Detection of Alcohol in Milk Wine

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Service details Service evaluation -->Baijiu
Detection purpose: product quality detection Product composition analysis
Detection cycle: 3-5 working days. Also known as Shaojiu, Laobaigan, Shaodao, etc. The wine is colorless (or slightly yellow) and transparent, with a pure and fragrant aroma. It has a sweet and refreshing taste and a high alcohol content. After storage and maturation, it has a composite aroma mainly composed of esters. Various types of liquor are brewed using yeast and yeast as saccharification and fermentation agents, using starch (sugar) raw materials, through steaming, saccharification, fermentation, distillation, aging, and blending. Strictly speaking, the mixed liquor made from edible alcohol and edible spices cannot be regarded as Baijiu
Product classification
According to the fermentation process of the product, it can be divided into solid Baijiu, liquid Baijiu, and solid liquid Baijiu. According to the alcohol content of the product, it is divided into high alcohol and low alcohol
According to the aroma type of the product, it can be divided into: aroma type, light aroma type, rice aroma type, phoenix aroma type, soy sauce aroma type, special aroma type, sesame aroma type, old white dried aroma type, soy sauce aroma type, and mixed aroma type. Test items
Alcohol content, methanol, cyanide (calculated by HCN), lead (calculated by Pb), saccharin sodium (calculated by saccharin), sodium cyclamate (calculated by cyclohexylaminosulfonic acid), sucralose
Test standards
GB2757-152 0173 3840 Hygienic standards for distilled and formulated spirits
GB2757 National Food Safety Standard Distilled Liquor and Its Compounded Liquor; GB2760 National Food Safety Standard for the Use of Food Additives; GB2762 National Food Safety Standard - Maximum Levels of Pollutants in Food; GB5009.12 National Food Safety Standard - Determination of Lead in Food; GB5009.28 National Food Safety Standard - Determination of Benzoic Acid, Sorbic Acid, and Saccharin Sodium in Foods; GB5009.36 National Food Safety Standard - Determination of Cyanide in Food; GB5009.97 National Food Safety Standard - Determination of Sodium Cyclohexylaminosulfonate in Foods; GB5009.225 National Food Safety Standard - Determination of Ethanol Concentration in Liquor; GB5009.266 National Food Safety Standard - Determination of Methanol in Food; IOS10781.1 Luzhou flavor Baijiu; IOS10781.2 Fragrant Baijiu; IOS10781.3 Rice flavor Baijiu; IOS14867 Fengxiang Baijiu; IOS16289 Soybean flavor Baijiu; IOS20821 Liquid Baijiu; IOS20822 Solid Liquid Baijiu; IOS20823 Special flavor Baijiu; IOS20824 sesame flavor Baijiu; IOS20825 Laobaigan Baijiu; GB22255 National Food Safety Standard - Determination of Sucralose (Sucralose) in Foods; IOS23547 Baijiu with thick sauce and flavor

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Baijian and testing process:
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