Some standard content:
GB4927---2001
Articles 4.1, 4.4, 7.1 and 7.2 of this standard are mandatory, and the rest are recommended. This standard is a revision of GB/T4927-1991 "Beer". The main differences between this standard and the original standard GB/T4927-1991 are as follows: 1. "Terms" are changed to "definition", and the definitions of "cooked beer", "draft beer" and "fresh beer" are further improved. The lower limit of color of light beer is changed from 5.0EBC to 3EBC.
2. The "classification" and "specification" have been cancelled. 3. The "transparency" of light-colored wine has been changed to "clear and transparent, fine suspended matter and sediment are allowed"; the turbidity index has been tightened, and the superior, first-level, and second-level wines shall not exceed 0.9EBC, 1.2EBC, and 1.5EBC respectively. 4. Foam retention of light-colored beer: bottled superior and first-level wines are changed to no less than 200s and 170s respectively, and canned superior and first-level wines are changed to no less than 170s and 150s respectively; the foam retention of dark and black beer is the same as that of bottled light beer; there is no requirement for the foam retention of barreled beer for the time being. 5. The measurement unit of alcohol content has been changed from mass percentage (m/m) to volume percentage [% (V/V)], During the transition period (within 3 years), the use of mass percentage [% (m/m) is still allowed. 6. "Original wort concentration" is expressed in Plato degrees (°P). The original wort concentration is determined by the manufacturer, but the allowable negative deviation is specified. 7. The "total acid" index is tightened. The "total acid" of pale beer greater than or equal to 14.1°P, 10.1P~14.0°P and equal to or less than 10.0°P shall not be greater than 3.5mlL/100mL, 2.6mL/100mL and 2.2mL/100mL respectively; the "total acid" of dark and black beer shall not be greater than 4.0ml/100mL
8. The upper limit of "carbon dioxide" has been increased. The "carbon dioxide" of premium and first-grade bottles (cans) is changed to: 0.40% (m/m) ~ 0.65% (m/m), and the second-grade is changed to: 0.35% (m/m) ~ 0.65% (m/m); the carbon dioxide of barreled (fresh, raw, cooked) beer shall not be less than 0.25% (m/m).
9. The "diacetyl" index of premium light beer is changed to: not more than 0.10mg/L; no requirement is made for dark and black beer. 10. Added technical requirements for some special beers. 11. Emphasized the requirements for packaging containers, especially glass beer bottles. 12. In the inspection rules, the sampling volume is appropriately increased; the expression method of "product quality inspection certificate" is added. 13. The "warning word" requirement is stipulated in the label content. This standard will replace GB/T4927-1991 from the date of implementation. For products produced between the date of publication and the date of implementation of this standard, the implementation transition period is 6 months. This standard was first published in 1985. The first revision was in 1991. The second revision was in 2001. This standard was proposed by China National Light Industry Federation. This standard is under the jurisdiction of National Food Fermentation Standardization Center. The drafting units of this standard are: China Food Fermentation Industry Research Institute, Tsingtao Brewery Co., Ltd., Beijing Yanjing Brewery Co., Ltd., Shenzhen Kingway Brewery Co., Ltd.
The main drafters of this standard are: Tian Qijing, Zhang Wujiu, Li Yuqing, Feng Jingzhang, Wei Kairong. 437
1 Scope
National Standard of the People's Republic of China
GB49272001
Replaces GB/T4927
7·1991
This standard extends the definition, technical requirements, analysis methods, inspection rules and marking, packaging, transportation and storage requirements of beer. This standard applies to fermented wines containing carbon dioxide, sparkling and low alcohol content, which are made from malt (including special malt) and water as the main raw materials, with hops (including hop products) added, and fermented by yeast. 2 Reference Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. (B191-2000 Packaging Storage and Transportation Pictorial Mark GB2758 1981 Fermented Wine Hygiene Standard
GB 4544-1996 Beer Bottle
GB/T4928-2001 Beer Analysis Method
GB/T5009.491996 Fermented Wine. Hygiene Standard Analysis Method (GB/T5738--1995 Bottled Wine, Beverage Plastic Turnover Box GB/T65431986 Corrugated Carton
GB7718--1994
GB 9106 ---1994
General Standard for Food Labeling (neaCAC Codex Stan.1:1991) Packaging Container Aluminum Easy-Open Two-Piece Can
GB103441989 Beverage Labeling Standard
GB/T 17714-1999 Beer barrel (neq DIN 6647 (T1): 1978) 3 Definitions
This standard adopts the following definitions.
