BS EN 13188-2000 Vinegar - Product made from liquids of agricultural origin - Definitions requirements marking《醋 农产品原汁制品 定义、要求和标记》.pdf

1、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BRITISH STANDARD BS EN 13188:2000 The Euro

2、pean Standard EN 13188:2000 has the status of a British Standard ICS 67.220.20 NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW Vinegar Product made from liquids of agricultural origin Definitions, requirements, markingThis British Standard, having been prepared under the direc

3、tion of the Consumer Products and Services Sector Committee, was published under the authority of the Standards Committee and comes into effect on 15 October 2000 BSI 10-2000 ISBN 0 580 36064 4 BS EN 13188:2000 Amendments issued since publication Amd. No. Date Comments National foreword This British

4、 Standard is the official English language version of EN 13188:2000. The UK participation in its preparation was entrusted to Technical Committee AW/100, Miscellaneous agriculture and food, which has the responsibility to: aid enquirers to understand the text; present to the responsible European com

5、mittee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this committee can be obtained on request to its secretary. Cross-ref

6、erences The British Standards which implement international or European publications referred to in this document may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Find” facility of the BSI Standards Electronic Cat

7、alogue. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document co

8、mprises a front cover, an inside front cover, the EN title page, pages 2 to 7 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued.EUROPEANSTANDARD NORMEEUROPENNE EUROPISCHENORM EN13188 August2000 ICS01.040.67;67.220.10 Englishversion Vine

9、garProductmadefromliquidsofagriculturalorigin Definitions,requirements,marking VinaigreProduitfabriqupartirdeliquidesdorigine agricoleDfinitions,prescriptions,marquage EssigErzeugnisausFlssigkeitenlandwirtschaftlicher HerkunftDefinitionen,Anforderungen,Kennzeichnung ThisEuropeanStandardwasapprovedby

10、CENon2June2000. CENmembersareboundtocomplywiththeCEN/CENELECInternalRegulationswhichstipulatetheconditionsforgivingthisEurope an Standardthestatusofanationalstandardwithoutanyalteration.Uptodatelistsandbibliographicalreferencesconcernings uchnational standardsmaybeobtainedonapplicationtotheCentralSe

11、cretariatortoanyCENmember. ThisEuropeanStandardexistsinthreeofficialversions(English,French,German).Aversioninanyotherlanguagemadebytra nslation undertheresponsibilityofaCENmemberintoitsownlanguageandnotifiedtotheCentralSecretariathasthesamestatusast heofficial versions. CENmembersarethenationalstan

12、dardsbodiesofAustria,Belgium,CzechRepublic,Denmark,Finland,France,Germany,Greece, Iceland,Ireland,Italy,Luxembourg,Netherlands,Norway,Portugal,Spain,Sweden,SwitzerlandandUnitedKingdom. EUROPEANCOMMITTEEFORSTANDARDIZATION COMITEUROPENDENORMALISATION EUROPISCHESKOMITEEFRNORMUNG CentralSecretariat:rued

13、eStassart,36B1050Brussels 2000CEN Allrightsofexploitationinanyformandbyanymeansreserved worldwideforCENnationalMembers. Ref.No.EN13188:2000EPage2 EN13188:2000 Foreword ThisEuropeanStandardhasbeenpreparedbyCMC. ThisEuropeanStandardshallbegiventhestatusofanationalstandard,eitherbypublicationofan ident

14、icaltextorbyendorsement,atthelatestbyFebruary2001,andconflictingnationalstandardsshall bewithdrawnatthelatestbyFebruary2001. AnnexAisinformative. AccordingtotheCEN/CENELECInternalRegulations,thenationalstandardsorganizationsofthe followingcountriesareboundtoimplementthisEuropeanStandard:Austria,Belg

15、ium,CzechRepublic, Denmark,Finland,France,Germany,Greece,Iceland,Ireland,Italy,Luxembourg,Netherlands,Norway, Portugal,Spain,Sweden,SwitzerlandandtheUnitedKingdom.Page3 EN13188:2000 1Scope ThisEuropeanstandardspecifiesdefinitions,requirementsandmarkingforvinegar(productmadefromliquidsof agricultural

16、origin). 2 Termsanddefinitions ForthepurposesofthisEuropeanStandard,thefollowingtermsanddefinitionsapply: 2.1 vinegar(productmadefromliquidsofagriculturalorigin) productproducedexclusivelybythebiologicalprocessofdoublefermentation,alcoholicandacetous,fromliquids orothersubstancesofagriculturalorigin

17、. 2.2 winevinegar vinegarobtainedonlyfromwinebythebiologicalprocessofacetousfermentation. 2.3 fruitvinegarorfruitwinevinegar,berryvinegarorberrywinevinegar,cidervinegar 2.3.1 fruitvinegar,berryvinegar vinegarsobtainedfromfruitsorberriesbythebiologicalprocessofalcoholicandacetousfermentation 2.3.2 fr

