Dansk Standard DS/EN 13188 1. udgave Godkendt:2000-12-15 Eddike Produkt fremstillet af væsker af landbrugsmæssig oprindelse Definitioner, krav, mærkning Vinegar Product made from liquids of agricultural origin Definitions, requirements, marking DANSK STANDARD - Eftertryk uden tilladelse forbudt Kollegievej 6 DK-2920 Charlottenlund Tel (+45) 39 96 61 01 Fax (+45) 39 96 61 02 E-mail: DANSK.STANDARD@ds.dk www.ds.dk
DS/EN 13188 København DS Projekt: 37102 ICS: 67.220.20 Deskriptorer: eddike,landbrugsmæssig oprindelse,definition,krav,mærkning Første del af denne publikations betegnelse er: DS/EN, hvilket betyder, at det er en europæisk standard, der har status som dansk standard. Denne publikations overensstemmelse er: IDT med: EN 13188:2000 på engelsk DS-publikationstyper DANSK STANDARD udgiver forskellige publikationstyper. Typen på denne publikation fremgår af forsiden. Der kan være tale om: Dansk standard standard, der er udarbejdet på nationalt niveau, eller som er baseret på et andet lands nationale standard eller standard, der er udarbejdet på internationalt og/eller europæisk niveau, og som har fået status som dansk standard DS-information publikation, der er udarbejdet på nationalt niveau, og som ikke har opnået status som standard, eller publikation, der er udarbejdet på internationalt og/eller europæisk niveau, og som ikke har fået status som standard, fx en teknisk rapport, eller europæisk præstandard DS-håndbog samling af standarder, eventuelt suppleret med informativt materiale DS-hæfte publikation med informativt materiale Til disse publikationstyper kan endvidere udgives tillæg og rettelsesblade DS-publikationsform Publikationstyperne udgives i forskellig form som henholdsvis fuldtekstpublikation (publikationen er trykt i sin helhed) godkendelsesblad (publikationen leveres i kopi med et trykt DS-omslag) elektronisk (publikationen leveres på et elektronisk medie) DS-betegnelse Alle DS-publikationers betegnelse begynder med DS efterfulgt af et eller flere præfikser og et nr. fx DS 383, DS/EN 5414 osv. Hvis der efter nr. er angivet at A eller Cor, betyder det, enten at det er et tillæg eller et rettelsesblad til hovedstandarden, eller at det er indført i hovedstandarden. DS-betegnelse angives på forsiden. Overensstemmelse med anden publikation: Overensstemmelse kan enten være IDT, EQV, NEQ eller MOD IDT: Når publikationen er identisk med en given publikation. EQV: Når publikationen teknisk er i overensstemmelse med en given publikation, men præsentationen er ændret. NEQ: Når publikationen teknisk eller præsentationsmæssigt ikke er i overensstemmelse med en given standard, men udarbejdet på baggrund af denne. MOD: Når publikationen er modificeret i forhold til en given publikation.
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM EN 13188 August 2000 ICS 01.040.67; 67.220.10 English version Vinegar - Product made from liquids of agricultural origin - Definitions, requirements, marking Vinaigre - Produit fabriqué à partir de liquides d'origine agricole - Définitions, prescriptions, marquage This European Standard was approved by CEN on 2 June 2000. Essig - Erzeugnis aus Flüssigkeiten landwirtschaftlicher Herkunft - Definitionen, Anforderungen, Kennzeichnung CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the Central Secretariat or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG Central Secretariat: rue de Stassart, 36 B-1050 Brussels 2000 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 13188:2000 E
Page 2 EN 13188:2000 Foreword This European Standard has been prepared by CMC. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by February 2001, and conflicting national standards shall be withdrawn at the latest by February 2001. Annex A is informative. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom.
Page 3 EN 13188:2000 1 Scope This European standard specifies definitions, requirements and marking for vinegar (product made from liquids of agricultural origin). 2 Terms and definitions For the purposes of this European Standard, the following terms and definitions apply : 2.1 vinegar (product made from liquids of agricultural origin) product produced exclusively by the biological process of double fermentation, alcoholic and acetous, from liquids or other substances of agricultural origin. 2.2 wine vinegar vinegar obtained only from wine by the biological process of acetous fermentation. 2.3 fruit vinegar or fruit wine vinegar, berry vinegar or berry wine vinegar, cider vinegar 2.3.1 fruit vinegar, berry vinegar vinegars obtained from fruits or berries by the biological process of alcoholic and acetous fermentation 2.3.2 fruit wine vinegar, berry wine vinegar vinegars obtained from fruit wine or berry wine by the biological process of acetous fermentation 2.3.3 cider vinegar vinegar obtained from cider by the biological process of acetous fermentation 2.4 spirit vinegar vinegar obtained from distilled alcohol by the biological process of acetous fermentation. 2.5 grain vinegar vinegar obtained without intermediate distillation by the process defined in 2.1, from any cereal grain, the starch of which has been converted to sugars by a process other than solely diastase of malted barley. 2.6 malt vinegar vinegar obtained without intermediate distillation from malted barley, with or without the addition of cereal grains, the starch of which has been converted to sugars solely by the diastase of the malted barley, by the process defined in 2.1. 2.7 distilled malt vinegar vinegar obtained by the distillation of malt vinegar, as defined in 2.6, under reduced pressure. It contains only the volatile constituents of the malt vinegar from which it is derived. 2.8 spiced vinegar, flavoured vinegar vinegars of sub-clauses 2.2 to 2.7 with addition of herbs, flavours and other ingredients in the sense of sub-clause 3.2.2.