GB/T 40003-2021 English PDF

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GB/T 40003-2021: Sensory analysis - Service condition for the wine-tasting glass
Status: Valid

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Basic data

Standard ID: GB/T 40003-2021 (GB/T40003-2021)
Description (Translated English): Sensory analysis - Service condition for the wine-tasting glass
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B04
Word Count Estimation: 8,875
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 40003-2021: Sensory analysis - Service condition for the wine-tasting glass

---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.
Sensory analysis-Service condition for the wine-tasting glass ICS 67.240 CCSB04 National Standards of People's Republic of China Sensory Analysis Wine Tasting Cup Use Requirements (ISO 3591.1977, Sensoryanalysis-Apparatus-Wine-tastingglass, NEQ) Released on 2021-04-30 2021-11-01 implementation State Administration of Market Supervision and Administration Issued by the National Standardization Management Committee

Table of contents

Foreword Ⅲ 1 Scope 1 2 Normative references 1 3 Terms and definitions 1 4 Requirements for use 1 4.1 General requirements 1 4.2 Size requirements 1 4.3 Appearance requirements 2 4.4 Cleaning requirements 2 4.5 Marking requirements 2 4.6 Operational requirements 2 4.7 Other requirements 2 Appendix A (Normative) Wine Tasting Cup Size and Design Drawing 4 Appendix B (informative) Frosted area setting legend 5

Foreword

This document is in accordance with GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents" To be drafted. This document is prepared using the redrafting method with reference to ISO 3591.1977 "Sensory Analysis Apparatus Wine Tasting Cup", and ISO 3591. The degree of consistency in 1977 is non-equivalent. 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 and managed by the National Sensory Analysis Standardization Technical Committee (SAC/TC566). Drafting organizations of this document. China National Institute of Standardization, Qinhuangdao City Quality and Technical Supervision and Inspection Institute, China Agricultural University, China Conformity Assessment National Accreditation Center, Beijing Technology and Business University, Jiangnan University, Sichuan Yuankun Education Technology Co., Ltd., China Great Wall Wine Co., Ltd., Ningxia West Pigeon Winery Co., Ltd. The main drafters of this document. Wang Houyin, Liu Ruiping, Zhan Jicheng, Zhong Kui, Spolin, Wu Xiaohuai, Liu Ye, Li Hehe, Tang Ke, Huang Weidong, You Yilin, Zhong Jie, Yang Yu, Wang Huanxiang, Zhang Yanzhi, Liu Longyun, Zhang Lulu. Sensory Analysis Wine Tasting Cup Use Requirements

1 Scope

This document specifies the requirements for the use of tasting cups in the sensory evaluation of wine, including general requirements, size requirements, appearance requirements, and cleanliness. Requirements, marking requirements, operating requirements and other requirements, etc. This document is applicable to all types of sensory evaluation of wine (including difference inspection, quality grade evaluation, descriptive analysis, etc.), as well as Portuguese The use of the tasting cup involved in the sensory evaluation of all organoleptic properties of wine (including appearance, aroma, taste, etc.). Sensory evaluation of other fruit wines Cup evaluation can also be used as a reference.

2 Normative references

The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to This document. GB/T 9987 Terminology for Glass Bottle and Jar Manufacturing GB/T 10221 Sensory Analysis Terms

3 Terms and definitions

The following terms and definitions defined in GB/T 9987 and GB/T 10221 apply to this document. 3.1 Wine-tastingglass Special utensils for sensory evaluation of wine. Note. The wine tasting cup is usually a colorless, transparent, no-patterned, and uniformly thick goblet.

4 Requirements for use

4.1 General requirements 4.1.1 The design of the evaluation cup should be conducive to the release and enrichment of the odor of the sample being evaluated, reduce the influence of alcohol on the sense of smell, and better reflect the sample. The sensory properties of the product. 4.1.2 The evaluation cup should be made of transparent glass without grooves and bubbles. For sensory evaluation of wines, colorless and transparent ones are usually used. Tasting cup; when the evaluation of wine color needs to be concealed, a colored transparent tasting cup should be used. 4.1.3 The colorless and transparent appraisal cup should be made of lens protein type glass. The main components of the glass are zinc oxide (ZnO) and barium oxide (BaO), lead oxide (PbO) and potassium oxide (K2O) or the total amount of the above multiple components ≥ 10% (mass fraction), its relative Density≥2.45, refractive index≥1.520. Note. The lens type glass is also called crystal glass. 4.2 Size requirements The size of the wine tasting cup should comply with the requirements of Table 1, and the design drawing should comply with Appendix A. ......

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