008 PARIS COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S- OI V Tabl e ofcont ent s OI V- MA- I NT- 00- 2012 1 General organization of the Compendium Table of contents Foreword ANNEX A METHODS OF ANALYSIS OF WINES AND MUSTS SECTION 1 DEFINITIONS AND GENERAL PRINCIPLES SECTION 2 PHYSICAL ANALYSIS SECTION 3 CHIMICAL ANALYSIS SECTION 3.1 ORGANIC COMPOUNDS SECTION 3.1.1 SUGARS SECTION 3.1.2 ALCOHOLS SECTION 3.1.3 ACIDS SECTION 3.1.4 GAS SECTION 3.1.5 OTHER ORGANIC COMPOUNDS SECTION 3.2 NON ORGANIC COMPOUNDS SECTION 3.2.1 ANIONS SECTION 3.2.2 CATIONS SECTION 3.2.3 OTHER NON ORGANIC COMPOUNDS SECTION 4 MICROBIOLOGICAL ANALYSIS SECTION 5 OTHER ANALYSIS ANNEX B - CERTIFICATES OF ANALYSIS ANNEX C - MAXIMUM ACCEPTABLE LIMITS OF VARIOUS SUBSTANCES ANNEX D ADVICES ANNEX E LABORATORY QUALITY ASSURANCE ANNEX F SPECIFIC METHODS FOR THE ANALYSIS OF GRAPE SUGAR (RECTIFIED CONCENTRATED MUSTS) COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S- OI V Tabl e ofcont ent s OI V- MA- I NT- 00- 2012 2 NB: Each method has its references into the brackets (referred resolutions, reference methods of the Recueil des mthodes internationales danalyse des vins et des mots 1990 =Recueil OIVed.1990;methodsoftheRecueildesmthodesinternationalesdanalysedesvins 1978 = A number i.e. A1, A2 ) TitleReference Type method -Table of contentsOIV-MA-INT-00 VOLUME 1 -ForewordOIV-MA-INT-01 -Layout and wording of OIV method of analysis OIV-MA-INT-04 ANNEX A METHODS OF ANALYSIS OF WINES AND MUSTS SECTION 1 DEFINITIONS AND GENERAL PRINCIPLES -General remarksOIV-MA-AS1-02 -Classification of analytical methods (oeno 9/2000)OIV-MA-AS1-03 -Matrix effect for metals content analysis (oeno 5/2000) OIV-MA-AS1-04 SECTION 2 PHYSICAL ANALYSIS-Density and Specific Gravity at 20C (A 1 revised by 377/2009) OIV-MA-AS2-01AI -Density and Specific Gravity at 20C (A 1 revised by 377/2009) OIV-MA-AS2-01BIV -Evaluation by refractometry of the sugar concentration in grape, musts, concentrated grape musts and rectified concentratedgrape musts (Recueil OIV ed. 1990 revised by 377/2009) OIV-MA-AS2-02 I -Total dry matter(gravimtrie) (A 3 revised by 377/2009 and 387/2009) OIV-MA-AS2-03AI -Total dry matter (densimtrie) (A 3 revised by 377/2009 and 387/2009) OIV-MA-AS2-03BIV -Ash (A 6 revised by 377/2009)OIV-MA-AS2-04I -Alkalinity of Ash (A 7 revised by 377/2009) OIV-MA-AS2-05IV -Oxidation-reduction potential (Oeno 3/2000)OIV-MA-AS2-06IV -Chromatic Characteristics (A0 mod.)OIV-MA-AS2-07AWithdrawn-Chromatic Characteristics (A0 revised by 377/2009)OIV-MA-AS2-07B IV -Wine turbidity (Oeno 4/2000 revised by 377/2009) OIV-MA-AS2-08IV -Method for isotopic ratio 18O/16O (Oeno 2/96)OIV-MA-AS2-09Withdrawn-Folin-Ciocalteu Index (Recueil OIV ed. 1990 revised by 377/2009) OIV-MA-AS2-10IV -Chromatic Characteristics (Oeno 1/2006)OIV-MA-AS2-11 I -Method for 18O/16O isotope ratio determination of water in wines and must (Oeno 353/2009) OIV-MA-AS2-12II -Method for the determination of the size of pieces of oak wood by screening (Oeno 406-2011)OIV-MA-AS2-13I COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S- OI V Tabl e ofcont ent s OI V- MA- I NT- 00- 2012 3 SECTION 3 CHIMICAL ANALYSISSECTION 3.1 ORGANIC COMPOUNDSSECTION 3.1.1 SUGARS -Reducing substances (A 4 revised by 377/2009)OIV-MA-AS311-01AIV -Reducing sugars (clarification) (type IV)OIV-MA-AS311-01BWithdrawn -Reducing sugars (titrimtrie) (type II)OIV-MA-AS311-01CWithdrawn -Glucose and fructose (enzymatic method) (revised by 377/2009) OIV-MA-AS311-02 II -Dosage of sugars by HPLC (Oeno 23/2003) OIV-MA-AS311-03 II -Stabilisation of musts to detect Addition of sucrose (A 5)OIV-MA-AS311-04-Determination of the deuterium distribution in ethanol derived from fermentation of grape musts, concentrated grape musts, rectified concentrated grape musts and wines by application of nuclear magnetic resonance (SNIFNMR/ RMNFINS) ( Oeno 426-2011) OIV-MA-AS311-05 II -Polyols derived from sugars (Oeno 9/2006)OIV-MA-AS311-06IV -Glucose and fructose (pHmetry) (Oeno 10/2006 revised by 377/2009) OIV-MA-AS311-07III -Glucose, fructose and saccharose (pHmetry) (Oeno 11/2006 revised by 377/2009) OIV-MA-AS311-08IV SECTION 3.1.2 ALCOHOLS -Alcoholic strength by volume (pycnometry, frequency oscillator, hydrostatic balance) (A2; 8/2000; 24/2003; revised by 377/2009) OIV-MA-AS312-01AI -Alcoholic strength by volume(hydrometer, refractometry) (A2 revised by 377/2009) OIV-MA-AS312-01BIV -Tables of correction (A2)OIV-MA-AS312-02 -Methanol (GC) (A 41 revised by 377/2009)OIV-MA-AS312-03A IV -Methanol (colorimetry) (A 41 revised by 377/2009)OIV-MA-AS312-03B IV -Glycerol and 2,3- butanediol (A 21 revised by 377/2009) OIV-MA-AS312-04 IV -Glycerol (enzymatic method) (Recueil OIV ed. 1990 revised by 377/2009)OIV-MA-AS312-05IV - Determination of isotopic ratio of ethanol (Oeno 17/2001)OIV-MA-AS312-06 II -Glycerol (GC-C-IRMS or HPLC-IRMS method) (OIV-Oeno 343-2010) OIV-MA-AS312-07IV SECTION 3.1.3 ACIDS -Total Acidity (A 10 revised by 377/2009) OIV-MA-AS313-01 I -Volatile Acidity (A 11 revised by 377/2009)OIV-MA-AS313-02I -Fixed Acidity (A 11 revised by 377/2009)OIV-MA-AS313-03I -Organic Acids :HPLC (Recueil OIV ed. 1990 revised by 377/2009) OIV-MA-AS313-04IV -TartaricAcid (gravimetry) (A 12 revised by 377/2009)OIV-MA-AS313-05AIV -TartaricAcid (colorimetry) (A 12)OIV-MA-AS313-05BWithdrawn COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S- OI V Tabl e ofcont ent s OI V- MA- I NT- 00- 2012 4 -Lactic Acid - chemical method (A 27)OIV-MA-AS313-06Withdrawn -Lactic Acid - enzymatic method (Recueil OIV ed. 1990 revised by 377/2009) OIV-MA-AS313-07II -Citric Acid - chemical method (A 29)OIV-MA-AS313-08IV -Citric Acid - enzymatic method (Recueil OIV ed. 1990 revised by 377/2009) OIV-MA-AS313-09II -Total malic Acid: usual method (A 33 revised by 377/2009) OIV-MA-AS313-10IV -L-malic Acid: enzymatic method (Recueil OIV ed. 1990 revised by 377/2009) OIV-MA-AS313-11II -D-malic Acid: enzymatic method (Oeno 6/98 revised by 377/2009) OIV-MA-AS313-12AII -D-malic Acid: enzymatic method low concentrations (Oeno 16/2002 revised by 377/2009) OIV-MA-AS313-12BIV -L-ascorbic Acid (spectrofluorimetry) (A 28 revised by 377/2009) OIV-MA-AS313-13AIV -L-ascorbic Acid (spectrophotometry) (A 28)OIV-MA-AS313-13BWithdrawn-Sorbic Acid (spectrophotometry) (A 30 revised by 377/2009) OIV-MA-AS313-14AIV -Sorbic Acid (GC ) (A 30 revised by 377/2009)OIV-MA-AS313-14BIV -Sorbic Acid (TLC) (A 30 revised by 377/2009)OIV-MA-AS313-14CIV -pH (A31 revised by Oeno 438-2011)OIV-MA-AS313-15I -Organic acid : ionic chromatography (Oeno 23/2004)OIV-MA-AS313-16IV -Shikimic acid (Oeno 33/2004) OIV-MA-AS313-17II -Sorbic acid (capillary electrophoresis) (Oeno 4/2006)OIV-MA-AS313-18 IV -Organic acids and sulphates (capillary electrophoresis) (Oeno 5/2006, extended by Oeno 407-2011) OIV-MA-AS313-19II III -Sorbic, benzoic, salicylic acids (Oeno 6/2006)OIV-MA-AS313-20 IV -Metatartaric acid (Oeno 10/2007)OIV-MA-AS313-21 IV -Determination of L-ascorbic acid and D-iso-ascorbic acid by HPLC (Oeno 11/2008)OIV-MA-AS313-22II -Identification of L- tartaric acid(Oeno 12/2008) OIV-MA-AS313-23IV SECTION 3.1.4 GAS -Carbone Dioxide (A 39 modified by oeno 21/2003 and completed by Oeno 3/2006 revised by 377/2009) OIV-MA-AS314-01II -Overpressure measurment of sparkling wines (Oeno 21/2003) OIV-MA-AS314-02I -Determination of the carbon isotope ratio 13C/12C of CO2 in sparkling wines (Oeno 7/2005) OIV-MA-AS314-03II -Carbone dioxyde (manometric method) (oeno 2/2006) OIV-MA-AS314-04II VOLUME 2 SECTION 3.1.5 OTHER ORGANIC COMPOUNDS -Acetaldehyde (ethanal) (A 37 revised by 377/2009)OIV-MA-AS315-01IV -Ethyl Acetate (GC) (Recueil OIV ed. 1990 revised by 377/2009) OIV-MA-AS315-02AIV COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S- OI V Tabl e ofcont ent s OI V- MA- I NT- 00- 2012 5 -Ethyl Acetate (titrimetry) (revised by 377/2009)OIV-MA-AS315-02BIV -Malvidin Diglucoside (A 18 revised by 377/2009)OIV-MA-AS315-03IV -Ethyl Carbamate(oeno 8/98 revised by 377/2009)OIV-MA-AS315-04II -Hydroxymethylfurfural (colorimetry) (A 19 revised by 377/2009) OIV-MA-AS315-05AIV -Hydroxymethylfurfural (HPLC) (A 19 revised by 377/2009) OIV-MA-AS315-05BIV -Cyanide Derivatives (Oeno 4/94 revised by 377/2009)OIV-MA-AS315-06II -Artificial sweeteners (TLC : saccharine, cyclamate, Dulcin and P-4000 ) (A 36 revised by 377/2009) OIV-MA-AS315-07AIV -Artificial sweeteners (TLC: saccharine, cyclamate and Dulcin)(A 36 revised by 377/2009) OIV-MA-AS315-07BIV -Artificial Colorants (A 43 revised by 377/2009)OIV-MA-AS315-08IV -Diethylene glycol (Recueil OIV ed. 1990 revised by 377/2009) OIV-MA-AS315-09IV -Ochratoxin A (Oeno 16/2001 revised by Oeno 349-2011)OIV-MA-AS315-10II -HPLC-Determination of nine major Anthocyanins in red and ros wines (Oeno 22/2003; Oeno 12/2007) OIV-MA-AS315-11II -Plant proteins (Oeno 24/2004)OIV-MA-AS315-12IV -Polychlorophenols, polychloroanisols (Oeno 8/2006) OIV-MA-AS315-13 Withdrawn-Determination of Lysozyme by HPLC (Oeno 8/2007)OIV-MA-AS315-14IV -Determination of 3-Methoxypropane-1,2-diol and Cyclic Diglycerols(Oeno 11/2007) OIV-MA-AS315-15 II -Determination of releasable 2,4,6-trichloroanisole in wine (Oeno 296/2009) OIV-MA-AS315-16IV -Determining the presence and content of polychlorophenols and polychloroanisols in wines, cork stoppers, wood and bentonites used as atmospheric traps (Oeno 374/2009 OIV-MA-AS315-17IV -Analysis of biogenic amines in musts and wines HPLC (Oeno 346/2009) OIV-MA-AS315-18II -Determination of glutathione (Oeno 345/2009)OIV-MA-AS315-19IV -Determination of -dicarbonyl compounds of wine by HPLC after derivatization(Oeno 386A-2010) OIV-MA-AS315-20IV -Determination of -dicarbonyl compounds of wine by GC after derivatization(Oeno 386B-2010) OIV-MA-AS315-21IV -Determination of carboxymethyl cellulose in white wines (Oeno 404-2010) OIV-MA-AS315-22IV -Quantification of potentially allergenic residues of fining agent proteins in wine (Oeno 427-2010) OIV-MA-AS315-23criteria SECTION 3.2 NON ORGANIC COMPOUNDS SECTION 3.2.1 ANIONS -Total Bromide (A 23 revised by 377/2009)OIV-MA-AS321-01IV -Chlorides (A 15 revised by 377/2009)OIV-MA-SA321-02II -Fluorides (A 22; Oeno 22/2004)OIV-MA-AS321-03II -Total Phosphorus (A 16 revised by 377/2009)OIV-MA-AS321-04IV -Sulfates (gravimetry) (A 14 revised by 377/2009)OIV-MA-AS321-05AII COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S- OI V Tabl e ofcont ent s OI V- MA- I NT- 00- 2012 6 -Sulfates (titrimetry) (A 14)OIV-MA-AS321-05BWithdrawn SECTION 3.2.2 CATIONS -Ammonium (A 20 revised by 377/2009)OIV-MA-AS322-01IV -Potassium (AAS) (A 8 revised by 377/2009)OIV-MA-AS322-02AII -Potassium (flame photometry)(A 8 revised by 377/2009)OIV-MA-AS322-02BIII -Potassium (gravimetry) (A 8)OIV-MA-AS322-02CWithdrawn-Sodium (AAS) (A 25 revised by 377/2009)OIV-MA-AS322-03AII -Sodium (flame photometry ) (A 25 revised by 377/2009)OIV-MA-AS322-03BIII -Calcium (A 26 revised by 377/2009)OIV-MA-AS322-04II -Iron (AAS) (A 9 revised by 377/2009)OIV-MA-AS322-05AIV -Iron (colorimetry) (A 9 revised by 377/2009)OIV-MA-AS322-05BIV -Copper (Recueil OIV ed. 1990 revised by 377/2009)OIV-MA-AS322-06IV -Magnesium (A 26)OIV-MA-AS322-07II -Zinc (A 45)OIV-MA-AS322-08IV -Silver (Recueil OIV ed. 1990 revised by 377/2009)OIV-MA-AS322-09IV -Cadmium (Recueil OIV ed. 1990 revised by 377/2009)OIV-MA-AS322-10IV -LeadOIV-MA-AS322-11 Withdrawn-Lead (criteria for methods) (Oeno 7/2006)OIV-MA-AS322-12 II SECTION 3.2.3 OTHER NON ORGANIC COMPOUNDS -Arsenic (AAS) (Oeno 14/2002 revised by 377/2009)OIV-MA-AS323-01AIV -Arsenic (AAS) (A 34 revised by 377/2009)OIV-MA-AS323-01BIV -Arsenic (colorimetry) (A 34)OIV-MA-AS323-01CWithdrawn-Total nitrogen (A 40 revised by 377/2009)OIV-MA-AS323-02AIV -Total nitrogen - Dumas method (Oeno 13/2002 revised by 377/2009) OIV-MA-AS323-02BII -Boron (A 44 revised by 377/2009)OIV-MA-AS323-03IV -Sulfur dioxide (titrimetry)(A 17 revised by 377/2009)OIV-MA-AS323-04AII -Sulfur dioxide (Iodometry)(A17 revised by 377/2009)OIV-MA-AS323-04BIV -Sulfur dioxide (molecular method)(A17 revised by 377/2009) OIV-MA-AS323-04CIV -Sulfur dioxide- grape juice (A17 revised by 377/2009)OIV-MA-AS323-05IV -Mercury - atomic Fluorescence (Oeno 15/2002 revised by 377/2009) OIV-MA-AS323-06IV -Multielemental analysis using ICP-MS (OIV-Oeno 344-2010) OIV-MA-AS323-07II SECTION 4 MICROBIOLOGICAL ANALYSIS-Microbiological Analysis (Oeno 206-2010)OIV-MA-AS4-01IV -Detection of preservatives and fermentation inihibitors (Fermentability Test) (A35; Oeno 6/2006 revised by 377/2009) OIV-MA-AS4-02AIV -Detection of preservatives and fermentation inihibitors (Detection of the following acids: sorbic, benzoic, p-chlorobenzoic, salicylic, p-hydroxybenzoic and its esters) (A35; Oeno 6/2006 revised by 377/2009) OIV-MA-AS4-02BIV COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S- OI V Tabl e ofcont ent s OI V- MA- I NT- 00- 2012 7 -Detection of preservatives and fermentation inihibitors (Detection of the monohalogen derivatives of acetic acid) (A35; Oeno 6/2006 revised by 377/2009) OIV-MA-AS4-02CIV -Detection of preservatives and fermentation inihibitors (determination of ethyl pyrocarbonate) (A35; Oeno 6/2006 revised by 377/2009) OIV-MA-AS4-02DIV -Detection of preservatives and fermentation inihibitors (Examination of dehydroacetic acid) (A35; Oeno 6/2006 revised by 377/2009) OIV-MA-AS4-02EIV -Detection of preservatives and fermentation inihibitors (Sodium Azide by HPLC) (A35; Oeno 6/2006 revised by 377/2009) OIV-MA-AS4-02FIV -Enumerating yeasts of the species Brettanomyces bruxellensis using qPCR (Oeno 414-2011) OIV-MA-AS4-03IV SECTION 5 OTHER ANALYSIS -Differentiation of fortified musts and sweet fortified wines (revised by 377/2009) OIV-MA-AS5-01 ANNEX B - CERTIFICATES OF ANALYSIS -Rules for the implementation of the analyticalmethodsOIV-MA-B1-01 -Certificates of analysisOIV-MA-B1-02 ANNEX C - MAXIMUM ACCEPTABLE LIMITS OF VARIOUS SUBSTANCES -Maximum acceptable limits of various substances contained in wine OIV-MA-C1-01 ANNEX D ADVICES -Gluconic Acid (oeno 4/91)OIV-MA-D1-01 -Characterizationof wines resulting from overpressing (Oeno 5/91) OIV-MA-D1-02 -Level of sodium and chlorides ions in wines(Oeno 6/91)OIV-MA-D1-03 ANNEX E LABORATORY QUALITY ASSURANCE -Validation Principle (Oeno 7/98)OIV-MA-AS1-05 -Collaborative StudyOIV-MA-AS1-07 -Reliability of methods (Oeno 5/99)OIV-MA-AS1-08 -Protocol for the design, conducts and interpretation of collaborative studies (Oeno 6/2000) OIV-MA-AS1-09 -Estimation of the detection and quantification limitsof a method of analysis (Oeno 7/2000) OIV-MA-AS1-10 -Harmonized guidelines for internal quality control in analytical chemistry laboratories (Oeno 19/2002) OIV-MA-AS1-11 -Practical guide for the Validation (Oeno 10/05)OIV-MA-AS1-12 -Harmonised guidelines for single-laboratory validation (Oeno 8/05) OIV-MA-AS1-13 -Recommendations on measurement uncertainty (Oeno 9/05) OIV-MA-AS1-14 -Recommendations related to the recovery correctionOIV-MA-AS1-15 COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S- OI V Tabl e ofcont ent s OI V- MA- I NT- 00- 2012 8 ANNEXFSPECIFICMETHODSFORTHE ANALYSISOFGRAPESUGAR(RECTIFIED CONCENTRATED MUSTS) -Conductivity (Oeno 419A-2011)OIV-MA-F1-01IV-Hydroxymethylfurfural (HMF) by High-Performance Liquid Chromatography (Oeno 419A-2011) OIV-MA-F1-02 IV-Determination of the acquired alcoholic strength by volume (ASV) of concentrated musts (CM) and grape sugar (or rectified concentrated musts, RCM) (Oeno 419A-2011) OIV-MA-F1-03 IV-Sucrose by high-performance liquid chromatography (Oeno 419A-2011) OIV-MA-F1-04IV-Totalacidity (Oeno 419A-2011)OIV-MA-F1-05IV-pH (Oeno 419A-2011)OIV-MA-F1-06IV-Sulphur dioxide (Oeno 419A-2011)OIV-MA-F1-07IV-Chromatic properties (Oeno 419A-2011)OIV-MA-F1-08IV COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S- OI V For ew or d OI V- MA- I NT- 01 1Foreword The Compendium of International Methods of Wine Analysis was first published in 1962 and re-published in 1965, 1972, 1978, 1990 and 2000; each time it included additionalmaterialasapprovedbytheGeneralAssemblyand produced each year by the Sub-Commission. Thiseditionof Compendium of International Methods of Wine and Must Analysis includes all material as approved by the General Assembly of representatives of the member governments of the OIV, revised and amended since 2000. TheCompendiumplaysamajorpartinharmonisingmethodsofanalysis.Many vine-growing countries have introduced its definitions and methods into their own regulations. Regulation (EC) No 479/2008 lays down that the analysis methods for establishing thecompositionoftheproductscoveredbythatRegulationandtherulesfor checkingwhetherthoseproductshavebeensubjectedtoprocessesinviolationof authorised oenological practice are those recommended and published by the OIV intheCompendiumofInternationalMethodsofAnalysisofWinesandMusts.In Regulation(EC)No606/2009toensuregreatertransparency,itwasstatedto publishatCommunitylevel(CSeriesoftheOfficialJournaloftheEuropean Union)thelistanddescriptionoftheanalysismethodsdescribedinthe CompendiumofInternationalMethodsofAnalysisofWinesandMustsofthe InternationalOrganisationofVineandWineandapplicableforthecontrolof vitivinicultural products.In this way the European Union recognises all of the methods in the Compendium andmakesthembindinginallMemberStates,confirmingtheclosecollaboration established between the EU and the OIV. Thus,throughitsleadingroleintheharmonisationofmethodsofanalysis,the Compendiumcontributestofacilitatinginternationaltrade.WiththeInternational CodeofOenologicalPracticesandtheInternationalOenologicalCodex,it constitutes a body of considerable scientific, legal and practical benefit. RECUEIL INTERNATIONAL DES METHODES DANALYSES OIV Layout of OIV method of analysis OIV-MA-INT-04 1 Layout and wording of OIVmethod of analysis Extract of ISO 78-2:1999 standard 1.Title 2.Introduction optional3.Scope Thisclauseshallstatesuccintlythemethodofchemicalanalysisand specifically the product to which applies. 4.Dfinitions 5.Principle This optional clause indicates the essential steps in the method used, the basic principles. 6.Reagents and materials Thisclauseshalllistallthereagentsandmaterialsusedduringthetest, togetherwiththeiressentialcharacteristics,andshallspecify,ifnecessary, their degree of purity. Shall be given : Products used in their commercially available form Solutions of defined concentration Standard volumetric solution Standard reference solution Standard solution Standard matching solution Note : each reagent shall be mentioned by a specific reference number 7.Apparatus Thiscluseshalllistthenamesandsignificantcharacteristicsofallthe apparatus and equipment to be used during the analysis or test. RECUEIL INTERNATIONAL DES METHODES DANALYSES OIV Layout of OIV method of analysis OIV-MA-INT-04 2 8.Sampling (Preparation of the sample) Shall be given :Sampling procedure Preparation of the test sample 9.Procedure Each sequence of operations shall be described unambiguously and concisely. This clause shall normally include the following subclauses : Testportion(thissubclauseshallgivealltheinformationnecessaryforthe preparation of the test portion from the test sample). Determination(s),ortest(s)(thissubclauseshallbedescribedaccuratelyin order to facilitate the description, the understanding and the application of the procedure). Calibration (if necessary). 10.Calculation (Results) Thisclauseshallindicatethemethodforcalculatingtheresults.Shallbe precised theunits,theequation used, themeanings of the algebraic symbols, the number of decimal places to which the results is to be given. 11.Precision (if interlaboratory validation) The precision data shall be indicated:The number of laboratoriese The mean value of the concentration The repeatability and the reproducibility The repeatability and reproducibility standard deviation Areferencetothedocumentcontainingthepublishedresultsofthe interlaboratory tests.12.Annex Annex related to precision clauses Annexconcerningstatisticalandotherdataderivedfromtheresultsof interlaboratory tests. 13.Bibliography RECUEIL INTERNATIONAL DES METHODES DANALYSES OIV Layout of OIV method of analysis OIV-MA-INT-04 3 Annex related to precision clauses This annex shall indicate in particular -repeatability statements -reproducibility statements Annex concerning statistical and other data derived from the results of interlaboratory tests. Statistical and other data derived from the results of interlaboratory tests may be given in an informative annex. Example of table giving statistical results Sample identificationABC Number of participating laboratories Number of accepted test results Mean values (g/100g sample) True or accepted value (g/100g) Repeatability standard deviation (Sr) Repeatability coefficient of variation Repeatability limit (r) (2,8 x Sr) Reproducibility standard deviation (SR) Reproducibility coefficient of variation Reproducibility limit (R) (2,8 x SR) Whilstitmaynotbeconsiderednecessarytoincludeallthedatashowninthe table, it is recommended that at least the following data be included: -The number of laboratories -The mean value of the concentration -The repeatability standard deviation-The reproducibility standard deviation -Areferencetothedocumentcontainingthepublishedresultsofthe interlaboratory tests.COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS-OIV OIV-MA-ANNEX-A Annex A Methods of analysis of wines and musts COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS-OIV OIV-MA-ANNEX-A Annex A Methods of analysis of wines and musts COMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS - OIV General Remarks OIV-MA-AS1-02 1 General Remarks 1/Clearwineormust,mustbeusedforchemicalandphysicalanalysis.Ifthe wineorthemustiscloudy,itisfirstfilteredthroughfilterpaperin acovered funnelorcentrifugedinaclosedcontainer.Thisoperationmustbestatedon any required documentation. 2/ The reference of the method employed for each determination must be on any required documentation. 