SB/T 10416-2007 English PDF

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SB/T 10416-2007: Seasoning wine
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10416-2007	259	Add to Cart	3 days	Seasoning wine	Valid

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Basic data

Standard ID: SB/T 10416-2007 (SB/T10416-2007)
Description (Translated English): Seasoning wine
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.160
Word Count Estimation: 8,846
Date of Issue: 2007-01-25
Date of Implementation: 2007-07-01
Quoted Standard: GB/T 601-2002; GB 2758; GB 2760; GB/T 4789.25; GB/T 5009.12; GB/T 5009.34; GB/T 5009.49; GB 5461; GB/T 6682; GB 7718; GB/T 13662-2000; GB 14881; the State administration of Quality Supervision, Inspection and Quarantine [2005 ] Decree No. 75 of prepackaged goods metrological supervision and management measures
Regulation (derived from): ?Ministry of Commerce Announcement 2007 No.5
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the terms and definitions flavored wine, requirements, test methods, inspection rules, signs, packaging, transport and storage. This standard applies to the meaning of Chapter 3 of flavored wine. This standard does not apply to alcoholic beverages.

SB/T 10416-2007: Seasoning wine

---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.
Seasoning wine ICS 67.160 X66 Record number..20181-2007 People's Republic of China domestic trade industry standard Seasoning wine Released on.2007-01-25 2007-07-01 implementation Published by the Ministry of Commerce

Foreword

This standard was proposed by the China Condiment Association. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Beijing Food Brewing Research Institute, Beijing Wang Zhihe Food Group Co., Ltd. The main drafters of this standard. Wang Jiaxuan, Wu Ming, Che Yourong, Wang Zhilin, Gao Lihua. Seasoning wine

1 Scope

This standard specifies the terms and definitions, requirements, test methods, inspection rules, marking, packaging, transportation and storage of seasoning wine. This standard applies to seasoning wines referred to in Chapter 3. This standard does not apply to beverages.

2 Normative references

The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB/T 601-2002 Preparation of chemical reagent standard titration solution GB 2758 fermented wine hygiene standard GB 2760 Hygienic standard for food additives GB/T 4789.25 Food hygiene microbiological examination wine test GB/T 5009.12 Determination of lead in food GB/T 5009.34 Determination of sulfites in foods GB/T 5009.49 Analytical method for hygienic standard of fermented wine GB 5461 table salt GB/T 6682 Analytical laboratory water specifications and test methods GB 7718 prepackaged food labeling rules GB/T 13662-2000 yellow wine GB 14881 General hygiene regulations for food companies State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75 Quantitative Packaging Commodity Measurement Supervision and Management Measures

3 Terms and definitions

3.1 Mainly based on fermented wine, distilled spirits or edible alcohol, adding edible salt (which can be added to plant spices) to prepare processed liquid condiment.

4 requirements

4.1 Raw materials and accessories requirements Edible salt should meet the requirements of GB 5461, and other raw materials and auxiliary materials should comply with the corresponding standards and relevant regulations. 4.2 Sensory requirements Sensory requirements should be in accordance with Table 1. ......

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