GOST R 51156-98

ГОСТ Р 51156-98

Carbonated wine cocktails. General specifications

Коктейли винные газированные. Общие технические условия

Status: Not effective - Superseded

This standard applies to wine and carbonated cocktails.

Настоящий стандарт распространяется на винные и газированные коктейли

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Format: Electronic (pdf/doc)
Page Count: 10

Approved: Gosstandart of Russia, 3/31/1998

SKU: RUSS55419

Price: $139.68




The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.11 Products of alcohol industry and non-alcoholic beverages »

ISO classifier » 67 PRODUCTION OF FOOD » 67.160 Drinks » 67.160.10 Alcoholic beverages »

National standards » 67 PRODUCTION OF FOOD » 67.160 Drinks » 67.160.10 Alcoholic beverages »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N7 Wines and Beverages » N72 Low alcohol drinks »


The Document is Replaced With:

GOST R 51156-2005: Wine cocktails. General specifications

The Document References:

GOST 10117-91: Glass bottles for food liquids

GOST 12258-79: Soviet champagne. Sparkling and carbonation wine. Method for the determination of carbon dioxide pressure in bottles

GOST 13191-73: Wines, wine materials, cognac and cognac spirits, fruit and berry juices this alcohol. Method for determination of ethyl alcohol

GOST 13192-73: Wines, wine materials and cognacs. Method of sugar determination

GOST 13195-73: Wines, wine materials, cognacs and cognac spirits. Fruit and berry juices this alcohol. Method for determination of iron

GOST 14192-96: Cargo marking

GOST 14252-73: Wines and wine materials, spirit fruit-and-berry juices. Methods for determination of titrating acids

GOST 14351-73: Wines and cognac spirits. Methods for determination of free and total sulphurous acid content

GOST 15846-79: Products for transportation to the areas of the far north and remote regions

GOST 18078-72: Fruit and berry extracts

GOST 18192-72: Concentrated fruit and berry juices

GOST 19792-87: Natural honey

GOST 21-94: Granulated sugar

GOST 22-94: Refined sugar

GOST 23943-80: Wines and kognacs. Methods of determination of bottle tilling

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 28539-90: Alcoholized fruit juices. Specifications

GOST 28615-90: Processed fruit wine stock

GOST 28616-90: Fruit wines

GOST 2874-82: Drinking water. Hygienic requirements and quality control

GOST 2918-79: Liquid sulphur dioxide technical. Specifications

GOST 4221-76: Reagents. Potassium carbonate. Specifications

GOST 5962-67: Rectified ethyl alcohol. Specifications

GOST 5963-67: Drinking 95% ethanol

GOST 6687.0-86: Non-alcoholic industry products. Rules for acceptance and sampling methods

GOST 6687.3-87: Aerated soft prinks and fermented bread beverages. Method of determination of carbon dioxide

GOST 6687.4-86: Non-alcoholic drinks, kvasses and syrups. Method of acidity determination

GOST 6687.5-86: Non-alcoholic idustry products. Methods for determination of organoleptic indices and products volume

GOST 6687.7-88: Soft drinks and kvasses. Method for alcohol determination

GOST 7208-93: Wines and processed wine materials

GOST 8050-85: Carbon dioxide,

GOST 908-79: Citric acid for use in food-stuffs. Specifications

GOST R 51074-97: Food products. Information for consumer. General requirements

GOST R 51144-98: Products of wine industry. Acceptance rules and methods of sampling

GOST R 51145-98: Brandy spirits. Specifications

GOST R 51146-98: Fruit wine materials fermented and alcoholised after fermentation. Specifications

SanPiN 2.3.2.560-96: Hygienic requirements for the quality and safety of food raw materials and food

The Document is Referenced By:

Resolution 21: Rules for the certification of food products and food raw materials

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