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”

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…

Mycotoxin accumulation and the possibilities of biological control of wine production quality

Against the background of climate change and the increasing impact of phytopathogenic agents of mycotic origin on the vine favors the appearance and toxicity of mycotoxins in wine.

Biological de-sugaring of grape musts to adjust the alcoholic strength of wine

Climate change is having an ever-increasing impact on the physico-chemical composition of grapes, with ever-lower acidity and higher sugar levels.

The FEM grapevine crossbreeding program for resistance to the main ampelopathies: towards climate-resilient varieties

The technique of crossing, whether free or controlled, has always been a source of variability allowing the selection of new varieties with improved fitness.

Crowdsourced the assessment of wine rating: professional wine competition rating vs vivino rating

We evaluate wine ratings by comparing data from two crowdsourcing platforms – Vivino, which aggregates the opinions of a large number of wine lovers, and Global Wine Medal Rating, which aggregates the scores from more than 1030 international wine competitions since 2020.