1、BRITISH STANDARD BS5586-1: 1978 ISO3591:1977 Sensory analysis apparatus Part1: Specification for wine-tasting glass ISO title: Sensory analysis Apparatus Wine-tasting glass UDC543.92:666.172.46:663.2BS5586-1:1978 The BritishStandard, having beenprepared under the directionof the Food and Agriculture
2、 Standards Committee,was published underthe authority of the Executive Board on 30September1978 BSI12-1999 The following BSI references relate to the work on this standard: Committee reference FAC/20 Draft for comment75/50175DC ISBN 0 580 10249 1 Cooperating organizations The Food and Agriculture St
3、andards Committee, under whose direction this BritishStandard was prepared, consists of representatives from the following Government departments and scientific and industrial organizations: The organizations marked with an asterisk in the above list, together with the following, were directly repre
4、sented on the committee entrusted with the preparation of this BritishStandard: Agricultural Co-operation and Marketing Department of Industry Laboratory of the Services Government Chemist* British Food Manufacturing Industries Flour Milling and Baking Research Research Association* Association* Bri
5、tish Industrial Biological Research Food and Drink Industries Council Association Ltd. Food Manufacturers Federation Incorporated* Campden Food Preservation Research Institute of Brewing Association* Local Authority Joint Advisory Committee on Central Council for Agricultural and Food Standards Hort
6、icultural Co-operation Ministry of Agriculture, Fisheries and Food* Consumer Standards Advisory Committee National Farmers Union ofBSI National Farmers Union of Scotland Department of Agriculture and Fisheries for Tobacco Advisory Committee Scotland Department of Agriculture Government of Northern I
7、reland Agricultural Research Council Food Institute of Masters of Wine Research Institute Institute of Meat Agricultural Research Council Meat Joint Committee of the Milk Marketing Board Research Institute and the Dairy Trade Federation Brewers Society National Institute for Research in Dairying Bri
8、tish Essence Manufacturers Association Society of Chemical Industry British Psychological Society Society of Dairy Technology Coffee Trade Federation Tea Trade Committee Consumers Association University of Reading Co-operative Union University of Strathclyde Institute of Food Science and Technology
9、Wine and Spirit Association of Great Britain Amendments issued since publication Amd. No. Date of issue CommentsBS5586-1:1978 BSI 12-1999 i Contents Page Cooperating organizations Inside front cover National foreword ii 1 Scope and field of application 1 2 Description 1 3 Physical characteristics 1
10、4 Dimensional characteristics 1 5 Special characteristics 1 Annex Recommendations for use Inside back cover Figure Form and dimensions of the tasting glass 2BS5586-1:1978 ii BSI 12-1999 National foreword BS5586 is being published to implement in the UnitedKingdom International Standards published in
11、 the field of sensory analysis apparatus. This Part of thisBritishStandard is identical with ISO3591:1977 “Sensory analysis Apparatus Wine-tasting glass” prepared by subcommittee12, Sensory analysis, of technical committee34, Agricultural food products, of the International Organization for Standard
12、ization. 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 Standards for
13、 sensory analysis apparatus are being prepared by ISO/TC34/SC12. These standards, if approved by the UnitedKingdom, will be published as further Parts of this BritishStandard. Terminology and conventions. The text of the International Standard hasbeen approved as suitable for publication, without de
14、viation, as a BritishStandard. Some terminology and certain conventions are not identical with those used in BritishStandards; attention is especially drawn to the following. The comma has been used as a decimal marker. In BritishStandards it is current practice to use a full point on the baseline a
15、s the decimal marker. Where the words “International Standard” appear, referring to this standard, they should be interpreted as “BritishStandard”. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct
16、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, pagesi andii, pages1 and 2, an inside back cover and a back cover. This standard has been updated (see copyright d
17、ate) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS5586-1:1978 BSI 12-1999 1 1 Scope and field of application This International Standard specifies the characteristics of a wine-tasting glass to be used for the sensory analysis of
18、 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 (colour,clarity, bouquet, flavour). 2 Description(SeeFigure) The tasting glass consists of a cup (an“elongated egg”) supported by a s
19、tem resting ona base. The opening of the cup is narrower than the convex partso as to concentrate the bouquet. 3 Physical characteristics The tasting glass shall be made from colourless 1)transparent glass (see note), which shall be free of grooves and bubbles. NOTEThe so-called “crystallin” type (c
20、rystal glass) is a colourless transparent glass that has been found suitable. Its principal characteristics are as follows: Zinc oxide (ZnO), barium oxide (BaO), lead oxide (PbO), potassium oxide (K 2 O) (singly or in combination)W 10%(m/m) Relative densityW 2,45 Refractive indexW 1,520 Its rim shal
21、l be regular, smooth and rounded (forexample cold-cut, ground flat 2)and reheated) and without unnecessary thickening as a result ofannealing. The tasting glass shall be annealed to a good commercial standard. 4 Dimensional characteristics The tasting glass shall have the dimensions shown in the Fig
22、ure. 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 ground 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 ta
23、sting 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 area for effervescence In order to obtain reproducible results when determining the effervescence of certain wines, thetasting glass shall, in th
24、is case, have a groundcircular area for the formation of bubbles. This ground area shall be in the central part of thebottom of the cup, and shall have a diameter of5 0,5mm. 1) Except for special cases(see5.3). 2) Ground to ensure that the edge is regular and horizontal.BS5586-1:1978 2 BSI 12-1999 F
25、igure Form and dimensions of the tasting glassBS5586-1:1978 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 necessary above the liquid to collect the volatile substances given off
26、 by the sample before the olfactory examination. A quantity of50ml of liquid should be poured into the glass to allow two samplings each of25ml. A.2 Cleaning and drying The tasting glass should be perfectly clean; it should therefore be carefully rinsed with distilled water after having been washed
27、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 use of detergents is prohibited in particular when the glass is to be
28、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 be used for the examination of effervescence should be rinsed several
29、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 provided with one. A.3 Marking If markings are to be made on the groun
30、d 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 which case only a perfectly dry glass should be used. To avoid the inf
31、luence 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.BS5586-1: 1978 ISO3591:1977 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the independent national body responsible for preparing British
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