Analytical methods for the determination of spirit drinks

被引：33

作者：

Brereton, P ^{[1
]}

Hasnip, S

Bertrand, S

Wittkowski, R

Guillou, C

机构：

[1] Cent Sci Lab, York YO41 1LZ, N Yorkshire, England

[2] Univ Bordeaux 2, Fac Oenol, F-33405 Talence, France

[3] Bundesinst Gesundheitlichen Verbraucherschutz & V, D-14195 Berlin, Germany

[4] Commiss European Communities, Joint Res Ctr, Inst Hlth & Consumer Protect, Food Prod Unit, I-21020 Ispra, Italy

来源：

TRAC-TRENDS IN ANALYTICAL CHEMISTRY | 2003年 / 22卷 / 01期

关键词：

collaborative study; methods; spirits; validation;

D O I：

10.1016/S0165-9936(03)00103-1

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

This article discusses the results of a project funded by the European Commission (EC) Framework IV Standards Measurements and Testing (SMT) Programme to provide official methods for the determination of spirit drinks. The project involved four main partners and over 60 laboratories in the resulting validation studies that evaluated 11 analytical methods, of which 10 were subsequently validated in the four-year study. The methods tested were determinations for: alcoholic strength; total dry extract; volatile acidity; esters; "congeners"; hydrocyanic acid; anethole; glycyrrhizic acid; chalcones; total sugar; and, egg yolk. The majority of the validated methods have been adopted into, or are under discussion for, European Union (EU) legislation. (C) 2003 Elsevier Science B.V. All rights reserved.

引用

页码：19 / 25

页数：7

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