BS 5586-1:1978
Current
The latest, up-to-date edition.
Sensory analysis apparatus Specification for wine-tasting glass
Hardcopy , PDF
English
09-30-1978
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Description; characteristics including physical (material and finish), dimensional; special characteristics for lid, marking, coloured glass and glass with an area for effervescence; instructions for use.
| Committee |
AW/12
|
| DevelopmentNote |
Also numbered as ISO 3591. Supersedes 75/50175 DC. (08/2005)
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
This International Standard specifies the characteristics of a wine-tasting glass to be used for the sensory analysis of wines. This glass may be used for the examination, by all types of tests (simple tasting, profile analysis, etc.), of all organoleptic characteristics of wine samples (colour, clarity, bouquet, flavour).
| BS 6920-2.2(1988) : 1988 | SUITABILITY OF NON-METALLIC PRODUCTS FOR USE IN CONTACT WITH WATER INTENDED FOR HUMAN CONSUMPTION WITH REGARD TO THEIR EFFECT ON THE QUALITY OF THE WATER - METHODS OF TEST - TASTE OF WATER |
| BS 6920-2.2.1:1996 | Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of water. Methods of test. Odour and flavour of water General method of test |
| BS 6920-2.2.1(2000) : 2000 | SUITABILITY OF NON-METALLIC PRODUCTS FOR USE IN CONTACT WITH WATER INTENDED FOR HUMAN CONSUMPTION WITH REGARD TO THEIR EFFECT ON THE QUALITY OF THE WATER - PART 2: METHODS OF TEST - SECTION 2.2: ODOUR AND FLAVOUR OF WATER - SUBSECTION 2.2.1: GENERAL METHOD OF TEST |
| BS 5929-1:1986 | Methods for sensory analysis of food General guide to methodology |
| BS 6920-2.2.1:1990 | Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water. Methods of test. Taste of water General method of test |
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