ASTM E1879-21

Standard Guide for Sensory Evaluation of Beverages Containing Alcohol

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.

General Information

• Status: Historical
• Publication Date: 31-Aug-2021
• ICS: 67.160.10 - Alcoholic beverages
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: E1879 − 21
Standard Guide for
1
Sensory Evaluation of Beverages Containing Alcohol
This standard is issued under the fixed designation E1879; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope E1871 Guide for Serving Protocol for Sensory Evaluation of
Foods and Beverages
1.1 This guide provides guidelines specific to the sensory
and consumer evaluation of alcoholic beverages, including but
3. Terminology
not limited to beer, wine, coolers, cocktails, ready to drinks,
3.1 For definitions of terms relating to this standard, see
liqueurs, hard ciders, hard seltzers, and distilled spirits.
Terminology E253.
1.2 This guide covers assessor selection, sample
preparation, serving protocols, and evaluation recommenda-
4. Significance and Use
tions for specific alcoholic products.
4.1 This guide outlines considerations for selecting asses-
1.3 This guide addresses safety, regulatory, and legal
sors who will evaluate alcoholic beverages and recommends
concerns, but does not cover all legal rules for alcohol and
procedures for the evaluation of specific alcoholic beverages.
sensory evaluation around the world. It is the responsibility of
4.2 This guide gives practical suggestions to maximize
the user to be aware of their current local laws and regulations,
assessor safety and minimize the liabilities of the person or
corporate policies and procedures, and confirm they haven’t
corporation responsible for administering sensory evaluations
changed since publication.
of alcoholic beverages.
1.4 This guide does not cover the evaluation of raw mate-
4.3 This guide provides examples of informed consent
rials or specific test methods.
formsforbothCentralLocationTestsandHomeUseTests(see
1.5 This standard does not purport to address all of the
Appendix X2 – Appendix X4).
safety concerns, if any, associated with its use. It is the
5. Safety
responsibility of the user of this standard to establish appro-
priate safety, health, and environmental practices and deter-
5.1 MedicalCondition—Potential assessors must be in good
mine the applicability of regulatory limitations prior to use.
medical condition with no serious health problems. Inform
1.6 This international standard was developed in accor-
them that they should not participate on panels if they are
dance with internationally recognized principles on standard-
taking prescription or over-the-counter medications that are
ization established in the Decision on Principles for the
contraindicated when combined with alcohol. It is recom-
Development of International Standards, Guides and Recom-
mended that women who are pregnant, may be pregnant, or
mendations issued by the World Trade Organization Technical
nursing should not participate. Recruiting should be conducted
Barriers to Trade (TBT) Committee.
in such a way to ensure that those not meeting these medical
requirements are excluded from participation.
2. Referenced Documents
5.2 A sufficient waiting period should be arranged before
2
2.1 ASTM Standards:
assessorsareallowedtodriveoroperateheavymachineryafter
E253 Terminology Relating to Sensory Evaluation of Mate-
sampling test product(s).
rials and Products
5.3 All products should be stored in a place where they are
only accessible to individuals of legal drinking age.
5.4 Recommended Serving Volumes:
1
This guide is under the jurisdiction of ASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and 5.4.1 Alcohol is measured in units of standard drinks.
Beverage Evaluation.
However, the amount of alcohol in a standard drink differs
Current edition approved Sept. 1, 2021. Published November 2021. Originally
betweencountries,socautionshouldbetakenifsensorytesting
approved in 1997. Last previous edition approved in 2020 as E1879 – 20. DOI:
3
is being conducted across different countries (1, 2). It is
10.1520/E1879-21.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
3
Standards volume information, refer to the standard’s Document Summary page on The boldface numbers in parentheses refer to the list of references at the end of
the ASTM website. this standard.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

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E1879 − 21
easiest to convert between different countries’ standard drinks (1) Example: a 150 lb female consumes two drinks result-
using grams (3). See Table 1 for examples of sta
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: E1879 − 20 E1879 − 21
Standard Guide for
1
Sensory Evaluation of Beverages Containing Alcohol
This standard is issued under the fixed designation E1879; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. 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 addresses safety, legal, panel covers assessor selection, sample preparation, test procedures, and code of conduct
specific to alcoholic beverages.serving protocols, and evaluation recommendations for specific alcoholic products.
1.3 This guide does not recommend a specific test method.
1.3 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. 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 apply them as needed. Some useful resources are also
cited in this guide confirm they haven’t changed since publication.(1, 2).
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.
2. Referenced Documents
2
2.1 ASTM Standards:
E253 Terminology Relating to Sensory Evaluation of Materials and Products
E1871 Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
1
This guide is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and Beverage
Evaluation.
Current edition approved Feb. 1, 2020Sept. 1, 2021. Published February 2020November 2021. Originally approved in 1997. Last previous edition approved in 20172020
as E1879 – 17.E1879 – 20. DOI: 10.1520/E1879-20.10.1520/E1879-21.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
E1879 − 21
3. Terminology
3.1 For definitions of terms relating to this standard, see Terminology E253.
4. Significance and Use
4.1 The procedures recommended in this guide can be used for the sensory evaluation of 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 providesgives practical suggestions to maximize panelistassessor safety and to minimize the risks and liabilities of
the person or corporation responsible for administering the sensory evaluationevaluations of alcoholic beverages.
4.3 This guide also provides practical suggestions when dealing with various government agencies that are involved in distributing
alcoholic beverageprovides examples of informed c
...