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Total Sugar in Wine
Total Sugar in Wine, Total:297 items.
In the international standard classification, Total Sugar in Wine involves: General methods of tests and analysis for food products, Edible oils and fats. Oilseeds, Farming and forestry, Beverages, Sugar. Sugar products. Starch, Vocabularies, Pharmaceutics, Organic chemicals, Cork and cork products, Fruits. Vegetables, Tobacco, tobacco products and related equipment, FOOD TECHNOLOGY, Analytical chemistry, Milk and milk products, Food products in general, Laboratory medicine, Bottles. Pots. Jars, Biology. Botany. Zoology, Meat, meat products and other animal produce, Microbiology, Farm buildings, structures and installations, Agricultural machines, implements and equipment.
国家质量监督检验检疫总局, Total Sugar in Wine
- SN/T 4675.6-2016 Determination of glucose, fructose and sucrose in exported wines
- SN/T 4675.22-2016 Colorimetric method for determination of total sulfur dioxide in export wines
- SN/T 4675.27-2016 Determination of alkaline ash content of export wine
- SN/T 4675.23-2016 Determination of ammonia nitrogen in exported wine and grape juice using continuous flow analyzer method
- SN/T 4675.4-2016 Enzymatic method for determination of lactic acid in export wines
- SN/T 4675.1-2016 Enzymatic method for determination of glycerol in export wines
- SN/T 4675.26-2016 Determination of turbidity of exported wines by scattered light method
- SN/T 4675.28-2016 Count of bacteria, molds and yeasts in exported wines
- SN/T 4675.12-2016 Determination of lysozyme in exported wines by liquid chromatography
- SN/T 4675.5-2016 Determination of organic acids in export wines by ion chromatography
- SN/T 4675.7-2016 Determination of acetaldehyde in exported wines by gas chromatography-mass spectrometry
- SN/T 4675.2-2016 Determination of 2,3-butanediol in exported wines by gas chromatography
- SN/T 4675.25-2016 Determination of export wine color CIE 1976 (L*a*b*) color space method
- SN/T 4675.3-2016 Determination of stable carbon isotope ratios of ethanol in exported wines
- SN/T 4675.9-2016 Determination of diethylene glycol in exported wines by gas chromatography-mass spectrometry
- SN/T 4675.24-2016 Spectrophotometric method for determination of Forintschock index of export wines
- SN/T 4675.21-2016 Determination of soluble inorganic salts in export wines by ion chromatography
- SN/T 4675.8-2016 Determination of 5-hydroxymethylfurfural in exported wines by liquid chromatography
RO-ASRO, Total Sugar in Wine
HU-MSZT, Total Sugar in Wine
AENOR, Total Sugar in Wine
- UNE 33135:1984 DETERMINATION OF TOTAL POLYPHENOLS IN MUSTS, WINES AND VINEGARS.
- UNE 33122:1981 DETERMINATION OF ARSENIC IN MUSTS, WINES AND VINEGAR.
- UNE 34192:1984 SUGARS. DETERMINATION OF THE EQUIVALENT IN DEXTROSE. METHOD OF CONSTANT TITRATION OF LANE-EYNON.
- UNE 34199:1984 SUGARS. DETERMINATION OF REDUCER SUGARS AS INVERSED SUGAR OR AS D-GLUCOSE. LUFF-SCHOORL METHOD.
- UNE 33124:1981 DETERMINATION OF PROLINE IN WINES AND VINEGARS.
- UNE 33134:1983 TEST METHODS OF WINE VINEGARS. DETERMINATION OF CHLORYDES.
- UNE 33123:1981 DETERMINATION OF GLYCERIM CONTENT IN WINES AND VINEGARS.
- UNE 33132:1983 TEST METHODS OF WINE VINEGARS. DETERMINATION OF ETHANOL.
- UNE 33133:1983 TEST METHODS OF WINE VINEGARS. DETECTION OF SYNTETIC DYES.
- UNE-EN 12630:2000 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
- UNE-EN 16293:2013 Packaging - Glass Packaging - Deep BVS finishes for still wines
- UNE 56924:2008 Colmated cork stoppers for still wines. Test methods and specifications.
- UNE 56921:2003 Natural cork stoppers for still wines. Test methods and specifications.
