[import and export food safety] read and understand the inspection of imported wine
By: Date: 2022-07-28 Categories: chinesefood Tags: ,
Wine is a kind of fermented wine with certain alcohol content, which is made from fresh grapes or grape juice by full or partial fermentation.
The declaration of imported wine mainly has three tax numbers:
2204.1000:Champagne, sparkling wine, sparkling wine;
2204.2100:wine in containers of 2l or less;
2204.2200:wine in containers of more than 2L but not more than 10L.
Declaration elements of imported wine:
Product name, variety, alcohol concentration, grade, year, production area, winery name, grape variety, packaging specification, import method, brand, etc.
It is also required to declare the record number of the importer of imported food, the record number of the overseas exporter’s agent, and the registration number of the overseas production enterprise of imported food; The cargo property of pre packaged imported wine should be declared as”pre packaged”.
According to the instructions issued by the new generation inspection management system, the customs officers inspect and submit imported wine for inspection, and directly release the batches that do not need to be inspected and submitted for inspection. The batches that need to be inspected in the sampling must pass the test of level by level.
I. label inspection
Label inspection of imported wine includes:
Name of food, list of ingredients, net content and specification, name of country of origin or region (such as Hong Kong, Macao, Taiwan), name, address and contact information of agent, importer or distributor, production date and shelf life, storage conditions, alcohol level, warning words.
II. Sensory and physical and chemical tests
“Take a look”
Check whether the appearance of the wine is normal, whether the cork has mildew and cracks, and whether the label of the wine bottle is clear and undamaged.
“Two senses”
Sensory test to see whether the color, clarity, foaming degree, aroma and taste of wine are normal.
“Three analysis”
After pretreatment of wine, physical and chemical items such as alcohol content, total sugar, dry extract, volatile acid, citric acid, carbon dioxide, total sulfur dioxide, net content, etc. were detected.

III. safety index detection
Safety indicators of wine include iron, copper, methanol, benzoic acid, sorbic acid, cyclamate, etc. In the process of wine production and brewing, some substances are artificially added due to technological needs, and some substances are naturally produced in the process of grape planting and fermentation. These indicators cannot exceed the limit value, otherwise it will be harmful to human health.
1. Heavy metal detection – Inductively coupled plasma atomic emission spectrometry mass spectrometer (ICP-MS)
The accumulation of heavy metals in the human body to a certain extent will cause chronic poisoning. After the sample is processed, under the action of the ion source, the high-temperature plasma ionizes the atoms in the sample to form monovalent positive ions. Then the ion strength is detected by mass spectrometry, and then the content of heavy metal elements such as iron and copper is analyzed.
2. Methanol content detection – gas chromatograph (GC)
Methanol is a harmful substance naturally produced during wine fermentation. Excessive intake of methanol will have a serious impact on the human nervous system and blood system, causing headache, nausea, blurred vision and even blindness, which can be life-threatening in serious cases. Using chromatographic separation technology and detection technology, multi-component complex mixtures can be analyzed.
3. Detection of benzoic acid and sorbic acid – high performance liquid chromatography (HPLC)
Benzoic acid and sorbic acid, as food additives, mainly play a role in corrosion prevention, but excessive dosage will do harm to human body, and even cause cancer. Applying the principle of high performance liquid chromatography, the chemical analysis of thermally unstable and high boiling point organic compounds can be carried out.
4. Sodium cyclamate detection – liquid chromatography mass spectrometry (LC-MS)
Sodium cyclamate is a sweetener widely used in food and beverage manufacturing industry. If human body ingests too much, it will cause cancer, teratogenesis, damage renal function and other side effects. Combined with the effective separation ability of liquid chromatograph for thermally unstable and high boiling compounds and the powerful component identification ability of mass spectrometer, it can separate and analyze complex organic mixtures.
IV. microbial detection
Microbiological examination is an important indicator to measure the quality of food hygiene. Wine is a pre packaged food, which should be tested for Salmonella, Staphylococcus aureus and other related microorganisms, and meet the requirements of national standards.
Contributor:Jinan customs