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GB/T 36759-2018Implementation guidelines for traceability of wine production (English PDF)

葡萄酒生产追溯实施指南

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

September 17, 2018

Implementation date

April 1, 2019

Scope

GB/T 36759-2018 is the English-translated version of 葡萄酒生产追溯实施指南.

GB/T 36759-2018 is a guide to building a traceability system for wine production and to recording the information that system needs. It applies to wine producers, including base wine processors and processing and bottling plants, and can also be used by the authorities that supervise wine production and by third-party traceability service providers.

It takes its terms from GB 2760, GB/T 15037 and GB/T 22005-2009, repeating the definitions of wine, food additive, processing aid for the food industry and traceability system, and it refers to GB/Z 25008-2010 for the design and implementation of traceability systems in the feed and food chain. It was issued on 17 September 2018 and has applied since 1 April 2019.

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Document preview — GB/T 36759-2018

National Standard of the People's Republic of China

ICS: 67.040
Classification: X 00

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

Foreword
1 Scope
2 Normative references
3 Terms and definitions

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

1 Scope

This standard specifies the requirements for traceability system construction and information recording in the wine production process.

This standard applies to wine production enterprises (including raw wine processing enterprises, processing and filling enterprises, etc.), wine production supervision departments, third parties The traceability service provider can also refer to the use.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this document. For undated references, the latest edition (including all amendments) applies to this document.

GB 2760 food safety national standard food additive use standard

GB/T 15037 wine

GB/T 22005-2009 General principles and basic requirements for the design and implementation of traceability systems for feed and food chains

GB/Z 25008-2010 Guidelines for the design and implementation of traceability systems for feed and food chains

3 Terms and definitions

The terms and definitions defined in GB 2760, GB/T 15037, and GB/T 22005-2009 apply to this document. For ease of use, Some terms and definitions in GB 2760, GB/T 15037, and GB/T 22005-2009 are listed repeatedly.

3.1 Wine

A fermented wine containing a certain amount of alcohol, which is made from fresh grapes or grape juice and fermented in whole or in part. [GB/T 15037-2006, definition 3.1]

3.2 Food additive

In order to improve food quality and color, aroma, taste, and artificial synthesis or day added to food for anti-corrosion, preservation and processing needs Natural matter. Food flavors, base ingredients in gum-based confectionery, and processing aids for the food industry are also included. [GB 2760-2014, definition 2.1]

3.3 Processing aids for the food industry

The various substances that ensure the smooth processing of food processing are not related to the food itself. Such as filtration, clarification, adsorption, demoulding, bleaching, peeling, lifting Take solvent, nutrient for fermentation, etc. [GB 2760-2014, definition 2.4]

3.4 Traceability system

Ability to maintain all data and operations on the products and their ingredients that are expected to be available in all or part of the production and use chain. [GB/T 22005-2009, definition 3.12]

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Normative references

GB/T 15037

Similar standards

GB/T 15091.1-2026|GB/T 15091.2-2026|GB/T 18525.11-2026|GB/T 21304-2026|GB/T 21922-2026|GB/T 47138-2026

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