- UNE 56922:2004 Agglomerated cork stoppers for still wines. Test methods and specifications
- UNE-EN 12137:2000 Fruit and vegetable juices - Determination of tartaric acid in grape juices - Method by high performance liquid chromatography
CZ-CSN, Total Sugar in Wine
AR-IRAM, Total Sugar in Wine
PL-PKN, Total Sugar in Wine
- PN A75152-1987 Wines and brandy Manganometric method for determination of sugars content
- PN A75153-1987 Wines and brandy
Manganometric method for
determination of sugars content
- PN A79120-05-1990 Wines and meads Preparation of samples and testing methods Determination of total extract and non-sugar extract content
- PN A79120-06-1990 Wines and meads Preparation of samples and testing methods Determination of sugar content
- PN A75151-1987 Wines and distillate of win? Iodometric method for determination of total sulphur dioxide content
- PN A79120-07-1990 Wines and meads Preparation of samples and testing methods Determination of total acidity content
- PN A79120-09-1990 Wines and meads Preparation of samples and testing methods Determination of ash content
- PN A79120-03-1990 Wines and meads Preparation of samples and testing methods Determination of density
- PN A79120-02-1990 Wines and meads Preparation of samples and testing methods Organolepiic evaluation
- PN A79120-08-1990 Wines and meads Preparation of samples and testing methods Determination of volatile acidity
- PN-EN 16293-2020-11 E Packaging -- Glass Packaging -- Deep BVS finishes for still wines
- PN A79120-04-1990 Wines and meads Preparation of samples and testing methods Determination of ethanol content
- PN A79120-01-1990 Wines and meads Preparation of samples and testing methods General principles and range of standard
- PN A79120-11-1990 Wines and meads Preparation of samples and testing methods Determination of sorbk acid content
- PN A79120-12-1990 Wines and meads Preparation of samples and testing methods Determination of chlorides content
International Organization for Standardization (ISO), Total Sugar in Wine
- ISO/TS 12788:2022 Rapeseed — Determination of glucosinolate content — Spectrometric method for total glucosinolates by glucose release
- ISO 10504:1998 Starch derivates - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography
- ISO 10504:2013 Starch derivatives.Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups.Method using high-performance liquid chromatography
- ISO 1742:1980 Glucose syrups; Determination of dry matter; Vacuum oven method
- ISO 1743:1973 Title missing - Legacy paper document
- ISO 1743:1982 Glucose syrup; Determination of dry matter content; Refractive index method
- ISO 1741:1980 Dextrose; Determination of loss in mass on drying; Vacuum oven method
- ISO 16419:2013 Cork - Visual anomalies of cork stoppers for still wines
- ISO 13965:1998 Meat and meat products - Determination of starch and glucose contents - Enzymatic method
Xinjiang Provincial Standard of the People's Republic of China, Total Sugar in Wine
Indonesia Standards, Total Sugar in Wine
BELST, Total Sugar in Wine
- STB 1932-2009 Wine production and wine raw material. Method for free and total sulphurous acid determination
- STB 1929-2009 Wine production and wine raw material. Method of ethyl alcohol determination
- STB 1933-2009 Wine production and wine raw material. Method for determination of relative density
- STB 1931-2009 Wine production and wine raw material. Methods for determination a mass concentration of titrating acids
- STB 1982-2009 Wine production and wine raw material. Method for determination of organic acids contents using high-performance liquid chromatography
Group Standards of the People's Republic of China, Total Sugar in Wine
- T/HSPX 01-2021 General Rules of Raw Grape Production Standard System in Pegatron Wine Regions
- T/TPCX 002-2021 General Rules of Turpan Wine Standard System
- T/NAIA 0152-2022 Determination of alcohol content and total extracts in wine by near-infrared-density method
- T/NAIA 098-2021 Determination of Organic Acid Content in Wine Grapes and Wine by Ion Chromatography
- T/NAIA 0207-2023 Determination of Organic Acids in Wine Grapes and Wine by Liquid Chromatography-Mass Spectrometry
- T/NAIA 0120-2022 Determination of Tannic Acid Content in Wine Grapes and Wine by High Performance Liquid Chromatography
- T/HSPX 06-2021 Selection, Application and Management Requirements of Raw Grape Inputs in Pegatron Wine Regions