3/Unitsofmeasureforthevariousmagnitudes(volume,mass,concentration, temperature, pressure, etc.) shall be in accordance with the recommendations of the IUPAC (International Union for Pure and Applied Chemistry). 4/In respect of reagents and titration solutions used, unless otherwise required in the text, the chemicals used are to be of "analytical grade" and the water is to be distilled or of equivalent purity. 5/Enzymemethods,andthedeterminationofanumberofparameters,aretobe basedonabsolutemeasurementsofabsorbance,whichrequires spectrophotometerstobecalibratedforwavelengthsandabsorbance. Wavelength may be calibrated by use of Hg lines: 239.94, 248.0, 253.65, 280.4, 302.25, 313.16, 334.15, 365.43, 404.66, 435.83, 546.07, 578.0, and 1014.0 nm.Absorbancemaybecalibratedbymeansofcommercialreferencesolutions, obtained from suitable suppliers, or neutral density filters. 6/Theessential bibliographical references aregiven. The references to working documentsoftheSub-Commissionaremarked'F.V.,O.I.V.'(feuilletsvertsor 'greenpages'),followedbytheyearofpublicationandthenumberofthe document. COMPENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI SOI V CLASSI FI CATI ON OF ANALYTI CAL METHODS OI V- MA- AS1- 03 :R2000 1 Classification of analytical methods (Resolution Oeno 9/2000) CATEGORYI*(CRITERIONBENCHMARKMETHOD):Amethodwhich determines a value that can be arrived at only by implementing the method per se andwhichserves,bydefinition,astheonlymethodforestablishingtheaccepted valueoftheparametermeasured(e.g.,alcoholometriccontent,totalacidity, volatile acidity). CATEGORY II* (BENCHMARK METHOD): A category II method is designatedastheBenchmarkMethodincaseswherecategoryImethodscannotbeused.It shouldbeselectedfromcategoryIIImethods(asdefinedbelow).Suchmethods shouldberecommendedforuseincasesofdisputesandforcalibrationpurposes. (e.g., potassium, citric acid). CATEGORYIII*(APPROVEDALTERNATIVEMETHODS):AcategoryIII MethodmeetsallofthecriteriaspecifiedbytheSub-CommitteeonMethodsof Analysisandisusedformonitoring,inspectionandregulatorypurposes(e.g., enzymatic determinations of glucose and fructose). CATEGORYIV(AUXILIARYMETHOD):AcategoryIVMethodisa conventionalorrecently-implementedtechnique,withrespecttowhichtheSub-CommitteeonMethodsofAnalysishasnotasyetspecifiedtherequisitecriteria (e.g., synthesized coloring agents, measurement of oxidation-reduction potential). ______________ * Methods requiring formal approval in accordance with the procedures in force at the Sub-Commission of Methods of Analysis. COMPENDIUM OF INTERNATIONAL MATHODS OF ANALYSISOIV Matrix effect for Metal Content Analysis by atomic absorption OIV-MA-AS1-04 : R2000 1 Matrix effect for metals content analysis using atomic absorption (Resolution oeno 5/2000) The GENERAL ASSEMBLY, InconsiderationofArticle5,Paragraph4oftheInternationalStandardization Convention on Methods of Wine Analysis and Rating of October 13, 1954, Action on the proposal of the Sub-Committee on International Methods of Analysis and Rating of Wines, CONSIDERINGthatthemethodsdescribedintheCompendiumofInternational MethodsofWineandMustAnalysisandentailingtheuseofreferencesolutions are implemented for dry wines, DRAWS the attention of users to the fact that deviations may be observed in other cases involving the presence of sugars or sugar derivatives, DECIDES that it is therefore necessary to undertake analyses using the quantified additionsmethod.Aminimumofthreealiquotportionsofthesamplecontaining various additions should be used. DECIDES to supplement the methods for analyzing metals (iron, lead, zinc, silver, cadmium)andarsenicwithadescriptionofthequantifiedadditionstechnique, when the matrix effect so requires. COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 1Method OIV-MA-AS2-01AType I methods Density and Specific Gravity at 20oC 1. Definition Densityisthemassperunitvolumeofwineormustat20C.Itisexpressedin grams per milliliter, and denoted by the symbol 20C. Specificgravityat20C(or2C/2Crelativedensity)istheratio,expressedasa decimal number, of the density of the wine or must at 20C to the density of water at the same temperature, and is denoted by the symbol C 20C 20d 2. PrincipleDensity and specific gravity at 20C are determined on the sample for testing: A.by pycnometry, or B.by densitometry with a hydrostatic balance. Note:Forveryaccuratemeasurement,thedensityandrelativedensitymustbe corrected for the presence of sulfur dioxide. 20='20 - 0.0006 x S 20 =the corrected density '20=the observed density S=total sulfur dioxide in g/L 3. Preliminary treatment of sample Ifthewineorthemustcontainsappreciablequantitiesofcarbondioxide,remove most of this by agitating 250 mL of wine in a 1000 mL flask, or by filtering under reduced pressure through 2 g of cotton wool placed in an extension tube. COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 24. Density and Specific Gravity at 20oC by pycnometry (Type I method) 4.1. Apparatus Normal laboratory apparatus and in particular: 4.1.1Pyrexglasspycnometerofapproximately100mLcapacitywitha detachablegroundglassthermometergraduatedintenthsofadegreefrom10 to 30C.The thermometer must be standardized (fig 1). Any pycnometer that is technically equivalent may be used. Thepycnometerhasasidetube25mminlengthand1mm(maximum)in internaldiameterendinginaconicalgroundjoint.Thesidetubemaybe capped by a "reservoir stopper" consisting of a conical ground-glass joint tube ending in a tapered section.The stopper serves as an expansion chamber. The two ground joints of the apparatus should be prepared with care. FIGURE 1: Pycnometer with tare flask 4.1.2 A tare flask of the same external volume (to within at least 1 mL) as the pycnometer and with a mass equal to the mass of the pycnometer filled with a liquid of specific gravity 1.01 (sodium chloride solution, 2% (m/v)). A thermally insulated chamber exactly fitting the body of the pycnometer. COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 34.1.3Atwo-panbalance,sensitivetoone-tenthmilligram,orasingle-pan balance, sensitive to one-tenth of a milligram. 4.2. Calibration of the Pycnometer Calibrationofthepycnometerinvolvesdeterminationofthefollowing quantities: -empty tare; -volumeof pycnometer at 20C; -mass of water filled pycnometer at 20C. 4.2.1Method using a two-pan balance Placethetareflaskontheleft-handpanofthebalanceandthepycnometer (clean and dry, with its "receiving stopper" fitted) on the right-hand pan, attain abalancebyplacingmarkedweightsalongsidethepycnometer,togivep grams. Carefully fill the pycnometer with distilled water at ambient temperature. Insert thethermometer.Carefullywipethepycnometerandplaceitinthethermally insulatedcontainer.Mixbyinvertingthecontaineruntilthetemperature readingonthethermometerisconstant.Accuratelyadjusttheleveltothe upper rim of the side tube.Wipe the side tube and put on the receiving stopper. ReadtemperaturetCwithcareandifnecessarycorrectfortheinaccuracyof thethermometerscale.Weighthepycnometerfullofwater,againstthetare and record p', the mass in grams that gives an exact balance. Calculations: * Tare of the empty pycnometer: Tare empty = p + mm = mass of air contained in pycnometer m = 0.0012 (p - p') Volume at 20C: V20C = (p + m - p') x Ft Ft = factor obtained from Table I for temperature tC V20C must be known to the nearest 0.001 mL Mass of water at 20C: M20C = V20C x 0.998203 0.998203 = density of water at 20C. 4.2.2Using a single-pan balance Determine: -mass of clean dry pycnometer: P,

* A worked example is given in the Annex. COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 4-mass of pycnometer full of water at tC as described in 4.2.1: P1 -mass of tare flask T0. Calculations: * Taring of the empty pycnometer: Tare empty pycnometer = P m m = mass of air contained in pycnometer m = 0.0012 (P1 - P) Volume at 20C: V20C = [P1 - (P - m)] x Ft Ft = factor obtained from Table I for temperature tC V20C must be known to the nearest 0.001 mL Water mass at 20C: M20C = V20C x 0.998203 0.998203 = density of water at 20C. 4.3. Method of measurement * 4.3.1Using a two-pan balance Weighthepycnometerfilledwiththesamplepreparedfortesting(3)as described in 4.2.1. Letp" be the mass in grams that achieves a balance at tC. Mass of the liquid in the pycnometer = p + m - p" Apparent density at tC: ot CCoV =+ '' p m p20 Calculatethedensityat20Cusingtheappropriatecorrectiontablein accordance with the nature of the liquid being measured:dry wine (Table II), natural or concentrated must (Table III), sweet wine (Table IV). The20C/20Cspecificgravityofthewineiscalculatedbydividingthe density at 20C by 0.998203. 4.3.2Using a single-pan balance * Weigh the tare flask, let its mass be T1; Calculate dT = T1 - T0. Mass of pycnometer empty at time of measurement = P - m + dT.

* A worked example is given in the Annex. COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 5Weigh the pycnometer filled with the sample prepared for the test as described in 4.2.1.Let its mass at tC be P2 Mass of the liquid in the pycnometer at tC = P2 - (P - m + dT). Apparent density at tC: C 202C tV) dT m P ( P+ = Calculatethedensityat20Coftheliquidexamined(drywine,naturalor concentratedmustorsweetwine)usingthecorrectiontablesasinstructedin 4.3.1. The 20C/20C specific gravity is obtained by dividing the density at 20C by 0.998203. 4.3.3Repeatability for density measurements of dry and full bodied wines: r = 0.00010 of sweet wines: r = 0.00018 4.3.4Reproducibility for density measurements of dry and full bodied wines: R = 0.00037 of sweet wines: R = 0.00045 COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 6 5. Density and Specific Gravity at 20oC with a hydrostatic balance (Type I method) 5.1.1Apparatus 5.1.1.1Hydrostatic balance Hydrostatic balance, with maximum capacity of at least 100 g, and a sensitivity of 0.1 mg.IdenticalPyrex-glassfloatsofatleast20mLvolumeareattachedundereach pan by a thread of diameter no greater than 0.1 mm. Thefloatsuspendedundertheright-handpanmustbecapableofbeing introduced into a measuring cylinder bearing a mark indicating the level.The measuringcylindermusthaveaninternaldiameteratleast6mmgreaterthan thatofthefloat.Thefloatmustbecapableofbeingcontainedcompletely withinthevolumeofthemeasuringcylinderlocatedbelowthemark:the surface of the liquid to be measured must be penetrated only by the supporting thread.Thetemperatureoftheliquidinthemeasuringcylinderismeasured with a thermometer graduated in steps of 0.2C. A single-pan hydrostatic balance may also be used. 5.1.2Procedure 5.1.2.1Calibrating a hydrostatic balance Withbothfloatsintheair,achieveabalancebyputtingweightsonthe right-hand pan. Record the mass of the weightsp. Fillthemeasuringcylinderwithpurewatertothereferencemark,readthe temperaturetCaftershakingandallowingtostandfortwoorthreeminutes.Restorethebalancewithweightsplacedontheright-handpan,massofthese weights is p'. Volume of the float at 20C: V20C = (p' - p) (F + 0.0012) F = factor given in Table I for the temperature tC. p and V20C are the characteristics of the float. 5.1.2.2Method of measurement Theright-handfloatisimmersedintothemeasuringcylinderfilledwithwine (ormust)tothemark.RecordthetemperaturetCofthe wine (or must), andmass, p", to restore the balance. COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 7 Calculate the apparent density, ptC: 0012 , 0V) ' ' (C 20C t+ = Correctthisdensityto20CbyusingTableII,IIIorIV(ifthefloatisPyrex glass) or Table V, VI or VII (if it is ordinary glass). COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 8ANNEX I (worked example) I. Pycnometry with twin-pan balance A/ Standardization of the pycnometer1.Weigh a clean and dry pycnometer: Tare = pycnometer + p p= 104.9454 g 2.Weigh pycnometer filled with water at temperature tC: Tare = pycnometer + water + p' p' =1.2396 g at t = 20.5C 3.Calculate mass of air within the pycnometer: m = 0.0012 (p - p') m = 0.0012 (104.9454 - 1.2396) m = 0.1244 4.Values to record: Tare of empty pycnometer:p + m p + m = 104.9454 + 0.1244 p + m = 105.0698 g Volume at 20C= (p + m - p') x FtC F20.50C =1.001900 V20C=(105.0698 - 1.2396) x 1.001900 V20C =104.0275 mL Mass of water at 20C = V20C x 0.998203 M20C=103.8405 g B/. Determination of density at 20C and 20C/20C density for dry wine: p" = 1.2622 at 17.80C 0275 . 1042622 . 1 0698 . 105C 80 . 17= 17800 99788..=C p20C can be calculated from tC using Table II and the equation: 1000c = C t C 20

