GB/T 10781.4-2024 English PDFUS$359.00 · In stock
Delivery: <= 4 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 10781.4-2024: Quality requirements for baijiu - Part 4: Jiangxiangxing baijiu Status: Valid
Basic dataStandard ID: GB/T 10781.4-2024 (GB/T10781.4-2024)Description (Translated English): Quality requirements for baijiu - Part 4: Jiangxiangxing baijiu Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X61 Classification of International Standard: 67.160.10 Word Count Estimation: 18,131 Date of Issue: 2024-05-28 Date of Implementation: 2025-06-01 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 10781.4-2024: Quality requirements for baijiu - Part 4: Jiangxiangxing 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.ICS 67:160:10 CCSX61 National Standards of People's Republic of China Replace GB/T 26760-2011 Liquor quality requirements Part 4: Maotai-flavor liquor Part 4: Jiangxiangxingbaijiu 2025-06-01 Implementation State Administration for Market Regulation The National Standardization Administration issued ForewordThis document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting: This document specifies the technical requirements related to food quality: For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards: document: This document is Part 4 of GB/T 10781 “Quality Requirements for Liquor”: GB/T 10781 has been published in the following parts: --- Part 1: Luzhou-flavor liquor; --- Part 2: Light-flavor liquor; --- Part 4: Maotai-flavor liquor; --- Part 8: Strong sauce and flavor liquor; --- Part 9: Sesame-flavored liquor; --- Part 11: Rich-flavor liquor: This document replaces GB/T 26760-2011 "Jiang-flavor Liquor": Compared with GB/T 26760-2011, except for structural adjustments and editorial In addition to the modifications, the main technical changes are as follows: a) The definition of the term "Jiangxiang-flavored liquor" has been changed (see 3:1, 3:1 of the:2011 edition), and the term "Jiangxiang-flavored liquor (Daqu)" has been added: Definitions of “Jiangxiang-flavored liquor (other)”, “high-temperature accumulation”, “high-temperature Daqu”, “rounds”, “sand making” and “sand making” (see 3:1:1~3:1:2, 3:2~3:6); b) Product classification and product classification have been deleted (see Chapter 4 and Chapter 5 of the:2011 edition); c) Added production process control requirements (see Chapter 4); d) The sensory requirements for superior and first grade have been changed, and the sensory requirements for second grade have been deleted (see 5:1, 6:2 of the:2011 edition); e) The physical and chemical requirements have been changed: The total amount of total acid, total ester and acid ester shall be converted to 53%vol and the amount shall be calculated within one year and after one year from the date of production respectively: Put forward requirements for products (see 5:2, 6:3 of the:2011 edition), and add requirements and test methods for the total amount of acid esters (see 5:2, 6:2:4); f) Deleted the hygiene indicators and their test methods (see 6:4 and 7:2 of the:2011 edition); g) Added the requirements for net content and its test method (see 5:3 and 6:3); h) The test methods for "alcohol content", "total acid" and "total ester" have been changed (see 6:2:1~6:2:3, 7:1 of the:2011 edition); i) The inspection rules have been changed (see 7:1, Chapter 8 of the:2011 edition); j) The marking, packaging, transportation and storage have been changed (see 7:3, 7:4, Chapter 9 of the:2011 edition); k) Added examples of the main production process of Maotai-flavor liquor (Daqu), and aroma characteristic profiles of Maotai-flavor liquor (Daqu) of different grades Schematic diagram (see Appendix A and Appendix B): Please note that some of the contents of this document may involve patents: The issuing organization of this document does not assume the responsibility for identifying patents: This document was proposed