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GB/T 10781.1: Historical versions
| Std ID | Version | USD | Buy | Deliver [PDF] in | Title (Description) |
| GB/T 10781.1-2021 | English | 258 |
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Quality requirements for baijiu - Part 1: Nongxiangxing baijiu
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| GB/T 10781.1-2006 | English | 279 |
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Strong flavor Chinese spirits
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| GB/T 10781.1-1989 | English | 199 |
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Strong aromatic Chinese spirits
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Basic data
| Standard ID | GB/T 10781.1-2021 (GB/T10781.1-2021) |
| Description (Translated English) | Quality requirements for baijiu - Part 1: Nongxiangxing baijiu |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X61 |
| Word Count Estimation | 14,195 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 10781.1-2021: Quality requirements for baijiu - Part 1: Nongxiangxing 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.
Quality requirements for baijiu - Part 1.Nongxiangxing baijiu
ICS 67.160.10
X61
National Standards of People's Republic of China
Replace GB/T 10781.1-2006
Liquor Quality Requirements Part 1.Luzhou-flavor Liquor
Released on 2021-03-09
2022-04-01 implementation
State Administration of Market Supervision and Administration
Issued by the National Standardization Management Committee
Foreword
GB/T 10781 "Liquor Quality Requirements" is planned to be divided into the following parts.
---Part 1.Luzhou-flavor liquor;
---Part 2.Fresh-flavor liquor;
---Part 3.Rice-flavored liquor;
This part is Part 1 of GB/T 10781.
This section was drafted in accordance with the rules given in GB/T 1.1-2009.
This part replaces GB/T 10781.1-2006 "Luzhou-flavor Liquor". The main changes in this part compared with GB/T 10781.1-2006
as follows.
---Modified the standard name;
---Modified the English name of Luzhou-flavor liquor;
---Introduction has been added;
---Modified the definition of Luzhou-flavor liquor;
---Added the terms and definitions of the total amount of acid esters;
---Alcohol content is adjusted to. high alcohol. 40%vol< alcohol content≤68%vol; low alcohol. 25%vol≤alcohol content≤40%vol;
---Revised sensory requirements;
---The physical and chemical indicators have increased the total amount of acid esters and ethyl caproate;
---Modified the physical and chemical indicators. according to the requirements of the product within one year and one year after the production date;
---The method for measuring the total amount of acid esters in liquor in Appendix A and the method for measuring caproic acid in liquor in Appendix B have been added.
This part was proposed by the China National Light Industry Council.
This part is under the jurisdiction of the National Liquor Standardization Technical Committee (SAC/TC358).
Drafting organizations of this section. Sichuan Yibin Wuliangye Group Co., Ltd., Luzhou Laojiao Co., Ltd., Anhui Gujing Gongjiu Co., Ltd.
Co., Ltd., Jiangsu Yanghe Winery Co., Ltd., Sichuan Jiannanchun (Group) Co., Ltd., Hubei Daohuaxiang Wine Co., Ltd.,
Shandong Jingzhi Winery Co., Ltd., Shandong Bandaojing Co., Ltd., Jinan Baotuquan Winery Co., Ltd., Hubei Zhijiang Winery
Co., Ltd., Taishan Wine Group Co., Ltd., Jiangsu Jinshiyuan Wine Co., Ltd., Gubeichun Group Co., Ltd., Sichuan
Tuopai Shede Group Co., Ltd., Henan Songhe Liquor Industry Co., Ltd., Sichuan Shuijingfang Co., Ltd., Xinjiang Yilite Industrial Co., Ltd.
Co., Ltd., China Food and Fermentation Industry Research Institute Co., Ltd., China Wine Industry Association.
The main drafters of this section. Li Shuguang, Song Quanhou, Song Shuyu, Peng Zhifu, Wang Ming, Xu Zhancheng, Zhou Xinhu, Zhou Qingwu, Zhao Deyi,
Zhang Fengguo, Lu Zhiyuan, Li Zhibin, Liu Yanlin, Wu Jianfeng, Xie Yongwen, Du Xinyong, Li Jiamin, Li Xuesi, Fan Wei, Liu Xinyu, Guo Xinguang, Gan Quan,
Gao Jiekai, Zhong Qiding, Liu Fengxiang, Meng Zhen, Gao Hongbo.
The previous releases of the standards replaced by this part are as follows.
---GB/T 10781.1-1989, GB/T 11859.1-1989;
---GB/T 10781.1-2006.
Introduction
Esters and organic acids are important aroma and taste substances in liquor. Under natural conditions, organic acids and alcohols and esters undergo reversible conversion reactions.
Should, within a certain period of time, it is conducive to the stability of product quality and style and a more mellow taste.
In the revision process of this part, follow the objective law of the change of acid esters in Luzhou-flavor liquor products.
The products put forward different physical and chemical index requirements.
Liquor Quality Requirements Part 1.Luzhou-flavor Liquor
1 Scope
This part of GB/T 10781 specifies the quality requirements for Luzhou-flavor liquor, including terms and definitions, product classification, requirements, and analysis methods.
Laws, inspection rules and signs, packaging, transportation, and storage.
This part is applicable to the production, inspection and sales of Luzhou-flavor liquor.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article
Pieces. For undated reference documents, the latest version (including all amendments) is applicable to this document.
GB 5009.225 National Food Safety Standard Determination of Ethanol Concentration in Wine
GB/T 6682-2008 Analytical laboratory water specifications and test methods
GB/T 10345-2007 Liquor Analysis Method
GB/T 10346 Liquor inspection rules and signs, packaging, transportation and storage
GB/T 15109 Liquor Industry Terminology
QB/T 4259 Luzhou Daqu
JJF1070 Quantitative Packing Commodity Net Content Measurement Inspection Rules
Measures for the Metrological Supervision and Administration of Quantitative Packaging Commodities (General Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75 Order)
3 Terms and definitions
The following terms and definitions defined in GB/T 15109 and QB/T 4259 apply to this document.
3.1
Luzhou-flavor liquor nongxiangxingbaijiu
Using grains as raw materials, using Luzhou Daqu as a saccharification and fermentation agent, solid-state fermentation in a mud pit, solid-state distillation, aging and blending, not directly
Or indirectly adding edible alcohol and non-self-fermented liquor that presents color, aroma and taste.
3.2
Sumoftotalacidandtotalester
The total content of total acids and total esters per unit volume of liquor.
4 Product Classification
According to the alcohol content of the product, it is divided into.
High liquor. 40%vol< alcohol content≤68%vol;
Low alcohol. 25%vol≤Alcohol content≤40%vol.
...
