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GB/T 16289-2018: Chi xiang xing baijiu
Status: Valid GB/T 16289: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 16289-2018 | English | 78 |
Add to Cart
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1 days [Need to translate]
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Chi xiang xing baijiu
| Valid |
GB/T 16289-2018
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| GB/T 16289-2007 | English | 199 |
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2 days [Need to translate]
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Chi-flavour Chinese spirits
| Obsolete |
GB/T 16289-2007
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| GB/T 16289-1996 | English | 399 |
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3 days [Need to translate]
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Chi-flavour chinese spirits
| Obsolete |
GB/T 16289-1996
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PDF similar to GB/T 16289-2018
Basic data | Standard ID | GB/T 16289-2018 (GB/T16289-2018) | | Description (Translated English) | Chi xiang xing baijiu | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X61 | | Classification of International Standard | 67.160.10 | | Word Count Estimation | 10,195 | | Date of Issue | 2018-06-07 | | Date of Implementation | 2019-01-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 16289-2018: Chi xiang xing 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.
Chi xiang xing baijiu
ICS 67.160.10
X61
National Standards of People's Republic of China
Replacing GB/T 16289-2007
Musk type liquor
Published on.2018-06-07
2019-01-01 Implementation
National Market Supervision Administration
China National Standardization Administration released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 16289-2007 "Musk-flavor liquor". The main changes compared to GB/T 16289-2007 are as follows.
--- Added and modified terms and definitions;
--- Added product classification;
--- Increased height sensory requirements and physical and chemical requirements;
--- Physical and chemical index items and requirements have been increased or decreased accordingly;
--- Added the normative appendix A "Determination of total acid esters in liquor".
This standard is proposed by China Light Industry Federation.
This standard is under the jurisdiction of the National Liquor Standardization Technical Committee (SAC/TC358).
This standard is mainly drafted by. Guangdong Shiwan Winery Group Co., Ltd., Guangdong Food Quality Supervision and Inspection Station, Guangdong Jiujiang Winery
Co., Ltd., Guangdong Shunde Winery Co., Ltd., Guangdong Food Industry Research Institute Co., Ltd., and China Food Fermentation Industry Research Institute.
The main drafters of this standard. Feng Zhiqiang, Guo Bo, He Songgui, Roger Luo, Guo Xinguang, Zhuang Junxi, Xie Min, Meng Zhen, Xiao Yongjian, Fang Yifei,
Liang Siyu, Zhou Fangmei, Wei Yunlu, and Yang Daguang.
The previous versions of the standards replaced by this standard are.
--- GB/T 16289-1996, GB/T 16289-2007.
Musk type liquor
1 Scope
This standard specifies the terms and definitions of musk-flavor liquor, product classification, requirements, analysis methods, inspection rules and signs, packaging, transportation,
Storage.
This standard applies to the production, inspection and sales of musk-flavor liquor.
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 version (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 methods
GB 2757 National Standard for Food Safety Distilled Liquor and Prepared Liquor
GB 5009.225 National Food Safety Standard Determination of Alcohol Concentration in Liquor
GB 7718 national standards for food safety pre-packaged food labeling
GB/T 10345 liquor analysis method
GB/T 10346 liquor inspection rules and signs, packaging, transportation, storage
GB/T 15109 liquor industry terminology
JJF1070 Measurement and Inspection Rules for Net Content of Prepackaged Goods
Measures for Quantitative Supervision and Administration of Quantitatively Packaged Commodities (Decree No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005])
3 Terms and Definitions
The terms and definitions defined in GB/T 15109 and the following apply to this document.
3.1
Using rice or pre-breaking rice as raw materials, cooking, using big wine cake as the main saccharification and fermentation agent, and using the process of edge saccharification and fermentation,
Distillation, melamine, dip, and hooking are not directly or indirectly added to edible alcohol and are non-self-fermentation color and aromatizing substances.
Musk characteristic white wine.
3.2
Dajiubing
Using rice and soybean as the main raw materials, inoculated seedlings and cultivated block distiller's yeast.
3.3
้
่้
steepingprocesswithchenrou
The base wine is stored and aged in a container containing fat pork heated and cooked for a certain period of time.
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