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GB/T 4928-2008: Method for analysis of beer
Status: Valid GB/T 4928: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 4928-2008 | English | 1039 |
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7 days [Need to translate]
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Method for analysis of beer
| Valid |
GB/T 4928-2008
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| GB/T 4928-2001 | English | RFQ |
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9 days [Need to translate]
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Method for analysis of beer [including MODIFICATION 1]
| Obsolete |
GB/T 4928-2001
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| GB/T 4928-1991 | English | 519 |
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4 days [Need to translate]
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Analytic methods of beer
| Obsolete |
GB/T 4928-1991
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PDF similar to GB/T 4928-2008
Basic data | Standard ID | GB/T 4928-2008 (GB/T4928-2008) | | Description (Translated English) | Method for analysis of beer | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X62 | | Classification of International Standard | 67.160.10 | | Word Count Estimation | 47,463 | | Date of Issue | 2008-06-25 | | Date of Implementation | 2009-06-01 | | Older Standard (superseded by this standard) | GB/T 4928-2001 | | Quoted Standard | GB/T 601; GB/T 602; GB/T 603; GB 4927; GB/T 6682 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.11 (Total No.124) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the method of analysis of beer products. This standard applies to detect various types of beer products. | GB/T 4928-2008: Method for analysis of beer---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Method for analysis of beer
ICS 67.160.10
X62
National Standards of People's Republic of China
Replacing GB/T 4928-2001
Beer Analysis
Posted 2008-06-25
2009-06-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Preface Ⅰ
1 Scope 1
2 Normative references 1
3 1 General Provisions
4 Sample Preparation (physical and chemical analysis) and aseptic sampling (microbiological testing by) 1
5 sensory analysis 2
Turbidity 4 6
7 bubble holding of 4
8 Alcohol 5
9 original wort concentration 8
10 9 Total Acid
11 CO 11
12 pairs of 13-acetyl
13 real (actual) fermentation degree 14
14 invertase activity 15
15 15 net content
Appendix A (normative) the relative density of the aqueous solution of alcohol and alcohol (ethanol content) table (20 ℃) \u200b\u200b17
Appendix B (normative) relative density and degree Plato or extract a percentage (20 ℃) \u200b\u200bsugar solution and calculate the original wort
Concentration empirical correction table 22
Analysis Appendix C (informative) Index of 33 companies controlled technology
Foreword
This standard replaces GB/T 4928-2001 "beer analysis method."
This standard compared with GB/T 4928-2001 The main changes are as follows.
--- Remove wine sensory evaluation of environmental assessment by GB/T 13868 and wine-tasting by GB/T 14195 perform two terms;
--- Net content in the original standard deviation to the negative net contents;
--- Adds a second method spectrophotometer;
--- Bubble determination of support, stopwatch law that pouring a cupful of time;
--- Determination of alcohol, gas chromatography internal standard method will be "n-propanol" to "n-butanol";
--- Determination of diacetyl, the quartz glass cuvette to cuvette;
--- Some analysis indicators, the company's need for self-control, is still listed as Appendix C, for corporate information.
This standard Annex A, Annex B is normative appendix, Appendix C is informative appendix.
This standard by the National Standardization Technical Committee on Food Wine Industry Technical Committee and centralized.
This standard is drafted by. China Food Fermentation Industry Research Institute, Tsingtao Brewery Co., Ltd., Guangzhou Zhujiang Brewery Co. Shares
Company, Beijing Yanjing Brewery Co Ltd, Kingway (China) Co., Ltd., Hangzhou Xihu Beer Asahi (Stock) Co., Ltd.
The main drafters of this standard. Kang Yongpu, Zhang Wei, Dong Jianjun, Liu Cleveland, Lin Zhiping, Song Changxin, Ye Qing, Lin Yan, Tu Jing Xia.
This standard replaces the standards previously issued as follows.
--- GB 4928-1985, GB 4928-1991, GB/T 4928-2001.
Beer Analysis
1 Scope
This standard specifies the method for the analysis of beer products.
This standard applies to detect various types of beer products.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
Preparation of GB/T 601 chemical reagent standard titration solution
GB/T 602 Determination of impurities in chemical reagents prepared standard solution (GB/T 602-2002, ISO 6353-1. 1982, NEQ) with
GB/T 603 chemical reagent test method Preparations of articles (GB/T 603-2002, ISO 6353-1 with. 1982,
NEQ)
GB 4927 beer
GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD)
3 General
3.1 standard terminology employed, the units of measurement should be consistent with national standards.
3.2 standard used in a variety of analytical instruments (such as. analytical balance, spectrophotometer, etc.) should be regularly checked and tested; used density bottles, pipettes,
Flask and other glass measuring instruments shall be related to verification procedures corrected.
3.3 standard used in the water, did not specify when the other requirements should be consistent with GB/T 6682 requirements. The reagents used in the other does not indicate
When the specifications, refer to AR (AR).
3.4 standard "solution", unless otherwise stated, refer to the aqueous solution.
3.5 same detecting projects, analysis methods, each laboratory can be selected according to their conditions of two or more, but the first law arbitration law.
Preparation of 4 samples (physical and chemical analysis) and aseptic sampling (microbiological testing by)
4.1 Preparation of the sample
4.1.1 Method summary
To ensure a representative sample, no loss or less loss of alcohol under the premise, with shaking, stirring or ultrasound, etc. to remove the wine samples
Carbon dioxide gas.
4.1.2 First Law
The thermostat to 15 ℃ ~ 20 ℃ wine samples into the 1000mL about 300mL Erlenmeyer flask, cover plug (rubber plug), in the heated indoor light
Light shaking, Kayseri deflated (began to "pop" sound), the cover plug. Repeatedly, until gas evolution ceased. Quick-drying with a single layer of filter paper (funnel
Above the surface of the cover glass) and filtered.
4.1.3 Method II
Using ultrasonic or magnetic stirring method degassing the wine thermostat to 15 ℃ ~ 20 ℃ transferred to a sample of about 300mL bottle with a vent plug, set
Ultrasonic water bath (or stirrer), ultrasound (or stirred) a certain time, with a single quick-drying the filter paper (funnel covered with a surface
glass).
NOTE. To determine the results were similar to the first method by comparison to alcohol to determine if ultrasound (or stirring) time and temperature.
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