This standard specifies the origin, terms and definitions, requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of Kouzijiao liquor. This standard applies to Kouzijiao liquor approved for protection by the national quality supervision, inspection and quarantine administrative department in accordance with the "Provisions on the Protection of Products of Origin". GB 19328-2003 Kouzijiao liquor GB19328-2003 standard download decompression password: www.bzxz.net

GB19328—2003
This standard is a full-text mandatory standard.
This standard is formulated in accordance with the "Regulations on the Protection of Products of Origin" and GB17924-1999 "General Requirements for Products of Origin". Appendix A of this standard is a normative appendix.
This standard is proposed by the National Standardization Administration of China This standard is under the jurisdiction of the National Product of Origin Standardization Working Group The drafting units of this standard are: China Standardization Association, Anhui Kouzi Group Co., Ltd. The main drafters of this standard are: Zhang Guoqiang, Shen Yifang, Gao Jingyan, Gao Yueming, Yang Ming, Lai Dengfeng, Zhou Tuliang 1 Scope
Product of Origin Kouzijiao Liquor
GB 19328—2003
This standard specifies the scope of origin, terms and definitions, requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of Kouzijiao Liquor.
This standard applies to Kouzijiao liquor approved for protection by the national quality supervision, inspection and quarantine administrative department in accordance with the "Regulations on the Protection of Products from Places of Origin".
2 Normative References
The clauses in the following documents become clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest versions shall apply to this standard. GB1351 Wheat
GB1353 Corn
GB1354 Rice
GB2757 Hygienic standard for distilled spirits and blended liquors GB/T5009.48 Analytical method for hygienic standard for distilled spirits and blended liquors Hygienic standard for drinking water
GB 5749
GB7718 General standard for food labeling
GB/T8231 Sorghum
GB10344 Labeling standard for alcoholic beverages
GB/T10345 Test method for liquor
GB/T10346 Inspection rules for liquor
GB10460 Pea
9 Terminology of liquor industry
GB/T 15109
3 Scope of geographical origin
The geographical origin of Kouzijiao liquor is limited to the scope approved for protection by the national quality supervision, inspection and quarantine administrative department, see Appendix A. 4 Terms and definitions
The terms and definitions established in GB/T15109 and the following terms and definitions apply to this standard. 4.1
Kouzijiao liquorkouzijiao liquor
Liquor produced with a variety of grains as raw materials and in accordance with the production process of Kouzijiao liquor within the scope of the protection of the geographical origin of Kouzijiao liquor. 4.2
Storage time of liquor
The storage and aging time from the entry of raw liquor into the warehouse to the exit of raw liquor from the warehouse, in years. 4.3
Kouzijiao liquor brick shaped raw starter for alcoholic fermatationTwo types of big qu produced according to the traditional qu making process of Kouzijiao liquor. The medium-temperature koji is made from high-quality wheat, barley and peas. The finished product has a chrysanthemum-shaped cross section, commonly known as "chrysanthemum heart" koji; the high-temperature koji is made from pure wheat in midsummer, commonly known as "fragrant koji". 4.4
Fermentation cycle
fermentation cycle
The time required for fermentation in the cellar to distillation. 4.5
Typical base liquor
Refers to the unique flavor of Kouzijiao liquor, mainly including three types: aged fragrance, mellow sweetness and bottom fragrance. 4.6
Flavoring liquor
Liquor produced by special technology to balance the aroma of base liquor. 4.7
Blending
The process of using base liquor and flavoring liquor of different typical bodies to form finished liquor according to the quality requirements of Kouzijiao liquor. 5 Requirements
5.1 Raw material requirements
5.1.1 Water source
Comply with the provisions of GB5749. The brewing water is taken from the underground ancient spring water of Tanxi. 5.1.2 Sorghum
Comply with the provisions of GB/T8231. www.bzxz.net
5.1.3 Corn
Comply with the provisions of GB1353.
5.1.4 Rice
Comply with the provisions of GB1354.
