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SB/T 10711-2012: Technical Regulation on circulation of bulk wines
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Technical Regulation on circulation of bulk wines
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SB/T 10711-2012
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Standard similar to SB/T 10711-2012 GB/T 10343 GB 4927 SB/T 11122 SB/T 10712 Basic data | Standard ID | SB/T 10711-2012 (SB/T10711-2012) | | Description (Translated English) | Technical Regulation on circulation of bulk wines | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X62 | | Classification of International Standard | 67.160.10 | | Word Count Estimation | 9,964 | | Quoted Standard | GB/T 15038 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the technical requirements of the original wine wine distribution process. This standard applies to the original wine wine supervision and inspection, transport and storage. | SB/T 10711-2012: Technical Regulation on circulation of bulk wines---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.
Technical Regulation on circulation of bulk wines
ICS 67.160.10
X62
Record number. 37148-2012
People's Republic of China domestic trade industry standard
Wine raw wine circulation technical specifications
Published on.2012-08-01
2012-11-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. China Food Fermentation Industry Research Institute, China Brewing Industry Association, China Alcohol Distribution Association, Yantai Changyu Grape
Brewing Co., Ltd., Beijing Chaozhan Trading Co., Ltd., Beijing Sugar Industry Tobacco Company.
The main drafters of this standard. Xiong Zhenghe, Guo Xinguang, Wang Yancai, Liu Yuan, Li Jiming, Sun Wenhui, Bai Yutao, Wang Xiaolong.
Wine raw wine circulation technical specifications
1 Scope
This standard specifies the technical requirements for the wine wine circulation process.
This standard applies to the supervision, inspection, transportation and storage of wine raw wine.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 15038 General analysis method for wine and fruit wine
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Wine wines
A fermented wine containing a certain amount of alcohol, which is made from fresh grapes or grape juice and fermented in whole or in part.
Note. Partial fermentation refers to the use of certain technical methods to stop alcohol fermentation in advance, and not convert all the sugar sources in the grape juice into ethanol, carbon dioxide and by-products.
a production process of matter.
3.2
Wine original wine bulkwines
Refers to the wine that has been fermented with fresh grapes or grape juice as raw materials and has not been filled.
4 Technical requirements
4.1 General requirements
4.1.1 During the transportation and storage process, the contact of wine raw wine with air should be avoided as much as possible, and any operation should be more appropriate.
It is carried out at a temperature and prevents the oxidation of the wine raw wine from changing the quality of the wine.
4.1.2 A well-designed and rigorous cleaning procedure for transport procedures and storage equipment should be in place to establish an effective inspection and sampling system to maintain
Clean storage equipment, valves and piping to avoid secondary, chemical, physical or biological contamination.
4.1.3 For storage containers, pipes and accessories for all equipment, including pumps in contact with wine raw wine, after cleaning and sterilization,
The following requirements.
a) all parts should be clean and free of any substances that cause a change in the odour of the wine;
b) no solvent residue;
c) No traces of detergent or disinfectant remain.
4.2 Product quality requirements
Product quality requirements can refer to Appendix A or the quality and technical requirements in the trade contract signed by the parties to the transaction. The analytical method can be used as reference.
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