This standard specifies the terms and definitions of Changli wine, the scope of origin protection, product classification, technical requirements, test methods, inspection rules, marking, packaging, transportation and storage. This standard applies to Changli wine approved for protection by the national quality supervision, inspection and quarantine administrative department in accordance with the "Provisions on the Protection of Origin Products". GB 19049-2003 Origin Product Changli Wine GB19049-2003 Standard Download Decompression Password: www.bzxz.net

ICS 67. 160. 10
National Standard of the People's Republic of China
GB19049—2003
Product of designations of origin or geographical indication-Changli wine
Product of designations of origin or geographical indication-Changli wineIssued on 2003-03-28
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
200309.01Implementation
This standard is a mandatory standard in its entirety.
GB13049—2003
This standard is formulated in accordance with the existing provisions on the protection of geographical origin products* and (1179241SSS% general requirements for geographical origin products? Appendix A of this standard is the normative record
This standard is issued by the State Quality Supervision and Inspection Commission: This standard is under the jurisdiction of the geographical origin product standardization working group. The original unit of this standard: Hebei Changhuo County Pharmaceutical Industry Administration. Hebei Province Rimeng Furniture Quality and Technical Supervision Bureau. The main persons in charge of this standard: Shi Hua, Yan Bin, Zhang Di'e, Jiang You, Yang Jing, Li Zhenjian. i Fan Shu
The geographical origin product Li grape wine
GB 19049—2003
The production standard defines the technical and semantics, regional protection specifications, product investment, technical requirements, test methods, inspection rules, labeling, packaging, and storage. It establishes standards suitable for national quality supervision and inspection administrative departments according to the place of origin and city of production protection approval. The protection scope is:
2 Normative referenced documents
The clauses in the following documents are cited in this standard and serve as the clauses of this standard. Please note that for the cited documents of the previous period, all subsequent amendments or revisions are not applicable to this standard. However, the parties agreed upon by this standard during the period may use these documents as the new ones. Version, the date of the document used, the latest version of this standard also applies to the new version of this standard B/191 package origin pictorial mark (GB/192000, 1S7801S97) 3758 alcoholic beverage health standard
GB: T478S, 2 food health microbiological test - total number of microorganisms detected
B/T465.3 food health microbiological test - determination of coliform group
H/T009.12 actual product aluminum test method
GB1G11 beverage labeling standard
GH/T15032 wine packaging
B/T15038 wine, fruit general test method 3 terms and definitions
The following terms and definitions apply to this standard.
Chelline wine
It is a wine made from the raw materials of the wines in the first section of the regulations and through alcohol fermentation in the area of ​​origin specified in the first section.
4 Origin protection scope
Origin protection scope is limited to the items approved by the national quality inspection and quarantine administrative department in accordance with the regional protection regulations. See the double
5 Product classification
5 [Red wine
It is made from red wine, red wine, red wine, black ... |With many feathers and noble tongue as raw materials. Made by the process of self-produced Hong Kong wine, 5.3 Rosé wine
With red pearl, Pin'an, holding energy department, Siminuomei as raw materials, made by the process of bridge red price wine before making wine, -
GH19049-2003
6 Requirements
6.1 Raw materials
G.!.! Acid classification
Unprotected
State pearl fungus berry:
Haiyuan energybZxz.net
Enabled grape:
Fujian 73 flower grape
Home Beihai neighbor party:
Lu Nuo:
Ren Mian sales:
) investor fragrant grape.
6.1.2 Geographical characteristics
Lvli Dangzun is a place of origin in Changhai, with an altitude of 0-350m. It is oriented from north to south. Its landforms are mountainous hills, mountain plains and coastal plains. The soil in the mountains is mostly sandy and contains a lot of trees, rocks and loose pine. There is no obvious stratification. The bottom of the mountain is silt, the upper layer is thick, light soil, and the sea is rare. The soil is E, with a slightly variable texture in the middle and good transparency. 6.1.3 Climate characteristics
The place of origin is a temperate semi-humid climate zone. The annual average temperature is greater than or equal to 101814, with a period of 18 days. The annual average precipitation is 63833T2 and the total sunshine hours are 280.3. The four seasons are distinct, with sufficient sunshine and high ultraviolet radiation. The autumn lasts for a long time without a freezer period. There is no fire. 6.1.4 Quality requirements: The fruit peel should be fresh and clean, and should not be contaminated by clothing, dirt, pesticides, etc. When testing, the fruit should be free of filter materials and other pollutants. 6.2 Technological requirements
6.2.1 Technological requirements for red wine
Use Su Biqiu, Pin Liwei, Ge Kangji, Hei Bi Mi, Chuan Ying, Yan 73, and Zi Bei Se Chu as raw materials. Remove sugar and crush. Fermentation temperature is controlled at 25-2%, and the maximum temperature shall not exceed 30. Fermentation time is 7-15 times. When the residual sugar drops below 4g, separate and extract. The milk is filtered and incubated. The fermentation temperature is set at 9℃~2GT. Then separate, clean and process. After uniform blending, maintenance and degreasing, the wine can be stored for 1-2 years. 5.2.2 Technological requirements for white wine
Use Modoli and Pan Ren Xiang Mian Nong as raw materials. After removing stems and crushing, separation, pressing and alcohol fermentation, the fermentation temperature is set at 1-21℃ and the fermentation time is ? Days--1, and the residual rate is reduced to 4/day, and then the island is turned over and twisted, and the aging period is 2 years. 6.3 The rosé wine is made of vegetable pieces, slices of Lizhu, each deer, Pinot, and Mei noodles as raw materials, and the stems are removed, crushed, condensed, separated, and the wine is scooped out. The fermentation system is controlled at 8, and the fermentation is carried out with fire-fire. When the residual rate is reduced to the following, the required transfer is carried out, and the quality is suitable for the treatment. After the process of balanced mixing, cold treatment, and filtration, the wine is made into a wine with a 6.3 calorie content. 6.4 Physical and chemical indicators
Physical and chemical instrument standards are specified in Table 2.
