This standard specifies the terms and definitions, classification, requirements, test methods, inspection rules and marking, packaging, transportation and storage of refreshing yellow wine. This standard applies to refreshing yellow wine brewed from grain fermentation. QB/T 2746-2005 Refreshing Yellow Wine QB/T2746-2005 Standard download decompression password: www.bzxz.net

ICS 67.160.10
US number: X62
Registration number: 16427-2005
Light Industry Standard of the People's Republic of China
QB/T2746—2005
Qingshuang typeChinese rice wint2005-07-26 Issued
National Development and Reform Commission of the People's Republic of China2006-01-01Implementation
This standard is proposed by the China Engineering Industry Federation. This standard is issued by the National Center for Food Standardization. Foreword
QB/T2746-2005
This standard is issued by: Jiangsu Huangjiu Professional Committee of the Wine Association, Guobao Nong Wine Co., Ltd., Zhangjia Niangrun Co., Ltd., Nantong Huhuangxiao Co., Ltd., Jiangsu Province, Pinlejia Inspection Center, China Food Industry Research Institute. The main drafters of this standard are: Bu Jian, Zhou Ming, Liu Hefu, Qin Bin, Mei Pin. Zhan, Xia Fang, Zhu Bing, Ka Yigang, Zhang She. This standard is issued for the first time.
1 Specification
Refreshing Huangjiu
QB/T2746-205
This standard specifies the terms and text, capital, requirements, test methods, inspection rules, packaging, transportation, and storage of refreshing Huangjiu.
This standard applies to the decision-making type yellow 2 standard without reference documents
The clauses in the following documents become the clauses of this standard through reference in this paragraph. For any referenced document of the first period, all subsequent single (including the referenced document) or version thereof shall not be applicable to this standard. However, the latest version of this document can be used if the basic standard is reached through the discussion: From the product without date, the latest version shall apply to this standard, GH2758 Sanitary standard for developmentbzxZ.net
GB2760 Sanitary standard for food
BBB1? Food color (ammonium acylate method, ammonia method, wine method) GB10344 General rules for labeling of pre-packaged alcoholic beverages
GHT13662.2M Miaozhou
GB17946-2U Shaoxing Gou (Shaoxing Huangsi) JF1070 Basic supervision and inspection rules for quantitative packaged goods National flow inspection and quarantine general level including No. 75 Metrological Supervision of Quantitative Packaged Goods 3 Terms and definitions established in GB/113662-2000 and the following technical definitions apply to the standard. 3.1
Qingkhuang type Chincserice wine Made from rice, koji, etc. as raw materials: adding koji (or some enzyme preparations and yeast as fermentation agents, and processed by steaming, fermentation, boiling, filtering, decocting, storage and blending, the taste range is Yan brewing wine. 3.2
Marking age of wine
The age of wine marked on the label shall be calculated by blending the same amount of Sichuan board. The base should be the grade of origin, and the base marked by the grade should not be less than 50%, calculated according to the integral).
Modify GB13662-2000 definition 3.3
aggregate
precipitate (or sediment) naturally produced during the storage of finished wine, _GH/F13GG22MM definition 3.4
4 Classification
4.1 According to the total sugar content, the products are divided into categories,
, English wine: total sugar content equal to or low 5.0/L: QH/12746-2005
semi-wine: total sugar content 15.1/L~4.0g/L: fine wine: total sugar content 40.1~
4.2 According to the product quality, they are divided into "first crack" and "first level" 5 requirements
sensory requirements
variable requirements,
5.2 Physical and chemical requirements
5. 2. 1 Dry yellow wine
Half Shi'an store
Half attached to the city wine
+ female life
Dry funeral sign
T yellow wine
"Si Tian Zheng
Should be derived from the requirements of the development of 2.
Total (in g)
Essence (20)/% volume fraction effect:
Total aldehyde: in terms of etiquette acid>/8:
Point long enzyme state test: (
Hydrogen billion calcium:
Fashion cool with ///
Empty yellow Li Lan wing disaster, clear Ke transparent, there is light Xu: flow (altar) wide there are gathered flowers of its production of real wine material examination of the consumption of the creation. Dirt foot fragrant policy clean alcohol benefit, evaluation of English, no different speed||t t||not and, and refreshing, taste
nourishing and, female leaves, refreshing, taste
smooth, steaming. * The difference between the tears of the Austrian type with the trapped table 2
Tao Shui Ganjiu
soft and sand, relatively active inflammation, Yuan peculiar taste
family gift. Rescue years refreshing, Yuan Jin taste
,,,
The wine body did not try immediately, the second has the public effect of the fee life style e
non-Senmi point liquid
8.0~ 15.0
Let, trap the east and the west, when the degree is 11, the actual points are as follows: non-potential return shape estimation, each energy efficiency and 3 amount of alcohol when reported 1 (body, points, to, (pieces of public funds, internal technical points
production, oxygen standard can reach
semi-dry yellow wine
should contain this 3 firm requirements.
