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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
22、ead oxide (PbO), potassium oxide (K2O) (singly or in combination) W 10 % (m/m) Relative density W 2,45 Refractive index W 1,520 Its rim shall be regular, smooth and rounded (for example cold-cut, ground flat2) and reheated) and without unnecessary thickening as a result of annealing. The tasting gla
23、ss shall be annealed to a good commercial standard. 4 Dimensional characteristics The tasting glass shall have the dimensions shown in the Figure. 5 Special characteristics 5.1 Lid The tasting glass may, if required, be provided with a lid. 5.2 Marking The tasting glass may be graduated. A small gro
24、und area for marking may be provided on the upper surface of the base. 5.3 Coloured glass In certain special tests it is necessary to use a tasting glass made of a glass which is sufficiently deep in colour to mask the colour of the wine and thus to eliminate the visual factor. 5.4 Glass with an are
25、a for effervescence In order to obtain reproducible results when determining the effervescence of certain wines, the tasting glass shall, in this case, have a ground circular area for the formation of bubbles. This ground area shall be in the central part of the bottom of the cup, and shall have a d
26、iameter of 5 0,5 mm. 1) Except for special cases (see 5.3). 2) Ground to ensure that the edge is regular and horizontal. Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 14:58:10 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5586-1:1978 2 BSI 12-1999 Figure Form and dimensions of the tasting g
27、lass Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 14:58:10 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 5586-1:1978 BSI 12-1999 Annex Recommendations for use A.1 Upper space and quantity to be tasted The tasting glass should not be completely filled with the wine sample as a space is nece
28、ssary above the liquid to collect the volatile substances given off by the sample before the olfactory examination. A quantity of 50 ml of liquid should be poured into the glass to allow two samplings each of 25 ml. A.2 Cleaning and drying The tasting glass should be perfectly clean; it should there
29、fore be carefully rinsed with distilled water after having been washed in such a way as to leave it completely odourless. Particular attention is drawn to the fact that the majority of commercial detergents are perfumed, and that drying towels can transmit an odour from the washing product used. The
30、 use of detergents is prohibited in particular when the glass is to be used to examine the effervescence of wines. Cleaning by use of concentrated mineral acids or a chromic-sulphuric mixture is not permitted. Drying should preferably be carried out using hot air, free from traces of oil. Glasses to
31、 be used for the examination of effervescence should be rinsed several times with distilled water and left to dry, without a drying towel being used, in an inverted position. After drying, the glass should be protected from dust, preferably being suspended by its base or fitted with its lid if it is
32、 provided with one. A.3 Marking If markings are to be made on the ground area on the base, it is recommended that a pencil or a perfectly odourless ink be used. A.4 Use and handling Before use, it is necessary to rinse the glass with the wine to be tasted, except in the case of effervescent wines in
33、 which case only a perfectly dry glass should be used. To avoid the influence of body warmth, the glass should be grasped by the stem only, and the cup should not be touched by the fingers or the nose. Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 14:58:10 GMT+00:00 2006, Uncontrolled Copy,
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42、lude the free use, in the course of implementing the standard, of necessary details such as symbols, and size, type or grade designations. If these details are to be used for any other purpose than implementation then the prior written permission of BSI must be obtained. If permission is granted, the terms may include royalty payments or a licensing agreement. Details and advice can be obtained from the Copyright Manager. Tel: 020 8996 7070. Licensed Copy: sheffieldun sheffieldun, na, Mon Dec 04 14:58:10 GMT+00:00 2006, Uncontrolled Copy, (c) BSI