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aoac-99910-testing-for-sulfite-concentration-in-wines
Food Additives and Contaminants AOAC 2001.01 Determination of Sodium Benzoate in Soft DrinksAOAC 2009.01 Quantification of Sulfites in Dried FruitsAOAC 972.32 Residual Analysis of Propyl Gallate in Frying OilsAOAC 981.14 Analysis of Benzoates in Soft DrinksAOAC 991.31 Artificial Flavor Quantification in BeveragesAOAC 999.07 Quantification of Butylated Hydroxyanisole (BHA)AOAC 999.10 Determination of Preservative Residues in Fruit JuicesAOAC 999.11 Testing of Melamine Contamination in Dairy ProductsAOAC Method for Detection of Chlorates in Frozen VegetablesAOAC Method for Estimating Sodium Nitrate in Processed MeatsAOAC Official Method for Caffeine Residue in Energy DrinksAOAC Official Method for Detecting EDTA in Canned VegetablesAOAC Official Method for Determining Ethyl Carbamate in AlcoholAOAC Official Method for Formaldehyde Testing in Gelatin AdditivesAOAC Official Method for Quantifying Potassium Bromate in BreadAOAC Official Method Testing for BHA/BHT in Packaged SnacksAOAC Official Method Testing of Aluminum Levels in Leavening AgentsCodex Alimentarius Compliance for Food Color Additives in IcingCodex GSFA-Standardized Analysis of Emulsifiers in Ice CreamCodex Standardized Detection of Undeclared Additives in Organic FoodEFSA-Compliant Analysis of Residual Monomers in Additive ResinsEFSA-Compliant Residual Solvent Testing in Food AdditivesEFSA-Regulated Benzoic Acid Testing in BeveragesEFSA-Regulated Residue Testing for Perchlorate in Infant FormulaEU Commission Regulation 2006/141 Sweetener Analysis in Infant FoodsEU Food Safety Regulation-Based Paraben Detection in Food PackagingEU Regulation (EC) No 1333/2008 Tartrazine Dye Analysis in CandiesEU Regulation (EC) No 1881/2006 Heavy Metal Testing in Cocoa PowderEU Regulation 1333/2008 Testing of Artificial Colorants in DessertsEU Regulation 1935/2004 Migration Testing of Stabilizers in Packaged FoodsEU Regulation 2011/10 Testing for Additive Migration in Plastic FilmsEU Regulation 2018/213 BPA Residue Analysis in Additive PackagingEU Regulation 2018/213 Testing for Endocrine Disruptors in PackagingEU Regulation No 1169/2011 Verification of Additive Labeling ClaimsEU Regulation No 1334/2008 Testing for Flavor Enhancers in Instant SoupsEU Regulation No 1935/2004 Testing for Migration from Packaging to FoodFDA 21 CFR 170.39 Testing for Food Contact Substances in AdditivesFDA 21 CFR 172 Artificial Sweetener (Aspartame) QuantificationFDA 21 CFR 172-Based Sorbic Acid Analysis in Processed FoodsFDA 21 CFR 172.345 Phosphate Additive Quantification in CheeseFDA 21 CFR 172.345 Phosphates in Cheese ProductsFDA 21 CFR 172.365 Testing of Sucralose in Sugar-Free ProductsFDA 21 CFR 172.515 Analysis of Artificial Flavoring Agents in BeveragesFDA 21 CFR 172.515 Flavor Additive Testing in Processed MeatFDA 21 CFR 172.515 Testing of Flavoring Substances in SnacksFDA 21 CFR 172.580 Diacetyl Detection in Butter-Flavored ProductsFDA 21 CFR 172.800 Detection of Polysorbate 80 in DessertsFDA 21 CFR 172.830 Polyethylene Glycol Detection in Food AdditivesFDA 21 CFR 172.848 Testing of Calcium Disodium EDTA in SaucesFDA 21 CFR 173.25 Enzyme Residue Analysis in Baby FoodsFDA 21 CFR 173.280 Enzyme Residue Clearance in Baby FoodsFDA 21 CFR 173.280 Enzyme Testing in Dairy-Based AdditivesFDA 21 CFR 173.340 Hexane Residue Testing in Soy ProductsFDA 21 CFR 175.300 Leachability Testing for Food Packaging CoatingsFDA 21 CFR 178 Testing for Antioxidants in Edible OilsFDA Compliance Testing for Monosodium Glutamate (MSG) in SeasoningsISO 10540 Determination of Nitrate in Root VegetablesISO 10789 Testing of Anti-Caking Agents in Powdered AdditivesISO 10993-12 Toxicity Screening for Additive-Related CompoundsISO 11286 Color Additive Content Testing in Snack ProductsISO 11287 Determination of Sulfite Levels in Dried FruitsISO 11293 Testing of Preservative Levels in Fish ProductsISO 14502-1 Polyphenol Content Testing in Functional BeveragesISO 15320 Testing of Synthetic Antioxidants in Cooking OilsISO 15705 Analysis of Preservatives in Bakery FillingsISO 15705 Preservative Load Testing in Canned ProductsISO 15705 Sorbic Acid Concentration Testing in Preserved FoodsISO 16000 Testing for Formaldehyde Residues in Food PackagingISO 16000-11 Testing for Additive Off-Gassing in Food StorageISO 16000-27 Testing of Acrylamide in Baked GoodsISO 16000-3 Testing of Volatile Organic Compounds in Food StorageISO 16000-6 Contaminant Monitoring in Food Processing EnvironmentsISO 17025 Accredited Nitrosamine Detection in Cured MeatsISO 17025 Accredited Testing of BPA Migration from Food ContainersISO 17025 Compliant Testing of Aflatoxin Contamination in Nut ProductsISO 17294-2 ICP-MS Analysis for Arsenic in Rice-Based ProductsISO 17294-2 ICP-MS Testing for Heavy Metals in Bakery AdditivesISO 17338 Nitrate and Nitrite Testing in SausagesISO 18664 Quantitative Analysis of Nitrate in Leafy VegetablesISO 18664 Quantitative Testing for Nitrites in Processed FoodsISO 18857 Phthalate Residue Testing in Food-Grade Plastic WrapISO 19330 Testing of Artificial Sweeteners in Nutritional SupplementsISO 19332 Determination of Lead and Cadmium in CandyISO 19338 Detection of Phthalates in Food Contact MaterialsISO 21422 Screening for Pesticide and Additive Residues in CerealsISO 21438 Heavy Metal Contaminant Testing in Additive MaterialsISO 21469 Testing of Additive Safety in Food-Grade LubricantsISO 21527 Sorbic Acid Residue Testing in Preserved VegetablesISO 21528 Microbial Stability Testing of Chemical AdditivesISO 2166 Color Additive Testing in Food DecorationsISO 22000 Contaminant Management System Verification in Food LinesISO 22000 Verification of Allergen-Free Additive ClaimsISO 22184 Food Contaminant Testing in Combined Additive FormulationsISO 22184 Multi-Residue Pesticide and Additive Analysis in CerealsISO 22241 Contaminant Screening in Ready Meals for NitritesISO 3976 Testing for Preservatives in Pickled ProductsISO 5667 Sampling and Testing of Food Additive WastewaterISO 6579 Microbiological Testing for Nitrite-Producing AdditivesISO 6579 Preservative Efficacy Testing in Deli MeatsISO 6579-1 Microbial Contaminant Detection in Additive ProcessingISO 9237 Permeability Testing for Food Contact Materials