by China Light Industry Federation: This document is under the jurisdiction of the National Technical Committee for Standardization of Liquor (SAC/TC358): This document was drafted by: China Kweichow Moutai Distillery (Group) Co:, Ltd:, Kweichow Moutai Co:, Ltd:, Sichuan Langjiu Co:, Ltd: Co:, Ltd:, Guizhou Xijiu Co:, Ltd:, China Alcoholic Drinks Association, China Food Fermentation Industry Research Institute Co:, Ltd:, Guizhou Product Quality Management Co:, Ltd: Quality Inspection and Testing Institute, Shandong Yunmen Wine Industry Co:, Ltd:, Guizhou Guotai Wine Industry Group Co:, Ltd:, Guizhou Jinsha Jiujiu Wine Industry Co:, Ltd: Company, Guizhou Zhenjiu Brewing Co:, Ltd:, Hunan Wuling Liquor Co:, Ltd:, Jinpai Co:, Ltd:, Guizhou Anjiu Co:, Ltd:, Luzhou Laojiao Group Co:, Ltd:, Guizhou Provincial Food Inspection and Testing Institute, Gubeichun Group Co:, Ltd:, Guizhou Maotai Town Guowei Wine Industry (Group) Co:, Ltd: Ren Company, Guizhou Diaoyutai Guobin Wine Co:, Ltd:, Chengdu Product Quality Inspection Institute Co:, Ltd:, Sichuan Food Fermentation Industry Research and Design Institute Co:, Ltd:, Guangdong Food Industry Research Institute Co:, Ltd:, Jiangsu Jinshiyuan Wine Co:, Ltd:, Guizhou Bichun Wine Co:, Ltd:, Guizhou Gaojiang Wine Co:, Ltd:, Guizhou Renhuai Qinhanzhang Wine Co:, Ltd:, Guizhou Maotai Distillery (Group) Circular Economy Industrial Investment and Development Co:, Ltd:, Guizhou Maotai Distillery (Group) Health Wine Co:, Ltd:, Guizhou Renhuai Maotai Town Wenzhong Wine Co:, Ltd: Ltd:, Guizhou Maotai Town North Street Distillery (Group) Co:, Ltd:, Shandong Baimaiquan Distillery Co:, Ltd:, Anhui Xuanjiu Group Co:, Ltd: Company, Guizhou Hanke Junfeng Wine Co:, Ltd:, Shandong Jincaishan Wine Co:, Ltd:, Sichuan Yuankun Education Technology Co:, Ltd:, Shandong Qinchi Wine Co:, Ltd:, Shandong Bandaojing Co:, Ltd:, Qingdao Huace Testing Technology Co:, Ltd:, Renhuai Maotai Liquor Research Institute, Shandong Hongtai Yangjiu Industry Group Co:, Ltd: The main drafters of this document are: Wang Li, Tu Huabin, Wang Diqiang, Jiang Yingli, Liu Haipo, Meng Zhen, Feng Yongyu, Pan Xuesen, Li Changwen, Zou Jiangpeng, Zhu Guojun, Zhang Fuyan, Yang Qiang, Huang Jin, Tu Rongkun, Tian Zhiqiang, Du Xinyong, Liang Mingfeng, Guo Songbo, Xu Feng, Liu Nian, Zhuang Junyu, Wu Jianfeng, Liu Jun, Xu Jun, Li Dengke, Zhao Fupei, Lu Xiangyi, Wang Chunlu, Fu Yuhao, Wang Huihui, Gao Chuanqiang, She Rongshu, Meng Xianjun, Zou Qiang, Xi Yuling, Zhang Fengguo, Zhang Chan, Yu Guanghui, Sun Shouying, Yang Fan, Mou Mingyue, Shen Yi, Pan Chengkang, Guo Xinguang, Meng Wangni, Hu Yongcai, Chen Fen: The previous versions of this document and the documents it replaces are as follows: ---First published in:2011 as GB/T 26760-2011; ---This is the first revision:IntroductionBaijiu is a traditional distilled liquor in my country: Its unique production process of solid (semi-solid) fermentation and distillation of various microorganisms has formed various characteristics of Baijiu: There are twelve major flavor types of traditional Chinese liquor, and sauce-flavor liquor is one of them: In order to better guide consumers to intuitively understand the product characteristics of Maotai-flavor liquor, this document describes its main production process in the informative appendix: At the same time, refer to the principles and methods for establishing sensory profiles given in GB/T 39625-2020, based on the consumer's The aroma characteristics of typical Maotai-flavor liquor products are described in easy-to-understand sensory terms, and a schematic diagram of the aroma characteristic profile is given in the informative appendix: The picture is convenient for clearly conveying the product characteristics of Maotai-flavor liquor to consumers: Esters and organic acids are important aroma and flavor substances in liquor: Under natural conditions, organic acids and alcohols