67.160 - Beverages
ICS 67.160 Details
Beverages
Getranke
Boissons
Pijače
General Information
Frequently Asked Questions
ICS 67.160 is a classification code in the International Classification for Standards (ICS) system. It covers "Beverages". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.
There are 96 standards classified under ICS 67.160 (Beverages). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.
The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.
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This document specifies the characteristics, sampling, packaging and marking of concentrated mulberry juice. This document is applicable to concentrated black mulberry juice that is physically processed and packaged for human consumption.
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SIGNIFICANCE AND USE
4.1 This guide outlines considerations for selecting assessors who will evaluate alcoholic beverages and recommends procedures for the evaluation of specific alcoholic beverages.
4.2 This guide gives practical suggestions to maximize assessor safety and minimize the liabilities of the person or corporation responsible for administering sensory evaluations of alcoholic beverages, while recording assessors’ responses to those beverages using sound scientific principles.
4.3 This guide provides examples of informed consent forms for both Central Location Tests and Home Use Tests (see Appendix X2 – Appendix X4).
SCOPE
1.1 This guide provides guidelines specific to the sensory and consumer evaluation of alcoholic beverages, including but not limited to beer, wine, coolers, cocktails, ready to drinks, liqueurs, hard ciders, hard seltzers, and distilled spirits.
1.2 This guide covers assessor selection, sample preparation, serving protocols, and evaluation recommendations for specific alcoholic products.
1.3 This guide addresses safety, regulatory, and legal concerns, but does not cover all legal rules for alcohol and sensory evaluation around the world. It is the responsibility of the user to be aware of their current local laws and regulations, corporate policies and procedures, and confirm they haven’t changed since publication.
1.4 This guide does not cover the evaluation of raw materials or specific test methods.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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- Guide12 pagesEnglish languagesale 15% off
This document specifies the requirements and test methods for concentrated date juice.
- Standard3 pagesEnglish languagesale 15% off
- Standard3 pagesEnglish languagesale 15% off
This document specifies dimensions of a series of deep screw finishes for the closure of wines with a CO2 content below 1,2 g per litre.
NOTE Carbonation ≥ 1,2 g/l CO2 requires a suitable container and closure agreed between the glass maker, closure maker and packer/filler.
- Standard18 pagesEnglish languagee-Library read for1 day
This European Standard specifies a gas chromatographic method using mass spectrometric detection for the determination of ethyl carbamate (EC) in stone fruit spirits, fruit marc spirits and other spirit drinks.
The method has been validated in an interlaboratory study for stone fruit spirits and fruit liqueurs, at levels ranging from 0,253 mg/l to 1,11 mg/l. However, linearity of the instrument response was proven for the concentration ranges 0,10 mg/l to 4,0 mg/l (simplified method) and 0,025 mg/l to 3,0 mg/l (procedure including sample clean-up), respectively.
- Standard17 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of benzene in soft drinks, other beverages and vegetable-based infant foods, by headspace gas chromatography mass spectrometry (HS-GC-MS). The method has been validated in an interlaboratory study via the analysis of spiked samples of carbonated soft drink, still fruit-based drink, carbonated fruit-based drink, vegetable and fruit juice containing carrot, infant food vegetable based and infant food containing meat, ranging from 1,9 µg/kg to 18,6 µg/kg. However, linearity of the instrument response was proven for the concentration range from 0,5 µg/kg to 20 µg/kg. The limit of quantification (LOQ) depends on the instrument but can generally be expected to be in the range from 0,5 µg/kg to 1,0 µg/kg.
- Standard15 pagesEnglish languagee-Library read for1 day
This European Standard specifies a gas chromatographic method using mass spectrometric detection for the determination of ethyl carbamate (EC) in stone fruit spirits, fruit marc spirits and other spirit drinks.
The method has been validated in an interlaboratory study for stone fruit spirits and fruit liqueurs, at levels ranging from 0,253 mg/l to 1,11 mg/l. However, linearity of the instrument response was proven for the concentration ranges 0,10 mg/l to 4,0 mg/l (simplified method) and 0,025 mg/l to 3,0 mg/l (procedure including sample clean-up), respectively.
