T/XJWA 011-2024 Active Group standards

T/XJWA 011-2024 Xinjiang dry red wine color, flavor, and quality characterization index system

Publish Date: 2024-12-20 Implement Date: 2024-12-30 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 011-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Fermented wine

ICS Name: Alcoholic beverages

Publish Date: 2024-12-20

Implement Date: 2024-12-30

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: The color and flavor quality of Xinjiang dry red wine is characterized by 18 physicochemical indicators, which constitute the characterization index system of the color and flavor quality of Xinjiang wine, including seven color physicochemical indicators such as total anthocyanins, ionization index, L*, a*, b*, and hab; and eleven flavor physicochemical indicators such as total phenols, flavonols, tartrate esters, flavanols, total tannins, hydrochloric acid index, ethanol index, gelatin index, DPPH antioxidant activity, pH, and total acidity.