GOST 13192-73 PDF

Full title and description

GOST 13192-73 — "Wines, wine materials and cognacs. Method of sugar determination". The standard specifies laboratory procedures for determining the mass concentration of sugars in wines, wine materials, low‑alcohol beverages and cognacs, describing the Bertrand method and a direct titration method and including normative requirements for sampling, reagents and result reporting.

Abstract

GOST 13192-73 establishes analytical methods used in quality control and regulatory testing of vinicultural and spirit products to measure total and invert sugars. It gives step‑by‑step procedures (Bertrand method and direct titration), required reagents and apparatus, sample handling and calculation and reporting rules. The standard was approved in 1973 and introduced into force on 1 January 1975; it has been reissued with amendments and errata in subsequent years.

General information

• Status: Active / in force (limitation of effectiveness lifted; reissues and amendments published).
• Publication date: Approved 26 September 1973; introduced 1 January 1975.
• Publisher: Approved by the State Committee for Standards of the USSR (Gosstandart); issued as an interstate standard (Mezhgosudarstvennyy standart).
• ICS / categories: ICS 67.160.10 — Alcoholic beverages; classification group Н79.
• Edition / version: Original designation GOST 13192-73 (1973/1975). Reissued editions and consolidated printings exist (including a 2011 reissue) with Amendments No. 1, 2 and 3 and later corrections; amendments and editorial corrections were published in 1984, 1989, 1997 and later bulletins, with a noted update entry in 2021.
• Number of pages: Varies by publication/reissue (commonly reported as 11–13 pages depending on the edition/reprint).

Scope

The standard applies to grape, fruit, sparkling and still wines, wine materials, certain low‑alcohol beverages and cognacs. It defines two primary analytical approaches for determining sugar content (the Bertrand volumetric method and a direct titrimetric method), prescribes sample collection and preparation, required reagents and apparatus, calculation of sugar mass concentration and presentation of results for quality control and regulatory purposes.

Key topics and requirements

• Scope of application to wines, wine materials, low‑alcohol drinks and cognacs.
• Detailed procedure for determination of total sugars by the Bertrand (oxidimetric/volumetric) method.
• Procedure for direct titration to determine mass concentration of sugars.
• Sampling rules and sample preparation (sampling fractions, representative sampling for laboratory analysis).
• Required reagents, standard solutions and apparatus; tables for reagent volumes and conversion to mass of invert sugar.
• Instructions for calculation, expression of results (mass concentration), and rounding/reporting conventions.
• References to other normative documents and GOSTs used for related measurements and cross‑referencing.

Typical use and users

Used by quality control laboratories at wineries and distilleries, independent testing and certification bodies, regulatory authorities overseeing alcoholic beverage quality and safety, research laboratories in enology and beverage technology, and technical personnel responsible for production control and product specification compliance. The standard supports routine production QC, compliance testing for product labeling and regulatory verification.

Related standards

Replaces: GOST 13192-67. Normative references within the text include multiple GOSTs and technical conditions related to reagents, apparatus and complementary analytical methods (examples cited in the standard include GOST 1027-67 and several others for related test methods and reference materials). The standard is also linked to regional technical regulations for food and alcoholic products where applicable.

Keywords

wine analysis, sugar determination, Bertrand method, titration, wines, wine materials, cognacs, analytical method, laboratory procedure, quality control.

FAQ

Q: What is this standard?

A: GOST 13192-73 is a Soviet / interstate standard titled "Wines, wine materials and cognacs. Method of sugar determination" that defines laboratory methods (Bertrand and direct titration) to measure sugar content in wines and related products.

Q: What does it cover?

A: It covers scope of application (types of products), sampling and sample preparation, step‑by‑step analytical procedures for the Bertrand method and for direct titration, required reagents and apparatus, calculation and presentation of results, and references to related normative documents.

Q: Who typically uses it?

A: Winery and distillery QC labs, independent testing/certification laboratories, regulatory inspectors, enologists and beverage technologists involved in production control and product conformity assessment.

Q: Is it current or superseded?

A: The standard GOST 13192-73 remains in effect as an interstate standard with its limitation-of-effectiveness lifted and with later amendments and corrections published; consolidated reissues exist (including reprints with amendments). Users should check the edition and amendments applicable in their jurisdiction or the latest national adoption rules.

Q: Is it part of a series?

A: It is part of the body of GOSTs and interstate standards governing wine and alcoholic beverage production and testing; it replaces an earlier version (GOST 13192-67) and references multiple other GOST documents for related test methods and equipment.

Q: What are the key keywords?

A: Sugar determination, Bertrand method, titration, wines, wine materials, cognacs, analytical methods, quality control.