T/AMA 001-2021 Awadimuisalees

Scope

Scope: This document specifies the terms and definitions, product classification, requirements, test methods, inspection rules, and marking, packaging, transportation, and storage for Awati Musalees; This document is applicable to the production, inspection, and sales of Awati Musalees; Main technical content: I. Sensory requirements (I) Turbidity: 1. Clear Awati Musalees ≤ 2 NTU 2. Clarified Awati Musalees 2 NTU ~ 100 NTU 3. Turbid Awati Musalees 100 NTU ~ 1500 NTU (II) Color: Nearly colorless, light yellow, dark yellow, orange-yellow, reddish-brown, and earthy yellow (III) Aroma and taste: 1. The aroma should have a pure, elegant, and pleasant fruity fragrance and the characteristic aroma of the ingredients, with no off-odors or bad smells. 2. Taste: Dry Awati Musalees should have a pure, refreshing taste and a pleasant caramel aroma, with a complete body; Semi-sweet and sweet Awati Musalees should have a sweet and mellow taste and a rich caramel aroma, with a balanced sweet-sour ratio and a full body. (IV) Typical characteristics: It should possess the characteristics and style of Awati Musalees. II. Physical and chemical indicators (I) Alcohol content (at 20°C): /% (by volume): ≥ 7.0 (II) Total sugar (calculated as glucose)/(g/L): 1. Dry Awati Musalees ≤ 15.0 2. Semi-sweet Awati Musalees 15.1 ~ 45.0 3. Sweet Awati Musalees ≥ 45.1 (III) Volatile acid (calculated as acetic acid)/(g/L): ≤ 2.0 (IV) Total sulfur dioxide (mg/L): 1. Traditional process Awati Musalees ≤ 20 2. New process Awati Musalees: Dry type ≤ 250 Semi-sweet and sweet type ≤ 400 (V) Extract/ (g/L): ≥ 17.0 (VI) Sorbic acid or potassium sorbate (calculated as sorbic acid mg/L): ≤ 200 (VII) Benzoic acid or sodium benzoate (calculated as benzoic acid mg/L): ≤ 50 (VIII) Iron/ (mg/L): ≤ 30.0 (IX) Methanol (mg/l): ≤ 400 GB 5009.266

Development Information

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