Total (in micro g/)
Non-station limit substances:
Source station degree (20% (centimeter road)
Total version milk calculation //
Kaibei Li g/)
8-AZ/mgL
Parts energy (in acetyl to)/(g/)
+: 72
In 2: - Table 2.
5.2.3 Semi-sweet wine
Requirements for the actual requirements of Table 4
According to the actual requirements/)
Tax transfer (20Y)/% (volume)
Anti-development flow
-*2/1g/
Make ester (version)
1: Table 2.
Through the following table
5.3 Work requirements
Contains GB2758 light:
Super rice style
Tide rice blue wine
15. 1-.4: 9
.H CJ6.J
2.5--.7.1
4G.1--100
8.0--23.0
3. 3- 4.5
DR/T 274F --2005
Non-rice wine
QB/T27462005
5.4 Net content
Shall meet the requirements of the Order No. 7S of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. The net amount of yellow wine can be expressed in grams or thousand.
5.5 Other requirements
5.5.1 According to production needs, in the process of sour wine, the edible and medicinal materials that meet the national regulations can be mixed and fermented.
5.5.2 Yellow styrene should be added according to the provisions of B276 (in accordance with the requirements of GB8817): No other substances other than self-generated substances should be added.
6 Test method
6.1 Sensory
Evaluate according to GB/T13662-20006.1 method. 6.2 Total sugar (in terms of glucose)
Test according to GB/T13662-20006.3 method 6.3 Non-sugar solids
Test according to GB/T13062-20006.4 method. White.4 Alcohol
Test according to method 6.5 of GB/T13662-2000: 8.5pH
Test according to method 6.6 of GB/T13662-2000 6.6 Total acid (calculated as lactic acid) and amino acid nitrogen are tested according to method 6.7 of GB/T13662-2000 6.7 Calcium amide
Test according to method 6.8 of GB/T13662-2000 6.8β-Ethanol
Test according to method 6.9 of GB/T13662-2000: 6.9 Volatile esters (calculated as ethyl acetate)
Test according to method 7.2 of GB/T17946-2000.
6.10 Net tert-butyl
Test according to method JJF10U.
7 Inspection rules
7.1 Batch and sampling
According to 7.1 and 7.2 of GB/13662-2000. 7.2 Inspection categories
7.2.1 Factory inspection
7.2.1.1 Product quality inspection The quality inspection department of the production enterprise shall inspect each batch according to the standards: the products that have passed the inspection and issued the certificate can be shipped. 2.1.2 Factory inspection: non-sugar solids, alcohol content, total cross-linking, benzoic acid, PH, argon, fat, total bacterial count, net product content and label. 7.2.2 Type inspection
7.2.2.1 The inspection items are all in accordance with the provisions of 5.1-5.5 of this standard: 7.2.2.2 Other items shall be carried out in accordance with the provisions of 7,3.2.2 of GB/T13662-2. 7.3 Classification of unqualified items
QB/T2746-205
Class A unqualified: sanitary requirements, net content, container, non-solids, alcohol content, total acid, nitrogen acid sensitivity: Class R unqualified: total, total, acetyl phthalate, selective shrinkage, calcium oxide, 7.4 Judgment rules
7.4.1 The tensile sample must be fully qualified, and the whole batch of products is qualified. 7.4.2 If any of the biological indicators does not meet the requirements, the batch of products is judged to be unqualified. 7.4.2 If item (or two items) do not meet the requirements, two samples can be deducted from the batch of products for re-testing: the test results shall prevail: if item A is still unqualified after re-testing or item B is unqualified, the whole batch of products shall be judged as unqualified. In addition to the provisions of GB[0344], the product name shall be clearly marked as "active yellow calcium" and the "type" shall also be marked. Other provisions are in accordance with GB/T13GG2.2.
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