PROFICIENCY TESTING PROGRAMS BEVERAGES

Transcription

1 PROFICIENCY TESTING PROGRAMS BEVERAGES A17 Wines A17a Wines: Grape must A18 Spirits A18a Spirits: Distillate A27 Fruit juices & other beverages without alcohol A36a Aromatized ciders A36b French ciders, perries and pommeaux A39 Port wines A51f Microbiology on fruits juices: yeasts & moulds A55 Contaminants in wines A58 Alcohols A58a Dehydrated alcohols A65 Compounds extracted from wood 70 Haloanisoles and halophenols in oak wood 71 Allergens in wines 73 Vinegar 79 Wines: microbiological analyses A80 Contaminants in Spirits A = PTS accredited by COFRAC Bipea is a versatile Proficiency Testing Schemes organizer which gathers laboratories from 90 countries 1/19

2 17 WINES Proficiency testing scheme created in registered laboratories from 32 countries This PTS is accredited by COFRAC 11 rounds per annual series Red wine Rose wine White wine Liqueur wine Density at 20 C Alcoholic strength Densitometric total dry extract Reducing substances Total sugars Glucose Fructose ph Total acidity Modified volatile acidity CO2 Alcohols: Methanol 1-Butanol 2-Butanol 1-Propanol Isopentanols Glycerol Hexanol Methyl-2-propanol-1 Naturally sweet wine Aromatized wine Sparkling wine Wine flavoured drink like Sangria. Overpressure Free and total sulphur dioxide Optical density (420 nm, 520 nm, 620 nm, 280 nm) Folin index Haze Chloride Sulfate Ash Ethanal Restricted substances Acids: Acetic Ascorbic Malic Lactic Citric Tartaric Gluconic Sorbic Shikimic Sorbitol NA Minerals: Ca, Cu, Fe, Mg, Mn, Pb, K, Na, Zn Esters : Ethyl acetate Ethyl lactate Ethyl butyrate. The infrared methods can be proposed for some criteria. Additional parameters may be suggested according to the Matrices 2/19

3 17a GRAPE MUST Proficiency testing scheme created in registered laboratories from 32 countries 1 round per annual series in August 2 samples from 250 ml to 1000 ml. Grape juice Concentrated rectified must. Density at 20 C Alcoholic strength (must) Potential alcoholic strength (juice) Brix Refractive index Sugars NA Glucose Fructose ph Total acidity Free and total sulphur dioxide Ca, Cu, Fe, Mg, K, Na Turbidity Optical density (280, 420, 520, 620 nm) Hydroxyl-methyl-furfural (HMF) NA Nitrogen (on grape juice): Ammoniacal Alpha amino Assimilable Total Acids (on grape juice): Malic Tartaric Gluconic Ascorbic. 3/19

4 18 SPIRITS Proficiency testing scheme created in registered laboratories from 27 countries 10 rounds per annual series Aniseed spirit Armagnac Brandy Cognac Calvados Cream liqueur Eau de vie Liqueur Gin Pommeau Rum Sake Tequila Whisky Acetal Aldehydes Acetaldehyde Alcoholic strength Brix Carbon 13 Chalcones Cu, Ca Hydrocyanic acid Density at 20 C Diethyl succinate Dry extract Ethyl palmitate Ethyl laurate Ethyl acetate Ethyl butyrate Ethyl carbamate Ethyl caprylate Ethyl caproate Ethyl lactate Ethyl formiate Esters Fixed acidity Furfural Glucose/fructose/sucrose Haze Fe, Pb, Mg Isopentanols Isobutanol Methanol Optical density Oxygen 18 Optical density (280, 420 nm) Propanol ph Refractive index Turbidity Total acidity Total polyphenols Total sugars Volatile acidity 1-Butanol 2-Butanol 2-methyl butanol 3-methyl butanol Propanol. 4/19

5 18a DISTILLATE Proficiency testing scheme created in registered laboratories from 5 countries 1 round per annual series Distillate. Acetal Aldehydes Acetaldehyde Acetic acid Alcoholic strength Carbon 13 Cis-3-Hexen-1-ol Density at 20 C Dry extract Ethyl acetate Ethyl caproate Ethyl formate Esters Fixed acidity Hexanol Isoamyl acetate Isopentanols Isobutanal Isobutanol Methanol Oxygen 18 1-propanol Total acidity 1 and 2 Butanol 2-methyl butanol 3-methyl butanol 2-phenylethanol. 5/19