5.1.5 Glutinous rice
Comply with the provisions of GB1354.
5.1.6 Peas
Comply with the provisions of GB10460.
5.1.7 Wheat
Comply with the provisions of GB1351.
5.1.8 Barley
Light yellow, full and uniform grains, normal smell, no mildew, no insects. 5.2 Brewing environment
Comply with the geographical scope defined by the regulations on the protection of geographical origin. The geographical scope of Kouzijiao Liquor is located in the Huaibei Plain of Anhui Province, with an altitude of 15m to 40m. The soil here is deep and fertile, the groundwater is abundant, the rainfall is abundant, the climate is mild, the annual average temperature is 14.6℃, the annual average frost-free period is 206.9 days, and the annual average precipitation is 854.8mm. The superior geographical location and warm and humid natural climate provide good natural conditions for the growth and reproduction of microorganisms. 5.3 Production process requirements
Kouzijiao Liquor uses high-quality sorghum, rice, corn, glutinous rice and wheat as raw materials, adopts a combination of traditional technology and modern biotechnology, uses Kouzijiao Daqu as saccharification, fermentation and aroma agent, high temperature stacking, mixed steaming of hawthorn and Laowuzhen, fermentation in mud cellars and slate cellars respectively, slow distillation, quantity and quality of wine, graded storage, and then analyzed, tasted, blended, flavored, aged, packaged and shipped. The base wine must be no less than five years old, and the flavored wine must be no less than ten years old.
5.4 Sensory requirements
See Table 1 for sensory requirements.
Above 40. 0% (V/V)
(Superior grade)
Rich and elegant cellar aroma
Mellow and sweet. Rich body and long aftertaste
5.5 Physical and chemical indicators
See Table 2 for physical and chemical indicators.
Alcohol content/[%(V/V)
Total acid (in terms of acetic acid)/(g/L）
Table 1 Sensory requirements
40. 0% (V/V) - 35. 0% (V/V) 34. 9% (V/V) - 28. 0% (V/V) (Superior)
(Superior)
Colorless or slightly yellow, clear and transparent, no suspended matter, no precipitation. Elegant and fragrant cellar aroma
Mellow and sweet, rich body, clean aftertaste
Essential cellar aroma
Mellow and sweet, rich body
Has the unique style of Kouzijiao Liquor
2Physical and chemical indicators
Above 40.0 (superior)
Total ester (calculated as ethyl acetate)/(g/L)≥
Ethyl hexanoate/(g/L)
Solids/(g/L)
Note: The tolerance of alcohol content is ±0.8% (V/V). 5.6 Hygiene indicators
Hygiene indicators should comply with the provisions of GB2757. 5.7
Ratio of trace ingredients
GB 19328--2003
Below 28.0%(V/V)
(Excellent grade)
Rich and fragrant
Mellow and refreshing, harmonious body
40.0~35.0(Excellent grade)34.9～28.0(Excellent grade)0.40
Table 3 Table of trace ingredient ratios
Trace ingredients
Ethyl lactate/ethyl acetate
Ethyl lactate/ethyl caproate
Test method
Sensory requirements and physical and chemical indicators shall be in accordance with GB/T10345. 6.2 Hygiene indicators shall be in accordance with GB/T5009.48. Inspection rules
According to GB/T10346 and the "Regulations on Metrology Supervision of Quantitatively Packaged Commodities"8
Marking and labeling
0.80～1.50
0.40~~0.90
According to GB10344 and GB7718, the "origin product mark" can also be marked at the same time. Packaging, transportation, storage
According to GB/T10346.
28.0 or less (excellent grade)
GB19328—2003
Appendix A
(Normative Appendix)
Map of the protected area of ​​origin of Kouzi Rui Liquor
Protected area of ​​origin of Kouzi Jiao Liquor
Anhui Kou
○Yueji
Note: The geographical location of the protected area of ​​origin of Kouzi Jiao Liquor is: 116°23°~11723° east longitude and 33°16~34°14 north latitude. Figure A.1
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