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PT for PHYSICS & CHEMISTRY

Programs Matrices Parameters Accreditation Rounds / year Schedule
17 – Wines Different type of wines (sparkling, aromatized, liquor, sweet), wine flavored drink Density, Alcoholic Strength, Total Dry Extract, pH, Acidity (Total and Volatile), organic acids (acetic, malic, lactic, citric, tartaric, ascorbic…), Reducing Substances, Glucose, Fructose, Sulfur Dioxide (total and free), Optical Density (280, 420, 520, 620 nm), Folin Index, minerals (Ca, Mg, Cu, Fe..), CO2, Turbidity, Overpressure, Nitrogen (Ammoniacal, Alpha-Amino, Total), CIELAB values (L*, a*,b*), volatile compounds (ethanal, methanol, esters), HMF, tartaric stabilization, Relative composition of anthocyans, energy values… accredited* 10 Download
17a – Grape must Grape juice, Rectified must Density, Alcoholic Strength (Natural or Potential), BRIX degree, REFRACTIVE INDEX, pH, Acidity (Total and Volatile), organic acids (acetic, malic, tartaric, ascorbic…), Reducing Substances, Glucose, Fructose, Sulfur Dioxide, Optical Density (280, 420, 520, 620 nm), minerals (Ca, Mg, Cu, Fe..), Turbidity, HMF, Nitrogen (Ammoniacal, Alpha-Amino, Assimilable, Total), sorbitol, anthocyanins, and ochratoxin A accredited* 2 Download
17c – Dealcoholized wines Dealcoholized wine Density, Alcoholic Strength, Total Dry Extract, pH, Acidity (Total and Volatile), organic acids (acetic, malic, lactic, citric, tartaric, ascorbic…), Reducing Substances, Glucose, Fructose, Sulfur Dioxide (total and free), Optical Density (280, 420, 520, 620 nm), Minerals (Ca, Mg, Cu, Fe..),Turbidity, Nitrogen (Ammoniacal, Alpha-Amino, Total), CIELAB values (L*, a*,b*), volatile compounds (ethanal, methanol, esters), energy values… 2 Download
18 – Spirits Liquors, Spirits, alcohols Density, alcohol content (apparent/true), dry extract, sugars (glucose, fructose, sucrose, lactose, maltose), acidity (total, fixed, volatile), acetic acid, glycerol, pH, aldehydes, esters, methanol, higher alcohols, furfural, volatile substances, sulfur dioxide, minerals (Ca, Mg, Fe, Zn, Cu, Pb), optical density (280–62 nm), turbidity, tannin, refractive index, Brix, energy value,… accredited* 10 Download
18a – Distillate Distillate Density, alcoholic strength (apparent/true), dry and fixed acidity, volatile compounds (aldehydes, esters, higher alcohols like isobutanol, isoamyl acetate), methanol, ethyl carbamate accredited* 1 Download
18b – Aniseed compounds in spirits Aniseed spirits drinks Anethol, cis-Anethol, trans-Anethol, Anisaldehyde, Anisole, Estragole, Glycyrrhizic acid, Thujones accredited* 4 Download
NEW 18c – Dealcoholized spirits Dealcoholized spirits Density, alcohol content (apparent/true), ethanol, dry extract, sugars (glucose, fructose, sucrose, lactose, maltose), acidity (total, volatile), glycerol, pH, aldehydes, esters, methanol, higher alcohols, furfural, volatile substances, sulfur dioxide, minerals (Ca, Fe, Zn, Cu, Pb), optical density (280–620 nm), turbidity, refractive index, Brix, energy value,… 1 Download
27 – Fruit juices and other soft drinks Juice, Nectar, Sodas, Smoothie, energy drinks Physico-chemical analyses, Higher alcohols, Metals and Minerals, Sugars, Organic and Inorganic compounds, Volatile compounds, Preservatives accredited* 10 Download
NEW 27a – Fruit juices Juice, Nectar, Smoothie Physical analysis, Sugars, Inorganic compounds, Volatile compounds, Preservatives accredited* 10 Download
NEW 27b – Other alcohol-free beverages Sodas, softs drinks, energy drinks Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 5 Download
36a – Aromatized ciders Aromatized ciders Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 4 Download
36b – French ciders perry & pommeau French ciders, Perry / Pommeaux Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 7 Download
39 – Fortified wines Port wines, Pineau, Marsala, Xeres Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 6 Download
58 – Alcohols Crude alcohol, Neutral alcohol Physico-chemical analyses, higher alcohols, inorganic compounds, denaturants accredited* 10 Download
58a – Dehydrated alcohols Dehydrated alcohol Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 7 Download
65 – Compounds extracted from wood Spirits Gallic acid, H.M.F (Hydroxymethylfurfural), Furfural, 5-Methyl-furfural, Vanillic acid, Syringic acid, Vanillin, Syringic aldehyde, Scopoletine, Coniferaldehyde, Sinapaldehyde, Ellagic acid, flavour (Guaiacol, Linalol, Eugenol…) accredited* 3 Download
73 – Vinegar Vinegar Physico-chemical analyses, higher alcohols, inorganic compounds accredited* 6 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* 2 Download
100 – Beer Beer blonde, dark, alcohol free Physical analyses, sugars, organic acids, alcohols, other organic compounds, cations, sulfur dioxide, carbon dioxide, overpressure accredited* 4 Download

