GB/T 19585-2008Product of geographical indication - Turpan grape (English PDF)

1 Scope

The document covers the protection area of the Turpan grape geographical indication product, the terms and definitions, the requirements, the test methods, the inspection rules and the marking, labelling, packaging, transport and storage.

It applies to Turpan grapes protected by approval of the national quality supervision, inspection and quarantine authority under the Provisions on the Protection of Geographical Indication Products.

3 Protection area of the geographical indication product

The production protection area of Turpan grapes is the area approved for protection by the national quality supervision, inspection and quarantine authority under the Provisions on the Protection of Geographical Indication Products. It is shown in Annex A.

Annex A is normative and consists of a map, Figure A.1. The map itself carries no readable place names in the extracted text, so the boundary is not described further here.

4 Terms and definitions

4.1 Turpan grape: grapes planted inside the area of Clause 3, managed by the cultivation practice of the document, and of a fruit quality that meets its requirements.

4.2 Uniformity degree: the degree to which clusters and berries agree in shape and size, in three steps. Uniform means the weight of a single cluster or berry departs from the mean by less than 10 percent and the shapes agree or are close. Fairly uniform means the departure is less than 20 percent and the shapes are similar. Not uniform means the departure is more than 20 percent and the shapes agree poorly or not at all.

4.3 Tightness degree: how tightly the cluster is packed, in five steps. Very tight means the berries crowd one another and are deformed. Tight means they crowd but keep their shape. Moderate means the cluster changes shape slightly when laid flat. Loose means it deforms markedly when laid flat. Very loose means most of the branches lie in one plane when it is laid flat.

4.4 Fresh and clean: skin and stalk not shrivelled, and free of dirt.

4.5 Mildewed and rotten berry: a berry that has decayed and spoiled and cannot be eaten.

4.6 Abnormal fruit: fruit with a marked abnormality of appearance, flesh or flavour caused by natural factors or by human or mechanical action. It covers damaged fruit, sunburnt fruit, soft disease fruit, scarred fruit and other kinds.

4.6.1 Damaged fruit: fruit mechanically injured, or whose skin or flesh has split.

4.6.2 Sunburnt fruit: fruit on whose surface strong sunlight has formed discoloured patches.

4.6.3 Soft disease fruit: fruit whose flesh has gone soft and watery through poor nutrition and which cannot ripen normally.

4.6.4 Scarred fruit: fruit whose surface bears a scar of mechanical origin.

4.6.5 Maldeveloped fruit: fruit that, for natural or human reasons, still fails the requirements of the document at ripening time.

4.7 Colour: the colour proper to the variety.

5 Requirements

5.1 Growing environment. Sunshine: annual sunshine hours 2 912.3 h to 3 062.5 h, annual percentage of possible sunshine 65 percent to 69 percent. Air temperature: annual mean 11.7 °C to 14.4 °C, accumulated temperature at or above 10 °C from 4 598.8 °C to 5 480.0 °C, frost-free period 205 d to 236 d. Rainfall: annual precipitation 8.8 mm to 27.6 mm. Water: surface water and groundwater formed by the melting snow and ice of the Tianshan. Relative humidity of the air: 42 percent to 44 percent. Soil: irrigated cultivated soil, irrigation-silted soil, aeolian sandy soil, fluvo-aquic soil and improved brown desert soil, of good permeability, with a salt content below 0.15 percent, neutral to slightly alkaline.

5.2.1 Characteristics of the vine. Vigour is fairly strong. One-year shoots are fairly stout and turn earthy yellow when mature. Leaves are nearly round, five-lobed, with medium-deep or shallow sinuses, smooth and hairless on both faces. Flowers are hermaphrodite, the stamens longer than or equal to the pistil, and self-pollination sets fruit well. As to phenology, budburst falls in the first and middle ten days of April, flowering in the first and middle ten days of May, the fruit begins to ripen in the first ten days of July and is fully ripe in the last ten days of August, the growing period is 140 d, and leaf fall begins in November.

