GB/T 4928-2026 Method for analysis of beer English, Anglais, Englisch, Inglés, えいご
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ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 4928-2026
Replaces GB/T 4928-2008
Method for analysis of beer
啤酒分析方法
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 General Provisions
5 Sample Pre-treatment
6 Sensory Analysis
7 Turbidity
8 Foam Stability (Head Retention)
9 Alcohol Content (Ethanol Concentration)
10 Original Wort Concentration (Original Gravity/Extract)
11 Total Acid
12 Carbon Dioxide
13 Diacetyl (Vicinal Diketones)
14 Real (Actual) Degree of Fermentation (Attenuation)
15 Invertase Activity
16 Other
Appendix A (Normative) Correlation Table for the Relative Density of Sugar Solutions and Plato Degrees or Percentage Extract (20°C) and Calculation/Correction Factors for Original Wort Concentration
Appendix B (Normative) Correlation Table for Ethanol Concentration (Alcohol Content) between Mass Fraction and Volume Fraction (20°C)
Appendix C (Informative) Analytical Methods for Enterprise Self-Control Technical Indicators
Methods for Analysis of Beer
1 Scope
This document describes the general principles and relevant test methods for the analysis of beer products.
This document applies to the analysis of various types of beer products.
2 Normative References
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 601 Chemical reagent – Preparations of standard volumetric solutions
GB/T 603 Chemical reagent – Preparations of reagent solutions for use in test methods
GB 5009.2 National Food Safety Standard – Determination of relative density of foods
GB 5009.225 National Food Safety Standard – Determination of ethanol concentration in wine and edible alcohol
GB/T 6682 Water for analytical laboratory use – Specification and test methods
GB 12456 National Food Safety Standard – Determination of total acid in foods
JJF 1070 Rules of Metrological Testing for Net Quantity of Prepackaged Products with Constant Content
3 Terms and Definitions
No terms and definitions are required for this document.
4 General Provisions
4.1 All analytical instruments used (such as analytical balances, spectrophotometers, etc.) shall be calibrated periodically. The calibration of colorimeters shall be carried out annually. Glass measuring instruments such as pycnometers, pipettes, volumetric flasks, etc., shall be calibrated according to the relevant verification regulations.
4.2 The water used, unless otherwise specified, shall comply with the requirements of GB/T 6682. The reagents used, unless otherwise specified, shall be of analytical reagent grade (AR).
4.3 Unless otherwise stated, "solution" refers to an aqueous solution.
4.4 When two or more analysis methods exist for the same test item, laboratories may choose according to their respective conditions; however, the first method listed is the referee method.
5 Sample Pre-treatment
5.1 Principle
Under the premise of ensuring the sample is representative and minimizing the loss of alcohol, remove carbon dioxide gas from the sample by means such as shaking, ultrasonication, or stirring.
5.2 Method 1
Pour approximately 300 mL of the sample, equilibrated to 15°C–20°C, into a 1000 mL conical flask. Stopper (with a rubber stopper). In a temperature-controlled room, gently shake the flask, open the stopper to release gas (initially there will be a "pop" sound), and then restopper. Repeat the operation until no more gas escapes. Filter through single-layer medium-speed dry filter paper (cover the funnel with a watch glass).
5.3 Method 2
Degas using an ultrasonic or magnetic stirring method. Pour approximately 300 mL of the sample, equilibrated to 15°C–20°C, into a bottle fitted with a venting stopper. Place the bottle in an ultrasonic water bath (or on a stirrer). After ultrasonication or stirring for a specific time, filter through single-layer medium-speed dry filter paper (cover the funnel with a watch glass).
Note: Compare with Method 1 to obtain similar alcohol content determination results, in order to determine the time and temperature for ultrasonication (or stirring).
5.4 Sample Storage
Collect the filtrate obtained from Method 1 or Method 2, designated as Filtrate A, in a stoppered conical flask. Store sealed at 15°C–20°C for subsequent test analysis. At room temperature, use within 30 minutes; under refrigerated conditions at 1°C–5°C, use within 2 hours.
Note: Filtrate A is suitable for analytical methods requiring the removal of carbon dioxide gas from the sample.
6 Sensory Analysis
6.1 Sample Preparation
As required, code the samples (blind labeling) and equilibrate to 12°C–15°C. Using a consistent height (3 cm from the cup rim) and pouring speed, pour the corresponding samples into clean, dry beer tasting glasses.
6.2 Appearance
6.2.1 Clarity/Transparency
Place the poured sample in a bright location and observe, recording the clarity level, presence of suspended matter, and sediment.
6.2.2 Turbidity
Proceed according to the method described in Chapter 7.
6.3 Foam
6.3.1 Morphology
Observe the fineness of the foam, the whiteness of the color, the creaminess, and the lacing (adherence to the glass). Record observations.
6.3.2 Foam Stability (Head Retention)
Proceed according to the method described in Chapter 8.
6.4 Aroma and Flavor
6.4.1 Aroma
First, hold the tasting glass containing the sample below the nostrils and statically sniff the aroma. Then, swirl the glass and sniff dynamically. Synthesize and record the sample's aroma characteristics, presence of off-odors, etc.
6.4.2 Flavor
Take an appropriate amount of the sample into the mouth, spreading it as evenly as possible over the taste zones. Taste carefully and record the flavor profile characteristics.
6.5 Color (Colour)
6.5.1 Spectrophotometric Method (Method 1)
6.5.1.1 Principle
