{"id":12600,"date":"2017-12-24T17:55:25","date_gmt":"2017-12-24T16:55:25","guid":{"rendered":"https:\/\/www.bipea.org\/drinks\/"},"modified":"2026-03-18T15:12:29","modified_gmt":"2026-03-18T14:12:29","slug":"essais-interlaboratoires-boissons","status":"publish","type":"page","link":"https:\/\/www.bipea.org\/fr\/essais-interlaboratoires-boissons\/","title":{"rendered":"Essais interlaboratoires BOISSONS"},"content":{"rendered":"

Essais interlaboratoires BOISSONS<\/h4>\n<\/div>
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Essais PHYSICO-CHIMIE<\/a><\/h4>\n

Essais CONTAMINANTS<\/a><\/h4>\n

\u200bEssais MICROBIOLOGIE<\/a><\/h4>\n

\u200bEssais SENSORIEL<\/a><\/h4>\n<\/div>\n<\/div>
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Essais PHYSICO-CHIMIE<\/h2><\/span>
<\/div><\/div><\/div>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Programmes<\/th>\nMatrices<\/th>\nParam\u00e8tres<\/th>\nAccr\u00e9ditation<\/th>\nEssais \/ an<\/th>\nPlanning<\/th>\n<\/tr>\n<\/thead>\n
17 – Vins<\/td>\nVins tranquilles,  effervescents, aromatis\u00e9s, liqueur<\/td>\nDensit\u00e9, Titre Alcoom\u00e9trique, Extrait sec total, pH, Acidit\u00e9 (totale et volatile), Acides organiques (ac\u00e9tique, malique, lactique, citrique, tartrique, ascorbique…), Substances r\u00e9ductrices, Glucose, Fructose, Anhydride sulfureux (total et libre), Densit\u00e9 optique (280, 420, 520, 620 nm), Indice de Folin, Min\u00e9raux (Ca, Mg, Cu, Fe…), CO\u2082, Turbidit\u00e9, Surpression, Azote (ammoniacal, alpha-amin\u00e9, total), Valeurs CIELAB (L*, a*, b*), Compos\u00e9s volatils (\u00e9thanal, m\u00e9thanol, esters), HMF, Stabilisation tartrique, Composition relative des anthocyanes, Valeurs \u00e9nerg\u00e9tiques…<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
17a – Mo\u00fbt de raisin<\/td>\nJus de raisin, Mo\u00fbt concentr\u00e9 rectifi\u00e9<\/td>\nDensit\u00e9, Titre alcoom\u00e9trique (naturel ou potentiel), Degr\u00e9 Brix, Indice de r\u00e9fraction, pH, Acidit\u00e9 (totale et volatile), Acides organiques (ac\u00e9tique, malique, tartrique, ascorbique…), Substances r\u00e9ductrices, Glucose, Fructose, Dioxyde de soufre (Anhydride sulfureux), Densit\u00e9 optique (280, 420, 520, 620 nm), Min\u00e9raux (Ca, Mg, Cu, Fe…), Turbidit\u00e9, HMF, Azote (ammoniacal, alhpha-amin\u00e9, assimilable, total), Sorbitol, Anthocyanes, et Ochratoxine A<\/td>\naccr\u00e9dit\u00e9*<\/td>\n2<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
17c – Vins d\u00e9salcoolis\u00e9s<\/td>\nVin d\u00e9salcoolis\u00e9<\/td>\nDensit\u00e9, Titre Alcoom\u00e9trique (naturel ou potentiel), Extrait sec total, pH, Acidit\u00e9 (totale et volatile), Acides organiques (ac\u00e9tique, malique, lactique, citrique, tartrique, ascorbique…), Substances r\u00e9ductrices, Glucose, Fructose, Dioxyde de soufre (total et libre), Densit\u00e9 optique (280, 420, 520, 620 nm), Min\u00e9raux (Ca, Mg, Cu, Fe…), Turbidit\u00e9, Valeurs CIELAB (L*, a*, b*), Compos\u00e9s volatils (\u00e9thanal, m\u00e9thanol, esters), Valeurs \u00e9nerg\u00e9tiques…<\/td>\n <\/td>\n2<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
