This standard specifies the origin, terms and definitions, requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of Gujing Gongjiu. This standard applies to Gujing Gongjiu approved for protection by the national quality supervision, inspection and quarantine administrative department in accordance with the "Provisions on the Protection of Products from Origin". GB 19327-2003 Gujing Gongjiu GB19327-2003 Standard download decompression password: www.bzxz.net

GB19327—2003
This standard is a full-text mandatory standard.
This standard is formulated with reference to the "Regulations on the Protection of Products of Origin", GB17924--1999 "General Requirements for Products of Origin" (GB/T10781.1-1989 "Luoxiang Liquor" and GB/T11859.1-1989 "Low-alcohol Luxiang Liquor"), and the range of trace component values ​​is added
Appendix A of this standard is a normative appendix.
This standard is proposed by the State Administration of Standardization. This standard is under the jurisdiction of the National Product of Origin Standardization Working Group. The drafting units of this standard are: China Standardization Association, Anhui Gujing Liquor Co., Ltd. The main drafters of this standard are: Lu Jianchun, Shen Yifang, Gao Jingyan, Gao Yueming, Yang Ming, Lai Dengfeng, Wei Wei, Zhou Qingwu. 1 Scope
Product of Origin Gujing Gongjiu
GB 19327—2003
This standard specifies the geographical origin, terms and definitions, requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of Gujing Gongjiu.
This standard applies to Gujing Gongjiu approved for protection by the national quality supervision, inspection and quarantine administrative department in accordance with the "Regulations on the Protection of Products from Places of Origin".
2 Normative References
The clauses in the following documents become clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, its latest version applies to this standard. GB1351 Wheat
GB2757 Hygienic Standard for Distilled Spirits and Blended Liquor GB5749 Hygienic Standard for Drinking Water
GB/T5009.48 Analytical Methods for Hygienic Standard for Distilled Spirits and Blended Liquor GB/T 8231 Sorghum
GB/T 10345. 1bZxz.net
General principles for testing methods for liquor
GB/T 10345.2
Method for sensory evaluation of liquor
GB/T10345.3 Testing method for alcohol content in liquorGB/T10345.4 Testing method for total acid in liquorGB/T10345.5 Testing method for total ester in liquorGB/T10345.6 Testing method for solid matter in liquorGB/T 10345.7
Test method for ethyl acetate in liquor
Gas chromatography
GB/T10345.8 Test method for ethyl caproate in liquor (GLC)GB10344 Labeling standard for alcoholic beverages
GB/T10346 Rules for liquor inspection
Terms of liquor industry
GB/T 15109
3 Geographical scope of origin
The geographical scope of origin of Gujing Gongjiu is limited to the scope approved by the national quality supervision, inspection and quarantine administrative department, see Appendix A. 4 Terms and definitions
The terms and definitions established in GB/T15109 and the following terms and definitions apply to this standard. 4.1
Gujinggong Liquorgujinggong Liquor
Using high-quality wheat from the Zhunbei Plain of Anhui Province, high-quality groundwater from Gujing Town, and high-quality sorghum from a specific raw material base as raw materials, and using natural microorganisms in the specific ecological area of ​​Gujing Town, Bozhou City, the liquor is produced according to the traditional Gujinggong Liquor process.1
GB19327—2003
Gujinggong Liquor Daqugujinggongliquorbrick shaped rawstarterUsing high-quality wheat as the main raw material, three types of Daqu are made according to the traditional production process of Gujinggong Liquor, also known as "two flowers and one volt" Daqu. That is, "peach blossom qu" (medium temperature qu) is made in spring; "volt qu" (high temperature qu) is made in summer; and "chrysanthemum qu" (medium and high temperature qu) is made in autumn. 4.3
Storage time of liquor
The time for the base liquor and flavoring liquor of Gujinggong Liquor to be stored and matured in pottery jars is measured in years. 4.4
Fermentation cycle
The time from opening the cellar to collecting dregs, mixing ingredients, serving, distilling, adding pulp, cooling, adding koji, and then entering the cellar to the next opening of the cellar to produce cheese, and so on. It is an important production process for brewing Gujing Gongjiu. 5 Requirements
5.1 Raw material requirements
5.1.1 Water source
Water shall comply with the provisions of GB5749.
