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  • BS EN 16466-3:2013

    Current The latest, up-to-date edition.

    Vinegar. Isotopic analysis of acetic acid and water 18O-IRMS analysis of water in wine vinegar

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  31-01-2013

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Principle
    4 Reagents
    5 Apparatus
    6 Procedure
    7 Precision
    8 Test report
    Annex A (informative) - Results of the collaborative
            study (2009)
    Bibliography

    Abstract - (Show below) - (Hide below)

    Defines an isotopic method to control the authenticity of wine vinegar.

    Scope - (Show below) - (Hide below)

    This European Standard specifies an isotopic method to control the authenticity of wine vinegar. This method is applicable on wine vinegar in order to characterise the 18O/16O ratio of water, and allows differentiating wine vinegar from vinegars made from raisins or alcohol vinegar.

    NOTE The Oxygen 18 isotopic analysis of water from vinegar is based on a similar method already normalised for wine analysis [2].

    General Product Information - (Show below) - (Hide below)

    Committee AW/34
    Document Type Standard
    Publisher British Standards Institution
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    EN 13188:2000/AC:2002 VINEGAR - PRODUCT MADE FROM LIQUIDS OF AGRICULTURAL ORIGIN - DEFINITIONS, REQUIREMENTS, MARKING
    ISO 5725-4:1994 Accuracy (trueness and precision) of measurement methods and results Part 4: Basic methods for the determination of the trueness of a standard measurement method
    EN 13189:2000/AC:2002 ACETIC ACID FOOD GRADE - PRODUCT MADE FROM MATERIALS OF NON-AGRICULTURAL ORIGIN - DEFINITIONS, REQUIREMENTS, MARKING
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