18 – Spiritueux<\/td>\nLiqueurs, Spiritueux, alcool<\/td>\nDensit\u00e9, Titre Alcoom\u00e9trique (naturel ou potentiel), Extrait sec, Sucres (glucose, fructose, saccharose, lactose, maltose), Acidit\u00e9 (totale, fixe, volatile), Acide ac\u00e9tique, Glyc\u00e9rol, pH, Ald\u00e9hydes, Esters, M\u00e9thanol, Alcools sup\u00e9rieurs, Furfural, Substances volatiles, Dioxyde de soufre, Min\u00e9raux (Ca, Mg, Fe, Zn, Cu, Pb), Densit\u00e9 optique (280\u2013620 nm), Turbidit\u00e9, Tanin, Indice de r\u00e9fraction, Brix, Valeur \u00e9nerg\u00e9tique,…<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
18a – Distillat<\/td>\nDistillat<\/td>\nDensit\u00e9, Titre alcoom\u00e9trique (apparent\/r\u00e9el), Acidit\u00e9 (s\u00e8che et fixe), Compos\u00e9s volatils (ald\u00e9hydes, esters, alcools sup\u00e9rieurs tels que l\u2019isobutanol, l\u2019ac\u00e9tate d\u2019isoamyle), M\u00e9thanol, Carbamate d\u2019\u00e9thyle.<\/td>\naccr\u00e9dit\u00e9*<\/td>\n1<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
18b – Compos\u00e9s anis\u00e9s dans les spiritueux<\/td>\nBoissons spiritueuses anis\u00e9es<\/td>\nAn\u00e9thol, Cis-An\u00e9thol, Trans-An\u00e9thol, Anisald\u00e9hyde, Anisole, Estragole, Acide glycyrrhizique, Thuyones<\/td>\naccr\u00e9dit\u00e9*<\/td>\n4<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
NEW<\/span> 18c – Spiritueux sans alcool ou faibles en alcool<\/td>\nBoisson alternative aux spiritueux sans alcool<\/td>\nDensit\u00e9, Titre alcoom\u00e9trique (apparent\/r\u00e9el), \u00c9thanol, Extrait sec, Sucres (glucose, fructose, saccharose, lactose, maltose), Acidit\u00e9 (totale, volatile), Glyc\u00e9rol, pH, Ald\u00e9hydes, Esters, M\u00e9thanol, Alcools sup\u00e9rieurs, Furfural, Substances volatiles, Dioxyde de soufre, Min\u00e9raux (Ca, Fe, Zn, Cu, Pb), Densit\u00e9 optique (280\u2013620 nm), Turbidit\u00e9, Indice de r\u00e9fraction, Brix, Valeur \u00e9nerg\u00e9tique,…<\/td>\n <\/td>\n1<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
27 – Jus de fruits et autres boissons sans alcool<\/td>\nJus, Nectar, Sodas, Smoothie, boisson \u00e9nergisante,<\/td>\nAnalyses physico-chimiques, Alcools sup\u00e9rieurs, M\u00e9taux et min\u00e9raux, Sucres, Compos\u00e9s organiques et inorganiques, Compos\u00e9s volatils, Conservateurs<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
NEW<\/span> 27a – Jus de fruits<\/td>\nJus, Nectar, Smoothie<\/td>\nAnalyses physiques, sucres, acides, autres compos\u00e9s organiques, anions, cations, autres compos\u00e9s non organiques<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
NEW<\/span> 27b – Autres boissons sans alcool<\/td>\nSodas, boisson \u00e9nergisante<\/td>\nAnalyses physiques, sucres, acides, autres compos\u00e9s organiques, anions, cations, autres compos\u00e9s non organiques<\/td>\naccr\u00e9dit\u00e9*<\/td>\n5<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
36a – Cidres aromatis\u00e9s et cidres<\/td>\nCidres aromatis\u00e9s<\/td>\nAnhydride sulfureux (libre\/total, corrig\u00e9\/non corrig\u00e9), teneur en alcool, densit\u00e9, pH, dioxyde de carbone, sucres (total, glucose+fructose, maltose), acides (ac\u00e9tique, malique, lactique, ascorbique), acidit\u00e9 volatile et titrable, m\u00e9thanol, \u00e9thanol, ac\u00e9tate d’\u00e9thyle, teneur en cendres, r\u00e9sidus m\u00e9talliques (cuivre, plomb, fer), couleur (EBC, L*, a*, b*), opacit\u00e9, extrait sec (total\/sans sucre), indice de Folin, turbidit\u00e9.<\/td>\naccr\u00e9dit\u00e9*<\/td>\n4<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