18、uitwinevinegar,berrywinevinegar vinegarsobtainedfromfruitwineorberrywinebythebiologicalprocessofacetousfermentation 2.3.3 cidervinegar vinegarobtainedfromciderbythebiologicalprocessofacetousfermentation 2.4 spiritvinegar vinegarobtainedfromdistilledalcoholbythebiologicalprocessofacetousfermentation

19、. 2.5 grainvinegar vinegarobtainedwithoutintermediatedistillationbytheprocessdefinedin2.1,fromanycerealgrain,thestarchof whichhasbeenconvertedtosugarsbyaprocessotherthansolelydiastaseofmaltedbarley. 2.6 maltvinegar vinegarobtainedwithoutintermediatedistillationfrommaltedbarley,withorwithouttheadditi

20、onofcerealgrains, thestarchofwhichhasbeenconvertedtosugarssolelybythediastaseofthemaltedbarley,bytheprocess definedin2.1. 2.7 distilledmaltvinegar vinegarobtainedbythedistillationofmaltvinegar,asdefinedin2.6,underreducedpressure.Itcontainsonlythe volatileconstituentsofthemaltvinegarfromwhichitisderi

21、ved. 2.8 spicedvinegar,flavouredvinegar vinegarsofsubclauses2.2to2.7withadditionofherbs,flavoursandotheringredientsinthesenseofsubclause 3.2.2.Page4 EN13188:2000 2.9 othersortsofvinegar e.g.wheyvinegar,beervinegar,honeyvinegar. 3Requirements 3.1Raw materials Vinegarshallbemadefromanyofthefollowingra

22、wmaterials: 3.1.1 WineaccordingtotheECMarketRegulationforWine822/871. 3.1.2 Fruitorberries,wineoffruit,wineofberries,cider. 3.1.3 Distilledalcoholofagriculturalorigin. 3.1.4 Otherproductsofagriculturalorigincontainingstarch,sugarsorstarchandsugarsincludingbutnotlimited to:cerealgrains,maltedbarley,w

23、hey. 3.2Ingredients 3.2.1Processing aids Ifitisnecessarytofeedtheaceticacidbacteria,organicsubstancesmaybeusedinrequiredquantities:e.g.malt preparations,liquidstarch,glucoseandinorganicsubstancessuchasphosphatesandammoniumsalts. Agentsforfiltering,finingandclarifyingofwinesmaybeusedinvinegarinaccord

24、ancewithgoodmanufacturing practice. 3.2.2 Otheringredients Forflavouringpurposes,thefollowingsubstancesmaybeaddedtovinegars. 3.2.2.1 plantsorpartsofplantsincludingspicesandfruitsshallbeused: a) eitherinfreshordriedconditionandeitherchoppedornot; b) asextracts. 3.2.2.2 Sugar. 3.2.2.3 Salt. 3.2.2.4 Ho

25、ney. 3.2.2.5 ConcentratedornonconcentratedfruitjuicesinaccordancewithEUDirective93/77/EEC2. 3.3Additives ReferenceismadetoEuropeanDirectivescurrentlyinforceinrespectofadditivesingeneral(Directives 89/107/EECand94/34/EC3),colouring(Directive94/36/EC4),sweeteners(Directives94/35/ECand96/83/EC 5)andoth

26、ers(Directive95/2/EC6).Page5 EN13188:2000 3.4Substances prohibited Thefollowingsubstancesshallnotbeusedintheproductionofvinegar: 3.4.1 ArtificialflavoursasdefinedintheDirective88/388/EEC7. 3.4.2 Artificialandnaturalgrapeoils. 3.4.3 Residuesofdistillation,residuesoffermentationandtheirbyproducts. 3.4

27、.4 Substancesextractedfrommarcofalltypes. 3.4.5 Acidsofalltypeswiththeexceptionofthosenaturallycontainedintherawmaterialsusedorany substancetheadditionofwhichispermitted. 3.5 Totalacidcontent Thetotalacidcontentofvinegarshallnotbelessthan50gper1000ml,calculatedasaceticacidfreeofwater. Thetotalacidco

28、ntentofwinevinegarshallnotbelessthan60gper1000ml,calculatedasaceticacidfreeof water. 3.6 Residualalcoholcontent Theresidualalcoholcontentshallnotbemorethan0,5%(volumefraction)forvinegarsotherthanwinevinegar, notbemorethan1,5%(volumefraction)forwinevinegarandnotbemorethan3%(volumefraction)forspecial

29、vinegars,producedonthebasisofwinevinegar. 4Marking 4.1 Thename“vinegar“shallonlybeusedforproductsobtainedfromproductsofagriculturaloriginaccordingto clause2;theseproductsshallbemarkedaccordingly. 4.2 Thename“vinegar“shallnotbeusedformixturesofvinegarandaceticacidfoodgrade. 4.3 Vinegarproducedfromasi

30、nglerawmaterialshallbemarkedwiththename“vinegar“inconnectionwiththe indicationoftherawmaterial. Vinegarproducedfromseveralrawmaterialsshallbemarkedwiththename“vinegar“inconnectionwiththe indicationofalltherawmaterials. 4.4 Vinegarwithadditionoftheingredientslistedunder3.2.2shallbemarkedundertheirden

