GOST 25892-83
ГОСТ 25892-83
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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)
Approved: USSR State Committee for Standards,
7/29/1983
SKU: RUSS18971
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 »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Canned fruits and berries (fruit) »
As a Replacement Of:
GOST 10.33-70: Natural grape juice. Technical requirements for export products
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 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes
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 10444.2-94: Food products. Methods for detection and quantity determination of Staphylococcus aureus
GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum
GOST 10444.8-75: Canned foods. Methods for microbiological examination. Detection of causative botulism
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 26934-86: Raw materials and food-stuffs. Method for determination of zinc
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 18078-72: Fruit and berry extracts
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
KMS 128:99: Scones. Technical conditions
KMS 738:2007: Cakes and pastries. General technical conditions
MU 08-47/175: Food products and food raw materials. Inversion voltammetric method for determining the mass concentration of arsenic
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
Resolution 21: Rules for the certification of food products and food raw materials
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