T/GZCX 005-2021 Prickly pear sparkling wine

Scope

Scope: This standard specifies the requirements, test methods, inspection rules, and marking, packaging, transportation, and storage for prickly pear sparkling wine. This standard applies to prickly pear sparkling wine made from not less than 20% prickly pear fermentation liquid, through filtration, blending, sterilization, and packaging processes, with a CO2 pressure of 0.1 MPa to 0.35 MPa at 20°C and an ethanol content of 3% vol to 7% vol. Main technical content: 4.1 Requirements 4.1.1 White sugar shall comply with the provisions of GB/T 317. 4.1.2 Water used in production and processing shall comply with the provisions of GB 5749. 4.1.3 Yeast shall comply with the provisions of GB 31639. 4.1.4 Potassium metabisulfite shall comply with the provisions of GB 25570. 4.1.5 Prickly pear fruits shall be free from mold, spoilage, and visible foreign impurities; prickly pear juice shall be bright in color, free from browning, impurities, and abnormal odors, and comply with the provisions of GB 2762 and GB 2763 and the corresponding national food safety standards. 4.1.6 Rock sugar shall comply with the provisions of GB/T 35883. 4.1.7 Honey shall comply with the provisions of GB 14963. 4.1.8 Other raw materials and auxiliary materials shall comply with the provisions of the corresponding national food safety standards. 4.2 Sensory requirements Sensory requirements are specified in Table 1. Table 1 Sensory requirements Item Standard Test method Color The product shall have a uniform and consistent color characteristic of the product. GB/T 15038 Appearance Transparent liquid with no obvious suspended matter. A small amount of sediment may be allowed after long-term storage. Aroma and taste The product shall have the characteristic aroma and taste of this type of wine, with no abnormal odors. Typicality The product shall have the characteristics and style of prickly pear wine. 4.3 Physical and chemical indicators Physical a

Development Information

Related Standards