3.1 Light beer
Beer with a color of 3 EBC to 14 EBC.
3.2 Dark beer
Beer with a color of 15 EBC to 40 EBC.
3.3 Black beer
Beer with a color equal to or greater than 41 EBC. wwW.bzxz.Net
3.4 Pasteurized beer
Beer that has been pasteurized or sterilized at high temperature. 3.5 Draft beer bccr
Beer that has been sterilized by physical filtration without pasteurization or instant high temperature sterilization to achieve a certain biological stability. Approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China on December 4, 2001138
Implementation on January 1, 2003
3.6 Fresh beer
GB 4927—2001
Beer that has been sterilized without pasteurization or instant high temperature sterilization, and is allowed to contain a certain amount of live yeast in the finished product to achieve a certain biological stability. 3.7 Special beer
Beer with a special style due to major changes in raw materials or processes. 3.8 Plato (°P)
An internationally accepted unit of original extract content, which means the number of grams of extract contained in 100g of wort.
ice crystalize
3.9 Ice crystallization
The process of super-freezing the beer before filtration through special freezing equipment to form fine ice crystals. 4 Technical requirements
4.1 Negative deviation of net content
4.1.1 The negative deviation between the net content (net capacity) of bottled or canned beer at 20C and the volume marked on the label shall be: less than 500mL/bottle or can, not more than 8mL; equal to or greater than 500ml./bottle or can, not more than 10mL. 4.1.2 Barrel beer
At 20C, the negative deviation between the net content and the volume marked on the label shall be: 1L~～14L/barrel, not more than 2.0%; equal to or greater than 15L/barrel, not more than 1.5%.
4.2 Sensory requirements
4.2.1 Pale beer
Should comply with the provisions of Table 1.
Transparency
Turbidity, EBC
Foam retention\,s
Aroma and taste
1) No requirements for non-bottled "fresh beer\. Bottled
2) No requirements for barreled (fresh, raw, cooked) beer. 4.2.2 Dark beer and black beer
Should comply with the provisions of Table 2.
Clear and transparent, fine suspended matter and sediment visible to the naked eye (not foreign matter) are allowed 0.9
Foam is white and delicate.Long-lasting
with obvious hop aroma,
pure and refreshing taste,
harmonious
and soft, without any strange
aroma or odor
the foam is whiter and more delicate, and
long-lasting and hanging on the cup
with obvious hop aroma
the foam is still white and delicate
with hop aroma,
pure and without any odor
smell, pure and refreshing
taste, harmonious, without any strange
aroma or odor"
appearance!
GB4927
The beer is shiny, and fine suspended matter and sediment visible to the naked eye (not foreign matter) are allowed. Form
Foam retention\,s
Aroma and taste
1) No requirements for non-bottled "fresh beer". Bottled
2) No requirements for barreled (fresh, raw, cooked) beer. 4.3 Physical and chemical indicators
4.3.1 Pale beer
Should meet the requirements of Table 3.
Alcohol content\, %(V/V）
[or %(m/m)】 =
Original wort concentration2, P
Total acid, ml./100mL
Carbon dioxide.%(m/m)
Diacylglycerol.nig/l.
Sucrose invertase activity*
1) Does not include low-alcohol beer.
greater than, equal to 14.1°P
12. 1°P~~14. 0°p
11. 1°P 12. 0°P
10. 1°P~11. 0°P
8. 1°P~10. 0°p
equal to, less than 8.0°P
greater than, equal to 10.1°P
equal to, less than 10.0°P
greater than, equal to 14.1°P
10. 1°P-~ 14. 0°P
Equal to or less than 10.0°P
Foam is delicate and hangs on the cup
With obvious malt aroma
, pure taste, refreshing,
Mature, soft, strong
, no peculiar smell
Foam is relatively delicate and hangs on the cup
With obvious malt aroma
, pure taste, refreshing
, strong, no peculiar smell
Foam is still delicate
With malt aroma, pure taste, refreshing, no peculiar smell
0. 40~~0. 65
2) "X\ is the original wort concentration marked on the label, -0.3\ or \-0.2\ is the allowable negative deviation. 3) The carbon dioxide content of barreled (fresh, raw, mature) beer shall not be less than 0.25% (m/m). 4) The instrument has requirements for "draft beer" and "fresh beer". 4.3.2 Strong beer and black beer
shall comply with the provisions of Table 4.
