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67.160 - Beverages

ICS 67.160 Details

Beverages

Getranke

Boissons

Pijače

General Information

Parent
67 - FOOD TECHNOLOGY
Sub-Items
67.160.01 - Beverages in general
67.160.10 - Alcoholic beverages
67.160.20 - Non-alcoholic beverages

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Standardization Organization
Technical Committee
Directive
Mandate
50
ISO
ISO 8024:2023(Main)
Concentrated black mulberry juice — Specifications

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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ISO
ISO 24673:2021(Main)
Concentrated date juice — Specifications and test methods

This document specifies the requirements and test methods for concentrated date juice.

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    3 pages
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    3 pages
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SIST
SIST EN 16293:2020(Main)
Packaging - Glass Packaging - Deep BVS finishes for still wines
EN 16293:2020

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.

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CEN
EN 16852:2017(Main)
Foodstuffs - Determination of ethyl carbamate in stone fruit spirits, fruit marc spirits and other spirit drinks - GC-MS method
SIST EN 16852:2017

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.

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CEN
EN 16857:2017(Main)
Foodstuffs - Determination of benzene in soft drinks, other beverages and vegetable-based infant foods by headspace gas chromatography mass spectrometry (HS-GC-MS)
SIST EN 16857:2017

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.

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SIST
SIST EN 16857:2017(Main)
Foodstuffs - Determination of benzene in soft drinks, other beverages and vegetable-based infant foods by headspace gas chromatography mass spectrometry (HS-GC-MS)
EN 16857:2017

This European Standard shall specify a method of analysis for the determination of benzene in soft drinks, juices and baby food. The method should preferably make use of the HS GC-MS technique. The method shall be inter-laboratory validated, in accordance with ISO 5725 or with AOAC International Guidelines for collaborative study procedures to validate characteristics of a method of analysis, using test materials consisting of soft drinks, juices and baby food at appropriate levels.

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SIST
SIST EN 16852:2017(Main)
Foodstuffs - Determination of ethyl carbamate in stone fruit spirits, fruit marc spirits and other spirit drinks - GC-MS method
EN 16852:2017

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 range 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.

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SIST
SIST EN 16889:2016(Main)
Food hygiene - Production and dispense of hot beverages from hot beverage appliances - Hygiene requirements, migration test
EN 16889:2016

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 have to be used for commercially used appliances. Methods for measuring the
performance of electric household coffee makers are provided in EN 60661.

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CEN
EN 15890:2010(Main)
Foodstuffs - Determination of patulin in fruit juice and fruit based purée for infants and young children - HPLC method with liquid/liquid partition cleanup and solid phase extraction and UV detection
SIST EN 15890:2011

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.

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CEN
EN 14133:2009(Main)
Foodstuffs - Determination of ochratoxin A in wine and beer - HPLC method with immunoaffinity column clean-up
SIST EN 14133:2009

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.

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SIST
SIST EN 14133:2009(Main)
Foodstuffs - Determination of ochratoxin A in wine and beer - HPLC method with immunoaffinity column clean-up
EN 14133:2009

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.

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CEN
EN 14177:2003(Main)
Foodstuffs - Determination of patulin in clear and cloudy apple juice and puree - HPLC method with liquid/liquid partition clean-up
SIST EN 14177:2004

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).

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SIST
SIST EN 13196:2000(Main)
Fruit and vegetable juices - Determination of total sulfur dioxide by distillation
EN 13196:2000

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.

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SIST
SIST ISO 8128-1:2000(Main)
Apple juice, apple juice concentrates and drinks containing apple juice -- Determination of patulin content -- Part 1: Method using high-performance liquid chromatography
ISO 8128-1:1993

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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SIST
SIST EN 12742:1999(Main)
Fruit and vegetable juices - Determination of the free amino acids content - Liquid chromatographic method
EN 12742:1999

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.

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SIST
SIST EN 12632:1999(Main)
Fruit and vegetable juices - Enzymatic determination of acetic acid (acetate) content - NAD Spectrometric method
EN 12632:1999

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.

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SIST
SIST EN 12630:1999(Main)
Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
EN 12630:1999

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.

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SIST
SIST EN 12631:1999(Main)
Fruit and vegetable juices - Enzymatic determination of D- and L-lactic acid (lactate) content - NAD spectrometric method
EN 12631:1999

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.

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SIST
SIST EN 12133:1998(Main)
Fruit and vegetable juices - Determination of chloride content - Potentiometric titration method
EN 12133:1997

This draft European Standard specifies a potentiometric titration method for the determination of the chloride content of fruit and vegetable juices and related products.

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SIST
SIST EN 12143:1998(Main)
Fruit and vegetable juices - Estimation of soluble solids content - Refractometric method
EN 12143:1996

This draft European Standard specifies a refractometric method for the estimation of the soluble solids in fruit and vegetable juices and related products.

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SIST
SIST EN 12147:1998(Main)
Fruit and vegetable juices - Determination of titrable acidity
EN 12147:1996

This draft European Standard specifies a method for the determination of the titratable acidity of fruit and vegetable juices and related products.

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SIST
SIST EN 12144:1998(Main)
Fruit and vegetable juices - Determination of total alkalinity of ash - Titrimetric method
EN 12144:1996

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.

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SIST
SIST EN 12146:1998(Main)
Fruit and vegetable juices - Enzymatic determination of sucrose content - NADP spectrometric method
EN 12146:1996

This draft European Standard specifies an enzymatic method for the determination of the content of sucrose in fruit and vegetable juices related products.

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SIST
SIST EN 12138:1998(Main)
Fruit and vegetable juices - Enzymatic determination of D-malic acid content - NAD spectrometric method
EN 12138:1997

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.

