T/XJWA 007-2024 Mulberry Wine

Scope

Scope: This document specifies the terms and definitions, product classification, requirements, analytical methods, inspection rules, marking, packaging, transportation, and storage of mulberry wine. This document applies to the production, inspection, and sales of mulberry wine; Main technical content: - Mulberry fermented wine process: harvesting and selecting fresh mulberries, crushing and pulping, fermentation (adding yeast, etc.), separating skins and pulp, clarification, storage, blending and filtration, sterilization, filling, packaging, and finished product. - Mulberry liqueur process: harvesting and selecting fresh mulberries, crushing and pulping, fermentation (adding yeast, etc.), separating skins and pulp, adjusting components (adding mulberry juice, concentrated mulberry juice, distilled spirits, brandy, or food-grade alcohol to adjust the alcohol content to 15.0–22.0% vol), aging, blending, filtration, sterilization, filling, packaging, and finished product. - Flavored mulberry wine process: harvesting and selecting fresh mulberry, crushing and pulping, fermentation (adding yeast, etc.), soaking in plant aromas/adding plant aroma extracts, blending, filtration, sterilization, filling, packaging, and finished product. - Low-alcohol mulberry wine process: harvesting and selecting fresh mulberry, crushing and pulping, fermentation (adding yeast, etc.), terminating fermentation (alcohol content ≤ 7% vol), separating skins and pulp, blending, filtration, sterilization, filling, packaging, and finished product. - Total sugar (as glucose): - Dry type: ≤ 6.0 g/L - Semi-dry type: 6.1–16.0 g/L - Semi-sweet type: 16.1–45.0 g/L - Sweet type: ≥ 45.1 g/L - Sparkling mulberry wine: - Dry type: 17.1–32.0 g/L - Semi-dry type: 32.1–50.0 g/L - Sweet type: ≥ 50.1 g/L - Dry extract: - White mulberry wine: ≥ 16.0 g/L - Peach-red mulberry wine: ≥ 17.0 g/L - Red mulberry wine: ≥ 18.0 g/L - Volatile acid (as acetic acid)

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