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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 945.33Citric and Malic Acidsin 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

GB/T 23543-2009 葡萄酒企业良好生产规范

GB/T 5009.215-2008 食品中有机锡含量的测定

GB/T 18966-2008 地理标志产品烟台葡萄酒

DB12/ 046.91-2008 葡萄酒单位产量综合能耗计算方法及限额

GB/T 15686-2008 高粱单宁含量的测定

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