36b – Cidres fran\u00e7ais, poir\u00e9s pommeaux<\/td>\nCidres fran\u00e7ais, Poir\u00e9s \/ Pommeaux<\/td>\nAnhydride sulfureux (libre\/total), \u00e9thanol, m\u00e9thanol, ac\u00e9tals, esters (ac\u00e9tate d\u2019\u00e9thyle), densit\u00e9, titre alcoom\u00e9trique, CO\u2082\/surpression, sucres (totaux, glucose + fructose, maltose), acidit\u00e9 (totale, volatile, ac\u00e9tique, malique, lactique), pH, mesure du trouble, m\u00e9taux (Cu, Pb, Fe), extrait sec, couleur (EBC, L, a, b*), indice de Folin, turbidit\u00e9, teneur en cendres.**<\/td>\naccr\u00e9dit\u00e9*<\/td>\n7<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
39 – Vins de liqueur<\/td>\nPorto, X\u00e9r\u00e8s, Marsala, Pineau<\/td>\nAnalyses physiques, sucres, alcools, acides, gaz, autres compos\u00e9s organiques. Anions, cations, autres compos\u00e9s non organiques.<\/td>\naccr\u00e9dit\u00e9*<\/td>\n6<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
58 – Alcools<\/td>\nAlcool brut, Alcool neutre<\/td>\nAnalyses physico-chimiques, alcools sup\u00e9rieurs, compos\u00e9s inorganiques, d\u00e9naturants<\/td>\naccr\u00e9dit\u00e9*<\/td>\n10<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
58a – Alcools d\u00e9shydrat\u00e9s<\/td>\nAlcool d\u00e9shydrat\u00e9<\/td>\nAcide gallique, H.M.F (Hydroxym\u00e9thylfurfural), Furfural, 5-M\u00e9thylfurfural, Acide vanillique, Acide syringique, Vanilline, Ald\u00e9hyde syringique, Scopol\u00e9tine, Conif\u00e9rald\u00e9hyde, Sinapald\u00e9hyde, Acide ellagique, Ar\u00f4mes (ga\u00efacol, linalol, eug\u00e9nol\u2026)<\/td>\naccr\u00e9dit\u00e9*<\/td>\n8<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
65 \u2013 Compos\u00e9s extraits du bois<\/td>\nSpiritueux<\/td>\nCompos\u00e9s aromatiques<\/td>\naccr\u00e9dit\u00e9*<\/td>\n3<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
73 – Vinaigre<\/td>\nVinaigre<\/td>\nComposition (densit\u00e9, extrait sec, alcool, pH), acidit\u00e9 (totale, fixe, volatile), sucres (glucose + fructose), SO\u2082 (libre\/total), acides (citrique, malique, tartrique, succinique), m\u00e9taux (Cu, Zn, Fe, Pb, Li, Hg), compos\u00e9s volatils (m\u00e9thanol, ac\u00e9tate d’\u00e9thyle, alcools sup\u00e9rieurs), min\u00e9raux (chlorures, sulfates) et absorbance (420, 520, 620 nm), teneur en cendres\/substances r\u00e9ductrices non volatiles, acide ascorbique\/glyc\u00e9rol.<\/td>\naccr\u00e9dit\u00e9*<\/td>\n6<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
81 \u2013 Compos\u00e9s extraits du bois dans le vin<\/td>\nVin vieilli en f\u00fbt de ch\u00eane<\/td>\nAcide gallique, HMF, furfural, 5-m\u00e9thyl-furfural, acide vanillique, acide syringique, vanilline, scopol\u00e9tine, syringald\u00e9hyde, conif\u00e9rald\u00e9hyde, synapald\u00e9hyde, acide ellagique<\/td>\naccr\u00e9dit\u00e9*<\/td>\n2<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
100 \u2013 Bi\u00e8re<\/td>\nBi\u00e8re blonde, brune, sans alcool en alternance<\/td>\nTeneur en alcool, densit\u00e9, teneur en extrait, att\u00e9nuation, amertume, couleur (EBC), turbidit\u00e9, CO\u2082, O\u2082, sucres (glucose, fructose, saccharose, maltose), glucides, prot\u00e9ines, lipides, \u00e9nergie, pH, acidit\u00e9 (totale, volatile), compos\u00e9s volatils (\u00e9thanal, ac\u00e9tal, ac\u00e9tate d\u2019\u00e9thyle, diac\u00e9tyle), alcools sup\u00e9rieurs et min\u00e9raux (Ca, Mg, Na, K, Zn, Fe, Cu, Pb, phosphates, anhydride sulfureux).<\/td>\naccr\u00e9dit\u00e9*<\/td>\n4<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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Essais CONTAMINANTS<\/h2><\/span>
