roficiency esting programs everages - bipea · •glucose •fructose ... •potential alcoholic...

$: ROFICIENCY ESTING PROGRAMS EVERAGES - Bipea · •Glucose •Fructose ... •Potential alcoholic strength (juice) •Brix •Refractive index ... •Spiked orange juice •Grape juice$
Wines

Wines: Grape must

Spirits

Spirits: Distillate

Fruit juices & other beverages without alcohol

Aromatized ciders

French ciders, perries and pommeaux

Port wines

Microbiology on fruits juices: yeasts & moulds

Contaminants in wines

Alcohols

Dehydrated alcohols

Compounds extracted from wood

Haloanisoles and halophenols in oak wood

Allergens in wines

Vinegar

Wines: microbiological analyses

Contaminants in Spirits

PROFICIENCY TESTING PROGRAMS BEVERAGES

A = PTS accredited by COFRAC

Bipea is a versatile Proficiency Testing Schemes organizer

which gathers laboratories from 90 countries

A17

A17a

A18

A18a

A27

A36a

A36b

A39

A51f

A55

A58

A58a

A65

70

71

73

79

A80

FiCir01-Beverages-GB

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Document valide au 14/06/2016

• Red wine

• Rose wine

• White wine

• Liqueur wine

MATRICES

17 – WINES

• Proficiency testing scheme created in 1990

• 197 registered laboratories from 32 countries

• This PTS is accredited by COFRAC

• 11 rounds per annual series

• For further details on samples please refer to the planning.

• Naturally sweet wine

• Aromatized wine

• Sparkling wine

• Wine flavoured drink like Sangria.

• Density at 20 °C

• Alcoholic strength

• Densitometric total dry extract

• Reducing substances

• Total sugars

• Glucose

• Fructose

• pH

• Total acidity

• Modified volatile acidity

• CO2

Alcohols:

• Methanol

• 1-Butanol

• 2-Butanol

• 1-Propanol

• Isopentanols

• Glycerol

• Hexanol

• Methyl-2-propanol-1

MAIN PARAMETERS*

• Overpressure

• Free and total sulphur dioxide

• Optical density (420 nm, 520 nm,

620 nm, 280 nm)

• Folin index

• Haze

• Chloride

• Sulfate

• Ash

• Ethanal

• Restricted substances

Esters :

• Ethyl acetate

• Ethyl lactate

• Ethyl butyrate.

Minerals:

• Ca, Cu, Fe, Mg, Mn, Pb, K, Na, Zn

Acids:

• Acetic

• Ascorbic

• Malic

• Lactic

• Citric

• Tartaric

• Gluconic

• Sorbic

• Shikimic

• Sorbitol NA

The infrared methods can be proposed for some criteria.

Additional parameters may be suggested according to the Matrices

NA => Non accredited parameter

*This list of parameters could be modified according to the nature of the product. The information mentioned in that form could be modified during annual

series after decisions from the Committee, technical group or Chairperson.


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• Grape juice

• Concentrated rectified must.

MATRICES

• Density at 20 °C

• Alcoholic strength (must)

• Potential alcoholic strength (juice)

• Brix

• Refractive index

• Sugars NA

• Glucose

• Fructose

• pH

• Total acidity

• Free and total sulphur dioxide

• Ca, Cu, Fe, Mg, K, Na

• Turbidity

• Optical density (280, 420, 520, 620 nm)

MAIN PARAMETERS*

• Hydroxyl-methyl-furfural (HMF) NA

Nitrogen (on grape juice):

• Ammoniacal

• Alpha amino

• Assimilable

• Total

•Acids (on grape juice):

• Malic

• Tartaric

• Gluconic

• Ascorbic.

17a – GRAPE MUST


• PTS accredited by COFRAC


• 1 round per annual series in August

• 2 samples from 250 ml to 1000 ml.






