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Determination of total sugar in wine
Determination of total sugar in wine, Total:251 items.
In the international standard classification, Determination of total sugar in wine involves: General methods of tests and analysis for food products, Edible oils and fats. Oilseeds, Beverages, Sugar. Sugar products. Starch, Vocabularies, Tobacco, tobacco products and related equipment, Fruits. Vegetables, Milk and milk products, FOOD TECHNOLOGY, Food products in general, Laboratory medicine, Meat, meat products and other animal produce, Biology. Botany. Zoology, Farming and forestry, Processes in the food industry, Animal feeding stuffs.
国家质量监督检验检疫总局, Determination of 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 4675.4-2016 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 4675.23-2016 Determination of ammonia nitrogen in exported wine and grape juice using continuous flow analyzer method
- SN/T 4675.26-2016 Determination of turbidity of exported wines by scattered light method
- 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 4675.3-2016 Determination of stable carbon isotope ratios of ethanol in exported wines
- 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 4675.9-2016 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
- SN/T 4675.16-2016 Determination of fumaric acid in exported wines by liquid chromatography-mass spectrometry/mass spectrometry
- SN/T 4675.14-2016 Determination of natamycin in exported wines by liquid chromatography-mass spectrometry/mass spectrometry
- SN/T 4675.11-2016 Determination of 7 anthocyanins in exported wines by ultra-high performance liquid chromatography
- SN/T 4675.17-2016 Determination of butyltin content in exported wines by gas chromatography-mass spectrometry/mass spectrometry
- SN/T 4675.19-2016 Determination of sodium, magnesium, potassium, calcium, chromium, manganese, iron, copper, zinc, arsenic, selenium, silver, cadmium and lead in exported wines
RO-ASRO, Determination of total sugar in wine
CZ-CSN, Determination of total sugar in wine
AENOR, Determination of 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 33134:1983 TEST METHODS OF WINE VINEGARS. DETERMINATION OF CHLORYDES.
- UNE 33124:1981 DETERMINATION OF PROLINE IN WINES AND VINEGARS.
- UNE 33132:1983 TEST METHODS OF WINE VINEGARS. DETERMINATION OF ETHANOL.
- UNE 33123:1981 DETERMINATION OF GLYCERIM CONTENT IN WINES AND VINEGARS.
- UNE 34199:1984 SUGARS. DETERMINATION OF REDUCER SUGARS AS INVERSED SUGAR OR AS D-GLUCOSE. LUFF-SCHOORL METHOD.
- UNE-EN 12630:2000 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
- UNE-EN 12137:2000 Fruit and vegetable juices - Determination of tartaric acid in grape juices - Method by high performance liquid chromatography
- UNE 33113:1975 TEST METHODS OF ALCOHOLIC BEVERAGES. DETERMINATION OF SUGAR REDUCERS AND TOTAL SUGARS IN BRANDIES, RUMS AND WHISKIES.
- UNE-EN ISO 1741:1995 DEXTROSE. DETERMINATION OF LOSS IN MASS ON DRYING. VACUUM OVEN METHOD. (ISO 1741:1980).
- UNE-EN 14133:2009 Foodstuffs - Determination of ochratoxin A in wine and beer - HPLC method with immunoaffinity column clean-up
AR-IRAM, Determination of total sugar in wine
International Organization for Standardization (ISO), Determination of 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 13965:1998 Meat and meat products - Determination of starch and glucose contents - Enzymatic method
- ISO 5765-1:2002 | IDF 79-1:2002 Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose
PL-PKN, Determination of 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 A75151-1987 Wines and distillate of win? Iodometric method for determination of total sulphur dioxide content
- PN A79120-06-1990 Wines and meads Preparation of samples and testing methods Determination of sugar 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 A79120-08-1990 Wines and meads Preparation of samples and testing methods Determination of volatile acidity
- PN A79120-04-1990 Wines and meads Preparation of samples and testing methods Determination of ethanol content
- 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
- PN A79120-10-1990 Wines and meads Preparation of samples and testing methods Determination of sulphur dioxide content
BELST, Determination of 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
HU-MSZT, Determination of total sugar in wine
Association Francaise de Normalisation, Determination of 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 V03-623:1983 Glucose syrup. Determination of dry matter content. Refractive index method.
- 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 EN ISO 1741:1994 Dextrose cristallisé - Détermination de la perte de masse à la dessiccation - Méthode par étuvage sous pression réduite.
- XP ISO/TS 12788:2022 Colza - Détermination de la teneur en glucosinolates - Méthode spectrométrique pour les glucosinolates totaux par libération de glucose
- NF V03-621*NF EN ISO 1741:1994 Dextrose. Determination of loss in mass on drying. Vacuum oven method.
