Parameter detection of ancient Han health preserving wine

Scope of analytical methods for hygienic standards of distilled liquor and prepared liquor This standard specifies the analytical methods for various hygienic indicators in Baijiu made from substances containing sugar or starch, saccharified and fermented distillation surface, and prepared liquor made from fermented liquor or distilled liquor as liquor base, with edible auxiliary materials added. This standard is applicable to the analysis of various hygiene indicators in distilled liquor and blended liquor. The detection limit for methanol is 0.02 g/100 mL. The detection limit of fusel oil (based on isoamyl alcohol and isobutanol) is 0.03 g/100 mL. The detection limit for manganese is 0.5o mg/L. Distilled liquor refers to liquor with a volume fraction of 60 degrees or more. If the ethanol concentration is less than 60 degrees, all measurement results should be converted to the content at 60 degrees. After distillation, the ethanol concentration of the prepared liquor should be determined. When it is below 60 degrees, all measurement results should also be converted to the content at 60 degrees. The clauses in the following normative references become the clauses of this standard through the reference surface of this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. Therefore, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB 2757 Hygienic Standard for Distilled Liquor GB/T 5009.2 Determination of Relative Density in Food GB/T 5009.11-2003 Determination of Total Arsenic in Food GB/T 5009.12 Determination of Lead in Food GB/T5009.35 Determination of Colorants in Food GB/T 5009.36-2003 Analysis Method for Food Hygienic Standard GB/T5009.9o Determination of Iron, Magnesium, and Manganese in Food

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