β- Phenylethanol detection

This standard specifies the terms and definitions, product classification, requirements, analytical methods, inspection rules, marking, packaging, transportation, and storage of yellow wine. This standard is applicable to the production, inspection, and sales of yellow wine. 2 Normative References: The clauses in the following documents become clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. The latest version of any referenced document that does not indicate the 8th issue is applicable to this standard. GB/T601 Preparation of Standard Titration Solutions for Chemical Reagents GB/T603 Preparation of Preparations and Products Used in Chemical Reagent Test Methods (GB/T603-2002, ISO6353-1:1982, NEQ) GB 2758 Hygienic Standards for Fermented Liquor GB 2760 Hygienic Standards for the Use of Food Additives GB/T 6543 Single and Double Corrugated Boxes for Transport Bags GB/T 682 Specification and Test Methods for Analytical Laboratory Water (GB/T 6682-1992, neq IS0 3639; 1987) GB8817 Food Additives Caramel Color (Ammonium sulfite method, ammonia method, common method) GB 10344 General Rules for the Labeling of Prepackaged Beverages and Wines JJF1070 Rules for the Metrological Inspection of Net Content of Quantitative Packaging Commodities (Order No. 75 of the State Administration of Quality Supervision, Inspection and Quarantine [2005]) 3. Terms and definitions: The following terms and definitions apply to this standard. 3.1 Chinese rice wine. Old wine is mainly made from rice, millet, and other raw materials, and is added with koji Yeast and other saccharifying and fermenting agents are used to brew fermented liquor. 3.2 Age of Chinese rice wine The age at which the fermented finished raw wine is stored in containers such as wine jars and jars. 3.3 Marking age The age of the liquor indicated on the sales packaging label shall be calculated based on the weighted average age of the blended liquor, and the base liquor with the indicated age shall not be less than 50%. 3.4 Aggregates: Sediments (or precipitates) naturally generated during the storage process of finished liquor. 3.5 Traditional type Chinese rice wine uses rice, millet, corn, millet, wheat, etc. as the main raw materials, and undergoes steaming, adding koji, saccharification, alcoholization, pressing, filtration, and frying (sterilization)

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