This standard specifies the classification, technical requirements, inspection rules and marking, packaging, transportation and storage of Fengxiang-style liquor. This standard applies to distilled liquors made from grains as raw materials, through solid fermentation, distillation, storage and blending, with a composite aroma of ethyl acetate as the main and ethyl acetate as the auxiliary. GB/T 14867-1994 Fengxiang-style liquor GB/T14867-1994 standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Feng-flavour Chinese spirits1 Subject content and scope of application
GB/T 14867—94
This standard specifies the classification, technical requirements, inspection rules and marking, packaging, transportation and storage of Feng-flavour liquor. This standard applies to distilled liquors with a complex aroma of ethyl acetate as the main ingredient and ethyl caproate as the auxiliary ingredient, which are made from grains through solid-state fermentation, distillation, storage and blending.
2 Reference standards
Packaging, storage and transportation graphic signs
GB2757 Hygienic standards for distilled spirits and blended spirits GB5009.48 Analytical methods for hygienic standards for distilled spirits and blended spirits GB10344 Labeling standards for alcoholic beverages
GB10345 Japanese
Liquor test methods
GB10346 Liquor inspection rules
3 Product classification
Products are divided into two categories according to alcohol content:Www.bzxZ.net
3.1 Fengxiang-style liquor: alcohol content 40.1%~55.0% (V/V). 3.2 Low-alcohol Fengxiang-style liquor: alcohol content 35.0%40.0% (V/V). 4 Technical requirements
4.1 Fengxiang-style liquor
4.1.1 Sensory requirements
Should meet the requirements of Table 1.
Mellow and elegant, with a composite aroma of ethyl acetate as the main ingredient and quantitative ethyl hexanoate as the auxiliary ingredient
Mellow and full, sweet and refreshing, harmonious flavors
, clean and long aftertaste
Has the outstanding style of this product
4.1.2 Physical and chemical requirements
Approved by the State Bureau of Technical Supervision on February 4, 1994, etc.
Colorless, clear and bright, no suspended matter, no precipitation, mellow and pure, with ethyl acetate as the auxiliary ingredient
Mellow and full, sweet and refreshing, harmonious flavors
, long aftertaste
Has the outstanding style of this product
4.1.2 Physical and chemical requirements
Approved by the State Bureau of Technical Supervision on February 4, 1994, etc.
Colorless, clear and bright, no suspended matter, no precipitation, mellow and pure, with ethyl acetate as the auxiliary ingredient The main component is ethyl ester, and the auxiliary component is a certain amount of ethyl caproate. The compound aroma is thick, sweet, harmonious, refreshing, and has a long aftertaste. It has the obvious style of this product. Qualified products. The mellow aroma is relatively positive, with ethyl acetate as the main component and a certain amount of ethyl caproate as the auxiliary component. The compound aroma is relatively mellow, sweet, harmonious, refreshing, and sufficient. It has the inherent style of this product. Implementation on June 1, 1994. It should comply with the requirements of Table 2.
Alcohol content (20 ℃), % (V/V)
Total acid (in acetic acid), g/L
Total ester (in ethyl acetate) g/L
Ethyl acetate, g/L
Ethyl caproate·g/L
Solids, g/L
Note: ①Alcohol content tolerance is ±1.0% (V/V). GB/T 14867—94
Superior products
0.15～0.50
②Superior products, first-class products and qualified products shall not be added with substances not produced by self-fermentation. 4.1.3 Hygienic requirements
Should meet the requirements of GB2757.
4.2 Low-alcohol flavor liquor
4.2.1 Sensory requirements
Should meet the requirements of Table 3.
Superior product
Mellow and elegant, with ethyl acetate as the main ingredient
A certain amount of ethyl caproate as the auxiliary ingredient. The compound aroma is mellow, sweet, harmonious, clean, and has an aftertaste
Has the outstanding style of this product
Physical and chemical requirements
Should meet the requirements of Table 4.
Alcohol content (20℃), % (V/V)
Total acid (in acetic acid), B/L
Total ester (in ethyl acetate), g/L
Ethyl acetate, g/L
Ethyl caproate + g / L
Solids·g/L
Note: The allowable tolerance of alcohol content is ±1.0% (V/V). 4.2.3 Hygiene requirements
Should meet the requirements of GB2757.
First-class product
40.1~55.0
0.12~0.50
Colorless, clear and transparent, no suspended matter, no precipitation, pure and mellow aroma, with ethyl acetate as the main ingredient and a certain amount of ethyl caproate as the auxiliary ingredient. The compound aroma is mellow, sweet, harmonious and refreshing.
Has the obvious style of this product
Superior product
0.12~0.40
Qualified product
0.10~0.50
Qualified products
The mellow aroma is relatively pure, with ethyl acetate as the main flavor and a certain amount of ethyl caproate as the auxiliary flavor
It is relatively mellow, sweet, and refreshing
It has the inherent style of this product
First-class products
35.0~40.0
0.10~0.40
Qualified products
0.08~0.40
5Test methods
GB/T 14867 --- 94
5.1The inspection of physical and chemical indicators shall be carried out in accordance with the method of GB10345. 5.2The inspection of hygienic indicators shall be carried out in accordance with the method of GB5009.48. 6Inspection rules and marking, packaging, transportation, storage 6.1Inspection rules
According to the provisions of GB10346.
6.2 Marking, packaging, transportation, storage
Label markings shall be in accordance with the provisions of GB10344. Pictorial markings for packaging, storage and transportation shall be in accordance with the provisions of GB191. Others shall be in accordance with the provisions of GB10346.
Additional remarks:
This standard is proposed by the China Light Industry General Association.
This standard is under the jurisdiction of the National Food Fermentation Standardization Center. This standard was drafted by the Shaanxi Light Industry Science Research Institute, Shaanxi Xifeng Winery, Shaanxi Wine Product Quality Supervision and Inspection Station, and the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. The main drafters of this standard are Wang Jingyi, Deng Qibao, Liu Li, Yang Qicang, Tian Qijing, and Kang Yongpu. 159
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