5.2.2 Characteristics of the fruit. The cluster is a bifurcate-shouldered long cone or long cylinder of medium size, with a mean cluster weight of 300 g to 500 g. The berry is elliptical and seedless, weighing 1.5 g to 3.0 g, yellow-green, with little bloom, thin-skinned and crisp-fleshed, the skin not easily parted from the flesh, sweet and tart on the palate, with a soluble solids content of 18 percent to 23 percent and an acid content of 0.4 percent to 0.8 percent.

5.3 Nursery stock. Cuttings are taken from superior mother vines as mature one-year shoots of at least three nodes, that is at least 20 cm long, and are set in ridges. Plants leave the nursery between the last ten days of October and the beginning of November; the ground is watered through 4 d to 7 d before lifting and the roots are protected during lifting. Table 1 sets the specification of the lifted plants in two grades, first and second, against four measurements: stem diameter in centimetres, number of mature nodes, number of roots of at least 2 mm diameter and root length in centimetres. First grade requires at least 0.8 cm, at least 8 nodes, at least 5 roots and at least 20 cm; second grade requires at least 0.6 cm, at least 5 nodes, at least 4 roots and at least 15 cm. Graded plants are tied in bundles of 20 or 30 and tagged with variety, grade and count.

5.4 Cultivation. Vineyards are established on loose soil with good drainage and irrigation, on a small trellis, at 5 m between rows and 1 m to 1.5 m between vines, giving 89 to 134 vines per 667 square metres, planted in spring. Training is generally by the multi-arm fan or the single-arm system; autumn pruning of the fan form uses a mixed method built on medium and long canes, with long, medium and short fruiting canes in the ratio 2 to 2 to 1, while the single-arm form is pruned mainly to medium and short canes. Summer pruning aims at a leaf area index of 4 to 5. To raise the quality of the seedless white grape, flowers are thinned so that yield stays at or below 37 500 kg per hectare and preferably between 30 000 kg and 37 500 kg, that is not above 2 500 kg per mu and preferably 2 000 kg to 2 500 kg. As to growth regulators, the gibberellin concentration is at most 0.15 mg/kg, and ethephon and naphthaleneacetic acid may not be used. Base fertilizer is applied in autumn and is mainly organic; nitrogen, phosphorus and potassium are applied during growth; irrigation follows the rule of pushing early, holding back late and keeping enough in between, with a full winter watering to conserve moisture and guard against cold.

5.4.2 Pest and disease control rests on prevention first and integrated control, is applied in good time on the basis of forecasting, and should prefer physical and biological means. Pesticide use follows GB/T 8321, all parts, strictly.

5.5 Harvest. Picking runs from the middle ten days of July to the last ten days of September. At picking the soluble solids content must have reached 16 percent or more, and irrigation is stopped 7 d to 20 d before picking.

5.6 Sensory requirements. Table 2 grades the fruit as superior, first and second against seven items: cluster and berry shape, fruit surface, colour, mouthfeel, uniformity degree, tightness degree, abnormal fruit and mildewed and rotten berries. Shape must show the characters proper to the variety, the surface must be fresh and clean, mouthfeel must be thin-skinned and crisp-fleshed, sweet and tart, with the flavour proper to the variety and no off-flavour, and no mildewed or rotten berries may be found in any grade. For colour, uniformity, tightness and share of abnormal fruit the extraction gives fewer cells than there are grade columns, so the values cannot be assigned to grades with certainty and are not reproduced here.

5.7 Physical and chemical requirements. Table 3 grades the fruit as superior, first and second against four items. Berry weight is at least 2.5 g, 2.0 g and 1.5 g. Cluster weight is 500 g to 800 g for superior, at least 300 g for first grade and at least 250 g for second. Soluble solids are at least 20 percent, 18 percent and 16 percent. Total acid content is at most 0.6 percent, 0.7 percent and 0.8 percent.

