What is BS EN 16466-3- 18O-IRMS analysis of water in wine vinegar about?
BS EN 16466 is a European standard on vinegar that discusses the isotopic analysis of acetic acid and water to enhance its characteristic taste.
BS EN 16466-3 is the third part of the BS EN 16466 series that specifies an isotopic method to control the authenticity of wine vinegar.
The method under BS EN 16466-3 is applicable to wine vinegar to characterise the 18O/16O ratio of water and allows differentiating wine vinegar from vinegar made from raisins or alcohol vinegar.
Note: The Oxygen 18 isotopic analysis of water from the vinegar is based on a similar method already normalised for wine analysis.
Who is BS EN 16466-3- 18O-IRMS analysis of water in wine vinegar for?
BS EN 16466-3 on 18O-IRMS analysis of water in wine vinegar is useful for:
- Food scientists
- Food technologists
- Vinegar manufacturers
- Food laboratories
- Food health and safety departments
Why should you use BS EN 16466-3- 18O-IRMS analysis of water in wine vinegar?
Wine vinegar is defined as the product obtained exclusively from the acetous fermentation of wine, which is in turn defined as the product exclusively obtained from the alcoholic fermentation of fresh grapes, whether crushed or not or of grape must.
BS EN 16466-3 provides you with the guidance for apparatus, procedures for manual method, manual preparation manual and automatic equilibration and analysis with a dual inlet RMS, calculation and expression of the results, precision and much more.
The guidance provided by BS EN 16466-3 assists you in the isotopic analysis of water from vinegar by 18O-IRMS and enables the distinction between wine vinegar and vinegar from fermented dried grapes which have been rehydrated with water, and more generally helps to check the authenticity of wine vinegar.
With obedience and compliance to BS EN 16466-3, you can enhance vinegar’s quality and manufacture a standardized product.
