GB/T 15109-2021 English PDFUS$489.00 · In stock
Delivery: <= 5 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 15109-2021: Terminology of baijiu industry Status: Valid GB/T 15109: Historical versions
Basic dataStandard ID: GB/T 15109-2021 (GB/T15109-2021)Description (Translated English): Terminology of baijiu industry Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X61 Word Count Estimation: 26,259 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 15109-2021: Terminology of baijiu industry---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.Terminology of baijiu industry ICS 67.160.10 CCSX61 National Standards of People's Republic of China Replace GB/T 15109-2008 Liquor Industry Terminology Released on 2021-05-21 2022-06-01 implementation State Administration of Market Supervision and Administration Issued by the National Standardization Management Committee ForewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents" Drafting. This document replaces GB/T 15109-2008 "Glossary of Liquor Industry". Compared with GB/T 15109-2008, except for structural adjustment and editing In addition to the sexual changes, the main technical changes are as follows. --- Added the term grain (see 3.1.1); --- Added the term grain (see 3.1.2); ---Modified the definition of barley (see 3.1.9, 3.1.6 in the.2008 edition); ---Modified the definition of wheat bran (see 3.1.10, 3.1.7 in the.2008 edition); ---The term storage room has been added (see 3.2.1.4); ---The term fermentation tank has been added (see 3.2.2.3); --- Added the term retort machine (see 3.2.3.2); ---Modified the definition of Jiuhai (see 3.2.4.3, 3.2.4.3 of the.2008 edition); ---Modified the definition of saccharification starter (see 3.3.1, 3.3.1 of the.2008 edition); ---Modified the definition of low temperature song (see 3.3.1.1.3, 3.3.1.1.3 of the.2008 edition); ---The term Qingzhuqu (see 3.3.1.1.3.1) has been added; --- Added the term Houhuoqu (see 3.3.1.1.3.2); --- Added the term red heart song (see 3.3.1.1.3.3); --- Added the term Qumu (see 3.3.1.2); ---The term big wine pie (see 3.3.1.4) has been added; ---Modified the definition of curtain song (see 3.3.1.5.1, 3.3.1.4.1 of the.2008 edition); ---Modified the definition of ventilation song (see 3.3.1.5.2, 3.3.1.4.2 of the.2008 edition); --- Deleted the term Qubla (see 3.3.1.5 of the.2008 edition); --- Deleted the term mildew (see 3.3.2 of the.2008 edition); --- Deleted the term dry mold (see 3.3.3 of the.2008 edition); --- Deleted the term Twist (see 3.3.4 of the.2008 edition); ---Added the term strengthening song (see 3.3.1.6); ---Added the term Jiu Mu (see 3.3.2); ---Modified the definition of solid-state fermentation method (see 3.4.1, 3.4.1 in the.2008 edition); ---Modified the definition of semi-solid fermentation method (see 3.4.3, 3.4.3 of the.2008 edition); ---Modified the definition of the old five retort law (see 3.4.6, 3.4.6 in the.2008 edition); ---Modified the definition of steaming and second cleaning (see 3.4.13, 3.4.13 in.2008 edition); ---Added term accumulation (see 3.4.15); --- Added the term Xiasha (see 3.4.17); ---Modified the definition of sand making (see 3.4.18, 3.4.16 in the.2008 edition); --- Added term rounds (see 3.4.19); --- Added the term round wine (see 3.4.20); ---The term distillers grains has been added (see 3.4.22); --- Deleted the term Shengxin (see 3.4.22 in the.2008 edition); --- Deleted the term uneven steam penetration (see 3.4.28 in the.2008 edition); ---Modified the definition of wine head (see 3.4.38, 3.4.35 in.2008 edition); ---Modified the definition of wine tail (see 3.4.39, 3.4.36 in.2008 edition); ---Modified the definition of cellar closure (see 3.4.42, 