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标准
AOAC Official Method 967.10 Aldehydes (Free) in Wines Direct Method First Action 1967 Final Action 1968
AOAC Official Method 991.46 Glycerol in Wine and Grape Juice Liquid Chromatographic Method First Action 1991
AOAC Official Method 955.25 Tannin in Wines First Action 1955 Final Action
AOAC Official Method 955.24 Acidity (Fixed) of Wines First Action 1955 Final Action
AOAC Official Method 960.20 Carbon Dioxide in Wines Manometric Method First Action 1960
AOAC Official Method 960.19 pH of Wines First Action 1960 Final Action 1960
AOAC Official Method 964.09 Carbon Dioxide in Wines Enzymatic Method First Action 1964 Final Action 1965
AOAC Official Method 962.12 Acidity (Titratable) of Wines First Action 1962 Final Action 1963
AOAC Official Method 945.33Citric and Malic Acidsin Wines First Action 1945 Final Action 1988 Surplus 1975
AOAC Official Method 930.19 Wines Physical Examination Procedure
AOAC Official Method 925.29 Sampling of Eggs Collection and Preparation of Sample Procedure
AOAC Official Method 920.156 Melting Point of Fats and Fatty Acids Wiley Method First Action 1920 Final Action
AOAC Official Method 920.70 Nitrogen (Total) in Wines First Action 1920 Final Action
AOAC Official Method 920.69 Tartaric Acid (Total) in Wines First Action 1920 Final Action 1968
AOAC Official Method 920.64Sugars (Reducing) in Wines First Action 1920 Final Action
AOAC Official Method 920.62 Extract of Wines First Action 1920 Final Action
AOAC Official Method 920.56 Specific Gravity of Wines Pycnometer Method First Action 1920 Final Action
GB/T 23777-2009 葡萄酒储藏柜
CCGF 103.5-2010 白兰地
CCGF 103.4-2010 葡萄酒
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