31、omination accompaniedbyindicationoftheingredientsprovidedthattheyareorganolepticallydiscernible. 4.5 Thename“vinegar“maybeusedinconnectionwithanindicationoforigin(Sherryvinegar,Acetodivino Chianti)ifeithertherawmaterialusedfortheproductnameisofsaidregionsoriginortheproductitselfwasmade insaidregiono

32、rprocessedaccordingtoaspecialsystem. 4.6 Theaceticacidcontentofvinegar,expressedastheirtotalaciditying/100ml,shallbegivenonthelabelas “.%acidity“. 4.7 Vinegarsshallnotbemarkedormadeupinawaythatcanmisleadtheconsumersabouttheirkindororigin, especiallywhencaramelcolourisadded(notallowedforwinevinegar).

33、Page6 EN13188:2000 AnnexA (informative) ADeviations Adeviation:Nationaldeviationduetoregulations,thealterationofwhichisforthetimebeingoutsidethe competenceoftheCEN/CENELECmember. ThisEuropeanStandarddoesnotfallunderanyDirectiveoftheEC. IntherelevantCEN/CENELECcountriestheseAdeviationsarevalidinstead

34、oftheprovisionsoftheEuropean Standarduntiltheyhavebeenremoved. Deviation Country Netherlands NationalRegulation WarenwetbesluitGereserveerdeBenamingen(art.3) Decree24March1998Reserveddesi gnations,decidedb y theMinisterofJustice Concerningthedesignationof“vinegar” Subclause2.1 Vinegar(productmadefro

35、mliquidsofa griculturalori gin). Productproducedexclusivel yb ythebiolo gicalprocessof doublefermentation,alcoholicandacetous,fromliquidsor othersubstancesofagriculturalorigin. Thesedesi gnationsareinconflictwitharticle3ofthe “WarenwetbesluitGereserveerdeBenamingen” Clause3“Varenwetbesluit” Thedesi

36、gnation“vine gar”(Dutch“azijn”)ma yonl ybeusedfor liquidscontainin gaceticacidasmaincomponent,more specificallythequantityofaceticacidshouldbeatleast4gram per100ml. Inthisre gulationitisconfirmedthatvine garcanbemadeof eitherfromalcoholicliquidsofa griculturalorigi n o r f r o m a solutionofothersou

37、rces.Page7 EN13188:2000 Bibliography 1 Regulation(EEC)n822/87of16March1987onthecommonorganisationofthemarketinwine,OJECL 84.of27March1987andcorrigendaOJECL308of30October1987andL371of30December1987, modifiedbyRegulation(EC)n2087/97of20October1997,OJECL292of25October1997. 2 Directive93/77/EECof21Septe

38、mber1993relatingtofruitjuicesandcertainsimilarproducts,OJECL244 of30September1993. 3 Directive89/107/EECof21December1988concerningfoodadditivesauthorisedforuseinfoodstuffs intendedforhumanconsumptionOJECL40of11February1989,modifiedbyDirective94/34/ECof30 June1994,OJECL237of10September1994. 4 Directi

39、ve94/36/ECof30June1994oncoloursforuseinfoodstuffs,OJECL237of10September1994 andcorrigendum,OJECL259of7October1994. 5 Directive94/35/ECof30June1994onsweetenersforuseinfoodstuffs,OJECL237of10September 1994,modifiedbyDirective96/83/ECof19December1996,OJECL48of19February1997. 6 Directive95/2/ECof20Febru

40、ary1995onfoodadditivesotherthancoloursandsweeteners,OJECL61of 18March1995,modifiedbyDirective96/85/ECof19December1996,OJECL86of28March1997andby Directive98/72/ECof15October1998,OJCEL295of4November1998. 7 Directive88/388/EECof22June1988ontheapproximationofthelawsoftheMemberStatesrelatingto flavouring

41、sforuseinfoodstuffsandtosourcematerialsfortheirproduction,OJECL184of15July1988 andcorrigendum,OJECL345of14December1988,modifiedbyDirective91/71/EECof16January1991, OJECL42of15February1991.BS EN 13188:2000 BSI 389 Chiswick High Road London W4 4AL | | | | | | | | | | | | | | | | | | | | | | | | | | |

42、| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | BSI British Standards Institution BSI is the independent national body responsible for preparing Bri

43、tish Standards. It presents the UK view on standards in Europe and at the international level. It is incorporated by Royal Charter. Revisions British Standards are updated by amendment or revision. Users of British Standards should make sure that they possess the latest amendments or editions. It is

44、 the constant aim of BSI to improve the quality of our products and services. We would be grateful if anyone finding an inaccuracy or ambiguity while using this British Standard would inform the Secretary of the technical committee responsible, the identity of which can be found on the inside front cover. Tel: 020 8996 9000. Fax: 020 8996 7400. BSI offers members an individual updating service called PLUS which ensures that subscribers aut