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GB/T 17204-2021: Terminology and classification of alcoholic beverages
Status: Valid GB/T 17204: Evolution and historical versions
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| GB/T 17204-2021 | English | 769 |
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Terminology and classification of alcoholic beverages
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GB/T 17204-2021
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| GB/T 17204-2008 | English | 78 |
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Classification of alcoholic beverages
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GB/T 17204-2008
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| GB/T 17204-1998 | English | 319 |
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Classification of alcoholic beverages
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Basic data | Standard ID | GB/T 17204-2021 (GB/T17204-2021) | | Description (Translated English) | Terminology and classification of alcoholic beverages | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X60 | | Word Count Estimation | 34,358 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 17204-2021: Terminology and classification of alcoholic beverages---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 and classification of alcoholic beverages
ICS 67.160.10
CCSX60
National Standards of People's Republic of China
Replace GB/T 17204-2008
Beverage and alcohol terms and classification
Released on 2021-05-21
2022-06-01 implementation
State Administration of Market Supervision and Administration
Issued by the National Standardization Management Committee
Table of contents
Foreword Ⅰ
Introduction Ⅴ
1 Scope 1
2 Normative references 1
3 Terms and definitions 1
4 Classification principles 12
5 Product Category 12
Appendix A (informative) Frame diagram of the classification of beverages and alcohol 17
Index 20
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
Drafting.
This document replaces GB/T 17204-2008 "Classification of Beverages and Alcohols", compared with GB/T 17204-2008, except for structural adjustments and editorial
In addition to the changes, the main technical changes are as follows.
---Modified the scope (see Chapter 1, Chapter 1 of the.2008 edition);
---Modified the definition of fermented wine (see 3.1.1, 4.1 in the.2008 edition);
---Modified the definition of distilled spirits (see 3.1.2, 4.2 in the.2008 edition);
---Modified the definition of blended wine (see 3.1.3, 4.3 in the.2008 edition);
--- Added the term edible brewed alcohol (see 3.2);
---Added the term grain edible alcohol (see 3.2.1);
---Added the term potato edible brewed alcohol (see 3.2.2);
---The term molasses edible alcohol is added (see 3.2.3);
--- Added the term other edible brewed alcohol (see 3.2.4);
---Modified the definition of beer (see 3.3, 4.1.1 of the.2008 edition);
---The term clear beer has been added (see 3.3.1);
---Modified the definition of turbid beer (see 3.3.2, 4.1.1.3.5 of the.2008 edition);
---Modified the definition of draft beer (see 3.3.4, 4.1.1.1.2 of the.2008 edition);
--- Added the term fermented beer above (see 3.3.5);
---Added the term fermented beer below (see 3.3.6);
--- Added the term mixed fermented beer (see 3.3.7);
---Modified the definition of strong beer (see 3.3.9, 4.1.1.2.2 of the.2008 edition);
---Modified the definition of dark beer (see 3.3.10, 4.1.1.2.3 of the.2008 edition);
---Modified the definition of ice beer (see 3.3.11.2, 4.1.1.3.6 in the.2008 edition);
--- Added the term white beer (see 3.3.11.3);
---Added the term Stout (Shitao) beer (see 3.3.11.4);
---The term Pilsner (Pilsen) beer has been added (see 3.3.11.5);
---The term sour beer has been added (see 3.3.11.6);
---Modified the definition of low-alcohol beer (see 3.3.11.7, 4.1.1.3.2 of the.2008 edition);
---Modified the definition of non-alcoholic beer (see 3.3.11.8, 4.1.1.3.3 in the.2008 edition);
---Modified the definition of wheat beer (see 3.3.11.9, 4.1.1.3.4 in the.2008 edition);
---Modified the definition of fruit and vegetable juice beer (see 3.3.11.10, 4.1.1.3.7 in the.2008 edition);
---Modified the definition of fruit and vegetable-flavored beer (see 3.3.11.11, 4.1.1.3.7 in the.2008 edition);
--- Added the term workshop beer (see 3.3.11.12);
---The term fresh beer is deleted (see 4.1.1.1.3 of the.2008 edition);
--- Delete the term fruit and vegetable beer (see 4.1.1.3.7 of the.2008 edition);
---Modified the definition of wine (see 3.4, 4.1.2 of the.2008 edition);
---The term white wine has been added (see 3.4.1);
--- Added the term rosé wine (see 3.4.2);