- T/NAIA 0154-2022 Determination of total sulfur dioxide in wine by inductively coupled plasma emission spectrometry
- T/NAIA 0109-2022 Determination of Proanthocyanidins in Wine by Liquid Chromatography
- T/NAIA 0201-2023 Determination of Glycerin in Wine by High Performance Liquid Chromatography
- T/SZJL 4-2023 Determination of glucose concentration in human saliva－Ion chromatography
- T/NAIA 0200-2023 Determination of Various Organic Acids in Wine by High Performance Liquid Chromatography
- T/NAIA 0160-2022 Determination of total sulfur dioxide in wine by triple quadrupole inductively coupled plasma mass spectrometry
- T/NAIA 0140-2022 Determination of Resveratrol in Wine by Liquid Chromatography-Tandem Mass Spectrometry
BE-NBN, Total Sugar in Wine
- NBN-ISO 4710:1992 Cork stoppers for sparkling wines and gasified wines. Specifications
- NBN-EN ISO 5377:1994 Starch hydrolysis products - Determination of reducing power and dextrose equivalent - Lane and Eynon constant titre method (ISO 5377:1981)
RU-GOST R, Total Sugar in Wine
- GOST 7208-1993 Grape wines and treated wine materials. General specifications
- GOST R 51157-1998 Untraditional grape wines and untraditional treated grape wine materials. General specifications
- GOST 32715-2014 Liqueur wines, liqueur wines with protected geographical indication, liqueur wines with protected appellation of origin. General specifications
- GOST ISO 4710-2015 Cylindrical cork stoppers for sparkling wines and gasified wines. General technical requirements
- GOST 14251-1975 Wines, winematerials and alcohol-containing fruit and berry juices. Method for determination of total extract
- GOST 24433-1980 Manually harvested fresh grapes for industrial wine production. Specifications
- GOST 12280-1975 Wines, winematerials, cognac and fruit spirits. Method for the determination of aldehydes
- GOST 14136-1975 Wines and wine materials, cognacs and cognac spirits, alcoholized fruit-berry juices. Method for the determination of relative density
- GOST R 55242-2012 Wines with protected geographical indication and wines with protected appellation of origin. General specifications
- GOST R 50208-1992 Grape wines and treated wine-materials. General specifications
- GOST 33287-2015 Wine and wine materials. Determination of ochratoxin A content by high performance liquid chromatography
- GOST 28615-1990 Fruit treated winestock. General specifications
- GOST 13195-1973 Wines, wine materials, cognacs and cognac spirits. Fruit and berry juices this alcohol. Method for determination of iron
- GOST R 54741-2011 Juice products. Detection of the presence of glucose and fructose syrups addition by gas chromatography
- GOST 14351-1973 Wines and cognac spirits. Methods for determination of free and total sulphurous acid content
- GOST 13193-1973 Wines, wine materials and cognac spirits. Spirit fruit-berry juices. Methods of volatile acids determination
- GOST R 51240-1998 Fruit and vegetable juices. Determination of D-glucose and D-fructose content
- GOST R 51258-1999 Milk and milk products. Method for determination of sucrose and glucose content
- GOST 32710-2014 Alcoholic beverages and raw materials for its production. Identification. Method for determination of alcohols and sugars 13C/12C isotopes ratio in wines and mashes
- GOST R 51875-2002 Wines, wine materials and cognacs. Photoelectric colorimetric method for determination of sugar mass concentration using picric acid (trinitrophenol)
- GOST R 50545-1993 Glucose syrups. Determination of dry matter vacuum oven method
- GOST R 50546-1993 Glucose syrup. Determination of dry matter content. Refractive index method
- GOST R 50547-1993 Dextrose. Determination of loss in mass on drying. Vacuum oven method
- GOST R 52828-2007 Wines and winestocks. Determination of ohratoxin A content. Method of thin-layer chromatography
- GOST 12258-1979 Soviet champagne. Sparkling and carbonation wine. Method for the determination of carbon dioxide pressure in bottles
- GOST 14252-1973 Wines and wine materials, spirit fruit-and-berry juices. Methods for determination of titrating acids
- GOST R 51197-1998 Meat and meat products. Method for determination of glucono-delta-lactone content
ES-AENOR, Total Sugar in Wine
Association Francaise de Normalisation, Total Sugar in Wine
- NF V03-622:1985 Dextrose,D-fructose. Determination of optical rotation.