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• Acetal

• Aldehydes

• Acetaldehyde


• Brix

• Carbon 13

• Chalcones

• Cu, Ca

• Hydrocyanic acid

• Density at 20°C

• Diethyl succinate

• Dry extract

• Ethyl palmitate

• Ethyl laurate

• Ethyl acetate

• Ethyl butyrate

MAIN PARAMETERS*

• Ethyl carbamate

• Ethyl caprylate

• Ethyl caproate

• Ethyl lactate

• Ethyl formiate

• Esters

• Fixed acidity

• Furfural

• Glucose/fructose/sucrose

• Haze

• Fe, Pb, Mg

• Isopentanols

• Isobutanol

• Methanol

• Optical density

• Oxygen 18

• Optical density (280, 420 nm)

• Propanol

• pH

• Refractive index

• Turbidity

• Total acidity

• Total polyphenols

• Total sugars

• Volatile acidity

• 1-Butanol

• 2-Butanol

• 2-methyl butanol


• Propanol.

• Aniseed spirit

• Armagnac

• Brandy

• Cognac

MATRICES

• Calvados

• Cream liqueur

• Eau de vie

• Liqueur

• Gin

• Pommeau

• Rum

• Sake

• Tequila

• Whisky

18 – SPIRITS










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• Acetal

• Aldehydes

• Acetaldehyde

• Acetic acid


• Carbon 13

• Cis-3-Hexen-1-ol

• Density at 20° C

• Dry extract

• Ethyl acetate

• Ethyl caproate

• Ethyl formate

• Esters

• Fixed acidity

MAIN PARAMETERS*

• Hexanol

• Isoamyl acetate

• Isopentanols

• Isobutanal

• Isobutanol

• Methanol

• Oxygen 18

• 1-propanol

• Total acidity

• 1 and 2 Butanol



• 2-phenylethanol.

18a – DISTILLATE




• 1 round per annual series


• Distillate.

MATRICES





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• Apple and blackcurrant beverage

• Apple juice

• Apricot nectar

• Cola

• Spiked orange juice

• Grape juice

MATRICES

• Ash

• Ascorbic acid

• Para-hydroxybenzoïc acid NA

• Benzoïc acid

• Caffeine

• Carbon dioxide

• Calcium

• Chlorides

• Copper

• Vitamin C

• Citric acid

• L-malic acid

• Density

• Dry extract (sugar off)

• D-isocitric acid

MAIN PARAMETERS*

• Peach puree

• Pineapple juice

• Prune juice

• Smoothie

• Tomato juice

• Tonic.

• Grapefruit juice

• Lemon concentrate

• Light soda

• Mint syrup

• Orange concentrate

• Orange juice and syrup

• Potassium

• Refractometer dry extract

• Sodium

• Sulfate

• Sorbitol

• Sucrose

• Sorbic acid

• Titrable acidity

• Taurine

• Turbidity

• Tartaric acid

• Total phosphorus

• Total dry residue

• Total carotenoids

• Water soluble pectins

• Essential oils

• Ethanol

• Fructose

• Formaldehyde index

• Glucose

• H.M.F.

• Iron

• K-acesulfame

• Lactic acid

• Magnesium

• Maltose

• Nitrate

• pH

27 – FRUIT JUICES & OTHER BEVERAGES WITHOUT ALCOHOL









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•Aromatized ciders

MATRICES

• Acetal

• Ash


• Carbon dioxide

• Copper


• EBC colour at 430 nm

• Ethanol

• Free sulfur dioxide

• Reduced and total dry extract

• Folin index

• Glucose + fructose

• Haze

MAIN PARAMETERS*

• Iron

• Lead

• L-malic acid

• L-lactic acid

• Methanol

• Overpressure

• pH

• Total sugars

• Total sulfur dioxide

• Total acidity

• Total aldehydes

• Total dry extract

• Volatile acidity

Acomplementary PTS is available: «36b French ciders, perries and pommeaux».

A special price will be allocated if you cumulate these schemes.

