3591 NTERNATIONAL STANDARD TSO INTERNATIONAL ORGANIZATION FOR STANDARDIZATION -MEXIyHAPOIHA OPrAHW3ALIWI HIO CTAHIAPTH3AIIWIW.ORGANISATION INTERNATIONALE DE NORMALISATION Sensory analysis -- Apparatus - Wine-tasting glass Analyse sensorielle - Appareillage - Verre a degustation pour I'analyse sensorielle des vins First edition -- 1977-06-01 ISO 3591-1977 (E) Ref. No. ISO 3591-1977 (E) UDC 662.2/.3 : 159.933/.934 : 642.72 Price based on 3 pages Copyright International Organizatio for Standardization ted without license from IHS Not for Resale FOREWORD IsO (the International Organization for Standardization) is a worldwide federation of national standards institutes (Iso member bodies). The work of developing member body interested in a subject for which a technical committee has been set up has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with Iso, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISO Council. StandardISO 3591 1 was developed by Technical Committee International ISO/TC 34, Agricultural food products, and was circulated to the member bodies in August 1974. It has been approved by the member bodies of the following countries : Germany Portugal Australia Ghana Romania Austria Bulgaria Hungary South Africa, Rep. of Chile India Spain Israel Turkey Czechoslovakia Ethiopia Netherlands United Kingdom France Poland No member body expressed disapproval of the document. @ International Organization for Standardization, 1977 : Printed in Switzerland Copyright International Organization for Standardization Not for Resale g permitted without license from IHS ISO 3591-1977 (E) INTERNATIONAL STANDARD Sensory analysis - Apparatus - Wine-tasting glass 1 SCOPE AND FIELD OF APPLICATION The tasting glass shall be annealed to a good commercial standard. This International Standard specifies the characteristics of a wine-tasting glass to be used for the sensory analysis of wines. This glass may be used for the examination, 4 DIMENSIONAL CHARACTERISTICS by all types of tests (simple tasting, profile analysis, etc.), The tasting glass shall have the dimensions shown in the of all organoleptic characteristics of wine samples (colour, figure. clarity, bouquet, flavour) 5 SPECIAL CHARACTERISTICS 2 DESCRIPTION (See figure) 5.1 Lid The tasting glass consists of a cup (an "elongated egg") The tasting glass may, if required, be provided with a lid supported by a stem resting on a base. The opening of the cup is narrower than the convex part so as to concentrate 5.2 Marking the bouquet. The tasting giass may be graduated. A small ground area for marking may be provided on the 3 PHYSICAL CHARACTERISTICS upper surface of the base. The tasting glass shall be made from colourless1) trans- 5.3 Coloured glass parent glass (see note), which shall be free of grooves and bubbles. In certain special tests it is necessary to use a tasting glass made of a glass which is sufficiently deep in colour to mask NOTE - The so-called "crystallin" type (crystal glass) is a colourless the colour of the wine and thus to eliminate the visual transparent glass that has been found' suitable. Its principal factor. Zinc oxide (ZnO), barium oxide (BaO), lead oxide (PbO), 5.4 Glass with an area for effervescence potassium oxide (K20) (singly or in combination) ≥ 10 % (m/m) Relative density ≥ 2,45 In order to obtain reproducible resuits when determining the effervescence of certain wines, the tasting glass shall, Refractive index ≥ 1,520 in this case, have a ground circular area for the formation of Its rim shall be regular, smooth and rounded (for example bubbles. This ground area shall be in the central part of the bottom of the cup, and shall have a diameter of cold-cut, ground flat2) and reheated) and without unnecessary thickening as a result of