roficiency esting programs everages · document valide au 14/06/2016 •red wine •rose wine ......
TRANSCRIPT
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
Révision l du 13/06/2016 1/19
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 2/19
Document valide au 14/06/2016
• 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
• Proficiency testing scheme created in 2010
• PTS accredited by COFRAC
• 197 registered laboratories from 32 countries
• 1 round per annual series in August
• 2 samples from 250 ml to 1000 ml.
• For further details on samples please refer to the planning.
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 3/19
Document valide au 14/06/2016
• Acetal
• Aldehydes
• Acetaldehyde
• Alcoholic strength
• 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
• 3-methyl butanol
• Propanol.
• Aniseed spirit
• Armagnac
• Brandy
• Cognac
MATRICES
• Calvados
• Cream liqueur
• Eau de vie
• Liqueur
• Gin
• Pommeau
• Rum
• Sake
• Tequila
• Whisky
18 – SPIRITS
• Proficiency testing scheme created in 1990
• 110 registered laboratories from 27 countries
• PTS accredited by COFRAC
• 10 rounds per annual series
• For further details on samples please refer to the planning.
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 4/19
Document valide au 14/06/2016
• Acetal
• Aldehydes
• Acetaldehyde
• Acetic acid
• Alcoholic strength
• 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-methyl butanol
• 3-methyl butanol
• 2-phenylethanol.
18a – DISTILLATE
• Proficiency testing scheme created in 2011
• 19 registered laboratories from 5 countries
• PTS accredited by COFRAC
• 1 round per annual series
• For further details on samples please refer to the planning.
• Distillate.
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 5/19
Document valide au 14/06/2016
• 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
• Proficiency testing scheme created in 1994
• 50 registered laboratories from 19 countries
• 10 rounds per annual series
• PTS accredited by COFRAC
• For further details on samples please refer to the planning.
*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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 6/19
Document valide au 14/06/2016
•Aromatized ciders
MATRICES
• Acetal
• Ash
• Alcoholic strength
• Carbon dioxide
• Copper
• Density at 20°C
• 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
• 29 registered laboratories from 7 countries
• PTS accredited by COFRAC
• 4 rounds per annual series
• For further details on samples please refer to the planning.
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 7/19
Document valide au 14/06/2016
• 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
• 30 registered laboratories from 5 countries
• PTS accredited by COFRAC
• 6 rounds per annual series
• For further details on samples please refer to the planning.
• Acetal
• Ash
• Alcoholic strength
• Carbon dioxide
• Cooper
• Density at 20°C
• 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.
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 8/19
Document valide au 14/06/2016
• Red port, copper spiked red Port
• White port
• Rose port.
MATRICES
• Alcoholic strength
• Copper
• Calcium
• Density at 20°C
• 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
• Proficiency testing scheme created in 2000
• 10 registered laboratories
• PTS accredited by COFRAC
• 6 rounds per annual series
• For further details on samples please refer to the planning.
*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.
FiCir01-Beverages-GB
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51f - MICROBIOLOGY ON FRUITS JUICE:
YEASTS AND MOULDS ENUMERATION
• Created in 2013
• PTS accredited by COFRAC
• 24 registered laboratories from 11 countries
• 2 rounds per annual series
• For further details on samples please refer to the planning.
MATRICES
• Fruits juice (real sample)
MAIN PARAMETERS*
• Yeasts & Moulds enumeration
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 10/19
Document valide au 14/06/2016
• 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
• Proficiency testing scheme created in 2006
• PTS accredited by COFRAC
• 55 registered laboratories from 13 countries
• 5 rounds per annual series
• For further details on samples please refer to the planning.
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 11/19
Document valide au 14/06/2016
• 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
• Density at 20° C
• Ethyl acetate
• Furfural
• 3-Methyl-1butanol
• Methyl butanol
• Methanol
• Methyl ethyl ketone
• 2-Methyl-1propanol
• Moisture content
• 2-Methyl-1butanol
• Optical density 220, 230, 240 et 270 nm
• 1-Propanol
• Propenol
• Phthalate diethyl
• Phosphorus
• Solids content
• Tasting
• Ter-butyl alcohol
• Total acidity.
58 – ALCOHOLS
• Proficiency testing scheme created in 2008
• 25 registered laboratories from 5 countries
• PTS accredited by COFRAC
• 10 rounds per annual series
• For further details on samples please refer to the planning.
*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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 12/19
Document valide au 14/06/2016
• Dehydrated alcohols.
MATRICES
Dehydrated
alcohol
58a – DEHYDRATED ALCOHOLS
• Proficiency testing scheme created in 2008
• PTS accredited by COFRAC
• 25 registered laboratories from 3 countries
• 7 rounds per annual series
• For further details on samples please refer to the planning.
*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.
• Acetaldehyde
• Acetal
• Aldehydes
• Alcoholic strenght
• Aspect
• Benzene NA
• 2-Butanol
• 1-Butanol
• Cyclohexane NA
• Conductivity
• Chlorides
MAIN PARAMETERS*• Dry extract
• Density at 20° C
• Ethyl acetate
• Furfural
• 3-Methyl-1butanol
• Methyl butanol
• Methanol
• Methyl ethyl ketone
• 2-Methyl-1propanol
• Moisture content
• 2-Methyl-1butanol
• Optical density 220, 230, 240 et 270 nm
• 1-Propanol
• Propenol
• Phthalate diethyl
• Phosphorus
• Solids content
• Tasting
• Ter-butyl alcohol
• Total acidity.
FiCir01-Beverages-GB
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Document valide au 14/06/2016
65 – COMPOUNDS EXTRACTED FROM WOOD
• Proficiency testing scheme created in 2012
• PTS accredited by COFRAC
• 26 registered laboratories from 7 countries
• 3 rounds
• For further details on samples please refer to the planning.
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 14/19
•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
Document valide au 14/06/2016
• 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
• Proficiency testing scheme created in 2013
• 13 registered laboratories from 4 countries
• 4 rounds per annual series
• For further details on samples please refer to the planning.
*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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 15/19
Document valide au 14/06/2016
• Casein
•Lysozyme
•Ovalbumine
MAIN PARAMETERS*
• Red wine
• White wine
• Rose wine
MATRICES
71 – ALLERGENS IN WINES
• Proficiency testing scheme created in 2014
• 22 registered laboratories from 10 countries
• 3 rounds
• For further details on samples please refer to the planning.
*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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 16/19
Document valide au 14/06/2016
• 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
• Proficiency testing scheme created in 2014
• 26 registered laboratories from 10 countries
• 3 rounds
• For further details on samples please refer to the planning.
*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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 17/19
Document valide au 14/06/2016
• Wine
MATRICES
79 – WINES: MICROBIOLOGICAL ANALYSES
• New PT 2016
• 20 registered laboratories from 4 countries
• 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*
*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.
FiCir01-Beverages-GB
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Document valide au 14/06/2016
80 – CONTAMINANTS IN SPIRITS
• Proficiency testing scheme created in 2016 (previously
included in PTS 65)
• PTS accredited by COFRAC
• 26 registered laboratories from 7 countries
• 3 rounds
• For further details on samples please refer to the planning.
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.
FiCir01-Beverages-GB
Révision l du 13/06/2016 19/19
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
Document valide au 14/06/2016