This standard specifies the analysis methods for various hygienic indicators in fermented wine. This standard applies to the analysis of various hygienic indicators in wine made from sugar or starch-containing substances without distillation after saccharification and fermentation.
GB/T 5009.49-2003 history
2016GB 5009.249-2016 Determination of sodium ferric EDTA in iron-fortified soy sauce in national food safety standards
2008GB/T 5009.49-2008 Method for analysis of hygienic standard of fermented alcoholic beverages and their integrated alcoholic beverages
2003GB/T 5009.49-2003 Method for analysis of hygienic standard of fermented wines