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\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Programmes<\/th>\nMatrices<\/th>\nParam\u00e8tres<\/th>\nAccr\u00e9ditation<\/th>\nEssais \/ an<\/th>\nPlanning<\/th>\n<\/tr>\n<\/thead>\n
19f – Pesticides : Vins<\/td>\nVins<\/td>\nTriazoles (par exemple, t\u00e9buconazole), strobilurines (azoxystrobine, pyraclostrobine), pyr\u00e9thro\u00efdes (perm\u00e9thrine), organophosphor\u00e9s ( chlorpyrifos), dicarboximides (iprodione) et autres tels que le glyphosate, le fos\u00e9tyl-Al, le boscalide, le dim\u00e9thomorphe, le fludioxonil et le carbendazime<\/td>\naccr\u00e9dit\u00e9*<\/td>\n4<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
32g – El\u00e9ments Traces dans les jus de fruits<\/td>\nJus de fruits<\/td>\nMati\u00e8re s\u00e8che, Aluminium, Arsenic total, Cadmium, Chrome, Cobalt, \u00c9tain total, Fluor, Iode, Mangan\u00e8se, Mercure total, Molybd\u00e8ne, Nickel, Plomb, S\u00e9l\u00e9nium, Titane, Cuivre<\/td>\naccr\u00e9dit\u00e9*<\/td>\n2<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
55 – Contaminants dans les vins<\/td>\nVins<\/td>\nAmines biog\u00e8nes (par exemple histamine, tyramine, putrescine), Ochratoxine A, Carbamate d\u2019\u00e9thyle, Acide benzo\u00efque, Acide sorbique, Acide salicylique, Alcools volatils, M\u00e9thanol, Butanols, G\u00e9osmine, Vinyle ph\u00e9nol, Glycols (par example mono\u00e9thyl\u00e8ne glycol), Phtalates et plastifiants (par example di\u00e9thylphtalate, bisph\u00e9nol A), Oligo-\u00e9l\u00e9ments (par example, aluminium, cadmium, plomb, mercure, zinc), Haloanisoles et haloph\u00e9nols,…<\/td>\naccr\u00e9dit\u00e9*<\/td>\n5<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
NEW<\/span> 55a – Contaminants dans le vin (hors HAHP)<\/td>\nVins<\/td>\nAmines biog\u00e8nes (par exemple histamine, tyramine, putrescine), Ochratoxine A, Carbamate d\u2019\u00e9thyle, Acide benzo\u00efque, Acide sorbique, Acide salicylique, Alcools volatils, M\u00e9thanol, Butanols, G\u00e9osmine, Vinyle ph\u00e9nol, Glycols (par exemple mono\u00e9thyl\u00e8ne glycol), Phtalates et plastifiants (par exemple di\u00e9thylphtalate, bisph\u00e9nol A), \u00c9l\u00e9ments traces ( par exemple aluminium, cadmium, plomb, mercure, zinc)…<\/td>\naccr\u00e9dit\u00e9*<\/td>\n5<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
NEW<\/span> 55b – Haloanisoles et Haloph\u00e9nols dans le vin<\/td>\nVins<\/td>\nHaloanisoles, Haloph\u00e9nols<\/td>\naccr\u00e9dit\u00e9*<\/td>\n5<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
70 – Haloanisoles et haloph\u00e9nols – bois de ch\u00eane<\/td>\nCopeaux de bois de ch\u00eane<\/td>\n2,4,6-Tribromoanisole, 2,4,6-Trichloroanisole, 2,3,4,6-T\u00e9trachloroanisole, Pentachloroanisole, 2,4,6-Tribromoph\u00e9nol, 2,4,6-Trichloroph\u00e9nol, 2,3,4,6-T\u00e9trachloroph\u00e9nol, Pentachloroph\u00e9nol, Lindane<\/td>\naccr\u00e9dit\u00e9*<\/td>\n4<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
71 – Allerg\u00e8nes dans les vins<\/td>\nVins<\/td>\nCas\u00e9ine, Lysozyme, Ovalbumine, Prot\u00e9ines d\u2019oeuf, Beta-lactoglobulines, Gluten<\/td>\naccr\u00e9dit\u00e9*<\/td>\n3<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
80 – Contaminants dans les spiritueux<\/td>\nSpiritueux<\/td>\nPhtalates, Carbamate \u00e9thyl, Cuivre, Plomb, autres contaminants<\/td>\naccr\u00e9dit\u00e9*<\/td>\n3<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
