This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, shipping and storage requirements for sesame-flavored liquor. This standard applies to distilled liquors with sesame-flavored liquor style, which are made from sorghum, wheat (with skins), etc., through fermentation, distillation, storage and blending. QB/T 2187-1995 Sesame-flavored liquor QB/T2187-1995 Standard download decompression password: www.bzxz.net

QB/T2187-1995
This standard is formulated based on the special production process and typical style characteristics of sesame-flavor liquor. It is different from Luzhou-flavor, rice-flavor, wind-flavor, and Bo-flavor liquors.
In this standard, "3-methylthiopropanol" is the characteristic component of sesame-flavor liquor, and a certain amount of "ethyl caproate" and "ethyl acetate" are related to the characteristics of this flavor, so these three indicators are listed in the standard. Among them, "3-methylthiopropanol" appears in the liquor standard for the first time, and its corresponding test method is listed in Appendix A. Appendix A of this standard is the appendix of the standard.
This standard is proposed by the Food and Papermaking Department of China Light Industry Association. This standard is technically managed by the National Food Fermentation Standardization Center. The drafting units of this standard: Shandong Jingzhi Wine Co., Ltd., China Food Fermentation Industry Research Institute, Shandong Food Industry Corporation. The main drafters of this standard are: Wang Haiping, Yu Zhenfa, Tian Qijing, Hu Guodong, Zhou Lixiang, Jiang Zumo, Wang Hongqin, Cao Guiying. 176
Light Industry Standard of the People's Republic of China
Sesame-flavored Chinese Spirits
Zhi Ma--flavour Chinese SpiritsQB/T 2187—1995
This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for sesame-flavoured Chinese Spirits. This standard applies to distilled liquors with the style of sesame-flavoured Chinese Spirits made from sorghum, wheat (bran), etc., through fermentation, distillation, storage and blending.
2 Referenced 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 are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB191-1990 Pictorial marking for packaging, storage and transportation
GB/T1351-1986 Wheat
GB2757-1981 Hygienic standard for distilled spirits and blended liquorsGB5009.48-1985 Analytical method for hygienic standard for distilled spirits and blended liquorsGB10344-1989 Labeling standard for alcoholic beverages
Testing method for liquor
GB 10345-1989
Inspection rules for liquor
GB10346—1989
ZBB22004---1985 Sorghum
3 Technical requirements
Raw material requirements
Sorghum shall comply with ZBB22004.
Wheat shall comply with GB1351.
3.1 Sensory requirements
Should comply with the provisions of Table 1.
Elegant and pure sesame aroma
Colorless (or slightly yellow), clear and transparent, no suspended matter, no precipitation. Pure sesame aroma
Mellow and delicate, harmonious aroma, long aftertaste
Has the outstanding style of this product
Approved by China Light Industry Federation on December 5, 1995
Mellow and harmonious, long aftertaste
Has the obvious style of this product
Has sesame aroma
Mellow and clean aftertaste
It has the inherent style of this product
Implemented on July 1, 1996
3.2 Physical and chemical requirements
QB/T 2187—1995
3.2.140.1～59.0%(V/V) liquor shall comply with the requirements of Table 2. Table 2
Alcohol content (20C), % (V/V)
Total acid (in acetic acid), g/L≥
Total ester (in ethyl acetate), g/L≥
Ethyl acetate, g/L≥
Ethyl hexanoate, g/L
3-methylmercaptopropanol, mg/L≥
Solid matter, g/L≤
Note: No substances other than those produced by self-fermentation may be added to the product. Superior product
Qualified product
40.1~59.0 (the allowable difference for label indication is ±1.0)0.50
3.2.235.0～40.0% (V/V) Wines shall comply with the provisions of Table 3. Table 3
Alcohol content (20℃), %(V/V)
Total acid (calculated as acetic acid), g/L≥
Total ester (calculated as ethyl acetate), g/L≥
Ethyl acetate, g/L≥
Ethyl caproate, g/L
3-Methylmercaptopropanol, mg/L≥
Solid matter, g/L≤
3.3 Hygiene requirements
Superior products
0.10~0.80
Qualified products
35.0~40.0(The allowable difference for label indication is ±1.0)0.40
The three indicators of methanol, fusel oil and lead shall comply with the provisions of GB2757. 4 Test methods
0. 10～0. 60
4.1 The inspection of sensory organs, alcohol content, total acid, total ester, ethyl acetate, ethyl caproate and solids shall be carried out in accordance with GB10345. 4.2 The inspection of hygienic indicators shall be carried out in accordance with GB5009.484.3 The inspection of 3-methylthiopropanolbZxz.net
shall be carried out in accordance with Appendix A (Appendix to the standard).
