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GB/T 22211-2025 English PDF

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GB/T 22211-2025: Quality requirements for product of geographical indication - Wuliangye baijiu
Status: Valid

GB/T 22211: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 22211-2025English599 Add to Cart 5 days [Need to translate] Quality requirements for product of geographical indication - Wuliangye baijiu Valid GB/T 22211-2025
GB/T 22211-2008English189 Add to Cart 3 days [Need to translate] Product of geographical indication -- Wuliangye liquor [including MODIFICATION 1] Valid GB/T 22211-2008

PDF similar to GB/T 22211-2025


Standard similar to GB/T 22211-2025

QB/T 5189   GB 4927   GB/T 18356   GB/T 11856.1   GB/T 10781.5   

Basic data

Standard ID GB/T 22211-2025 (GB/T22211-2025)
Description (Translated English) Quality requirements for product of geographical indication - Wuliangye baijiu
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X61
Classification of International Standard 67.160.10
Word Count Estimation 30,393
Date of Issue 2025-02-28
Date of Implementation 2025-06-01
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 22211-2025: Quality requirements for product of geographical indication - Wuliangye 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.
GB/T 22211-2025 English version. Quality requirements for product of geographical indication - Wuliangye baijiu National Standard of the People's Republic of China ICS 67.160.10CCS X 61 Quality requirements for geographical indication products Wuliangye liquor 2025-02-28 Release 2025-06-01 Implementation State Administration for Market Regulation The National Standardization Administration issued Replace GB/T 22211-2008

Table of Contents

Preface... Introduction... 1 Scope... 2 Normative referenced documents... 3 Terms and Definitions... 4 Origin range... 5 Origin environment... 6 Technical requirements... 7 Test methods... 8 Inspection rules... 9 Signs and Labels... 10 Packaging, transportation and storage... Appendix A (Normative) Scope of Origin of Wuliangye Liquor (a Geographical Indication Product)... Appendix B (Normative) Wuliangye Liquor Brewing Process and Wuliangye Liquor Bag Qu Process Flow Chart... Appendix C (Informative) Tissue morphology of wheat after crushing... Appendix D (Informative) Sensory Evaluation Table for Wuliangye Liquor... References...

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 is required. This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. And other files. This document replaces GB/T 22211-2008 "Geographical Indication Product Wuliangye Liquor". Compared with GB/T 22211-2008, except for the structure In addition to adjustments and editorial changes, the main technical changes are as follows. -- Changed the definitions of Wuliangye Liquor, Wuliangye Liquor Baobaoqu, and Wuliangye Liquor Mud Cellar (see 3.1, 3.2, and 3.3 of the.2008 edition). 3.2, 3.5); -- The definitions of fermentation cycle, blending, wine age, and Wuliangye vintage wine have been deleted (see 3.3, 3.4, 3.6, and 3.7 of the.2008 edition); --Added origin environment (see Chapter 5); -- Changed the raw material requirements, brewing environment and production process (see 6.1, 6.2, 6.3, 5.1, 5.3 of the.2008 edition); --Changed the product sensory requirements (see 6.4.1, 5.4.1 of the.2008 edition); --Changed the requirements for product physical and chemical indicators, and made requirements for products within one year and one year after the production date, and added the total amount of acid esters volume, ethyl caproate, alcohol content/(% vol) 25~34, vintage wine product category (see 6.4.2,.2008 edition) 5.4.2); --Deleted the hygiene index requirements (see 5.4.3 of the.2008 edition); --Added net content requirements (see 6.5); -- Changed the test methods for alcohol content and total acid, and added the test methods for total amount of acid esters and ethyl hexanoate (see 7.2.1, 7.2.2, 7.2.4, 6.1 of the.2008 edition); --Added net content test method (see 7.3); -- Deleted the test methods for hygiene indicators (see 6.2 of the.2008 edition); -- Changed the inspection rules (see Chapter 8, Chapter 7 of the.2008 edition); --Changed 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); -- The map of the geographical indication origin of Wuliangye liquor has been changed (see Appendix A, Appendix A of the.2008 edition); -- Added the Wuliangye liquor brewing process and Wuliangye liquor Baobaoqu process flow chart (see Appendix B). 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/TC 554). This document was drafted by. Wuliangye Yibin Co., Ltd., China National Institute of Standardization, and Sichuan Food Inspection Institute. The main drafters of this document are. Zeng Congqin, Yang Yunxia, An Mingzhe, Yun Zhenyu, Zhang Qing, Cao Hongying, Long Xiaorong, Luo Yong, Zheng Jia, Zhang Yao, Shi Bolin, Liu Peng, Wang Qiao, Chen Hongkun, Deng Yi, Li Yi, Tang Jiahuan, Wang Rui, Zhong Zhenquan. The previous versions of this document and the documents it replaces are as follows. --First published in.2008 as GB/T 22211-2008, with Amendment No. 1 added in.2015; --This is the first revision.

Introduction

In 2020, Wuliangye Liquor became the first batch of geographical indications to be included in the Agreement on Geographical Indications Protection and Cooperation between the Government of the People's Republic of China and the European Union. Wuliangye's unique raw material ratio, koji, brewing process and micro-ecological environment have made Wuliangye's "aroma lingering" The unique style of "long lasting, mellow taste, sweet taste, refreshing throat, harmonious and just right taste, and comprehensive wine taste". This revision has greatly increased the raw The production process requirements are to inherit the traditional brewing process of Wuliangye liquor, highlight the quality characteristics and reputation of Wuliangye liquor, and promote the high-quality development of Wuliangye liquor industry. It provides an important technical basis for the development and high level of protection of geographical indications. Quality requirements for geographical indication products Wuliangye liquor

1 Scope

This document defines the terminology and product classification of Wuliangye liquor, a geographical indication product, and stipulates the origin, technical requirements, inspection rules and Requirements for marking, labeling, packaging, transportation and storage; describes the production environment and corresponding inspection methods. This document applies to the production, processing, circulation and inspection of Wuliangye liquor, a geographical indication product, and also applies to Wuliangye liquor, a geographical indication product. protection and management.

2 Normative references

The contents of the following documents constitute the 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 10781.1 Liquor quality requirements Part 1.Luzhou-flavor liquor 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 JJF 1070 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 10781.1, GB/T 33405 and the following apply to this document. 3.1 Wuliangye liquor The geographical indication product is produced within the area of origin, using selected sorghum, rice, glutinous rice, wheat, corn and water as raw materials, and Wuliangye The wine bag is a saccharification fermentation agent, using Wuliangye wine mud cellar and traditional brewing technology, through open operation production, solid fermentation, solid distillation, A strong-flavored liquor made by aging and blending. Note. Edible alcohol and color, aroma and flavor substances not produced by self-fermentation are not added directly or indirectly during production. 3.2 Wuliangye baobaoqu In the unique natural ecological environment within the production area, wheat is used as raw material, and the traditional koji making process of Wuliangye liquor is adopted.

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