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SB/T 10712-2012: Technical Regulation on transportation and storage of wines
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SB/T 10712-2012: Technical Regulation on transportation and storage of wines

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Technical Regulation on transportation and storage of wines ICS 67.160.10 X62 Record number. 37149-2012 People's Republic of China domestic trade industry standard Wine transportation and storage technical specifications Published on.2012-08-01 2012-11-01 implementation Published by the Ministry of Commerce

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. China Food Fermentation Industry Research Institute, China Brewing Industry Association, China Alcohol Distribution Association, Yantai Changyu Grape Brewing Co., Ltd., Beijing Sugar and Tobacco Company, Beijing Chaozhan Trading Co., Ltd. The main drafters of this standard. Xiong Zhenghe, Guo Xinguang, Wang Yancai, Liu Yuan, Li Jiming, Wang Hui, Zhang Wei, Wang Xiaolong. Wine transportation and storage technical specifications

1 Scope

This standard specifies the requirements for the transportation and storage of wine products. This standard applies to the transportation and storage of wine.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 7718 National Food Safety Standards for Prepackaged Food Labels GB 10344 prepackaged beverage labeling rules

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Wine wines A fermented wine containing a certain amount of alcohol, which is made from fresh grapes or grape juice and fermented in whole or in part. Note. Partial fermentation refers to the use of certain technical methods to stop alcohol fermentation in advance, and not convert all the sugar sources in the grape juice into ethanol, carbon dioxide and by-products. a production process of matter.

4 Technical requirements

4.1 Product quality requirements Product quality technical requirements are implemented in accordance with Appendix A. 4.2 Product traceability requirements 4.2.1 The wine supplier shall have relevant qualifications, and the imported wine shall have the “Hygiene Certificate” issued by the State Entry-Exit Inspection and Quarantine Department. 4.2.2 The wine supplier shall establish a sales process information management account to ensure the authenticity, integrity and traceability of the sales process information. Sexually and completely preserved for at least two years. 4.2.3 Wine wine purchasers should establish a procurement process information management ledger to ensure the authenticity, integrity and traceability of the procurement process information. Sexually and completely preserved for at least two years. 4.2.4 In the process of wine wine circulation, corresponding traceability means should be established (such as accompanying wine circulation accompanying list, RFID, EPC code). Etc.) to facilitate traceability of the product. 4.2.5 There must be a record in the warehouse, and the stock of the product should have a stock record. The contents of the inbound and outbound records include the name, batch number, time of departure, location, Objects, quantity, product inspection reports, etc., to facilitate traceability management of products. 4.3 Identification Bottled wine should be placed in a glass bottle or other material bottle. The bottom of the bottle is required to be straight and neat, and the bottle is clean and bright. The bottle mouth is tightly closed and there must be no leakage ...