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Homepage>BS EN 16466-3:2013 Vinegar. Isotopic analysis of acetic acid and water <sup>18</sup>O-IRMS analysis of water in wine vinegar

BS EN 16466-3:2013

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

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Označení normy:	BS EN 16466-3:2013
Počet stran:	14
Vydáno:	2013-01-31
ISBN:	978 0 580 73668 1
Status:	Standard

DESCRIPTION

BS EN 16466-3:2013

This standard BS EN 16466-3:2013 Vinegar. Isotopic analysis of acetic acid and water is classified in these ICS categories:

67.220.10 Spices and condiments

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].

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