Yellow wine (GB/T 13662) detection

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This standard specifies the terms and definitions, classification, requirements, analysis methods, inspection rules, marking, packaging, transportation, and storage of yellow rice wine

This standard is applicable to the production, inspection, and sales of yellow wine

2. Normative References

The following documents are essential for the application of this document.

. For dated references, only the dated version applies to this document. For undated references, the new version (including all modification orders) applies to this document

Preparation of GB/T 601 Chemical Reagent Standard Titration Solution

Preparation of Preparations and Products Used in GB/T 603 Chemical Reagent Test Methods

GB 1886.64 National Food Safety Standard Food Additive Caramel Color

GB 2715 National Food Safety Standard Grain

GB 2758 National Food Safety Standard Fermented Liquor and Its Compounded Liquor

GB 2760 National Food Safety Standard Food Additive Use Standard

GB 5009.28 Food Benzoic acid in food according to national safety standards Determination of Sorbic Acid and Saccharin Sodium

GB 5009.225 National Food Safety Standard - Determination of Ethanol Concentration in Liquor

GB 5749 Sanitary Standard for Drinking Water

GB/T 6543 Single and Double Corrugated Boxes for Transport Packaging

GB/T 6682-2008 Specification and Test Methods for Analytical Laboratory Water

GB 7718 National Food Safety Standard - General Rules for Pre packaged Food Labeling

JJF 1070 Quantitative Packaging Product Net Content Metrological Inspection Regulations

Measures for the Supervision and Administration of Quantitative Packaging of Goods (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China [2005])

3. Terms and Definitions

The following terms and definitions are applicable to this document.

3.1 Huangjiu

Laojiu

Fermented wine is made from rice, millet, millet, corn, wheat, water, and other main raw materials, and is fermented by adding koji and/or some enzyme preparations, yeast, and other saccharification and fermentation agents.

3.2 Age of Wine

The age of the fermented finished raw wine stored in containers such as wine jars and jars.

3.3 Original Huangjiu

After the brewing of yellow rice wine, it is directly or after being fried and stored in a container as the base liquor.

3.4 Marking age

The age indicated on the sales packaging label is calculated based on the weighted average age of the original wine used for blending.

3.5 Aggregates

The precipitates or precipitates naturally generated during the storage process of finished liquor.

3.6 Traditional type yellow wine

Yellow wine is made from rice, millet, corn, millet, wheat, water, and other main raw materials, which are steamed, added with koji, saccharified, fermented, pressed, filtered, fried (excluding bacteria), stored, and blended.

3.7 Light type yellow rice wine

This is a refreshing yellow rice wine made from rice, millet, corn, millet, wheat, water, and other main raw materials. It is steamed, added with koji and/or some enzyme preparations, yeast as a saccharifying and fermenting agent, saccharified, fermented, pressed, filtered, fried (sterilized), stored, and blended

3.8 Special type yellow rice wine

Due to changes in raw materials and/or processes, it has a special flavor and does not change the style of yellow rice wine.

3.9 Blending

The process of blending different types of original wines of different ages in a certain proportion and adding an appropriate amount of water for adjustment.

3.10 Inhibited fermentation

4. Classification

4.1 Classification by product style

4.1.1 Traditional yellow wine

4.1.2 Refreshing yellow wine

4.1.3 Special type yellow rice wine

4.2 Classification by Sugar Content

4.2.1 Dry Yellow Rice Wine.

4.2.2 Semi dry yellow rice wine

4.2,3 semi sweet yellow wine

4.2.4 Sweet yellow wine

5. Technical Requirements

5.1 Raw Material Requirements

5.1.1 Brewing water should comply with the requirements of GB 5749

5.1.2 Raw materials such as rice should comply with the provisions of GB 2715

In the production process of special yellow rice wine, substances that comply with national regulations and are traditionally both food and traditional Chinese medicinal materials can be added

5.1.4 Baijiu or edible alcohol used to inhibit fermentation shall meet the requirements of relevant standards

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