ISO 3591:1977
(Main)Sensory analysis - Apparatus - Wine-tasting glass
Sensory analysis - Apparatus - Wine-tasting glass
The tasting glass consists of a cup (an "elongated egg") supported by a stem resting on a base. The opening of the cup is narrower than the convex part so as to concentrate the bouquet. Further are given physical, dimensional and special characteristics. An annex comprises recommendations for use.
Analyse sensorielle — Appareillage — Verre à dégustation pour l'analyse sensorielle des vins
Senzorična analiza - Oprema - Degustacijski kozarec
General Information
- Status
- Published
- Publication Date
- 31-May-1977
- Technical Committee
- ISO/TC 34/SC 12 - Sensory analysis
- Drafting Committee
- ISO/TC 34/SC 12 - Sensory analysis
- Current Stage
- 9093 - International Standard confirmed
- Start Date
- 10-May-2022
- Completion Date
- 13-Dec-2025
Overview
ISO 3591:1977 describes a standard wine-tasting glass designed for sensory analysis of wines. The glass comprises an elongated egg-shaped cup (goblet) mounted on a stem and base; the cup opening is narrower than the convex body to concentrate the bouquet. The standard specifies physical and dimensional characteristics, material quality and includes an annex of practical recommendations for cleaning, marking and use.
Key physical notes from the standard:
- Material: transparent, colorless glass free from scratches and bubbles; ‘‘cristalline’’ glass is recommended as suitable (typical additives include oxides such as ZnO, BaO, PbO, K2O). Typical optical and mass properties in this glass type include high relative density and refractive index. Glass must be annealed for commercial quality.
- Shape: "elongated egg" cup with a narrower opening than the convex portion to focus aromas.
- Capacity and size: the standard gives dimensional guidance (figure) and indicates a total capacity near 215 ml (± tolerance) and overall height approximately 155 mm (± tolerance) as illustrated in the document.
- Effervescence variant: for sparkle tests, a circular frosted spot in the centre of the goblet base (diameter 5 ± 0.5 mm) is specified to promote consistent bubble formation.
- Optional features: removable cover, graduated markings, and a small frosted area on the upper surface of the foot for labelling.
Key Topics
- Purpose: ensure reproducible sensory evaluation of colour, clarity, odour and flavour by standardising the tasting vessel.
- Design intent: concentrate volatile compounds (bouquet) and provide a controlled volume for repeated measures.
- Material and finish: transparency, absence of defects, rounded and regular rim, and annealing to avoid residual stresses.
- Cleaning and hygiene: rinse with distilled water, dry preferably with hot oil-free air; avoid scented detergents and abrasive or acidic cleaners; glasses used for effervescence testing should be rinsed and dried inverted.
- Handling and marking: hold by the stem only; avoid touching the bowl; use pencil or inodorous ink on the frosted foot area for identification.
Applications
- Sensory panels and organoleptic assessment of wines (simple tasting, descriptive and profile analyses).
- Routine laboratory tasting and quality control where consistent aroma concentration and standard volume are required.
- Effervescence and bubble-formation studies using the frosted-base variant.
Related Standards
- Developed by ISO/TC 34 (Agricultural food products), ISO 3591:1977 complements other ISO standards and guidance on sensory analysis apparatus and methods. For laboratory quality and testing programs, consult the committee's broader guidance on sensory methods and apparatus.
Keywords: ISO 3591:1977, wine-tasting glass, sensory analysis, bouquet concentration, effervescence testing, glass dimensions, cleaning recommendations.