5.1.2 Sorghum
Comply with the provisions of GB/T8231, requiring full grains and strong glutinous properties. 5.1.3 Wheat
Comply with the provisions of GB1351, requiring white soft winter wheat. 5.1.4 Daqu
Use Gujing Gongjiu Daqu.
5.2 Brewing environment
Comply with the geographical scope of the provisions on protection of geographical origin. The origin protection area of ​​Gujing Gongjiu is located at an altitude of 32m to 42m. It has four distinct seasons throughout the year, sufficient sunlight, mild climate, an annual average temperature of about 15.6℃, and an annual average rainfall of about 1065.8mm. The warm and humid climate and Gujing water system have nurtured the survival and reproduction of the microbial flora of Gujing Gongjiu with dumbbell-shaped Bacillus as the main functional bacteria. These microorganisms produce a series of beneficial metabolites mainly composed of ethyl hexanoate during metabolism. 5.3 Production process requirements
Gujing Gongjiu is the product of the combination of traditional technology and modern microbial technology. With sorghum as the main raw material, Gujing Gongjiu Daqu with rich dumbbell-shaped Bacillus and a storage period of not less than six months is used. The medium-temperature qu, high-temperature qu and medium-high-temperature qu are mixed in different proportions and used in different rounds. Three rounds of fermentation cycle are used for production every year, with the first two rounds lasting two months each and the third round lasting eight months. The unique process of "three highs and one low" (high starch in the pool, high acidity in the pool, high water content in the pool, and low temperature in the pool) and "three cleans and one control" (steaming raw materials, steaming auxiliary materials, steaming the pool bottom, and controlling pulp to remove impurities) is used. The wine is distilled in layers according to different fermentation cycles, and the wine is picked according to quantity and quality. The three typical wine bodies of cellar fragrance, mellow fragrance, and mellow sweetness are stored in pottery jars for more than three years. After tasting, analysis, blending and aging, they are packaged and shipped out of the factory. It takes no less than five years from the input of raw materials to the shipment of products. 5.4 Sensory requirements
Sensory requirements are shown in Table 1.
Alcohol content 50% (V/V)
Above (superior grade)
Elegant cellar fragrance, pleasant mellow fragrance
Mellow and sweet, sweet and refreshing,
Fragrance in the taste, long aftertaste
5.5Physical and chemical indicators
Physical and chemical indicators are shown in Table 2.
Alcohol content/C%(V/V)I
Total acid (calculated as acetic acid)/(g/1.）
Total ester (calculated as ethyl acetate)/(g/L)Ethyl hexanoate/(g/L)
Solid matter/(g/L)
Official requirements
Alcohol content 49%(V/V)-
40%(V/V) (superior grade)
Alcohol content 39%(V/V)~
31%(V/V) (superior grade)
None Color (or slightly yellow) transparent, no suspended matter, no precipitation, elegant cellar aroma, mellow and refreshing
mellow and soft, clean and refreshing, fragrant
meaning in taste, long aftertaste
elegant cellar aroma, mellow and natural
mellow and soft, refreshing, fragrant
meaning in taste, pleasant aftertaste
with a unique style of fragrant and elegant strong aroma Table 2 Physical and chemical indicators
Requirements (excellent grade)
Above 50
Note: The alcohol content is allowed to be ±1% (V/V). 5.6TProduction indicators
According to GB2757.
6 Test method
According to the provisions of GB/T10345.1GB/T10345.8.GB/T5009.48. 7 Inspection rules
According to the provisions of "Measurement Supervision of Quantitative Packaged Commodities" and GB/T10346. 8. Marking, labeling, packaging, transportation and storage GB 19327 -2003
Alcohol content 30% (V, V)
Below (superior grade)
Elegant cellar aroma, mellow and comfortable
Sweet and refreshing, pleasant aftertaste
Below 30
Marking and labeling shall be in accordance with GB10344, and the "origin product mark" may also be marked at the same time. Packaging, transportation and storage shall be in accordance with GB/T10346.
GB19327--2003
Appendix A
(Normative Appendix)
Map of the origin of Gujing Gongjiu
000s :1 7
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