葡萄酒知识丨中文背标的十个必要（Wine knowledge ten of the Chinese backs are necessary）.docVIP

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2017-09-02 发布于河南
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葡萄酒知识丨中文背标的十个必要（Wine knowledge ten of the Chinese backs are necessary）.doc

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葡萄酒知识丨中文背标的十个必要（Wine knowledge ten of the Chinese backs are necessary）

葡萄酒知识丨中文背标的十个必要（Wine knowledge ten of the Chinese backs are necessary） Ten the necessary knowledge, the subject Wine Chinese back According to statistics, in batches of substandard imported Wine, nearly 65% above all because Chinese back label unqualified. Then, a qualified Chinese back label needs to conform to what standards? Wyatt star Wine college summed up the ten necessary Chinese back labels to all and nine unnecessary, for your reference. A wine 1. on the back label wine must be clear product attributes. For example, in the name of the back to add Wine or sparkling wine, shows that the product attributes.. The relationship between the 2. Chinese and foreign language must have corresponding. In February 14, 2014, in the Nanjing morning news published an article Nanjing Chateau wine Co. Ltd., 6 imported substandard rothschild. Because the name of the 6 drinks are Lafite * * Wine, French name is Domaine De La Grangette, there is no direct correspondence between Chinese and French, so for this wine name translation is not consistent with the requirements of. 3. not tort. The Lafite for second points, involves the infringement in some aspects, the use of Chinese in Lafite visibility influence, belongs to a kind of tort, does not meet the standard. Two, product type Wine products type has several elements, forgetting one is a common mistake. Look at how each element is clear and specific: 1. colors: red, white, pink. 2. types of sugar: generally dry, semi dry, semi sweet, sweet; for sparkling wine, is natural, dry, dry, semi dry and sweet. It should be noted that there is a calm Wine imported to China, analysis report it may be residual sugar in excess of 4 g/L, for example, said he was 6 g/L, but it is possible to dry type. Why is this? Because the total sugar and total acid is less than 2g/L, sugar can be relaxed to 9g/L. 3. static Wine or blistering Wine. Three, additive 1. of sulfur dioxide (SO2). The import Wine production process, although it may not add sul