GB/T 10781.7-2025 English PDFUS$299.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 10781.7-2025: Quality requirements for baijiu - Part 7: Texiangxing baijiu Status: Valid
Basic dataStandard ID: GB/T 10781.7-2025 (GB/T10781.7-2025)Description (Translated English): Quality requirements for baijiu - Part 7: Texiangxing baijiu Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X61 Classification of International Standard: 67.160.10 Word Count Estimation: 14,196 Date of Issue: 2025-05-30 Date of Implementation: 2025-12-01 Older Standard (superseded by this standard): GB/T 20823-2017 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 10781.7-2025: Quality requirements for baijiu - Part 7: Texiangxing 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 Standard of the People's Republic of China Replace GB/T 20823-2017 Quality requirements for liquor - Part 7.Special aroma liquor Released on 2025-05-30 2025-12-01 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 quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document is Part 7 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 3.Rice-flavored liquor; --- Part 4.Maotai-flavor liquor; --- Part 5.Soybean-flavored 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. This document replaces GB/T 20823-2017 "Special Aroma Liquor". Compared with GB/T 20823-2017, except for structural adjustments and editorial In addition to the modifications, the main technical changes are as follows. a) Added the terms and definitions of “aged aroma” and “rice aroma” (see 3.3 and 3.4); b) The term and definition of “total amount of acid esters” have been deleted (see 3.3 of the.2017 edition); c) Product classification has been deleted (see Chapter 4 of the.2017 edition); d) Added production process control requirements (see Chapter 4); e) The sensory requirements have been changed (see 5.1, 5.1 of the.2017 edition); f) The physical and chemical requirements were changed, the physical and chemical indicators of ethyl propionate were deleted, and the total acid, total ester, ethyl hexanoate/ethyl Physical and chemical indicators of ethyl acetate, total acid, total ester, ethyl caproate/ethyl acetate, total amount of acid esters within one year and one year after the production date Different requirements are put forward for products (see Table 3, Table 3 and Table 4 of the.2017 edition); g) The test method for “total amount of acid esters” has been changed (see 6.2.2, 6.2.2 of the.2017 edition); h) Added test methods for "total esters", "total acids" and "ethyl hexanoate/ethyl acetate" (see 6.2.2, 6.2.3 and 6.2.4); i) The test method for "ethyl propionate" has been deleted (see 6.2.3 of the.2017 edition); j) Added the requirement to inspect production records before products leave the factory (see 7.1); k) The appendix on the determination method of total acid esters in liquor (see Appendix A of the.2017 edition) has been deleted. 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. Si Te Liquor Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Nanchang University International Food Innovation New Research Institute, Jiangxi Wine Industry Association, Guangdong Food Industry Research Institute Co., Ltd., Jiangxi Agricultural University, Yingtan Tanhua Wine Co., Ltd. Company, Jiangxi Taoling Wine Co., Ltd., Jiangxi Shengjinta Sanhua Wine Group Co., Ltd., Nanchang Liantang Gaoliang Wine Co., Ltd., Sichuan Province Food Inspection Institute, Dongguan Quality Supervision and Inspection Center, Guangdong Province. The main drafters of this document are. Liao Chang, Guo Xinguang, Wu Shengwen, Meng Zhen, Li Kefa, Hu Wenqin, Fu Guiming, Wan Zhaobao, Yang Nan, Wu Xiaoyu, Hu Xianmin, Lin Pei, Chen Ying, Liu Tao, Li Wujie, Luo Chenghu, Liu Zhifeng, Xiao Lin, Lai Yidong. The previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 20823-2007 in.2007 and first revised in.2017; ---This is the second 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 special flavor liquor is one of them. In order to better guide consumers to intuitively understand the product characteristics of special-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 special-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. It is convenient to clearly convey the product characteristics of special-flavor liquor to consumers. Esters and organic acids are important flavor and aroma 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. Production of three different types of liquor, including solid liquor, liquid liquor and solid-liquid liquor, including twelve major flavor types GB/T 10781 "Quality Requirements for Liquor" aims to establish the production process control requirements, quality standards and product styles of different liquors. Requirements and test methods are planned to consist of 15 parts. --- Part 1.Luzhou-flavor liquor. The purpose is to standardize the quality requirements of Luzhou-flavor liquor. --- Part 2.Light-flavor liquor. The purpose is to standardize the quality requirements of light-flavor liquor. --- Part 3.Rice-flavor liquor. The purpose is to standardize the quality requirements of rice-flavor liquor. --- Part 4.Maotai-flavor liquor. The purpose is to standardize the quality requirements of Maotai-flavor liquor. --- Part 5.Soybean-flavor liquor. The purpose is to standardize the quality requirements of soy-flavor liquor. --- Part 6.Fengxiang-style liquor. The purpose is to standardize the quality requirements of Fengxiang-style liquor. --- Part 7.Special-flavor liquor. The purpose is to standardize the quality requirements of special-flavor liquor. --- Part 8.Strong sauce and flavor liquor. The purpose is to standardize the quality requirements of strong sauce and flavor liquor. --- Part 9.Sesame-flavored liquor. The purpose is to standardize the quality requirements of sesame-flavored liquor. --- Part 10.Lao Bai Gan flavor liquor. The purpose is to standardize the quality requirements of Lao Bai Gan flavor liquor. --- Part 11.Rich-flavor liquor. The purpose is to standardize the quality requirements of rich-flavor liquor. --- Part 12.Dongxiang-type liquor. The purpose is to standardize the quality requirements of Dongxiang-type liquor. --- Part 13.Liquid-process liquor. The purpose is to standardize the quality requirements of liquid-process liquor. --- Part 14.Solid-liquid process liquor. The purpose is to standardize the quality requirements of solid-liquid process liquor. --- Part 15.Xiaoqu solid state liquor. The purpose is to standardize the quality requirements of Xiaoqu solid state liquor. Quality requirements for liquor - Part 7.Special aroma liquor1 ScopeThis document specifies the production process control requirements, technical requirements, inspection rules, marking, packaging, transportation and storage of special-flavor liquor. The test method. This document applies to the production, inspection and sales of special-flavor liquor.2 Normative referencesThe contents of the following documents constitute 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 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 Special aroma liquor Rice is used as the main raw material, and Daqu made from flour, wheat bran and distiller's grains is used as the saccharification and fermentation agent. fermented, solid distilled, aged, blended, without direct or indirect addition of edible alcohol and color, aroma and flavor substances not produced by self-fermentation Liquor. [Source. GB/T 15109-2021, 3.5.15] 3.2 Strips of stone made from red conglomerate found in the Danxia landform. 3.3 Chen-aroma The aging process allows the liquor to naturally develop its mature aroma characteristics. [Source. GB/T 33405-2016, 4.2.1.24] 3.4 rice aroma ricearoma The saccharification and fermentation of rice and other ingredients give the liquor an aroma similar to that of steamed rice. [Source. GB/T 33405-2016, 4.2.1.3] ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 10781.7-2025_English be delivered?Answer: Upon your order, we will start to translate GB/T 10781.7-2025_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 10781.7-2025_English with my colleagues?Answer: Yes. 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