5.8 Hygiene requirements follow GB 18406.2.

6 Test methods

6.1.1 For the sensory items the sample is placed in a clean white porcelain tray and the shape and colour of the clusters and the evenness and tightness of the berries are observed with the unaided eye in natural light, and the fruit is tasted.

6.1.2 For abnormal fruit the abnormal berries are picked out of the test portion and weighed, and their percentage is worked out by formula (1) from the total mass of abnormal fruit and the mass of the test portion, both in grams.

6.2.1 Berry weight is measured on a balance reading to 0.1 g and cluster weight on a balance reading to 1 g.

6.2.2 Soluble solids follow Annex B.

6.2.3 Total acid follows Annex C.

6.3 Hygiene items follow GB 18406.2.

7 Inspection rules

7.1 Grapes of the same grade, in the same packaging and held under the same storage conditions form one lot.

7.2 A test sample of not less than 3 kg is drawn at random from each lot, the sampling following GB/T 8855.

7.3.1 Field inspection: before packing, the product is inspected for quality grade against the document, packed by grade and accompanied by a conformity certificate placed inside the case.

7.3.2 Type inspection covers all the technical requirements of the document and is carried out at the start of picking each year and whenever the quality and technical supervision authority calls for it.

7.4 On delivery the two parties draw at random, at the delivery site and in proportion to the quantity delivered, a sample of not less than 3 kg and grade it by the quality grades of the document.

7.5 Results must meet the requirements of the grade concerned. Where a sensory or physical and chemical item fails, downgrading or regrading is allowed. Where one physical or chemical item fails, a doubled sample may be drawn for re-testing, and if an item still fails the lot is rejected. Where one hygiene item fails, the product is rejected and no re-testing is allowed.

8 Marking, labelling, packaging, transport and storage

8.1 Product labels follow GB 7718. A producer authorized to use the special mark of the geographical indication product uses the anti-counterfeiting special mark on its products under the administrative measures for that mark.

8.2 Packaging materials are light and strong, keep their shape, do not contaminate the fruit and give it a measure of protection.

8.3 Transport may be by pre-cooled carriage, refrigerated vehicle or refrigerated container among other means, and storage is refrigerated.

B Annex B (normative) Determination of soluble solids—Refractometer method

B.1 The annex gives the refractometer method for soluble solids in fruit and vegetable products, and applies to those products and to fresh fruit and vegetables. Results are expressed as the mass percentage concentration of sucrose; where the product contains non-sucrose matter the result is an approximation.

B.2 Principle: the refractive index of the test solution is measured with a refractometer at 20 °C and the soluble solids content is read directly from the scale.

B.3 Apparatus: a refractometer whose smallest scale division is 0.001 in refractive index, readable by estimation to 0.000 3, and 0.5 percent in sugar concentration, readable by estimation to 0.25 percent; a thermostatic water bath; a high-speed tissue homogenizer running at 10 000 to 12 000 revolutions per minute; a pan balance reading to 0.01 g; and a 250 mL beaker.

B.4.1 Sample preparation. Liquid products such as clarified juice and sugar syrup are mixed and measured directly, turbid products being pressed through two layers of lens tissue or gauze. For fresh fruit and vegetables and for canned and frozen products the edible part is cut up and mixed, frozen products being thawed first, 250 g is weighed to 0.1 g and homogenized, and the juice is pressed out through two layers of lens tissue or gauze. For pastes such as jam and jelly, 25 g to 50 g is weighed to 0.01 g into a pre-weighed beaker, 100 mL to 150 mL of distilled water is added, the mixture is stirred with a glass rod, heated to boiling on a hotplate, boiled gently for 2 min to 3 min, cooled to room temperature, weighed again to 0.01 g and filtered through paper or a Buchner funnel, the filtrate being used for the measurement. For dried products the edible part is cut up and mixed, 10 g to 20 g is weighed to 0.01 g into a weighed beaker, five to ten times its mass of distilled water is added, and the mixture is extracted on a boiling water bath for 30 min with occasional stirring, then cooled to room temperature, weighed to 0.01 g and filtered. Where water has to be added, the amount is kept down so as not to enlarge the error.

