BS 5586-1:1978, ISO 3591-1977

Overview

BS 5586-1:1978, which is identical to ISO 3591:1977, provides a comprehensive specification for wine-tasting glasses used in sensory analysis. This standard outlines the design, dimensions, and materials required to ensure that wine tasting is conducted in a manner that promotes accurate sensory evaluation. The standard is essential for professionals in the food technology sector, particularly those involved in wine production and quality assessment.

Key Requirements

The standard specifies critical parameters that the wine-tasting glass must meet to facilitate effective sensory analysis. These include:

• Material: The glass must be made from a clear, colourless material that does not alter the appearance of the wine.
• Shape: The glass should have a specific shape that allows for the proper aeration of the wine and the concentration of aromas.
• Dimensions: The standard outlines precise measurements for height, diameter, and capacity to ensure consistency across samples.
• Rim Design: The rim must be thin to enhance the tasting experience and allow for better perception of the wine's characteristics.

Implementation Benefits

Adopting BS 5586-1:1978 in wine-tasting practices offers numerous benefits:

• Standardisation: Using a standardised glass ensures that all tasters evaluate the wine under the same conditions, leading to more reliable results.
• Enhanced Sensory Evaluation: The design features of the glass promote the release of volatile compounds, improving the sensory experience and accuracy of assessments.
• Quality Control: Compliance with this standard aids wineries in maintaining quality control processes, ensuring that products meet consumer expectations.
• Training and Consistency: Training staff using a standard glass promotes consistency in evaluations across different tastings and panels.

Compliance Value

Compliance with BS 5586-1:1978 not only aligns with industry best practices but also enhances the credibility of wine producers and evaluators. By adhering to this standard, organisations can demonstrate their commitment to quality and precision in sensory analysis. Furthermore, compliance can facilitate:

• Regulatory Compliance: Meeting this standard may be a requirement for certain regulatory bodies, ensuring that products are assessed according to recognised criteria.
• Market Competitiveness: Adopting recognised standards can improve marketability, as consumers increasingly seek products that meet established quality benchmarks.
• Consumer Trust: By using standardised equipment, producers can build consumer confidence in their products, leading to increased sales and brand loyalty.

In conclusion, BS 5586-1:1978 provides essential guidelines for the design and use of wine-tasting glasses, ensuring that sensory analysis is conducted effectively and reliably. By implementing this standard, professionals in the food technology sector can enhance their evaluation processes and maintain high-quality standards in their products.