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GB/T 33405-2016: Terminology of Baijiu sensory evaluation
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 33405-2016 | English | 519 |
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Terminology of Baijiu sensory evaluation
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GB/T 33405-2016
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Basic data | Standard ID | GB/T 33405-2016 (GB/T33405-2016) | | Description (Translated English) | Terminology of Baijiu sensory evaluation | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X61 | | Classification of International Standard | 67.160.10 | | Word Count Estimation | 26,235 | | 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 33405-2016: Terminology of Baijiu sensory evaluation---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 of Baijiu sensory evaluation
ICS 67.160.10
X61
National Standards of People's Republic of China
Sensory evaluation of liquor
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
General terms
3 Terminology related to analytical methods 3
4 terms related to organoleptic properties
Appendix A (informative)
Appendix B (informative appendix) Degree adverb and corresponding scale 14
Reference 15
Index 16
Foreword
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed by the China Light Industry Federation.
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, Yibin Wuliangye Co., Ltd., Guizhou Maotai
Co., Ltd., Luzhou Laojiao Co., Ltd., Sichuan Jiannanchun Group Co., Ltd., Shanxi Heng Fa Chuen Fenjiu Co., Ltd.
Division, Hubei Zhijiang Liquor Industry Co., Ltd., Xinjiang Yili Te Industrial Co., Ltd., Guangdong Jiujiang Distillery Co., Ltd., Gu Bei Chun Group
Co., Ltd., Sichuan Ancient Lin Langjiu Co., Ltd., Jiangsu Yanghe Distillery Co., Ltd., Jinan Baotu Spring Wine Co., Ltd., cloud
South Yulin Spring Wine Co., Ltd., Hubei Baiyunbian Wine Co., Ltd., Guangdong Shiwan Winery Group Co., Ltd., Anhui Habitat Wine Group
Co., Ltd., Jiangxi four special liquor limited liability company, Beijing Red Star Co., Ltd., Shaanxi Xifeng Wine Group Co., Ltd.
The main drafters of this standard. Song Quanhou, Song Shuyu, Xu Zhancheng, Deng Bo, Zhong Qiding, Liu Xuan, Zhang Jie, Wang Fengxian, Yan Zongke, Ai Jinzhong,
Wu Shengyu, Liu Xinyu, Hu Weifu, Liu Ming, Liu Xiaoyu, Liu Weiyu,
Li Jianfeng, Zhong Lin.
Sensory evaluation of liquor
1 Scope
This standard specifies general terms for liquor senses, terms related to analytical methods, and terminology related to organoleptic properties.
This standard applies to the sensory evaluation of liquor.
General terms
2.1
Sensoryevaluation
Sensory evaluation of sensoryevaluation
Sensory analysis
Test the sensory properties of the product with sensory organs.
[GB/T 10221-2012, definition 2.1]
2.2
Tasting tasters
Commentary
Tv
Application of sensory evaluation techniques to evaluate the quality of wine professionals.
Note. rewrite GB/T 10221-2012, definition 2.5.
2.3
Sommelier professionaltaster
Evaluation of wine members
Commentary
Application of sensory evaluation techniques to evaluate the quality of the wine, to guide the brewing process, storage and hook, can be wine design and new product development, and
Have the appropriate qualifications of professionals.
Note. rewrite the national occupation standard sommelier, 1.2 career definition.
2.4
Hops distilatebubble
Liquor in the flow of wine or shaking, the liquid splash of foam.
Note. rewrite GB/T 15109-2008, defined 3.4.33.
2.5
Spicy thearomaoverflowingglass
Fragrant
The aroma of the flavor of the liquor in the vicinity of the cup.
2.6
Fragrant thearomaoverflowingmouth
Incense incense
When the wine is imported, the flavor is filled with the aroma of the mouth.
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