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GB/T 5009.49-2008: Method for analysis of hygienic standard of fermented alcoholic beverages and their integrated alcoholic beverages
Status: Valid GB/T 5009.49: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 5009.49-2008 | English | 189 |
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Method for analysis of hygienic standard of fermented alcoholic beverages and their integrated alcoholic beverages
| Valid |
GB/T 5009.49-2008
|
| GB/T 5009.49-2003 | English | 199 |
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Method for analysis of hygienic standard of fermented wines
| Obsolete |
GB/T 5009.49-2003
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| GB/T 5009.49-1996 | English | 199 |
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Method for analysis of hygienic standard of fermented wine
| Obsolete |
GB/T 5009.49-1996
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| GB 5009.49-1985 | English | 199 |
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Method for analysis of hygienic standard of fermented wine
| Obsolete |
GB 5009.49-1985
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PDF similar to GB/T 5009.49-2008
Basic data | Standard ID | GB/T 5009.49-2008 (GB/T5009.49-2008) | | Description (Translated English) | Method for analysis of hygienic standard of fermented alcoholic beverages and their integrated alcoholic beverages | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.040 | | Word Count Estimation | 8,864 | | Date of Issue | 2008-11-21 | | Date of Implementation | 2009-03-01 | | Older Standard (superseded by this standard) | GB/T 5009.49-2003 | | Quoted Standard | GB/T 5009.1-2003; GB/T 5009.12; GB/T 5009.34-2003; GB/T 5009.185 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.22 (Total No.135) | | 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 preparation of fermented wine and health indicators in the analysis. This standard applies to the preparation of fermented and analysis of the health indicators of the wine. | GB/T 5009.49-2008: Method for analysis of hygienic standard of fermented alcoholic beverages and their integrated alcoholic beverages
---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 hygienic standard of fermented alcoholic beverages and their integrated alcoholic beverages
ICS 67.040
C53
National Standards of People's Republic of China
Replacing GB/T 5009.49-2003
Fermented wine and analysis of hygienic standard of preparation
Posted 2008-11-21
2009-03-01 implementation
People's Republic of China Ministry of Health
Standardization Administration of China released
Foreword
This standard replaces GB/T 5009.49-2003 "analysis of hygienic standard of fermented wine."
This standard and GB/T 5009.49-2003 compared to the main changes are as follows.
--- Changing the name of the standard;
--- Changing the name of the standard method;
--- Increased the determination of total sulfur dioxide;
--- Remove the determination of aflatoxin B1;
--- Remove the N- nitrosamines (beer) Determination;
--- Remove the determination of the colorant.
This standard is proposed and administered by the People's Republic of China Ministry of Health.
This standard by the People's Republic of China Ministry of Health is responsible for interpretation.
This standard was drafted. Chinese Center for Disease Control Nutrition and Food Safety, Chinese Food Fermentation Industry Research Institute, Liaoning disease
Disease Prevention and Control Center, Heilongjiang Provincial Disease Prevention and Control Center, the Chongqing Municipal Center for Disease Control and Prevention.
The main drafters of this standard. Yang Jin, Chang Di, Zhao Xin, Kang Yongpu, Li Min, Xiao Bai Man, Zhao ship.
This standard replaces the standards previously issued as follows.
--- GB 5009.49-1985, GB/T 5009.49-1996, GB/T 5009.49-2003.
Fermented wine and analysis of hygienic standard of preparation
1 Scope
This standard specifies the fermented wine and its preparation in the health indicators of the analysis.
This standard applies to the preparation of fermented and analysis of the health indicators of the wine.
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.
GB/T 5009.1-2003 food hygiene inspection method Physical and chemical section General
Determination of GB/T 5009.12 of lead in food
GB/T 5009.34-2003 Determination of sulfite in food
GB/T 5009.185 Determination of penicillin apple and hawthorn products exhibition
3 sensory test
Shall comply with the relevant provisions of the standard product.
4 TESTING
4.1 Total sulfur dioxide
4.1.1 Oxidation
4.1.1.1 Principle
At low temperatures, the samples with an excess of free sulfur dioxide reaction with hydrogen peroxide to form sulfuric acid, with an alkali generating titrate
Sulfuric acid, whereby the content of the sample can be obtained free of sulfur dioxide. Under heating in the sample combined sulfur dioxide is released, too
Hydrogen peroxide redox reaction by titration with sodium hydroxide standard solution of sulfuric acid generated, the sample can be obtained sulfur-containing combination
the amount. In conjunction with the free sulfur dioxide measured values \u200b\u200bare added, the total content of the sample obtained sulfur dioxide.
4.1.1.2 Reagents
4.1.1.2.1 hydrogen peroxide (H2O2). AR.
4.1.1.2.2 phosphoric acid (H3PO4). AR.
4.1.1.2.3 sodium hydroxide (NaOH). AR.
4.1.1.2.4 methyl red (C15H15N3O2). indicator.
4.1.1.2.5 methylene blue (C16H18CIN3S · 3H2O). indicator.
4.1.1.2.6 hydrogen peroxide solution (0.3%). lessons 1mL30% hydrogen peroxide (stored in the refrigerator after opening), diluted with water to 100mL.
Formulated the day of use.
4.1.1.2.7 phosphoric acid solution (25%). amount of 295mL85% phosphoric acid, diluted with water to 1000mL.
4.1.1.2.8 standard titration solution of sodium hydroxide [Ba (NaOH) = 0.01mol/L]. prepared according to GB/T 5009.1-2003 Appendix B
And calibration. Stored in the bottle soda lime tube fitted with rubber stopper weekly reconfiguration.
4.1.1.2.9 methyl red - methylene blue mixed indicator solution.
Solution Ⅰ. Weigh 0.1g methylene blue, was dissolved in ethanol (95%), diluted to 100mL with ethanol (95%).
Solution Ⅱ. Weigh 0.1g methyl red, soluble in ethanol (95%), diluted to 100mL with ethanol (95%).
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