- NF EN ISO 10504:2015 Produits dérivés de l'amidon - Détermination de la composition des sirops de glucose, des sirops de fructose et des sirops de glucose hydrogénés - Méthode par chromatographie en phase liquide à haute performance
- NF V03-627:2000 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography.
- NF V03-627*NF EN ISO 10504:2015 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography
- NF V03-623:1983 Glucose syrup. Determination of dry matter content. Refractive index method.
- NF EN ISO 1741:1994 Dextrose cristallisé - Détermination de la perte de masse à la dessiccation - Méthode par étuvage sous pression réduite.
- NF ISO 16419:2013 Liège - Anomalies visuelles des bouchons de liège pour vins tranquilles
- FD ISO/TR 14253-6:2013 Liège - Anomalies visuelles des bouchons de liège pour vins tranquilles
- NF EN 16293:2020 Emballage - Emballages en verre - Bagues BVS hautes pour vins tranquilles
- XP ISO/TS 12788:2022 Colza - Détermination de la teneur en glucosinolates - Méthode spectrométrique pour les glucosinolates totaux par libération de glucose
- NF EN 1140:1994 Jus de fruits et de légumes - Dosage enzymatique du glucose-D et du fructose-D - Méthode spectrométrique par le NADPH.
- NF EN 12630:1999 Jus de fruits et de légumes - Dosage du glucose, du fructose, du sorbitol et du saccharose - Méthode par chromatographie liquide haute performance.
- NF V03-621*NF EN ISO 1741:1994 Dextrose. Determination of loss in mass on drying. Vacuum oven method.
- NF H35-115*NF EN 16293:2020 Packaging - Glass Packaging - Deep BVS finishes for still wines
- NF B57-130*NF ISO 16419:2013 Cork - Visual anomalies of cork stoppers for still wines
- NF U62-164:1979 Steel wine fermentation vats. Factory-built parallelepipedic vats.
- NF V76-129*NF EN 1140:1994 Fruit and vegetable juices. Enzymatic determination of D-glucose and D-fructose content. Nadph spectrometric method.
Korean Agency for Technology and Standards (KATS), Total Sugar in Wine
- KS M ISO 4710:2020 Cork — Cylindrical stoppers for sparkling wines and gasified wines — Characteristics
- KS H ISO 10504-2008(2018) Starch derivatives－Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups－Method using high-performance liquid chromatography
- KS H ISO 10504:2008 Starch derivatives－Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups－Method using high-performance liquid chromatography
- KS H ISO 1742-2008(2018) Glucose syrups－Determination of dry matter－Vacuum oven method
- KS J 4204-2008 Methods for quantitative analysis of glucose oxidase
- KS J 4204-2018 Methods for quantitative analysis of glucose oxidase
- KS H ISO 1743-2008(2018) Glucose syrup－Determination of dry matter content－Refractive index method
- KS H ISO 1741-2008(2018) Dextrose－Determination of loss in mass on drying－Vacuum oven method
- KS H ISO 1742:2008 Glucose syrups－Determination of dry matter－Vacuum oven method
- KS H ISO 1743:2008 Glucose syrup－Determination of dry matter content－Refractive index method
- KS H ISO 1741:2008 Dextrose－Determination of loss in mass on drying－Vacuum oven method
KR-KS, Total Sugar in Wine
- KS M ISO 4710-2020 Cork — Cylindrical stoppers for sparkling wines and gasified wines — Characteristics
IN-BIS, Total Sugar in Wine
ZA-SANS, Total Sugar in Wine
- SANS 5018:1975 Dextrose content of solutions
- SANS 598:1987 The production of dextrose intravenous infusion
- SANS 599:1987 The production of sodium chloride and dextrose intravenous infusion
- SANS 1231:1993 The production of half-concentrated Darrow's solution with dextrose for injections
未注明发布机构, Total Sugar in Wine
- BS EN ISO 10504:2015(2017) Starch derivatives — Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups — Method using high - performance liquid chromatography
- BS EN ISO 1741:1995(2000) Dextrose — Determination ofloss in mass on drying — Vacuum oven method
- BS EN 1140:1995(2000) Method for Determination of D - glucose and D - fructose content of fruit and vegetable juices : NADPH : Spectrometric method
CO-ICONTEC, Total Sugar in Wine
German Institute for Standardization, Total Sugar in Wine
- DIN 10471:1997-10 Determination of d-gluconic acid (d-gluconate) content of milk and milk products - Enzymatic method
- DIN EN ISO 10504:2000 Starch derivates - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:1998); German version EN ISO 10504:2000
- DIN EN ISO 10504:2015-11 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:2013); German version EN ISO 10504:2015
- DIN EN ISO 10504:2015 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:2013); German version EN ISO 10504:2015
- DIN 10326:2007-12 Milk products and ice cream - Determination of sucrose and glucose content - Enzymatic method
- DIN 10758:1997-05 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
- DIN 10758:2023-04 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method / Note: Date of issue 2023-03-03*Intended as replacement for DIN 10758 (1997-05), DIN 10758 Berichtigung 1 (2018-09).
