DB34/T 3054-2017 Active Anhui ProvinceLocal standards

DB34/T 3054-2017 Nearly Infrared Method for Rapid Determination of Main Aroma Components in Strong Aroma Type Base Liquor

Publish Date: 2017-12-30 Implement Date: 2018-01-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 30

Download

Basic Information

Standard Code: DB34/T 3054-2017

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Food hygiene

ICS Name: Food Composite

Publish Date: 2017-12-30

Implement Date: 2018-01-30

Pages: 6 pages

Scope

This standard specifies the analytical method for determining the main flavor components of mellow-flavored base wine by near-infrared spectroscopy. This standard is applicable to the determination of the contents of ethyl hexanoate, ethyl lactate, ethyl acetate, and ethyl butyrate in mellow-flavored base wine.

Development Information

Pages: 6 pages

Related Standards

GB 2757-1981 Replaced

GB 2757-1981 Hygienic standard for distilled liquor and formulated liquor

Publish Date: 1981-09-23

GB/T 5490-1985 Replaced

GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils

Publish Date: 1985-11-02

GB/T 5491-1985 Replaced

GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction

Publish Date: 1985-11-02

GB/T 5492-1985 Replaced

GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste

Publish Date: 1985-11-02

GB/T 5493-1985 Replaced

GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture

Publish Date: 1985-11-02

GB/T 5494-1985 Replaced

GB/T 5494-1985 Inspection of grain and oilseeds Methods for determination of foreign matter and unsound kernels

Publish Date: 1985-11-02