T/WHSPTYPTJCYXH WHPTCY0002-2018 Active Group standards

T/WHSPTYPTJCYXH WHPTCY0002-2018 The sensory characteristics of Wuhai dry red wine are subject to group standards

Publish Date: 2018-11-19 Implement Date: 2018-12-28 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/WHSPTYPTJCYXH WHPTCY0002-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Sensory analysis

Publish Date: 2018-11-19

Implement Date: 2018-12-28

Scope

Scope: This standard specifies the terms, technical requirements, test methods, inspection rules, and marking, packaging, transportation, and storage of dry red wine from organic products in Wuhai City. This standard applies to dry red wine that has obtained the geographical indication of Wuhai region. Main technical content: From November 19 to 21, 2017, the Wuhai City Grape and Wine Industry Association organized domestic wine experts to conduct sensory characteristic analysis of desert wine samples from the Wuhai production area at Hanson Winery in Wuhai. Through sensory analysis by experts on the sensory characteristics of each wine sample and multivariate statistical analysis of the data, the following conclusions on the "Sensory Characteristics of Desert Wine from the Wuhai Production Area (hereinafter referred to as Wuhai Wine)" were drawn. Due to the unique ecological conditions and grape variety structure of Wuhai, Wuhai wine has a distinctive style (i.e., terroir characteristics). The characteristic descriptors of Wuhai dry red wine are: rich fruit aroma, black berry and jam aroma; rich aged aroma, spicy aroma and roasted aroma; leather and mineral odor. New wine has rich fruit aroma, mainly black berry and jam aroma; aged wine has rich aroma, mainly spicy aroma and roasted aroma. In addition to the above characteristics, sweet red wine also has the aroma of preserved fruits.