Red in the East
Deep red to purple color
It has black warehouse, small Meng is the fruity aroma, color
The flower fragrance of Sophora japonica and Allium lycopersicum
Collect and, symptoms, thick
Feather measurement () volume guard)
Total melting (in terms of sprinkle stock well (/)
Volatile acid (in terms of acetic acid liter)/()
Material/)
Quantity (
Find g)
Table 1 Compensation and review standard
White glucoside oil
Similar to no good yellow with spicy · change Ai, holy true color fruity aroma, fragrance, lemon fragrance
A Jing, Qian Nan, Hong Yi
Hao 2 Physical and chemical photography standard
Kidney ointment test
10.0~-13. G
White front color
13.9~.13.0
5. 3 ~-7. *
G19049-2003
Peach red and yellow grape frame
Peach, dense rose red, deep red
H There are many kinds of wine
dynamic, soft,
thin red brain wine
1. 5---18. 0
5. 5~.7. E
Characteristics: Feather essence in the above range B: the allowable adjustment is +1.0% (volume fraction), 70%, other chemical indicators are in accordance with 3/T130.37 regulations, 6.5 hygiene indicators
lead and bacteria indicators are in accordance with GB276 regulations. Test method
Sensitivity, physical and chemical indicators
3BT15038 regulations for heat fiber
7.2 Hygiene indicators
72.1 The total number of fine seals shall be implemented in accordance with B/4789.2. 72.2 The large fan is full of GB/1478%.3 Over-determination is implemented, 7.2.3 The wrong dial GJ/T5009.12 regulations for heat 8 Inspection rules
8.1 Batch
The same specification within the same production period and the packaging factory and the other batches of specialized production stations are one batch. 8.2 Sampling
The sampling method is as follows, and the number of samples is determined in Table 3. The samples are collected in bottles. Half of the samples are tested and the other half is kept as spare samples. Table Sampling Table
Push belt
Push the fire small bottle
s375 mt./bottle
.375 mt./
25ml bottle
GR19049—2003
8.3 Factory inspection
8.3.1 Each batch of products shall be inspected and qualified, and shall be shipped with the certificate signed by the inspection department of the production plant! 8.3.2 Factory inspection items include: physical and chemical requirements, net weight difference, label and mark: 8.4 Type inspection
8.4.1 Type inspection shall be carried out once every production season. When one of the following situations occurs, the city shall conduct type inspection: a) Change of raw materials b) Change of related process: c) Change of quality chain process: d) Type inspection requirements are proposed by the quality inspection organization. 8.2 Type inspection quality requirements are for sensory, physical and chemical, biological content indicators, content and labeling, and marking. 8.5 Judgment rules The following regulations shall be specified for age and single type inspection. When all the age sample inspection items are qualified, the product is determined to be qualified. If there are no items, two times the number of samples should be taken from the batch of products. If there is a negative index that does not meet the standard requirements, the batch of products is determined to be unqualified.
9 Marking, packaging, storage
91 Marking
9.1.1 Label marking
The mark must comply with the provisions of H1044, and can also mark other wines and grape varieties. Enterprises that have been approved to use the protected geographical origin mark may stop using the protected geographical origin mark on their products, instructions and packaging:
9.1.2 Packaging mark
The carton should be marked with the batch number, ex-factory date, factory name, factory address, and marked with "Caution, Do not use, do not use" or "Caution" or "Caution" marks. Its use shall comply with the provisions of the CB. 9.2 Packaging
9.2.1 The inner packaging must be made of packaging materials that meet the requirements of food safety. The packaging must be neat, clean, and tightly sealed, especially without air leakage or leakage.
92.2 The outer packaging must be made of fiberglass boxes or wooden boxes with separate compartments. There must be 9.3 Transportation and storage
9.3.1 The packaging should be transported and stored at 5℃~%5: 9.3.2 During transportation and storage, please keep the site clean, well ventilated, and strictly prohibit rain and moisture. Do not place the bottle in the ground. Do not place it ...
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.