GB/T 11856.2-2023 English PDFUS$609.00 · In stock
Delivery: <= 5 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 11856.2-2023: Quality requirements for spirits - Part 2: Brandy Status: Valid
Basic dataStandard ID: GB/T 11856.2-2023 (GB/T11856.2-2023)Description (Translated English): Quality requirements for spirits - Part 2: Brandy Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X61 Classification of International Standard: 67.160.10 Word Count Estimation: 30,366 Date of Issue: 2023-12-28 Date of Implementation: 2024-07-01 Older Standard (superseded by this standard): GB/T 11856-2008 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 11856.2-2023: Quality requirements for spirits - Part 2: Brandy---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 11856-2008 Liquor quality requirements Part 2: Brandy Published on 2023-12-28 2024-07-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration Committee ForewordThis document complies with the provisions of GB/T 1:1-2020 "Standardization Work Guidelines Part 1: Structure and Drafting Rules of Standardization Documents" Drafting: This document stipulates technical requirements related to food quality: Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards: document: This document is Part 2 of GB/T 11856 "Quality Requirements for Spirits": GB/T 11856 has released the following parts: ---Part 2: Brandy: This document replaces GB/T 11856-2008 "Brandy": Compared with GB/T 11856-2008, except for structural adjustments and editorial changes In addition, the main technical changes are as follows: a) Changed the definitions of the terms "brandy", "blended brandy" and "wine age" (see 3:1:1, 3:1:6, 3:18, 3:1,:2008 version) 3:1:3, 3:2), the terms and definitions of “grape juice brandy” and “grape skin brandy” are deleted (see 3:1:1 of the:2008 version) and 3:1:2), added "original brandy", "skin brandy", "skin", "fruit distilled liquor", "flavored brandy", "fruity" and "flower" Terms and definitions of "flavor", "baking flavor", "nutty flavor", "sweet flavor" and "spicy flavor" (see 3:1:2, 3:1:3, 3:1:4, 3:1:5, 3:1:7, 3:1:9, 3:1:10, 3:1:11, 3:1:12, 3:1:13, 3:1:14), added abbreviations (see 3:2); b) Changed the classification by raw materials (see 4:1, Chapter 4 of the:2008 edition), and added the classification by production process (see 4:2); c) Increased production process control (see Chapter 5); d) The sensory requirements for grape brandy have been changed (see 6:1:1, 5:1 of the:2008 edition), and the sensory requirements for fruit brandy have been added (see 6:1:2); e) The physical and chemical requirements for grape brandy have been changed (see 6:2:1, 5:2 of the:2008 edition), and the physical and chemical requirements for fruit brandy have been added (see 6:2:2); f) Deleted the hygiene requirements (see 5:3 of the:2008 version); g) Added net content requirements and test methods (see 6:3 and 7:13); h) Changed the test methods of "sensory requirements", "alcohol content", "total acids", "aldehydes" and "higher alcohols" (see 7:2~7:4, 7:8, 7:9,:2008 6:1, 6:2, 6:3:1, 6:5, 6:7 of the annual version); i) Added test methods for "total non-alcoholic volatiles", "absorbance" and "production process control" (see 7:10, 7:11 and 7:14); j) The test method for “furfural” has been deleted (see 6:6 of the:2008 edition); k) The classification of inspection items has been added (see 8:4:1), and the judgment rules have been changed (see 8:4, 7:4 of the:2008 version); l) The requirements for "marking" and "transportation and storage" have been changed (see 9:1, 9:3, 8:1 and 8:3 of the:2008 edition); m) The comparison table between the density of alcohol aqueous solution and alcohol content (ethanol content) has been deleted (see Appendix A of the:2008 version): Please note that some content in this document may be subject to patents: The publisher of this document assumes no responsibility for identifying patents: This document is proposed by China Light Industry Federation: This document is under the jurisdiction of the National Brewing Standardization Technical Committee (SAC/TC471): This document was drafted by: Yantai Changyu Grape Winery Co:, Ltd:, China Food Fermentation Industry Research Institute Co:, Ltd:, Hong Kong Wine Producers United Co:, Ltd: Beijing Representative Office, Yantai Keya Brandy Winery Co:, Ltd:, Guangdong Food Industry Research Institute Co:, Ltd:, Guangzhou Dong Province Food Inspection Institute (Guangdong Province Liquor Testing Center), Yantai Haishi Wine Co:, Ltd:, Xinjiang Xiangdu Wine Co:, Ltd:, Gansu Zixuan Wine Co:, Ltd:, Chengde Jiawo Wine Co:, Ltd:, China Agricultural University, Sichuan Food Inspection Institute, COFCO Great Wall Wine (Penglai) Co:, Ltd:, Qingdao Huadong Grape Winemaking Co:, Ltd:, Ningxia Red Wolfberry Industry Co:, Ltd:, Shanxi Tongkang Food Co:, Ltd:, Fuyang Normal University Xinjiang CITIC Guoan Wine Industry Co:, Ltd:, Shanxi Xinghuacun Fen Winery