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GB/T 10781.8-2021: Quality requirements for baijiu - Part 8: Nongjiangjianxiangxing baijiu
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Quality requirements for baijiu - Part 8: Nongjiangjianxiangxing baijiu
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GB/T 10781.8-2021
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Basic data | Standard ID | GB/T 10781.8-2021 (GB/T10781.8-2021) | | Description (Translated English) | Quality requirements for baijiu - Part 8: Nongjiangjianxiangxing baijiu | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X61 | | Word Count Estimation | 6,687 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 10781.8-2021: Quality requirements for baijiu - Part 8: Nongjiangjianxiangxing 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.
Quality requirements for baijiu - Part 8.Nongjiangjianxiangxing baijiu
ICS 67.160.10
X61
National Standards of People's Republic of China
Replace GB/T 23547-2009
Liquor quality requirements
Part 8.Thick sauce and flavor liquor
Released on 2021-11-26
2022-06-01 implementation
State Administration for Market Regulation
Issued by the National Standardization Management Committee
Foreword
GB/T 10781 "Liquor Quality Requirements" is planned to be divided into the following parts.
---Part 1.Luzhou-flavor liquor;
---Part 2.Fresh-flavor liquor;
---Part 3.Rice-flavored liquor;
---Part 4.Maotai-flavor liquor;
---Part 5.Soy-flavored liquor;
---Part 6.Fengxiang Liquor;
---Part 7.Special flavor liquor;
---Part 8.Thick sauce and flavor liquor;
---Part 9.Sesame-flavored liquor;
---Part 10.Laobai dry-flavor liquor;
---Part 11.Liquor with rich flavor;
This part is Part 8 of GB/T 10781.
This part was drafted in accordance with the rules given in GB/T 1.1-2009.
This part replaces GB/T 23547-2009 "Thick Sauce and Flavor Liquor". Compared with GB/T 23547-2009, the main technology of this part is
The changes are as follows.
---Modified the standard name;
---The English name of the thick sauce and flavor liquor has been changed;
---Introduction has been added;
---Modified the definition of thick sauce and flavor liquor;
---Deleted product category;
---Revised sensory requirements;
---Modified the physical and chemical requirements; added the total amount of acid esters and ethyl caproate for physical and chemical indicators, and deleted n-propanol; some physical and chemical indicators
According to the requirements of the product within one year and one year after the production date.
This part was proposed by the China National Light Industry Council.
This part is under the jurisdiction of the National Liquor Standardization Technical Committee (SAC/TC358).
Drafting organizations of this section. Hubei Baiyunbian Liquor Industry Co., Ltd., Anhui Kouzi Liquor Industry Co., Ltd., China Food Fermentation Industry
Research Institute Co., Ltd., Heilongjiang Yuquan Wine Industry Co., Ltd., Sichuan Langjiu Co., Ltd., Jiangsu Yanghe Winery Co., Ltd.
Division, Shandong Bandaojing Co., Ltd., Sichuan Food Fermentation Industry Research and Design Institute.
The main drafters of this section. Xu Qinxiang, Xiong Xiaomao, Song Quanhou, Zhang Guoqiang, Yang Tuanyuan, Meng Zhen, Zhang Jiaxin, Guo Xinguang, Jiang Yingli, Zhou Xinhu,
Zhang Fengguo and Liu Nian.
The previous releases of the standards replaced by this part are as follows.
---GB/T 23547-2009.
Introduction
Esters and organic acids are important aroma and taste substances in liquor. Under natural conditions, organic acids and alcohols and esters undergo reversible conversion reactions.
Should, within a certain period of time, help product quality and style tend to be stable and coordinated.
In the revision process of this part, follow the objective law of the change of acid ester in thick sauce and flavor liquor products.
The products after the year put forward different physical and chemical index requirements.
Liquor quality requirements
Part 8.Thick sauce and flavor liquor
1 Scope
This part of GB/T 10781 specifies the quality requirements for thick sauce and flavor liquor, including terms and definitions, requirements, test methods, and inspections.
Rules and signs, packaging, transportation, and storage.
This part is applicable to the production, inspection and sales of thick sauce and flavor liquor.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article
Pieces. For undated reference documents, the latest version (including all amendments) is applicable to this document.
GB 5009.225 National Food Safety Standard Determination of Ethanol Concentration in Wine
GB/T 10345 Liquor Analysis Method
GB/T 10346 Liquor inspection rules and signs, packaging, transportation and storage
GB/T 15109 Liquor Industry Terminology
JJF1070 Quantitative packaging commodity net content measurement inspection rules
Measures for the Metrological Supervision and Administration of Quantitative Packaging Commodities (General Administration of Quality Supervision, Inspection and Quarantine (2005) No. 75)
3 Terms and definitions
The following terms and definitions defined in GB/T 15109 apply to this document.
3.1
Thick sauce and flavor liquor nongjiangjianxiangxingbaijiu
Using grains as raw materials, using one or more kinds of koji as saccharification starter, after solid-state fermentation (or typed solid-state fermentation), solid-state distillation, aging,
Blended, without adding edible alcohol directly or indirectly, and non-self-fermented substances that produce color and aroma, and have a strong and sauce-like flavor
Of liquor.
4 requirements
4.1 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Project superior level one
Color and appearance are colorless or slightly yellow, clear and transparent, no suspended matter, no precipitation a
The aroma of thick sauce is harmonious, elegant, and the old fragrance highlights the harmonious aroma of thick sauce, comfortable
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