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BS EN 16466-3:2013

Current
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

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

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

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].

Committee
AW/34
DocumentType
Standard
Pages
14
PublisherName
British Standards Institution
Status
Current

Standards Relationship
EN 16466-3:2013 Identical

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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