Proficiency Testing in Analysis of Wine Products

作     者：Jarmila Lastincova Eubica Pospisilova Ernest Beinrohr 

作者机构：Central Controlling and Testing Institute in Agriculture Bratislava 83316 Slovakia Faculty of Agronomy Mendel University in Brno Brno 61300 Czech Republic Faculty of Chemical and Food Technology Slovak University of Technology Bratislava 81237 Slovakia 

出 版 物：《Journal of Chemistry and Chemical Engineering》 (化学与化工（英文版）)

年 卷 期：2013年第7卷第8期

页      面：774-778页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 0711[理学-系统科学] 07[理学] 08[工学] 0836[工学-生物工程] 081101[工学-控制理论与控制工程] 082203[工学-发酵工程] 0822[工学-轻工技术与工程] 0811[工学-控制科学与工程] 083203[工学-农产品加工及贮藏工程] 071102[理学-系统分析与集成] 081103[工学-系统工程] 

主　　题：Wine analysis comparison proficiency tests. 

摘      要：The quality variety wines which are produced in specified regions of Slovakia are mostly watched category of wine in European Union. Quality of the measurement for appropriate parameter in wine sample is given by uncertainty. Therefore, protocol of analysis has to have an uncertainty of measurement and should be made in accredited laboratory. In Slovakia, there are six wine growing regions （Tokaj, east Slovakia region, south Slovakia region, middle Slovakia region, Nitriansky region and Little-Carpathian region） where the quality wines with protected designation of origin are produced. Central Controlling and Testing Institute in Agriculture in Bratislava is a state organization, which has an accredited laboratory for testing wine products before introduction into the market. This article presents the results of the authors＇ measurements in proficiency testing FAPAS （food analysis performance assessment scheme） which were organized by Central Science Laboratory in York （England） in 2011. The authors add also interlaboratory comparison in 2012 between Slovak accredited laboratories. The results show very good agreement. Quality control in the wine sector presents very important feature in the market, therefore, using certified reference materials and checking the accredited laboratories with interlaboratory comparisons is very helpful. Testing of wine in the authors＇ laboratory is performed by EN ISO/IEC： 17025. The results show that z-score lies not outside the range ±2 and this is a chance that the authors＇ results are actually acceptable.