GB/T 10781.2-2022 English PDFUS$139.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 10781.2-2022: Quality requirements for baijiu - Part 2: Qingxiangxing baijiu Status: Valid GB/T 10781.2: Historical versions
Basic dataStandard ID: GB/T 10781.2-2022 (GB/T10781.2-2022)Description (Translated English): Quality requirements for baijiu - Part 2: Qingxiangxing baijiu Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X61 Word Count Estimation: 6,646 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 10781.2-2022: Quality requirements for baijiu - Part 2: Qingxiangxing 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 2.Qingxiangxing baijiu ICS 67.160.10 CCSX61 National Standards of People's Republic of China Replacing GB/T 10781.2-2006 Liquor quality requirements Part 2.Fragrant Liquor Part 2.Qingxiangxingbaijiu State Administration for Market Regulation Released by the National Standardization Administration 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" drafted. This document is part 2 of GB/T 10781 "Quality Requirements for Liquor". GB/T 10781 has released the following parts. --- Part 1.Luzhou-flavor liquor; --- Part 2.Fragrant liquor; --- Part 8.Thick sauce and flavor liquor; --- Part 9.Sesame-flavor liquor; --- Part 11.Fuyu-flavor liquor. This document replaces GB/T 10781.2-2006 "Flavoured Liquor". Compared with GB/T 10781.2-2006, except for structural adjustment and compilation In addition to the editorial changes, the main technical changes are as follows. a) Changed the definition of fragrant liquor (see 3.1, 3.1 of the.2006 edition); b) Deleted product classification (see Chapter 4 of the.2006 edition); c) Changed sensory requirements (see 4.1, 5.1 of the.2006 edition); d) Changed the physical and chemical requirements (see 4.2, 5.2 of the.2006 edition); e) The hygiene requirements have been deleted (see 5.3 of the.2006 edition). Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by China National Light Industry Federation. This document is under the jurisdiction of the National Liquor Standardization Technical Committee (SAC/TC358). This document is drafted by. Shanxi Xinghuacun Fen Winery Co., Ltd., China Food and Fermentation Industry Research Institute Co., Ltd., China Wine Industry Association, Jiangnan University, Shanxi Food Quality and Safety Supervision and Inspection Research Institute, Jinpai Co., Ltd., Beijing Red Star Co., Ltd., Beijing Shun Xin Agriculture Co., Ltd. Niulanshan Winery, Chongqing Jiangjin Winery (Group) Co., Ltd., Baofeng Wine Co., Ltd., Yunnan Yulin Spring Wine Industry Co., Ltd., Qinghai Mutual Highland Barley Wine Co., Ltd., Taiyuan Winery Co., Ltd., Inner Mongolia Erdos Wine Industry Group Co., Ltd. Company, Shanxi Fenyang Wang Wine Co., Ltd. The main drafters of this document. Chang Jianwei, Du Xiaowei, Song Shuyu, Song Quanhou, Xu Yan, Wang Fengxian, Guo Xinguang, Gan Quan, Yao Chunxiao, Yang Qiang, Ai Jinzhong, Wei Jinwang, Wang Dong, Liang Baoai, Fan Wenyi, Meng Zhen, Wang Ruofei, Li Xiumei, Zhang Shiman, Peng Quansheng, Jiao Erman, Gao Xiaojuan, Gu Wenjian, High red wave. The previous versions of this document and its superseded documents are as follows. ---First published in 1989 as GB/T 10781.2-1989; ---When the first revision was made in.2006, the content of GB/T 11859.2-1989 "Low Fragrance Liquor" was incorporated; ---This is the second revision.IntroductionLiquor is a traditional distilled liquor in my country. Its unique production processes such as solid-state (semi-solid) fermentation and distillation of various microorganisms form the various characteristics of liquor. style. my country's traditional liquor is represented by the twelve major aroma types, and GB/T 10781 "Quality Requirements for Liquor" includes the twelve major aroma types. GB/T 10781 is intended to be divided into the following parts for the quality requirements of products with different process types, such as liquor, liquid liquor, and solid-liquid liquor. --- Part 1.Luzhou-flavor liquor. The purpose is to standardize the quality requirements of Luzhou-flavor liquor in the process of production, inspection and sales. --- Part 2.Fragrant liquor. The purpose is to standardize the quality requirements of Qingxiang liquor in the process of production, inspection and sales. --- Part 3.Rice-flavor liquor. The purpose is to standardize the quality requirements of rice-flavor liquor in the process of production, inspection and sales. --- Part 4.Maotai-flavor liquor. The purpose is to standardize the quality requirements of Maotai-flavor liquor in the process of production, inspection and sales. --- Part 5.Soy-flavored liquor. The purpose is to standardize the quality requirements of soy-flavor liquor in the process of production, inspection and sales. --- Part 6.Fengxiang liquor. The purpose is to standardize the quality requirements of Fengxiang liquor in the process of production, inspection and sales. --- Part 7.Special flavor liquor. The purpose is to standardize the quality requirements of special-flavor liquor in the process of production, inspection and sales. --- Part 8.Thick sauce and flavor liquor. The purpose is to standardize the quality of thick sauce and flavor liquor in the process of production, inspection and sales Require. --- Part 9.Sesame-flavor liquor. The purpose is to standardize the quality requirements of sesame-flavor liquor in the process of production, inspection and sales. --- Part 10.Laobaigan-flavor liquor. The purpose is to standardize the quality of Laobai dry-flavor liquor in the process of production, inspection and sales Require. --- Part 11.Fuyu-flavor liquor. The purpose is to standardize the quality of Fuyu-flavor liquor in the process of production, inspection and sales Require. Liquor quality requirements Part 2.Fragrant Liquor1 ScopeThis document specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of Qingxiang liquor. This document is applicable to the production, inspection and sales of Qingxiang liquor.2 Normative referencesThe contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document. GB 5009.225 National Food Safety Standard for Determination of Ethanol Concentration in Wine GB/T 10345 Analysis Method of Liquor GB/T 10346 Liquor inspection rules and signs, packaging, transportation and storage GB 12456 National Food Safety Standard Determination of Total Acids in Food GB/T 15109 Liquor Industry Terminology JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities Measures for the Supervision and Administration of the Measurement of Quantitative Packaged Commodities (Order No. 75 [2005] of the General Administration of Quality Supervision, Inspection and Quarantine)3 Terms and DefinitionsThe terms and definitions defined in GB/T 15109 and the following apply to this document. 3.1 Fragrant liquor qingxiangxingbaijiu Grain and grain are used as raw materials, Daqu, Xiaoqu, bran koji and wine mother are used as saccharification and starter, solid-state fermentation, solid-state distillation, Liquor is a kind of liquor that is made by aging and blending, without directly or indirectly adding edible alcohol and non-self-fermented substances with color, aroma and taste. [Source. GB/T 15109-2021, 3.5.10]4 Requirements4.1 Sensory requirements Should comply with the provisions of Table 1. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 10781.2-2022_English be delivered?Answer: Upon your order, we will start to translate GB/T 10781.2-2022_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 10781.2-2022_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 10781.2-2022_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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