Salmonella

ICS 67. 160. 10 X 62

GB
National standard of People’s Republic of China
GB/T 15038-2006
Substitute for GB/T 15038-1994

Analytical methods of wine and fruit wine

Issued on 12/11/2006

Implemented on 01/01/2008

Issued by General Administration of Quality Supervision, Inspection and Quarantine of People’s Republic of China and Standardization Administration of People’s Republic ofChina

CB/T 15038—2006

Contents
Preface ........................................................................................................................................................... 4 1. Scope ....................................................................................................................................................... 5 2. Cited normative documents................................................................................................................ 5 3. Sensory analysis ................................................................................................................................... 5 3.1 3.2 3.3 Rationale................................................................................................................................... 5 Tasting wine ............................................................................................................................. 5 Sensory inspection and evaluation ...................................................................................... 6

4 Chemical and Physical Analysis....................................................................................................... 7 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 Alcohol Degree ....................................................................................................................... 7 Total sugar and reduced sugar ............................................................................................ 12 Sugar-free extract.................................................................................................................. 14 Total acid ................................................................................................................................ 15 Volatile acids .......................................................................................................................... 17 Citric acid............................................................................................................................... 19 Carbon dioxide ...................................................................................................................... 21 Sulfur dioxide ........................................................................................................................ 22Iron........................................................................................................................................... 27

4.10 Copper ..................................................................................................................................... 33 4.11 Methanol................................................................................................................................. 36

4.12 Ascorbic acid ( Vitamin C) ................................................................................................. 41 4.13 Sugar content and organic acids ........................................................................................ 43 4.14 Resveratrol............................................................................................................................. 43 4.15 Ensory evaluation ................................................................................................................. 44 Appendix A ( normative appendix) Reference table for density of aqueous solution of alcohol vs. alcohol degree( alcohol content) （20℃） .................................................................................. 45 Appendix B (...