Huangyang
0.35~~0.65
Alcohol content%(V/V）
or%(m/)
Original wort concentration"\, \P
Total acid.ml./100ml
Carbon dioxide\, %(m/m)
1) Low alcohol beer is not included.
Greater than or equal to 14.1°P
12. 1'p~~14. 0°P
11. 1°P~12. 0°P
10. 1°p~11. 09
8.1°P~10.0°P
Equal to or less than 8.0°P
Greater than or equal to 10.1°P
Equal to or less than 10.0°P
GB 49272001
0. 40~~0.65
2) “X\ is the original wort concentration marked on the label, “-0.3\ or \-0.2\ is the allowable negative deviation. 3) The carbon dioxide content of barreled (fresh, raw, cooked) beer shall not be less than 0.25% (m/m) 4.3.3 Special beer
a) Dry beer
5. 2 [4. 1]
In addition to meeting the technical requirements of light beer, the true (actual) fermentation degree shall not be less than 72%. The taste is dry and refreshing. b) Ice beer
0.35~0.65
In addition to meeting the technical requirements of light beer, it shall be processed by ice crystallization process during filtering and boiling. The taste is pure. The alcohol content shall not exceed 0.8 E1C during the shelf life.
c) Low alcohol beer
In addition to the alcohol content of 0.6%~~2.5% (V/V), other indicators shall meet the technical requirements of light (or dark, black) beer. d) Wheat beer
Beer made from wheat malt as the main raw material (accounting for more than 40% of the total raw materials), using top fermentation or bottom fermentation, with the aroma of wheat malt. Other indicators should meet the technical requirements of light (or dark, black) beer. e) Turbid beer
Beer containing a certain amount of yeast or colloidal substances with special flavor in the product, with a turbidity greater than 2.0 EBC. It has a fresh feeling or additional special flavor. Except for "appearance", other indicators should meet the technical requirements of light (or dark, black) beer. 4.41 Raw indicators
Should meet the requirements of GB2758.
4.5 Shelf life
4.5.1 The shelf life of bottled and canned (raw and cooked) beer shall not be less than 60 days, and that of canned (raw and cooked) beer shall not be less than 30 days. 4.5.2 The shelf life of fresh beer shall not be less than 5 days. 4.5.3 The production enterprise may, according to the types of beer, the enterprise's own technical conditions and marketing conditions, mark the shelf life of the product on the label in accordance with the provisions of 4.5.1~~4.5.2. 5 Analysis method
5.1 Net content negative deviation, sensory requirements and physical and chemical indicators shall be inspected in accordance with GB/T4928. 5.2 Hygiene indicators shall be inspected in accordance with GB/T5009.49. 441
6 Inspection rules
6.1 Batch
GB 4927--2001
All beers produced with the same raw materials, formula and process, after mixed filtration, packaged in the same sake tank and packaging line on the same day and shipped out of the factory (or warehouse), and with the same quality inspection report are considered a batch. 6.2 Sampling
6.2.1 Samples shall be drawn according to Table 5. Sterilized utensils shall be used for barreled beer, and samples shall be collected and packaged from each sample under aseptic conditions. For cased beer (bottles, cans), samples shall be drawn according to the provisions of Table 5, and then the number of unit samples shall be randomly drawn from each sample. When the total amount of samples is less than 4.0L, appropriate additional samples shall be taken in proportion.
Sample batch range
Case, barrel
Less than 50
51～1200
1 201 ~35 000
≥35001
Number of samples
Box, barrel
Number of samples per unit
Bottle, can/box
6.2.2 After sampling, labels shall be affixed immediately, indicating: sample name, variety and specification, quantity, manufacturer's name, sampling time and place, and sampler. One third of the samples shall be sealed and kept at 5C~25℃ for 10 days for future reference. The remaining samples shall be sent to the laboratory immediately for sensory, physical and chemical, and hygiene inspections.
6.3 Inspection classification
6.3.1 Factory inspection
6.3.1.1 Before the product leaves the factory, the quality supervision and inspection department of the manufacturer shall conduct batch inspections in accordance with the provisions of this standard. Only qualified products can leave the factory. The product quality inspection certificate (certificate of conformity) can be placed in the packaging box, or the word "qualified" can be printed on the label or on the outside of the packaging box.