At t = 17.80C and for an alcoholic strength of 11% vol., c = 0.54: 10000.54 = 99788 . 0C 20 mL / g 99734 . 0C 20= 99913 . 0998203 . 099734 . 0+ =C 20C 20d COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 9II. Pycnometry with single-pan balance A/ Standardization of the pycnometer1.Mass of clean and dry pycnometer: P=67.7913 g 2.Mass pycnometer filled with water at temperature tC: P1 = 169.2715g at 21.65C 3.Calculate mass of air within the pycnometer: m = 0.0012 (P1 - P) m = 0.0012 x 101.4802 m = 0.1218g 4.Values to record: Tare of empty pycnometer: P - m P - m = 67.7913 - 0.1218 P - m = 67.6695 g Volume at 20C=[P1 - (P - m)] x FtC F21.65C= 1.002140 V20C=(169.2715 - 67.6695) x 1.002140 V20C=101.8194 mL Mass of water at 20C= V20C x 0.998203 M20C=101.6364 gMass of tare flask: T0 T0 = 171.9160 g B/ Determination of density at 20C and 20C/20C specific gravity for a dry wine: T1 = 171.9178 dT = 171.9178 - 171.9160 = +0.0018 g P - m + dT= 67.6695 + 0.0018 = 67.6713 g P2 = 169.2799 at 18C

8194 . 1016713 . 67 2799 . 169C 18= mL / g 99793 . 0C 18= 20C can be calculated from tC using Table II and the equation: 1000c = C t C 20 For t = 18C and an alcoholic strength of 11% vol., c = 0.49: 100049 . 099793 . 0C 20 = mL / g 99744 . 0C 20= 99923 . 0998203 . 099744 . 0= =C 20C 20d COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y Ty pe Imet hods OI V- MA- AS2- 01A:R2009 10ANNEX II Tables TABLE I F Factors by which the mass of the water in the Pyrex pycnometer at tC has to be multiplied to calculate the volume of the pycnometer at 20C. t oCFt oC Ft oCFt oC Ft oC Ft oC Ft oCF 10.01.00039813.0 1.00069116.01.001097 19.0 1.001608 22.0 1.002215 25.0 1.00291628.0 1.003704 .11.000406.1 1.000703.11.001113 .1 1.001627 .1 1.002238 .1 1.002941.1 1.003731 .21.000414.2 1.000714.21.001128 .2 1.001646 .2 1.002260 .2 1.002966.2 1.003759 .31.000422.3 1.000726.31.001144 .3 1.001665 .3 1.002282 .3 1.002990.3 1.003797 .41.000430.4 1.000738.41.001159 .4 1.001684 .4 1.002304 .4 1.003015.4 1.003815 10.51.00043913.5 1.00075216.51.001175 19.5 1.001703 22.5 1.002326 25.5 1.00304128.5 1.003843 .61.000447.6 1.000764.61.001191 .6 1.001722 .6 1.002349 .6 1.003066.6 1.003871 .71.000456.7 1.000777.71.001207 .7 1.001741 .7 1.002372 3 1.003092.7 1.003899 .81.000465.8 1.000789.81.001223 .8 1.001761 .8 1.002394 .8 1.003117.8 1.003928 .91.000474.9 1.000803.91.001239 9 1.001780 .9 1.002417 .9 1.003143.9 1.003956 11.01.00048314.0 1.00081617.01.001257 20.0 1.001800 23.0 1.002439 26.0 1.00316829.0 1.003984 .11.000492.1 1.000829.11.001273 .1 1.001819 .1 1.002462 .1 1.003194.1 1.004013 .21.000501.2 1.000842.21.001286 .2 1.001839 .2 1.002485 1 1.0032222 1.004042 31.0005113 1.00085531.001306 .3 1.001959 .3 1.002508 .3 1.003247.3 1.004071 .41.000520.4 1.000868.41.001323 .4 1.001880 .4 1.002531 .4 1.003273.4 1.004099 11.51.00053014.5 1.00088217.51.001340 20.5 1.001900 23.5 1.002555 26.5 1.00329929.5 1.004128 .61.000540.6 1.000895.61.001357 .6 1.001920 .6 1.002578 .6 1.003326.6 1.004158 .71.000550.7 1.000909.71.001374 .7 1.001941 3 1.002602 .7 1.003352.7 1.004187 .81.000560.8 1.000923.81.001391 .8 1.001961 .8 1.002625 .8 1.003337. 8 1.004216 .91.000570.9 1.000937.91.001409 .9 1.001982 .9 1.002649 .9 1.003405.9 1.004245 12.01.00058015.0 1.00095118.01.001427 21.0 1.002002 24.0 1.002672 27.0 1.00343230.0 1.004275 .11.000591.1 1.000965.11.001445 .1 1.002023 .1 1.002696 .1 1.003459 .21.000601.2 1.000979.21.001462 .2 1.002044 .2 1.002720 .2 1.003485 .31.000612.3 1.000993.31.001480 .3 1.002065 .3 1.002745 .3 1.003513 .41.000623.4 1.001008.41.001498 .4 1.002086 .4 1.002769 .4 1.003540 12.51.00063415.5 1.00102218.51.001516 21.5 1.002107 24.5 1.002793 27.5 1.003567 .61.000645.6 1.001037.61.001534 .6 1.002129 .6 1.002817 .6 1.003594 .71.000656.7 1.0010 2.71.001552 .7 1.002151 .7 1.002842 .7 1.003621 .81.000668.8 1.001067.81.001570 .8 1.002172 .8 1.002866 .8 1.003649 .91.000679.9 1.001082.91.001589 .9 1.002194 .9 1.002891 .9 1.003676 Table II Temperature corrections c, required for the density of dry wines and dry alcohol free wines, measured in a Pyrex-glass pycnometer at tC, in order to correct to 20C csitoest infrieure 20 oC 1000 +sitoest suprieure 20 oC Alcoholic strength 056789101112131415161718192021222324252627 Temperatures in C 10 1,59 1,64 1,67 1,71 1,77 1,84 1,91 2,01 2,112,222,34 2,46 2,60 2,73 2,88 3,03 3,19 3,35 3,52 3,70 3,87 4,06 4,254,4411 1,48 1,53 1,56 1,60 1,64 1,70 1,77 1,86 1,952,052,16 2,27 2,38 2,51 2,63 2,77 2,91 3,06 3,21 3,36 3,53 3,69 3,864,03 12 1,36 1,40 1,43 1,46 1,50 1,56 1,62 1,69 1,781,861,96 2,05 2,16 2,27 2,38 2,50 2,62 2,75 2,88 3,02 3,16 3,31 3,463,61 13 1,22 1,26 1,28 1,32 1,35 1,40 1,45 1,52 1,591,671,75 1,83 1,92 2,01 2,11 2,22 2,32 2,44 2,55 2,67 2,79 2,92 3,053,18 14 1,08 1,11 1,13 1,16 1,19 1,23 1,27 1,33 1,391,461,52 1,60 1,67 1,75 1,94 1,93 2,03 2,11 2,21 2,31 2,42 2,52 2,632,74, 15 0,92 0,96 0,97 0,99 1,02 1,05 1,09 1,13 1,191,241,30 1,36 1,42 1,48 1,55 1,63 1,70 1,78 1,86 1,95 2,03 2,12 2,212,30 16 0,76 0,79 0,80 0,81 0,94 0,86 0,89 0,93 0,971,011,06 1,10 1,16 1,21 1,26 1,32 1,38 1,44 1,51 1,57 1,64 1,71 1,781,85 17 0,59 0,61 0,62 0,63 0,65 0,67 0,69 0,72 0,750,780,81 0,85 0,88 0,95 0,96 1,01 1,05 1,11 1,15 1,20 1,25 1,30 1,351,40 18 0,40 0,42 0,42 0,43 0,44 0,46 0,47 0,49 0,510,530,55 0,57 0,60 0,63 0,65 0,68 0,71 0,74 0,77 0,81 0,84 0,87 0,910,94 19 0,21 0,21 0,22 0,22 0,23 0,23 0,24 0,25 0,260,270,28 0,29 0,30 0,32 0,33 0,34 0,36 0,37 0,39 0,41 0,42 0,44 0,460,47 2021 0,21 0,22 0,22 0,23 0,23 0,24 0,25 0,26 0,270,280,29 0,30 0,31 0,32 0,34 0,36 0,37 0,38 0,40 0,41 0,43 0,44 0,460,48 22 0,44 0,45 0,46 0,47 0,48 0,49 0,51 0,52 0,540,560,59 0,61 0,63 0,66 0,69 0,71 0,74 0,77 0,80 0,83 0,87 0,90 0,930,97 23 0,68 0,70 0,71 0,72 0,74 0,76 0,78 0,80 0,830,860,90 0,93 0,96 1,00 1,03 1,08 1,13 1,17 1,22 1,26 1,31 1,37 1,411,46 24 0,93 0,96 0,97 0,99 1,01 1,03 1,06 1,10 1,131,181,22 1,26 1,31 1,36 1,41 1,47 1,52 1,58 1,64 1,71 1,77 1,84 1,901,97 25 1,19 1,23 1,25 1,27 1,29 1,32 1,36 1,40 1,451,501,55 1,61 1,67 1,73 1,80 1,86 1,93 2,00 2,08 2,16 2,24 2,32 2,402,48 26 1,47 1,51 1,53 1,56 1,59 1,62 1,67 1,72 1,771,831,90 1,96 2,03 2,11 2,19 2,27 2,35 2,44 2,53 2,62 2,72 2,81 2,913,01 27 1,75 1,80 1,82 1,85 1,89 1,93 1,98 2,04 2,112,182,25 2,33 2,41 2,50 2,59 2,68 2,78 2,88 2,98 3,09 3,20 3,31 3,423,33 28 2,04 2,10 2,13 2,16 2,20 2,25 2,31 2,38 2,452,532,62 2,70 2,80 2,89 3,00 3,10 3,21 3,32 3,45 3,57 3,69 3,82 3,944,07 29 2,34 2,41 2,44 2,48 2,53 2,58 2,65 2,72 2,812,892,99 3,09 3,19 3,30 3,42 3,53 3,65 3,78 3,92 4,05 4,19 4,33 4,474,61 30 2,66 2,73 2,77 2,81 2,86 2,92 3,00 3,08 3,173,273,37 3,48 3,59 3,72 3,84 3,97 4,11 4,25 4,40 4,55 4,70 4,85 4,925,17 Note:This table can be used to convert t20dto 2020d 20= t COMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS-OIV Alcoholic strength by volume OIV-MA-AS2-01A: R2009 11 Table III Temperature corrections c required for the density of natural or concentrated musts as measured in a Pyrex-glass pycnometer at t oC to correct to 20oC.

1000c = t 20

Density 1,051,06 1,07 1,08 1,09 1,10 1,11 1,12 1,131,14 1,15 1,16 1,18 1,20 1,22 1,24 1,26 1,28 1,30 1,32 1,341,36 Temperatures in C 102,31 2,48 2,66 2,82 2,99 3,13 3,30 3,44 3,593,73 3,88 4,01 4,28 4,52 4,76 4,98 5,18 5,42 5,56 5,73 5,906,05 112,12 2,28 2,42 2,57 2,72 2,86 2,99 3,12 3,253,37 3,50 3,62 3,85 4,08 4,29 4148 4,67 4,84 5,00 5,16 5,315,45 121,92 2,06 2,19 2,32 2,45 2,58 2,70 2,92 2,943,04 3,15 3,26 3,47 3,67 3,85 4,03 4,20 4,36 4,51 4,65 4784,91 131,72 1,84 1,95 2,06 2,17 2,27 2,38 2,48 2,582,69 2,78 2,89 3,05 3,22 3,39 3,55 3,65 3,84 3,98 4,11 4:244,36 141,52 1,62 1,72 1,81 1,90 2,00 2,09 2,17 2,262,34 2,43 2,51 2,66 2,82 2,96 3,09 3,22 3,34 3,45 3,56 3,673,76 151,28 1,36 1,44 1,52 1,60 1,67 1,75 1,82 1,891,96 2,04 2,11 2,24 2,36 2,48 2,59 2,69 2,79 2,88 2,97 3,033,10 161,05 1,12 1,18 1,25 1,31 1,37 1,43 1,49 1,551,60 1,66 1,71 1,81 1,90 2,00 2,08 2,16 2,24 2,30 2,37 2,432,49 170,80 0,86 0,90 0,95 1,00 1,04 1,09 1,13 1,181,22 1,26 1,30 1,37 1,44 1,51 1,57 1,62 1,68 1,72 1,76 1,801,84 180,56 0,59 0,62 0,66 0,68 0,72 0,75 0,77 0,800,83 0,85 0,88 0,93 0,98 1,02 1,05 1,09 1,12 1,16 1,19 1,211,24 190,29 0,31 0,32 0,34 0,36 0,37 0,39 0,40 0,420,43 0,44 0,45 0,48 0,50 0,52 0,54 0,56 0,57 0,59 0,60 0,610:62 20 210,29 0,30 0,32 0,34 0,35 0,37 0,38 0,40 0,410,42 0,44 0,46 0,48 0,50 0,53 0,56 0,58 0,59 0,60 0,61 0,620,62 220,58 0,61 0,64 0,67 0,70 0,73 0,76 0,79 0,810,84 0,87 0,90 0,96 1,03 1,05 1,09 1,12 1,15 1,18 1,20 1,221,23 230,89 0,94 0,99 1,03 1,08 1,12 1,16 1,20 1,251,29 1,33 1,37 1,44 1,51 1,57 1,63 1,67 1,73 1,77 1,80 1,821,94 241,20 1,25 1,31 1,37 1,43 1,49 1,54 1,60 1,661,71 1,77 1,82 1,92 2,01 2,10 2,17 2,24 2,30 2,36 2,40 2,422,44 251,51 1,59 1,66 1,74 1,81 1,88 1,95 2,02 2,092,16 2,23 2,30 2,42 2,53 2,63 2,72 2,82 2,89 2,95 2,99 3,013,05 261,84 1,92 2,01 2,10 2,18 2,26 2,34 2,42 2,502,58 2,65 2,73 2,87 3,00 3,13 3,25 3,36 3,47 3,57 3,65 3723,79 272,17 2,26 2,36 2,46 2,56 2,66 2,75 2,84 2,933,01 3,10 3,18 3,35 3,50 3,66 3,80 3,93 4,06 4,16 4,26 4:354,42 282,50 2,62 2,74 2,85 2,96 3,07 3,18 3,28 3,403,50 3,60 3,69 3,87 4,04 4,21 4,36 4,50 4,64 4,75 4,86 4,945,00 292,86 2,98 3,10 3,22 3,35 3,47 3,59 3,70 3,823,93 4,03 4,14 4,34 4,53 4,72 4,89 5,05 5,20 5,34 5,46 5,565,64 303,20 3,35 3,49 3,64 3,77 3,91 4,05 4,17 4,304,43 4,55 4,67 4,90 5,12 5,39 5,51 5,68 5,94 5,96 6,09 6,166,22 Note: This table can be used to convert t20d to 2020d-iftois less than 20 oC + iftois more than 20oC COMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS-OIV Alcoholic strength by volume OIV-MA-AS2-01A: R2009 12 TABLE IV Temperature corrections c required for the density of dessert wines measured in a Pyrex-glass pycnometer at t oCt to correct to 20 oC.

