This standard specifies the terms and definitions, product classification, requirements, analysis methods, inspection rules and marking, packaging, transportation and storage of Lao Baigan-flavor liquor. This standard applies to Lao Baigan-flavor liquor made from grains and brewed by traditional solid-state fermentation. QB 2656-2004 Lao Baigan-flavor liquor QB2656-2004 standard download decompression password: www.bzxz.net

JCS 67.160.0
Classification No.: X61
Registration No.: 15103-2005
Light Industry Standard of the People's Republic of China
QB2656-2004
Laubaigan aromatic Chinese liquor
Laubaigan aromatic Chinese liquor spirits2004-12-14 Issued
National Development and Reform Commission of the People's Republic of China2005-06-01 Implementation
Chapter 3 and Article 5.3 of this standard are mandatory, and the rest are recommended. This standard is proposed by the China Light Industry Association, and does not contain any national standard for fermentation products. QB26562004
Standard starter: China Chemical Fermentation Institute, Hengshui Liquor Brewing Co., Ltd. (Rongtuan 1 Co., Ltd.). This standard is drafted by: Xin, Min, Li Yunpu, Kang Yonglian. Small standard Luyin released.
1 Scope
Laobaigan-flavored liquor| |tt||QB26562004
This standard specifies the requirements and definitions of the following types of wine, product classification, requirements and classification methods. Inspection, purchase and labeling, packaging, transportation, storage
The standard is applicable to the following types of wine made from grains and processed by grains. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. The text of the standard shall not be used for the period of use, and all subsequent amendments (excluding the contents of the introduction) or revisions shall not be applicable to this standard. However, the parties who have reached an agreement based on this standard may use the latest version of this document. For any referenced documents without an import date, the recorded version shall apply to the following standards: GB2757 Method for analysis of distilled liquor and prepared liquors; B09.48 Hygienic standard for analysis of distilled liquor and prepared liquors; GB10344 General rules for labeling of packaged beverages; GB/T1034S Luzhou classification method; GB/T10146 Inspection standards and marks for liquors; and the following technical specifications and regulations shall apply to this standard: JJF1070 Net content of three-star inspection and measurement of packaged goods; State technical supervision order No. 43 [1995] on the supervision of quantitative packaged goods; and the following technical specifications and regulations shall apply to this standard. 3.1
Taobaigan flavored liquor Taobaigan flavored liquor is made from grains through traditional solid-state fermentation, steaming, aging, and blending. It does not contain edible alcohol or non-liquor fermented flavoring substances. It has a complex aroma with lactic acid ethyl ketone and ethyl acetate as the main components. 4 Product classification
According to the alcohol content of the product, it is divided into:
Commercial degree elimination - elimination accuracy 41%--60K\ (milk fraction; low beer
5.1 Sensory requirementsbzxz.net
Wine 25%~40% (volume fraction):
The sensory requirements of high-alcohol wine and low-alcohol wine should meet the requirements of Table 3 and Table 4 respectively. 1) In 1989, the alcohol content of individual varieties of Ningxia products in the West was 60% of the volume of the product) 7QR2656
Foreign test
Table 1 Sensory requirements of high-alcohol wine
Colorless or transparent
: Milk can
The same natural method is used for complex aroma
Western flavor, that is, you can taste it for a long time
No floating, no drift.
The solution can only be milk and acid Lu
the main body of the personality
Western body test,
its wood style
can appear in many white utensils and can be long-lasting and: G heart with two government effects under the next section, when the wine is less than 1%
wrapped? Low alcohol sensory requirements, clear, bright, especially starch, with a typical flavor of the product with a long aftertaste, and the main features of the product are the aroma, mellow and moist, with a clear difference in taste. The product must meet the requirements of the standard or the quality standard. The cyclization requirements of the wine should be very high. The total gum content is 2:3 (): () The product has a gum ester content of 3:1/g!
41.~Label value allowed is +1.)
%-4: Effective. Form 1
Table 4 Physical and chemical requirements for low alcohol wine
Reduction degree (number of operations)/
Limit/capacity
Net content Fh/g/L:
Three energy <
2.5-40 (label value allowed is 110
53 Hygiene requirements
Hygiene requirements should comply with the provisions of G No. 2757
Net content
Avoid complying with the user's technical supervision [1995] No. 3 The number of compliance analysis method
sensor requirements, physical and chemical requirements according to /T10345 filter, health requirements according to GB/T'500,48. Net weight inspection according to JF1070: inspection rules and signs, packaging, transportation, purchase inspection rules and signs, packaging, transportation, storage according to GB/20346. Elimination accuracy according to G10344, can be expressed as "%1" QB26562004
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.