DIN EN 16466-3:2013 Edition

$22.10

Vinegar – Isotopic analysis of acetic acid and water – Part 3: 18O-IRMS analysis of water in wine vinegar

Published By	Publication Date	Number of Pages
DIN	2013-03	12

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Categories: 67.220.10 - Spices and condiments, DIN

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Description

This European Standard specifies an isotopic method to control the authenticity of wine vinegar. This method is applicable on wine vinegar in order to characterise the 18O/16O ratio of water, and allows differentiating wine vinegar from vinegars made from raisins or alcohol vinegar.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2013-03
Pages Count	12
Language	Germany
Descriptors	Acetic acid, Agricultural products, Agriculture, Alcohols, Authentication, Cider, Comparative tests, Consumer protection, Fermentation, Food industry, Food inspection, Food products, Isotopes, Methods of analysis, Purity, Raisins, Safety of products, Verification, Vinegar, Water, Wine vinegar, Wines
File Size	256.0 KB
ICS Codes	67.220.10 - Spices and condiments

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DIN EN 16466-3:2013 Edition

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