GB/T 10781.9-2021Quality requirements for baijiu - Part 9:Zhimaxiangxing baijiu (English PDF)

Foreword

GB/T 10781 "Liquor Quality Requirements" is planned to be divided into the following parts.

1.Luzhou-flavor liquor;

2.Fresh-flavor liquor;

3.Rice-flavored liquor;

9.Sesame-flavored liquor; This part is Part 9 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 20824-2007 "Sesame Flavor Liquor". Compared with GB/T 20824-2007, the main technical changes in this part Change as follows:

---Modified the definition of sesame-flavored liquor (see 3.1;

3.1 in.2007 edition);

---Added stacked terms and definitions (see 3.2);

---Modified the product classification (see Chapter 4, Chapter 4 of the.2007 edition);

---Added physical and chemical index items. ethyl lactate (see 5.2); deleted 3-methylthiopropanol (see

5.2 in the.2007 edition); part of the physical and chemical The indicators are required to be within one year (including one year) and greater than one year from the production date of the product (see 5.2);

--- Deleted the hygiene requirements (see

5.3 in the.2007 edition);

---The method for determining the total amount of acid esters in liquor has been added (see Appendix A);

1 Scope

GB/T 10781.9-2021 is the Chinese national standard on quality requirements for baijiu - part 9:zhimaxiangxing 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 20 August 2021 by the State Administration for Market Regulation; Standardization Administration of China, and has been in force since 1 March 2022. 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 part of GB/T 10781 specifies the product classification, requirements, test methods, inspection rules and signs, packaging, and packaging of sesame-flavored liquor. Quality requirements such as transportation and storage. This part is applicable to the production, inspection and sales of sesame-flavored 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

JJF1070 Quantitative packaging commodity net content measurement inspection rules Measures for the Metrological Supervision and Administration of Quantitatively Packaged Commodities (General Administration of Quality Supervision, Inspection and Quarantine (2005) No. 75)

3 Terms and definitions

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

3.1 Sesame-flavored liquor zhimaxiangxingbaijiu Use grains as the main raw material, or mix with bran, use Daqu, bran koji, etc. as saccharification starters, after accumulation, solid-state fermentation, solid-state distillation, aging, Blended, without directly or indirectly adding edible alcohol and non-self-fermented substances that are colored and fragrant and tasteful, and have a sesame flavor style Liquor.

3.2 Pile up duiji The process of stacking the materials before fermentation into the tank for a certain period of time.

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.