ISO 3591:1977 - Sensory analysis -- Apparatus -- Wine-tasting glass
ISO 3591:1977 - Analyse sensorielle -- Appareillage -- Verre a dégustation pour l'analyse sensorielle des vins
ISO 3591:1977 - Analyse sensorielle -- Appareillage -- Verre a dégustation pour l'analyse sensorielle des vins
Frequently Asked Questions
ISO 3591:1977 is a standard published by the International Organization for Standardization (ISO). Its full title is "Sensory analysis - Apparatus - Wine-tasting glass". This standard covers: The tasting glass consists of a cup (an "elongated egg") supported by a stem resting on a base. The opening of the cup is narrower than the convex part so as to concentrate the bouquet. Further are given physical, dimensional and special characteristics. An annex comprises recommendations for use.
The tasting glass consists of a cup (an "elongated egg") supported by a stem resting on a base. The opening of the cup is narrower than the convex part so as to concentrate the bouquet. Further are given physical, dimensional and special characteristics. An annex comprises recommendations for use.
ISO 3591:1977 is classified under the following ICS (International Classification for Standards) categories: 67.240 - Sensory analysis; 67.260 - Plants and equipment for the food industry. The ICS classification helps identify the subject area and facilitates finding related standards.
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Standards Content (Sample)
SLOVENSKI STANDARD
01-februar-1997
6HQ]RULþQDDQDOL]D2SUHPD'HJXVWDFLMVNLNR]DUHF
Sensory analysis -- Apparatus -- Wine-tasting glass
Analyse sensorielle -- Appareillage -- Verre à dégustation pour l'analyse sensorielle des
vins
Ta slovenski standard je istoveten z: ISO 3591:1977
ICS:
67.240 6HQ]RULþQDDQDOL]D Sensory analysis
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
INTERNATIONAL STANDARD
INTERNATIONAL ORGANlZATlON FOR STANDARDIZATION .MEXCaYHAPO,llHAX OPTAHM3AUWR IlO ~AH~APTW3ALWli.ORGANISATION INTERNATIONALE DE NORMALISATION
Sensory analysis - Apparatus - Wine-tasting glass
Verre ;i d4gustation pour l’analyse sensorielle des vins
Analyse sensorielle - Appareillage -
First edition - 1977-06-01
Ref. No. IS0 3591-1977 (E)
UDC 662.2/.3 : 159.933/.934 : 642.72
Descriptors : sensory analysis, test equipment, dimensions, physical properties, drinking glasses, beverages, wines.
Price based on 3 pages
FOREWORD
IS0 (the International Organization for Standardization) is a worldwide federation
of national standards institutes (IS0 member bodies). The work of developing
International Standards is carried out through IS0 technical committees. Every
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 IS0 Council.
International Standard IS0 3591 was developed by Technical Committee
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
Romania
Austria Ghana
Bulgaria Hungary South Africa, Rep. of
Chile India Spain
Turkey
Czechoslovakia Israel
Netherlands United Kingdom
Ethiopia
Poland
France
No member body expressed disapproval of the document.
0 International Organization for Standardization, 1977 l
Printed in Switzerland
IS0 35914977 (E)
INTERNATIONAL STANDARD 1
Sensory analysis - Apparatus - Wine-tasting glass
The tasting glass shall be annealed to a good commercial
1 SCOPE AND FIELD OF APPLICATION
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.
b
The tasting glass may be graduated.
A small ground area for marking may be
...
INTERNATIONAL STANDARD
INTERNATIONAL ORGANlZATlON FOR STANDARDIZATION .MEXCaYHAPO,llHAX OPTAHM3AUWR IlO ~AH~APTW3ALWli.ORGANISATION INTERNATIONALE DE NORMALISATION
Sensory analysis - Apparatus - Wine-tasting glass
Verre ;i d4gustation pour l’analyse sensorielle des vins
Analyse sensorielle - Appareillage -
First edition - 1977-06-01
Ref. No. IS0 3591-1977 (E)
UDC 662.2/.3 : 159.933/.934 : 642.72
Descriptors : sensory analysis, test equipment, dimensions, physical properties, drinking glasses, beverages, wines.
