Some standard content:
National Standard of the People's Republic of China
Terminology of Chinese spirits industry1 Subject content and scope of application
This standard specifies the basic terms and definitions of the liquor industry. GB/T 15109-94
This standard applies to the production, scientific research, teaching, trade, inspection and other related fields of liquor. 2 Terminology
2.1 Raw material and adjunct material 2.1. 1 Sorghum (Sorghum ulgare Pers.) Seeds of the genus Sorghum in the Poaceae family, also known as red grain, are the raw materials for brewing traditional Chinese liquor. According to the difference in its starch molecular structure, it is divided into stalk sorghum and glutinous sorghum.
2.1.2 Maize (Zea mays Linn.) Seeds of the genus Sorghum in the Poaceae family, also known as corn, corn, etc., rich in starch content, is one of the raw materials for brewing. 2.1.3 Wheat (Triticum aestivum Linn.) Seeds of the genus Triticum in the Gramineae family, rich in starch and protein, and one of the raw materials for making koji and brewing wine. 2.1.4 Barley (Hordeum vulgare Linn.) Seeds of the genus Hordeum in the Gramineae family, rich in starch and protein, and one of the raw materials for making koji. 2.1.5 Rice (Oryza sativa Linn.) The husked and peeled caryopsis of the genus Oryza in the Gramineae family, divided into glutinous rice, stalk rice, and rice according to the different molecular structures of its starch, with pure texture, low protein and fat content, and is the raw material for brewing wine and making Xiaoqu. 2.1.6 Sweet potato ( Ipomoea batatas Lam. ) is an underground tuber of the genus Ipomoea of the family Convolvulaceae, a perennial vine, also known as sweet potato, white potato, red potato, sweet potato, yam, etc. It is a suitable raw material for making wine. Since fresh sweet potatoes are not easy to preserve, they are mostly processed into dried potatoes for year-round use. 2.1.7 Potato ( Solanum tuberosum Linn. ) is a perennial herbaceous underground tuber of the genus Solanum of the family Solanaceae, also known as potato, yam egg, etc. Since fresh potatoes are not suitable for year-round large-scale preservation, they are mostly processed into dried potatoes for making wine.
Pea (Pisum satiuum Linn.)2.1.8Bean
The seed of the genus Pisum in the Leguminosae family, with thin skin, contains starch and protein, and is one of the raw materials for making Daqu2.1.9Wheat bran
It is a byproduct of wheat flour processing. It can be used as a culture medium for brewing microorganisms and is also often used as the main raw material for bran. 2.1.10Rice hull
Also known as luxury bran. It is the outer shell of rice removed during rice processing and is the main filling auxiliary material in the process of brewing white wine. 2.2 Production equipment and implements2. 2. 1 Still, distilling potApproved by the State Administration of Technical Supervision on July 6, 1994554
Implemented on February 1, 1995
GB/T 15109-94
Also called bucket, pot, round and simple, with the upper opening slightly larger than the lower opening, made of wood, cement or metal, it is the main equipment for steaming grain and wine. There are also movable and flipping types. 2. 2. 2. 2 Sieve tray, perforated plate of still Made of bamboo or metal, placed at the bottom of the barrel to support wine or grain cheese. 2. 2. 3 Still lid
Also called cloud plate, chasing cover, sky plate. It is the lid on the barrel, made of wood or metal, with a steam guide hole in the center. Vaporguide
Also known as the steam cylinder, it is the steam guide connected to the cooler. 2.2.5 Condenser
Made of metal materials such as high tin, aluminum or stainless steel, it is a device that cools the distilled wine vapor into liquid wine. 2.2.6 Cooler
It is a device with a motor and a wind wing combined, with a hopper on the top, which cools, scatters and loosens the discharged materials. 2.2.7
Brick shaped starter modelThe mold used for forming big qu.
2.2.8 Pottery jar
A traditional storage container for Chinese liquor, made of fired clay. 2.2. 9 Big conservator for spirit storageIt is made of thorns, with multiple layers of mulberry paper and natural paint inside, and is a traditional large container for storing liquor. 2. 2. 10 basket work for reserve distillate is made of thorns, with multiple layers of mulberry paper and natural paint on the inside, and is an old-fashioned small container for storing wine. 2.2.11 spirit store chest is made of wood, with multiple layers of mulberry paper and natural paint on the inside, and is an old-fashioned large container for storing wine. 2. 2. 12 spirit store'pool is built of reinforced concrete, with the inner wall painted with food-grade paint, or with ceramic plates, glass, porcelain plates, etc., and is used as a large container for storing wine. 2.2.13 fermentation pit
is one of the solid fermentation containers, built with yellow mud, stone strips, bricks, cement, wood, etc., and is mostly rectangular in shape. 2.2.14 artificial old fermentation pit is a mud pit that has been used for a long time, and a fermentation pit made by applying artificially cultured clay on the four walls and bottom of the pit is called an artificial old fermentation pit.