- DIN 10758:2023-09 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
- DIN 10326:2007 Milk products and ice cream - Determination of sucrose and glucose content - Enzymatic method
- DIN 10758:1997 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
- DIN 6080:1991 Packaging; 0,75 l multi-way burgundy wine bottles
- DIN 10758 Berichtigung 1:2018 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method; Corrigendum 1
- DIN 10326:1986 Determination of sucrose and glucose content in milk products and ice cream; enzymatic method
- DIN EN 16293:2020 Packaging - Glass Packaging - Deep BVS finishes for still wines
- DIN 10758 Berichtigung 1:2018-09 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method; Corrigendum 1
- DIN 10111:1996 Microbiological analysis of meat and meat products - Identification of Staphylococcus carnosus, Staphylococcus xylosus and Micrococcus varians
- DIN 10371:2001-01 Analysis of tobacco and tobacco products - Determination of glucose, fructose and sucrose contents - Method using high performance liquid chromatography
- DIN EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography; German version EN 12630:1999
- DIN EN 12630:1999-04 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography; German version EN 12630:1999
- DIN 10486:2017-12 Milk and milk products - Determination of lactose content of lactose-reduced milk and milk products in the presence of glucose - Enzymatic method
- DIN 10304-3:1971 Determination of moisture content and dry matter content of glucose syrup; refractive index method
- DIN 10486:2017 Milk and milk products - Determination of lactose content of lactose-reduced milk and milk products in the presence of glucose - Enzymatic method
- DIN EN ISO 1741:1994-10 Dextrose - Determination of loss in mass on drying - Vacuum oven method (ISO 1741:1980); German version EN ISO 1741:1994
- DIN 10304-2:1969 Determination of moisture content and dry substance of glucose syrup; vacuum oven method
- DIN EN 16293:2020-09 Packaging - Glass Packaging - Deep BVS finishes for still wines; German version EN 16293:2020
Association of Official Analytical Chemists (AOAC), Total Sugar in Wine
Japanese Industrial Standards Committee (JISC), Total Sugar in Wine
NL-NEN, Total Sugar in Wine
- NEN 2857-1989 Determination of glucose and fructose content - Enzymatic method
- NEN 2863-1989 Fruit juices Determination of free tartaric acid content of grape juice - Titrimetric method
Ningxia Provincial Standard of the People's Republic of China, Total Sugar in Wine
- DB64/T 1511-2017 Determination of Anthocyanins in Grape and Wine by High Performance Liquid Chromatography
- DB64/T 1494-2017 Determination of Lead, Copper and Iron in Wine and Fruit Wine by Inductively Coupled Plasma Emission Spectrometry
British Standards Institution (BSI), Total Sugar in Wine
- BS EN ISO 10504:2000 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography
- BS EN ISO 10504:2015 Starch derivatives. Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups. Method using high-performance liquid chromatography
- BS EN 1140:1995 Method for determination of D-glucose and D-fructose content of fruit and vegetable juices - NADPH spectrometric method
- BS EN 16293:2020 Packaging. Glass Packaging. Deep BVS finishes for still wines
- BS ISO/IEC 18013-2:2020 Packaging. Glass Packaging. Deep BVS finishes for still wines
