T/XJWA 005-2024 Active Group standards

T/XJWA 005-2024 The method for characterizing the flavor and quality of Xinjiang dry red wine

Publish Date: 2024-12-15 Implement Date: 2024-12-25 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 005-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Alcoholic beverages

Publish Date: 2024-12-15

Implement Date: 2024-12-25

Scope

Scope: This document specifies the terms and definitions, and characterization methods for the flavor and quality of Xinjiang dry red wine. This document is applicable to the characterization of the flavor and quality of Xinjiang dry red wine; Main technical content: Characterization methods for the physicochemical indicators of dry red wine, and the flavor substances (or after processing) corresponding to the physicochemical indicators of dry red wine have greater absorption at specific wavelengths, and the specific wavelengths of greater 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 determined by spectrophotometry, and the content or index of the corresponding flavor substances are measured, thereby characterizing the physicochemical indicators of dry red wine and reflecting the physicochemical properties of dry red wine