1000c = t 20 13% vol. wine 15% vol. wine17% vol. wine DensityDensityDensity 1,000 1,020 1,040 1,060 1,080 1,100 1,120 1,0001,0201,040 1,060 1,080 1,100 1,120 1,000 1,020 1,040 1,060 1,080 1,1001,120 Temperatures in C 10o 2,36 2,71 3,06 3,42 3,72 3,96 4,32 2,642,993,36 3,68 3,99 4,30 4,59 2,94 3,29 3,64 3,98 4,29 4,604,89 11o2,17 2,49 2,80 2,99 3,39 3,65 3,90 2,422,733,05 3,34 3,63 3,89 4,15 2,69 3,00 3,32 3,61 3,90 4,164,41 12o1,97 2,25 2,53 2,79 3,05 3,29 3,52 2,192,472,75 3,01 3,27 3,51 3,73 2,42 2,70 2,98 3,24 3,50 3,743,96 13o1,78 2,02 2,25 2,47 2,69 2,89 3,09 1,972,212,44 2,66 2,87 3,08 3,29 2,18 2,42 2,64 2,87 3,08 3,293,49 14o1,57 1,78 1,98 2,16 2,35 2,53 2,70 1,741,942,14 2,32 2,52 2,69 2,86 1,91 2,11 2,31 2,50 2,69 2,863,03 15o 1,32 1,49 1,66 1,82 1,97 2,12 2,26 1,461,631,79 1,95 2,10 2,25 2,39 1,60 1,77 1,93 2,09 2,24 2,392,53 16o1,08 1,22 1,36 1,48 1,61 1,73 1,84 1,181,321,46 1,59 1,71 1,83 1,94 1,30 1,44 1,58 1,71 1,83 1,952,06 17o0,83 0,94 1,04 1,13 1,22 1,31 1,40 0,911,021,12 1,21 1,30 1,39 1,48 1,00 1,10 1,20 1,30 1,39 1,481,56 18o0,58 0,64 0,71 0,78 0,84 0,89 0,95 0,630,690,76 0,83 0,89 0,94 1,00 0,69 0,75 0,82 0,89 0,95 1,001,06 19o0,30 0,34 0,37 0,40 0,43 0,46 0,49 0,330,370,40 0,43 0,46 0,49 0,52 0,36 0,39 0,42 0,46 0,49 0,520,54 20o 21o0,30 0,33 0,36 0,40 0,43 0,46 0,49 0,330,360,39 0,43 0,46 0,49 0,51 0,35 0,39 0,42 0,45 0,48 0,510,54 22o0,60 0,67 0,73 0,80 0,85 0,91 0,98 0,650,720,78 0,84 0,90 0,96 1,01 0,71 0,78 0,84 0,90 0,96 1,011,07 23o0,93 1,02 1,12 1,22 1,30 1,39 1,49 1,011,101,20 1,29 1,38 1,46 1,55 1,10 1,19 1,29 1,38 1,46 1,551,63 24o1,27 1,39 1,50 1,61 1,74 1,84 1,95 1,371,491,59 1,72 1,84 1,95 2,06 1,48 1,60 1,71 1,83 1,95 2,062,17 25o 1,61 1,75 1,90 2,05 2,19 2,33 2,47 1,731,872,02 2,17 2,31 2,45 2,59 1,87 2,01 2,16 2,31 2,45 2,592,73 26o1,94 2,12 2,29 2,47 2,63 2,79 2,95 2,092,272,44 2,62 2,78 2,94 3,10 2,26 2,44 2,61 2,79 2,95 3,113,26 27o2,30 2,51 2,70 2,90 3,09 3,27 3,44 2,482,682,87 3,07 3,27 3,45 3,62 2,67 2,88 3,07 3,27 3,46 3,643,81 282,66 2,90 3,13 3,35 3,57 3,86 4,00 2,863,103,23 3,55 3,77 3,99 4,20 3,08 3,31 3,55 3,76 3,99 4,214,41 293,05 3,31 3,56 3,79 4,04 4,27 4,49 3,283,533,77 4,02 4,26 4,49 4,71 3,52 3,77 4,01 4,26 4,50 4,734,95 30 3,44 3,70 3,99 4,28 4,54 4,80 5,06 3,683,944,23 4,52 4,79 5,05 5,30 3,95 4,22 4,51 4,79 5,07 5,325,57 -iftois less than 20 oC + iftois more than 20 oC COMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS-OIV Alcoholic strength by volume OIV-MA-AS2-01A: R2009 13 RECUEI L I NTERNATI ONAL DES METHODES D ANALYSES OI V Densi t yand Speci f i c Gr av i t y OI V- MA- AS2- 01A:R2009 14 TABLE IV (continued) Temperature corrections c required for the density of dessert wines measured in a Pyrex-glass pycnometer at t oCt to correct to 20 oC. 1000c = t 20

19% vol. wine21% vol. wine DensityDensity 1,000 1,0201,0401,060 1,000 1,100 1,120 1,000 1,020 1,040 1,060 1,0801,1001,120 Temperatures in C 10o 3,27 3,623,974,30 4,62 4,92 5,21 3,62 3,97 4,32 4,66 4,975,275,56 11o 2,99 3,303,613,90 4,19 4,45 4,70 3,28 3,61 3,92 4,22 4,504,765,01 12o 2,68 2,963,243,50 3,76 4,00 4,21 2,96 3,24 3,52 3,78 4,034,274,49 13o2,68 2,963,243,50 3,76 4,00 4,21 2,96 3,24 3,52 3,78 4,034,274,49 14o 2,11 2,312,512,69 2,88 3,05 3,22 2,31 2,51 2,71 2,89 3,083,253,43 15o 1,76 1,932,092,25 2,40 2,55 2,69 1,93 2,10 2,26 2,42 2,572,722,86 16o1,43 1,571,701,83 1,95 2,08 2,18 1,56 1,70 1,84 1,97 2,092,212,32 17o1,09 1,201,301,39 1,48 1,57 1,65 1,20 1,31 1,41 1,50 1,591,681,77 18o 0,76 0,820,880,95 1,01 1,06 1,12 0,82 0,88 0,95 1,01 1,081,131,18 19o 0,39 0,420,450,49 0,52 0,55 0,57 0,42 0,46 0,49 0,52 0,550,580,61 20o 21o 0,38 0,420,450,48 0,51 0,54 0,57 0,41 0,45 0,48 0,51 0,540,570,60 22o 0,78 0,840,900,96 1,02 1,07 1,13 0,84 0,90 0,96 1,02 1,081,141,19 23o 1,19 1,281,381,47 1,55 1,64 1,72 1,29 1,39 1,48 1,57 1,651,741,82 24o1,60 1,721,831,95 2,06 2,18 2,29 1,73 1,85 1,96 2,08 2,192,312,42 25o 2,02 2,162,312,46 2,60 2,74 2,88 2,18 2,32 2,47 2,62 2,762,903,04 26o2,44 2,622,792,96 3,12 3,28 3,43 2,53 2,81 2,97 3,15 3,313,473,62 27o 2,88 3,083,273,42 3,66 3,84 4,01 3,10 3,30 3,47 3,69 3,884,064,23 28o3,31 3,543,784,00 4,22 4,44 4,64 3,56 3,79 4,03 4,25 4,474,694,89 29o 3,78 4,034,274,52 4,76 4,99 5,21 4,06 4,31 4,55 4,80 5,045,275,48 30o 4,24 4,514,805,08 5,36 5,61 5,86 4,54 4,82 5,11 5,39 5,665,916,16 - I ftois less than 20 oC + iftois more than 20 oC Table V Temperature corrections c for the density of dry wines and dry wines with alcohol removed, measured with an ordinary- glass pycnometer or hydrometer at t oC, to correct to 20oC. 1000c = t 20

Alcoholic strength 05678910 11 12 1314 15 16 17 18 19 20 21 22 23 24 25 2627 Temperatures in C 10o1,45 1,51 1,55 1,58 1,64 1,76 1,78 1,89 1,98 2,092,21 2,34 2,47 2,60 2,15 2,93 3,06 3,22 3,39 3,57 3,75 3,93 4,124,31 11o1,35 1,40 1,43 1,47 1,52 1,58 1,65 1,73 183 1,932,03 2,15 2,26 2,38 2,51 2,65 2,78 2,93 3,08 3,24 3,40 3,57 3,733,90 12o1,24 1,28 1,31 1,34 1,39 1,44 1,50 1,58 1,66 1,751,84 1,94 2,04 2,15 2,26 2,38 2,51 2,63 2,77 2,91 3,05 3,19 3,343,49 13o1,12 1,16 1,18 1,21 1,25 1,30 1,35 1,42 1,49 1,561,64 1,73 1,82 1,91 2,01 2,11 2,22 2,33 2,45 2,57 2,69 2,81 2,953,07 14o0,99 1,03 1,05 1,07 1,11 1,14 1,19 1,24 1,31 1,371,44 1,52 1,59 1,67 1,75 1,84 1,93 2,03 2,13 2,23 2,33 2,44 2,552,66 15o 0,86 0,89 0,90 0,92 0,95 0,98 1,02 1,07 1,12 1,171,23 1,29 1,35 1,42 1,49 1,56 1,63 1,71 1,80 1,88 1,96 2,05 2,142,23 16o0,71 0,73 0,74 0,76 0,78 0,81 0,84 0,87 0,91 0,950,99 1,05 1,10 1,15 1,21 1,27 1,33 1,39 1,45 1,52 1,59 1,66 1,731,80 17o0,55 0,57 0,57 0,59 0,60 0,62 0,65 0,67 0,70 0,740,77 0,81 0,84 0,88 0,92 0,96 1,01 1,05 1,10 1,15 1,20 1,26 1,311,36 18o0,38 0,39 0,39 0,40 0,41 0,43 0,44 0,46 0,48 0,500,52 0,55 0,57 0,60 0,62 0,65 0,68 0,71 0,74 0,78 0,81 0,85 0,880,91 19o0,19 0,20 0,20 0,21 0,21 0,22 0,23 0,24 0,25 0,260,27 0,28 0,29 0,30 0,32 0,33 0,34 0,36 0,38 0,39 0,41 0,43 0,440,46 20o 21o0,21 0,22 0,22 0,23 0,23 0,24 0,25 0,25 0,26 0,270,28 0,29 0,31 0,32 0,34 0,35 0,36 0,38 0,39 0,41 0,43 0,44 0,460,48 22o0,43 0,45 0,45 0,46 0,47 0,49 0,50 0,52 0,54 0,560,58 0,60 0,62 0,65 0,68 0,71 0,73 0,77 0,80 0,83 0,86 0,89 0,930,96 23o0,67 0,69 0,70 0,71 0,72 0,74 0,77 0,79 0,82 0,850,88 0,91 0,95 0,99 1,03 1,07 1,12 1,16 1,21 1,25 1,30 1,35 1,401,45 24o0,91 0,93 0,95 0,97 0,99 1,01 1,04 1,07 1,11 1,151,20 1,24 1,29 1,34 1,39 1,45 1,50 1,56 1,62 1,69 1,76 1,82 1,881,95 25o1,16 1,19 1,21 1,23 1,26 1,29 1,33 1,37 1,42 1,471,52 1,57 1,63 1,70 1,76 1,83 1,90 1,97 2,05 2,13 2,21 2,29 2,372,45 26o1,42 1,46 1,49 1,51 1,54 1,58 1,62 1,67 1,73 1,791,85 1,92 1,99 2,07 2,14 2,22 2,31 2,40 2,49 2,58 2,67 2,77 2,862,96 27o1,69 1,74 1,77 1,80 1,83 1,88 1,93 1,98 2,05 2,122,20 2,27 2,35 2,44 2,53 2,63 2 72 2,82 2,93 3,04 3,14 3,25 3,373,48 28o1,97 2,03 2,06 2,09 2,14 2,19 2,24 2,31 2,38 2,462,55 2,63 2,73 2,83 2,93 3,03 3,14 3,26 3,38 3,50 3,62 3,75 3,854,00 29o2,26 2,33 2,37 2,41 2,45 2,50 2,57 2,64 2,73 2,822,91 2,99 3,11 3,22 3,34 3,46 3,58 3,70 3,84 3,97 4,11 4,25 4,394,54 30o2,56 2,64 2,67 2,72 2,77 2,83 2,90 2,98 3,08 3,183,28 3,38 3,50 3,62 3,75 3,88 4,02 4,16 4,30 4,46 4,61 4,76 4,925,07 Note: This table can be used to convert t20dto 2020d -iftois less than 20 oC + iftois more than 20 oCCOMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS-OIV Alcoholic strength by volume OIV-MA-AS2-01A :R2009 15 Table VI Temperature corrections c required for the density of natural or concentrated musts, measured with an ordinary-glass pycnometer-or hydrometer at t oC, to correct to 20 oC. 1000c = t 20 Note:This table can be used to convertt20dto 2020d Masses volumiques 1,05 1 ,06 1,07 1,08 1,09 1,10 1,11 1,12 1,131,141,15 1,16 1,18 1,20 1,22 1,24 1,26 1,28 1,30 1,32 1,341,36 Temprature en C 10o2,17 2,34 2,52 2,68 2,85 2,99 3,16 3,29 3,443,583,73 3,86 4,13 4,36 4,60 4,82 5,02 5,25 5,39 5,56 -5,735,87 11o2, 00 2,16 2,29 2,44 2,59 2,73 2,86 2,99 3,123,243,37 3,48 3,71 3,94 4,15 4,33 4,52 4,69 4,85 5,01 5,155,29 12o1,81 1,95 2,08 2,21 2,34 2,47 2,58 2,70 2,822,923,03 3,14 3,35 3,55 3,72 3,90 4,07 4,23 4,37 4,52 4,644,77 13o1,62 1,74 1,85 1,96 2,07 2,17 2,28 2,38 2,482,592,68 2,77 2,94 3,11 3,28 3,44 3,54 3,72 3,86 3,99 4,124,24 14o1,44 1,54 1,64 1,73 1,82 1,92 2,00 2,08 2,172,252,34 2,42 2,57 2,73 2,86 2,99 3,12 3,24 3,35 3,46 3,573,65 15o1,21 1,29 1,37 1,45 1,53 1,60 1,68 1,75 1,821,891,97 2,03 2,16 2,28 2,40 2,51 2,61 2,71 2,80 2,89 2,943,01 16o1,00 1,06 1,12 1,19 1,25 1,31 1,37 1,43 1,491,541,60 1,65 1,75 1,84 1,94 2,02 2,09 2,17 2,23 2,30 2,362,42 17o0,76 0,82 0,86 0,91 0,96 1,00 1,05 1,09 1,141,181,22 1,25 1,32 1,39 1,46 1,52 1,57 1,63 1,67 1,71 1,751,79 18o0,53 0,56 0,59 0,63 0,65 0,69 0,72 0,74 0,770,800,82 0,85 0,90 0,95 0,99 1,02 1,05 1,09 1,13 1,16 1,181,20 19o0,28 0,30 0,31 0,33 0,35 0,36 0,38 0,39 0,410,420,43 0,43 0,46 0,48 0,50 0,52 0,54 0,55 0,57 0,58 0,590,60 20o

21o0,28 0,29 0,31 0,33 0,34 0,36 0,37 0,39 0,400,410,43 0,44 0,46 0,48 0,51 0,54 0,56 0,57 0,58 0,59 0,600,60 22o0,55 0,58 0,61 0,64 0,67 0,70 0,73 0,76 0,780,810,84 0,87 0,93 0,97 1,02 1,06 1,09 1,12 1,15 1,17 1,191,19 23o0,85 0,90 0,95 0,99 1,04 1,08 1,12 1,16 1,211,251,29 1,32 1,39 1,46 1,52 1,58 1,62 1,68 1,72 1,75 1,771,79 24o1,15 1,19 1,25 1,31 1,37 1,43 1,48 1,54 1,601,651,71 1,76 1,86 1,95 2,04 2,11 2,17 2,23 2,29 2,33 2,352,37 25o1,44 1,52 1,59 1,67 1,74 1,81 1,88 1,95 2,022,092,16 2,22 2,34 2,45 2,55 2,64 2,74 2,81 7,87 2,90 2,922,96 26o1,76 1,84 1,93 2,02 2,10 2,18 2,25 2,33 2,412,492,56 2,64 2,78 2,91 3,03 3,15 3,26 3,37 3,47 3,55 3,623,60 27o2,07 2,16 2,26 2,36 2,46 2,56 2,65 2,74 2,832,913,00 3,07 3,24 3,39 3,55 3,69 3,82 3,94 4,04 4,14 4,234,30 28o2,39 2,51 2,63 2,74 2,85 2,96 3,06 3,16 3,283,383,48 3,57 3,75 3,92 4,08 4,23 4,37 4,51 4,62 4,73 4,804,86 29o2,74 2,86 2,97 3,09 3,22 3,34 3,46 3,57 3,693,903,90 4,00 4,20 4,39 4,58 4,74 4,90 5,05 5,19 5,31 5,405,48 30o3,06 3,21 3,35 3,50 3,63 3,77 3,91 4,02 4,154,284,40 4,52 4,75 4,96 5,16 5,35 5,52 5,67 5,79 5,91 5,996,04 -iftois less than 20 oC+ iftois more than 20 oCCOMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS-OIV Alcoholic strength by volume OIV-MA-AS2-01A: R2009 16 Table VII Temperature corrections c required for the density of dessert wines, measured in an ordinary-glass pycnometer, or hydrometerat t oC to correct this to 20 oC.

