GB/T 10781.2-2022Quality requirements for baijiu - Part 2:Qingxiangxing baijiu (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part

1.Structure and Drafting Rules of Standardization Documents" drafted. This document is part 2 of GB/T 10781 "Quality Requirements for Liquor". GB/T 10781 has released the following parts.

1.Luzhou-flavor liquor;

2.Fragrant liquor;

8.Thick sauce and flavor liquor;

9.Sesame-flavor liquor;

11.Fuyu-flavor liquor. This document replaces GB/T 10781.2-2006 "Flavoured Liquor". Compared with GB/T 10781.2-2006, except for structural adjustment and compilation In addition to the editorial changes, the main technical changes are as follows:

a) Changed the definition of fragrant liquor (see 3.1,

3.1 of the.2006 edition);

b) Deleted product classification (see Chapter 4 of the.2006 edition);

c) Changed sensory requirements (see 4.1,

5.1 of the.2006 edition);

d) Changed the physical and chemical requirements (see 4.2,

5.2 of the.2006 edition);

1 Scope

GB/T 10781.2-2022 is the Chinese national standard on quality requirements for baijiu - part 2:qingxiangxing baijiu, in the field of food technology. The /T suffix marks it as a recommended standard: it is not compulsory by itself, but it becomes binding as soon as a contract, a tender or a customer specification calls it up - which in practice is how most foreign buyers meet it. It was issued on 11 July 2022 by the State Administration for Market Regulation; Standardization Administration of China, and has been in force since 1 February 2023. Classification: ICS 67.160.10, CCS X61. This page is published from the official record of the standard held by the Chinese standards administration: the identification, the dates, the classification and the issuing body are taken from there. The clause text, the tables and the numeric limits are in the document itself, which is delivered complete in English translation.

This document specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of Qingxiang liquor. This document is applicable to the production, inspection and sales of Qingxiang liquor.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document.

GB 5009.225 National Food Safety Standard for Determination of Ethanol Concentration in Wine

GB/T 10345 Analysis Method of Liquor

GB/T 10346 Liquor inspection rules and signs, packaging, transportation and storage

GB 12456 National Food Safety Standard Determination of Total Acids in Food

GB/T 15109 Liquor Industry Terminology

JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities Measures for the Supervision and Administration of the Measurement of Quantitative Packaged Commodities (Order No. 75 [2005] of the General Administration of Quality Supervision, Inspection and Quarantine)

3 Terms and Definitions

The terms and definitions defined in GB/T 15109 and the following apply to this document.

3.1 Fragrant liquor qingxiangxingbaijiu Grain and grain are used as raw materials, Daqu, Xiaoqu, bran koji and wine mother are used as saccharification and starter, solid-state fermentation, solid-state distillation, Liquor is a kind of liquor that is made by aging and blending, without directly or indirectly adding edible alcohol and non-self-fermented substances with color, aroma and taste. [Source: GB/T 15109-2021, 3.5.10]

4 Requirements

4.1 Sensory requirements Should comply with the provisions of Table 1.