108 – Contaminants dans la bi\u00e8re<\/td>\nBi\u00e8re<\/td>\nCuivre, Fer, Zinc, Aluminium, Plomb, Magn\u00e9sium, Potassium, Calcium, Arsenic, S\u00e9l\u00e9nium, Etain, Mercure, Cadmium, Nitrosamines (NDMA)<\/td>\naccr\u00e9dit\u00e9*<\/td>\n2<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
112 – Haloanisoles et haloph\u00e9nols – mac\u00e9rat de bouchons en li\u00e8ge<\/td>\nMac\u00e9rat de bouchons<\/td>\n2,4,6-Trichloroanisole, 2,3,4,6-T\u00e9trachloroanisole, Pentachloroanisole, 2,4,6-Tribromoanisole, 2,4,6-Trichloroph\u00e9nol, 2,3,4,6-T\u00e9trachloroph\u00e9nol, Pentachloroph\u00e9nol, 2,4,6-Tribromoph\u00e9nol<\/td>\n<\/td>\n1<\/td>\n T\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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Essais MICROBIOLOGIE<\/h2><\/span>
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\n\n\n\n\n\n\n
Programmes<\/th>\nMatrices<\/th>\nParam\u00e8tres<\/th>\nAccr\u00e9ditation<\/th>\nEssais \/ an<\/th>\nPlanning<\/th>\n<\/tr>\n<\/thead>\n
51f – Microbiologie sur jus de fruits<\/td>\nJus de fruits<\/td>\nD\u00e9nombrement : Levures, Moisissures, Flore M\u00e9sophile \u00e0 30\u00b0C
\nRecherche et\/ou d\u00e9nombrement : Alicyclobacillus<\/td>\n		accr\u00e9dit\u00e9*<\/td>\n2<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n
79 – Microbiologie des vins<\/td>\nVins<\/td>\nLevures (Brettanomyces), bact\u00e9ries lactiques, levures et moisissures<\/td>\naccr\u00e9dit\u00e9*<\/td>\n3<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

* Pour conna\u00eetre le d\u00e9tail des matrices et param\u00e8tres couverts par l’accr\u00e9ditation, t\u00e9l\u00e9charger la\u00a0port\u00e9e d\u00e9taill\u00e9e<\/a><\/span>\u00a0<\/span><\/span><\/p>\n<\/div>

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<\/div>

Essais SENSORIEL<\/h2><\/span>
<\/div><\/div><\/div>\n
\n\n\n\n\n\n
Programmes<\/th>\nMatrices<\/th>\nParam\u00e8tres<\/th>\nAccr\u00e9ditation<\/th>\nEssais \/ an<\/th>\nPlanning<\/th>\n<\/tr>\n<\/thead>\n
89 – D\u00e9fauts du vin<\/td>\nVin rouge, Vin blanc<\/td>\nAnalyses sensorielles : d\u00e9fauts du vin<\/td>\n<\/td>\n2<\/td>\nT\u00e9l\u00e9charger<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

* Pour conna\u00eetre le d\u00e9tail des matrices et param\u00e8tres couverts par l’accr\u00e9ditation, t\u00e9l\u00e9charger la\u00a0port\u00e9e d\u00e9taill\u00e9e<\/a><\/span>\u00a0<\/span><\/span><\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-12600","page","type-page","status-publish","hentry"],"yoast_head":"\nEssais interlaboratoires BOISSONS - Bipea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bipea.org\/fr\/essais-interlaboratoires-boissons\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Essais interlaboratoires BOISSONS - Bipea\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bipea.org\/fr\/essais-interlaboratoires-boissons\/\" \/>\n<meta property=\"og:site_name\" content=\"Bipea\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Bipea-Proficiency-Testing-Programs-1726595444310313\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-18T14:12:29+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@BipeaP\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.bipea.org\/fr\/essais-interlaboratoires-boissons\/\",\"url\":\"https:\/\/www.bipea.org\/fr\/essais-interlaboratoires-boissons\/\",\"name\":\"Essais interlaboratoires BOISSONS - 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