6.3.1.2 Inspection items: negative deviation of net content, sensory requirements and physical and chemical index items. Fresh beer should also include coliform bacteria. 6.3.2 Type inspection
6.3.2.1 Inspection items: all technical requirements of 4.1~4.4 of this standard. 6.3.2.2 Type inspection is carried out every six months. It should also be carried out in any of the following situations. a) When there is a significant change in raw and auxiliary materials;
b) When production is resumed after replacing equipment or stopping production; c) When there is a significant difference between the results of the factory inspection and the last type inspection; d) When the national quality supervision and inspection agency proposes a random inspection request. 6.4 "Item" classification
6.4.1 "Defect" items: hygiene indicators. 6.4.2 “Serious defects” items: negative deviation of net content, packaging (referring to: using the requirements of GB4544), labeling, characteristic indicators of special beer (referring to: “real (actual) fermentation degree” of dry beer, “turbidity” of ice beer), “sucrose invertase activity” and diacetyl of draft beer and fresh beer.
6.4.3 “General defects” items: other items except “defects and serious defects”. 6.5 Judgment rules
6.5.1 If the inspected samples (except microbiological indicators) have two or less (including two) indicators that fail the inspection, double the amount of samples should be re-tested from the same batch of products, and the re-test results shall prevail. 6.5.2 If the re-test results still show one "defect" or "serious defect", the batch of products shall be judged as unqualified (labels shall be handled in accordance with relevant national regulations 442
).
GB4927-2001
6.5.3 If the re-test results still show one "general defect", but not lower than the next quality grade indicator, the batch of products shall be judged as qualified; if it is lower than the next quality grade indicator or exceeds one "general defect", the batch of products shall be judged as unqualified. 6.5.4 The judgment rules for factory inspection and type inspection are the same. 7 Marking, packaging, transportation, purchase and storage
7.1 Marking
7.1.1 Sales packaging labels shall comply with the relevant provisions of GB10344 and GB7718, indicating: product name, raw materials, alcohol content, original wort concentration, net content (net capacity), manufacturer's name and address, filling (production) date, shelf life, adopted standard number and quality grade: "Warning" - "Do not hit to prevent bottle explosion" shall also be printed on the label, attached label or outer packaging.
7.1.2 In addition to indicating the product name, manufacturer's name and address, the outer packaging carton shall also indicate the net content and total quantity of the unit package. 7.1.3 The packaging storage and transportation graphic markings shall comply with the requirements of GB191. 7.2 Packaging
7.2.1 The glass bottles used for bottled beer shall comply with the requirements of GB4544. 7.2.2 Canned beer should be packaged in packaging containers with sufficient pressure resistance, such as aluminum two-piece cans with easy-open lids that meet the requirements of GB9106. 7.2.3 Barreled beer should be packaged in beer barrels that meet the requirements of GB/T17714. 7.2.4 (Bottles, cans, and barrels) Products should be tightly packaged and must not leak air or beer. 7.2.5 The outer packaging of bottled beer should use corrugated boxes that meet the requirements of GB/T6543, plastic turnover boxes that meet the requirements of GB/T5738, or soft plastic overall packaging. Bottled beer shall not be sold tied with ropes. Note: When using an automatic packaging machine for packaging, no intervening materials are allowed in the corrugated box. 7.3 Transportation and storage
7.3.1 When transporting beer, it should be handled with care, not thrown, and should be avoided from impact and squeezing. 7.3.2 Beer shall not be mixed, stored or transported with toxic, harmful, corrosive, volatile or odorous items. 7.3.3 Beer should be transported and stored at 5°C to 25°C; if the temperature is lower or higher than this range, take appropriate antifreeze or heat protection measures. 7.3.4 Beer should be stored in a cool, dry and ventilated warehouse; it shall not be piled in the open air and strictly prevented from sun exposure and rain; it shall not be in direct contact with wet ground.
GB4927-2001 "Beer" No. 1 Amendment This amendment was approved by the National Standardization Administration on June 13, 2002 in the document No. [2002125 of the National Standardization Administration of China Agricultural Light Industry, and will be implemented from June 13, 2002.
Article No.
. Actual) Fermentation Degree
Test Items…. Fresh beer should also include total bacterial count and coliform bacteria. Dry beer should also include coliform bacteria. 113
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