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GB/T 20823: Historical versions
| Std ID | Version | USD | Buy | Deliver [PDF] in | Title (Description) |
| GB/T 20823-2017 | English | 78 |
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1 days [Need to translate]
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Te xiang xing baijiu
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| GB/T 20823-2007 | English | 279 |
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3 days [Need to translate]
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Te-flavour Chinese spirits [including MODIFICATION 1]
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Basic data
| Standard ID | GB/T 20823-2017 (GB/T20823-2017) |
| Description (Translated English) | Te xiang xing baijiu |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X61 |
| Classification of International Standard | 67.160.10 |
| Word Count Estimation | 10,173 |
| Date of Issue | 2017-09-07 |
| Date of Implementation | 2018-04-01 |
| Older Standard (superseded by this standard) | GB/T 20823-2007 |
| 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 20823-2017: Te xiang xing 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.
Te xiang xing baijiu
ICS 67.160.10
X61
National Standards of People's Republic of China
Replacing GB/T 20823-2007
Special flavor white wine
2017-09-07 Posted
2018-04-01 implementation
General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
China National Standardization Administration released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 20823-2007 "special flavor liquor." This standard compared with GB/T 20823-2007, in addition to editorial changes
The main technical changes are as follows.
--- Added terminology;
--- Modify the definition of spiced liquor;
--- Modify the classification requirements;
--- physical and chemical indicators of the project and the requirements were increased or decreased, adjusted;
--- Added Appendix A (Normative) "Determination of total amount of liquor in the liquor."
This standard proposed by the China Light Industry Federation.
This standard by the National Liquor Standardization Technical Committee (SAC/TC358) centralized.
The main drafting unit of this standard. Four special wine limited liability company, China Food Fermentation Industry Research Institute, Jiangxi Institute of Food Industry, Jiang
Western Province Wine Industry Association, Jiangxi Floating Wine Co., Ltd. Jiangxi Lin Chuan wineries limited liability company.
The main drafters of this standard.Liao Chang, Song Quan Hou, Wu Shengwen, Guo Xinguang, Li Kefa, Meng Zhen, Zhu Jiang, Wan Zhao Bao, Hu Xianmin, Gao Hongbo,
Xie Xiaolan.
This standard replaces the standards previously issued as.
--- GB/T 20823-2007.
Special flavor white wine
1 Scope
This standard specifies the terms and definitions of special-flavor liquor, product classification, requirements, analytical methods, inspection rules and signs, packaging, transportation,
Storage.
This standard applies to the production of special-flavor liquor, testing and sales.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version applies to this article
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 2757 National Food Safety Standard distilled spirits and the preparation of wine
GB 7718 National Food Safety Standard Pre-packaged food labels General
National Food Safety Standard Determination of alcohol concentration in wine
Liquor analysis method
GB/T 10346 Liquor inspection rules and signs, packaging, transportation, storage
Liquor industry terminology GB/T 15109
JJF1070 quantitative measurement of net content of packaged goods inspection rules
Measures for the Supervision and Administration of Quantitative Measurement of Commodities (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005])
3 Terms and definitions
GB/T 15109 defined and the following terms and definitions apply to this document.
3.1
Red Chu stone stripstoneindarkreddish-brown
A strip of stone made of red sand and conglomerate in the Danxia landform.
3.2
With rice as the main raw material, with flour, wheat bran and distiller's yeast Daqu for the saccharification and fermentation agent, by the red Chu stone cellar solid state fermentation, solid
Distillation, aging, made from the hook, not directly or indirectly added to eat alcohol and non-fermented taste produced by the taste of flavor liquor.
3.3
The total amount of sumoftotalacidandtotalester
The total volume of total acid and total ester in white wine.
4 product categories
By product alcohol is divided into.
High alcohol .45% vol≤ alcohol≤68% vol;
Low alcohol .25% vol≤ alcohol < 45% vol.
...