5 Inspection regulations
5.1 Batch
The products with the same quality and the same quality certificate produced in each shift are considered as a batch. 5.2 Sampling
Take samples according to Table 4 and randomly select one bottle from each box. 178
5.3 Delivery inspection
Surrounding, box
1201~~35000
>35001
QB/T 2187-—1995
Sample size box
5.3.1 Before the product leaves the factory, the technical inspection department of the manufacturer shall be responsible for the batch inspection according to the provisions of this standard. Only the products that meet the requirements of the standard and are issued with a quality certificate can leave the factory. 5.3.2 Delivery inspection items
Methanol, fusel oil, sensory, alcohol content, total acid, total ester, ethyl acetate, ethyl acetate, solids, net content and label. 5.4 Routine inspection
5.4.1 Routine inspection items
In addition to the delivery inspection items, there are also lead and 3-methylmercaptan. 5.4.2 In general, routine inspections shall be conducted every six months. They shall also be conducted in any of the following circumstances. a.
Changes to major raw and auxiliary materials;
Changes to key processes and equipment;
When newly trial-produced products or normal production products are stopped for more than 3 months and then resumed, the national quality supervision agency shall require routine inspections. 5.5 Rules and Regulations
5.5. 1 When one of the sanitary indicators (methanol, fusel oil, lead) and label or 3-methylmercaptopropanol in the inspection results is unqualified, the entire batch of products shall be judged as unqualified.
5.5.2 When one of the physical and chemical inspection items in the inspection results is unqualified, samples of twice the amount shall be taken from the same batch of products for re-inspection, and the re-inspection results shall prevail.
5.5.3 If one (or more) of the re-inspection results still does not meet the physical and chemical index requirements of "qualified products", the entire batch of products shall be judged as unqualified.
If the re-test results still do not meet the physical and chemical index requirements of "superior product" or "first-class product" marked on the label, but meet the requirements of the next level ("first-class product" or "qualified product"), it can be downgraded. 6 Marking, packaging, transportation and storage
6.1 Marking
6.1.1 Label marking
Perform in accordance with GB10344.
6.1.2 Outer packaging mark
The outer packaging box should be marked with the name of the wine, the name and address of the manufacturer, the net content and the number of bottles, the production date, and the words and signs of "Handle with care" and "Do not place sideways". Its use shall be carried out in accordance with the provisions of GB191. 6.2 Packaging
6.2.1 The inner packaging must be a packaging bottle that meets the food hygiene requirements. The bottle body is straight, clean, tightly sealed, and free of wine. 6.2.2 The outer packaging must use a qualified packaging box, and there must be anti-bag and anti-collision spacer materials in the box. 6.2.3 Packaging capacity, the average net content of 20 bottles at 20℃ is allowed to deviate: less than 500mL/bottle (excluding 500mL/bottle) is ±4%; more than 500mL/bottle (including 500mL/bottle) is ±2%. 6.3 Transportation and storage
According to 4.3 and 4.4. 179
A1 Principle
QB/T 2187—1995
Appendix A
(Appendix to the standard)
Test method for 3-methylmercaptopropanol
(Gas chromatography)
Different components have different distribution coefficients in the gas and liquid phases. They can be separated in the capillary column driven by the carrier gas and then ionized in the hydrogen flame for detection. The internal standard method is used for quantification. A2 Test method
A2.1 Apparatus
A2.1.1 Capillary gas chromatograph equipped with a hydrogen flame ionization detector. A2.1.2 Micro syringe, 10μL.