6 27 FRUIT JUICES & OTHER BEVERAGES WITHOUT ALCOHOL Proficiency testing scheme created in registered laboratories from 19 countries 10 rounds per annual series Apple and blackcurrant beverage Apple juice Apricot nectar Cola Spiked orange juice Grape juice Ash Ascorbic acid Para-hydroxybenzoïc acid NA Benzoïc acid Caffeine Carbon dioxide Calcium Chlorides Copper Vitamin C Citric acid L-malic acid Density Dry extract (sugar off) D-isocitric acid Grapefruit juice Lemon concentrate Light soda Mint syrup Orange concentrate Orange juice and syrup Essential oils Ethanol Fructose Formaldehyde index Glucose H.M.F. Iron K-acesulfame Lactic acid Magnesium Maltose Nitrate ph Peach puree Pineapple juice Prune juice Smoothie Tomato juice Tonic. Potassium Refractometer dry extract Sodium Sulfate Sorbitol Sucrose Sorbic acid Titrable acidity Taurine Turbidity Tartaric acid Total phosphorus Total dry residue Total carotenoids Water soluble pectins 6/19

7 36a - AROMATIZED CIDERS Proficiency Testing Scheme created in registered laboratories from 7 countries 4 rounds per annual series Aromatized ciders Acetal Ash Alcoholic strength Carbon dioxide Copper Density at 20 C EBC colour at 430 nm Ethanol Free sulfur dioxide Reduced and total dry extract Folin index Glucose + fructose Haze Iron Lead L-malic acid L-lactic acid Methanol Overpressure ph Total sugars Total sulfur dioxide Total acidity Total aldehydes Total dry extract Volatile acidity Acomplementary PTS is available: «36b French ciders, perries and pommeaux». A special price will be allocated if you cumulate these schemes. 7/19

8 36b FRENCH CIDERS, PERRIES & POMMEAUX Proficiency Testing Scheme created in registered laboratories from 5 countries 6 rounds per annual series Dry cider Perry cider Sweet cider Pommeau. Acetal Ash Alcoholic strength Carbon dioxide Cooper Density at 20 C EBC colour at 430 nm Ethanol Free sulfur dioxide Reduced and total dry extract Folin index Glucose + fructose Haze Iron Lead L-malic acid L-lactic acid Methanol Overpressure ph Total sugars Total sulfur dioxide Total acidity Total aldehydes Total dry extract Volatile acidity. Acomplementary PTS is available: «36a Aromatized ciders and ciders». A special price will be allocated if you cumulate these schemes. 8/19

9 39 PORTO WINES Proficiency testing scheme created in registered laboratories 6 rounds per annual series Red port, copper spiked red Port White port Rose port. Alcoholic strength Copper Calcium Density at 20 C Free sulphur dioxide Glucose, fructose NA Optical density nm nm nm ph Total sulphur dioxide Methanol Reducing substances Total acidity Total iron Volatile acidity. 9/19

10 51f - MICROBIOLOGY ON FRUITS JUICE: YEASTS AND MOULDS ENUMERATION Created in registered laboratories from 11 countries 2 rounds per annual series Fruits juice (real sample) Yeasts & Moulds enumeration 10/19

11 55 CONTAMINANTS IN WINES Proficiency testing scheme created in registered laboratories from 13 countries 5 rounds per annual series Red wine Dry rose wine Fortified wine White wine. Ochratoxin A Aluminium Arsenic Benzoic acid Butanol-1 NA Butanol-2 Cadaverine Cadmium Copper Diamino-1,4-butane Diethylene glycol Ethyl carbamate Geosmin Hexanol-1 NA Histamine Lead Malvidol diglucoside NA Monoethylene glycol Phenylethylamine Phthalate diethyle Phthalate dibutyle Phthalate benzyle butyle Phthalate dimethyle Phthalate di-2-ethyl hexyl Phthalate di-isononyle Phthalate di-isobutyle Phthalate di-n-octyle Phthalate di-isodecyle Sorbic acid Salicylic acid Selenium Tyramine Zinc Propenediol-2 4-ethylphenol 4-ethylgaiacol 2,4,6-Trichloroanisole 2,3,4,6-Tetrachloroanisole 2,4,6-Tribromoanisole Pentachloroanisole 2,4,6-Trichlorophenol 2,3,4,6-Tetrachlorophenol 2,4,6-Tribromophenol Pentachlorophenol 11/19