B.4.2 Measurement. The circulating water of the thermostatic bath is set to 20 °C +/- 0.5 °C and passed through the thermostat of the refractometer; it may also be set anywhere between 15 °C and 25 °C provided the temperature holds to within +/- 0.5 °C. The reading is calibrated with distilled water, soluble solids being set to 0 percent at 20 °C; at other temperatures the correction values of Table B.1 are used. The prism faces are wiped dry, two or three drops of the test solution are placed at the centre of the prism, the prisms are closed at once and aimed at the light source, the compensator knob is turned until the field splits into a bright and a dark part, the prism knob is turned until the dividing line sits on the cross of the objective, and the percentage on the scale is read and the temperature recorded.

B.5 Calculation. Where the measurement was not made at 20 °C, Table B.1 is used to correct the reading to 20 °C. For an undiluted sample the corrected reading is the soluble solids content; for a diluted sample the content is obtained by formula (B.1) from the measured content of the diluted solution and the masses of the sample before and after dilution. Two replicates are run on the same sample and their arithmetic mean is the result, kept to one decimal place. The largest allowed absolute difference between replicates is 0.5 percent for an undiluted sample and 0.5 percent multiplied by the dilution factor for a diluted one.

B.6 Where the refractometer has no soluble solids scale, the reading is calibrated with distilled water to a refractive index of 1.333 0 at 20 °C, and between 15 °C and 25 °C against the refractive indices of pure water in Table B.2, which pairs each whole degree from 15 °C to 25 °C with its value. A measurement made away from 20 °C is first corrected to 20 °C by formula (B.2) and the soluble solids percentage is then read from Table B.3, which pairs refractive indices from 1.333 0 upwards with soluble solids in steps of 0.5 percent.

Table B.1 is arranged with eleven columns of soluble solids reading, from 0 to 70, and rows for each whole degree from 15 °C to 19 °C, whose corrections are subtracted, and from 21 °C to 25 °C, whose corrections are added. Every row of the extracted table carries eleven values, matching the eleven columns.

C Annex C (normative) Determination of total acid

C.1 The annex gives two methods for titratable acidity in fruit and vegetable products, potentiometric titration and indicator titration, and applies to those products and to fresh fruit and vegetables. Potentiometric titration is the arbitration method and indicator titration the routine method; indicator titration does not suit samples whose extract is deeply coloured.

C.2.1 Apparatus for sample preparation: high-speed tissue homogenizer running at 10 000 to 12 000 revolutions per minute; pan balance reading to 0.01 g; electrically heated thermostatic water bath; 50 mL pipette; 100 mL and 600 mL beakers; 250 mL volumetric flask; funnel of 7 cm diameter; 250 mL conical flask; and rapid filter paper of 12.5 cm diameter.

C.2.2 The water used is carbon dioxide free or neutral distilled water, obtained by boiling and cooling before use or by neutralizing with 0.1 mol/L sodium hydroxide solution to a faint pink with phenolphthalein.

C.2.2.1 Liquid products such as juice, canned fruit syrup, pickling liquor and fermentation liquor are shaken well, 50 mL is pipetted into a 250 mL volumetric flask, made up to the mark with water and mixed; a cloudy solution is filtered through paper. Carbonated products are shaken under reduced pressure for 3 min to 4 min to drive off the carbon dioxide. A liquid sample may instead be weighed as 50 g to 0.01 g.

C.2.2.2 Pastes such as jam, vegetable puree and jelly are stirred, a portion is homogenized, 10 g to 20 g of the homogenate is weighed to 0.01 g and washed into a 250 mL volumetric flask with hot water at 80 °C to 90 °C, hot water is added to about 200 mL, the flask stands 30 min, is cooled to room temperature, made up to the mark with water, mixed and filtered through paper.