2.2.15 Pottery vat
One of the solid fermentation containers, made of fired clay. 2.3 Sacchariferous and fermentative agent Using starch and protein raw materials as culture medium, cultivate a variety of microorganisms, and enrich a large number of enzymes, used as preparations for winemaking, saccharification and fermentation.
2. 3. 1 Brick shaped raw starter for alcoholic fermatation The saccharifying agent and fermentation agent used for winemaking is mostly a brick-shaped crude enzyme preparation. Its microbial flora is mold, yeast and bacteria, and there are a certain number of actinomycetes.
2. 3. 1.1 High temperature brick shaped raw starter The high temperature in the range of 60-65℃ is made during the process of making Daqu. 2.3.1.2 Medium temperature brick shaped raw starter A daqu made by heating the maximum temperature in the range of 50-60℃ during the process of making daqu. 2.3.1.3 Low temperature brick shaped raw starter A daqu made by heating the maximum temperature in the range of 40~~50℃ during the process of making daqu. 555
2.3.2 Chinese yeast
GB/T 15109—94
A kind of saccharifying agent and fermentation agent used for brewing wine, which has the shape of cubes, balls, etc. Because various Chinese herbal medicines are added in the traditional manufacturing process, it is also called medicine yeast or wine yeast. Its main microbial flora is root mold, hair moss and yeast, etc. 2.3.3 Bran koji
A kind of saccharifying agent prepared by inoculating pure strains of microorganisms with wheat bran as raw material. 2.3.4 Raw starter incubated on bamboo curtain A type of koji prepared by inoculating pure microorganisms with wheat bran and cultivating on bamboo curtains. 2.3.5 Liquid koji
A type of saccharifying agent prepared by inoculating pure cultured Aspergillus in a liquid culture medium and cultivating it under aseptic and temperature-controlled ventilation. 2. 3.6 Raw starter prepared by blown wind A type of koji prepared by inoculating pure microorganisms with wheat bran and cultivating it in a rectangular cement pool under controlled ventilation. 2.3.7 Brick shaped raw starter made by machine pressed Add water to the raw starter of a certain degree of crushing and then mechanically press it into shape in a fixed metal mold. 2. 3.8 Raw starter brick before incubation The block of raw starter after the raw starter is pressed and shaped. Kneading the raw starter component 2.3.9
In traditional koji making, the crushed raw starter is mixed with water and then put into the koji mold for manual pressing and demoulding. 2.3. 10 Grown mould
Also known as mold growth. It is the phenomenon that fungal plaque (mycelium) grows on the surface of the koji during the koji culture process. 2.3. 11 Ventilate and dry During the koji culture, when the mycelium of the mold has grown, open the doors and windows to reduce the temperature and moisture of the koji room and the surface of the koji. 2.3.12 rearrange the brick shaped raw starter in incubation period To rearrange the upper and lower layers of the piled up koji, and to adjust the upper and lower surfaces of each koji to increase ventilation and oxygen supply, remove carbon dioxide, and adjust temperature and humidity to make it culture uniform. 2.3.13
Ripe raw starter
Also called mother koji. Inoculate a small amount of koji used in the production of big koji. 2.3.14 yeast mash
Yeast mash used in the brewing industry to expand the culture. 2.3.15 ester forming yeast Yeast used in the production of liquor to produce ester aroma substances. 2.4 spirit fabrication
2.4.1 crushed grains
Powder and particles of brewing raw materials after crushing, also called seeds. 2.4.2 establish order
When the production is newly started, the sperm is mixed with materials, steamed and gelatinized, and saccharified fermentation agents are added. This is the process of the first wine fermentation. 2. 4.3 fermentative material after alcohol is removed, also known as cool grains and vinegar, is the fermentation material after the wine is distilled. 2.4.4 alcoholic fermentative material is the material that has been fermented and is waiting for distillation. 2.4.5 return distiler grains is the vinegar that is fermented again in the cellar after the wine is distilled without adding new grains and saccharified fermentation agents. 2.4.6 spent grains
is also known as discarded grains. The material is no longer fermented. 556
GB/T 1510994
2.4.7 Distilland after inoculation and cultivation In the production of Xiaoqu liquor, Xiaoqu is mixed into the steamed raw materials and the lees, and the materials after inoculation and saccharification are piled up in a vat or trough or on the ground.