12 58 ALCOHOLS Proficiency testing scheme created in registered laboratories from 5 countries 10 rounds per annual series Crude alcohols Neutral alcohols Acetaldehyde Acetal Aldehydes Alcoholic strenght Aspect Benzene NA 2-Butanol 1-Butanol Cyclohexane NA Conductivity Chlorides Dry extract Density at 20 C Ethyl acetate Furfural 3-Methyl-1butanol Methyl butanol Methanol Methyl ethyl ketone 2-Methyl-1propanol Moisture content 2-Methyl-1butanol Optical density 220, 230, 240 et 270 nm 1-Propanol Propenol Phthalate diethyl Phosphorus Solids content Tasting Ter-butyl alcohol Total acidity. 12/19

13 58a DEHYDRATED ALCOHOLS Proficiency testing scheme created in registered laboratories from 3 countries 7 rounds per annual series Dehydrated alcohol Dehydrated alcohols. Acetaldehyde Acetal Aldehydes Alcoholic strenght Aspect Benzene NA 2-Butanol 1-Butanol Cyclohexane NA Conductivity Chlorides Dry extract Density at 20 C Ethyl acetate Furfural 3-Methyl-1butanol Methyl butanol Methanol Methyl ethyl ketone 2-Methyl-1propanol Moisture content 2-Methyl-1butanol Optical density 220, 230, 240 et 270 nm 1-Propanol Propenol Phthalate diethyl Phosphorus Solids content Tasting Ter-butyl alcohol Total acidity. 13/19

14 65 COMPOUNDS EXTRACTED FROM WOOD Proficiency testing scheme created in registered laboratories from 7 countries 3 rounds Brandy Bourbon Cognac Whisky 5-Methyl-furfural Coniferaldehyde Ellagic acid Furfural Ferulic acid NA H.M.F (hydroxymethylfurfural) Gallic acid Scopoletine Syringic acid Sinapaldehyde Vanillic Acid Vanillin 14/19

15 70 HALOANISOLES & HALOPHENOLS IN OAK WOOD Proficiency testing scheme created in registered laboratories from 4 countries 4 rounds per annual series Spiked ground oak wood for composition analyses Spiked oak chippings for migration analyses. 2,4,6-trichloroanisole 2,3,4,6-tetrachloroanisole 2,4,6-tribromoanisole Pentachloroanisole 2,3,4,6-tetrachlorophenol 2,4,6-trichlorophenol 2,4,6-tribromophenol Pentachlorophenol. 15/19

16 71 ALLERGENS IN WINES Proficiency testing scheme created in registered laboratories from 10 countries 3 rounds Red wine White wine Rose wine Casein Lysozyme Ovalbumine 16/19

17 73 VINEGAR Proficiency testing scheme created in registered laboratories from 10 countries 3 rounds Red vinegar White vinegar Balsamic vinegar Total acidity (acetic acid), fixed acidity (acetic acid), volatile acidity (by calcul), residual alcohol content, total dry extract, ashes, reducing non volatile substances, total sulfur dioxide, free sulfur dioxide, total ascorbic acid, copper, zinc, iron, lead, lithium, mercury, acetoin, density at 20 C, chloride (in ion Cl-), sulfates (in ion SO42-), determination of methanol, higher alcohols and ethyl acetate. 17/19

18 79 WINES: MICROBIOLOGICAL ANALYSES New PT registered laboratories from 4 countries 3 rounds 1 or 2 samples of 200 ml. Wine Parameters: Yeasts (Brettanomyces) and Lactic bacteria Results: quantitative determination expressed in CFU/ml Concentration: from 102 to 104 UFC/ml Method: Pasteur microbiology (Petri dish) 18/19

19 80 CONTAMINANTS IN SPIRITS Proficiency testing scheme created in 2016 (previously included in PTS 65) 26 registered laboratories from 7 countries 3 rounds Brandy Bourbon Cognac Whisky Other contaminants Phtalates Bisphenol A NA Benzyle Butyle Phtalate Di-isodecyle Phthalate Bisphenol S NA Dibutyle Phtalate Di-isononyle Phtalate Ethyl Carbamate Diethyle Phtalate Dimethyle Phtalate Copper Diethylhexyle Phtalate Di-n-octyle Phtalate Lead Di-isobutyle Phtalate 19/19