T/XJWA 001-2023 Seckel Pear Wine

Scope

Scope: This document specifies the terms and definitions, process requirements, production process, inspection and testing, technical requirements, physical and chemical indicators, test methods, inspection rules, labeling, packaging, transportation, and storage for plum fermented wine. This document applies to plum fermented wine made from fresh plums as the main raw material, with the addition of yeast and other auxiliary materials through fermentation and brewing; Main technical content: - Sensory requirements: - Appearance: Clear and transparent, without suspended matter, with a small amount of natural sediment allowed at the bottom of the bottle; - Color: Peach red, gemstone red, or amber; - Aroma: With the fresh fruity aroma of plums and a delicate, sweet, and elegant wine aroma; - Taste: With a pure, fresh, and pleasant taste, a mellow body, and a balanced sweetness and acidity. - Physical and chemical requirements: - Alcohol content (a at 20℃, %vol): For plum wines other than liqueurs, ≥ 7.0%; for plum liqueurs, ≥ 15.0%; - Total sugar (glucose, g/L): For dry plum wines, ≤ 4.0 g/L; for semi-dry plum wines, 4.1–12.0 g/L; for semi-sweet plum wines, 12.1–45.0 g/L; for sweet plum wines, ≥ 45.0 g/L; - Ice wine: ≥ 120.0 g/L; - Volatile acid (as acetic acid, g/L): ≤ 2.0; - Dry extract (g/L): ≥ 16.0; - Total sulfur dioxide (mg/L): For dry, semi-dry, and semi-sweet plum wines, and plum liqueurs, ≤ 250 mg/L; for sweet plum wines, ≤ 400 mg/L; - Methanol (g/L): ≤ 2.0; - Copper (mg/L): ≤ 1.0.

Development Information

Related Standards