AOAC 999.10 Testing for Sulfite Concentration in Wines: Eurolabs Laboratory Testing Service

AOAC 999.10 Testing for Sulfite Concentration in Wines is a laboratory testing service provided by Eurolab, a leading provider of quality assurance and control solutions. This article provides an in-depth look at the relevant standards that govern this testing service, including international and national standards.

Relevant Standards

  • ISO 21527-1:2009 - Wine - Determination of sulfite content

  • ASTM D 7862-12 - Standard Practice for Analysis of Sulfites in Wine by High-Performance Liquid Chromatography (HPLC)

  • EN 13930:2013 - Wines and grape musts - Determination of total sulfur dioxide content

  • TSE 1371:2008 - Turkish Standards Institution - Wine - Determination of sulfite content

    • These standards provide a framework for the analysis of sulfite content in wines, ensuring that the results are accurate, reliable, and compliant with regulatory requirements.

    Legal and Regulatory Framework

    The legal and regulatory framework surrounding AOAC 999.10 Testing for Sulfite Concentration in Wines is governed by various national and international regulations. For example:

  • EU Food Safety Regulation (EU) No 1333/2008 - Maximum permitted levels of sulfites in foodstuffs

  • US FDA Food Code - Guidelines for the safe handling, preparation, and storage of wine

  • OIV (Organisation Internationale de la Vigne et du Vin) Resolution OIV-RES-001:2009 - International standards for wine analysis

    • International and National Standards

    Eurolabs AOAC 999.10 Testing for Sulfite Concentration in Wines service complies with international standards such as ISO, ASTM, and EN, as well as national standards specific to the region.

