Annex F1

United Kingdom Repealed

1. 1DENSITY AND SPECIFIC GRAVITY AT 20 °C
2. 2EVALUATION BY REFRACTOMETRY OF THE SUGAR CONCENTRATION IN GRAPE MUSTS, CONCENTRATED GRAPE MUSTS AND RECTIFIED CONCENTRATED GRAPE MUSTS
3. 3ALCOHOLIC STRENGTH BY VOLUME
4. 4TOTAL DRY EXTRACT
5. 5REDUCING SUGARS
6. 6SUCROSE
7. 7GLUCOSE AND FRUCTOSE
8. 8DETECTING ENRICHMENT OF GRAPE MUSTS, CONCENTRATED GRAPE MUSTS, RECTIFIED CONCENTRATED GRAPE MUSTS AND WINES BY APPLICATION OF NUCLEAR MAGNETIC RESONANCE OF DEUTERIUM (SNIF-NMR/RMN-FINS)
9. 9ASH CONTENT
10. 10ALKALINITY OF THE ASH
11. 11CHLORIDES
12. 12SULPHATES
13. 13TOTAL ACIDITY
14. 14VOLATILE ACIDITY
15. 15FIXED ACIDITY
16. 16TARTARIC ACID
17. 17CITRIC ACID
18. 18LACTIC ACID
19. 19L-MALIC ACID
20. 20D-MALIC ACID
21. Appendix A
22. Appendix B
23. 21TOTAL MALIC ACID
24. 22SORBIC ACID
25. 23L-ASCORBIC ACID
26. 24pH
27. 25SULPHUR DIOXIDE
28. 26SODIUM
29. 27POTASSIUM
30. 28MAGNESIUM
31. 29CALCIUM
32. 30IRON
33. 31COPPER
34. 32CADMIUM
35. 33SILVER
36. 34ZINC
37. 35LEAD
38. 36FLUORIDES
39. 37CARBON DIOXIDE
40. 37a —MEASURING EXCESS PRESSURE IN SPARKLING AND SEMI-SPARKLING WINES
41. 38CYANIDE DERIVATIVES
42. 39ALLYL ISOTHIOCYANATE
43. 40CHROMATIC PROPERTIES
44. 41FOLIN-CIOCALTEU INDEX
45. 42SPECIAL METHODS OF ANALYSIS FOR RECTIFIED CONCENTRATED GRAPE MUST
46. 43DETERMINATION OF THE ISOTOPIC RATIO 18O/16O OF THE WATER CONTENT IN WINES
47. 44DETERMINATION OF ETHYL CARBAMATE IN WINE: SELECTIVE DETECTION METHOD USING GAS CHROMATOGRAPHY/MASS SPECTROMETRY
48. 45DETERMINATION BY ISOTOPE MASS SPECTROMETRY OF THE 13C/12C RATIO IN WINE ETHANOL OR ETHANOL OBTAINED BY THE FERMENTATION OF MUSTS, CONCENTRATED MUSTS OR RECTIFIED CONCENTRATED MUSTS