Analytical methods for the determination of spirit drinks

P. Brereton*, S. Hasnip, A. Bertrand, R. Wittkowski, C. Guillou

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

31 Citations (Scopus)

Abstract

This article discusses the results of a project funded by the European Commission (EC) Framework IV Standards Measurements and Testing (SMT) Programme to provide official methods for the determination of spirit drinks. The project involved four main partners and over 60 laboratories in the resulting validation studies that evaluated 11 analytical methods, of which 10 were subsequently validated in the four-year study. The methods tested were determinations for: alcoholic strength; total dry extract; volatile acidity; esters; "congeners"; hydrocyanic acid; anethole; glycyrrhizic acid; chalcones; total sugar; and, egg yolk. The majority of the validated methods have been adopted into, or are under discussion for, European Union (EU) legislation.

Original languageEnglish
Pages (from-to)19-25
Number of pages7
JournalTrAC - Trends in Analytical Chemistry
Volume22
Issue number1
DOIs
Publication statusPublished - 01 Jan 2003
Externally publishedYes

Keywords

  • Collaborative study
  • Methods
  • Spirits
  • Validation

ASJC Scopus subject areas

  • Analytical Chemistry
  • Spectroscopy

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