Valid

GB/T 33405-2016Terminology of Baijiu sensory evaluation (English PDF)

白酒感官品评术语

Preview PDF

This is a limited preview

Buy now to download the full PDF (20 pages)

Need quotation for your management?

Get a formal quotation for GB/T 33405-2016 in 30 minutes.

Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

December 30, 2016

Implementation date

July 1, 2017

Scope

GB/T 33405-2016 is the English-translated version of 白酒感官品评术语.

GB/T 33405-2016 is the Chinese standard "Terminology of Baijiu sensory evaluation". Its scope clause reads: This standard specifies general terms for liquor senses, terms related to analytical methods, and terminology related to organoleptic properties. This standard applies to the sensory evaluation of liquor. General terms.

Found what you need?

Document preview — GB/T 33405-2016

National Standard of the People's Republic of China

ICS: 67.160.10
Classification: X 61

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

1 Scope
2.1 Sensoryevaluation
2.2 Tasting tasters
2.3 Sommelier professionaltaster
2.4 Hops distilatebubble
2.5 Spicy thearomaoverflowingglass
2.6 Fragrant thearomaoverflowingmouth

1 Scope

This standard specifies general terms for liquor senses, terms related to analytical methods, and terminology related to organoleptic properties.

This standard applies to the sensory evaluation of liquor.

General terms

2.1 Sensoryevaluation

Sensory evaluation of sensoryevaluation

Sensory analysis

Test the sensory properties of the product with sensory organs.

[GB/T 10221-2012, definition 2.1]

2.2 Tasting tasters

Commentary

Application of sensory evaluation techniques to evaluate the quality of wine professionals.

Note. rewrite GB/T 10221-2012, definition 2.5.

2.3 Sommelier professionaltaster

Evaluation of wine members

Commentary

Application of sensory evaluation techniques to evaluate the quality of the wine, to guide the brewing process, storage and hook, can be wine design and new product development, and

Have the appropriate qualifications of professionals.

Note. rewrite the national occupation standard sommelier, 1.2 career definition.

2.4 Hops distilatebubble

Liquor in the flow of wine or shaking, the liquid splash of foam.

Note. rewrite GB/T 15109-2008, defined 3.4.33.

2.5 Spicy thearomaoverflowingglass

Fragrant

The aroma of the flavor of the liquor in the vicinity of the cup.

2.6 Fragrant thearomaoverflowingmouth

Incense incense

When the wine is imported, the flavor is filled with the aroma of the mouth.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 20 pages — is available in the English PDF.

Referenced standards

Cited by

Similar standards

GB/T 10781.12-2026|GB/T 10781.13-2026|GB/T 10781.14-2026|GB/T 18356-2026|GB/T 394.1-2026|GB/T 48009-2026

How to Download GB/T 33405-2016

1
Add to cart
Click "Download PDF" on this page and choose "Buy this standard". You can add more standards before checkout.
2
Checkout
Enter your email and billing details. Payment is processed securely by Stripe (cards or bank transfer). Prefer bank details? Request a quotation (min. order $300).
3
Instant delivery (0–9 sec)
Delivery is automatic: within seconds of payment you'll receive an email with a secure download link. The link stays valid for 72 hours.
4
Invoice included
A tax invoice is attached to the confirmation email. Need a custom invoice? Contact us.