2.4.8 Un-cooked
The surface of the raw materials is cooked after steaming, but it is not cooked through, and there is a hard core. Commonly known as raw core. 2. 4. 9 Ageing of starch In the saccharification stage of Xiaoqu liquor production, the phenomenon of starch aging occurs. 2. 4.10 Construct digging After the cooked material enters the large vat, a hole is evenly built in the middle of the material to allow air circulation, which is convenient for the reproduction and saccharification of the cyst fungus. 2.4.11 Crushed grains abundantly added in the distilland Materials that are added with more new raw materials to ferment in the cellar during distilland. 2.4.12 Crushed grains strictly added in the distilland Also called grain dregs. Materials that are added with less new raw materials during distilland. 2.4.13 Cycle
A production cycle from the start of adding new raw materials to the end of wine distillation. 2.4.14 Decrease of productivity Also called cellar. It refers to the phenomenon that the production results of one or several consecutive rows are less or no wine compared with the normal level. Obstruct the alcoholic steam2.4.15
Due to improper loading, the alcoholic vapor cannot evenly pass through the wine vinegar, resulting in the inability to evaporate some of the wine in the vinegar. 2.4.16 sink
When distilling wine, due to improper loading or sudden reduction of steam, the wine cheese sinks, resulting in the wine in the cheese not being able to be distilled out, or the alcohol content is low, and the tail of the wine is prolonged. 2.4.17 drive out remanent alcohol When distilling wine is about to end, increase the steam intake or increase the firepower to distill out the residual wine and acid in the wine cheese. 2.4.18 ground temperature is to control the temperature of the koji and the cellar, referring to the temperature of the thermometer set in the ventilated and dry place of the winemaking workshop that touches the ground. 2.4. 19 sealing of fermentation pit is to apply (press) special clay or plastic cloth on the fermentation material on the cellar surface to seal the cellar surface and isolate the air for fermentation.
2.4.20 trample fermentation pit is a process in which the fermentation material is stepped on appropriately by humans after entering the cellar to avoid too much air remaining between the fermentation materials and to prevent excessive collapse.
2. 4.21 exuding of fermented liquid During the fermentation process, the water content of the wine vinegar at the bottom of the cellar is relatively high. When the cellar is opened, some yellow water is drained from the wine vinegar in the cellar. 2.4.22
Yellow water Yellow fermenting liquor During the fermentation process, the brown-yellow liquid gradually seeps to the bottom of the cellar. 2.4.23 splash water
During the production of Xiaoqu liquor, when the steaming reaches a certain degree, water is splashed on the steamed materials in the jar. 2. 4. 24 sprinkling amount of hot water is also called the amount of hot water, which is the hot water splashed in to make the materials fully absorb water and expand. 2. 4.25 old five-pot order way The traditional operation method of dividing the wine and cheese fermented in the cellar into five distillations and cheese matching. Under normal circumstances, there are four kinds of wine vinegar in the cellar, namely, one each of the big rough, the second rough, the small rough and the return dregs. 557
2.4.26 Six-pot order wayGB/T 15109-94
The winemaking method of making two refined and two returned dregs per shift and discarding two dregs. Under normal circumstances, there are four vinegars in the cellar. 2.4.27 Unmixed distilland order way The operation method of making rough and wine separately. 2.4.28 Continuous mixed distilland order way The operation method of mixing raw materials with fermented vinegar, that is, the gelatinization of steamed materials and wine are carried out simultaneously. 2.4.29 Steaming of adjunct material The operation process of eliminating foreign flavors and bacteria from auxiliary filling materials such as rice husks. 2.4.30 Cutting-out bath end of the distillate When distilling wine, cut off the head and tail of distillate.
