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GB/T 23547-2009: Nong jiang-flavour Chinese spirits
Status: Obsolete
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23547-2009 | English | 78 |
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Nong jiang-flavour Chinese spirits
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GB/T 23547-2009
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Basic data | Standard ID | GB/T 23547-2009 (GB/T23547-2009) | | Description (Translated English) | Nong jiang-flavour Chinese spirits | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X61 | | Classification of International Standard | 67.160.10 | | Word Count Estimation | 8,826 | | Date of Issue | 2009-04-14 | | Date of Implementation | 2009-12-01 | | Quoted Standard | GB 2757; GB 10344; GB/T 10345; GB/T 10346 | | Regulation (derived from) | National Standard Approval Announcement 2009 No.5 (Total No.145) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the definition of thick sauce and flavor liquor, Products, requirements, analytical methods, inspection rules and signs, packaging, transport and storage. This standard applies to thick sauce and flavor liquor production, inspection and sales. | GB/T 23547-2009: Nong jiang-flavour Chinese spirits---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.
Nong jiang-flavour Chinese spirits
ICS 67.160.10
X61
National Standards of People's Republic of China
Thick sauce and flavor liquor
Posted 2009-04-14
2009-12-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard QB/T 2524-2001 "thick sauce and flavor liquor" as the basis for developing, from the date of implementation of this standard, QB/T 2524-
2001 Self void.
This standard by the National Food Industry Standardization Technical Committee proposed.
This standard by the National Standardization Technical Committee liquor.
This standard was drafted. Hubei Baiyun edge Co., Ltd., Heilongjiang Province Yuquan liquor limited liability company, China Food Fermentation Industry
Institute.
The main drafters of this standard. bear hairs, Zhang Qingyi, Guo Xinguang, Zhang Yuzhu, Yang Tuan Yuan, Zhang Wei.
Thick sauce and flavor liquor
1 Scope
This standard specifies the definition of Maotai - flavor liquor, product classification, requirements, analytical methods, inspection rules and signs, packaging, transportation,
Storage.
This standard applies to thick sauce and flavor liquor production, inspection and sales.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 2757 distilled wines and mixed wines hygiene standards
GB 10344 prepackaged alcoholic beverage labels General
GB/T 10345 Liquor Analysis
GB/T 10346 Liquor inspection rules and signs, packaging, transportation and storage
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
In cereal grains as raw materials, traditional solid state fermentation, distillation, aging, blending, and No consumption of alcohol and non-wine fermentation
Aroma flavor substances, with flavor and Maotai liquor unique style.
4 Products
Press alcohol products are divided into.
Spirits --- Alcohol 41% vol ~ 68% vol;
Low alcohol --- Alcohol 18% vol ~ 40% vol.
5 Requirements
5.1 Sensory requirements
Height wine, a low alcohol wine sensory shall meet the requirements of Table 1, Table 2 requires.
Table 1 Sensory requirements spirits
A gifted class project
Color and appearance of colorless or yellowish clear and transparent, no suspension, no precipitation a
Aroma thick sauce harmonization, elegant fragrance thick sauce than the harmonization, pure comfort
Plump and delicate taste, aftertaste cool net mellow and soft, relatively cool aftertaste
This product has a style typical of the style of this product has a distinct style
When the wine at a temperature below 10 ℃, allowed white flocculent precipitate substances or loss of light. Should be above 10 ℃ gradually returned to normal.
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