react reversibly with esters: The conversion reaction is conducive to the stability and coordination of product quality style within a certain period of time: The objective law of ester conversion puts forward different physical and chemical index requirements for products within one year and one year after the production date: GB/T 10781 "Quality Requirements for Liquor" was formulated to standardize solid-state liquor and liquid-state liquor, including the twelve major flavor types: As well as the quality requirements for three different types of liquor during the production, inspection and sales processes, including solid-liquid method liquor: GB/T 10781 is intended to be divided into the following parts: --- Part 1: Luzhou-flavor liquor; --- Part 2: Light-flavor liquor; --- Part 3: Rice-flavored liquor; --- Part 4: Maotai-flavor liquor; --- Part 5: Soybean-flavored liquor; --- Part 6: Fengxiang-style liquor; --- Part 7: Special aroma liquor; --- Part 8: Strong sauce and flavor liquor; --- Part 9: Sesame-flavored liquor; --- Part 10: Laobaigan-flavor liquor; --- Part 11: Rich-flavor liquor; --- Part 12: Dongxiang-style liquor; --- Part 13: Liquid liquor; --- Part 14: Solid-liquid process liquor; --- Part 15: Xiaoqu solid-state liquor: Liquor quality requirements Part 4: Maotai-flavor liquor1 ScopeThis document specifies the production process control requirements, technical requirements, inspection rules, marking, packaging, transportation and storage of Maotai-flavor liquor: The test method: This document applies to the production, inspection and sales of Maotai-flavor liquor:2 Normative referencesThe contents of the following documents constitute the essential clauses of this document through normative references in this document: For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document: GB 5009:225 National food safety standard Determination of ethanol concentration in wine and edible alcohol GB/T 10345 Analysis method for liquor GB/T 10346 Rules for inspection and marking, packaging, transportation and storage of liquor GB 12456 National Food Safety Standard Determination of Total Acid in Food GB/T 15109 Terminology for the liquor industry JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods3 Terms and definitionsThe terms and definitions defined in GB/T 15109 and the following apply to this document: 3:1 Jiangxiangxingbaijiu It is made from grains, high temperature Daqu (3:3) and other fermentation agents, through solid fermentation, solid distillation, aging and blending: Directly or indirectly add edible alcohol and color, aroma and flavor substances not produced by self-fermentation, and have the characteristic style of sauce-flavor liquor: Note: Other saccharification and fermentation agents refer to those that do not fully use or do not use high-temperature Daqu: [Source: GB/T 15109-2021, 3:5:19] 3:1:1 A sauce-flavor liquor (3:1) made from glutinous sorghum and wheat and using high-temperature Daqu (3:3) as a saccharification and fermentation agent: Note: No artificial inoculation of microorganisms is performed during the entire production process, and no exogenous enzymes are used: 3:1:2 Maotai-flavor liquor (3:1) made from grains as raw materials, with no or no high-temperature Daqu (3:3) used as a saccharification and fermentation agent: Note: Such as glutinous koji sauce-flavor liquor and mixed koji sauce-flavor liquor: ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 10781.4-2024_English be delivered?Answer: Upon your order, we will start to translate GB/T 10781.4-2024_English as soon as possible, and keep you informed of the progress. The lead time is typically 2 ~ 4 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 10781.4-2024_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 10781.4-2024_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. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay. |
