GB/T 11856.1-2025 English PDFUS$519.00 · In stock
Delivery: <= 5 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 11856.1-2025: Quality requirements for spirits - Part 1: Whisky Status: Valid GB/T 11856.1: Historical versions
Basic dataStandard ID: GB/T 11856.1-2025 (GB/T11856.1-2025)Description (Translated English): Quality requirements for spirits - Part 1: Whisky Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X61 Classification of International Standard: 67.160.10 Word Count Estimation: 26,264 Date of Issue: 2025-01-24 Date of Implementation: 2026-02-01 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 11856.1-2025: Quality requirements for spirits - Part 1: Whisky---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 spirits - Part 1.Whiskey Quality requirements for spirits Part 1.Whisky ICS 67.160.10 CCS X 61 National Standard of the People's Republic of China Replace GB/T 11857-2008 Released on 2025-01-24 2026-02-01 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 is required. 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 1 of GB/T 11856 “Quality requirements for spirits”. GB/T 11856 has been published in the following parts. Part 1.Whisky;- Part 2.Brandy. - This document replaces GB/T 11857-2008 “Whiskey”. Compared with GB/T 11857-2008, except for structural adjustments and editorial changes, In addition to the dynamic, the main technical changes are as follows. The definitions of the terms "whisky", "malt whisky", "grain whisky" and "blended whisky" have been changed (see 3.1～3.4, 3.1, 3.1.1～3.1.3 of the.2008 edition); a) The terms "single malt whisky", "single grain whisky", "flavored whisky", "age" and "original liquor" have been added. Definitions (see 3.2.1, 3.3.1, 3.5 to 3.7); b) The categories classified by raw materials and processes have been changed (see Chapter 4, Chapter 4 of the.2008 edition); c) Added "Production process control requirements" (see Chapter 5); d) The expression of “sensory requirements” has been changed (see 6.1, 5.1 of the.2008 edition); e) The “physical and chemical requirements” have been changed, and the requirements for “higher alcohols” have been added (see 6.2, 5.2 of the.2008 edition); f) Deleted the hygiene requirements (see 5.3 of the.2008 edition); g) Changed the test methods for "sensory requirements", "alcohol content", "total acidity" and "total aldehydes" (see 7.2-7.4, 7.6,.2008 edition) 6.1～6.3、6.5); h) Added the test method for "higher alcohols" and "production process control" (see 7.7, 7.9); i) Changed "Batching", "Sampling" and "Judgment Rules" (see 8.1, 8.2, 8.4, 7.1, 7.2, 7.4 of the.2008 edition); j) Changed "Marking", "Packaging" and "Transportation and Storage" (see 9.1 to 9.3, 8.1 to 8.3 of the.2008 edition); k) The comparison table of density of alcohol-water solution and alcohol content (ethanol content) has been deleted (see Appendix A of the.2008 edition). 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 on Standardization of Brewing (SAC/TC 471). This document was drafted by. China Food Fermentation Industry Research Institute Co., Ltd., China Alcoholic Drinks Association, Hong Kong Wine Manufacturers United Co., Ltd. Beijing Representative Office, Shanghai Bacchus Wine Co., Ltd., Emeishan Gaoqiao Whisky Wine Co., Ltd., Ordos Yijinbulage Wine Co., Ltd. Co., Ltd., Anhui Guqi Wine Co., Ltd., Yuzhijin Distilled Wine (Shandong) Co., Ltd., Shanghai Jiayue Wine Co., Ltd., Fujian Daqin Luyi Wine Co., Ltd., Guangdong Yangming Wine Co., Ltd., Tsingtao Brewery Co., Ltd., Qinghai Huzhu Tianyoude Barley Wine Co., Ltd. Co., Ltd., Qingdao Huadong Grape Wine Co., Ltd., Shaoshan Shaoshanchong Red Cultural Industry Co., Ltd., Liuyang Gaolang Liquor Brewing Co., Ltd. Co., Ltd., China Agricultural University, Guangdong Food Industry Research Institute Co., Ltd., Luzhou Laojiao Co., Ltd., Guangdong Food Inspection Institute (Guangdong Liquor Testing Center), Hidden Elephant Whisky Manor (Hangzhou Qiandao Lake) Co., Ltd., Zhejiang Chuanyan Nineteen Whisky Wine Co., Ltd. Co., Ltd., COFCO Nutrition and Health Research Institute Co., Ltd., Jiangnan University, Yantai Yuchang Machinery Co., Ltd., Huilan Whisky Distilling Technology (Chengdu) Co., Ltd., Yantai Gisbol Brewing Co., Ltd., COFCO Malt (Dalian) Co., Ltd., Zhejiang Hongzheng Testing Co., Ltd., Shanghai Gui Liquor Co., Ltd., Shandong Huajian Testing Co., Ltd., Zhejiang Guyue Longshan Shaoxing Liquor Co., Ltd., Fuyang Normal University, Henan Province JINGDE WINE LIMITED. The main drafters of