- 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 EN 16847:2016 Engrais - Détermination des agents complexants dans les engrais - Identification de l'acide heptagluconique par chromatographie
- NF V76-129*NF EN 1140:1994 Fruit and vegetable juices. Enzymatic determination of D-glucose and D-fructose content. Nadph spectrometric method.
- NF EN 12137:1997 Jus de fruits et de légumes - Dosage de l'acide tartrique dans les jus de raisin - Méthode par chromatographie liquide à haute performance.
Group Standards of the People's Republic of China, Determination of total sugar in wine
- 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/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/NAIA 0154-2022 Determination of total sulfur dioxide in wine by inductively coupled plasma emission spectrometry
- 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 0140-2022 Determination of Resveratrol in Wine by Liquid Chromatography-Tandem Mass Spectrometry
- T/NAIA 0160-2022 Determination of total sulfur dioxide in wine by triple quadrupole inductively coupled plasma mass spectrometry
- T/HZBX 031-2020 Determination method for glucosamine - High performance liquid chromatography
- T/NAIA 0198-2023 Determination of seven biogenic amines in wine by liquid chromatography-tandem mass spectrometry
- T/NAIA 0159-2022 Determination of Multiple Elements in Wine by Inductively Coupled Plasma Mass Spectrometry
- T/NAIA 0143-2022 Determination of five anthocyanins in wine by liquid chromatography-tandem mass spectrometry
- T/NAIA 0142-2022 Determination of seven sweeteners in wine by liquid chromatography-tandem mass spectrometry
- T/NAIA 0147-2022 Determination of 6 Anthocyanins in Wine by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry
- T/NAIA 085-2021 Determination of flavanols in wine by high performance liquid chromatography
- T/NAIA 082-2021 Determination of Flavonols in Wine by High Performance Liquid Chromatography
- T/NAIA 0196-2023 Determination of 16 Free Amino Acids in Wine by Liquid Chromatography-Tandem Mass Spectrometry
- T/NAIA 0141-2022 Determination of 1,2-propanediol and 2,3-butanediol in wine by gas chromatography-mass spectrometry
Association of Official Analytical Chemists (AOAC), Determination of total sugar in wine
NL-NEN, Determination of 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
German Institute for Standardization, Determination of 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 10326:2007-12 Milk products and ice cream - Determination of sucrose and glucose content - Enzymatic method
- DIN 10326:2007 Milk products and ice cream - Determination of sucrose and glucose content - Enzymatic method
- 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 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 10326:1986 Determination of sucrose and glucose content in milk products and ice cream; enzymatic method
- DIN 10758:1997 Analysis of honey - Determination of the content of saccharides fructose, glucose, saccharose, turanose and maltose - HPLC method
- DIN 10304-3:1971 Determination of moisture content and dry matter content of glucose syrup; refractive index method
- DIN EN 16847:2016-05 Fertilizers - Determination of complexing agents in fertilizers - Identification of heptagluconic acid by chromatography; German version EN 16847:2016
- 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 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 10304-2:1969 Determination of moisture content and dry substance of glucose syrup; vacuum oven method
- 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 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 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 12137:1997-12 Fruit and vegetable juices - Determination of tartaric acid in grape juices - Method by high performance liquid chromatography; German version EN 12137:1997
未注明发布机构, Determination of 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
- BS EN ISO 5377:1994(2000) Starch hydrolysis products — Determination of reducing power and dextrose equivalent — Lane and Eynon constant titre method
Korean Agency for Technology and Standards (KATS), Determination of total sugar in wine
- 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 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
- KS H ISO 5765-1:2020 Dried milk, dried ice-mixes and processed cheese —Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose
Ningxia Provincial Standard of the People's Republic of China, Determination of 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
RU-GOST R, Determination of total sugar in wine
- GOST 14251-1975 Wines, winematerials and alcohol-containing fruit and berry juices. Method for determination of total extract
- GOST 12280-1975 Wines, winematerials, cognac and fruit spirits. Method for the determination of aldehydes
- GOST 13195-1973 Wines, wine materials, cognacs and cognac spirits. Fruit and berry juices this alcohol. Method for determination of iron
- GOST 33287-2015 Wine and wine materials. Determination of ochratoxin A content by high performance liquid chromatography
- GOST 14136-1975 Wines and wine materials, cognacs and cognac spirits, alcoholized fruit-berry juices. Method for the determination of relative density
- GOST R 54741-2011 Juice products. Detection of the presence of glucose and fructose syrups addition by gas chromatography
- 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 R 50545-1993 Glucose syrups. Determination of dry matter vacuum oven method
- GOST 14351-1973 Wines and cognac spirits. Methods for determination of free and total sulphurous acid content
- GOST R 50546-1993 Glucose syrup. Determination of dry matter content. Refractive index method
