Banner of 46th World Congress of Vine and Wine
IVES 9 IVES Conference Series 9 OIV 9 OIV 2025 9 Adaptive and innovative technologies in sustainable oenology 9 About validation of a method for the determination of volatile compounds in spirituous beverages using contained ethanol as a reference substance

About validation of a method for the determination of volatile compounds in spirituous beverages using contained ethanol as a reference substance

Abstract

The paper proposes an algorithm for validating a modified internal standard method using ethyl alcohol contained in the test sample as a reference substance. It is shown that the method can be validated based on experimental data previously obtained in the laboratory during validation of the standard method in accordance with current standards. As a result, no additional financial, material, or labor costs are required to validate the proposed method. The new approach has been proposed for standardization as an official OIV method of analysis, and is currently under consideration as draft resolution OENO-SCMA 24-756 “Method for determination of volatile compounds in spirituous beverages of vitivinicultural origin using contained ethanol as a reference substance”
Download the full article

DOI:

Publication date: September 22, 2025

Issue: 46th World Congress of Vine and Wine

Type: Short communication

Authors

Siarhei Charapitsa1,2, Svetlana Sytova1, Lidziya Sobolenko2, Alena Kavalenka2, Anton Kavalenka1,2, Alexander Kolesnov3

1 Institute for Nuclear Problems of Belarusian State University, Bobruyskaya Str., 11, 220030, Minsk, Belarus
2 New Analytical Systems Ltd, Nezavisimosti Ave 70, 220072, Minsk, Belarus
3 RUDN University, Miklukho-Maklaya Str., 6117198, Moscow, Russia

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2025

Citation

Related articles…

Tribological astringency index a parameter for adjusting maceration in red grapes winemaking

Astringency is one of the leading quality factors in red wines.

Read More

Novel ATR-FTIR and UV-Vis spectral markers for assessing the Prooxidant/Antioxidant Balance (PAB) in white wines

The browning index (BI), based on the absorbance at 420 nm, is a common oxidation marker in white wines, typically measured after thermal stress (50–60 °C for 5 up to 12 days) in air-saturated wines.

Read More

Contrast of unfair trade practices in business-to-business relationships in the agricultural and food supply chain: An overview from the vitivinicultural perspective

According to the Directive EU 2019/633, European Union settled a minimum harmonised framework of rules to ensure the prohibitions of unfair commercial practices in business to business relationship of agrifood sector.

Read More

Isolation of indigenous yeast strains from the Purcari and Trifești wine centers in the Republic of Moldova and evaluation of their impact on the quality of dry red wines

In the conducted research, 30 yeast strains from red grape varieties were isolated from the Purcari wine center, and 28 yeast strains from red grape varieties were isolated from the Trifești wine center in the Republic of Moldova.

Read More

LIFE Climawin: impacts, risks and opportunities in the transition to sustainable viticulture

The LIFE Climawin project drives the sustainable transformation of the wine sector in response to climate change through the implementation of an innovative management model applied at the demonstrative winery, Bosque de Matasnos.

Read More