PT for PHYSICS & CHEMISTRY

Programs Matrices Parameters Accreditation Weight Rounds / year Samples / round Schedule
17 – Wines Different type of wines (sparkling, aromatized, liquor, sweet), wine flavored drink Physical analysis, Inorganic compounds, Volatils compounds, Nutritional values, Preservatives accredited* 60 ml to 750 ml 10 1 to 3 Download
17a – Grape must Grape juice, Rectified must Physical analysis, Sugars, Inorganic compounds, Volatile compounds, Preservatives accredited* 250 ml to 1000 ml 2 2 Download
17c – Dealcoholized wines Dealcoholized wine Physical analysis, Sugars, Inorganic compounds, Volatile compounds, Organic acids, Preservatives, Other compounds 750 ml 1 1 Download
18 – Spirits Liquors, Spirits, alcohols Physical analysis, Inorganic compounds, Volatile compounds, Flavourings accredited* 750 ml 10 1 Download
18a – Distillate Distillate Physical analysis, Volatile compounds accredited* 500 ml 1 1 Download
18b – Aniseed compounds in spirits Aniseed spirits drinks Anethol, cis-Anethol, trans-Anethol, Anisaldehyde, Anisole, Estragole, Glycyrrhizic acid, Thujones accredited* 250 ml 4 1 Download
27 – Fruit juices and other soft drinks Juice, Nectar, Sodas, Smoothie, energy drinks Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 250 ml to 1000 ml 10 1 to 2 Download
36a – Aromatized ciders Aromatized ciders Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 1500 ml to 2000 ml 4 2 Download
36b – French ciders perry & pommeau French ciders, Perry / Pommeaux Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 1500 ml to 2000 ml 7 1 to 2 Download
39 – Port wines Port wines, Pineau, Marsala, Xeres Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 750 ml 6 1 to 2 Download
58 – Alcohols Crude alcohol, Neutral alcohol Physico-chemical analyses, higher alcohols, inorganic compounds, denaturants accredited* 250 ml to 1000 ml 10 3 Ă  4 Download
58a – Dehydrated alcohols Dehydrated alcohol Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 250 ml to 1000 ml 7 1 to 2 Download
65 – Compounds extracted from wood Spirits Aromatic compounds accredited* 150 ml 3 1 Download
73 – Vinegar Vinegar Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 750 ml 6 1 Download
81 – Compounds extracted from wood in wines Wines Gallic acid, HMF, furfural, 5-methylfurfural, vanillic acid, syringic acid, vanillin, scopoletin, syringic aldehyde, coniferaldehyde, sinapaldehyde, ellagic acid accredited* 150 ml 2 1 Download
100 – Beer Beer blonde, dark, alcohol free Physical analyses, sugars, organic acids, alcohols, other organic compounds, cations, sulfur dioxide, carbon dioxide, overpressure 66 cl 4 6 Download

PT for CONTAMINANTS

Programs Matrices Parameters Accreditation Weight Rounds / year Samples / round Schedule
19f – Pesticides: wines Wines Pesticides accredited* 250 ml 4 1 Download
32g – Trace elements in Fruits juice Fruits juice Trace elements 200g 2 1 Download
55 – Contaminants in wines Wines Ochratoxine A, Amines, Acids, Other organic compounds, Inorganic compounds, Phthlates, Haloanisoles and Halophenols accredited* 500 ml to 1000 ml 5 1 to 2 Download
70 – Haloanisoles and halophenols in oak wood Oak wood Haloanisoles, Halophenols accredited* 100 g to 150 g 4 2 Download
NEW 112 – Haloanisoles and halophenols in corks macerate Corks macerate Haloanisoles, Halophenols 200 ml 1 1 Download
71 – Allergens in wines Wines Casein, Lysozyme, Ovalbumine, Egg proteins, Beta-lactoglobuline, Gluten accredited* 250 ml 3 5 Download
80 – Contaminants in spirits Spirits Phthalates, Ethyle carbamate, Copper, Tin, other contaminants accredited* 150 ml 3 1 Download
108 – Contaminants in Beer Beer Copper, Iron, Zinc, Aluminum, Lead, Magnesium, Potassium, Calcium, Arsenic, Selenium, Tin, Mercury, Cadmium, Nitrosamines (NDMA) 250 ml 1 1 Download

PT for MICROBIOLOGY

Programs Matrices Parameters Accreditation Weight Rounds / year Samples / round Schedule
51f – Microbiology in fruit juices Fruit juice Enumeration: Yeasts, Moulds, Mesophile flora at 30°C
Detection and/or enumeration: Alicyclobacillus
accredited* 30 ml 2 1 Download
79 – Microbiology in wines Wines Yeasts (Brettanomyces), acetic and lactic bacteria, Yeasts and Moulds accredited* 100 ml 3 4 Download

PT for SENSORY ANALYSES

Programs Matrices Parameters Accreditation Weight Rounds / year Samples / round Schedule
89 – Sensory analyses: Wines sensory defects Red wine, White wine Wines sensory defects 1 L 2 2 Download

* To know the matrices and parameters under accreditation, download the detailed scope of accreditation