2.5 Products and semi-produce2.5.1 Chinese spirits
Also known as Shaojiu. It is a kind of distilled liquor unique to China. It is made from starchy raw materials, added with saccharification and fermentation agents, and is made through solid, semi-solid or liquid fermentation, distillation, storage and blending. 2.5.1.1 Chinese spirits prepared by brick shaped raw starter Liquor brewed with brick shaped raw starter as saccharification and fermentation agent. 2.5.1.2 Chinese spirits prepared by Chinese yeast Liquor brewed with Chinese yeast as saccharification and fermentation agent. 2.5.1.3 Chinese spirits prepared by bran koji Liquor brewed with bran koji as saccharification agent and fermentation with yeast. 2.5.2 Soy sauce flavor type Liquor with similar sauce aroma. Represented by Maotai Liquor, also known as Mao type. 2.5.3 Strength flavor type Liquor with complex aroma with ethyl caproate as the main component. Represented by Daqu Liquor from Luzhou Laojiao, Sichuan, also known as Lu type. 2.5.4 Soft flavor type Liquor with complex aroma with ethyl acetate as the main component. Represented by Fen Liquor from Xinghua Village, Shanxi, also known as Fen type. 2.5.5 Rice flavor type Liquor with complex aroma with ethyl lactate, ethyl acetate and appropriate amount of β-phenylethanol as the main component. Represented by Guangxi Guilin Sanhua Liquor.
2.5.6 Feng flavor type Liquor with complex aromas, mainly ethyl acetate and ethyl acetate. Represented by Shaanxi Xifeng Liquor, also known as Feng type. 2.5.7 Substratum of spirit Also known as base wine. Liquor used as the main part for blending, or edible alcohol used in the production of liquid liquor. 2.5.8 Blending
The specialized technology of blending liquors of the same type with different aromas and flavors in different proportions to complement, set off, restrict and buffer them, so that they meet the same standards and maintain a certain style of the finished liquor. 2.5.9 Computer blending Computer blending uses computers, gas chromatography and traditional blending parameters to make a scientific combination, so that the computer can give the best formula and flavoring wine combination and its dosage according to the thinking and reasoning program input by the blender. 2.5.10 Blending flavor and taste Based on suitable liquor or edible alcohol, using liquor with strong characteristic flavor or related flavor substances to adjust the aroma and taste of the finished liquor to highlight the typical style. 2.5.11 Empty glass flavor558
GB/T 15109—94
Pour out the liquor in the glass and smell the residual aroma in the glass after a certain period of time. 2.5.12 Distilling aroma of distilland The process of passing ethanol-containing vapor through solid-state fermented wine vinegar or special cheese to add aroma and flavor to the distilled liquor.
3 Initial distillate
In the initial stage of distillation, a liquor-water mixture with a higher alcohol content is cut off. It contains more liquor flavor substances. Last distillate
In the later stage of distillation, a liquor-water mixture with a lower alcohol content is cut off. It contains less liquor flavor substances. Storage
The newly distilled liquor tastes spicy. After being stored in the storage container for a certain period of time, the liquor body becomes harmonious and soft, which is a necessary process in the production of liquor.
2.5.16 Ageing
During the natural storage process or artificial aging, liquor undergoes slow or accelerated physical and chemical reactions to achieve the process of removing impurities and enhancing the flavor of the liquor and making the taste soft.
Liquor·
But Xin
Ester-producing yeast
Da Chao and Er Jing
Big fire chasing
Barley…
Da Qu·
Da Qu liquor
Low-temperature Qu·
Feng Xiang type·
Gluten Qu liquor
Auxiliary steamed
Sorghum·
GB/T 15109--94
Appendix A
Suitable ingredients arranged in alphabetical order of Chinese phonetic symbols (reference)
High-temperature koji
Blending·
Returning to the dregs·
Mechanical koji making
Sauce-flavored type
Wine base·
Empty cup fragrance retention
Old Five Zhen method
Cooler·
Curtain koji·
Ma Potato·
Rice-flavor type·
：2.2.13
Luzhou-flavor type
Cultivated yeast·
Pinching off the head and tail
Rough cleaning method
Six cleaning methods
Light-flavor type·www.bzxz.net
Artificial old pit
Throwing away the yeast·
Pottery jar·
Flavoring and seasoning
Aging
Aging of starch ..
alcoholic fermentative materialartificial old fermentation pitbarley
China
GB/T 15109—94
Ventilation koji·
Pea·
Computer blending.
