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GB/T 33404-2016: Guidelines for sensory evaluation of Baijiu
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 33404-2016 | English | 199 |
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Guidelines for sensory evaluation of Baijiu
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GB/T 33404-2016
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Basic data | Standard ID | GB/T 33404-2016 (GB/T33404-2016) | | Description (Translated English) | Guidelines for sensory evaluation of Baijiu | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X61 | | Classification of International Standard | 67.160.10 | | Word Count Estimation | 10,123 | | Date of Issue | 2016-12-30 | | Date of Implementation | 2017-07-01 | | Regulation (derived from) | National Standard Notice No.27 of 2016 | | 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 | GB/T 33404-2016: Guidelines for sensory evaluation of 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.
Guidelines for sensory evaluation of Baijiu
ICS 67.160.10
X61
National Standards of People's Republic of China
White wine sensory evaluation
2016-12-30 release
2017-07-01 implementation
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
China National Standardization Management Committee released
Directory
Preface I
1 Scope 1
2 normative reference document 1
3 Terms and definitions 1
4 Environmental conditions 2
5 facilities appliances 2
6 basic requirements of personnel 3
7 Specifications 3
Appendix A (informative) Analysis of Sensory Quantitative Description of White Liquor
Appendix B (informative appendix) Evaluation result Abnormal value Judgment method 7
Foreword
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is jointly proposed by China Light Industry.
This standard is under the jurisdiction of the National Standardization Technical Committee for White Liquor (SAC/TC358).
The drafting of this standard. China Food and Fermentation Industry Research Institute, China Wine Association, Luzhou Laojiao Co., Ltd., Yibin Wuliangye shares
Co., Ltd., Guizhou Maotai Co., Ltd., Shanxi Heng Fa Chuen Fenjiu Co., Ltd., Sichuan Jiannanchun Group Co., Ltd.
Division, Jiangsu Yanghe Distillery Co., Ltd., Gu Bei Chun Group Co., Ltd., Hubei Zhijiang Wine Co., Ltd., Sichuan ancient Lin Lang winery
Co., Ltd., Hubei Rice Flower Wine Co., Ltd., Anhui Habitat Wine Co., Ltd., Jinan Baotu Spring Brewery Co., Ltd.,
Guangdong Shiwan Winery Group Co., Ltd., Jiangxi four special liquor limited liability company, Xinjiang Yili special Industrial Co., Ltd., Hubei Baiyun side wine
Industry Co., Ltd.
The main drafters of this standard. Song Quanhou, Song Shuyu, Wang Li, Kang Jian, Guo Xinguang, Zhang Jie, Zhou Jun, Xu Zhijing, Zhong Yu, Xiong Xiaowao, Liu Xinyu,
Wu Shengwen, Guo Bo, Lu Zhiyuan, Zhang Guoqiang, Li Li, Cheng Wei, Li Zhibin, Zuo Youying, Wang Dijiang, Li Jianfeng, Liu Chuanhe.
White wine sensory evaluation
1 Scope
This standard stipulates the environmental conditions of the sensory evaluation of liquor, the facilities and equipment, the basic requirements of the staff, the quality of the specifications and the results of the basic statistics
Claim.
This standard applies to the characteristics of liquor sensory characteristics and quality evaluation and other related fields.
2 normative reference documents
The following documents are indispensable for the application of this document. For dated references, only the dated edition applies to this article
Pieces. For undated references, the latest edition (including all modifications) applies to this document.
GB/T 12313 Sensory analysis method Flavor profile test
GB/T 33405-2016 Sensory Criteria for White Liquor
3 terms and definitions
GB/T 33405-2016 Definitions and the following terms and definitions apply to this document.
3.1
Sensoryevaluation
Sensory evaluation of sensoryevaluation
Sensory analysis
Test the sensory properties of the product with sensory organs.
[GB/T 33405-2016, definition 2.1]
3.2
Famous alcohol samples
Comment on the source, type and other information when the liquor.
[GB/T 33405-2016, Definitions 3.1]
3.3
Dark wine unknownsamples
Commentary is not informed of the source, type and other information of the liquor.
[GB/T 33405-2016, definition 3.2]
3.4
Understand discussibleevaluation
Collective discussion of the formation of evaluation results of the evaluation of wine.
[GB/T 33405-2016, definition 3.3]
3.5
Ming wine comments discussibleevaluationofknownsamples
On the known information of the wine tasting, discuss the formation of collective evaluation results of the wine way.
[GB/T 33405-2016, definition 3.4]
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