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SIST
SIST EN 12145:1998(Main)
Fruit and vegetable juices - Determination of total dry matter - Gravimetric method with loss of mass on drying
EN 12145:1996

This draft European Standard specifies a gravimetric method for the determination of the total dry matter in fruit and vegetable juices and related products.

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SIST
SIST EN 12148:1998(Main)
Fruit and vegetable juices - Determination of hesperidin and naringin in citrus juices - Method using high performance liquid chromatography
EN 12148:1996

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.

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SIST
SIST EN 12136:1998(Main)
Fruit and vegetable juices - Determination of total carotenoid content and individual carotenoid fractions
EN 12136:1997

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.

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SIST
SIST EN 12137:1998(Main)
Fruit and vegetable juices - Determination of tartaric acid in grape juices - Method by high performance liquid chromatography
EN 12137:1997

This draft European Standard specifies a method for the determination of tartaric acid in grape juices by high performance liquid chromatography (HPLC).

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SIST
SIST EN 12135:1998(Main)
Fruit and vegetable juices - Determination of nitrogen content - Kjeldahl method
EN 12135:1997

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.

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SIST
SIST EN 12134:1998(Main)
Fruit and vegetable juices - Determination of centrifugable pulp content
EN 12134:1997

This draft European Standard specifies a centrifugation method for the determination of the pulp content in fruit and vegetable juices and related products.

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SIST
SIST EN 1137:1996(Main)
Fruit and vegetable juices - Enzymatic determination of citric acid (citrate) content - NADH spectrometric method
EN 1137:1994

This European standard specifies a method for the enzymatic determination of the total content of citric acid, present either in the form of the free acid or its salts, in fruit and vegetable juices and related products.

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SIST
SIST EN 1134:1996(Main)
Fruit and vegetable juices - Determination of sodium, potassium, calcium and magnesium content by atomic absorption spectrometry (AAS)
EN 1134:1994

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.

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SIST
SIST EN 1140:1996(Main)
Fruit and vegetable juices - Enzymatic determination of D-glucose and D-fructose content - NADPH spectrometric method
EN 1140:1994

This European standard specifies an enzymatic method for the determination of the D-glucose and D-fructose content of fruit and vegetable juices and related products.

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SIST
SIST EN 1142:1996(Main)
Fruit and vegetable juices - Determination of the sulfate content
EN 1142:1994

This European standard specifies a method for the determination of the sulfate content of fruit and vegetable juices and related products.

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SIST
SIST EN 1133:1996(Main)
Fruit and vegetable juices - Determination of the formol number
EN 1133:1994

This European standard specifies a method for the determination of the Formol Number of fruit and vegetable juices and related products.

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SIST
SIST EN 1141:1996(Main)
Fruit and vegetable juices - Spectrometric determination of proline content
EN 1141:1994

This European standard specifies a method for the determination of proline in fruit and vegetable juices and related products.

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SIST
SIST EN 1132:1996(Main)
Fruit and vegetable juices - Determination of the pH-value
EN 1132:1994

This European Standard specifies a method for the determination of the pH-value of fruit and vegetable juices and related products.

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SIST
SIST EN 1135:1996(Main)
Fruit and vegetable juices - Determination of ash
EN 1135:1994

This European standard specifies a method for the determination of the ash content of fruit and vegetable juices and related products.

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SIST
SIST EN 1136:1996(Main)
Fruit and vegetable juices - Determination of phosphorus content - Spectrometric method
EN 1136:1994

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.

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SIST
SIST EN 1131:1996(Main)
Fruit and vegetable juices - Determination of the relative density
EN 1131:1994

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.

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    9 pages
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SIST
SIST EN 1139:1996(Main)
Fruit and vegetable juices - Enzymatic determination of D-isocitric acid content - NADPH spectrometric method
EN 1139:1994

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.

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    11 pages
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SIST
SIST EN 1138:1996(Main)
Fruit and vegetable juices - Enzymatic determination of L-malic acid (L-malate) content - NADH spectrometric method
EN 1138:1994

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.

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    10 pages
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SIST
SIST ISO 2172:1995(Main)
Fruit juice -- Determination of soluble solids content -- Pycnometric method
ISO 2172:1983

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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    3 pages
    French language
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ISO
ISO 8128-1:1993(Main)
Apple juice, apple juice concentrates and drinks containing apple juice — Determination of patulin content — Part 1: Method using high-performance liquid chromatography
SIST ISO 8128-1:2000

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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    4 pages
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    4 pages
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    French language
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ISO
ISO 8128-2:1993(Main)
Apple juice, apple juice concentrates and drinks containing apple juice — Determination of patulin content — Part 2: Method using thin-layer chromatography

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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    5 pages
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    French language
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ISO
ISO 2172:1983(Main)
Fruit juice — Determination of soluble solids content — Pycnometric method
SIST ISO 2172:1995

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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    3 pages
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    3 pages
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    3 pages
    French language
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CEN
EN 13196:2000(Main)
Fruit and vegetable juices - Determination of total sulfur dioxide by distillation
SIST EN 13196:2000

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.

  • Standard
    11 pages
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CEN
EN 12630:1999(Main)
Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
SIST EN 12630:1999

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.

  • Standard
    14 pages
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CEN
EN 12742:1999(Main)
Fruit and vegetable juices - Determination of the free amino acids content - Liquid chromatographic method
SIST EN 12742:1999

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.

  • Standard
    15 pages
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CEN
EN 12632:1999(Main)
Fruit and vegetable juices - Enzymatic determination of acetic acid (acetate) content - NAD Spectrometric method
SIST EN 12632:1999

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.

  • Standard
    15 pages
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