Price based on 3 pages
FOREWORD
IS0 (the International Organization for Standardization) is a worldwide federation
of national standards institutes (IS0 member bodies). The work of developing
International Standards is carried out through IS0 technical committees. Every
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 IS0 Council.
International Standard IS0 3591 was developed by Technical Committee
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
Romania
Austria Ghana
Bulgaria Hungary South Africa, Rep. of
Chile India Spain
Turkey
Czechoslovakia Israel
Netherlands United Kingdom
Ethiopia
Poland
France
No member body expressed disapproval of the document.
0 International Organization for Standardization, 1977 l
Printed in Switzerland
IS0 35914977 (E)
INTERNATIONAL STANDARD 1
Sensory analysis - Apparatus - Wine-tasting glass
The tasting glass shall be annealed to a good commercial
1 SCOPE AND FIELD OF APPLICATION
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.
b
The tasting glass 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 colourlessl) 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 (crystal8 glass) is a colourless
the colour of the wine and thus to el
...
~~
NORME INTERNATIONALE
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION l EXAYHAPOAHAfi OPI-AHM3ALVf%l n0 CTAHJI[APTH3ALJWW .ORGANISATION INTERNATIONALE DE NORMALISATION
Analyse sensorielle - Appareillage - Verre à dégustation
pour l’analyse sensorielle des vins
Sensory analysis - Apparatus - Wine-tasting glass
Première édition - 1977-06-01
A
IL
-
CDU 662.2/.3 : 159.933/.934 : 642.72 Réf. no : ISO 3591-1977 (F)
fi
Descripteurs : analyse sensorielle, matériel d’essai, dimension, propriété physique, verre à boire, boisson, vin.
i3
s
Prix basé sur 3 pages
AVANT-PROPOS
L’ISO (Organisation internationale de normalisation) est une fédération mondiale
d’organismes nationaux de normalisation (comités membres de I’ISO). L’élaboration
des Normes internationales est confiée aux comités techniques de I’ISO. Chaque
comité membre intéressé par une étude a le droit de faire partiedu comité technique
Les organisations internationales, gouvernementales et non
correspondant.
gouvernementales, en liaison avec I’ISO, participent également aux travaux.
Les projets de Normes internationales adoptés par les comités techniques sont
soumis aux comités membres pour approbation, avant leur acceptation comme
Normes internationales par le Conseil de I’ISO.
La Norme internationale ISO 3591 a été élaborée par le comité technique
lSO/TC 34, Produits agricoles ahmentaires, et a été soumise aux comités membres
en août 1974.
Les comités membres des pays suivants l’ont approuvée :
Afrique du Sud, Rép. d’ Éthiopie Pologne
Allemagne France Portugal
Australie Ghana Roumanie
Autriche Hongrie Royaume-Uni
Bulgarie Inde Tchécoslovaquie
Chili Israël Turquie
Espagne Pays-Bas
Aucun comité membre ne l’a désapprouvée.
0 Organisation internationale de normalisation, 1977 l
Imprimé en Suisse
ISO 35914977 (F)
NORME INTERNATIONALE
Analyse sensorielle - Appareillage - Verre à dégustation
pour l’analyse sensorielle des vins
1 OBJET ET DOMAINE D’APPLICATION 4 CARACTÉRISTIQUES DIMENSIONNELLES
La présente Norme internationale spécifie les caracté- Le verre à dégustation doit avoir les dimensions indiquées
ristiques d’un verre à dégustation destiné à l’analyse
sur la figure.
sensorielle des vins. Ce verre à dégustation peut être utilisé
pour l’examen, par tous les types d’essais (dégustation
simple, analyse de profil, etc.), de tous les caractères
organoleptiques des échantillons de vins (couleur, limpidité,
5 CARACTÉRISTIQUES PARTICULIÈRES
odeur, flaveur).
5.1 Couvercle
2 DESCRIPTION (Voir la figure)
Le verre à dégustation peut, en cas de besoin, être muni
Le verre à dégustation est constitué d’un gobelet (dit
d’un couvercle.
