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GB/T 22046-2025: Quality requirements for product of geographical indication - Yanghe daqu
Status: Valid GB/T 22046: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22046-2025 | English | 539 |
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Quality requirements for product of geographical indication - Yanghe daqu
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GB/T 22046-2025
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| GB/T 22046-2008 | English | 189 |
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[Including XG1, 2018XG2] Product of geographical indication -- Yanghe daqu liquor
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GB/T 22046-2008
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PDF similar to GB/T 22046-2025
Basic data | Standard ID | GB/T 22046-2025 (GB/T22046-2025) | | Description (Translated English) | Quality requirements for product of geographical indication - Yanghe daqu | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X61 | | Classification of International Standard | 67.160.10 | | Word Count Estimation | 26,233 | | Date of Issue | 2025-05-30 | | Date of Implementation | 2025-06-01 | | Older Standard (superseded by this standard) | GB/T 22046-2008 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 22046-2025: Quality requirements for product of geographical indication - Yanghe daqu---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.
ICS 67.160.10
CCSX61
National Standard of the People's Republic of China
Replace GB/T 22046-2008
Quality requirements for geographical indication products Yanghe Daqu
Released on 2025-05-30
2026-06-01 implementation
State Administration for Market Regulation
The National Standardization Administration issued
Table of contents
Preface III
Introduction IV
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Origin Scope 2
5 Origin Environment 2
6 Technical Requirements 2
7 Test methods 7
8 Inspection Rules 7
9 Logos, labels 7
10 Packaging, transportation and storage 8
Appendix A (Normative) Yanghe Daqu Liquor Brewing Process and Four-color Qu Process Flow Chart 9
Appendix B (Informative) Four-color curve organization morphology diagram 10
Appendix C (Informative) Sensory Evaluation Table of Yanghe Daqu Liquor 11
Reference 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 for standardization documents"
Drafting.
This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
This document replaces GB/T 22046-2008 “Geographical Indication Product Yanghe Daqu Liquor”. Compared with GB/T 22046-2008,
In addition to structural adjustments and editorial changes, the main technical changes are as follows.
--- Changed the definitions of Yanghe Daqu, Sisequ and Soft style (see 3.1, 3.2, 3.3, 3.1, 3.3, 3.5 of the.2008 edition);
--- Deleted the definitions of fermentation cycle, flavored wine and blending (see 3.4, 3.6 and 3.7 of the.2008 edition);
--- Added the definitions of mixed lifting and clean lifting (see 3.5, 3.6);
--- Changed the origin environment (see Chapter 5, 5.2 of the.2008 edition);
--- Changed the raw material requirements, brewing environment and production process (see 6.1, 6.2, 6.3, 5.1, 5.2, 5.3 of the.2008 edition);
--- Changed the product sensory requirements (see 6.4.1, 5.4 of the.2008 edition);
--- Changed the product physical and chemical index requirements (see 6.4.2, 5.5 of the.2008 edition);
--- Deleted the hygiene index requirements (see 5.6 of the.2008 edition);
--- Added net content requirements (see 6.5);
--- The test method has been changed (see Chapter 7, Chapter 6 of the.2008 edition);
--- Deleted the test method for hygiene indicators (see 6.2 of the.2008 edition);
--- Changed the inspection rules (see Chapter 8, Chapter 7 of the.2008 edition);
--- Changed the signs and labels (see Chapter 9, Chapter 8 of the.2008 edition);
--- Changed packaging, transportation and storage (see Chapter 10, Chapter 9 of the.2008 edition);
--- Deleted the map of the origin of Yanghe Daqu geographical indication products (see Appendix A of the.2008 edition);
--- Added the Yanghe Daqu brewing process and four-color qu process flow chart (see Appendix A).
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document is submitted by the State Intellectual Property Office.
This document is under the jurisdiction of the National Technical Committee on Knowledge Management Standardization (SAC/TC554).
This document was drafted by. Jiangsu Yanghe Brewery Co., Ltd. and China National Institute of Standardization.
The main drafters of this document are. Zhang Liandong, Zhou Xinhu, Yun Zhenyu, Shi Bolin, Liu Peng, Zhang Yao, Chen Xiang, Zhao Guogan, Mao Shubo, Diao Yaqin,
Wu Chunmei, Zhou Ergan, Chen Li, Yang Yong, and Zhang Haiyan.
The previous versions of this document and the documents it replaces are as follows.
---First published in.2008 as GB/T 22046-2008;
---This is the first revision.
Introduction
Yanghe Daqu is a geographical indication product listed in the "Agreement on Geographical Indication Protection and Cooperation between the Government of the People's Republic of China and the European Union".
The unique brewing environment of "three rivers, two lakes and one wetland" and the slow fermentation process at low temperature have made Yanghe Daqu Liquor "sweet, mellow, soft, clean and fragrant".
This revision adds production process requirements to inherit the traditional brewing process of Yanghe Daqu Liquor, highlight the quality characteristics and reputation.
It provides an important technical basis for the high-quality development of Yanghe Daqu Liquor and the high-level protection of its geographical indication.
Quality requirements for geographical indication products Yanghe Daqu
1 Scope
This document defines the terms and definitions of the geographical indication product Yanghe Daqu, describes the production environment and test methods, and stipulates the scope of production.
scope, technical requirements, inspection rules and requirements for marking, labeling, packaging, transportation and storage.
This document applies to the production, processing, circulation and inspection of geographical indication product Yanghe Daqu, and also applies to the
Intellectual property protection and management.
2 Normative references
The contents of the following documents constitute essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB 1351 Wheat
GB 1353 Corn
GB/T 1354 Rice
GB 5009.225 National food safety standard Determination of ethanol concentration in wine and edible alcohol
GB 5749 Sanitary standard for drinking water
GB/T 8231 Sorghum
GB/T 10345 Analysis method for liquor
GB/T 10346 Rules for inspection and marking, packaging, transportation and storage of liquor
GB/T 10460 Peas
GB 12456 National Food Safety Standard Determination of Total Acid in Food
GB/T 15109 Terminology for liquor industry
GB/T 33405 Terminology for sensory evaluation of liquor
JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
3 Terms and definitions
The terms and definitions defined in GB/T 15109, GB/T 33405 and the following apply to this document.
3.1
Yanghedaqu
In the geographical indication product production area, water, sorghum, rice, glutinous rice, wheat, corn as raw materials, wheat, barley, peas
Four-color koji is used as saccharification and fermentation agent, and the mud cellar built with slightly acidic yellow clay is used as fermentation container. The traditional brewing process is adopted and the production is carried out through open operation.
It is a mellow-style liquor made through solid fermentation, solid distillation, aging and blending.
3.2
fourcolorsdaqu
In the unique natural ecological environment within the Yanghe Daqu production area, wheat, barley and peas are used as raw materials, and the traditional Yanghe Daqu liquor production method is adopted.
The Daqu is produced through natural inoculation and fermentation, and has the typical characteristics of "golden skin, purple circle, white belly and red heart".
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