GB/T 10781.11-2021 English PDFUS$119.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 10781.11-2021: Quality requirements for baijiu - Part 11: Fuyuxiangxing baijiu Status: Valid
Basic dataStandard ID: GB/T 10781.11-2021 (GB/T10781.11-2021)Description (Translated English): Quality requirements for baijiu - Part 11: Fuyuxiangxing baijiu Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X61 Word Count Estimation: 6,624 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 10781.11-2021: Quality requirements for baijiu - Part 11: Fuyuxiangxing 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 11.Fuyuxiangxing baijiu ICS 67.160.10 X61 National Standards of People's Republic of China Liquor quality requirements Part 11.Full-bodied Liquor Released on 2021-03-09 2022-04-01 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. ---GB/T 10781.1 Luzhou-flavor liquor; ---GB/T 10781.2 fresh flavor liquor; ---GB/T 10781.3 rice flavor liquor; ---GB/T 10781.11 Full-flavored liquor; This part is Part 11 of GB/T 10781. This section was drafted in accordance with the rules given in GB/T 1.1-2009. 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. Jiugui Wine Co., Ltd., China Food and Fermentation Industry Research Institute Co., Ltd., COFCO Nutrition and Health Research Institute Co., Ltd., Hunan Food Quality Supervision and Inspection Research Institute, Xiangxi Autonomous Prefecture Shuitianhe Winery, Shandong Bandaojing Co., Ltd., Site Wine limited liability company. The main drafters of this section. Wang Hao, Song Quanhou, Fan Lin, Meng Zhen, Wang Fangbin, Chen Songqiang, Zhang Jihong, Ding Ziyuan, Zhang Yong, Guo Xinguang, Zhao Jiwen, Qian Chengjing, Wu Shengwen, Zhang Fengguo. Liquor quality requirements Part 11.Full-bodied Liquor1 ScopeThis part of GB/T 10781 specifies the quality requirements for full-flavor liquor, including terms and definitions, requirements, test methods, and inspection regulations. Rules and signs, packaging, transportation, and storage. This part is applicable to the production, inspection and sales of full-flavor 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 10345 Liquor Analysis Method GB/T 10346 Liquor inspection rules and signs, packaging, transportation and storage GB/T 15109 Liquor Industry Terminology JJF1070 Quantitative Packing 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 Fuyuxiangxingbaijiu Fuyuxiangxingbaijiu Grain is used as raw materials, Xiaoqu and Daqu are used as saccharification and starters, which are solid-state fermentation in mud pits, steamed and mixed, aged, and blended. It is not straight It is a white wine with the unique style of thick, medium clear and pure sauce by adding edible alcohol and non-self-fermented substances that are colored and flavored.4 requirements4.1 Sensory requirements Should meet the requirements of Table 1. Table 1 Sensory requirements Project superior level one Color and appearance are colorless or slightly yellow, clear and transparent, no suspended matter, no precipitation a aroma Chenxiang, cellar, koji, honey, roasting, fragrant grass and other rich fragrances Elegant, Zhuxiang coordinated and comfortable Cellar incense, koji incense, honey incense, glutinous rice incense, baking incense, etc. Outstanding aroma ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 10781.11-2021_English be delivered?Answer: Upon your order, we will start to translate GB/T 10781.11-2021_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. 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