--- Added the term red wine (see 3.4.3);
---Modified the definition of semi-dry wine (see 3.4.5, 4.1.2.1.2 of the.2008 edition);
---Modified the definition of special wine (see 3.4.9, 4.1.2.3 of the.2008 edition);
---The term sparkling wine has been added (see 3.4.10);
---Modified the definition of sparkling wine (see 3.4.11, 4.1.2.2.2 of the.2008 edition);
--- Added the term natural sparkling wine (see 3.4.11.1);
--- Added the term supernatural sparkling wine (see 3.4.11.2);
--- Added the term absolutely dry sparkling wine (see 3.4.11.4);
--- Added the term dry sparkling wine (see 3.4.11.5);
--- Added the term semi-dry sparkling wine (see 3.4.11.6);
--- Added the term sweet sparkling wine (see 3.4.11.7);
---Modified the definition of low sparkling wine (see 3.4.12, 4.1.2.2.4 of the.2008 edition);
---Modified the definition of liqueur wine (see 3.4.14, 4.1.2.3.1 of the.2008 edition);
---Modified the definition of ice wine (see 3.4.15, 4.1.2.3.3 of the.2008 edition);
--- Added the term low alcohol wine (see 3.4.16);
---Modified the definition of noble rot wine (see 3.4.17, 4.1.2.3.4 of the.2008 edition);
---Modified the definition of film-producing wine (see 3.4.18, 4.1.2.3.5 of the.2008 edition);
---Modified the definition of flavored wine (see 3.4.19, 4.1.2.3.6 of the.2008 edition);
---Modified the definition of dealcoholized wine (see 3.4.20, 4.1.2.3.8 of the.2008 edition);
---Modified the definition of low-alcohol wine (see 3.4.20.1, 4.1.2.3.7 of the.2008 edition);
--- Added the term non-alcoholic wine (see 3.4.20.1.2);
--- Added the term native wine (see 3.4.21);
--- Deleted the term sparkling wine (see 4.1.2.2.3 of the.2008 edition);
--- Deleted the term mountain wine (see 4.1.2.3.9 of the.2008 edition);
---Modified the definition of fruit wine (fermented type) (see 3.5, 4.1.3 of the.2008 edition);
---Added the definition of fruit wine (prepared type) (see 3.6);
---The naming rules for fruit wine have been deleted (see 4.1.3.1 of the.2008 edition);
---The type of fruit wine has been deleted (see 4.1.3.2 of the.2008 edition);
--- Deleted the term fruit wine (soaked type) (see.2008 version 4.3.1.1);
---Modified the definition of rice wine (see 3.7, 4.1.4 of the.2008 edition);
---Modified the definition of traditional rice wine (see 3.7.1, 4.1.4.3.1 of the.2008 edition);
---Modified the definition of refreshing rice wine (see 3.7.2, 4.1.4.3.2 of the.2008 edition);
---Modified the definition of special rice wine (see 3.7.3, 4.1.4.3.3 of the.2008 edition);
---The term red yeast rice wine has been added (see 3.7.4);
--- Added the term single red yeast rice wine (see 3.7.4.1);
--- Added the term special red yeast rice wine (see 3.7.4.2);
--- Added the term rice wine (see 3.7.9);
--- Added the term non-rice rice wine (see 3.7.10);
---Modified the definition of liquor (see 3.10, 4.2.1 of the.2008 edition);
---Modified the definition of mixed koji wine (see 3.10.4, 4.2.1.1.4 of the.2008 edition);
---Modified the definition of solid-state liquor (see 3.10.5, 4.2.1.2.1 of the.2008 edition);
---Modified the definition of liquid liquor (see 3.10.6, 4.2.1.2.2 of the.2008 edition);
---Modified the definition of solid-liquid liquor (see 3.10.7, 4.2.1.2.3 of the.2008 edition);
---Modified the definition of Luzhou-flavor liquor (see 3.10.8, 4.2.1.3.1 of the.2008 edition);
---Modified the definition of fragrant liquor (see 3.10.9, 4.2.1.3.2 of the.2008 edition);
---Modified the definition of rice flavor liquor (see 3.10.10, 4.2.1.3.3 of the.2008 edition);
---Modified the definition of Fengxiang liquor (see 3.10.11, 4.2.1.3.4 of the.2008 edition);
---Modified the definition of soy-flavor liquor (see 3.10.12, 4.2.1.3.5 of the.2008 edition);
---Modified the definition of sesame-flavored liquor (see 3.10.13, 4.2.1.3.6 of the.2008 edition);
---Modified the definition of special flavor liquor (see 3.10.14, 4.2.1.3.7 of the.2008 edition);
--- Added the term and flavor liquor (see 3.10.15);
---Modified the definition of thick sauce and flavor liquor (see 3.10.16, 4.2.1.3.8 of the.2008 edition);
---Modified the definition of Laobai dry-flavor liquor (see 3.10.17, 4.2.1.3.9 of the.2008 edition);
---Modified the definition of Maotai-flavor liquor (see 3.10.18, 4.2.1.3.10 of the.2008 edition);
---Added the term Dongxiang liquor (see 3.10.19);
---Added the term full-flavor liquor (see 3.10.20);
---Added the term solid (semi-solid) liquor raw liquor (see 3.10.21);
---Added the term liquid liquor raw liquor (see 3.10.22);
---The term solid-liquid liquor raw liquor has been added (see 3.10.23);
---Added the term flavored liquor (see 3.11);
---Modified the definition of brandy (see 3.12, 4.2.2 of the.2008 edition);
