{"id":440062,"date":"2024-10-20T08:12:43","date_gmt":"2024-10-20T08:12:43","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-86362023\/"},"modified":"2024-10-26T15:21:35","modified_gmt":"2024-10-26T15:21:35","slug":"bs-86362023","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-86362023\/","title":{"rendered":"BS 8636:2023"},"content":{"rendered":"

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
4<\/td>\nForeword <\/td>\n<\/tr>\n
7<\/td>\nIntroduction
1 Scope
2 Normative references
3 Terms and definitions <\/td>\n<\/tr>\n
8<\/td>\n4 Production process
5 Methods of analysis
5.1 General
5.2 Alcohol strength <\/td>\n<\/tr>\n
9<\/td>\n5.3 Acidity <\/td>\n<\/tr>\n
10<\/td>\n5.4 Higher alcohols
5.5 Esters
5.6 Aldehydes <\/td>\n<\/tr>\n
11<\/td>\n5.7 Methanol
5.8 Furfural
5.9 Dry extract <\/td>\n<\/tr>\n
12<\/td>\n5.10 Metals
5.11 NDMA (N-nitrosodimethylamine)
5.12 Ethyl carbamate
5.13 Maturation related congeners
6 Water\/caramel quality
6.1 General
6.2 Water specification <\/td>\n<\/tr>\n
13<\/td>\nTable 1 \u2014 Criteria for microbiology
6.3 Caramel specification
Table 2 \u2014 Criteria for caramel
7 Organoleptic characteristics
7.1 Sensory <\/td>\n<\/tr>\n
15<\/td>\nFigure 1 \u2014 Flavour wheel
7.2 Testing the compliance of organoleptic characteristics <\/td>\n<\/tr>\n
16<\/td>\n8 Chill haze <\/td>\n<\/tr>\n
17<\/td>\n9 Calcium oxalate
10 Allergens, DNA and protein
11 Vegan\/vegetarian status of whisky <\/td>\n<\/tr>\n
18<\/td>\n12 Genetically modified organisms <\/td>\n<\/tr>\n
19<\/td>\nAnnex A (informative)\u2002 Glossary <\/td>\n<\/tr>\n
20<\/td>\nAnnex B (informative)\u2002 Geographical Indication status
Annex C (informative)\u2002 Analytes of interest <\/td>\n<\/tr>\n
21<\/td>\nTable C.1 \u2014 Process analytes <\/td>\n<\/tr>\n
22<\/td>\nTable C.2 \u2014 Process contaminants
Annex D (informative)\u2002 Generic and brand authenticity
Table D.1 \u2014 Analytes and parameters <\/td>\n<\/tr>\n
25<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Whisky. Use of analytical parameters and methods of analysis. Specification<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2023<\/td>\n26<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":440073,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-440062","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/440062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/440073"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=440062"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=440062"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=440062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}