Xiaoqu…
Xiaoqu liquor
Continuing spirit extraction method
Sperm extraction machine·
Liquid koji·
Corn·
Medium-temperature koji·
Storage tank
Appendix B
Alphabetical index
(References)
.·.2.3.1.2
basket work for reserve distillatebig conservator for spirit storageblending ..
blending flavor and taste ...bran koji ...
GB/T15109-94
brick shaped raw starter for alcoholic fermatationbrick shaped raw starter made by machine pressedbrick shaped starter model
Chinese spirits
Chinese spirits prepared by bran koji Pro
Chinese spirits prepared by brick shaped raw starter -...Chinese spirits prepared by Chinese yeastChinese yeast ....
computer blending *
condenser
construct digging
cooler ...
continual mixed distilland order waycrushed grains abundantly added in the distillandcrushed grains ...
crushed grains strictly added in the distillandcutting-out both ends of the distillatecycle.
decrease of productivity
distilland after inoculation and cultivationdistilling aroma of distillanddrive out remanent alcohol
empty glass flavor
establish order
ester forming yeast||tt ||exuding of fermenting liquidfeng flavor type
fermentation pit
fermentative material after remove alcohol562
professional professional
.·2.3.3
.2.3.7
.2.5.1.2
... 2.4.1|| tt||ground tempratur
grown mold
high temperature brick shaped raw starterinitial distillate
kneading the raw starter componentlast distillate
liquid koji
low temperature brick shaped raw startermaize
GB/T 15109-94
medial temperature brick shaped raw starter0
obstruct the alcoholic steamold five-pot order way
potato||tt ||pottery jar
pottery vat
raw starter brick before incubationraw starter incubated on bamboo curtainraw starter prepared by blown wind国通品一
rearrange the brick shaped raw starter in incubation periodreturn distiller grains ·
rice flavor type
rice hull
ripe raw starter
2. 3. 1. 1
sacchariferous and fermentative agents sealing of fermentation pit
sieve tray
six-pot order way
soft flavor type
sorghum vulgare pers
soy sauce flavor type ..
spent grains
spirit store chest
spirit store pool
splash water
sprinkling of hot water amount steaming of adjunct materialstil
still lid
storage
strength ffavor type
substratun of spirit
sweet potato
trample fermentation pit
un-cooked||tt| |中业中中中心
unmixed distilland order wayvapour guide
ventilate and dry
wheat bran
yeast mash
雪e心#
GB/T 15109 --94
Specialized Center
Additional Notes:
This standard is issued by China Light Industry General Association
GB/T15109-94
This standard is under the jurisdiction of the National Food Fermentation Standardization Center. This standard was drafted by the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry and the Liaoning Provincial Food Industry Research Institute. The main drafters were Du Zhong, Liu Honghuang, and Xiong Zishu.
spent grains
spirit store chest
spirit store pool
splash water
sprinkling of hot water amount steaming of adjunct materialstil
still lid
storage
strength ffavor type
substratun of spirit
sweet potato
trample fermentation pit
un-cooked
中业业中中中心
unmixed distilland order wayvapour guide
ventilate and dry
wheat bran||tt| |yeast mash
雪 e心#
GB/T 15109 --94
Specialized Center
Additional Notes:
This standard is proposed by China Light Industry General Association.
GB/T15109-94
This standard The National Food Fermentation Standardization Center is responsible for the drafting of this standard. The Food Fermentation Industry Science Research Institute of the Ministry of Light Industry and the Liaoning Provincial Food Industry Research Institute are responsible for the drafting of this standard. The main drafters of this standard are Du Zhong, Liu Honghuang and Xiong Zishu.
spent grains
spirit store chest
spirit store pool
splash water
sprinkling of hot water amount steaming of adjunct materialstil
still lid
storage
strength ffavor type
substratun of spirit
sweet potato
trample fermentation pit
un-cooked
中业业中中中心
unmixed distilland order wayvapour guide
ventilate and dry
wheat bran||tt| |yeast mash
雪 e心#
GB/T 15109 --94
Specialized Center
Additional Notes:
This standard is proposed by China Light Industry General Association.
GB/T15109-94
This standard The National Food Fermentation Standardization Center is responsible for the drafting of this standard. The Food Fermentation Industry Science Research Institute of the Ministry of Light Industry and the Liaoning Provincial Food Industry Research Institute are responsible for the drafting of this standard. The main drafters of this standard are Du Zhong, Liu Honghuang and Xiong Zishu.
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