A2.2 Reagents and materials
A2.2.1 3-methylmercaptopropanol, chromatographic grade. For standard sample, prepare 1% (V/V) solution [prepared with 60% (V/V) ethanol]. A2.2.2 2-Ethyl butyric acid, chromatographic grade. For internal standard, prepare 2% (V/V) solution C (prepared with 60% (V/V) ethanol). A2.2.3 Stationary liquid: FFAP or PEG20M. A2.3 Test procedure
A2.3.1 Chromatographic column and chromatographic conditions
a. Use FFAT (bonded type) capillary chromatographic column, the column length is not less than 30m, and the column inner diameter is preferably 0.3mm. The carrier gas is high-purity nitrogen. After the column temperature is kept at 50℃ for 2min, the temperature is raised to 70℃ at 3.5℃/min, and then the temperature is raised to 100℃ at 6℃/min, and then the temperature is raised to 210℃ at 15℃/min, and then kept at this temperature for 10min. The chromatographic conditions such as the flow rate of carrier gas, hydrogen, and air vary with the instrument. The best operating conditions should be selected through experiments to completely separate 3-methylmercaptopropanol from the internal standard peak and other components in the wine sample. b. A TEG20M cross-linked capillary column is used, the column length is not less than 30m, and the inner diameter of the column is preferably 0.25mm. The carrier gas is high-purity nitrogen. The column flow rate is about 1.3mL/min. The column temperature is kept constant at 60℃ for 2min, and the temperature is raised to 180℃ at 3.5℃/min, and the constant temperature is continued for 15min. The detection temperature is 220℃, and the vaporization temperature is 220℃. The chromatographic conditions such as the flow rate of carrier gas, hydrogen, and air vary with the instrument. The best operating conditions should be selected through experiments to completely separate 3-methylmercaptopropanol from the internal standard peak and other components in the wine sample. A2.3.2, Determination of standard sample value
Pipette 0.10mL of 1% 3-methylmercaptopropanol solution and transfer it to a 10mL volumetric bottle. Then, add 0.10mL of 2% internal standard solution and dilute to the scale with 60% (V/V) ethanol. The concentrations of 3-methylmercaptopropanol and internal standard in the above solution are 0.01% (V/V) and 0.02% (V/V), respectively. After the chromatograph baseline is stable, select 1μL of sample with a micro syringe, record the retention time and peak area of ​​the 3-methylmercaptopropanol peak, and use the ratio of its peak area to the peak area of ​​the internal standard to calculate the relative correction factor value of 3-methylmercaptopropanol. A2.3.3 Determination of samples
Put 10.0 mL of the wine sample into a test tube, transfer 0.10 mL of 2% internal standard solution, mix well, and inject the sample under the same conditions as the value determination. Determine the position of the 3-methylmercaptopropanol peak according to the retention time, and determine the peak area of ​​3-methylmercaptopropanol and the peak area of ​​the internal standard. Calculate the ratio of the peak areas and the content of 3-methylmercaptopropanol in the wine sample. A3 Calculation
（1）
（２）
Wherein X-
QB/T 2187—1995
-3-methylmercaptopropanol content in wine sample, mg/L; - relative correction factor of 3-methylmercaptopropanol A standard sample f value determination internal standard area; Az
standard sample f value determination 3-methylmercaptopropanol area; - 3-methylmercaptopropanol area in wine sample; internal standard area added to wine sample;
relative density of internal standard;
-relative density of 3-methylmercaptopropanol;
amount of internal standard (added to wine sample), mg/L. The allowable difference of the results
The difference between two determinations of the same sample shall not exceed 10%, retain two decimal places, and report the results. 181
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