Parameter testing of other fermented wines and their prepared wines

5.3.3 Special yellow rice wine shall be executed according to the corresponding product standards, and the setting of various indicators in the product standards shall not be lower than the minimum level requirements in Tables 3 to 9 of the corresponding product types in this standard. 5.4 The net content shall be executed in accordance with Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China [2005]. 5.5 The hygiene requirements should comply with the provisions of GB 2758. The water used in this standard should comply with the specifications of GB/T 6682 when no other requirements are specified. When no other specifications are specified, the reagents used refer to analytical reagent (AR). 6.1 Sensory inspection 6.1.1 Preparation of wine sample Number the wine sample code, place it in a water bath, and adjust the temperature to 20 ℃~25 ℃. Assign a clean and dry wine evaluation cup to the corresponding wine sample number, and inject approximately 25 mL of the wine sample accordingly. 6.1.2 Appearance evaluation: Place the evaluation glass of the injected wine sample in a bright place, raise the glass to eyebrows, observe the transparency, clarity, and presence of precipitates and aggregates of the wine in the glass with your eyes, and make detailed records. 6.1.3 Aroma and Taste Evaluation: Hold the glass column and slowly place the glass under the nostrils to smell the volatile aroma. Slowly shake the glass and smell the aroma. Hold the belly of the wine glass in your hand for 2 minutes, shake it, and then smell the aroma. Based on the above procedure, determine whether it is a raw material fragrance or other odors, and write a comment. Drink a small amount of wine sample (about 2 mL) in your mouth, distribute it evenly in the taste area as much as possible, carefully evaluate the taste, have a clear feeling, swallow it, and then aftertaste the taste and aftertaste, record the taste characteristics. 6.1.4 Style evaluation: Based on the characteristics of appearance, aroma, and taste, comprehensively evaluate the style and typicality of the wine sample, and write an evaluation conclusion. 6.2 Total sugar 6.2.1 First method: Lane Eynon method is applicable to sweet and semi sweet wines

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

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3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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