Co:, Ltd:, Jiangnan University: The main drafters of this document: Zhang Baochun, Zhou Hongjiang, Guo Xinguang, Meng Zhen, He Yuan, Yu Lina, Zhuang Junyu, Sun Wenjia, Yang Yigong, Yang Huafeng, Hu Wenqin, Shen Chunhua, Li Jia, Liu Shusheng, Zhan Jichen, Zhou Haiyan, Li Zefu, Liu Chunsheng, Dong Jianfang, Liu Huali, Wang Fengxian, Lan Wei, Mao Jian, Liu Wei, Zhao Zhihui, Zhang Xin, Li Jin, Cheng Cheng, Zhang Zhiyuan, Tan Mingdong, Lu Jiaheng, Yang Shuai, Zhang Yuan: The previous versions of this document and the documents it replaces are as follows: ---First published as GB/T 11856-1989 in 1989, revised for the first time in:1997, and revised for the second time in:2008; ---This is the third revision:IntroductionIn this document, hard liquor refers to other distilled liquors other than liquor, such as brandy, etc: Brandy is generally made from grapes: With the improvement of production technology, other fruits besides grapes are also widely used in the production of brandy: White products produced in different countries and regions Brandy, product styles vary greatly due to differences in fruit types and varieties, bacterial strains, distillation, aging, blending and other processes: During the revision process, this document refers to relevant regulations and documents from the European Union, France, the United States and other regions and countries, and is based on the Chinese brandy Establish relevant requirements based on actual production status: In the informative appendix, grape brandy is taken as an example to describe its main production process points and processes: At the same time, refer to the principles and methods for establishing sensory profiles given in GB/T 39625-2020, and use sensory terms that are easy for consumers to understand: The aroma characteristics of typical brandy products of different grades are described, and a schematic diagram of the aroma characteristics profile is given in the informative appendix to facilitate clarity: To effectively convey the product characteristics of brandy to consumers: The purpose of formulating GB/T 11856 "Quality Requirements for Spirits" is to standardize the production and inspection of whiskey, brandy, vodka and other spirits: quality requirements in the inspection and sales process: GB/T 11856 is planned to consist of 3 parts: ---Part 1: Whiskey; ---Part 2: Brandy; ---Part 3: Vodka (Odek): Liquor quality requirements Part 2: Brandy1 ScopeThis document stipulates the requirements, inspection rules and marking, packaging, transportation and storage of brandy, gives product classification and describes the test method: This document applies to the production, inspection and sales of brandy:2 Normative reference documentsThe contents of the following documents constitute essential provisions of this document through normative references in the text: Among them, the dated quotations For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to this document: GB/T 191 Packaging, storage and transportation pictorial mark GB/T 601 Preparation of chemical reagent standard titration solution GB/T 603 Preparation of preparations and products used in chemical reagent test methods GB 5009:13 National Food Safety Standard Determination of Copper in Foods GB 5009:225 National Food Safety Standard Determination of Ethanol Concentration in Wine GB/T 6682 Specifications and test methods for water used in analytical laboratories GB 12456 National Food Safety Standard Determination of Total Acid in Foods JJF1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods Measures for the Supervision and Administration of Measurement of Quantitatively Packaged Commodities (State Administration for Market Regulation Order [2023] No: 70) 3 Terms, definitions and abbreviations 3:1 Terms and definitions The following terms and definitions apply to this document: 3:1:1 brandy Distilled liquor is made from fruits or juice (pulp) through fermentation, distillation, aging and blending: Note: Products using grapes or grape juice as raw materials are referred to as brandy: Products using other fruits as raw materials are named after the fruit names: [Source: GB/T 17204-2021, 3:12, with modifications] 3:1:2 fruitjuicebrandy Brandy (3:1:1) made from juice and pulp as raw materials, fermented, distilled, aged in wooden barrels, and blended: Note: The product name is preceded by the name of the fruit, such as grape juice brandy and apple juice brandy: [Source: GB/T 17204-2021, 3:12:1, with modifications] ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 11856.2-2023_English be delivered?Answer: Upon your order, we will start to translate GB/T 11856.2-2023_English as soon as possible, and keep you informed of the progress. The lead time is typically 3 ~ 5 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 11856.2-2023_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 11856.2-2023_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. |