«en œuf allongé))) porté par une jambe reposant sur un
pied. L’ouverture du gobelet est plus étroite que la partie
convexe de façon à concentrer les odeurs.
5.2 Marquage
Le verre à dégustation peut être gradué.
3 CARACTÉRISTIQUES PHYSIQUES
Une petite zone dépolie pour le marquage peut être prévue
Le verre à dégustation doit être fait à partir d’un verre
sur la surface supérieure du pied.
transparent incolore l) (voir la note) qui soit exempt de
rayures et de bulles.
5.3 Verre coloré
NOTE - Le verre du type dit «cristallin)) est un verre transparent
incolore qui convient parfaitement. Ses principales caractéristiques
Pour certains essais particuliers, il est nécessaire d’utiliser
sont les suivantes :
un verre à dégustation en verre de couleur ‘suffisamment
Oxyde de zinc (ZnO), oxyde de baryum (BaO), o
...
~~
NORME INTERNATIONALE
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION l EXAYHAPOAHAfi OPI-AHM3ALVf%l n0 CTAHJI[APTH3ALJWW .ORGANISATION INTERNATIONALE DE NORMALISATION
Analyse sensorielle - Appareillage - Verre à dégustation
pour l’analyse sensorielle des vins
Sensory analysis - Apparatus - Wine-tasting glass
Première édition - 1977-06-01
A
IL
-
CDU 662.2/.3 : 159.933/.934 : 642.72 Réf. no : ISO 3591-1977 (F)
fi
Descripteurs : analyse sensorielle, matériel d’essai, dimension, propriété physique, verre à boire, boisson, vin.
i3
s
Prix basé sur 3 pages
AVANT-PROPOS
L’ISO (Organisation internationale de normalisation) est une fédération mondiale
d’organismes nationaux de normalisation (comités membres de I’ISO). L’élaboration
des Normes internationales est confiée aux comités techniques de I’ISO. Chaque
comité membre intéressé par une étude a le droit de faire partiedu comité technique
Les organisations internationales, gouvernementales et non
correspondant.
gouvernementales, en liaison avec I’ISO, participent également aux travaux.
Les projets de Normes internationales adoptés par les comités techniques sont
soumis aux comités membres pour approbation, avant leur acceptation comme
Normes internationales par le Conseil de I’ISO.
La Norme internationale ISO 3591 a été élaborée par le comité technique
lSO/TC 34, Produits agricoles ahmentaires, et a été soumise aux comités membres
en août 1974.
Les comités membres des pays suivants l’ont approuvée :
Afrique du Sud, Rép. d’ Éthiopie Pologne
Allemagne France Portugal
Australie Ghana Roumanie
Autriche Hongrie Royaume-Uni
Bulgarie Inde Tchécoslovaquie
Chili Israël Turquie
Espagne Pays-Bas
Aucun comité membre ne l’a désapprouvée.
0 Organisation internationale de normalisation, 1977 l
Imprimé en Suisse
ISO 35914977 (F)
NORME INTERNATIONALE
Analyse sensorielle - Appareillage - Verre à dégustation
pour l’analyse sensorielle des vins
1 OBJET ET DOMAINE D’APPLICATION 4 CARACTÉRISTIQUES DIMENSIONNELLES
La présente Norme internationale spécifie les caracté- Le verre à dégustation doit avoir les dimensions indiquées
ristiques d’un verre à dégustation destiné à l’analyse
sur la figure.
sensorielle des vins. Ce verre à dégustation peut être utilisé
pour l’examen, par tous les types d’essais (dégustation
simple, analyse de profil, etc.), de tous les caractères
organoleptiques des échantillons de vins (couleur, limpidité,
5 CARACTÉRISTIQUES PARTICULIÈRES
odeur, flaveur).
5.1 Couvercle
2 DESCRIPTION (Voir la figure)
Le verre à dégustation peut, en cas de besoin, être muni
Le verre à dégustation est constitué d’un gobelet (dit
d’un couvercle.
«en œuf allongé))) porté par une jambe reposant sur un
pied. L’ouverture du gobelet est plus étroite que la partie
convexe de façon à concentrer les odeurs.
5.2 Marquage
Le verre à dégustation peut être gradué.
3 CARACTÉRISTIQUES PHYSIQUES
Une petite zone dépolie pour le marquage peut être prévue
Le verre à dégustation doit être fait à partir d’un verre
sur la surface supérieure du pied.
transparent incolore l) (voir la note) qui soit exempt de
rayures et de bulles.
5.3 Verre coloré
NOTE - Le verre du type dit «cristallirw est un verre transparent
incolore qui convient parfaitement. Ses principales caractéristiques
Pour certains essais particuliers, il est nécessaire d’utiliser
sont les suivantes :
un verre à dégustation en verre de couleur ‘suffisamment
Oxyde de zinc (ZnO), oxyde de baryum (BaO), ox
...
ISO 3591:1977 is a standard that describes the design and features of a wine-tasting glass. The glass has an elongated egg-shaped cup that is supported by a stem and base. The opening of the cup is narrower than the rest of the glass to concentrate the aroma of the wine. The standard also provides details about the physical, dimensional, and special characteristics of the glass. Additionally, an annex includes recommendations for using the glass.
タイトル：ISO 3591:1977 - 感覚分析-装置-ワインテイスティンググラス 記事の内容：この記事は、ワインのテイスティングに使用される感覚分析用の装置であるワインテイスティンググラスについて議論しています。グラスは、カップ（「細長い卵」）を支えるベースの上にあるステムで支持されています。カップの開口部は凸部よりも狭くなっているため、ブーケを集中させることができます。さらに、物理的な特性、寸法、特別な特徴についても記載されています。また、使用のための推奨事項が含まれた付録もあります。
記事のタイトル：ISO 3591:1977 - 感覚分析 - 装置 - ワインテイスティンググラス 記事の内容：テイスティンググラスは、カップ（「細長い卵」の形）がベースに支えられたステムによって構成されています。カップの口は凸部分よりも狭くなっており、ブーケを集中させます。さらに、物理的な特性、寸法、特別な特徴が記載されています。付録では使用に関する推奨事項が記載されています。
기사 제목: ISO 3591:1977 - 감각 분석 - 기기 - 와인 마시는 유리 기사 내용: 이 시음용 유리는 기둥이 베이스에 매달린 동그란 잔으로 구성되어 있다. 잔의 구멍은 볼록한 부분보다 좁아서 향기를 집중시킨다. 또한, 물리적, 치수 및 특수 특징도 제공된다. 부록에는 사용에 대한 권장 사항이 포함된다.
The ISO 3591:1977 article discusses the sensory analysis apparatus used for wine tasting, specifically the wine-tasting glass. The glass is designed with an elongated egg-shaped cup supported by a stem and base. The opening of the cup is narrower than the convex part, allowing for the concentration of the wine's bouquet. The article also provides information about the physical, dimensional, and special characteristics of the glass. Additionally, there is an annex that includes recommendations for the use of the glass.
ISO 3591:1977 - 감각 분석-장치-와인 시음용 유리에 관한 기사를 다음과 같이 한국어로 요약합니다: 이 기사는 와인 시음에 사용되는 감각 분석용 장치인 와인 시음용 유리에 대해 논의합니다. 이 유리는 잎사귀 모양의 컵이 기둥과 베이스로 이루어진 형태로 디자인되어 있습니다. 컵의 입구는 볼록한 부분보다 좁아져 향기가 집중되도록 설계되었습니다. 이 기사에는 또한 유리의 물리적, 치수 및 특수 특성에 대한 정보도 제공됩니다. 또한 사용 권장 사항을 포함한 부록도 있습니다.
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