T/XJWA 013-2024 Active Group standards

T/XJWA 013-2024 The Method for Characterizing the Flavor Quality of Xinjiang Dry Red Wine

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 013-2024

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, and characterization methods for the flavor quality of dry red wine in Xinjiang. This document is applicable to the characterization of the flavor quality of dry red wine in Xinjiang; Main technical content: The flavor substances (or after processing) corresponding to the physicochemical indicators of dry red wine have significant absorption at specific wavelengths, and the specific wavelengths of significant absorption of different flavor substances (or after processing) are different. The absorbance values of dry red wine samples (or after processing) at each specific wavelength are measured using spectrophotometry to determine the content or index of the corresponding flavor substances, thereby characterizing the physicochemical indicators of dry red wine and reflecting its flavor and physicochemical properties.