C.2.2.3 Fresh fruit and vegetables and whole or cut canned and frozen products: the inedible part is removed, frozen products being thawed first in a covered vessel, the edible part is taken by quartering, cut up and mixed, 250 g is weighed to 0.1 g into the homogenizer with an equal mass of water and homogenized 1 min to 2 min. Every 2 g of homogenate counts as 1 g of sample; 50 g to 100 g of homogenate is weighed to 0.1 g, washed into a 250 mL flask with 100 mL of water, heated on a water bath at 75 °C to 80 °C for 30 min with several shakings, taken out and cooled, made up to the mark, mixed and filtered.

C.2.2.4 Dried products: the edible part is cut up and mixed, 50 g is weighed to 0.1 g into the homogenizer with 450 g of water and homogenized 2 min to 3 min. Every 10 g of homogenate counts as 1 g of sample; 50 g to 100 g of homogenate is weighed to 0.1 g and then extracted on the water bath, made up and filtered as in C.2.2.3.

C.3.1 Potentiometric titration. The extract is titrated with 0.1 mol/L standard sodium hydroxide solution to an end point of pH 8.1. Reagents are pH 4.01 and pH 9.18 standard buffers at 25 °C and a standard sodium hydroxide solution of 0.1 mol/L standardized against GB/T 601. Apparatus is a pH meter which, calibrated with the pH 4.01 buffer, measures the pH 9.18 buffer to within 0.05 pH; a glass electrode and a calomel electrode; a magnetic stirrer and stirring bar; 50 mL and 100 mL pipettes; 100 mL and 250 mL beakers; and 10 mL and 25 mL burettes of the alkali type. The meter is calibrated with the two buffers as the instrument manual directs. Depending on the acidity expected, 50 mL or 100 mL of extract is pipetted into a beaker of suitable size so that the titration volume is not below 5 mL. The beaker is placed on the stirrer, the stirring bar is put in, the two electrodes are immersed and the burette tip is set 0.5 cm to 1 cm below the surface. With continuous stirring the sodium hydroxide solution is run in quickly to pH 6 and then more slowly; near pH 7.5 it is added in portions of 0.1 mL to 0.2 mL, the pH and the total volume being recorded after each addition, and the titration is carried at least to pH 8.3. The volume consumed to pH 8.1 is found by interpolation within pH 8.1 +/- 0.2.

C.3.2 Indicator titration. The extract is titrated with 0.1 mol/L standard sodium hydroxide solution using phenolphthalein as the indicator, the indicator being a 10 g/L solution in 95 percent ethanol by volume. Apparatus is 50 mL and 100 mL pipettes, 150 mL and 250 mL conical flasks and 10 mL and 25 mL alkali burettes. Depending on the acidity expected, 50 mL or 100 mL of the extract is pipetted out, 5 to 10 drops of indicator are added, and the sodium hydroxide solution is run in until a faint pink persists for 30 s, the volume consumed being recorded. Where the extract of some fruits and vegetables turns yellow-brown near the end point, one to two times its volume of hot water is added, 0.5 mL to 1 mL of indicator is added and the titration continued, which makes the colour change easier to see.

C.4 Calculation. Titratable acidity is expressed either as millimoles of hydrogen ion per 100 g or per 100 mL, by formula (C.1), or as a percentage of a named acid, by formula (C.2). The quantities entering the formulae are the concentration of the standard sodium hydroxide solution, the volume consumed in the titration, the volume of extract taken for the titration, the mass or volume of the test portion, the 250 mL to which the extract was made up, and, for formula (C.2), the factor converting to grams of the named acid. Table C.1 gives those factors with the products for which each acid is customarily used: malic acid 0.067 for pome and stone fruit, crystalline citric acid with one molecule of water 0.070 for citrus and berry fruit, tartaric acid 0.075 for grape, oxalic acid 0.045 for spinach, lactic acid 0.090 for salted and fermented products, and acetic acid 0.060 for products in vinegar. Two replicates are run and their arithmetic mean is the result, kept to one decimal place when expressed in millimoles and to two when expressed as a percentage. The measured values of two replicates may not differ by more than 2 percent of their mean, and the method used is stated in the test report.