- Standard17 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of benzene in soft drinks, other beverages and vegetable-based infant foods, by headspace gas chromatography mass spectrometry (HS-GC-MS). The method has been validated in an interlaboratory study via the analysis of spiked samples of carbonated soft drink, still fruit-based drink, carbonated fruit-based drink, vegetable and fruit juice containing carrot, infant food vegetable based and infant food containing meat, ranging from 1,9 µg/kg to 18,6 µg/kg. However, linearity of the instrument response was proven for the concentration range from 0,5 µg/kg to 20 µg/kg. The limit of quantification (LOQ) depends on the instrument but can generally be expected to be in the range from 0,5 µg/kg to 1,0 µg/kg.
- Standard15 pagesEnglish languagee-Library read for1 day
This European Standard specifies hygiene requirements which establish prerequisites for production of hot beverages, such as coffee and coffee specialities, tea, cocoa and dairy beverages from hot beverage appliances for commercial and household use in conformity with the food hygiene regulations and for placing on the market. Appliances for self-service are within the scope of this standard.
For this purpose, this standard specifies general hygienic requirements for the construction, material and operation of the appliances concerned. It contains, in particular, requirements for hygienic and professional operation, for cleaning, disinfection and descaling as well as requirements for a migration test.
This European Standard applies to appliances before their entering on the market (new machines) and it also gives an informative Annex for appliances already in use (see Annex A).
This European Standard does not deal with any requirements relevant to work safety. This European Standard deals neither with electrical safety nor with performance requirements. EN 60335 2 15 and EN 60335 2 75 are used for commercially used appliances. Methods for measuring the performance of electric household coffee makers are provided in EN 60661.
- Standard12 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of patulin in fruit juices and fruit-based purée, such as baby food purée, using high performance liquid chromatography with ultra-violet detection (HPLC-UV). Using naturally contaminated and spiked samples this method has been validated for the determination of patulin in apple juice, at levels ranging from 3,0 μg/kg to 15,5 μg/kg, and in fruit-based baby food purée, at levels ranging from 3,4 μg/kg to 17,9 μg/kg. Baby food fruit purée (commercially available on the European market) used in this study contained the following ingredients: blueberry; apple; banana; lemon; wheat biscuits; wheat syrup; whole milk; and vegetable oil. A detailed listing, including the fractions, of each product used in this study is given in [1].
Further information on validation, see Clause 9 and Annex B.
- Standard16 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of ochratoxin A content in wine and beer using immunoaffinity column clean up and high performance liquid chromatography (HPLC), see [2] and [3]. This method has been validated in an interlaboratory study according to AOAC International Guidelines [4] for collaborative study procedures to validate characteristics of a method of analysis for the determination of ochratoxin A in wine and beer via the analysis of naturally contaminated and spiked samples of wine and beer at
levels ranging from 0,1 ng/ml to 3 ng/ml.
- Standard13 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of ochratoxin A content in wine and beer using immunoaffinity column clean up and high performance liquid chromatography (HPLC), see [2] and [3]. This method has been validated in an interlaboratory study according to AOAC International Guidelines [4] for collaborative study procedures to validate characteristics of a method of analysis for the determination of ochratoxin A in wine and beer via the analysis of naturally contaminated and spiked samples of wine and beer at
levels ranging from 0,1 ng/ml to 3 ng/ml.
- Standard13 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of patulin in apple juices and apple puree up to 128 ug/kg using high performance liquid chromatography (HPLC).
- Standard15 pagesEnglish languagee-Library read for1 day
The principle of the method specified is extraction of patulin from a test portion using ethyl acetate followed by partitioning of the extract with aqueous sodium carbonate solution, qualitative and quantitative determination of the patulin content by means of high-performance liquid chromatography using an ultraviolet detector. The limit of detection is 10 µg/l, based on 5 ml of ready-to-drink apple juice.
