T/XJWA 003-2024 Active Group standards

T/XJWA 003-2024 Xinjiang dry red wine color, flavor, and quality characterization index system

Publish Date: 2024-12-15 Implement Date: 2024-12-25 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/XJWA 003-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Fermented wine

ICS Name: Alcoholic beverages

Publish Date: 2024-12-15

Implement Date: 2024-12-25

Scope

Scope: This document specifies the terms and definitions, requirements, hygiene, and analytical methods related to the color and flavor quality of Xinjiang dry red wine, which can be used for the evaluation and management of the color and flavor quality of Xinjiang dry red wine. Main technical content: Indicator requirements: - Total anthocyanins (calculated as cyanidin-3-O-glucoside, mg/L): 26~300 - Ionization index (%): 19~89 - L*39~80, a*10~45, b*10~50 - Hue (hab): 30~60 - Total phenols (mg/L): 3650~9000 - Flavonols (mg/L): 85~400 - Tartrate (mg/L): 115~1400 - Flavanols (mg/L): 100~1300 - Total tannins (mg/L): 1050~4070 - Hydrochloric acid index (%): 6~50 - Ethanol index (%): 8~50 - Gelatin index (%): 8~60 - DPPH antioxidant activity (μmol/L): 685~1100 - pH: 3.40~4.30 - Total acidity (g/L): 3.50~7.00