Overview
SIST ISO 3591:1997 - Sensory Analysis – Apparatus – Wine-Tasting Glass is an international standard developed by ISO/TC 34 that specifies the apparatus and requirements for a standardized wine-tasting glass used in sensory analysis. The document outlines the physical, dimensional, and special characteristics necessary for a wine-tasting glass to ensure reliable and reproducible sensory analysis, including the assessment of wine color, clarity, bouquet, and flavor. An annex provides recommendations for proper use, handling, and maintenance, supporting accurate organoleptic evaluation in wine tastings.
Key Topics
- Design Requirements: Specifies that the tasting glass must have a cup shaped like an "elongated egg," with a stem and base. The cup's opening is intentionally narrower than the widest part to focus and concentrate the wine bouquet.
- Material Characteristics: The glass should be made from colorless, transparent materials free from grooves, bubbles, and imperfections. The use of “crystallin” (a specific type of transparent glass with particular optical properties) is recommended for most tests, while colored glass may be used to mask the wine’s color during specific analyses.
- Dimensional Specifications: The standard defines precise dimensions for height, capacity, and cup opening, ensuring consistent testing conditions across analyses.
- Special Features:
- A fitted lid may be used if required.
- Option for marked graduations and areas for sample identification.
- For effervescent wines, a ground circular area at the cup's bottom may promote reproducible bubble formation.
- Hygiene and Handling: Outlines strict procedures for cleaning, rinsing, and drying to maintain neutrality and prevent contamination from detergents or drying towels.
Applications
SIST ISO 3591:1997 is essential in sectors where objective and reliable wine sensory analysis is required, including:
- Wine Quality Control and Assurance: Ensures standard conditions in professional wine evaluations and laboratory testing.
- Wine Competitions and Judging: Provides a uniform apparatus for tasters, enhancing consistency across competitions and tastings.
- Research and Development: Supports scientific studies involving the sensory properties of wines by minimizing sample and environmental variables.
- Wine Education and Training: Used by educational institutions to teach best practices for sensory analysis using standardized equipment.
- Consumer Sensory Panels: Facilitates accurate testing of wines with non-professional tasting panels by reducing glass-induced bias.
By using the specified wine-tasting glass, organizations can achieve more accurate and comparable results in sensory analysis, helping to maintain quality standards and support fair evaluation in both commercial and research settings.
Related Standards
For comprehensive wine sensory analysis and testing, the following related standards provide valuable guidance:
- ISO 3591: Sensory analysis - Apparatus - Wine-tasting glass (International reference)
- ISO 8589: Sensory analysis - General guidance for the design of test rooms
- ISO 5492: Sensory analysis - Vocabulary
- ISO 4120: Sensory analysis - Methodology - Triangle test
- ISO 6658: Sensory analysis - Methodology - General guidance
These standards complement SIST ISO 3591:1997 by addressing additional aspects of sensory analysis, such as testing environments, terms, and testing methodologies, enhancing the overall reliability and reproducibility of wine assessments.
Keywords: wine-tasting glass, sensory analysis, ISO 3591, organoleptic evaluation, standardized testing, apparatus for wine tasting, wine quality control.