3.4.39 in the.2008 edition); ---Modified the definition of pit mud (see 3.4.43, 3.4.40 in the.2008 edition); ---Modified the definition of falling pit (see 3.4.50, 3.4.47 in.2008 edition); ---Modified the definition of pit-opening appraisal (see 3.4.52, 3.4.49 in.2008 edition); ---The term "fragrance" has been added (see 3.4.57); --- Added the term steaming (see 3.4.59); ---Added the term raw wine loss (see 3.4.63); ---Added the term simmered meat (see 3.4.64); ---Modified the definition of ecological winemaking (see 3.4.65, 3.4.58 in the.2008 edition); ---Modified the definition of liquor (see 3.5.1, 3.5.1 in the.2008 edition); ---Modified the definition of Branqu Liquor (see 3.5.4, 3.5.4 of the.2008 edition); ---Modified the definition of mixed koji wine (see 3.5.5, 3.5.5 in the.2008 edition); ---Modified the definition of solid-state liquor (see 3.5.6, 3.5.6 of the.2008 edition); ---Modified the definition of liquid liquor (see 3.5.7, 3.5.7 in the.2008 edition); ---Modified the definition of solid-liquid liquor (see 3.5.8, 3.5.8 in the.2008 edition); ---Modified the definition of Luzhou-flavor liquor (see 3.5.9, 3.5.10 in the.2008 edition); ---Modified the definition of fragrant liquor (see 3.5.10, 3.5.11 in.2008 edition); ---Modified the definition of rice flavor liquor (see 3.5.11, 3.5.12 in.2008 edition); ---Modified the definition of Fengxiang liquor (see 3.5.12, 3.5.13 in.2008 edition); ---Modified the definition of soy flavor liquor (see 3.5.13, 3.5.14 in.2008 edition); ---Modified the definition of sesame-flavor liquor (see 3.5.14, 3.5.15 in.2008 edition); ---Modified the definition of special flavor liquor (see 3.5.15, 3.5.16 in.2008 edition); ---Added the term and flavor liquor (see 3.5.16); ---Modified the definition of thick sauce and flavor liquor (see 3.5.17, 3.5.17 in.2008 edition); ---Modified the definition of Laobai dry-flavor liquor (see 3.5.18, 3.5.18 in.2008 edition); ---Modified the definition of Maotai-flavor liquor (see 3.5.19, 3.5.9 of the.2008 edition); ---Added the term Dongxiang liquor (see 3.5.20); ---The term full-flavor liquor has been added (see 3.5.21); ---Added the term solid (semi-solid) liquor raw liquor (see 3.5.22); ---Added the term liquid liquor raw liquor (see 3.5.23); ---Added the term solid-liquid liquor raw liquor (see 3.5.24); ---Added the term flavored liquor (see 3.5.25); ---Modified the definition of flavored wine (see 3.5.28, 3.5.21 in.2008 edition). Please note that some of the contents of this document may involve patents. The issuing agency of this document is not responsible for identifying patents. This document was proposed by the China National Light Industry Council. This document is under the jurisdiction of the National Liquor Standardization Technical Committee (SAC/TC358). Drafting organizations of this document. China Food and Fermentation Industry Research Institute Co., Ltd., China Wine Industry Association, Luzhou Laojiao Co., Ltd., Guizhou Moutai Co., Ltd., Yibin Wuliangye Co., Ltd., Shanxi Xinghuacun Fen Distillery Co., Ltd., Anhui Gujing Gongjiu Co., Ltd. Co., Ltd., Jinan Baotuquan Brewing Co., Ltd., Sichuan Jiannanchun (Group) Co., Ltd., Jiangsu Yanghe Winery Co., Ltd. Company, Hubei Daohuaxiang Wine Co., Ltd., Hebei Hengshui Laobaigan Wine Co., Ltd., Shandong Jingzhi Wine Co., Ltd., Guangdong Food Industry Research Institute Co., Ltd., Kweichow Moutai Distillery (Group) Xijiu Co., Ltd., Shede Wine Co., Ltd., Beijing Shunxin Agriculture Co., Ltd. Niulanshan Winery, Sichuan Gulinlang Winery Co., Ltd., Guangdong Jiujiang Winery Co., Ltd., Site Liquor Co., Ltd., Shandong Lanling Wine Co., Ltd., Shandong Bandaojing Co., Ltd., Sichuan Food Fermentation