36a - AROMATIZED CIDERS

• Proficiency Testing Scheme created in 1998









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• Dry cider

• Sweet cider

MATRICES

• Perry cider

• Pommeau.

Acomplementary PTS is available: «36a Aromatized ciders and ciders».

A special price will be allocated if you cumulate these schemes.

36b – FRENCH CIDERS, PERRIES & POMMEAUX

• Proficiency Testing Scheme created in 1998





• Acetal

• Ash


• Carbon dioxide

• Cooper


• EBC colour at 430 nm

• Ethanol

• Free sulfur dioxide

• Reduced and total dry extract

• Folin index

• Glucose + fructose

• Haze

MAIN PARAMETERS*

• Iron

• Lead

• L-malic acid

• L-lactic acid

• Methanol

• Overpressure

• pH

• Total sugars

• Total sulfur dioxide

• Total acidity

• Total aldehydes

• Total dry extract

• Volatile acidity.





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• Red port, copper spiked red Port

• White port

• Rose port.

MATRICES


• Copper

• Calcium


• Free sulphur dioxide

• Glucose, fructose NA

• Optical density

- 420 nm

- 520 nm

- 620 nm

MAIN PARAMETERS*

• pH

• Total sulphur dioxide

• Methanol

• Reducing substances

• Total acidity

• Total iron

• Volatile acidity.

39 – PORTO WINES


• 10 registered laboratories







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51f - MICROBIOLOGY ON FRUITS JUICE:

YEASTS AND MOULDS ENUMERATION

• Created in 2013





MATRICES

• Fruits juice (real sample)

MAIN PARAMETERS*

• Yeasts & Moulds enumeration





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• Red wine

• Dry rose wine

• Fortified wine

• White wine.

MATRICES

• Ochratoxin A

• Aluminium

• Arsenic

• Benzoic acid

• Butanol-1 NA

• Butanol-2

• Cadaverine

• Cadmium

• Copper

• Diamino-1,4-butane

• Diethylene glycol

• Ethyl carbamate

• Geosmin

• Hexanol-1 NA

• Histamine

• Lead

• Malvidol diglucoside NA

MAIN PARAMETERS*

• Monoethylene glycol

• Phenylethylamine

• Phthalate diethyle

• Phthalate dibutyle

• Phthalate benzyle butyle

• Phthalate dimethyle

• Phthalate di-2-ethyl hexyl

• Phthalate di-isononyle

• Phthalate di-isobutyle

• Phthalate di-n-octyle

• Phthalate di-isodecyle

• Sorbic acid

• Salicylic acid

• Selenium

• Tyramine

• Zinc

• Propenediol-2

• 4-ethylphenol

• 4-ethylgaiacol

• 2,4,6-Trichloroanisole

• 2,3,4,6-Tetrachloroanisole

• 2,4,6-Tribromoanisole

• Pentachloroanisole

• 2,4,6-Trichlorophenol

• 2,3,4,6-Tetrachlorophenol

• 2,4,6-Tribromophenol

• Pentachlorophenol

55 – CONTAMINANTS IN WINES










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• Crude alcohols

• Neutral alcohols

MATRICES

• Acetaldehyde

• Acetal

• Aldehydes

• Alcoholic strenght

• Aspect

• Benzene NA

• 2-Butanol

• 1-Butanol

• Cyclohexane NA

• Conductivity

• Chlorides

MAIN PARAMETERS*• Dry extract


• Ethyl acetate

• Furfural

• 3-Methyl-1butanol

• Methyl butanol

• Methanol

• Methyl ethyl ketone

• 2-Methyl-1propanol

• Moisture content


• Optical density 220, 230, 240 et 270 nm

• 1-Propanol

• Propenol

• Phthalate diethyl

• Phosphorus

• Solids content

• Tasting

• Ter-butyl alcohol

• Total acidity.

58 – ALCOHOLS









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• Dehydrated alcohols.

