GOST 25892-83

ГОСТ 25892-83

Natural grape juice

Сок виноградный натуральный

Status: Not effective - Canceled in the Russian Federation

The standard applies to grape natural juice made from fresh grapes or wort, or semi-finished juice clarified, packed in containers, hermetically sealed and pasteurized, produced for the needs of the national economy and export.

Стандарт распространяется на виноградный натуральный сок, изготовленный из свежего винограда или сусла, или сока-полуфабриката осветленный, фасованный в тару, герметически укупоренный и пастеризованный, изготовляемый для нужд народного хозяйства и экспорта.

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Format: Electronic (pdf/doc)
Page Count: 14

Approved: USSR State Committee for Standards, 7/29/1983

SKU: RUSS18971

Price: $153.26




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 » 67.160.20 soft drinks »

National standards » 67 PRODUCTION OF FOOD » 67.160 Drinks » 67.160.20 soft drinks »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N5 Fruit and vegetable products » N54 Juices and extracts, fruit and berry »


The Document References:

GOST 10117-91: Glass bottles for food liquids

GOST 10444.11-89: Food products. Methods for determination of the lactic acid bacteria

GOST 10444.12-88: Food products. Method for determination of yeast and mould

GOST 10444.15-75: Canned foods. Methods for microbiological examination. Determination of total bacteria quantity by petri dishes count

GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis

GOST 10444.2-75: Canned foods. Methods for microbiological examination. Detection of coagulase-positive staphylococcus

GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum

GOST 10444.8-88: Food products. Method for determination of Bacillus cereus

GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens

GOST 12026-76: Filter paper for laboratory application

GOST 13799-81: Canned fruit, berry, vegetable and mushroom produce. Packing, marking, transportation and storage

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 18300-87: Technical rectified ethyl alcohol. Specifications

GOST 20298-74: Ion-exchange resins. Cation exchangers. Specifications

GOST 24104-2001: Laboratory scales. General technical requirements

GOST 24104-88: General purpose and reference laboratory balances

GOST 24556-89: Products of fruits and vegetables processing. Methods for determination of vitamin C

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 25555.0-82: Fruit and vegetable products. Methods for determination of titratable acidity

GOST 25555.2-91: Fruit and vegetable products. Methods for determination of ethanol content

GOST 25555.3-82: Fruit and vegetable products. Methods for determination of mineral impurities

GOST 26181-84: Fruit and vegetable products. Methods for determination of sorbic acid

GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling

GOST 26323-84: Products of prepared fruits and vegetables. Methods for determination of vegetable admixtures

GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses

GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses

GOST 26670-91: Food products. Methods for cultivation of microorganisms

GOST 26671-85: Fruit and vegetable products, canned meat and meat-and-vegetable products. Preparation of samples for laboratory analyses

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 26931-86: Raw materials and food-stuffs. Method for determination of copper

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 26935-86: Canned food stuffs. Method for determination of tin

GOST 28038-89: Fruit and vegetable products. Methods for determination of mycotoxin patulin

GOST 28472-90: Manually harvested fresh grapes for conservation. Requirements for state purchases and deliveries

GOST 28562-90: Fruit and vegetable products. Refractometric method for determination of soluble dry substances content

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 30425-97: Canned foods. Method for determination of commercial sterility

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 4139-75: Reagents. Potassium thiocyanate. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 4453-74: Active absorpting powder charcoal. Specifications

GOST 5556-81: Medical absorbent cotton

GOST 5717-91: Jars for preserved food

GOST 5817-77: Reagents. Tartaric acid. Specifications

GOST 5981-88: Tins for preserved food

GOST 61-75: Reagents. Acetic acid. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 8756.1-79: Canned food products. Methods for determination of organoleptic characteristics, net mass or volume and components fraction of total mass

GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package

GOST 8756.9-78: Fruit and vegetable products. Method for determining residue quantity in fruit juices and extracts

The Document is Referenced By:

GOST 25856-97: Canned fish with vegetables in bouillon, marinade and various sauces. Specifications

GOST 31457-2012: Milk ice, ice-cream and plombir. Specifications

GOST 7453-86: Preserves from dressed fish

MUK 4.1.2172-07: Determination of residual amounts of tau-fluvalinate in grain and straw of grain crops, in berries and grape juice, green grass mass, seeds and rapeseed oil, soybean by capillary gas-liquid chromatography. Methodical instructions

MUK 4.1.2268-07: Determination of residual amounts of proquinazid in water, soil, berries and grape juice by capillary gas-liquid chromatography

MUK 4.1.2271-07: Determination of residual amounts of famoxadone in grape juice by high performance liquid chromatography

MUK 4.1.2276-07: Determination of Cymoxanil Residues in Grape Juice by Gas-Liquid Chromatography

MUK 4.1.2277-07: Determination of residual amounts of chlorothalonil in grape and apple juice by gas-liquid chromatography

MUK 4.1.2284-07: Determination of residues of indoxacarb in water, soil, apples, grapes, apple and grape juices by high performance liquid chromatography

MUK 4.1.2301-07: Determination of residual amounts of cyprodiline in grapes and grape juice by gas-liquid chromatography

MUK 4.1.2337-08: Methods of control. Chemical factors. Determination of residual amounts of methyl in water, soil, apples, grapes, apple and grape juices by gas-liquid chromatography

MUK 4.1.2380-08: Determination of residual amounts of lambda cyhalothrin in apple and grape juices by capillary gas-liquid chromatography

MUK 4.1.2454-09: Determination of residues of folpeta in grape juice by gas-liquid chromatography. Methodical instructions

MUK 4.1.2675-10: Measurement of residual content of trifloxystrobin and its metabolite in berries and grape juice using high performance liquid chromatography

MUK 4.1.2676-10: Methods for measuring the residual content of thiacloprid in green mass, seeds and oil of rapeseed, berries and grape juice by high performance liquid chromatography

MUK 4.1.2784-10: Determination of residues of difenoconazole in berries and grape juice by capillary gas-liquid chromatography

MUK 4.1.2860-11: Determination of residual quantities of chlorantraniphenol in tomato fruits, tomato juice, grapes and grape juice by capillary gas-liquid chromatography

MUK 4.1.2990-12: Measurement of residual content of pyrimethanil in water, soil, potatoes, grapes, strawberries, tomatoes, pome fruits, grape, tomato and apple juices using capillary gas-liquid chromatography

MUK 4.1.2992-12: Measurement of residual content of fluopyram in potatoes, grapes, strawberries, tomatoes, pome fruit crops, grape, tomato and apple juice by capillary gas-liquid chromatography. Recommended practice

PR 50.3.004-96: Rules for the certification of food products and food raw materials

MU 08-47/175: Food products and food raw materials. Inversion voltammetric method for determining the mass concentration of arsenic

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

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