67.160.10 - Alcoholic beverages
ICS 67.160.10 Details
Alcoholic beverages
Alkoholische Getranke
Boissons alcoolisees
Alkoholne pijače
General Information
Frequently Asked Questions
ICS 67.160.10 is a classification code in the International Classification for Standards (ICS) system. It covers "Alcoholic 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 18 standards classified under ICS 67.160.10 (Alcoholic 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.
e-Library Subscription
Create subscription and get permanent access to documents within 67.160.10 - Alcoholic beverages
Currently subscription includes documents marked with .We are working on making all documents available within the subscription.
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.
- Guide12 pagesEnglish languagesale 15% off
- Guide12 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 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 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
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 dimensions of a series of deep screw finishes for the closure of wines with a CO2 content below 1,2 grams 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.
- Standard17 pagesEnglish languagee-Library read for1 day
TC - Modification to Equation 1
- Corrigendum2 pagesEnglish, French and German 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], [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
TC - Modification to Equation 1
- Corrigendum2 pagesEnglish, French and German 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], [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