Industry Research Institute Institute of Accounting, Mianyang City, Sichuan Province Fenggu Liquor Industry Co., Ltd., Sichuan Yuankun Education Technology Co., Ltd. The main drafters of this document. Song Quanhou, Song Shuyu, Guo Xinguang, Wang Yao, Wang Li, Chang Jianwei, Meng Zhen, Gao Jiekai, Deng Bo, Li Anjun, Xing Xianqing, Xu Zijing, Chen Ping, Wang Zhangang, Zhao Deyi, Zhong Fangda, Liu Nian, Lu Zhongming, Wang Xiaoping, Wei Jinwang, Jiang Yingli, He Songgui, Wu Shengwen, Guan Guikun, Zhang Fengguo, Lin Dan, Zhong Jie. The previous versions of this document and the documents replaced are as follows. ---It was first published as GB/T 15109-1994 in.1994 and revised for the first time in.2008; ---This is the second revision.IntroductionLiquor is a traditional distilled liquor in my country, and its unique production processes such as solid (semi-solid) fermentation and distillation of various microorganisms have formed the various types of liquor. Kind of style. my country's traditional liquor is represented by twelve flavors. Dividing liquor by flavor type began in the third national wine appraisal held in 1979. This wine appraisal session proposed the definitions of Luzhou-flavor liquor (Lu-type liquor), Qing-flavor liquor (Fen-type liquor), and Maotai-type liquor (Mao-type liquor). Established the basis and principle of fragrance type division. With the continuous in-depth research on the ingredients and production technology of liquor, twelve major flavors have been proposed one after another. definition. According to the development status of the liquor industry, this revision has improved the production of twelve flavor liquors and other craft liquors from raw materials to finished products. Related terms and definitions involved in the production process. Liquor Industry Terminology1 ScopeThis document specifies the basic terms and definitions of the liquor industry. This document is applicable to the production, scientific research, teaching and other related fields of the liquor industry.2 Normative referencesThere are no normative references in this document.3 Terms and definitions3.1 Main raw materials 3.1.1 Grain Raw and finished grains of cereals and legumes. 3.1.2 Cereal Seeds of gramineous herbaceous plants. Note. Including rice, wheat, corn, sorghum, barley, barley, etc. [Source. GB 13122-2016, 2.1, with modification] 3.1.3 Sorghum;kaoliang;milo The gramineous herb cultivates the fruit of sorghum crops. The grains are red, yellow, white and other colors, and are flat ovoid. Note. Also known as red grain, small shu millet (shǔshǔ), red stick, can be divided into waxy sorghum and non-waxy sorghum according to their grain quality. [Source. GB/T 22515-2008, 2.2.5.1, with modification] 3.1.4 Wheat Grainaceous herb cultivates the fruit of wheat. It is oval or oblong, with a deep longitudinal groove on the ventral surface. Note. According to the different sowing seasons of wheat, it is divided into spring wheat and winter wheat; according to the grain quality and skin color of wheat grains, it is divided into hard white wheat, soft white wheat, and hard wheat. Red wheat, soft red wheat. [Source. GB/T 22515-2008, 2.2.2, with modification] 3.1.5 Maize;corn Grainaceous herb cultivates the fruit of corn. The shape of the seeds is horse tooth, triangle, near round, oblate, etc., and the color of the seed coat is mainly Yellow and white. Note. Also known as maize, big sorghum, sticks, grains, rice, pearl rice. According to its grain shape, the grain quality is divided into horse tooth type, half horse tooth type, hard grain type, burst type and so on. [Source. 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