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GB/T 40003-2021Sensory analysis - Service condition for the wine-tasting glass (English PDF)

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Issued by

State Administration for Market Regulation, China National Standardization Administration

Level / Type

National · Recommended

Issue date

April 30, 2021

Implementation date

November 1, 2021

Scope

GB/T 40003-2021 (Sensory analysis - Service condition for the wine-tasting glass) is available as an English-translated PDF.

GB/T 40003-2021 — This document specifies the requirements for the use of tasting cups in the sensory evaluation of wine, including general requirements, size requirements, appearance requirements, and cleanliness. Requirements, marking requirements, operating requirements and other requirements, etc. This document is applicable to all types of sensory evaluation of wine (including difference inspection, quality grade evaluation, descriptive analysis, etc.), as well as Portuguese The use of the tasting cup involved in the sensory evaluation of all organoleptic properties of wine (including appearance, aroma, taste, etc.). Sensory evaluation of other fruit wines Cup evaluation can also be used as a reference.

Document preview — GB/T 40003-2021

National Standard of the People's Republic of China

Classification: B 04

Issued by: State Administration for Market Regulation, China National Standardization Administration

1 Scope1
2 Normative references1
3 Terms and definitions1
4 Requirements for use1
4.1 General requirements1
4.2 Size requirements1
4.3 Appearance requirements2
4.4 Cleaning requirements2
4.5 Marking requirements2
4.6 Operational requirements2
4.7 Other requirements2
Appendix A (Normative) Wine Tasting Cup Size and Design Drawing4
Appendix B (informative) Frosted area setting legend5

Foreword

This document is in accordance with GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"

To be drafted.

This document is prepared using the redrafting method with reference to ISO 3591.1977 "Sensory Analysis Apparatus Wine Tasting Cup", and ISO 3591.

The degree of consistency in 1977 is non-equivalent.

1 Scope

This document specifies the requirements for the use of tasting cups in the sensory evaluation of wine, including general requirements, size requirements, appearance requirements, and cleanliness.

Requirements, marking requirements, operating requirements and other requirements, etc.

This document is applicable to all types of sensory evaluation of wine (including difference inspection, quality grade evaluation, descriptive analysis, etc.), as well as Portuguese

The use of the tasting cup involved in the sensory evaluation of all organoleptic properties of wine (including appearance, aroma, taste, etc.). Sensory evaluation of other fruit wines

Cup evaluation can also be used as a reference.

2 Normative references

The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations

Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to

This document.

GB/T 9987 Terminology for Glass Bottle and Jar Manufacturing

GB/T 10221 Sensory Analysis Terms

3 Terms and definitions

The following terms and definitions defined in GB/T 9987 and GB/T 10221 apply to this document.

3.1

Wine-tastingglass

Special utensils for sensory evaluation of wine.

Note. The wine tasting cup is usually a colorless, transparent, no-patterned, and uniformly thick goblet.

4 Requirements for use

4.1 General requirements

4.1.1 The design of the evaluation cup should be conducive to the release and enrichment of the odor of the sample being evaluated, reduce the influence of alcohol on the sense of smell, and better reflect the sample.

The sensory properties of the product.

4.1.2 The evaluation cup should be made of transparent glass without grooves and bubbles. For sensory evaluation of wines, colorless and transparent ones are usually used.

Tasting cup; when the evaluation of wine color needs to be concealed, a colored transparent tasting cup should be used.

4.1.3 The colorless and transparent appraisal cup should be made of lens protein type glass. The main components of the glass are zinc oxide (ZnO) and barium oxide

(BaO), lead oxide (PbO) and potassium oxide (K2O) or the total amount of the above multiple components >= 10% (mass fraction), its relative

Density>=2.45, refractive index>=1.520.

Note. The lens type glass is also called crystal glass.

4.2 Size requirements

The size of the wine tasting cup should comply with the requirements of Table 1, and the design drawing should comply with Appendix A.

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

Referenced standards

Normative references

GB/T 10221Sensory analysis - Vocabulary

GB/T 9987

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