- PD ISO/TS 12788:2022 Rapeseed. Determination of glucosinolate content. Spectrometric method for total glucosinolates by glucose release
- BS EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high-performance liquid chromatography
- BS ISO 16419:2013 Cork. Visual anomalies of cork stoppers for still wines
- 19/30389490 DC BS EN 16293. Packaging. Glass Packaging. Deep BVS finishes for still wines
Danish Standards Foundation, Total Sugar in Wine
- DS/EN ISO 10504:2000 Starch derivatives - Determination of the composition of glucose syrups, fructose syrops and hydrogenated glucose syrups - Method using high-performance liquid chromatography
- DS/EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
- DS/EN ISO 1741:1995 Dextrose - Determination of loss in mass on drying - Vacuum oven method
- DS/ISO 13965:1999 Meat and meat products - Determination of starch and glucose contents - Enzymatic method
- DS/EN 16293:2013 Packaging - Glass Packaging - Deep BVS finishes for still wines
- DS/EN 1140:1995 Fruit and vegetables juices - Enzymatic determination of D-glucose and D-fructose content - NADPH spectrometric method
- DS/EN 12137:1998 Fruit and vegetable juices - Determination of tartaric acid in grape juices - Method by high performance liquid chromatography
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Total Sugar in Wine
- GB/T 20379-2006 Starch derivatives.Determination of the composition of glucose syrups,fructose syrups and hydrogenated glucose syrups.Method using high-performance liquid chromatography
- GB/T 22221-2008 Determination of fructose,glucose,sucrose,maltose,lactose in foods.High-performance liquid chromatography
- GB/T 30390-2013 Determination of monosaccharide and disaccharide in oil seeds.High-performance liquid chromatography
- GB/T 9695.17-2008 Meat and meat products.Determination of glucono-delta-lactone content
- GB/T 30986-2014 Method for the determination of glucose, sucrose,maltose contents in biochemical products.Liquid chromatography with refractiveindex detector
- GB/T 16285-2008 Determination of glucose in food.Enzyme-colorimetric method and enzyme-electrode method
- GB/T 18932.22-2003 Method for the determination of fructose,glucose,sucrose,maltose contents in honey-Liquid chromatography refractive index detection method
- GB/T 16285-1996 Method for determination of glucose in food--Enzyme-colorimetric method and enzyme-electrode method
European Committee for Standardization (CEN), Total Sugar in Wine
- EN ISO 10504:2015 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:2013)
- EN ISO 10504:2000 Starch Derivatives - Determination of the Composition of Glucose Syrups, Fructose Syrups and Hydrogenated Glucose Syrups - Method Using High-Performance Liquid Chromatography ISO 10504:1998
- EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
ES-UNE, Total Sugar in Wine
- UNE-EN ISO 10504:2015 Starch derivatives - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:2013)
- UNE 56933:2019 Agglomerated microgranulated cork stoppers for still wines.
- UNE-EN 1140:1995 FRUIT AND VEGETABLE JUICES. ENZYMATIC DETERMINATION OF D-GLUSOSE AND D-FRUCTOSE CONTENT. NADPH SPECTROMETRIC METHOD.
- UNE-EN 16293:2021 Packaging - Glass Packaging - Deep BVS finishes for still wines
- UNE 56921:2020 Natural cork stoppers for still wines. Test methods and specifications.
