GB/T 11856-2008Quality requirements for spirits - Part 1: Whisky (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 for standardization documents" Drafting is required.

This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.

document.

This document is Part 1 of GB/T 11856 "Quality requirements for spirits". GB/T 11856 has been published in the following parts.

Part 1: Whisky;-

Part 2: Brandy. -

This document replaces GB/T 11857-2008 "Whiskey". Compared with GB/T 11857-2008, except for structural adjustments and editorial changes, in addition to the dynamic, the main technical changes are as follows.

The definitions of the terms "whisky", "malt whisky", "grain whisky" and "blended whisky" have been changed (see 3.1~3.4, 3.1, 3.1.1~3.1.3 of the 2008 edition);

The terms "single malt whisky", "single grain whisky", "flavored whisky", "age" and "original liquor" have been added.

Definitions (see 3.2.1, 3.3.1, 3.5 to 3.7);

The categories classified by raw materials and processes have been changed (see Chapter 4, Chapter 4 of the 2008 edition); c) Added "Production process control requirements" (see Chapter 5); d) the expression of "sensory requirements" has been changed (see 6.1, 5.1 of the 2008 edition); e) the "physical and chemical requirements" have been changed, and the requirements for "higher alcohols" have been added (see 6.2, 5.2 of the 2008 edition); f) Deleted the hygiene requirements (see 5.3 of the 2008 edition); g) Changed the test methods for "sensory requirements", "alcohol content", "total acidity" and "total aldehydes" (see 7.2-7.4, 7.6, 2008 edition) 6.1~6.3,6.5);

Added the test method for "higher alcohols" and "production process control" (see 7.7, 7.9); i) Changed "Batching", "Sampling" and "Judgment Rules" (see 8.1, 8.2, 8.4, 7.1, 7.2, 7.4 of the 2008 edition); j) Changed "Marking", "Packaging" and "Transportation and Storage" (see 9.1 to 9.3, 8.1 to 8.3 of the 2008 edition); k) the comparison table of density of alcohol-water solution and alcohol content (ethanol content) has been deleted (see Appendix A of the 2008 edition).

Introduction

In this document, spirits refer to distilled spirits other than baijiu, such as whiskey.

The whiskeys produced in different countries and regions vary greatly due to differences in grain types and varieties, strains, distillation, aging, blending and other processes.

The styles of products vary greatly.

In recent years, as the scale of my country's whisky industry has gradually expanded, in order to better guide and promote the high-quality development of the whisky industry, this document During the revision process, we referred to relevant laws and regulations and documents from the United States, Canada, Scotland, Ireland, the European Union and other countries and regions, and based on our Formulate relevant requirements based on the actual production status of whiskey in China.

In order to clearly convey the product characteristics of whisky to consumers, different types of whisky are described in sensory terms that are easy for consumers to understand.

Describe the aroma characteristics of the product, and refer to the principles and methods for establishing sensory profiles given in GB/T 39625-2020.

The aroma profile diagram is given in the appendix. At the same time, taking malt whisky as an example, its main production process and key points are described.

The purpose of formulating GB/T 11856 "Quality Requirements for Spirits" is to standardize the production, Quality requirements during inspection and sales process.

GB/T 11856 is proposed to consist of three parts.

Part 1: Whisky;-

Part 2: Brandy;-

Part 3: Vodka (Odeka). -Quality requirements for spirits Part 1: Whisky

1 Scope

This document specifies the requirements, inspection rules and marking, packaging, transportation, storage of whisky, gives the product classification, describes the corresponding test method.

This document applies to the production, inspection and sale of whisky.

2 Normative references

The contents of the following documents constitute the essential clauses of this document through normative references in this document.

For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies.

in this document.

GB/T 191 Pictorial markings for packaging, storage and transportation GB/T 601 Preparation of standard titration solutions for chemical reagents GB/T 603 Preparation of preparations and products used in chemical reagent test methods GB 5009.225 National food safety standard Determination of ethanol concentration in wine and edible alcohol GB/T 6682 Specifications and test methods for water used in analytical laboratories GB 12456 National Food Safety Standard Determination of Total Acid in Food JJF 1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods

3 Terms and definitions

The following terms and definitions apply to this document.

Whisky

Distilled liquor made from grains through saccharification, fermentation, distillation, aging, with or without blending.

[Source. GB/T 17204-2021, 3.15] 3.2 malt whisky Whisky (3.1) is made from barley malt as the sole cereal raw material, which is saccharified, fermented, distilled and aged in oak barrels.

[Source. GB/T 17204-2021, 3.15.1, modified] 3.2.1 single malt whisky Malt whisky that has completed at least the saccharification, fermentation and distillation processes in the same factory (3.2).

Grain whisky

Whisky (3.1) is made from grains, which has been saccharified, fermented, distilled, and aged in oak barrels or not.

Note 1.Excludes malt whisky.

Note 2.Aged in wooden barrels.