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GB/T 13662-2018 English PDF

US$519.00 · In stock
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GB/T 13662-2018: Huangjiu
Status: Valid

GB/T 13662: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 13662-2018English519 Add to Cart 5 days [Need to translate] Huangjiu Valid GB/T 13662-2018
GB/T 13662-2008English919 Add to Cart 4 days [Need to translate] Chinese rice wine Obsolete GB/T 13662-2008
GB/T 13662-2000English839 Add to Cart 6 days [Need to translate] Chinese rice wine Obsolete GB/T 13662-2000
GB/T 13662-1992EnglishRFQ ASK 3 days [Need to translate] Rice wine Obsolete GB/T 13662-1992

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Basic data

Standard ID GB/T 13662-2018 (GB/T13662-2018)
Description (Translated English) Huangjiu
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X61
Classification of International Standard 67.160.10
Word Count Estimation 26,299
Date of Issue 2018-09-17
Date of Implementation 2019-04-01
Older Standard (superseded by this standard) GB/T 13662-2008
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 13662-2018: Huangjiu

---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.
Huangjiu ICS 67.160.10 X61 National Standards of People's Republic of China Replace GB/T 13662-2008 Yellow wine Published on.2018-09-17 Implementation of.2019-04-01 State market supervision and administration China National Standardization Administration issued

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 13662-2008 "Yellow Wine". Compared with GB/T 13662-2008, this standard mainly has the following changes. 1) Terms and definitions. --- Revised the terms and definitions of yellow wine, labeled age, traditional rice wine, and refreshing yellow wine; --- Increased terms and definitions of raw wine, tweaking and inhibition of fermentation. 2) Technical requirements. ---Modified the requirements for raw materials; --- Revised the requirements of some physical and chemical indicators; --- Increased the limit requirement for naturally occurring benzoic acid during the fermentation and storage of rice wine; --- Cancel the requirements of the β-phenylethanol indicator. 3) Analysis method. --- Increased total sugar determination method Feilin reagent - indirect iodine volume potentiometric titration; ---Increased method for the determination of non-sugar solids (second method); --- Removed the determination method of β-phenylethanol; --- Removed the determination method of alcohol content by alcohol meter, and increased the method of measuring alcohol content. Appendix A). 4) Inspection rules ---Modified factory inspection items; --- Revised the classification of unqualified items; --- Modified the judgment rules. 5) Revised the labeling requirements. This standard was proposed by the China National Light Industry Council. This standard is under the jurisdiction of the National Brewing Standardization Technical Committee (SAC/TC471). This standard was drafted. China Food Fermentation Industry Research Institute Co., Ltd., Zhejiang Gu Yue Longshan Shaoxing Wine Co., Ltd., Zhejiang Gong Zheng Testing Center Co., Ltd., Jiangsu Zhangjiagang Brewing Co., Ltd., Shanghai Jinfeng Wine Co., Ltd., Huijishan Shaoxing Liquor Co., Ltd. Company, Jiangnan University, Shandong Jimo Yellow Winery Co., Ltd., Shandong Jimo Miaofu Old Wine Co., Ltd., Shaoxing Municipal Standardization Research Institute, Zhejiang Tower Brand Shaoxing Wine Co., Ltd., Wuxi Zhentai Wine Co., Ltd., Nantong Baipu Yellow Wine Co., Ltd. The main drafters of this standard. Zhong Qiding, Guo Xinguang, Zou Huijun, Xu Rongnian, Huang Tingming, Yu Guansong, Yu Jianwei, Wang Dong, Yu Qinfeng, Han Jichen, Li Bobin, Yu Hongbo, Guo Yu, Zhang Bin, Li Guohui. The previous versions of the standards replaced by this standard are. ---GB/T 13662-1992, GB/T 13662-2000, GB/T 13662-2008. Yellow wine

1 Scope

This standard specifies the terms and definitions, classification, requirements, analytical methods, inspection rules, marking, packaging, transportation and storage of rice wine. This standard applies to the production, inspection and sales of rice wine.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. Preparation of GB/T 601 chemical reagent standard titration solution Preparation of preparations and products used in GB/T 603 chemical reagent test method GB 1886.64 National Food Safety Standard Food Additive Caramel GB 2715 National Food Safety Standard Food GB 2758 National Standard for Food Safety Fermented Wine and Its Blended Wine GB 2760 food safety national standard food additive use standard GB 5009.28 Determination of benzoic acid, sorbic acid and sodium saccharin in foods GB 5009.225 Determination of ethanol concentration in wines GB 5749 Sanitary Standard for Drinking Water GB/T 6543 single corrugated box and double corrugated box for transport packaging GB/T 6682-2008 Analytical laboratory water specifications and test methods GB 7718 National Food Safety Standards for Prepackaged Food Labels JJF1070 Quantitative packaging commodity net content measurement inspection rules Measures for the Supervision and Administration of Quantitative Packaging Commodity Measurement (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005])

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Old wine Rice, glutinous rice, millet, corn, wheat, water, etc. are used as the main raw materials, and are made by adding koji and other enzyme preparations, yeast and other saccharification starters. Made of fermented wine. 3.2 Age of age The storage period of the finished raw wine after fermentation in a jar, a wine can, etc. 3.3 The base wine after the rice wine is brewed, stored directly or in a container after being fried.

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Question 5: Should I purchase the latest version GB/T 13662-2018?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 13662-2018 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.