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The method consists in measuring of the relative density of a test portion at 20 C using a pyknometer, and conversing, using a table, of the relative density sinto the soluble solids content expressed as sucrose. It is applicable to products containing no suspended matter and to clear concentrated products. For other fruit and vegetable products the method specified in ISO 2173 should be used.
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The principle of the method specified is extraction of patulin in a mixture of ethyl acetate and chloroform (3:2 by volume), filtration of the extract on a silica-gel column and qualitative and quantitative determination by means of two-directional thin-layer chromatography. The spots are developed using a 3-methyl-2-benzothiazoline hydrazone (MBTH) hydrochloride solution. The limit of detection is 25 µg/l, based on 50 ml of ready-to-drink apple juice. The more precise method of analysis is HPLC.
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- Standard5 pagesFrench languagesale 15% off
The principle of the method specified is extraction of patulin from a test portion using ethyl acetate followed by partitioning of the extract with aqueous sodium carbonate solution, qualitative and quantitative determination of the patulin content by means of high-performance liquid chromatography using an ultraviolet detector. The limit of detection is 10 µg/l, based on 5 ml of ready-to-drink apple juice.
- Standard4 pagesEnglish languagee-Library read for1 day
- Standard4 pagesEnglish languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
- Standard4 pagesFrench languagesale 15% off
The method consists in measuring of the relative density of a test portion at 20 C using a pyknometer, and conversing, using a table, of the relative density sinto the soluble solids content expressed as sucrose. It is applicable to products containing no suspended matter and to clear concentrated products. For other fruit and vegetable products the method specified in ISO 2173 should be used.
- Standard5 pagesEnglish languagee-Library read for1 day
- Standard3 pagesEnglish languagesale 15% off
- Standard3 pagesEnglish languagesale 15% off
- Standard3 pagesFrench languagesale 15% off
- Standard3 pagesFrench languagesale 15% off
- Standard3 pagesFrench languagesale 15% off
- Standard3 pagesFrench languagesale 15% off
SIGNIFICANCE AND USE
4.1 This guide outlines considerations for selecting assessors who will evaluate alcoholic beverages and recommends procedures for the evaluation of specific alcoholic beverages.
4.2 This guide gives practical suggestions to maximize assessor safety and minimize the liabilities of the person or corporation responsible for administering sensory evaluations of alcoholic beverages.
4.3 This guide provides examples of informed consent forms for both Central Location Tests and Home Use Tests (see Appendix X2 – Appendix X4).
SCOPE
1.1 This guide provides guidelines specific to the sensory and consumer evaluation of alcoholic beverages, including but not limited to beer, wine, coolers, cocktails, ready to drinks, liqueurs, hard ciders, hard seltzers, and distilled spirits.
1.2 This guide covers assessor selection, sample preparation, serving protocols, and evaluation recommendations for specific alcoholic products.
1.3 This guide addresses safety, regulatory, and legal concerns, but does not cover all legal rules for alcohol and sensory evaluation around the world. It is the responsibility of the user to be aware of their current local laws and regulations, corporate policies and procedures, and confirm they haven’t changed since publication.
1.4 This guide does not cover the evaluation of raw materials or specific test methods.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Guide12 pagesEnglish languagesale 15% off
- Guide12 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
2.1 The procedures recommended in this guide can be used for the sensory evaluation of alcoholic beverages.
2.2 This guide provides practical suggestions to maximize panelist safety and to minimize the risks and liabilities of the person or corporation responsible for administering the sensory evaluation of alcoholic beverages.
2.3 This guide also provides practical suggestions when dealing with various government agencies that are involved in distributing alcoholic beverage test products.
2.4 This guide uses a research example (Appendix X1) to frame the safety and regulatory considerations when conducting sensory evaluations of alcoholic beverage products.
Note 1: See also Appendix X1 and STP 913 (3).
SCOPE
1.1 This guide provides guidelines specific to the sensory and consumer evaluation of alcoholic beverages, including beer, wine, coolers, cocktails, ready to drinks, liqueurs, hard ciders, and distilled spirits.
1.2 This guide addresses safety, legal, panel selection, sample preparation, test procedures, and code of conduct specific to alcoholic beverages.
