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Alcoholic Drinks Scheme - (DAPS)

EPTIS Ringversuch Nr. 130083 | Letze Änderung 2023-11-14 | URL: https://www.eptis.bam.de/pts130083 https://www.eptis.bam.de/pts130083

Name des Anbieters
Name des Anbieters LGC AXIO Proficiency Testing LGC AXIO Proficiency Testing
Ansässig in United Kingdom
Sprache(n)
Anmerkungen The AXIO Alcoholic Drinks Scheme (DAPS) covers a wide range of products including distilled spirits, wine, ciders, and prepared lifestyle drinks, such as ready-to-drink cocktails and fruit-based beverages. Whilst alcohol content is an important analysis for duty payment purposes, there are many other analytes that influence the flavour of the product. Consistent analytical performance in the laboratory, supported by participation in the AXIO Proficiency Testing scheme, can help ensure the consistency of the product, keeping customers loyal to their favourite drinks.
Klassifizierung
Produktgruppen Food and drink
Prüfgebiete Analytical chemistry
Technische Einzelheiten
Prüfobjekt Prüfeigenschaft Prüfmethode
Simulated wort Original gravity -
Alcohol -
Final gravity -
Residual Fermentable Sugars - Total amount of Glucose, Maltose and Maltotriose present -
Residual gravity -
Scotch whisky Acetaldehyde -
Ethyl acetate -
Calcium -
Magnesium -
Potassium -
Sodium -
Copper -
Haze -
Glucose -
Fructose -
Sucrose -
Colour -
Iron -
Methanol -
Acetal -
Butanol, n- -
Furfural -
Total Sugars -
Actual Alcoholic Strength -
pH -
Maltose -
Total Acidity -
2-Methylbutanol -
3-Methylbutanol -
Apparent Alcoholic Strength -
Volatile Acidity -
Iso-Amyl Acetate -
n-Propanol -
Isobutanol -
2 + 3-Methyl Butanol -
Ethyl Carbamate -
Nitrosodimethylamine (NDMA) -
Dark distilled spirit Acetaldehyde -
Ethyl acetate -
Calcium -
Magnesium -
Potassium -
Sodium -
Copper -
Haze -
Acetic acid -
Glucose -
Fructose -
Sucrose -
Colour -
Iron -
Methanol -
Acetal -
Butanol, n- -
Furfural -
Total Sugars -
Actual Alcoholic Strength -
pH -
Maltose -
Total Acidity -
2-Methylbutanol -
3-Methylbutanol -
Apparent Alcoholic Strength -
Volatile Acidity -
Iso-Amyl Acetate -
n-Propanol -
Isobutanol -
2 + 3-Methyl Butanol -
Ethyl Carbamate -
Nitrosodimethylamine (NDMA) -
Clear distilled spirit Acetaldehyde -
Ethyl acetate -
Calcium -
Magnesium -
Potassium -
Sodium -
Copper -
Acetic acid -
Glucose -
Fructose -
Sucrose -
Iron -
Methanol -
Acetal -
Butanol, n- -
Furfural -
Linalool -
Total Sugars -
Actual Alcoholic Strength -
pH -
Maltose -
Total Acidity -
2-Methylbutanol -
3-Methylbutanol -
Apparent Alcoholic Strength -
Volatile Acidity -
Iso-Amyl Acetate -
n-Propanol -
Isobutanol -
2 + 3-Methyl Butanol -
Ethyl Carbamate -
Terpinene-4-ol -
Nitrosodimethylamine (NDMA) -
Fermented wort Original gravity -
Alcohol -
Final gravity -
pH -
Residual Fermentable Sugars - Total amount of Glucose, Maltose and Maltotriose present -
Residual gravity -
Simulated spirit Citric acid -
Glucose -
Fructose -
Glycerol -
Sucrose -
Total Sugars -
Actual Alcoholic Strength -
pH -
Maltose -
Apparent Alcoholic Strength -
Propylene glycol -
Ethyl Carbamate -
Nitrosodimethylamine (NDMA) -
Liqueurs Acetaldehyde -
Ethyl acetate -
Methanol -
Acetal -
Butanol, n- -
Furfural -
Residue -
Specific Gravity -
Actual Alcoholic Strength -
pH -
Total Acidity -
2-Methylbutanol -
3-Methylbutanol -
Volatile Acidity -
Iso-Amyl Acetate -
n-Propanol -
Isobutanol -
2 + 3-Methyl Butanol -
Ciders Carbon dioxide -
Haze -
Colour -
Specific Gravity -
Actual Alcoholic Strength -
pH -
Total Acidity -
Volatile Acidity -
Total Sulfur Dioxide -
White/Rosé wine Copper -
Lactic acid -
Citric acid -
Glucose -
Fructose -
Sorbic acid -
Malic acid -
Iron -
Colour at 420nm -
Colour at 520nm -
Colour at 620nm -
Specific Gravity -
Actual Alcoholic Strength -
pH -
Ascorbic acid (vitamin C) -
Total Acidity -
Volatile Acidity -
Reducing sugars -
Total Sulfur Dioxide -
Free Sulfur Dioxide -
Red wine Copper -
Lactic acid -
Citric acid -
Glucose -
Fructose -
Sorbic acid -
Malic acid -
Iron -
Colour at 420nm -
Colour at 520nm -
Colour at 620nm -
Specific Gravity -
Actual Alcoholic Strength -
pH -
Ascorbic acid (vitamin C) -
Total Acidity -
Volatile Acidity -
Reducing sugars -
Total Sulfur Dioxide -
Free Sulfur Dioxide -
Ready to drink Carbon dioxide -
Citric acid -
Sorbic acid -
Brix -
Total Sugars -
Specific Gravity -
Actual Alcoholic Strength -
pH -
Ascorbic acid (vitamin C) -
Total Acidity -
Volatile Acidity -
Benzoic acid (E210-E213) -
Cream liqueur Acetaldehyde -
Ethyl acetate -
Methanol -
Acetal -
Butanol, n- -
Furfural -
Residue -
Specific Gravity -
Actual Alcoholic Strength -
pH -
2-Methylbutanol -
3-Methylbutanol -
Iso-Amyl Acetate -
n-Propanol -
Isobutanol -
2 + 3-Methyl Butanol -
Simulated liqueur Citric acid -
Glycerol -
Residue -
Specific Gravity -
Actual Alcoholic Strength -
pH -
Propylene glycol -
Non chill filtered whisky Ethyl Hexanoate -
Ethyl Octanoate -
Ethyl Decanoate -
2-Phenethyl Acetate -
Ethyl Dodecanoate -
2-Phenethyl Ethanol -
Ethyl Tetradecanoate -
Ethyl Hexadecanoate -
Ethyl-9-Hexadecenoate -
Ethyl Octadecanoate -
Ethyl Oleate (C18:1) -
Ethyl Linoleate (C18:2) -
Ethyl Linolenate (C18:3) -
Ringversuchsziele
Zielgruppe des Ringversuchs
Relevante Rechtsvorschriften oder Normen
Weitere Ziele
Teilnehmerzahl
Anbieter unabhängig überprüft (akkreditiert, benannt, anerkannt)