MATRICES

Dehydrated

alcohol

58a – DEHYDRATED ALCOHOLS








• Acetaldehyde

• Acetal

• Aldehydes

• Alcoholic strenght

• Aspect

• Benzene NA

• 2-Butanol

• 1-Butanol

• Cyclohexane NA

• Conductivity

• Chlorides

MAIN PARAMETERS*• Dry extract


• Ethyl acetate

• Furfural


• Methyl butanol

• Methanol

• Methyl ethyl ketone

• 2-Methyl-1propanol

• Moisture content


• Optical density 220, 230, 240 et 270 nm

• 1-Propanol

• Propenol

• Phthalate diethyl

• Phosphorus

• Solids content

• Tasting

• Ter-butyl alcohol

• Total acidity.


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65 – COMPOUNDS EXTRACTED FROM WOOD




• 3 rounds






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•5-Methyl-furfural •Coniferaldehyde

•Ellagic acid •Furfural

•Ferulic acid NA •H.M.F (hydroxymethylfurfural)

•Gallic acid •Scopoletine

•Syringic acid •Sinapaldehyde

•Vanillic Acid •Vanillin

MAIN PARAMETERS*

• Brandy • Bourbon • Cognac • Whisky

MATRICES


• 2,4,6-trichloroanisole

• 2,3,4,6-tetrachloroanisole

• 2,4,6-tribromoanisole

• Pentachloroanisole

• 2,3,4,6-tetrachlorophenol

• 2,4,6-trichlorophenol

• 2,4,6-tribromophenol

• Pentachlorophenol.

MAIN PARAMETERS*

• Spiked ground oak wood for composition analyses

• Spiked oak chippings for migration analyses.

MATRICES

70 – HALOANISOLES & HALOPHENOLS IN OAK WOOD








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• Casein

•Lysozyme

•Ovalbumine

MAIN PARAMETERS*

• Red wine

• White wine

• Rose wine

MATRICES

71 – ALLERGENS IN WINES



• 3 rounds





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• Total acidity (acetic acid),

• fixed acidity (acetic acid),

• volatile acidity (by calcul),

• residual alcohol content,

• total dry extract,

• ashes,

• reducing non volatile substances,

• total sulfur dioxide,

• free sulfur dioxide,

• total ascorbic acid,

• copper, zinc, iron, lead, lithium, mercury,

• acetoin,

• density at 20°C,

• chloride (in ion Cl-),

• sulfates (in ion SO42-),

• determination of methanol, higher alcohols and ethyl acetate.

MAIN PARAMETERS*

• Red vinegar

• White vinegar

• Balsamic vinegar

MATRICES

73 – VINEGAR



• 3 rounds





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• Wine

MATRICES

79 – WINES: MICROBIOLOGICAL ANALYSES

• New PT 2016


• 3 rounds

• 1 or 2 samples of 200 ml.

• Parameters: Yeasts (Brettanomyces) and Lactic bacteria

• Results: quantitative determination expressed in CFU/ml

• Concentration: from 102 to 104 UFC/ml

• Method: Pasteur microbiology (Petri dish)

MAIN PARAMETERS*




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80 – CONTAMINANTS IN SPIRITS

• Proficiency testing scheme created in 2016 (previously

included in PTS 65)



• 3 rounds






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Other contaminants Phtalates

•Bisphenol A NA •Benzyle Butyle Phtalate •Di-isodecyle Phthalate

•Bisphenol S NA •Dibutyle Phtalate •Di-isononyle Phtalate

•Ethyl Carbamate •Diethyle Phtalate •Dimethyle Phtalate

•Copper •Diethylhexyle Phtalate •Di-n-octyle Phtalate

•Lead •Di-isobutyle Phtalate

MAIN PARAMETERS*

• Brandy • Bourbon • Cognac • Whisky

MATRICES


roficiency esting programs everages - bipea · •glucose •fructose ... •potential alcoholic...

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