this document are. Meng Zhen, He Yong, Guo Xinguang, Zhang Ziting, Yuan Yue, Ling Mingliang, Hu Wenqin, Liu Yang, Zhao Ming, Cao Runjie, Yang Yigong, Zhang Yang, Wu Songbai, Li Linfeng, Xu Nan, Zhao Guohua, Liu Chunsheng, Huang Tao, Gao Kailang, Zhan Jicheng, Lin Dan, Liu Xiaogang, Wang Tingcai, Shen Yi, Yin Hua, Zhang Zhiyuan, Zhou Xuesong, Wang Ziheng, Chen Wenbo, Fan Wenlai, Song Xulei, Shi Lei, Shen Bo, Sun Minglei, Tong Enjie, Xu Shuangyang, Xu Jun, Xu Minghai, Sun Wenjia, Qian Bin, Ji Zhe, Lu Hongyu, Lan Wei, Tong Fenfei, Xing Lei. The previous versions of this document and the documents it replaces are as follows. First published in 1989 as GB/T 11857-1989, first revised in.2000, and second revised in.2008; - This is the third revision. -IntroductionIn this document, spirits refer to distilled spirits other than baijiu, such as whiskey. The whiskeys produced in different countries and regions vary greatly due to differences in grain types and varieties, strains, distillation, aging, blending and other processes. The styles of products vary greatly. In recent years, as the scale of my country's whisky industry has gradually expanded, in order to better guide and promote the high-quality development of the whisky industry, this document During the revision process, we referred to relevant laws and regulations and documents from the United States, Canada, Scotland, Ireland, the European Union and other countries and regions, and based on our Formulate relevant requirements based on the actual production status of whiskey in China. In order to clearly convey the product characteristics of whisky to consumers, different types of whisky are described in sensory terms that are easy for consumers to understand. Describe the aroma characteristics of the product, and refer to the principles and methods for establishing sensory profiles given in GB/T 39625-2020. The aroma profile diagram is given in the appendix. At the same time, taking malt whisky as an example, its main production process and key points are described. The purpose of formulating GB/T 11856 "Quality Requirements for Spirits" is to standardize the production, Quality requirements during inspection and sales process. GB/T 11856 is proposed to consist of three parts. Part 1.Whisky;- Part 2.Brandy;- Part 3.Vodka (Odeka). - Quality requirements for spirits Part 1.Whisky1 ScopeThis document specifies the requirements, inspection rules and marking, packaging, transportation, storage of whisky, gives the product classification, describes the corresponding test method. This document applies to the production, inspection and sale of whisky.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. in this document. GB/T 191 Pictorial markings for packaging, storage and transportation GB/T 601 Preparation of standard titration solutions for chemical reagents GB/T 603 Preparation of preparations and products used in chemical reagent test methods GB 5009.225 National food safety standard Determination of ethanol concentration in wine and edible alcohol GB/T 6682 Specifications and test methods for water used in analytical laboratories GB 12456 National Food Safety Standard Determination of Total Acid in Food JJF 1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 Whisky Distilled liquor made from grains through saccharification, fermentation, distillation, aging, with or without blending. [Source. GB/T 17204-2021, 3.15] 3.2 malt whisky Whisky (3.1) is made from barley malt as the sole cereal raw material, which is saccharified, fermented, distilled and aged in oak barrels. [Source. GB/T 17204-2021, 3.15.1, modified] 3.2.1 single malt whisky Malt whisky that has completed at least the saccharification, fermentation and distillation processes in the same factory (3.2). 3.3 Grain whisky Whisky (3.1) is made from grains, which has been saccharified, fermented, distilled, and aged in oak barrels or not. Note 1.Excludes malt whisky. Note 2.Aged in wooden barrels. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 11856.1-2025_English be delivered?Answer: Upon your order, we will start to translate GB/T 11856.1-2025_English as soon as possible, and keep you informed of the progress. The lead time is typically 3 ~ 5 working days. 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Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version GB/T 11856.1-2025?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 11856.1-2025 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |
