GB/T 23547-2009 English PDFUS$78.00 · In stock
Delivery: <= 1 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 23547-2009: Nong jiang-flavour Chinese spirits Status: Obsolete
Basic dataStandard ID: GB/T 23547-2009 (GB/T23547-2009)Description (Translated English): Nong jiang-flavour Chinese spirits Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X61 Classification of International Standard: 67.160.10 Word Count Estimation: 8,826 Date of Issue: 2009-04-14 Date of Implementation: 2009-12-01 Quoted Standard: GB 2757; GB 10344; GB/T 10345; GB/T 10346 Regulation (derived from): National Standard Approval Announcement 2009 No.5 (Total No.145) Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China Summary: This standard specifies the definition of thick sauce and flavor liquor, Products, requirements, analytical methods, inspection rules and signs, packaging, transport and storage. This standard applies to thick sauce and flavor liquor production, inspection and sales. GB/T 23547-2009: Nong jiang-flavour Chinese spirits---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.Nong jiang-flavour Chinese spirits ICS 67.160.10 X61 National Standards of People's Republic of China Thick sauce and flavor liquor Posted 2009-04-14 2009-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released ForewordThis standard QB/T 2524-2001 "thick sauce and flavor liquor" as the basis for developing, from the date of implementation of this standard, QB/T 2524- 2001 Self void. This standard by the National Food Industry Standardization Technical Committee proposed. This standard by the National Standardization Technical Committee liquor. This standard was drafted. Hubei Baiyun edge Co., Ltd., Heilongjiang Province Yuquan liquor limited liability company, China Food Fermentation Industry Institute. The main drafters of this standard. bear hairs, Zhang Qingyi, Guo Xinguang, Zhang Yuzhu, Yang Tuan Yuan, Zhang Wei. Thick sauce and flavor liquor1 ScopeThis standard specifies the definition of Maotai - flavor liquor, product classification, requirements, analytical methods, inspection rules and signs, packaging, transportation, Storage. This standard applies to thick sauce and flavor liquor production, inspection and sales.2 Normative referencesThe following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 2757 distilled wines and mixed wines hygiene standards GB 10344 prepackaged alcoholic beverage labels General GB/T 10345 Liquor Analysis GB/T 10346 Liquor inspection rules and signs, packaging, transportation and storage3 Terms and DefinitionsThe following terms and definitions apply to this standard. 3.1 In cereal grains as raw materials, traditional solid state fermentation, distillation, aging, blending, and No consumption of alcohol and non-wine fermentation Aroma flavor substances, with flavor and Maotai liquor unique style.4 ProductsPress alcohol products are divided into. Spirits --- Alcohol 41% vol ~ 68% vol; Low alcohol --- Alcohol 18% vol ~ 40% vol.5 Requirements5.1 Sensory requirements Height wine, a low alcohol wine sensory shall meet the requirements of Table 1, Table 2 requires. Table 1 Sensory requirements spirits A gifted class project Color and appearance of colorless or yellowish clear and transparent, no suspension, no precipitation a Aroma thick sauce harmonization, elegant fragrance thick sauce than the harmonization, pure comfort Plump and delicate taste, aftertaste cool net mellow and soft, relatively cool aftertaste This product has a style typical of the style of this product has a distinct style When the wine at a temperature below 10 ℃, allowed white flocculent precipitate substances or loss of light. Should be above 10 ℃ gradually returned to normal. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 23547-2009_English be delivered?Answer: Upon your order, we will start to translate GB/T 23547-2009_English as soon as possible, and keep you informed of the progress. The lead time is typically in 24 hours. 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