1000c = t 20

13% vol. wine15% vol. wine17% vol. wine DensityDensityDensity 1,000 1,020 1,040 1,060 1,080 1,100 1,120 1,0001,020 1,040 1,060 1,080 1,100 1,120 1,000 1,020 1,040 1,060 1,080 1,1001,120 Temperature in C 10o 2,24 2,58 2,93 3,27 3,59 3,89 4,18 2,512,85 3,20 3,54 3,85 4,02 4,46 2,81 3,15 3,50 3,84 4,15 4,454,74 11o2,06 2,37 2,69 2,97 3,26 3,53 3,78 2,312,61 2,93 3,21 3,51 3,64 4,02 2,57 2,89 3,20 3,49 3,77 4,034,28 12o1,87 2,14 2,42 2,67 2,94 3,17 3,40 2,092,36 2,64 2,90 3,16 3,27 3,61 2,32 2,60 2,87 3,13 3,39 3,633,84 13o1,69 1,93 2,14 2,37 2,59 2,80 3,00 1,882,12 2,34 2,56 2,78 2,88 3,19 2,09 2,33 2,55 2,77 2,98 3,193,39 14o1,49 1,70 1,90 2,09 2,27 2,44 2,61 1,671,86 2,06 2,25 2,45 2,51 2,77 1,83 2,03 2,23 2,42 2,61 2,772,94 15o 1,25 1,42 1,59 1,75 1,90 2,05 2,19 1,391,56 1,72 1,88 2,03 2,11 2,32 1,54 1,71 1,87 2,03 2,18 2,322,47 16o1,03 1,17 1,30 1,43 1,55 1,67 1,78 1,061,27 1,40 1,53 1,65 1,77 1,88 1,25 1,39 1,52 1,65 1,77 1,892,00 17o0,80 0,90 1,00 1,09 1,17 1,27 1,36 0,870,98 1,08 1,17 1,26 1,35 1,44 0,96 1,06 1,16 1,26 1,35 1,441,52 18o0,54 0,61 0,68 0,75 0,81 0,86 0,92 0,600,66 0,73 0,80 0,85 0,91 0,97 0,66 0,72 0,79 0,86 0,92 0,971,03 19o0,29 0,33 0,36 0,39 0,42 0,45 0,48 0,320,36 0,39 0,42 0,45 0,48 0,51 0,35 0,38 0,41 0,45 0,48 0,510,53 20o 21o0,29 0,32 0,35 0,39 0,42 0,45 0,47 0,320,35 0,38 0,42 0,45 0,48 0,50 0,34 0,38 0,41 0,44 0,47 0,500,53 22o0,57 0,64 0,70 0,76 0,82 0,88 0,93 0,630,69 0,75 0,81 0,87 0,93 0,99 0,68 0,75 0,81 0,87 0,93 0,991,04 23o0,89 0,98 1,08 1,17 1,26 1,34 1,43 0,971,06 1,16 1,25 1,34 1,42 1,51 1,06 1,15 1,25 1,34 1,42 1,511,59 24o1,22 1,34 1,44 1,56 1,68 1,79 1,90 1,321,44 1,54 1,66 1,78 1,89 2,00 1,43 1,56 1,65 1,77 1,89 2,002,11 25o1,61 1,68 1,83 1,98 2,12 2,26 2,40 1,661,81 1,96 2,11 2,25 2,39 2,52 1,80 1,94 2,09 2,24 2,39 2,522,66 26o1,87 2,05 2,22 2,40 2,56 2,71 2,87 2,022,20 2,37 2,54 2,70 2,85 3,01 2,18 2,36 2,53 2,71 2,86 3,023,17 27o2,21 2,42 2,60 2,80 3,00 3,18 3,35 2,392,59 2,78 2,98 3,17 3,35 3,52 2,58 2,78 2,97 3,17 3,36 3,543,71 28o2,56 2,80 3,02 3,25 3,47 3,67 3,89 2,752,89 3,22 3,44 3,66 3,96 4,07 2,97 3,21 3,44 3,66 3,88 4,094,30 29o2,93 3,19 3,43 3,66 3,91 4,14 4,37 3,163,41 3,65 3,89 4,13 4,36 4,59 3,40 3,66 3,89 4,13 4,38 4,614,82 30o3,31 3,57 3,86 4,15 4,41 4,66 4,92 3,553,81 4,10 4,38 4,66 4,90 5,16 3,82 4,08 4,37 4,65 4,93 5,175,42 -iftois less than 20 oC+ iftois more than 20 oCCOMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS-OIV Alcoholic strength by volume OIV-MA-AS2-01A: R2009 17 COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y OI V- MA- AS2- 01A:R200918 Table VII(contd) Temperature corrections c required for the density of dessert wines, measured in an ordinary-glass pycnometer, or hydrometer at t oC to correct this to 20 oC. 1000c = t 20 19 % vol. wine21 % vol. wine DensityDensity 1,00 1,02 1,04 1,06 1,08 1,10 1,12 1,00 1,02 1,04 1,06 1,08 1,10 1,12Temperatures in C 10o 3,14 3,483,834,174,48 4,78 5,07 3,50 3,84 4,19 4,52 4,835,125,41 11o 2,87 3,183,493,784,06 4,32 4,57 3,18 3,49 3,80 4,09 4,344,634,88 12o2,58 2,963,133,393,65 3,88 4,10 2,86 3,13 3,41 3,67 3,924,154,37 13o 2,31 2,552,772,993,20 3,41 3,61 2,56 2,79 3,01 3,23 3,443,653,85 14o 2,03 2,232,432,612,80 2,96 3,13 2,23 2,43 2,63 2,81 3,003,163,33 15o 1,69 1,862,022,182,33 2,48 2,62 1,86 2,03 2,19 2,35 2,502,652,80 16o 1,38 1,521,651,781,90 2,02 2,13 1,51 1,65 1,78 1,91 2,032,152,26 17o 1,06 1,161,261 ,35 1,44 1,53 1,62 1,15 1,25 1,35 1,45 1,541,631,71 18o 0,73 0,790,850,920,98 1,03 1,09 0,79 0,85 0,92 0,98 1,051,101,15 19o0,38 0,410,440,480,51 0,52 0,56 0,41 0,44 0,47 0,51 0,540,570,59 20o 21o0,37 0,410,440,470,50 0,53 0,56 0,41 0,44 0,47 0,51 0,540,570,59 22o 0,75 0,810,870,930,99 1,04 1,10 0,81 0,88 0,94 1,00 1,061,101,17 23o 1,15 1,301,341,431,51 1,60 1,68 1,25 1,34 1,44 1,63 1,611,701,78 24o1,55 1,671,771,892,00 2,11 2,23 1,68 1,80 1,90 2,02 2,132,252,36 25o 1,95 2,092,242,392,53 2,67 2,71 2,11 2,25 2,40 2,55 2,692,832,97 26o2,36 2,542,712,893,04 3,20 3,35 2,55 2,73 2,90 3,07 3,223,383,54 27o2,79 2,993,183,383,57 3,75 3,92 3,01 3,20 3,40 3,59 3,783,964,13 28o3,20 3,443,663,894,11 4,32 4,53 3,46 3,69 3,93 4,15 4,364,584,77 29o3,66 3,924,154,404,64 4,87 5,08 3,95 4,20 4,43 4,68 4,925,155,36 30o 4,11 4,374,664,945,22 5,46 5,71 4,42 4,68 4,97 5,25 5,535,776,02 -iftois less than 20 oC + iftois more than 20 oC COMMENDI UM OF I NTERNATI ONAL METHODS OF ANALYSI S -OI V Densi t yand Speci f i c Gr av i t y OI V- MA- AS2- 01A : R2009 19 BIBLIOGRAPHY JAULMES P,, Bull, O,I,V,, 1953, 26, No 274, 6, JAULMES P,, BRUN Mme S,, Trav, Soc, Pharm,, Montpellier, 1956, 16, 115; 1960,20, 137; Ann, Fals, Exp, Chim,, 1963, 46, 129 et 143, BRUN Mme S, et TEP Y,, Ann, Fals, Exp, Chim,, 37-40; F,V,, O,I,V,, 1975, No 539, No 539. COMMENDIUM OF INTERNATIONAL METHODS OF ANALYSIS - OIV Density and Specific Gravity Type IV method OIV-MA-AS2-01B : R20091 Method OIV-MA-AS2-01BType IV method Density and Specific Gravity at 20oC 1. Definition Densityisthemassperunitvolumeofwineormustat20C.Itisexpressedin grams per milliliter, and denoted by the symbol 20C. Specificgravityat20C(or2C/2Crelativedensity)istheratio,expressedasa decimal number, of the density of the wine or must at 20C to the density of water at the same temperature, and is denoted by the symbol C 20C 20d 2. PrincipleDensity and specific gravity at 20C are determined on the sample for testing: - by areometry (hydrometry)Note:Forveryaccuratemeasurement,thedensityandrelativedensitymustbe corrected for the presence of sulfur dioxide. 20='20 - 0.0006 x S 20 =the corrected density '20=the observed density S=total sulfur dioxide in g/L 3. Preliminary treatment of sample Ifthewineor themust containsappreciable quantities of carbon dioxide, remove most of this by agitating 250 mL of wine in a 1000 mL flask, or by filtering under reduced pressure through 2 g of cotton wool placed in an extension tube. 4. Working Methods 4.1. Hydrometry 4..1.1Apparatus 4..1.1.1Hydrometer HydrometersmustmeettheAFNORrequirementsregardingtheirdimensions and graduations. Theymusthaveacylindricalbody,astemofcircularcross-sectionnotless than3 mm in diameter.For dry wines, they must be graduated from 0.983 to COMMENDIUM OF INTERNATIONAL METHODS OF ANALYSIS - OIV Density and Specific Gravity Type IV method OIV-MA-AS2-01B : R20092 1.003withgraduationmarksevery0.0010and0.0002;eachmarkat0.0010 mustbeseparatedfromthenextcorrespondingmarkbyatleast5mm.For measuring the density of non-alcoholic wines, sweet wines and musts, a set of five hydrometers are to be used, graduated from 1.000 to 1.030, from 1.030 to 1.060,from1.060to1.090,from1.090to1.120andfrom1.120to1.150.Thesehydrometersshallbegraduatedfordensityat20Cbymarksevery 0.0010and0.0005,witheach0.0010beingseparatedfromthenext corresponding mark by at least 3 mm.These hydrometers are to be graduated so they are read "at the top of the meniscus". The indication of the graduation indensityorspecificgravityat20C,andofthereadingofthetopofthe meniscus,istobecarriedeitheronthegraduatedscaleoronastripofpaper enclosed on the bulb. These hydrometers must be checked by an official authority. 4..1.1.2Thermometer, in intervals of not less than 0.5C. 4..1.1.3Ameasuringcylinderwithinternaldiameter36mmandheight 320 mm, held vertical by supporting leveling screws. 4.1.2Procedure Place250mLofthepreparedsample(3.)inthemeasuringcylinder4..1.1.3; insert the hydrometer and thermometer. Mix the sample and wait one minute to allowtemperatureequilibration;readthethermometer.Removethe thermometer and after a further one minute read the apparent density at tC on the stem of the hydrometer. Correcttheapparentdensity(asreadattC)fortheeffectoftemperature, usingthetablesfordrywines(TableV),formusts(TableVI)orforwines containing sugar (Table VII). The 20C/20C specific gravity is obtained by dividing the density at 20C by 0.998203. Table V Temperature corrections c for the density of dry wines and dry wines with alcohol removed, measured with an ordinary- glass pycnometer or hydrometer at t oC, to correct to 20oC. 1000c t 20

Alcoholic strength 056789101112131415161718192021222324252627 Temperatures in C 10o1,451,511,551,581,641,761,781,891,982,092,212,342,472,602,152,933,063,223,393,573,753,934,124,31 11o 1,351,401,431,471,521,581,651,731831,932,032,152,262,382,512,652,782,933,083,243,403,573,733,90 12o1,241,281,311,341,391,441,501,581,661,751,841,942,042,152,262,382,512,632,772,913,053,193,343,49 13o1,121,161,181,211,251,301,351,421,491,561,641,731,821,912,012,112,222,332,452,572,692,812,953,07 14o0,991,031,051,071,111,141,191,241,311,371,441,521,591,671,751,841,932,032,132,232,332,442,552,66 15o 0,860,890,900,920,950,981,021,071,121,171,231,291,351,421,491,561,631,711,801,881,962,052,142,23 16o 0,710,730,740,760,780,810,840,870,910,950,991,051,101,151,211,271,331,391,451,521,591,661,731,80 17o 0,550,570,570,590,600,620,650,670,700,740,770,810,840,880,920,961,011,051,101,151,201,261,311,36 18o 0,380,390,390,400,410,430,440,460,480,500,520,550,570,600,620,650,680,710,740,780,810,850,880,91 19o 0,190,200,200,210,210,220,230,240,250,260,270,280,290,300,320,330,340,360,380,390,410,430,440,46 20o 21o0,210,220,220,230,230,240,250,250,260,270,280,290,310,320,340,350,360,380,390,410,430,440,460,48 22o0,430,450,450,460,470,490,500,520,540,560,580,600,620,650,680,710,730,770,800,830,860,890,930,96 23o 0,670,690,700,710,720,740,770,790,820,850,880,910,950,991,031,071,121,161,211,251,301,351,401,45 24o0,910,930,950,970,991,011,041,071,111,151,201,241,291,341,391,451,501,561,621,691,761,821,881,95 25o1,161,191,211,231,261,291,331,371,421,471,521,571,631,701,761,831,901,972,052,132,212,292,372,45 26o 1,421,461,491,511,541,581,621,671,731,791,851,921,992,072,142,222,312,402,492,582,672,772,862,96 27o1,691,741,771,801,831,881,931,982,052,122,202,272,352,442,532,632 722,822,933,043,143,253,373,48 28o1,972,032,062,092,142,192,242,312,382,462,552,632,732,832,933,033,143,263,383,503,623,753,854,00 29o2,262,332,372,412,452,502,572,642,732,822,912,993,113,223,343,463,583,703,843,974,114,254,394,54 30o2,562,642,672,722,772,832,902,983,083,183,283,383,503,623,753,884,024,164,304,464,614,764,925,07 Note: This table can be used to convert t20dto 2020d -iftois less than 20 oC + iftois more than 20 oC COMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS-OIV Alcoholic strength by volume OIV-MA-AS2-01B: R2009 3 Table VI Temperature corrections c required for the density of natural or concentrated musts, measured with an ordinary-glass pycnometer-or hydrometer at t oC, to correct to 20 oC. 1000c t 20 Masses volumiques 1,051 ,061,071,081,091,101,111,121,131,141,151,161,181,201,221,241,261,281,301,321,341,36 Temprature en C 10o2,172,342,522,682,852,993,163,293,443,583,733,864,134,364,604,825,025,255,395,56-5,735,87 11o2, 002,162,292,442,592,732,862,993,123,243,373,483,713,944,154,334,524,694,855,015,155,29 12o1,811,952,082,212,342,472,582,702,822,923,033,143,353,553,723,904,074,234,374,524,644,77 13o1,621,741,851,962,072,172,282,382,482,592,682,772,943,113,283,443,543,723,863,994,124,24 14o1,441,541,641,731,821,922,002,082,172,252,342,422,572,732,862,993,123,243,353,463,573,65 15o1,211,291,371,451,531,601,681,751,821,891,972,032,162,282,402,512,612,712,802,892,943,01 16o1,001,061,121,191,251,311,371,431,491,541,601,651,751,841,942,022,092,172,232,302,362,42 17o0,760,820,860,910,961,001,051,091,141,181,221,251,321,391,461,521,571,631,671,711,751,79 18o0,530,560,590,630,650,690,720,740,770,800,820,850,900,950,991,021,051,091,131,161,181,20 19o0,280,300,310,330,350,360,380,390,410,420,430,430,460,480,500,520,540,550,570,580,590,60 20o 21o0,280,290,310,330,340,360,370,390,400,410,430,440,460,480,510,540,560,570,580,590,600,60 22o0,550,580,610,640,670,700,730,760,780,810,840,870,930,971,021,061,091,121,151,171,191,19 23o0,850,900,950,991,041,081,121,161,211,251,291,321,391,461,521,581,621,681,721,751,771,79 24o1,151,191,251,311,371,431,481,541,601,651,711,761,861,952,042,112,172,232,292,332,352,37 25o1,441,521,591,671,741,811,881,952,022,092,162,222,342,452,552,642,742,817,872,902,922,96 26o1,761,841,932,022,102,182,252,332,412,492,562,642,782,913,033,153,263,373,473,553,623,60 27o2,072,162,262,362,462,562,652,742,832,913,003,073,243,393,553,693,823,944,044,144,234,30 28o2,392,512,632,742,852,963,063,163,283,383,483,573,753,924,084,234,374,514,624,734,804,86 29o2,742,862,973,093,223,343,463,573,693,903,904,004,204,394,584,744,905,055,195,315,405,48 30o3,063,213,353,503,633,773,914,024,154,284,404,524,754,965,165,355,525,675,795,915,996,04 -iftois less than 20 oC+ iftois more than 20 oC COMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS-OIV Alcoholic strength by volume OIV-MA-AS2-01B: R2009 4 Note:This table can be used to convertt20dto 2020d Table VII Temperature corrections c required for the density of dessert wines, measured in an ordinary-glass pycnometer, or hydrometerat t oC to correct this to 20 oC.

