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BS 8636:2023

BS 8636:2023

$142.49

Whisky. Use of analytical parameters and methods of analysis. Specification

Published By Publication Date Number of Pages
BSI 2023 26
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PDF Catalog

PDF Pages PDF Title
4 Foreword
7 Introduction
1 Scope
2 Normative references
3 Terms and definitions
8 4 Production process
5 Methods of analysis
5.1 General
5.2 Alcohol strength
9 5.3 Acidity
10 5.4 Higher alcohols
5.5 Esters
5.6 Aldehydes
11 5.7 Methanol
5.8 Furfural
5.9 Dry extract
12 5.10 Metals
5.11 NDMA (N-nitrosodimethylamine)
5.12 Ethyl carbamate
5.13 Maturation related congeners
6 Water/caramel quality
6.1 General
6.2 Water specification
13 Table 1 — Criteria for microbiology
6.3 Caramel specification
Table 2 — Criteria for caramel
7 Organoleptic characteristics
7.1 Sensory
15 Figure 1 — Flavour wheel
7.2 Testing the compliance of organoleptic characteristics
16 8 Chill haze
17 9 Calcium oxalate
10 Allergens, DNA and protein
11 Vegan/vegetarian status of whisky
18 12 Genetically modified organisms
19 Annex A (informative)  Glossary
20 Annex B (informative)  Geographical Indication status
Annex C (informative)  Analytes of interest
21 Table C.1 — Process analytes
22 Table C.2 — Process contaminants
Annex D (informative)  Generic and brand authenticity
Table D.1 — Analytes and parameters
25 Bibliography

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BS 8636:2023
$142.49