1.3 This guide does not recommend a specific test method.
1.4 The guide does not purport to address all of the nuances of testing throughout the world. Different countries have different guidelines while some countries do not have their own guidelines. The definition of a standard drink (or unit of alcohol) also differs from country to country. This guide is generally focused on testing within the US (and to an extent Canada); and even within these regions, laws could change over time. This guide covers what is generally in place currently in these areas and is suggested for countries that generally have no guidelines of their own. It is the responsibility of the user to be aware of their local laws and regulations, corporate policies and procedures, and apply them as needed. Some useful resources are also cited in this guide (1, 2)2.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Guide9 pagesEnglish languagesale 15% off
- Guide9 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
2.1 The procedures recommended in this guide can be used for the sensory evaluation of alcoholic beverages.
2.2 This guide provides practical suggestions to maximize panelist safety and to minimize the risks and liabilities of the person or corporation responsible for administering the sensory evaluation of alcoholic beverages.
2.3 This guide also provides practical suggestions when dealing with various government agencies that are involved in distributing alcoholic beverage test products.
2.4 This guide uses a research example (Appendix X1) to frame the safety and regulatory considerations when conducting sensory evaluations of alcoholic beverage products.
Note 1: See also Appendix X1 and STP 913 (3).
SCOPE
1.1 This guide provides guidelines specific to the sensory and consumer evaluation of alcoholic beverages, including beer, wine, coolers, cocktails, ready to drinks, liqueurs, hard ciders, and distilled spirits.
1.2 This guide addresses safety, legal, panel selection, sample preparation, test procedures, and code of conduct specific to alcoholic beverages.
1.3 This guide does not recommend a specific test method.
1.4 The guide does not purport to address all of the nuances of testing throughout the world. Different countries have different guidelines while some countries do not have their own guidelines. The definition of a standard drink (or unit of alcohol) also differs from country to country. This guide is generally focused on testing within the US (and to an extent Canada); and even within these regions, laws could change over time. This guide covers what is generally in place currently in these areas and is suggested for countries that generally have no guidelines of their own. It is the responsibility of the user to be aware of their local laws and regulations, corporate policies and procedures, and apply them as needed. Some useful resources are also cited in this guide (Refs (1 and 2)2).
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Guide9 pagesEnglish languagesale 15% off
- Guide9 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
The procedures recommended in this guide can be used for the sensory evaluation of beverages containing alcohol.
This guide provides practical suggestions to maximize panelist safety and to minimize the risks and liabilities of the person or corporation responsible for administering the sensory evaluation of beverages containing alcohol.
This guide also provides practical suggestions when dealing with various government agencies that are involved in distributing beverage alcohol test products.
SCOPE
1.1 This guide provides guidelines specific to the sensory evaluation of beverages containing alcohol, including beer, wine, coolers, cocktails, liqueurs, and distilled spirits.
1.2 This guide addresses safety, legal, panel selection, sample preparation, and test procedures specific to beverages containing alcohol.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
1.4 This guide does not recommend a specific test method.
- Guide7 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
The procedures recommended in this guide can be used for the sensory evaluation of beverages containing alcohol.
This guide provides practical suggestions to maximize panelist safety and to minimize the risks and liabilities of the person or corporation responsible for administering the sensory evaluation of beverages containing alcohol.
This guide also provides practical suggestions when dealing with various government agencies that are involved in distributing beverage alcohol test products.
SCOPE
1.1 This guide provides guidelines specific to the sensory evaluation of beverages containing alcohol, including beer, wine, coolers, cocktails, liqueurs, and distilled spirits.
1.2 This guide addresses safety, legal, panel selection, sample preparation, and test procedures specific to beverages containing alcohol.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
1.4 This guide does not recommend a specific test method.
- Guide6 pagesEnglish languagesale 15% off
SCOPE
1.1 This guide provides guidelines specific to the sensory evaluation of beverages containing alcohol, including beer, wine, coolers, cocktails, liqueurs, and distilled spirits.