1000c t 20 13% vol. wine15% vol. wine17% vol. wine DensityDensityDensity 1,000 1,020 1,040 1,060 1,080 1,100 1,120 1,000 1,020 1,040 1,060 1,080 1,100 1,120 1,000 1,020 1,040 1,060 1,080 1,100 1,120 Temperature in C 10o 2,242,582,933,273,593,894,182,512,853,203,543,854,024,462,813,153,503,844,154,454,74 11o 2,062,372,692,973,263,533,782,312,612,933,213,513,644,022,572,893,203,493,774,034,28 12o1,872,142,422,672,943,173,402,092,362,642,903,163,273,612,322,602,873,133,393,633,84 13o1,691,932,142,372,592,803,001,882,122,342,562,782,883,192,092,332,552,772,983,193,39 14o 1,491,701,902,092,272,442,611,671,862,062,252,452,512,771,832,032,232,422,612,772,94 15o 1,251,421,591,751,902,052,191,391,561,721,882,032,112,321,541,711,872,032,182,322,47 16o 1,031,171,301,431,551,671,781,061,271,401,531,651,771,881,251,391,521,651,771,892,00 17o 0,800,901,001,091,171,271,360,870,981,081,171,261,351,440,961,061,161,261,351,441,52 18o0,540,610,680,750,810,860,920,600,660,730,800,850,910,970,660,720,790,860,920,971,03 19o0,290,330,360,390,420,450,480,320,360,390,420,450,480,510,350,380,410,450,480,510,53 20o 21o 0,290,320,350,390,420,450,470,320,350,380,420,450,480,500,340,380,410,440,470,500,53 22o 0,570,640,700,760,820,880,930,630,690,750,810,870,930,990,680,750,810,870,930,991,04 23o0,890,981,081,171,261,341,430,971,061,161,251,341,421,511,061,151,251,341,421,511,59 24o1,221,341,441,561,681,791,901,321,441,541,661,781,892,001,431,561,651,771,892,002,11 25o1,611,681,831,982,122,262,401,661,811,962,112,252,392,521,801,942,092,242,392,522,66 26o1,872,052,222,402,562,712,872,022,202,372,542,702,853,012,182,362,532,712,863,023,17 27o2,212,422,602,803,003,183,352,392,592,782,983,173,353,522,582,782,973,173,363,543,71 28o 2,562,803,023,253,473,673,892,752,893,223,443,663,964,072,973,213,443,663,884,094,30 29o 2,933,193,433,663,914,144,373,163,413,653,894,134,364,593,403,663,894,134,384,614,82 30o3,313,573,864,154,414,664,923,553,814,104,384,664,905,163,824,084,374,654,935,175,42 -iftois less than 20 oC+ iftois more than 20 oC COMPENDIUM OF INTERNATIONAL ANALYSIS OF METHODS-OIV Alcoholic strength by volume OIV-MA-AS2-01B: R2009 5 COMMENDIUM OF INTERNATIONAL METHODS OF ANALYSIS - OIV Density and Specific Gravity Type IV method OIV-MA-AS2-01B: R20096 Table VII(continued) Temperature corrections c required for the density of dessert wines, measured in an ordinary-glass pycnometer, or hydrometer at t oC to correct this to 20 oC. 1000c t 20 19 % vol. wine21 % vol. wine DensityDensity 1,000 1,020 1,040 1,060 1,080 1,100 1,120 1,000 1,020 1,040 1,060 1,080 1,100 1,120 Temperatures in C 10o 3,143,483,834,174,484,785,073,503,844,194,524,835,125,41 11o 2,873,183,493,784,064,324,573,183,493,804,094,344,634,88 12o2,582,963,133,393,653,884,102,863,133,413,673,924,154,37 13o 2,312,552,772,993,203,413,612,562,793,013,233,443,653,85 14o 2,032,232,432,612,802,963,132,232,432,632,813,003,163,33 15o 1,691,862,022,182,332,482,621,862,032,192,352,502,652,80 16o 1,381,521,651,781,902,022,131,511,651,781,912,032,152,26 17o 1,061,161,261 ,351,441,531,621,151,251,351,451,541,631,71 18o 0,730,790,850,920,981,031,090,790,850,920,981,051,101,15 19o0,380,410,440,480,510,520,560,410,440,470,510,540,570,59 20o 21o0,370,410,440,470,500,530,560,410,440,470,510,540,570,59 22o 0,750,810,870,930,991,041,100,810,880,941,001,061,101,17 23o 1,151,301,341,431,511,601,681,251,341,441,631,611,701,78 24o1,551,671,771,892,002,112,231,681,801,902,022,132,252,36 25o 1,952,092,242,392,532,672,712,112,252,402,552,692,832,97 26o2,362,542,712,893,043,203,352,552,732,903,073,223,383,54 27o2,792,993,183,383,573,753,923,013,203,403,593,783,964,13 28o3,203,443,663,894,114,324,533,463,693,934,154,364,584,77 29o3,663,924,154,404,644,875,083,954,204,434,684,925,155,36 30o 4,114,374,664,945,225,465,714,424,684,975,255,535,776,02 -iftois less than 20 oC + iftois more than 20 oC COMMENDIUM OF INTERNATIONAL METHODS OF ANALYSIS - OIV Density and Specific Gravity Type IV method OIV-MA-AS2-01B: R2009 7 BIBLIOGRAPHY JAULMES P,, Bull, O,I,V,, 1953, 26, No 274, 6, JAULMES P,, BRUN Mme S,, Trav, Soc, Pharm,, Montpellier, 1956, 16, 115; 1960,20, 137; Ann, Fals, Exp, Chim,, 1963, 46, 129 et 143, BRUN Mme S, et TEP Y,, Ann, Fals, Exp, Chim,, 37-40; F,V,, O,I,V,, 1975, No 539, No 539. COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 1 Method OIV-MA-AS2-02Type I method Evaluation by refractometry of the sugar concentration in grape musts, concentrated grape musts and rectified concentrated grape musts 1PrincipleTherefractiveindexat20C,expressedeitherasanabsolutevalueorasa percentage by mass of sucrose, is given in the appropriate table to provide a means ofobtainingthesugar concentration in gramsper liter andin gramsper kilogram for grape musts, concentrated grape musts and rectified concentrated grape musts. 2 Apparatus Abbe refractometer The refractometer used must be fitted with a scale giving: -either percentage by mass of sucrose to 0.1%; -or refractive indices to four decimal places. The refractometer must be equipped with a thermometer having a scale extending atleastfrom+15Cto+25Candwithasystemforcirculatingwaterthatwill enablemeasurementstobemadeatatemperatureof205C.Theoperating instructions for this instrument must be strictly adhered to, particularly with regard to calibration and the light source. 3Preparation of the sample 3.1 Must and concentrated must Passthemust,ifnecessary,throughadrygauzefoldedintofourand,after discardingthefirstdropsofthefiltrate,carryoutthedeterminationonthe filtered product. 3.2 Rectified concentrated must Dependingontheconcentration,useeithertherectifiedconcentratedmust itself or a solution obtained by making up 200 g of rectified concentrated must to 500 g with water, all weighings being carried out accurately. 4Procedure Bring the sample to a temperature close to 20C. Placeasmalltestsampleonthelowerprismoftherefractometer,takingcare (becausetheprismsarepressedfirmlyagainsteachother)thatthistestsample covers the glass surface uniformly.Carry out the measurement in accordance with the operating instructions of the instrument used. Read thepercentageby massof sucrose to within 0.1 or read the refractive index to four decimal places. COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 2 Carryoutatleasttwodeterminationsonthesamepreparedsample.Notethe temperature tC. 5 Calculation 5.1 Temperature correction - Instruments graduated in percentage by mass of sucrose: use Table I to obtain the temperature correction. -Instrumentsgraduatedinrefractiveindex:find theindexmeasuredattC in TableIItoobtain(column1)thecorrespondingvalueofthepercentageby massofsucroseattC.Thisvalueiscorrectedfortemperatureand expressed as a concentration at 20C by means of Table I. 5.2 Sugar concentration in must and concentrated must Findthepercentageby mass of sucrose at 20C in Table II and read from the samerowthesugarconcentrationingramsperliterandgramsperkilogram.Thesugarconcentrationisexpressedintermsofinvertsugartoonedecimal place. 5.3 Sugar concentration in rectified concentrated must Find the percentage by mass of sucrose at 20C in Table III and read from the samerowthesugarconcentrationingramsperliterandgramsperkilogram.Thesugarconcentrationisexpressedintermsofinvertsugartoonedecimal place.Ifthemeasurementwasmadeondilutedrectifiedconcentratedmust, multiply the result by the dilution factor. 5.4 Refractive index of must, concentrated must and rectified concentrated must Findthepercentageby mass of sucrose at 20C in Table II and read from the same row the refractive index at 20C.This index is expressed to four decimal places. COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 3 Table I Correction to be made in the case where the percentage by mass of saccharose was determined at a temperature different by 20C. TemperaturePercentage by mass measured in % C 1015202530354045505560657075 50.820.870.920.950.99 60.800.820.870.900.94 70.740.780.820.840.88 80.690.730.760.790.82 90.640.670.710.730.75 100.590.620.650.670.690.710.720.730.740.750.750.750.750.75 110.540.570.590.610.630.640.650.660.670.680.680.680.680.67 120.490.510.530.550.560.570.580.590.600.600.610.610.600.60 130.430.450.470.480.500.510.520.520.530.530.530.530.530.53 140.380.390.400.420.430.440.440.450.450.460.460.460.460.45 150.320.330.340.350.360.370.370.380.380.380.380.380.380.38 160.260.270.280.280.290.300.300.300.310.310.310.310.310.30 170.200.200.210.210.220.220.230.230.230.230.230.230.230.23 180.130.140.140.140.150.150.150.150.150.150.150.150.150.15 190.070.070.070.070.070.080.080.080.080.080.080.080.080.08 200 R E F E R E N C E0 21+0.07+0.07+0.07+0.07+0.08+0.08+0.08+0.08+0.08+0.08+0.08+0.08+0.08+0.08 22+0.14+0.14+0.15+0.15+0.15+0.15+0.16+0.16+0.16+0.16+0.16+0.16+0.15+0.15 23+0.21+0.22+0.22+0.23+0.23+0.23+0.23+0.24+0.24+0.24+0.24+0.23+0.23+0.23 24+0.29+0.29+0.30+0.30+0.31+0.31+0.31+0.32+0.32+0.32+0.32+0.31+0.31+0.31 25+0.36+0.37+0.38+0.38+0.39+0.39+0.40+0.40+0.40+0.40+0.40+0.39+0.39+0.39 26+0.44+0.45+0.46+0.46+0.47+0.47+0.48+0.48+0.48+0.48+0.48+0.47+0.47+0.46 27+0.52+0.53+0.54+0.55+0.55+0.56+0.56+0.56+0.56+0.56+0.56+0.55+0.55+0.54 28+0.60+0.61+0.62+0.63+0.64+0.64+0.64+0.65+0.65+0.64+0.64+0.64+0.63+0.62 29+0.68+0.69+0.70+0.71+0.72+0.73+0.73+0.73+0.73+0.73+0.72+0.72+0.71+0.70 30+0.77+0.78+0.79+0.80+0.81+0.81+0.81+0.82+0.81+0.81+0.81+0.80+0.79+0.78 31+0.85+0.87+0.88+0.89+0.89+0.90+0.90+0.90+0.90+0.90+0.89+0.88+0.87+0.86 32+0.94+0.95+0.96+0.97+0.98+0.99+0.99+0.99+0.99+0.98+0.97+0.96+0.95+0.94 33+1.03+1.04+1.05+1.06+1.07+1.08+1.08+1.08+1.07+1.07+1.06+1.05+1.03+1.02 34+1.12+1.19+1.15+1.15+1.16+1.17+1.17+1.17+1.16+1.15+1.14+1.13+1.12+1.10 35+1.22+1.23+1.24+1.25+1.25+1.26+1.26+1.25+1.25+1.24+1.23+1.21+1.20+1.18 36+1.31+1.32+1.33+1.34+1.35+1.35+1.35+1.35+1.34+1.33+1.32+1.30+1.28+1.26 37+1.41+1.42+1.43+1.44+1.44+1.44+1.44+1.44+1.43+1.42+1.40+1.38+1.36+1.34 38+1.51+1.52+1.53+1.53+1.54+1.54+1.53+1.53+1.52+1.51+1.49+1.47+1.45+1.42 39+1.61+1.62+1.62+1.63+1.63+1.63+1.63+1.62+1.61+1.60+1.58+1.56+1.53+1.50 40+1.71+1.72+1.72+1.73+1.73+1.73+1.72+1.71+1.70+1.69+1.67+1.64+1.62+1.59 It is preferable that the variations in temperature in relation to 20C do not exceed 5C. COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 4 TABLE II Tablegivingthesugarcontentofmustsandconcentratedmustsingrammesperlitreandingrammesper kilogramme, determined using a graduated refractometer, either in percentage by mass of saccharose at 20C, or refractive index at 20C. The mass