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