1.2 This guide addresses safety, legal, panel selection, sample preparation, and test procedures specific to beverages containing alcohol.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
1.4 This guide does not recommend a specific test method.
- Guide6 pagesEnglish languagesale 15% off
SCOPE
1.1 This guide provides guidelines specific to the sensory evaluation of beverages containing alcohol, including beer, wine, coolers, cocktails, liqueurs, and distilled spirits.
1.2 This guide addresses safety, legal, panel selection, sample preparation, and test procedures specific to beverages containing alcohol.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
1.4 This guide does not recommend a specific test method.
- Guide6 pagesEnglish languagesale 15% off
This European Standard specifies a distillation method for the quantitative determination of total sulfur dioxide in fruit or vegetable juices and related products. This method applied to onions, leek or cabbage products can lead to false positive results.
- Standard11 pagesEnglish languagee-Library read for1 day
This European Standard specifies an enzymatic method for the determination of the total content of D- and L-lactic acid and lactate salts in fruit and vegetable juices and related products.
- Standard16 pagesEnglish languagee-Library read for1 day
This European Standard specifies an enzymatic method for the determination of the total content of acetic acid or acetate salts in fruit and vegetable juices and related products.
- Standard15 pagesEnglish languagee-Library read for1 day
This European Standard specifies a high performance liquid chromatographic method for the determination of the glucose, fructose, sorbitol and sucrose contents in fruit and vegetable juices and related products. This method does not allow the determination of sucrose in the presence of maltose due to overlapping of the peaks.
- Standard14 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a chromatographic procedure for the determination of the free amino acid content in fruit and vegetable juices and related products.
- Standard15 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies an enzymatic method for the determination of the content of sucrose in fruit and vegetable juices related products.
- Standard16 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the determination of tartaric acid in grape juices by high performance liquid chromatography (HPLC).
- Standard9 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the determination of the nitrogen content of fruit and vegetable juices and related products by the Kjeldahl method.
- Standard10 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the titrimetric determination of the total alkalinity of ash in fruit and vegetable juices and related products.
- Standard9 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the determination of the titratable acidity of fruit and vegetable juices and related products.
- Standard9 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the determination of total carotenoid content and individual carotenoid fractions of fruit and vegetable juices and related products.
- Standard15 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies an enzymatic method for the determination of the total content of D-malic acid, in fruit and vegetable juices and related products.
- Standard12 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a potentiometric titration method for the determination of the chloride content of fruit and vegetable juices and related products.
- Standard11 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a gravimetric method for the determination of the total dry matter in fruit and vegetable juices and related products.
- Standard10 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a centrifugation method for the determination of the pulp content in fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of sodium, potassium, calcium and magnesium content of fruit and vegetable juices and related products by atomic absorption spectrophotometry.
- Standard14 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of the pH-value of fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of the relative density d 20 degree C / 20 degree C of fruit and vegetable juices and related products.
- Standard9 pagesEnglish languagee-Library read for1 day
This European standard specifies a method for the determination of the ash content of fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagee-Library read for1 day
This European standard specifies an enzymatic method for the determination of the total content of L-malic acid, present either in the form of the free acid or its salts, in fruit and vegetable juices and related products.
- Standard10 pagesEnglish languagee-Library read for1 day
This European standard specifies a method for the determination of the sulfate content of fruit and vegetable juices and related products.
- Standard8 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a refractometric method for the estimation of the soluble solids in fruit and vegetable juices and related products.
- Standard12 pagesEnglish languagee-Library read for1 day
This draft European Standard specifies a method for the determination of the hesperidin and naringin contents, using high performance liquid chromatography (HPLC), in fruits and vegetable juices and related products.
- Standard15 pagesEnglish languagee-Library read for1 day
This European standard specifies an enzymatic method for the determination of the total content of D-isocitric acid, present either in the form of the free acid or its salts including esters and lactones in fruit and vegetable juices and related products.
- Standard11 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for the determination of the phosphate content, expressed as phosphorus content, of fruit and vegetable juices and related products.
- Standard9 pagesEnglish languagee-Library read for1 day