|
檢測(cè)產(chǎn)品 Testing Product |
檢測(cè)項(xiàng)目 Testing Items |
測(cè)試方法 Testing Method |
|
葡萄酒 GB 15037-2006 |
色澤 Color | GB/T 15038-2006 |
| 澄清程度 clarification degree | GB/T 15038-2006 | |
| 起泡程度 Foaming degree | GB/T 15038-2006 | |
| 香氣 Odor | GB/T 15038-2006 | |
| 滋味 taste | GB/T 15038-2006 | |
| 典型性 typical | GB/T 15038-2006 | |
| 酒精度Alcohol | GB/T 15038-2006 | |
| 總糖Total Sugar | GB/T 15038-2006 | |
| 干浸出物 Dry extraction | GB/T 15038-2006 | |
| 揮發(fā)酸Volatile acidity | GB/T 15038-2006 | |
| 檸檬酸Citric Acid | GB/T 15038-2006 | |
| 二氧化碳 carbon dioxide | GB/T 15038-2006 | |
| 鐵fe | GB/T 15038-2006 | |
| 銅Cu | GB/T 15038-2006 | |
| 甲醇Methanol | GB/T 15038-2006 | |
| 苯甲酸或苯甲酸鈉（以苯甲酸計(jì)）Benzoic acid or Sodium benzoate (As Benzoic acid ) | GB/T 5009.29-2003 | |
| 山梨酸或山梨酸鉀（以山梨酸計(jì)）Sorbic acid or Potassium sorbate (As Sorbic acid ) | GB/T 5009.29-2003 | |
| 總二氧化硫Sulfur Dioxide | GB/T5009.34-2008 | |
| 鉛lead | GB 4789.12-2010 | |
| 展青霉素 patulin | GB/T 5009.185-2003 | |
| 沙門(mén)氏菌Salmonella | GB 4789.4-2010 5件 | |
| 金黃色葡萄球菌Staphylococcus | GB 4789.10-2010 5件 | |
| 凈含量偏差 Net Content Difference | JJF 1070-2005 |
微信掃一掃，關(guān)注我們
滬ICP備16043037號(hào)