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GB 4927-2008 PDF English

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GB 4927-2008: Beer
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GB 4927: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] deliveryName of Chinese StandardStatus
GB 4927-2008English85 Add to Cart 0-9 seconds. Auto-delivery Beer Valid
GB 4927-2001English319 Add to Cart 3 days Beer [including MODIFICATION 1] Obsolete
GB/T 4927-1991English199 Add to Cart 2 days Beer Obsolete

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GB 4927-2008: Beer

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GB NATIONAL STANDARD ICS 67.160.10 X 62 Replacing GB 4927-2001 Beer Issued on. DECEMBER 29, 2008 Implemented on. OCTOBER 01, 2009 Issued by. General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of the People's Republic of China.

Table of Contents

Foreword... 3 1 Scope... 4 2 Normative references... 4 3 Terms and definitions... 5 4 Product classification... 7 5 Requirements... 7 6 Analytical method... 10 7 Inspection rules... 10 8 Marking, packaging, transportation and storage... 12

Foreword

The clause 3.1 and 8.1 of this standard are mandatory, AND the rest is recommended. This standard replaces GB 4927-2001 “Beer”. As compared with GB 4927-2001, the main changes of this standard are as follows. - MOVE the definition of special beer to the chapter 3 “Terms and definitions”; MODIFY the definition of dry beer, ice beer, low-alcohol beer, wheat beer, and turbid beer; ADD the definition of non-alcohol beer and fruit & vegetable beer; - ADD the product classification; - CHANGE the negative deviation of the net content into net content; - DELETE the level II quality level; - CHANGE the measurement unit of the alcohol strength into volume fraction (% vol); - ADJUST the foam retention, alcohol strength, original wort concentration, total acid, and carbon dioxide indicator; - ADJUST the foam retention, alcohol strength, original wort concentration, total acid, and carbon dioxide indicator of the brown beer and black beer; ADD the sucrose converting enzyme activity requirements; - MODIFY appropriately the exit-factory inspection item. This standard was proposed by the National Food Industry Standardization Technical Committee. This standard shall be under the jurisdiction of the National Brewing Standardization Technical Committee. The drafting organizations of this standard. China Food and Fermentation Industry Research Institute, Guangzhou Zhujiang Brewery Co., Ltd., Beijing Yanjing Brewery Co., Ltd., Kingway Beer (China) Co., Ltd., Hangzhou West Lake Beer Asahi (shares) Co., Ltd. The main drafters of this standard. Guo Xinguang, Zhang Wujiu, Fang Guiquan, Jia Fengchao, Song Changxin, Ye Qing, Li Huiping. This Standard replaces the standard previously issued as follows. - GB 4927-1985, GB 4927-1991, GB 4927-2001. Beer

1 Scope

This standard specifies the terms and definitions, product classification, requirements, analytical methods, inspection rules, marking, packaging, transportation, and storage of beer. This standard applies to the production, inspection and sale of beer.

2 Normative references

The provisions in following documents become the provisions of this Standard through reference in this Standard. For the dated references, the subsequent amendments (excluding corrections) or revisions do not apply to this Standard; however, parties who reach an agreement based on this Standard are encouraged to study if the latest versions of these documents are applicable. For undated references, the latest edition of the referenced document applies. GB/T 191 Packaging – Pictorial marking for handling of goods (GB/T 191-2008, ISO 780.1997, MOD) GB 2758 Hygienic standard for fermented wine GB 4544 Beer bottles GB/T 4928 Method for analysis of beer GB/T 5738 Crates for beverage bottled GB/T 6543 Single and double corrugated boxes for transport packages

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 Beer It refers to the low alcohol fermented wine using malt and water as the main raw material, added with hops (including hops products), made by yeast fermentation, AND containing carbon dioxide and foam. Note. including non-alcoholic beer (dealcoholized beer). 3.2 Pasteurized beer It refers to the beer which is subjected to pasteurization or instantaneous high temperature sterilization. 3.3 Draft beer It refers to the beer which is not subjected to pasteurization or instantaneous high temperature sterilization, BUT sterilized by other physical methods to achieve a certain biological stability. 3.4 Fresh beer It refers to the beer which is not subjected to pasteurization or instantaneous high temperature sterilization, BUT its finished product can contain a certain amount of live yeast to achieve a certain biological stability. 3.5 Special beer It refers to the beer having a special style due to the change of its raw and auxiliary materials as well as process. 3.6 Plato It refers to an international universal unit of the original wort concentration, in the symbol of °P, which represents the grams of extracts in 100 g of wort.

