BS-5586-1-1978 ISO-3591-1977.pdf
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1、BRITISH STANDARD BS 5586-1: 1978 ISO 3591:1977 Sensory analysis apparatus Part 1: Specification for wine-tasting glass ISO title: Sensory analysis Apparatus Wine-tasting glass UDC 543.92:666.172.46:663.2 Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 14:58:10 GMT+00:00 2006, Uncontrolled Cop
2、y, (c) BSI BS 5586-1:1978 The British Standard, having been prepared under the direction of the Food and Agriculture Standards Committee, was published under the authority of the Executive Board on 30 September 1978 BSI 12-1999 The following BSI references relate to the work on this standard: Commit
3、tee reference FAC/20 Draft for comment 75/50175 DC ISBN 0 580 10249 1 Cooperating organizations The Food and Agriculture Standards Committee, under whose direction this British Standard was prepared, consists of representatives from the following Government departments and scientific and industrial
4、organizations: The organizations marked with an asterisk in the above list, together with the following, were directly represented on the committee entrusted with the preparation of this British Standard: Agricultural Co-operation and MarketingDepartment of Industry Laboratory of the ServicesGovernm
5、ent Chemist* British Food Manufacturing IndustriesFlour Milling and Baking Research Research Association*Association* British Industrial Biological ResearchFood and Drink Industries Council Association Ltd.Food Manufacturers Federation Incorporated* Campden Food Preservation ResearchInstitute of Bre
6、wing Association*Local Authority Joint Advisory Committee on Central Council for Agricultural andFood Standards Horticultural Co-operationMinistry of Agriculture, Fisheries and Food* Consumer Standards Advisory CommitteeNational Farmers Union of BSINational Farmers Union of Scotland Department of Ag
7、riculture and Fisheries forTobacco Advisory Committee Scotland Department of Agriculture Government of Northern Ireland Agricultural Research Council FoodInstitute of Masters of Wine Research InstituteInstitute of Meat Agricultural Research Council MeatJoint Committee of the Milk Marketing Board Res
8、earch Instituteand the Dairy Trade Federation Brewers SocietyNational Institute for Research in Dairying British Essence Manufacturers AssociationSociety of Chemical Industry British Psychological SocietySociety of Dairy Technology Coffee Trade FederationTea Trade Committee Consumers AssociationUniv
9、ersity of Reading Co-operative UnionUniversity of Strathclyde Institute of Food Science and TechnologyWine and Spirit Association of Great Britain Amendments issued since publication Amd. No.Date of issueComments Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 14:58:10 GMT+00:00 2006, Uncontr
10、olled Copy, (c) BSI BS 5586-1:1978 BSI 12-1999i Contents Page Cooperating organizationsInside front cover National forewordii 1Scope and field of application1 2Description1 3Physical characteristics1 4Dimensional characteristics1 5Special characteristics1 Annex Recommendations for useInside back cov
11、er Figure Form and dimensions of the tasting glass2 Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 14:58:10 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5586-1:1978 ii BSI 12-1999 National foreword BS 5586 is being published to implement in the United Kingdom International Standards publish
12、ed in the field of sensory analysis apparatus. This Part of this British Standard is identical with ISO 3591:1977 “Sensory analysis Apparatus Wine-tasting glass” prepared by subcommittee 12, Sensory analysis, of technical committee 34, Agricultural food products, of the International Organization fo
13、r Standardization. The publication of this standard will be beneficial, especially to the wine trade, because of variations in the wine-tasting glasses currently in use; the apparatus specified in the standard can also be used for tasting other liquid samples if so desired. Further International Sta
14、ndards for sensory analysis apparatus are being prepared by ISO/TC 34/SC 12. These standards, if approved by the United Kingdom, will be published as further Parts of this British Standard. Terminology and conventions. The text of the International Standard has been approved as suitable for publicat
15、ion, without deviation, as a British Standard. Some terminology and certain conventions are not identical with those used in British Standards; attention is especially drawn to the following. The comma has been used as a decimal marker. In British Standards it is current practice to use a full point
16、 on the baseline as the decimal marker. Where the words “International Standard” appear, referring to this standard, they should be interpreted as “British Standard”. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible
17、 for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 and 2, an inside back cover and a back cover. This standard has been up
18、dated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 14:58:10 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5586-1:1978 BSI 12-19991 1 Scope and field of ap
19、plication This International Standard specifies the characteristics of a wine-tasting glass to be used for the sensory analysis of wines. This glass may be used for the examination, by all types of tests (simple tasting, profile analysis, etc.), of all organoleptic characteristics of wine samples (c
20、olour, clarity, bouquet, flavour). 2 Description (See Figure) The tasting glass consists of a cup (an “elongated egg”) supported by a stem resting on a base. The opening of the cup is narrower than the convex part so as to concentrate the bouquet. 3 Physical characteristics The tasting glass shall b
21、e made from colourless1) transparent glass (see note), which shall be free of grooves and bubbles. NOTEThe so-called “crystallin” type (crystal glass) is a colourless transparent glass that has been found suitable. Its principal characteristics are as follows: Zinc oxide (ZnO), barium oxide (BaO), l
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