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GB/T 33405-2016 English PDF

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US$519.00 · In stock
Delivery: <= 5 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 33405-2016: Terminology of Baijiu sensory evaluation
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 33405-2016	519	Add to Cart	5 days	Terminology of Baijiu sensory evaluation	Valid

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Basic data

Standard ID: GB/T 33405-2016 (GB/T33405-2016)
Description (Translated English): Terminology of Baijiu sensory evaluation
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X61
Classification of International Standard: 67.160.10
Word Count Estimation: 26,235
Date of Issue: 2016-12-30
Date of Implementation: 2017-07-01
Regulation (derived from): National Standard Notice No.27 of 2016
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China

GB/T 33405-2016: Terminology of Baijiu sensory evaluation

---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.
Terminology of Baijiu sensory evaluation ICS 67.160.10 X61 National Standards of People's Republic of China Sensory evaluation of liquor 2016-12-30 release 2017-07-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Management Committee released Directory Preface I 1 Scope 1 General terms 3 Terminology related to analytical methods 3

4 terms related to organoleptic properties

Appendix A (informative) Appendix B (informative appendix) Degree adverb and corresponding scale 14 Reference 15 Index 16

Foreword

This standard is drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed by the China Light Industry Federation. This standard is under the jurisdiction of the National Standardization Technical Committee for White Liquor (SAC/TC358). The drafting of this standard. China Food and Fermentation Industry Research Institute, China Wine Association, Yibin Wuliangye Co., Ltd., Guizhou Maotai Co., Ltd., Luzhou Laojiao Co., Ltd., Sichuan Jiannanchun Group Co., Ltd., Shanxi Heng Fa Chuen Fenjiu Co., Ltd. Division, Hubei Zhijiang Liquor Industry Co., Ltd., Xinjiang Yili Te Industrial Co., Ltd., Guangdong Jiujiang Distillery Co., Ltd., Gu Bei Chun Group Co., Ltd., Sichuan Ancient Lin Langjiu Co., Ltd., Jiangsu Yanghe Distillery Co., Ltd., Jinan Baotu Spring Wine Co., Ltd., cloud South Yulin Spring Wine Co., Ltd., Hubei Baiyunbian Wine Co., Ltd., Guangdong Shiwan Winery Group Co., Ltd., Anhui Habitat Wine Group Co., Ltd., Jiangxi four special liquor limited liability company, Beijing Red Star Co., Ltd., Shaanxi Xifeng Wine Group Co., Ltd. The main drafters of this standard. Song Quanhou, Song Shuyu, Xu Zhancheng, Deng Bo, Zhong Qiding, Liu Xuan, Zhang Jie, Wang Fengxian, Yan Zongke, Ai Jinzhong, Wu Shengyu, Liu Xinyu, Hu Weifu, Liu Ming, Liu Xiaoyu, Liu Weiyu, Li Jianfeng, Zhong Lin. Sensory evaluation of liquor

1 Scope

This standard specifies general terms for liquor senses, terms related to analytical methods, and terminology related to organoleptic properties. This standard applies to the sensory evaluation of liquor. General terms 2.1 Sensoryevaluation Sensory evaluation of sensoryevaluation Sensory analysis Test the sensory properties of the product with sensory organs. [GB/T 10221-2012, definition 2.1] 2.2 Tasting tasters Commentary Tv Application of sensory evaluation techniques to evaluate the quality of wine professionals. Note. rewrite GB/T 10221-2012, definition 2.5. 2.3 Sommelier professionaltaster Evaluation of wine members Commentary Application of sensory evaluation techniques to evaluate the quality of the wine, to guide the brewing process, storage and hook, can be wine design and new product development, and Have the appropriate qualifications of professionals. Note. rewrite the national occupation standard sommelier, 1.2 career definition. 2.4 Hops distilatebubble Liquor in the flow of wine or shaking, the liquid splash of foam. Note. rewrite GB/T 15109-2008, defined 3.4.33. 2.5 Spicy thearomaoverflowingglass Fragrant The aroma of the flavor of the liquor in the vicinity of the cup. 2.6 Fragrant thearomaoverflowingmouth Incense incense When the wine is imported, the flavor is filled with the aroma of the mouth. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 33405-2016_English be delivered?

Answer: Upon your order, we will start to translate GB/T 33405-2016_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 33405-2016_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 33405-2016_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+ countries

Question 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.