PT for CONTAMINANTS

Programs Matrices Parameters Accreditation Rounds / year Schedule
19f – Pesticides: wines Wines Pesticides accredited* 4 Download
32g – Trace elements in Fruits juice Fruits juice Dry Matter, Aluminium, Total Arsenic, Cadmium, Chromium, Cobalt, Total Tin, Fluorine, Iodine, Manganese, Total Mercury, Molybdenum, Nickel, Lead, Selenium, Titanium, Copper accredited* 2 Download
55 – Contaminants in wines Wines Biogenic amines (e.g. histamine, tyramine, putrescine), ochratoxin A, ethyl carbamate, benzoic acid, sorbic acid, salicylic acid, metatartaric acid, volatile alcohols, methanol, butanols, geosmin, vinyl phenol, glycols (e.g. monoethylene glycol), B-Tex (benzene, toluene…), phthalates and plasticizers (e.g. diethylphtalate, bisphenol A), trace elements (e.g. aluminium, cadmium, lead, mercury, zinc), haloanisoles and halophenols,… accredited* 5 Download
NEW 55a – Contaminants in wines (other than HAHP) Wines Biogenic amines (e.g. histamine, tyramine, putrescine), ochratoxin A, ethyl carbamate, benzoic acid, sorbic acid, salicylic acid, metatartaric acid, volatile alcohols, methanol, butanols, geosmin, vinyl phenol, glycols (e.g. monoethylene glycol), B-Tex (benzene, toluene…), phthalates and plasticizers (e.g. diethylphtalate, bisphenol A), trace elements (e.g. aluminium, cadmium, lead, mercury, zinc).. accredited* 5 Download
NEW 55b – Haloanisols and halophenols in wine Wines Haloanisoles, Halophenols accredited* 5 Download
70 – Haloanisoles and halophenols in oak wood Oak wood 2,4,6-Tribromoanisole, 2,4,6-Trichloroanisole, 2,3,4,6-Tetrachloroanisole, Pentachloroanisole, 2,4,6-Tribromophenol, 2,4,6-Trichlorophenol, 2,3,4,6-Tetrachlorophenol, Pentachlorophenol, Lindane accredited* 4 Download
112 – Haloanisoles and halophenols in corks macerate Corks macerate 2,4,6-Trichloroanisole, 2,3,4,6-Tetrachloroanisole, Pentachloroanisole, 2,4,6-Tribromoanisole, 2,4,6-Trichlorophenol, 2,3,4,6-Tetrachlorophenol, Pentachlorophenol, 2,4,6-Tribromophenol 1 Download
71 – Allergens in wines Wines Casein, Lysozyme, Ovalbumine, Egg proteins, Beta-lactoglobuline, Gluten accredited* 3 Download
80 – Contaminants in spirits Spirits Phthalates, Ethyle carbamate, Copper, Tin, other contaminants accredited* 3 Download
108 – Contaminants in Beer Beer Copper, Iron, Zinc, Aluminum, Lead, Magnesium, Potassium, Calcium, Arsenic, Selenium, Tin, Mercury, Cadmium, Nitrosamines (NDMA) accredited* 2 Download

PT for MICROBIOLOGY

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

PT for SENSORY ANALYSES

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

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