DIN EN 16466-2:2013 Edition

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Vinegar – Isotopic analysis of acetic acid and water – Part 2: 13C-IRMS analysis of acetic acid

Published By	Publication Date	Number of Pages
DIN	2013-03	12

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Categories: 67.220.10 - Spices and condiments, DIN

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Description

This European Standard specifies an isotopic method to control the authenticity of vinegar. This method is applicable on acetic acid of vinegar (from cider, alcohol, wine, etc.) in order to characterise the botanical origin of acetic acid and to detect adulterations of vinegar using synthetic acetic acid or acetic acid from not allowed origin (together with the method described in EN 16466-1).

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2013-03
Pages Count	12
Language	Germany
Descriptors	Acetic acid, Agricultural products, Agriculture, Alcohols, Authentication, Cider, Consumer protection, Fermentation, Food industry, Food inspection, Food products, Isotopes, Methods of analysis, Purity, Safety of products, Verification, Vinegar, Water, Wines
File Size	245.8 KB
ICS Codes	67.220.10 - Spices and condiments

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DIN EN 16466-2:2013 Edition

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