GB/T 10781.9-2021 English PDFUS$199.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 10781.9-2021: Quality requirements for baijiu - Part 9: Zhimaxiangxing baijiu Status: Valid
Basic dataStandard ID: GB/T 10781.9-2021 (GB/T10781.9-2021)Description (Translated English): Quality requirements for baijiu - Part 9: Zhimaxiangxing baijiu Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X61 Word Count Estimation: 10,197 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 10781.9-2021: Quality requirements for baijiu - Part 9: Zhimaxiangxing baijiu---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Quality requirements for baijiu - Part 9.Zhimaxiangxing baijiu ICS 67.160.10 X61 National Standards of People's Republic of China Replace GB/T 20824-2007 Liquor quality requirements Part 9.Sesame Flavor Liquor Released on 2021-08-20 2022-03-01 implementation State Administration of Market Supervision and Administration Issued by the National Standardization Management Committee ForewordGB/T 10781 "Liquor Quality Requirements" is planned to be divided into the following parts. ---Part 1.Luzhou-flavor liquor; ---Part 2.Fresh-flavor liquor; ---Part 3.Rice-flavored liquor; ---Part 9.Sesame-flavored liquor; This part is Part 9 of GB/T 10781. This section was drafted in accordance with the rules given in GB/T 1.1-2009. This part replaces GB/T 20824-2007 "Sesame Flavor Liquor". Compared with GB/T 20824-2007, the main technical changes in this part Change as follows. ---Modified the definition of sesame-flavored liquor (see 3.1; 3.1 in.2007 edition); ---Added stacked terms and definitions (see 3.2); ---Modified the product classification (see Chapter 4, Chapter 4 of the.2007 edition); ---Added physical and chemical index items. ethyl lactate (see 5.2); deleted 3-methylthiopropanol (see 5.2 in the.2007 edition); part of the physical and chemical The indicators are required to be within one year (including one year) and greater than one year from the production date of the product (see 5.2); --- Deleted the hygiene requirements (see 5.3 in the.2007 edition); ---The method for determining the total amount of acid esters in liquor has been added (see Appendix A); ---Added the determination method of acetic acid in liquor (see Appendix B). This part was proposed by the China National Light Industry Council. This part is under the jurisdiction of the National Liquor Standardization Technical Committee (SAC/TC358). Drafting organizations of this section. Shandong Jingzhi Wine Industry Co., Ltd., Jinan Baotuquan Winery Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Shandong Bandaojing Co., Ltd., Anhui Xuanjiu Group Co., Ltd., Taishan Wine Group Co., Ltd., Corolla Group Brewing Co., Ltd., Shandong Lanling Wine Co., Ltd., Taizhou Meilanchun Winery Co., Ltd. The main drafters of this section. Xing Xianqing, Lai Angui, Zhong Qiding, Zhao Jiwen, Gao Chuanqiang, Zhang Bin, Yao Yuanzi, Guan Guikun, Tian Qingzhen, Meng Zhen, Lu Zhiyuan, Gao Hongbo, Zhao Deyi, Zhang Fengguo, Zhang Wenqing, Hao Chuanfa, Li Yue, Wan Ziran. The previous releases of the standards replaced by this part are as follows. ---GB/T 20824-2007.IntroductionEsters and organic acids are important aroma and taste substances in liquor. Under natural conditions, organic acids and alcohols and esters undergo reversible conversion reactions. Should, within a certain period of time, it is conducive to the stability of product quality and style, and the taste is more mellow. In the revision process of this part, follow the objective law of the change of acid ester in sesame-flavored liquor products. Later products put forward different physical and chemical index requirements. Liquor quality requirements Part 9.Sesame Flavor Liquor1 ScopeThis part of GB/T 10781 specifies the product classification, requirements, test methods, inspection rules and signs, packaging, and packaging of sesame-flavored liquor. Quality requirements such as transportation and storage. This part is applicable to the production, inspection and sales of sesame-flavored liquor.2 Normative referencesThe following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article Pieces. For undated reference documents, the latest version (including all amendments) is applicable to this document. GB 5009.225 National Food Safety Standard Determination of Ethanol Concentration in Wine GB/T 6682-2008 Analytical laboratory water specifications and test methods GB/T 10345-2007 Liquor analysis method GB/T 10346 Liquor inspection rules and signs, packaging, transportation and storage GB/T 15109 Liquor Industry Terminology JJF1070 Quantitative packaging commodity net content measurement inspection rules Measures for the Metrological Supervision and Administration of Quantitatively Packaged Commodities (General Administration of Quality Supervision, Inspection and Quarantine (2005) No. 75)3 Terms and definitionsThe following terms and definitions defined in GB/T 15109 apply to this document. 3.1 Sesame-flavored liquor zhimaxiangxingbaijiu Use grains as the main raw material, or mix with bran, use Daqu, bran koji, etc. as saccharification starters, after accumulation, solid-state fermentation, solid-state distillation, aging, Blended, without directly or indirectly adding edible alcohol and non-self-fermented substances that are colored and fragrant and tasteful, and have a sesame flavor style Liquor. 3.2 Pile up duiji The process of stacking the materials before fermentation into the tank for a certain period of time.4 Product ClassificationAccording to the alcohol content of the product, it is divided into. High liquor. 40%vol< alcohol content≤68%vol; Low alcohol. 25%vol≤Alcohol content≤40%vol. ...... |
