Guideline for grape juice

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Reference Guideline for Grape Juice

General A reference guideline is a guideline for what is considered as an acceptable juice. Parameters listed under sector A are absolute (min./max.) requirements with respect to the quality of a juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Singleparameters outside of the standard B do not automatically mean non-authenticity, as values within the standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic juices, without permitted ingredients and/or additives, having the characteristic colour and flavour of the fruitnamed. Grape juice is obtained, by definition of the EC Directive from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that : the parameters are based upon grape juice made from fruit of Vitis vinifera L. although other species like Vitis labrusca can legally be used grape juice can be cloudy or clear. only the treatments and processes regulated by theFruit Juice Directive (see annex 8.1) are permitted. for the reconstitution of concentrated fruit juices water should have the appropriate characteristics. The definition of "appropriate" is given under the specific comments on the A.I.J.N. Reference Guidelines completed by further details in annex 8.2. the use of additives is regulated by horizontal European additives directives. The details arelisted in annex 8.3. tartrates precipitated during the concentration process may be restored

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The reference guideline and the comments to be referred to for their assessment were drawn up on the basis of the results of comprehensive analyses of the industrially essential types of origins.

6.4 Reference Guide Grape

Revision April 2006

A.

Absolute quality requirements CommentaryNotes min. min. 1.055 13.5 Although most direct juices will show a rel. density of 1.065 or higher, it has been acknowledged that single strength juices from defined origins and/or varieties can show lower values, but the lowest acceptable value is 1.055.

1. Industrially agreed upon requirements DIRECT JUICE Rel. density 20/20 Corresponding Brix

JUICE FROM CONCENTRATE Rel. densityCorresponding Brix 2. Hygiene requirements Volatile acids as acetic acid Ethanol D/L Lactic acid Glycerol for red and white grapes Gluconic acid for white grapes for red grapes g/l g/l g/l g/l g/l g/l

min min

1.065 15.9

max. max. max. max. max. max.

0.4 3.0 0.5 1.0 0.7 1.0

Ochratoxine A

2 µg/l max

2.0

It is recognised that the values for the juice as sold are achievable by the use ofsound fruit correctly processed. However under certain climatic conditions the values might be slightly higher but may not exceed 1.3 g/l for both glycerol and gluconic acid. Efforts must be made within the industry to improve grape selection criteria to ensure that the maximum values are not exceeded. The above derogation of 1.3 g/l will be subject to a revision every 3 years

3. Environmentalrequirements Arsenic and heavy metals Arsenic (As) Lead (Pb) Copper (Cu) Zinc (Zn) Iron (Fe) Tin (Sn) Mercury (Hg) Cadmium (Cd) 4. Compositional requirements Hydroxymethylfurfural (HMF) Sulphurous acid

mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg

max. max. max. max. max. max. max. max.

0.1 0.05 5.0 5.0 5.0 1.0 0.01 0.02

Generally grapes and grape juice contain iron levels below 5mg/kg. Due to the permitted sulphiting process this value may increase to a maximum of 10 mg/kg

mg/l mg/l

max. n.p

20 Sulphurous acid is not present in the fruit. The total sulphur dioxide content may legally not exceed 10 mg/l in the end product. Juices produced without SO2 contain less than 10 mg/l SO2. Values over 10 mg/l may indicate inadequate desulphiting.

B. Further criteria...
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