Detection of other alcohol indicators

This standard specifies the analytical methods for beer products. This standard is applicable to the testing of various types of beer products

2 Normative References: The clauses in the following documents become the clauses of this standard through reference in this standard. All dated references, subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. Therefore, all parties who have reached 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/T 601 Preparation of Standard Titration Solutions for Chemical Reagents GB/T 602 Preparation of Standard Solutions for Determination of Impurities (GB/T 602-2002, ISO 6353-11982, NEQ) GB/T 603 Preparation of Preparations and Products Used in Test Methods (GB/T 603-2002. ISO 6353-1:1982, NEQ) GB/T 4927 Beer GB/T 6682 Specification and Test Methods for Analytical Laboratory Water (GB/T 6682-2008, ISO 3696; 1987, MOD) 3 General 3.1 Terminology used in this standard, The measurement unit should comply with the relevant national standards. 3.2 The various analytical instruments used in this standard (such as analytical balances, spectrophotometers, etc.) should be regularly calibrated; the density bottles, pipettes, volumetric flasks, and other glass measuring instruments used should be calibrated in accordance with relevant calibration regulations. 3.3 The water used in this standard shall comply with the requirements of GB/T6682 unless otherwise specified. When no other specifications are specified, the reagents used refer to analytical reagent (AR). 3.4 In this standard, "solution" refers to aqueous solution unless otherwise specified. When there are two or more analytical methods for the same testing item, each laboratory can choose according to their own conditions, but the first method is the arbitration method. 4. Preparation of samples (for physical and chemical analysis) and sterile sampling (for microbiological testing) 4.1 Preparation of samples 4.1.1 Method summary: On the premise of ensuring the representativeness of the sample, without or with minimal loss of alcohol, carbon dioxide gas in the wine sample is removed by shaking, ultrasound, or stirring. 4.1.2 The first method is to pour approximately 300 mL of a wine sample that has been kept at a constant temperature of 15 ℃ to 20 ℃ into a 1000 mL conical flask, cap it (rubber stopper), and gently shake it in a constant temperature chamber, Open the stopper and release the gas (with a "bang" sound at the beginning), then cap the stopper. Repeat the operation until no gas escapes. Filter with a single layer of medium speed dry filter paper (cover the surface glass on the funnel). 4.1.3 The second method uses ultrasonic or magnetic stirring to remove the gas. Transfer about 300 mL of the wine sample with a constant temperature of 15 ℃ to 20 ℃ into a bottle with an exhaust plug, place it in an ultrasonic water tank (or mixer), sonicate (or stir) for a certain time, and filter with a single layer of medium speed dry filter paper (Cover the funnel with surface glass). Note: To determine the ultrasonic (or mixing) time and temperature, it is necessary to compare it with the first method to make its alcohol content measurement results similar

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