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Basic data
| Standard ID | GB/T 26760-2011 (GB/T26760-2011) |
| Description (Translated English) | Jiang-flavour Chinese spirits |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X61 |
| Classification of International Standard | 67.160.10 |
| Word Count Estimation | 6,648 |
| Date of Issue | 2011-07-20 |
| Date of Implementation | 2011-12-01 |
| Quoted Standard | GB 1351; GB 2757; GB/T 5009.48; GB 7718; GB/T 8231; GB 10344; GB/T 10345; GB/T 10346 |
| Regulation (derived from) | Announcement of Newly Approved National Standards No. 10 of 2011 |
| 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 |
| Summary | This standard specifies the Maotai liquor terminology and definitions, product classification, technical requirements, test methods, inspection rules, marking, packaging, transport and storage. This standard applies to Maotai liquor production, inspection and sales. |
GB/T 26760-2011: Jiang-flavour Chinese spirits
---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.
Jiang-flavour Chinese spirits
ICS 67.160.10
X61
National Standards of People's Republic of China
Maotai liquor
Issued on. 2011-07-20
2011-12-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
The standard proposed by China National Light Industry Council.
This standard by the National Standardization Technical Committee Liquor (SAC/TC358) centralized.
This standard was drafted. National Wine Quality Supervision and Inspection Center and beverage, Guizhou Province, product quality inspection Institute, China Guizhou Maotai
Winery Co., Ltd., Sichuan Langjiu Group Co., Ltd., Guizhou Maotai Liquor Factory (Group) study of liquor limited liability company, Shandong Qingzhou Cloud
Door Wine (Group) Co., Ltd.
The main drafters of this standard. JI Ke-liang, Mr Fung Yu, Tian Zhiqiang, look Siying, Jiang Yingli, Wang Li, Zhong Fonda, to Wang Qiang, Wang Meng Ni,
Liu Chi, Su Zhou, Zhang Qian, Yang first, XIAO Yang.
Maotai liquor
1 Scope
This standard specifies the terms and definitions Maotai liquor, product classifications, technical requirements, test methods, inspection rules, marking, packaging, transport
Transport and storage.
This standard applies to Maotai liquor production, inspection and sales.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB 1351 Wheat
GB 2757 distilled wines and mixed wines hygiene standards
GB/T 5009.48 distilled wines and mixed wines analysis of hygienic standard
GB 7718 National Food Safety Standard pre-packaged food labels General
GB/T 8231 Sorghum
GB 10344 prepackaged alcoholic beverage labels General
GB/T 10345 Liquor Analysis
GB/T 10346 Liquor inspection rules and signs, packaging, transportation and storage
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Sorghum, wheat, water and other raw materials, the traditional solid state fermentation, distillation, storage, blending, and not add non-edible alcohol and liquor
Fermentation aroma flavor coloring substances, with Maotai liquor style.
4 Products
Press alcohol products are divided into.
Height wine. Alcohol 45% vol ~ 58% vol;
Low alcohol. Alcohol 32% vol ~ 44% vol.
5 Product rating
5.1 to Okuma as saccharification and fermentation agent in the production of Maotai liquor can be divided into the gifted class, one, two.
5.2 incomplete or not in Okuma Okuma as saccharification and fermentation agent in the production of Maotai liquor can be divided into one, two.
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