Professional Standard - Tobacco, Total Sugar in Wine
- YC/T 252-2008 Tobacco casings.Determination of glucose, fructose and sucrose.Ion chromatographic method
- YC/T 251-2008 Tobacco and tobacco products.Determination of glucose, fructose and sucrose.Ion chromatographic method
- YC/T 381-2010 Tobacco and tobacco products.Determination of glucose,fructose and sucrose.High performance liquid chromatographic method
- YC/T 447-2012 Tobacco and tobacco products.Determination of maltose, sucrose, glucose, fructose.High performance liquid chromatography-evaporative light scattering detection method
YU-JUS, Total Sugar in Wine
- JUS B.E6.027-1991 Glass bottles. Wine bottles, type "Bordeaux", 0,75L. Quality requirements
- JUS E.L8.007-1980 Determination ofglucose and fructose by enzymatic metho? (UV-test)
- JUS E.L8.011-1980 Determination of sucrose andghicose by enzymatic method (UV-test)
- JUS E.L8.009-1980 Determination oflactose andgalactose by enzymatic method (UV-test)
IX-EU/EC, Total Sugar in Wine
- EEC/351/92-1992 Commission Regulation Correcting the German Version of Regulation (EEC) No 3664/91 Laying down Transitional Measures for Aromatized Wines, Aromatized Wine-Based Drinks and Aromatized Wine-Product Cocktails
- EEC/506/92-1992 Commission Regulation on Transitional Measures Regarding the Total Acidity Content of Wines Produced in Spain and Released to the Spanish Market for 1992
- COM(2007) 848 FINAL-2007 Proposal for a REGULATION (EC) No …/… OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL concerning the general rules on the definition, description and presentation of aromatized wines, aromatized wine-based drinks and aromatized wine-product cocktails (Recas
- NO 1793/2003-2003 COMMISSION REGULATION fixing the minimum natural alcoholic strength by volume of 'Vinho verde’ quality wines psr originating in Portuguese wine-growing zone C I a) for the 2003/2004 and 2004/2005 wine years
Lithuanian Standards Office , Total Sugar in Wine
- LST EN ISO 10504:2000 Starch derivative - Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups - Method using high-performance liquid chromatography (ISO 10504:1998)
- LST EN 12630-2000 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
- LST EN 1140-1999 Fruit and vegetable juices - Enzymatic determination of D-glucose and D-fructose content - NADPH spectrometric method
- LST EN ISO 1741:2000 Dextrose - Determination of loss in mass on drying - Vacuum oven method (ISO 1741:1980)
- LST EN 12137-2000 Fruit and vegetable juices - Determination of tartaric acid in grape juices - Method by high performance liquid chromatography
US-CLSI, Total Sugar in Wine
- CLSI POCT05-2020 Performance Metrics for Continuous Interstitial Glucose Monitoring
National Health Commission of the People's Republic of China, Total Sugar in Wine
- GB 5009.8-2016 Determination of fructose, glucose, sucrose, maltose and lactose in food according to national food safety standards
- GB 5009.245-2016 Determination of Polydextrose in National Food Safety Standard Food
Professional Standard - Agriculture, Total Sugar in Wine
- GB 5009.8-2023 National food safety standards Determination of fructose, glucose, sucrose, maltose and lactose in foods
- NY/T 2279-2012 Determination of fucose,arabitol,trehalose dihydrate,mannitol,mannose,glucose,galactose and ribose in edible fungi by ion chromatography
- NY/T 1582-2007 Rapeseed.Determination of glueosindates content.Method using high-performance liquid chromatography(IS0 9167-1:1992(E).Part 1,IDT)
- 药典29-2013 Notice on Correcting the National Standard of "Siwei Royal Jelly Glucose Granules"
农业农村部, Total Sugar in Wine
- NY/T 3943-2021 Determination of glucose, fructose, sucrose and sorbitol in fruits by ion chromatography
- NY/T 3163-2017 Determination of soluble glucose, fructose, sucrose, raffinose and maltose in rice by ion chromatography
- NY/T 3902-2021 Determination of arabinose, galactose, glucose, fructose, maltose and sucrose in fruits, vegetables and their products Ion chromatography
Professional Standard - Commodity Inspection, Total Sugar in Wine
- SN/T 1868-2007 Determination of total glucosinolates in rapeseed and its meal for import and export
GOSTR, Total Sugar in Wine
US-CFR-file, Total Sugar in Wine
- CFR 27-4.36-2013 Alcohol,tobacco products and firearms. Part4:Labeling and advertising of wine. Section4.36:Alcoholic content.
- CFR 27-27.62-2014 Alcohol,tobacco products and firearms. Part27:Importation of distilled spirits, wines, and beer. Section27.62:Affixing closures.
CH-SNV, Total Sugar in Wine
- SN EN 16293-2020 Packaging - Glass Packaging - Deep BVS finishes for still wines
CEN - European Committee for Standardization, Total Sugar in Wine
- PREN 16293-2019 Packaging - Glass Packaging - Deep BVS finishes for still wines
Hubei Provincial Standard of the People's Republic of China, Total Sugar in Wine
- DB4202/T 15-2021 Determination of Procymidone Residues in Wine by Gas Chromatography
其他未分类, Total Sugar in Wine
IX-FAO, Total Sugar in Wine