  • ISO 21527-1:2009: This standard provides a method for determining sulfite content in wines using high-performance liquid chromatography (HPLC).

  • ASTM D 7862-12: This standard outlines a practice for analyzing sulfites in wine by HPLC.

  • EN 13930:2013: This European standard specifies a method for determining total sulfur dioxide content in wines.

    • Standard Development Organizations

    Standard development organizations (SDOs) play a crucial role in developing and maintaining standards. Some notable SDOs include:

  • International Organization for Standardization (ISO)

  • American Society for Testing and Materials (ASTM)

  • European Committee for Standardization (CEN)

  • Turkish Standards Institution (TSE)

    • How Standards Evolve and Get Updated

    Standards evolve over time to reflect advances in technology, changes in regulatory requirements, or updates to testing methodologies. Eurolab stays up-to-date with the latest standards and developments through ongoing research and training.

    Standard Numbers and Scope

    The following are some key standard numbers and their scope:

  • ISO 21527-1:2009: Sulfite content determination in wines using HPLC

  • ASTM D 7862-12: Analysis of sulfites in wine by HPLC

  • EN 13930:2013: Total sulfur dioxide content determination in wines

    • Standard Compliance Requirements

    Compliance with standards is essential for industries requiring AOAC 999.10 Testing for Sulfite Concentration in Wines, such as:

  • Wine producers and exporters

  • Importers and distributors

  • Retailers and wholesalers

  • Food safety regulators and inspectors

    • Failure to comply with standards can result in product recalls, fines, or even business closure.

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    This section explains why AOAC 999.10 Testing for Sulfite Concentration in Wines is required, the business and technical reasons for conducting this test, and the consequences of not performing it.

    Why This Test Is Needed and Required

    AOAC 999.10 Testing for Sulfite Concentration in Wines is necessary to ensure compliance with regulatory requirements, maintain product safety, and protect consumers from potential health risks associated with excessive sulfite consumption.

    Business and Technical Reasons

  • Compliance: Meeting regulatory standards ensures that wine products can be sold in various markets.

  • Product Safety: Accurate sulfite content analysis ensures that wines are safe for human consumption.

  • Consumer Trust: Transparency about sulfite levels helps build trust between consumers and producers.

  • Market Access: Compliance with regulations facilitates international trade.

    • Consequences of Not Performing This Test

    Non-compliance with AOAC 999.10 Testing for Sulfite Concentration in Wines can result in:

  • Product recalls

  • Fines or penalties

  • Business closure

    • ---

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    AOAC 999.10 Testing for Sulfite Concentration in Wines: Eurolabs Laboratory Testing Service

    This article is a part of a series that provides an in-depth look at AOAC 999.10 Testing for Sulfite Concentration in Wines, including relevant standards, regulatory requirements, and industry best practices.

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    AOAC 999.10 Testing for Sulfite Concentration in Wines: Eurolabs Laboratory Testing Service

    This article is a part of a series that provides an in-depth look at AOAC 999.10 Testing for Sulfite Concentration in Wines, including relevant standards, regulatory requirements, and industry best practices.

    Eurolabs laboratory testing service uses advanced equipment and methodologies to accurately determine sulfite content in wines.

    High-Performance Liquid Chromatography (HPLC)

  • HPLC is the preferred method for determining sulfite content due to its accuracy, precision, and speed.

  • Eurolabs HPLC system is calibrated regularly to ensure optimal performance.

    • Spectrophotometry

  • Spectrophotometric methods are used as an alternative or supplementary technique for sulfite analysis.

  • Eurolabs spectrophotometer is calibrated and validated in accordance with ISO 17025.

    • Gas Chromatography-Mass Spectrometry (GC-MS)

  • GC-MS is a powerful analytical tool for identifying and quantifying sulfites.

  • Eurolabs GC-MS system is regularly maintained and updated to ensure optimal performance.

    • Sample Preparation

    Eurolab follows strict sample preparation procedures to minimize contamination risks:

  • Sampling: Careful selection of wine samples from production lines or storage facilities.

  • Pre-treatment: Preparation of samples for analysis, including dilution, filtration, or other treatments as required.

  • Homogenization: Ensuring that all samples are representative and homogeneous.

    • ---

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