4 Product classification

4.1 Light beer. the beer having a chroma of 2 EBC ~ 14 EBC. 4.4 Special beer.

5 Requirements

5.1 Sensory requirements 5.2 Physical and chemical requirements 5.2.1 Light Beer Light beer shall comply with the requirements of Table 3. 5.2.3 Special beer In addition to the characteristic indicators, other requirements shall comply with the provisions of the corresponding beer. 5.3 Hygiene requirements It shall comply with the provisions of GB 2758. 5.4 Net content It shall follow the State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75 Order.

6 Analytical method

The sensory requirements, net content and physical and chemical requirements shall be tested in accordance with GB/T 4928.

7 Inspection rules

7.1 Batching Fermented mature beer is, after filtration, formed one batch from the same sake tank, the same packaging line, AND the product continuously produced in the same packaging form and exit-factory (or warehousing) at the same day with the same quality inspection report. 7.2 Sampling 7.2.1 TAKE samples in accordance with Table 5.Bottled beer shall use the sterilized tools, sampled and sealed under aseptic conditions. 7.2.2 Immediately after sampling, it shall attach the label AND indicate the sample name, variety specification, quantity, manufacturer's name, sampling time and location, and sampling person. SEAL 1/3 of sample; PRESERVE at 5 °C ~ 25 °C for 10 days for future reference. The rest of the sample is immediately sent to the laboratory, to be subjected to the sensory, physical and chemical, and hygiene test. 7.3 Inspection classification 7.3.1 Exit-factory inspection 7.3.2 Type inspection 7.3.2.1 Inspection items. all requirements of 5.1 ~ 5.4. 7.3.2.2 Type inspection shall be carried out at least once every six months. AND it shall also be carried out at any of the following circumstances. 7.4 “Disqualified item” classification 7.4.1 Items with “defects”. hygiene requirements. 7.4.2 Items with “serious defects”. net content, labels, characteristic indicator of special beer (such as. “real fermentation of dry beer”, “turbidity” of ice beer, etc.), diacetyl, AND the “sucrose converting enzyme activity” of the draft beer and fresh beer. 7.5 Judgment rules 7.5.1 If there are two or less (including two) indicators of the test sample failed, it shall double the samples from the same batch of products for re-inspection, AND the re-inspection results shall prevail. 7.5.2 If there is still one item with “defect” or “serious defect” in the re-inspection result, this batch of products shall be judged as disqualified.

8 Marking, packaging, transportation and storage

8.1 Marking 8.1.1 Sales packaging labels shall comply with the relevant provisions of GB 10344, indicating the product name, raw materials, alcohol strength, original wort concentration, net content, manufacturer name and address, filling (production) date, shelf life, standard number, and quality grade. 8.1.2 On the outer packaging carton, the net content and the total quantity of the unit package shall be indicated in addition to the product name, manufacturer's name and address, and production date. 8.2 Packaging 8.2.1 The bottled beer shall use the glass bottles in accordance with the requirements of GB 4544 AND the caps in accordance with the requirements of GB/T 13521. 8.2.2 The canned beer shall be packed in a packaging container with sufficient tolerable pressure, such as. aluminum easy open two-piece can, AND it shall comply with the relevant requirements of GB/T 9106. 8.2.3 Keg beer shall use the beer drums that comply with the relevant requirements of GB/T 17714. 8.2.4 The products shall be tightly packed, to avoid air leakage or beer leakage. 8.3 Transportation and storage ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.


      

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