density at 20C is also given. SaccharoseRefractive index Mass densitySugars in Sugars in % (m/m)at 20Cat 20Cg/lg/kg 10.0 1.34782 1.0391 82.2 79.110.1 1.34798 1.0395 83.3 80.110.2 1.34813 1.0399 84.3 81.110.3 1.34829 1.0403 85.4 82.110.4 1.34844 1.0407 86.5 83.110.5 1.34860 1.0411 87.5 84.110.6 1.34875 1.0415 88.6 85.010.7 1.34891 1.0419 89.6 86.010.8 1.34906 1.0423 90.7 87.010.9 1.34922 1.0427 91.8 88.011.0 1.34937 1.0431 92.8 89.011.1 1.34953 1.0436 93.9 90.011.2 1.34968 1.0440 95.0 91.011.3 1.34984 1.0444 96.0 92.011.4 1.34999 1.0448 97.1 92.911.5 1.35015 1.0452 98.2 93.911.6 1.35031 1.0456 99.3 94.911.7 1.35046 1.0460 100.3 95.911.8 1.35062 1.0464 101.4 96.911.9 1.35077 1.0468 102.5 97.912.0 1.35093 1.0472 103.5 98.912.1 1.35109 1.0477 104.6 99.912.2 1.35124 1.0481 105.7 100.812.3 1.35140 1.0485 106.8 101.812.4 1.35156 1.0489 107.8 102.812.5 1.35171 1.0493 108.9 103.812.6 1.35187 1.0497 110.0 104.812.7 1.35203 1.0501 111.1 105.812.8 1.35219 1.0506 112.2 106.812.9 1.35234 1.0510 113.2 107.813.0 1.35250 1.0514 114.3 108.713.1 1.35266 1.0518 115.4 109.713.2 1.35282 1.0522 116.5 110.713.3 1.35298 1.0527 117.6 111.713.4 1.35313 1.0531 118.7 112.713.5 1.35329 1.0535 119.7 113.713.6 1.35345 1.0539 120.8 114.713.7 1.35361 1.0543 121.9 115.613.8 1.35377 1.0548 123.0 116.613.9 1.35393 1.0552 124.1 117.614.0 1.35408 1.0556 125.2 118.614.1 1.35424 1.0560 126.3 119.614.2 1.35440 1.0564 127.4 120.614.3 1.35456 1.0569 128.5 121.614.4 1.35472 1.0573 129.6 122.514.5 1.35488 1.0577 130.6 123.514.6 1.35504 1.0581 131.7 124.514.7 1.35520 1.0586 132.8 125.514.8 1.35536 1.0590 133.9 126.514.9 1.35552 1.0594 135.0 127.5COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 5 TABLE II - (continued) SaccharoseRefractive index Mass densitySugars inSugars in % (m/m)at 20Cat 20Cg/lg/kg 15.01.355681.0598136.1128.4 15.11.355841.0603137.2129.4 15.21.356001.0607138.3130.4 15.31.356161.0611139.4131.4 15.41.356321.0616140.5132.4 15.51.356481.0620141.6133.4 15.61.356641.0624142.7134.3 15.71.356801.0628143.8135.3 15.81.356961.0633144.9136.3 15.91.357131.0637146.0137.3 16.01.357291.0641147.1138.3 16.11.357451.0646148.2139.3 16.21.357611.0650149.3140.2 16.31.357771.0654150.5141.2 16.41.357931.0659151.6142.2 16.51.358101.0663152.7143.2 16.61.358261.0667153.8144.2 16.71.358421.0672154.9145.1 16.81.358581.0676156.0146.1 16.91.358741.0680157.1147.1 17.01.358911.0685158.2148.1 17.11.359071.0689159.3149.1 17.21.359231.0693160.4150.0 17.31.359401.0698161.6151.0 17.41.359561.0702162.7152.0 17.51.359721.0707163.8153.0 17.61.359891.0711164.9154.0 17.71.360051.0715166.0154.9 17.81.360211.0720167.1155.9 17.91.360381.0724168.3156.9 18.01.360541.0729169.4157.9 18.11.360701.0733170.5158.9 18.21.360871.0737171.6159.8 18.31.361031.0742172.7160.8 18.41.361201.0746173.9161.8 18.51.361361.0751175.0162.8 18.61.361531.0755176.1163.7 18.71.361691.0760177.2164.7 18.81.361851.0764178.4165.7 18.91.362021.0768179.5166.7 19.01.362191.0773180.6167.6 19.11.362351.0777181.7168.6 19.21.362521.0782182.9169.6 19.31.362681.0786184.0170.6 19.41.362851.0791185.1171.5 19.51.363011.0795186.2172.5 19.61.363181.0800187.4173.5 19.71.363341.0804188.5174.5 19.81.363511.0809189.6175.4 19.91.363681.0813190.8176.4 COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 6 TABLE II - (continued) SaccharoseRefractive index Mass densitySugars inSugars in % (m/m)at 20Cat 20Cg/lg/kg 20.01.363841.0818191.9177.4 20.11.364011.0822193.0178.4 20.21.364181.0827194.2179.3 20.31.364341.0831195.3180.3 20.41.364511.0836196.4181.3 20.51.364681.0840197.6182.3 20.61.364841.0845198.7183.2 20.71.365011.0849199.8184.2 20.81.365181.0854201.0185.2 20.91.365351.0858202.1186.1 21.01.365511.0863203.3187.1 21.11.365681.0867204.4188.1 21.21.365851.0872205.5189.1 21.31.366021.0876206.7190.0 21.41.366191.0881207.8191.0 21.51.366351.0885209.0192.0 21.61.366521.0890210.1192.9 21.71.366691.0895211.3193.9 21.81.366861.0899212.4194.9 21.91.367031.0904213.6195.9 22.01.367201.0908214.7196.8 22.11.367371.0913215.9197.8 22.21.367541.0917217.0198.8 22.31.367711.0922218.2199.7 22.41.367871.0927219.3200.7 22.51.368041.0931220.5201.7 22.61.368211.0936221.6202.6 22.71.368381.0940222.8203.6 22.81.368551.0945223.9204.6 22.91.368721.0950225.1205.5 23.01.368891.0954226.2206.5 23.11.369061.0959227.4207.5 23.21.369241.0964228.5208.4 23.31.369411.0968229.7209.4 23.41.369581.0973230.8210.4 23.51.369751.0977232.0211.3 23.61.369921.0982233.2212.3 23.71.370091.0987234.3213.3 23.81.370261.0991235.5214.2 23.91.370431.0996236.6215.2 24.01.370601.1001237.8216.2 24.11.370781.1005239.0217.1 24.21.370951.1010240.1218.1 24.31.371121.1015241.3219.1 24.41.371291.1019242.5220.0 24.51.371461.1024243.6221.0 24.61.371641.1029244.8222.0 24.71.371811.1033246.0222.9 24.81.371981.1038247.1223.9 24.91.372161.1043248.3224.8 COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 7 TABLE II - (continued) SaccharoseRefractive index Mass densitySugars inSugars in % (m/m)at 20Cat 20Cg/lg/kg 25.0 1.37233 1.1047 249.5 225.825.1 1.37250 1.1052 250.6 226.825.2 1.37267 1.1057 251.8 227.725.3 1.37285 1.1062 253.0 228.725.4 1.37302 1.1066 254.1 229.725.5 1.37319 1.1071 255.3 230.625.6 1.37337 1.1076 256.5 231.625.7 1.37354 1.1080 257.7 232.525.8 1.37372 1.1085 258.8 233.525.9 1.37389 1.1090 260.0 234.526.0 1.37407 1.1095 261.2 235.426.1 1.37424 1.1099 262.4 236.426.2 1.37441 1.1104 263.6 237.326.3 1.37459 1.1109 264.7 238.326.4 1.37476 1.1114 265.9 239.326.5 1.37494 1.1118 267.1 240.226.6 1.37511 1.1123 268.3 241.226.7 1.37529 1.1128 269.5 242.126.8 1.37546 1.1133 270.6 243.126.9 1.37564 1.1138 271.8 244.127.0 1.37582 1.1142 273.0 245.027.1 1.37599 1.1147 274.2 246.027.2 1.37617 1.1152 275.4 246.927.3 1.37634 1.1157 276.6 247.927.4 1.37652 1.1161 277.8 248.927.5 1.37670 1.1166 278.9 249.827.6 1.37687 1.1171 280.1 250.827.7 1.37705 1.1176 281.3 251.727.8 1.37723 1.1181 282.5 252.727.9 1.37740 1.1185 283.7 253.628.0 1.37758 1.1190 284.9 254.628.1 1.37776 1.1195 286.1 255.528.2 1.37793 1.1200 287.3 256.528.3 1.37811 1.1205 288.5 257.528.4 1.37829 1.1210 289.7 258.428.5 1.37847 1.1214 290.9 259.428.6 1.37864 1.1219 292.1 260.328.7 1.37882 1.1224 293.3 261.328.8 1.37900 1.1229 294.5 262.228.9 1.37918 1.1234 295.7 263.229.0 1.37936 1.1239 296.9 264.229.1 1.37954 1.1244 298.1 265.129.2 1.37972 1.1248 299.3 266.129.3 1.37989 1.1253 300.5 267.029.4 1.38007 1.1258 301.7 268.029.5 1.38025 1.1263 302.9 268.929.6 1.38043 1.1268 304.1 269.929.7 1.38061 1.1273 305.3 270.829.8 1.38079 1.1278 306.5 271.829.9 1.38097 1.1283 307.7 272.7COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 8 TABLE II - (continued) SaccharoseRefractive index Mass densitySugars inSugars in % (m/m)at 20Cat 20Cg/lg/kg 30.0 1.38115 1.1287 308.9 273.730.1 1.38133 1.1292 310.1 274.630.2 1.38151 1.1297 311.3 275.630.3 1.38169 1.1302 312.6 276.530.4 1.38187 1.1307 313.8 277.530.5 1.38205 1.1312 315.0 278.530.6 1.38223 1.1317 316.2 279.430.7 1.38241 1.1322 317.4 280.430.8 1.38259 1.1327 318.6 281.330.9 1.38277 1.1332 319.8 282.331.0 1.38296 1.1337 321.1 283.231.1 1.38314 1.1342 322.3 284.231.2 1.38332 1.1346 323.5 285.131.3 1.38350 1.1351 324.7 286.131.4 1.38368 1.1356 325.9 287.031.5 1.38386 1.1361 327.2 288.031.6 1.38405 1.1366 328.4 288.931.7 1.38423 1.1371 329.6 289.931.8 1.38441 1.1376 330.8 290.831.9 1.38459 1.1381 332.1 291.832.0 1.38478 1.1386 333.3 292.732.1 1.38496 1.1391 334.5 293.732.2 1.38514 1.1396 335.7 294.632.3 1.38532 1.1401 337.0 295.632.4 1.38551 1.1406 338.2 296.532.5 1.38569 1.1411 339.4 297.532.6 1.38587 1.1416 340.7 298.432.7 1.38606 1.1421 341.9 299.432.8 1.38624 1.1426 343.1 300.332.9 1.38643 1.1431 344.4 301.333.0 1.38661 1.1436 345.6 302.233.1 1.38679 1.1441 346.8 303.233.2 1.38698 1.1446 348.1 304.133.3 1.38716 1.1451 349.3 305.033.4 1.38735 1.1456 350.6 306.033.5 1.38753 1.1461 351.8 306.933.6 1.38772 1.1466 353.0 307.933.7 1.38790 1.1471 354.3 308.833.8 1.38809 1.1476 355.5 309.833.9 1.38827 1.1481 356.8 310.734.0 1.38846 1.1486 358.0 311.734.1 1.38864 1.1491 359.2 312.634.2 1.38883 1.1496 360.5 313.634.3 1.38902 1.1501 361.7 314.534.4 1.38920 1.1507 363.0 315.534.5 1.38939 1.1512 364.2 316.434.6 1.38958 1.1517 365.5 317.434.7 1.38976 1.1522 366.7 318.334.8 1.38995 1.1527 368.0 319.234.9 1.39014 1.1532 369.2 320.2COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 9 TABLE II - (continued) SaccharoseRefractive index Mass densitySugars inSugars in % (m/m)at 20Cat 20Cg/lg/kg 35.0 1.39032 1.1537 370.5 321.135.1 1.39051 1.1542 371.8 322.135.2 1.39070 1.1547 373.0 323.035.3 1.39088 1.1552 374.3 324.035.4 1.39107 1.1557 375.5 324.935.5 1.39126 1.1563 376.8 325.935.6 1.39145 1.1568 378.0 326.835.7 1.39164 1.1573 379.3 327.835.8 1.39182 1.1578 380.6 328.735.9 1.39201 1.1583 381.8 329.636.0 1.39220 1.1588 383.1 330.636.1 1.39239 1.1593 384.4 331.536.2 1.39258 1.1598 385.6 332.536.3 1.39277 1.1603 386.9 333.436.4 1.39296 1.1609 388.1 334.436.5 1.39314 1.1614 389.4 335.336.6 1.39333 1.1619 390.7 336.336.7 1.39352 1.1624 392.0 337.236.8 1.39371 1.1629 393.2 338.136.9 1.39390 1.1634 394.5 339.137.0 1.39409 1.1640 395.8 340.037.1 1.39428 1.1645 397.0 341.037.2 1.39447 1.1650 398.3 341.937.3 1.39466 1.1655 399.6 342.937.4 1.39485 1.1660 400.9 343.837.5 1.39504 1.1665 402.1 344.737.6 1.39524 1.1671 403.4 345.737.7 1.39543 1.1676 404.7 346.637.8 1.39562 1.1681 406.0 347.637.9 1.39581 1.1686 407.3 348.538.0 1.39600 1.1691 408.6 349.438.1 1.39619 1.1697 409.8 350.438.2 1.39638 1.1702 411.1 351.338.3 1.39658 1.1707 412.4 352.338.4 1.39677 1.1712 413.7 353.238.5 1.39696 1.1717 415.0 354.238.6 1.39715 1.1723 416.3 355.138.7 1.39734 1.1728 417.6 356.038.8 1.39754 1.1733 418.8 357.038.9 1.39773 1.1738 420.1 357.939.0 1.39792 1.1744 421.4 358.939.1 1.39812 1.1749 422.7 359.839.2 1.39831 1.1754 424.0 360.739.3 1.39850 1.1759 425.3 361.739.4 1.39870 1.1765 426.6 362.639.5 1.39889 1.1770 427.9 363.639.6 1.39908 1.1775 429.2 364.539.7 1.39928 1.1780 430.5 365.439.8 1.39947 1.1786 431.8 366.439.9 1.39967 1.1791 433.1 367.3COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS OIV Evaluation of Sugar by Refractometry OIV-MA-AS2-02 : R2009 10 TABLE II - (continued) SaccharoseRefractive index Mass densitySugars inSugars in % (m/m)at 20Cat 20Cg/lg/kg 40.0 1.39986 1.1796 434.4 368.340.1 1.40006 1.1801 435.7 369.240.2 1.40025 1.1807 437.0 370.140.3 1.40044 1.1812 438.3 371.140.4 1.40064 1.1817 439.6 372.040.5 1.40083 1.1823 440.9 373.040.6 1.40103 1.1828 442.2 373.940.7 1.40123 1.1833 443.6 374.840.8 1.40142 1.1839 444.9 375.840.9 1.40162 1.1844 446