---Modified the definition of blended brandy (see 3.12.3, 4.2.3 of the.2008 edition);
--- Added the term flavor brandy (see 3.13);
---Added the term fruit distilled spirits (see 3.14);
---Modified the definition of malt whiskey (see 3.15.1, 4.2.3.1 in the.2008 edition);
---Modified the definition of grain whiskey (see 3.15.2, 4.2.3.2 of the.2008 edition);
---Modified the definition of blended whiskey (see 3.15.3, 4.2.3.3 of the.2008 edition);
--- Added the term flavored whiskey (see 3.16);
--- Added the term flavored vodka (see 3.18);
---Modified the definition of rum (see 3.19, 4.2.5 of the.2008 edition);
--- Added the term flavored rum (see 3.20);
---Modified the definition of gin (see 3.21, 4.2.6 of the.2008 edition);
--- Added the term gin (prepared type) (see 3.22);
--- Added the term tequila (see 3.23);
--- Added the term liquor (see 3.24);
--- Deleted the term plant-based wine (plant-based liquor) (see 4.3.1 of the.2008 edition);
--- Deleted the term animal-based liquor (animal-based liquor) (see 4.3.2 of the.2008 edition);
--- Deleted the term animal and plant-based mixed liquor (animal and plant-based liquor) (see 4.3.3 of the.2008 edition);
--- Deleted the term other types of mixed liquor (other types of liquor);
---Added the classification table of beverages and alcohol (see Chapter 5);
---Added a frame diagram of the classification of beverages and alcohol (see Appendix A).
Please note that some of the contents of this document may involve patents. The issuing agency of this document is not responsible for identifying patents.
This document was proposed by the China National Light Industry Council.
This document is under the jurisdiction of the National Winemaking Standardization Technical Committee (SAC/TC471).
Drafting organizations of this document. China Food and Fermentation Industry Research Institute Co., Ltd., China Wine Industry Association, Luzhou Laojiao Co., Ltd., Qingdao
Beer Co., Ltd., COFCO Great Wall Wine Co., Ltd., Zhejiang Guyue Longshan Shaoxing Wine Co., Ltd., Anhui Gujing Gongjiu Co., Ltd.
Co., Ltd., Beijing Yanjing Beer Co., Ltd., Jinan Baotuquan Brewing Co., Ltd., Xinjiang CITIC Guoan Wine Industry Co., Ltd.,
Guangdong Food Industry Research Institute Co., Ltd., Yantai Changyu Pioneer Wine Co., Ltd., Jiangsu Zhangjiagang Wine Co., Ltd.
The main drafters of this document. Song Quanhou, Song Shuyu, He Yong, Guo Xinguang, Deng Bo, Meng Zhen, Dong Jianjun, Zheng Miao, Zhang Hui, He Hongkui, Lu Zhiyuan,
Song Yumei, Zou Huijun, Zhao Yuling, Zhong Shujie, Li Jiming, Huang Tingming.
The previous versions of this document and the documents replaced are as follows.
---It was first published as GB/T 17204-1998 in.1998 and revised for the first time in.2008;
---This is the second revision.
Introduction
Geographical indication products protected by my country's relevant systems can be implemented in accordance with relevant regulations.
Beverage and alcohol terms and classification
1 Scope
This document gives the terms, definitions, classification principles and classification tables of beverages and wines.
This document is applicable to the production and processing, sales, scientific research, teaching and other related fields of beverages and wines.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
3.1
Beverage alcoholic beverages
Alcoholic beverages with an alcohol content above 0.5%vol.
Note 1.Including all kinds of fermented wine, distilled wine and mixed wine.
Note 2.Including non-alcoholic beer and non-alcoholic wine.
3.1.1
Fermentedalcoholic drink
Beverage wine made by fermentation or partial fermentation with grains, potatoes, fruits, milk, etc. as the main raw materials.
3.1.2
Distilled liquor
Beverage wine made from grains, potatoes, fruits, milk, etc. as the main raw materials through fermentation, distillation, and blending with or without blending.
3.1.3
Integrated alcoholic beverage
Using fermented wine, distilled wine, edible alcohol, etc. as the wine base, adding edible raw materials and/or food additives for blending and/or adding
Crafted beverage wine.
3.2
Edible alcohol
edible alcohol
Use grains, potatoes, molasses or other edible crops as the main raw materials, fermented, distilled and refined for use in the food industry
Hydrous alcohol.
3.2.1
Ediblealcoholmadefromgrain
It is a hydroalcohol for the food industry that is made from grains as the main raw material through fermentation and distillation.
3.2.2
Potatoes edible alcohol made fromyam ediblealcoholmadefromyam
The main raw material is potato, and it is fermented and distilled to produce hydro-alcohol for the food industry.
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