Akkreditiert durch UKAS auf der Grundlage von ISO/IEC 17043 Please see current application form and scheme description for accredited and non-accredited status of test materials and analytes.

Die Durchführung des Ringversuchs ist in Auftrag gegeben durch
Kosten
Teilnahmegebühr Depending on samples taken
Regelmässig durchgeführt Ja (4 rounds per annum)
Der Ringversuch wird durchgeführt seit March 1995
Kontaktdaten des Anbieters
Anbieter Kontaktperson
LGC AXIO Proficiency Testing
1 Chamberhall Business Park, Chamberhall Green
BL9 0AP Bury, Greater Manchester
United Kingdom

Telefon: +44 (0)161 762 2500
Fax: +44 (0)161 762 2501
Web: https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597 https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597
Mrs Nicola Armstrong
Telefon: +44 (0)161 762 2500
Fax:
E-Mail: axiopt@lgcgroup.com axiopt@lgcgroup.com
Haben Sie einen Fehler entdeckt? Bitte wenden Sie sich an den zuständigen EPTIS Koordinator für United Kingdom, Mr Savvas Xystouris. Mr Savvas Xystouris.
Haben Sie Fragen? Senden Sie uns eine E-Mail: eptis@bam.de.
Anwendungsversion: 1.23-SNAPSHOT.20230502124635-7925ae379a631fc1ececff45d2921c8db38877d5