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GB/T 13662: Historical versions
| Std ID | Version | USD | Buy | Deliver [PDF] in | Title (Description) |
| GB/T 13662-2018 | English | 519 |
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5 days [Need to translate]
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Huangjiu
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| GB/T 13662-2008 | English | 919 |
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4 days [Need to translate]
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Chinese rice wine
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| GB/T 13662-2000 | English | 839 |
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6 days [Need to translate]
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Chinese rice wine
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| GB/T 13662-1992 | English | RFQ |
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3 days [Need to translate]
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Rice wine
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Basic data
| Standard ID | GB/T 13662-2018 (GB/T13662-2018) |
| Description (Translated English) | Huangjiu |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X61 |
| Classification of International Standard | 67.160.10 |
| Word Count Estimation | 26,283 |
| Date of Issue | 2018-09-17 |
| Date of Implementation | 2019-04-01 |
| Older Standard (superseded by this standard) | GB/T 13662-2008 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 13662-2018: Huangjiu
---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.
Huangjiu
ICS 67.160.10
X61
National Standards of People's Republic of China
Replace GB/T 13662-2008
Yellow wine
Published on.2018-09-17
Implementation of.2019-04-01
State market supervision and administration
China National Standardization Administration issued
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 13662-2008 "Yellow Wine".
Compared with GB/T 13662-2008, this standard mainly has the following changes.
1) Terms and definitions.
--- Revised the terms and definitions of yellow wine, labeled age, traditional rice wine, and refreshing yellow wine;
--- Increased terms and definitions of raw wine, tweaking and inhibition of fermentation.
2) Technical requirements.
---Modified the requirements for raw materials;
--- Revised the requirements of some physical and chemical indicators;
--- Increased the limit requirement for naturally occurring benzoic acid during the fermentation and storage of rice wine;
--- Cancel the requirements of the β-phenylethanol indicator.
3) Analysis method.
--- Increased total sugar determination method Feilin reagent - indirect iodine volume potentiometric titration;
---Increased method for the determination of non-sugar solids (second method);
--- Removed the determination method of β-phenylethanol;
--- Removed the determination method of alcohol content by alcohol meter, and increased the method of measuring alcohol content.
Appendix A).
4) Inspection rules
---Modified factory inspection items;
--- Revised the classification of unqualified items;
--- Modified the judgment rules.
5) Revised the labeling requirements.
This standard was proposed by the China National Light Industry Council.
This standard is under the jurisdiction of the National Brewing Standardization Technical Committee (SAC/TC471).
This standard was drafted. China Food Fermentation Industry Research Institute Co., Ltd., Zhejiang Gu Yue Longshan Shaoxing Wine Co., Ltd., Zhejiang Gong
Zheng Testing Center Co., Ltd., Jiangsu Zhangjiagang Brewing Co., Ltd., Shanghai Jinfeng Wine Co., Ltd., Huijishan Shaoxing Liquor Co., Ltd.
Company, Jiangnan University, Shandong Jimo Yellow Winery Co., Ltd., Shandong Jimo Miaofu Old Wine Co., Ltd., Shaoxing Municipal Standardization Research Institute, Zhejiang Tower
Brand Shaoxing Wine Co., Ltd., Wuxi Zhentai Wine Co., Ltd., Nantong Baipu Yellow Wine Co., Ltd.
The main drafters of this standard. Zhong Qiding, Guo Xinguang, Zou Huijun, Xu Rongnian, Huang Tingming, Yu Guansong, Yu Jianwei, Wang Dong, Yu Qinfeng, Han Jichen,
Li Bobin, Yu Hongbo, Guo Yu, Zhang Bin, Li Guohui.
The previous versions of the standards replaced by this standard are.
---GB/T 13662-1992, GB/T 13662-2000, GB/T 13662-2008.
Yellow wine
1 Scope
This standard specifies the terms and definitions, classification, requirements, analytical methods, inspection rules, marking, packaging, transportation and storage of rice wine.
This standard applies to the production, inspection and sales of rice 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.
Preparation of GB/T 601 chemical reagent standard titration solution
Preparation of preparations and products used in GB/T 603 chemical reagent test method
GB 1886.64 National Food Safety Standard Food Additive Caramel
GB 2715 National Food Safety Standard Food
GB 2758 National Standard for Food Safety Fermented Wine and Its Blended Wine
GB 2760 food safety national standard food additive use standard
GB 5009.28 Determination of benzoic acid, sorbic acid and sodium saccharin in foods
GB 5009.225 Determination of ethanol concentration in wines
GB 5749 Sanitary Standard for Drinking Water
GB/T 6543 single corrugated box and double corrugated box for transport packaging
GB/T 6682-2008 Analytical laboratory water specifications and test methods
GB 7718 National Food Safety Standards for Prepackaged Food Labels
JJF1070 Quantitative packaging commodity net content measurement inspection rules
Measures for the Supervision and Administration of Quantitative Packaging Commodity Measurement (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005])
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Old wine
Rice, glutinous rice, millet, corn, wheat, water, etc. are used as the main raw materials, and are made by adding koji and other enzyme preparations, yeast and other saccharification starters.
Made of fermented wine.
3.2
Age of age
The storage period of the finished raw wine after fermentation in a jar, a wine can, etc.
3.3
The base wine after the rice wine is brewed, stored directly or in a container after being fried.
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