- GOST R 51875-2002 Wines, wine materials and cognacs. Photoelectric colorimetric method for determination of sugar mass concentration using picric acid (trinitrophenol)
- 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 50547-1993 Dextrose. Determination of loss in mass on drying. Vacuum oven method
- GOST 14252-1973 Wines and wine materials, spirit fruit-and-berry juices. Methods for determination of titrating acids
- GOST R 52828-2007 Wines and winestocks. Determination of ohratoxin A content. Method of thin-layer chromatography
- GOST R 51197-1998 Meat and meat products. Method for determination of glucono-delta-lactone content
- GOST 12258-1979 Soviet champagne. Sparkling and carbonation wine. Method for the determination of carbon dioxide pressure in bottles
YU-JUS, Determination of total sugar in wine
British Standards Institution (BSI), Determination of 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
- 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
Danish Standards Foundation, Determination of 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 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 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
- 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
- DS/EN 14133:2009 Foodstuffs - Determination of ochratoxin A in wine and beer - HPLC method with immunoaffinity column clean-up
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Determination of 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 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 30986-2014 Method for the determination of glucose, sucrose,maltose contents in biochemical products.Liquid chromatography with refractiveindex detector
- GB/T 16285-1996 Method for determination of glucose in food--Enzyme-colorimetric method and enzyme-electrode method
- GB/T 5009.187-2003 Determination of total acidity in dried fruit(longan,litchi,raisin,dried persimmon)
- GB/T 20365-2006 Determination method for chondroitin sulfate and glucosamine hydrochloride.Liquid chromatography method
Professional Standard - Tobacco, Determination of 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
European Committee for Standardization (CEN), Determination of 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 1140:1994 Fruit and vegetable juices - Enzymatic determination of D-glucose and D-fructose content - NADPH spectrometric method
- EN ISO 1741:1994 Dextrose - Determination of Loss in Mass on Drying - Vacuum Oven Method (ISO 1741:1980)
- EN 12630:1999 Fruit and vegetable juices - Determination of glucose, fructose, sorbitol and sucrose contents - Method using high performance liquid chromatography
ES-UNE, Determination of 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-EN 16847:2016 Fertilizers - Determination of complexing agents in fertilizers - Identification of heptagluconic acid by chromatography
- UNE-EN 1140:1995 FRUIT AND VEGETABLE JUICES. ENZYMATIC DETERMINATION OF D-GLUSOSE AND D-FRUCTOSE CONTENT. NADPH SPECTROMETRIC METHOD.
BE-NBN, Determination of total sugar in wine
- NBN-EN ISO 5377:1994 Starch hydrolysis products - Determination of reducing power and dextrose equivalent - Lane and Eynon constant titre method (ISO 5377:1981)
- NBN-EN ISO 1741:1994 Dextrose - Determination of loss in mass on drying - Vacuum oven method (ISO 1741:1980)
农业农村部, Determination of 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
- NY/T 3295-2018 Determination of erucic acid and glucosinolates in rapeseed by near-infrared spectroscopy
- NY/T 3296-2018 Determination of glucosinolates in rapeseed by liquid chromatography-tandem mass spectrometry
Lithuanian Standards Office , Determination of 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
- LST EN 14133-2009 Foodstuffs - Determination of ochratoxin A in wine and beer - HPLC method with immunoaffinity column clean-up
National Health Commission of the People's Republic of China, Determination of 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
- GB 5009.276-2016 Determination of glucono-δ-lactone in national food safety standard food
Professional Standard - Agriculture, Determination of 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)
Professional Standard - Commodity Inspection, Determination of total sugar in wine
- SN/T 1868-2007 Determination of total glucosinolates in rapeseed and its meal for import and export
Hubei Provincial Standard of the People's Republic of China, Determination of total sugar in wine
- DB4202/T 15-2021 Determination of Procymidone Residues in Wine by Gas Chromatography
其他未分类, Determination of total sugar in wine
Henan Provincial Standard of the People's Republic of China, Determination of total sugar in wine
- DB41/T 1729-2018 Determination of Feed Additive Glucose Oxidase Activity Spectrophotometric Method
Professional Standard - Light Industry, Determination of total sugar in wine
- QB/T 5197-2017 Determination of 12 kinds of free amino acids in wines.High performance liquid chromatography
- QB/T 5198-2017 Determination of releasable 2,4,6-trichloroanisole from cork stoppers for wine
- QB/T 4850-2015 Determination of volatile ester components in wine.Static headspace-gas chromatography
海关总署, Determination of total sugar in wine
- SN/T 4675.32-2022 Determination of sodium carboxymethyl cellulose in imported and exported wines by spectrophotometric method
工业和信息化部, Determination of total sugar in wine
- QB/T 4849-2015 Determination of volatile alcohols in wine by static headspace-gas chromatography
KR-KS, Determination of total sugar in wine
- KS H ISO 5765-1-2020 Dried milk, dried ice-mixes and processed cheese —Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose