Some standard content:
This standard is a full-text mandatory standard.
GE19265—2003
This standard is formulated based on the general requirements for origin-related products in 17924-1999. Appendix A of this standard is a normative annex, and the requirements and supplementary requirements are informative annex. This standard is issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China. The standardization working group for origin-related products in this standard is: 1. This standard was drafted by: China Great Wall Tendon Wine Co., Ltd., Hebei Province Shenlu County Winery, Hebei Province Zhangjiakou City Great Wall Rongzao Jizhou Company, Shangbei Province Huailai Rongfu Main Garden Wine Co., Ltd., Hebei Province Huailai County Quality and Technical Supervision Li Shibiao Main Process Single Person Send Full Welcome Yaming, Brand Fei Duo Jianhua, Zheng Jianzhong, Use Jiqing Yueshu Year Zhang Mo Sales Guo Rongming 1 Fan Diagram
Origin City Products Shacheng Wine
CB19265-2303
This standard stipulates the definition of the Beijing origin of Guangsha City, the technical definition of the product category, the main technology, the test method, the inspection specification, the marking packaging, transportation and storage.
This standard is applicable to the products of the origin of the sun department according to the provisions of the origin of the city product protection 3 on the city product of the origin of the city of Shacheng grapes.
2 Normative References
The clauses in the following documents become the specific clauses of this standard through reference in this standard. They are periodic documents and their subsequent revisions do not apply to this standard. However, the new versions of these documents may be used by the service provider or the service provider. For referenced documents not marked with a quotation, the latest version shall apply to the new version of GB/T1501-1987. For packaging drawings, GB/T1501-1987 (GB/T1501-1987). B275R Fermentation Hygiene Standard GB/T4729.2 Food Microbiological Examination Determination of Total Bacteria GB/T4729.3 Food Microbiological Examination Coliform Group GB/T1501-1987 Food Microbiological Examination Method for Determination of E. coli Group GB/T1501-1987 Food Microbiological Examination Method for Determination of E. coli Group GB/T1501-1987 Food Microbiological Examination Method for Determination of E. coli Group GB/T1501-1987 Glue wine
Grape wine test method
GB:T15035
LiK/117204 Quick cooking wine classification
G3556-1097 White wine inspection
NY/T428 Green package food and drug
Special product packaging commodity measurement supervision regulations due to the National Technical Supervision Bureau No. 13) 3 Origin range
Diamond city grape livestock production city limited origin Tibetan products general class door vibration according to the most origin city Guang product protection plastic 3 slippery letter origin range.
4 Terms and definitions
G6/T15:37, GH1385, G/T20 and the following terms and meanings apply to this standard. 4. 1
Shacheng Shacleligwine
It is made from fresh grapes suitable for the production of white sand (not from the micro-region) and is fermented or brewed within the prescribed protection scope.
5 Product classification
Shacheng Shacleligwine products include white mushroom wine, red mushroom wine, pink wine, solid wine, modern wine, and brandy. GB19265-2003
6 Requirements
6.1 Raw materials
6.1.1 Origin
Shacheng Shacleligwine's raw materials come from Weibihou, the origin of China. 6.1.2 Varieties
B.1.2.1 Varieties that can be made into street wines: Longxian, Luduoli, Miaoling, Huixushengling, Eyingze, Changxiangsi. Aoshishang, Baiyukuan, Chengjiang, Dongpinot
6.1.2.2 Varieties of pure red wine: Zhiluzhu, Meichongchaoshe, Longzhuzhujiupianna, Meixikongpinlizhuzengfangkuaiheidi.
6.1.2.3 Varieties of natural wine: Jingfei, Longpi, Duoli, Meixiu, Changxi, Geluwu, Jiamei, Xifang. , 1.2.4 Varieties of pink wine: Jiameishiraz, Longyan, Geji, Jiameishiraz, Pinaoshishang ... 6.1.2.5 Varieties of the following varieties: Duduoshun, Panbizhan, Youling, Nuomotan, Longyan Shumeixin, Changxiangsi, Yazhanxiang 6.2.6 Varieties of the following varieties: Taiyuyuan, Wanchongbai, Shanjuer, Longxian. 6.1.3 Storage quality
6.7.3.1 Cultivation
See Appendix B, Appendix.
6.1.3.2Production
Specialty
100kg with excellent quality180hm2
6.1.3.3External
The fruit has reached physiological maturity, the skin color is uniform, the aroma is outstanding: the fruit is fresh, complete and clean; there are no rotten fruit, cracked fruit, or fruit without dirt:
3.1.3.4Chemical index
The content of bacteria suitable for making wine (calculated by test tolerance) is 1/T, 0R/T~2.05/L. The natural type commercial type contains 261*/1, the content of lactic acid (calculated by microbial acid) is 7.2/~11A/1. The content of alcohol for brewing is 40%T, the content of colloid is 5 x/E--1C, 3 R/1..
5.2 Technology
5.2.1 Two processes for white wine
6.2.1.1 Fresh white wine
After the grape juice is harvested and sorted, the fermentation temperature is controlled at about 14°C, and the fermentation period is less than 1 month. 6.2.1.2 Deacidification type white grape wine
The grape juice must be fermented in the juice room: the fermentation temperature is controlled at 14-22℃ and can be stored for more than 18 hours. It must be aged through aging,
6.2.2 Natural medicinal wine process
6.2,2.1 Acidification type white grape residue
The grape juice is placed in a whole bottle and the fermentation temperature is controlled at 260g/1. The sample is selected, and the fermentation temperature is controlled at 2116. The finished product is not aged enough! Children allow to call the original "supplement. Aged more than 3 months 6. 2. 2. 2 Sweet red grape wine || tt || Effective still buy raw English white box polysaccharide 260 area. To save, external drama long vision pants, drift hair, fermentation stealing space example in 2-15 minutes, production, confidentiality of natural sugar content to achieve product physical and chemical love, bleaching reduction is insufficient, only the original household orchid supplement. Acid less than 18 months.. || tt || 6. 2.3 Red grape wine process || tt || 5. 2. 3. 1 Fresh red grapes must be harvested and sent out to remove the aldehydes and aldehydes induced by the fermentation. The fermentation period must be controlled at 25 to 6 months. 6.2.3.2 Aged red grape wines must be harvested and sent out to remove the aldehydes and aldehydes induced by the fermentation. The fermentation period must be controlled at 21 to 20 minutes. After the fermentation, the lactic acid can be reduced by 3 to 20 minutes. European red grape wines must be stored for more than 13 hours and must be aged for 6 months or less. 4 Rosé wine process
After harvesting, sorting, removing acid and debris, the wine is separated and harvested when the color meets the specified requirements: the wine is melted in an environment with humidity of 16-22℃ for more than 6 months
6.2.5 Sparkling wine process (sparkling fermentation) After the bacteria are harvested and sorted, the pre-fermentation temperature is controlled at 7-15℃, and the wine is fermented. The original quality is treated, and special wine mothers are added. The temperature is controlled at 10-12℃ for secondary fermentation , positive force to small .5P, fermentation training bundle bottle tower ticket less than 12 months, bottle, north shelf material distance, light pressure, full and dirt, support seat online. 5.2.6 Brandy process
When the fruit is collected and the wine is pressed and fried, it should be slightly to 4 days of fixed heat illumination device to verify the two US plates, the case of rapid tour through the wine test 27 degrees ~ 2 pressure, the second Yan retains 68 to 7 bottom. Filter, people's water reduction for more than 36 months, hook some, map, qualitative treatment, 6.3 high sensitivity index
hair tour Xie wine storage sensitivity index plate meets ! Regulations. 6.3.1
F packaging wine sensory indicators
white before
near holiday, do cost city
green, get yellow, art inhibition,
red papa wine
replace red, deep red treasure cloth
pick red tendons of sprinkle
bubble Xie Shu wine
come to build a home
pick red lake ring color, line drink yellow belt learning, Yi Qing selected light
of inquiry
free English package, dense and smooth near month
Red, red ...The quality of the product is mellow, creative, and the taste is smooth, elegant, and the taste is full. It has a sensitive taste and should be in accordance with the requirements of Table 2. 5.3.2 Brandy sensory indicators: blue to gold, digestible, and the most physical and chemical indicators. 6.4 Physical and chemical indicators: mellow, rich, first difficult, lead, and indicate the holder 6.4.1 Fermentation age wine physical and chemical indicators should comply with Table 3. Request yuan, group average Gh 19265--2003
Emperor Plastic Natural)
Environmental hair gel (limited to 1)
High-quality chemical index mz
Total chemical index m/1.
Ten to be obtained (g/1)
Degradation 3 reverse fermentation has spherical chemical standard
Comparative chemical type
, fast Jiang fee per Hui
1. G--1.5
Social, product technology CB/T17204 standard implementation of the two-effect connection GB/T15C3" current fixed effect line green quantity partial benefit connection 3/:533: provisions of technical implementation 6.4.2 non-thin transfer quick release quantity according to B11856 provisions. 6.5 Hygiene indicators
Fermentation surface health indicators according to G 278 provisions. 7.1.1 The main three-way shall comply with the provisions of Chapter 5 of G11856-1597, 7.1.2 The group of clinical steps shall be implemented in accordance with B/T13038. 7.2 Physical and chemical standards
7.2.1 The physical and chemical indicators of the poisonous spray shall comply with GE:T 15037. 7.2.2 "Land 8 State B108 Ship 2".
The degree of implementation of the wine standard GR/15033. 7.2.3
7. 3 Hygiene indicators
7.3.1 Total quantity GB/4789.2 7.3.2 BT4783.3 7.33 GB/T009, 2 Regulations
3 Inspection regulations
8.1 Batch
Products produced in the same production period - subordinate - litigation standards, test a number of products step note 8.2 Sampling
Planning method effective G B: 15037 stipulates that B2.1 Randomly select different parts of the finished product from the box of products, and take 4 bottles from each part of the N box of products. 8.2.2 Products with a bottle size greater than 0m are required to be randomly selected, and products with a bottle size greater than 500m are randomly selected as the products that need to be guaranteed by the store. 8.3 Inspection
8.3.1 Each batch of products can only be inspected and approved by the manufacturer after the manufacturer signs the price and the sound is consistent. 8.3.2 The inspection of the product is the difference between the chemical content value and the new value. 4
8.4 Type test
8.4,! Type inspection items are all technical contents of this standard. 8.4.2 Type inspection shall be conducted at least twice a year. Type inspection shall be conducted in any of the following situations: e) Raw materials and auxiliary materials are changed: b) The whole chain process is released: production is stopped for more than one month; production is resumed; small) There is a large fluctuation in the market inspection results; 8.5 Determination of GB19265-2003; When all inspection items are completed, the batch of products shall be analyzed for compliance. If there is any non-compliance, the non-compliance shall be answered, and the re-inspection results shall be taken as the reference. If there is still one item that is not qualified, the batch of products shall be judged as unqualified. Marking, packaging, transportation and storage
9.1 Marking
9.1.1 The wine label shall comply with the requirements of GB10314 and GB7718. 9.1.2 Products produced in accordance with this standard shall not use the name of Samsha wine, nor the special mark for protection of place of origin.
9.2 Packaging
9.2.1 The inner packaging shall be made of packaging materials that meet the hygiene requirements of the product. Plastic packaging shall not be used. The packaging shall not be damaged. The packaging should be complete and the packaging should be strict, without any smell or wine stains. 9.2.2 The outer packaging shall use qualified matching paper and the same as the first packaging, and the inner packaging shall be replaced by the merchant village material, and the G code/T191 shall also be specified. 9.2.3 Packing capacity and packaging product measurement supervision 9.3 Transportation and storage supervision 9.3.1 Products should be transported at -3.2 Before transportation and storage, the site must be clean, well ventilated and strictly prevent direct sunlight. Soft sealing technology should be used to prevent the occurrence of failure, failure, etc. during transportation, storage, etc., and the storage time is strictly limited to 18 months.
GB19265—2003
Xiahua District
[Yuanluhan
At Home
Guyizhuang
Appendix A
(Normative Appendix)
Shacheng Shen Wine Origin Area
Da Zangbi
Heishan Temple
Beiqindeng
Xiaoyouqinwang
Guanwa Reservoir
Donglong Pavilion
Figure A, 1 Micheng Wine Origin Area R.1 Environmental Requirements
Time Record B
(Informative Record)
Wine Grape Cultivation Technology
GI 19265—2Q03
The growing environment of Lianjiu grapes requires an effective accumulated temperature of 10 to 3℃, a large temperature difference between day and night during the fruit ripening period, neutral or slightly acidic soil acidity, and the groundwater level should not be higher than [m] environment without pollution. B, 2 Super cultivation method
Open-frame cultivation, row type, plant type, [,~1.m)~,CB.3 Fertilization
Analyze the fertility of the soil, according to the cow production 1: The required elements to be absorbed by the wide or whole fertilizer: oxygen 8.5kg basal 3.1kg: annual 11.nkg calcium 3.1kg, magnesium 3.1kg and other trace elements, and mainly organic fertilizers, chemical fertilizers are the only ones to be determined. B.4 Water and drainage
Do not touch water for 1 month.
Groundwater or water before harvest
B.5 Disease and pest control
Growing grape pest control should be based on fire control, supplemented by chemical control. Before harvest, no killing agent should be used for 9 months. Before picking, the first ten are not allowed to kill teeth.
.6 Fruit grading index
Fruit score summary table B.1:
Cumulative fruit grading index
Sugar content (determinable sugar)
Yield±/kg/63?m
Dosage of this drug
HOD- uOu
Kacheng natural evaluation
Chengyou gas
An V42 I set Zixingwww.bzxz.net
Road, fruit
1006--1250
B19265-2003
Longyan grape rescue cultivation environment
(Quality Performance Record)
Longyan grape Yue cultivation technology
Longyan takes Western simple pressure Eurasian species, extremely late exciting varieties, bad requirements of production area temperature above 10, effective accumulated humidity above 3300%, sea technology below the middle leakage left heart fire second match.H value 5-3. Good ventilation and light transmission conditions and large magnetic difference are suitable for the section of the book, C.2 tax cultivation method
period calibration cultivation line exploration line spacing is one x~.
C.3 Fertilizer
1. Fertilizer, according to the production 11 bacteria absorbed by the yuan money: 8.g3.g11.0kg1 calcium 34: 3.01: .5 and its micro-unit plan, with organic as the soil, chemical fertilizer heat grapes, C.4 Irrigation and drainage
According to the soil, water or drainage should be used, and water should not be used before harvest, C.5 Disease and insect pest prevention
Limited wine grape disease control store with integrated prevention and control as the main: chemical treatment as the system - before harvesting, do not use the system system, ten days before picking, do not use the system agent
C6 Fruit grading and improvement
According to the requirements of the whole wine making process, the fruit quality is divided into: grade. And requirements when harvesting, when the mouth. C.1.
Grading index of longan and grape fruit for winemaking
Jinrexi business quota
Scrape and moderate, taste
can be complete, country,
2.EA Jingla small release
moderate acid, with
quality Y/T438 super-determined I believe
filtration return complete-Yuanqing light, small system
Zuijiangbai
most acid or relatively
extend evil style policy, small collection, fee teaching more2
Sensory indicators of brandy
Full blue to solid gold point, digestible to the point, the most physical
and narrow product zero, with: chemists and indicators
6.4 Physical and chemical indicators
Full body, difficulty in fermentation, introduction, indication 6.4.1 The physical and chemical indicators of fermented wine shall comply with the provisions of Table 3. Ask
yuan, group average
Gh 19265--2003
Emperor Plastic Natural)
Ring hair gel (limited to Xing 1)
High two shade only mz
Total two unchangeable spots m/1.
Ten to be out (g/1)
Decline 3 reverse fermentation has spherical Rui standard
Comparative sex decoration tour
, fast Jiang Fei every Hui
1. G--1.5
Social, product technology CB/T17204 standard implementation of the second effect of GB/T15C3 "current effect of net green quantity partial benefit connection 3/:533: 6.4.2 non-thin transfer quick release quantity according to B11856 provisions. 6.5 Health indicators
fermentation surface health indicators according to G 278 provisions. Test method
7. Or official indicators
7.1.1 main three runs according to G11856-1597 Chapter 5 regulations, 7.1.2 group clinical step expansion heart B/T13038 provisions. 7.2 physical and chemical data
7.2.1 toxic physical and chemical indicators GE:T 15037 mature interference. 7.2.2 "land connection 8 state B108 ship 2 line.
The wine standard GR/15033 shall be implemented. 7.2.3
7. 3 Hygiene indicators
7.3.1 The total number of commercial heating elements shall be in accordance with GB/4789.2, 7.3.2 The main heating elements shall be in accordance with BT4783.3. 7.33 Lead #G009, 2 Regulations Implementation
3 Inspection Regulations
8.1 Group
Products produced in the same production period-related-standards, test one by one 8.2 Sampling
planned method to promote the effectiveness of GB: 15037 provisions B2.1 Randomly select products from different parts of the finished product batch from the box of products, and take 4 bottles from each part of the N box of products at random. 8.2.2 Products with a length of more than 0m are required to draw 4 bottles, and products with a length of less than 500m are randomly collected as the store's standard for the quality of the product. 8.3 Delivery Inspection
8.3.1 Each batch of products shall be inspected and approved by the manufacturer before it can be delivered. 8.3.2 Delivery! 8.4 Type test 8.4, Type test items are all technical contents of this standard. 8.4.2 Type test shall be carried out at least twice a year. Type test shall be carried out in one of the following situations: e) Raw materials and auxiliary materials are changed; b) The whole chain process is released; c) Production is stopped for more than one month; d) There is a large fluctuation in the market inspection results; 8.5 Determination of GB19265-2003; d) When all the inspection items are completed, the batch of products shall be analyzed. If there is any non-conformity, the non-conformity shall be re-examined and the re-inspection results shall be taken as the reference. If there is still one item that does not meet the requirements, the batch of products shall be judged as unqualified. Marking, packaging, transportation and storage
9.1 Marking
9.1.1 The wine label shall comply with the requirements of GB10314 and GB7718. 9.1.2 Products produced in accordance with this standard shall not use the name of Samsha wine, nor the special mark for protection of place of origin.
9.2 Packaging
9.2.1 The inner packaging shall be made of packaging materials that meet the hygiene requirements of the product. Plastic packaging shall not be used. The packaging shall not be damaged. The packaging should be complete and the packaging should be strict, without any smell or wine stains. 9.2.2 The outer packaging shall use qualified matching paper and the same as the first packaging, and the inner packaging shall be replaced by the merchant village material, and the G code/T191 shall also be specified. 9.2.3 Packing capacity and packaging product measurement supervision 9.3 Transportation and storage supervision 9.3.1 Products should be transported at -3.2 Before transportation and storage, the site must be clean, well ventilated and strictly prevent direct sunlight. Soft sealing technology should be used to prevent the occurrence of failure, failure, etc. during transportation, storage, etc., and the storage time is strictly limited to 18 months.
GB19265—2003
Xiahua District
[Yuanluhan
At Home
Guyizhuang
Appendix A
(Normative Appendix)
Shacheng Shen Wine Origin Area
Da Zangbi
Heishan Temple
Beiqindeng
Xiaoyouqinwang
Guanwa Reservoir
Donglong Pavilion
Figure A, 1 Micheng Wine Origin Area R.1 Environmental Requirements
Time Record B
(Informative Record)
Wine Grape Cultivation Technology
GI 19265—2Q03
The growing environment of Lianjiu grapes requires an effective accumulated temperature of 10 to 3℃, a large temperature difference between day and night during the fruit ripening period, neutral or slightly acidic soil acidity, and the groundwater level should not be higher than [m] environment without pollution. B, 2 Super cultivation method
Open-frame cultivation, row type, plant type, [,~1.m)~,CB.3 Fertilization
Analyze the fertility of the soil, according to the cow production 1: The required elements to be absorbed by the wide or whole fertilizer: oxygen 8.5kg basal 3.1kg: annual 11.nkg calcium 3.1kg, magnesium 3.1kg and other trace elements, and mainly organic fertilizers, chemical fertilizers are the only ones to be determined. B.4 Water and drainage
Do not touch water for 1 month.
Groundwater or water before harvest
B.5 Disease and pest control
Growing grape pest control should be based on fire control, supplemented by chemical control. Before harvest, no killing agent should be used for 9 months. Before picking, the first ten are not allowed to kill teeth.
.6 Fruit grading index
Fruit score summary table B.1:
Cumulative fruit grading index
Sugar content (determinable sugar)
Yield±/kg/63?m
Dosage of this drug
HOD- uOu
Kacheng natural evaluation
Chengyou gas
An V42 I set Zixing
Road, fruit
1006--1250
B19265-2003
Longyan grape rescue cultivation environment
(Quality Performance Record)
Longyan grape Yue cultivation technology
Longyan takes Western simple pressure Eurasian species, extremely late exciting varieties, bad requirements of production area temperature above 10, effective accumulated humidity above 3300%, sea technology below the middle leakage left heart fire second match.H value 5-3. Good ventilation and light transmission conditions and large magnetic difference are suitable for the section of the book, C.2 tax cultivation method
period calibration cultivation line exploration line spacing is one x~.
C.3 Fertilizer
1. Fertilizer, according to the production 11 bacteria absorbed by the yuan money: 8.g3.g11.0kg1 calcium 34: 3.01: .5 and its micro-unit plan, with organic as the soil, chemical fertilizer heat grapes, C.4 Irrigation and drainage
According to the soil, water or drainage should be used, and water should not be used before harvest, C.5 Disease and insect pest prevention
Limited wine grape disease control store with integrated prevention and control as the main: chemical treatment as the system - before harvesting, do not use the system system, ten days before picking, do not use the system agent
C6 Fruit grading and improvement
According to the requirements of the whole wine making process, the fruit quality is divided into: grade. And requirements when harvesting, when the mouth. C.1.
Grading index of longan and grape fruit for winemaking
Jinrexi business quota
Scrape and moderate, taste
can be complete, country,
2.EA Jingla small release
moderate acid, with
quality Y/T438 super-determined I believe
filtration return complete-Yuanqing light, small system
Zuijiangbai
most acid or relatively
extend evil style policy, small collection, fee teaching more2
Sensory indicators of brandy
Full blue to solid gold point, digestible to the point, the most physical
and narrow product zero, with: chemists and indicators
6.4 Physical and chemical indicators
Full body, difficulty in fermentation, introduction, indication 6.4.1 The physical and chemical indicators of fermented wine shall comply with the provisions of Table 3. Ask
yuan, group average
Gh 19265--2003
Emperor Plastic Natural)
Ring hair gel (limited to Xing 1)
High two shade only mz
Total two unchangeable spots m/1.
Ten to be out (g/1)
Decline 3 reverse fermentation has spherical Rui standard
Comparative sex decoration tour
, fast Jiang Fei every Hui
1. G--1.5
Social, product technology CB/T17204 standard implementation of the second effect of GB/T15C3 "current effect of net green quantity partial benefit connection 3/:533: 6.4.2 non-thin transfer quick release quantity according to B11856 provisions. 6.5 Health indicators
fermentation surface health indicators according to G 278 provisions. Test method
7. Or official indicators
7.1.1 main three runs according to G11856-1597 Chapter 5 regulations, 7.1.2 group clinical step expansion heart B/T13038 provisions. 7.2 physical and chemical data
7.2.1 toxic physical and chemical indicators GE:T 15037 mature interference. 7.2.2 "land connection 8 state B108 ship 2 line.
The wine standard GR/15033 shall be implemented. 7.2.3
7. 3 Hygiene indicators
7.3.1 The total number of commercial heating elements shall be in accordance with GB/4789.2, 7.3.2 The main heating elements shall be in accordance with BT4783.3. 7.33 Lead #G009, 2 Regulations Implementation
3 Inspection Regulations
8.1 Group
Products produced in the same production period-related-standards, test one by one 8.2 Sampling
planned method to promote the effectiveness of GB: 15037 provisions B2.1 Randomly select products from different parts of the finished product batch from the box of products, and take 4 bottles from each part of the N box of products at random. 8.2.2 Products with a length of more than 0m are required to draw 4 bottles, and products with a length of less than 500m are randomly collected as the store's standard for the quality of the product. 8.3 Delivery Inspection
8.3.1 Each batch of products shall be inspected and approved by the manufacturer before it can be delivered. 8.3.2 Delivery! 8.4 Type test 8.4, Type test items are all technical contents of this standard. 8.4.2 Type test shall be carried out at least twice a year. Type test shall be carried out in one of the following situations: e) Raw materials and auxiliary materials are changed; b) The whole chain process is released; c) Production is stopped for more than one month; d) There is a large fluctuation in the market inspection results; 8.5 Determination of GB19265-2003; d) When all the inspection items are completed, the batch of products shall be analyzed. If there is any non-conformity, the non-conformity shall be re-examined and the re-inspection results shall be taken as the reference. If there is still one item that does not meet the requirements, the batch of products shall be judged as unqualified. Marking, packaging, transportation and storage
9.1 Marking
9.1.1 The wine label shall comply with the requirements of GB10314 and GB7718. 9.1.2 Products produced in accordance with this standard shall not use the name of Samsha wine, nor the special mark for protection of place of origin.
9.2 Packaging
9.2.1 The inner packaging shall be made of packaging materials that meet the hygiene requirements of the product. Plastic packaging shall not be used. The packaging shall not be damaged. The packaging should be complete and the packaging should be strict, without any smell or wine stains. 9.2.2 The outer packaging shall use qualified matching paper and the same as the first packaging, and the inner packaging shall be replaced by the merchant village material, and the G code/T191 shall also be specified. 9.2.3 Packing capacity and packaging product measurement supervision 9.3 Transportation and storage supervision 9.3.1 Products should be transported at -3.2 Before transportation and storage, the site must be clean, well ventilated and strictly prevent direct sunlight. Soft sealing technology should be used to prevent the occurrence of failure, failure, etc. during transportation, storage, etc., and the storage time is strictly limited to 18 months.
GB19265—2003
Xiahua District
[Yuanluhan
At Home
Guyizhuang
Appendix A
(Normative Appendix)
Shacheng Shen Wine Origin Area
Da Zangbi
Heishan Temple
Beiqindeng
Xiaoyouqinwang
Guanwa Reservoir
Donglong Pavilion
Figure A, 1 Micheng Wine Origin Area R.1 Environmental Requirements
Time Record B
(Informative Record)
Wine Grape Cultivation Technology
GI 19265—2Q03
The growing environment of Lianjiu grapes requires an effective accumulated temperature of 10 to 3℃, a large temperature difference between day and night during the fruit ripening period, neutral or slightly acidic soil acidity, and the groundwater level should not be higher than [m] environment without pollution. B, 2 Super cultivation method
Open-frame cultivation, row type, plant type, [,~1.m)~,CB.3 Fertilization
Analyze the fertility of the soil, according to the cow production 1: The required elements to be absorbed by the wide or whole fertilizer: oxygen 8.5kg basal 3.1kg: annual 11.nkg calcium 3.1kg, magnesium 3.1kg and other trace elements, and mainly organic fertilizers, chemical fertilizers are the only ones to be determined. B.4 Water and drainage
Do not touch water for 1 month.
Groundwater or water before harvest
B.5 Disease and pest control
Growing grape pest control should be based on fire control, supplemented by chemical control. Before harvest, no killing agent should be used for 9 months. Before picking, the first ten are not allowed to kill teeth.
.6 Fruit grading index
Fruit score summary table B.1:
Cumulative fruit grading index
Sugar content (determinable sugar)
Yield±/kg/63?m
Dosage of this drug
HOD- uOu
Kacheng natural evaluation
Chengyou gas
An V42 I set Zixing
Road, fruit
1006--1250
B19265-2003
Longyan grape rescue cultivation environment
(Quality Performance Record)
Longyan grape Yue cultivation technology
Longyan takes Western simple pressure Eurasian species, extremely late exciting varieties, bad requirements of production area temperature above 10, effective accumulated humidity above 3300%, sea technology below the middle leakage left heart fire second match.H value 5-3. Good ventilation and light transmission conditions and large magnetic difference are suitable for the section of the book, C.2 tax cultivation method
period calibration cultivation line exploration line spacing is one x~.
C.3 Fertilizer
1. Fertilizer, according to the production 11 bacteria absorbed by the yuan money: 8.g3.g11.0kg1 calcium 34: 3.01: .5 and its micro-unit plan, with organic as the soil, chemical fertilizer heat grapes, C.4 Irrigation and drainage
According to the soil, water or drainage should be used, and water should not be used before harvest, C.5 Disease and insect pest prevention
Limited wine grape disease control store with integrated prevention and control as the main: chemical treatment as the system - before harvesting, do not use the system system, ten days before picking, do not use the system agent
C6 Fruit grading and improvement
According to the requirements of the whole wine making process, the fruit quality is divided into: grade. And requirements when harvesting, when the mouth. C.1.
Grading index of longan and grape fruit for winemaking
Jinrexi business quota
Scrape and moderate, taste
can be complete, country,
2.EA Jingla small release
moderate acid, with
quality Y/T438 super-determined I believe
filtration return complete-Yuanqing light, small system
Zuijiangbai
most acid or relatively
extend evil style policy, small collection, fee teaching more
10 must be listed (g/1)
3 fermentation has spherical Swiss standard
comparative sex decoration tour
, fast Jiang Fei every Hui
1. G--1.5
society, product technology CB/T17204 standard implementation of the second effect connection GB/T15C3" current effect line net green quantity partial benefit connection 3/:533: provisions of technology 6.4.2 non-thin transfer disassembly fast advertising quantity according to B11856 provisions of heat. 6.5 hygiene index
fermentation surface health index according to G 278 regulations. 7.1.1 The main three-way shall be in accordance with G11856-1597 Chapter 5 regulations, 7.1.2 The group of clinical steps shall be implemented in accordance with B/T13038 regulations. 7.2 Physical and chemical standards
7.2.1 The physical and chemical indicators of toxic spills shall be in accordance with GE:T 15037 regulations. 7.2.2 "Land 8 State B108 Ship 2".
The degree of wine is determined in accordance with GR/15033. 7.2.3
7. 3 Health indicators
7.3.1 The total number of commercial heat GB/4789.2 regulations, 7.3.2 The two union yuan BT4783.3 regulations. 7.33 Lead #G009, 2 Regulations Implementation
3 Inspection Regulations
8.1 Group
Products produced in the same production period-related-standards, test one by one 8.2 Sampling
planned method to promote the effectiveness of GB: 15037 provisions B2.1 Randomly select products from different parts of the finished product batch from the box of products, and take 4 bottles from each part of the N box of products at random. 8.2.2 Products with a length of more than 0m are required to draw 4 bottles, and products with a length of less than 500m are randomly collected as the store's standard for the quality of the product. 8.3 Delivery Inspection
8.3.1 Each batch of products shall be inspected and approved by the manufacturer before it can be delivered. 8.3.2 Delivery! 8.4 Type test 8.4, Type test items are all technical contents of this standard. 8.4.2 Type test shall be carried out at least twice a year. Type test shall be carried out in one of the following situations: e) Raw materials and auxiliary materials are changed; b) The whole chain process is released; c) Production is stopped for more than one month; d) There is a large fluctuation in the market inspection results; 8.5 Determination of GB19265-2003; d) When all the inspection items are completed, the batch of products shall be analyzed. If there is any non-conformity, the non-conformity shall be re-examined and the re-inspection results shall be taken as the reference. If there is still one item that does not meet the requirements, the batch of products shall be judged as unqualified. Marking, packaging, transportation and storage
9.1 Marking
9.1.1 The wine label shall comply with the requirements of GB10314 and GB7718. 9.1.2 Products produced in accordance with this standard shall not use the name of Samsha wine, nor the special mark for protection of place of origin.
9.2 Packaging
9.2.1 The inner packaging shall be made of packaging materials that meet the hygiene requirements of the product. Plastic packaging shall not be used. The packaging shall not be damaged. The packaging should be complete and the packaging should be strict, without any smell or wine stains. 9.2.2 The outer packaging shall use qualified matching paper and the same as the first packaging, and the inner packaging shall be replaced by the merchant village material, and the G code/T191 shall also be specified. 9.2.3 Packing capacity and packaging product measurement supervision 9.3 Transportation and storage supervision 9.3.1 Products should be transported at -3.2 Before transportation and storage, the site must be clean, well ventilated and strictly prevent direct sunlight. Soft sealing technology should be used to prevent the occurrence of failure, failure, etc. during transportation, storage, etc., and the storage time is strictly limited to 18 months.
GB19265—2003
Xiahua District
[Yuanluhan
At Home
Guyizhuang
Appendix A
(Normative Appendix)
Shacheng Shen Wine Origin Area
Da Zangbi
Heishan Temple
Beiqindeng
Xiaoyouqinwang
Guanwa Reservoir
Donglong Pavilion
Figure A, 1 Micheng Wine Origin Area R.1 Environmental Requirements
Time Record B
(Informative Record)
Wine Grape Cultivation Technology
GI 19265—2Q03
The growing environment of Lianjiu grapes requires an effective accumulated temperature of 10 to 3℃, a large temperature difference between day and night during the fruit ripening period, neutral or slightly acidic soil acidity, and the groundwater level should not be higher than [m] environment without pollution. B, 2 Super cultivation method
Open-frame cultivation, row type, plant type, [,~1.m)~,CB.3 Fertilization
Analyze the fertility of the soil, according to the cow production 1: The required elements to be absorbed by the wide or whole fertilizer: oxygen 8.5kg basal 3.1kg: annual 11.nkg calcium 3.1kg, magnesium 3.1kg and other trace elements, and mainly organic fertilizers, chemical fertilizers are the only ones to be determined. B.4 Water and drainage
Do not touch water for 1 month.
Groundwater or water before harvest
B.5 Disease and pest control
Growing grape pest control should be based on fire control, supplemented by chemical control. Before harvest, no killing agent should be used for 9 months. Before picking, the first ten are not allowed to kill teeth.
.6 Fruit grading index
Fruit score summary table B.1:
Cumulative fruit grading index
Sugar content (determinable sugar)
Yield±/kg/63?m
Dosage of this drug
HOD- uOu
Kacheng natural evaluation
Chengyou gas
An V42 I set Zixing
Road, fruit
1006--1250
B19265-2003
Longyan grape rescue cultivation environment
(Quality Performance Record)
Longyan grape Yue cultivation technology
Longyan takes Western simple pressure Eurasian species, extremely late exciting varieties, bad requirements of production area temperature above 10, effective accumulated humidity above 3300%, sea technology below the middle leakage left heart fire second match.H value 5-3. Good ventilation and light transmission conditions and large magnetic difference are suitable for the section of the book, C.2 tax cultivation method
period calibration cultivation line exploration line spacing is one x~.
C.3 Fertilizer
1. Fertilizer, according to the production 11 bacteria absorbed by the yuan money: 8.g3.g11.0kg1 calcium 34: 3.01: .5 and its micro-unit plan, with organic as the soil, chemical fertilizer heat grapes, C.4 Irrigation and drainage
According to the soil, water or drainage should be used, and water should not be used before harvest, C.5 Disease and insect pest prevention
Limited wine grape disease control store with integrated prevention and control as the main: chemical treatment as the system - before harvesting, do not use the system system, ten days before picking, do not use the system agent
C6 Fruit grading and improvement
According to the requirements of the whole wine making process, the fruit quality is divided into: grade. And requirements when harvesting, when the mouth. C.1.
Grading index of longan and grape fruit for winemaking
Jinrexi business quota
Scrape and moderate, taste
can be complete, country,
2.EA Jingla small release
moderate acid, with
quality Y/T438 super-determined I believe
filtration return complete-Yuanqing light, small system
Zuijiangbai
most acid or relatively
extend evil style policy, small collection, fee teaching more
10 must be listed (g/1)
3 fermentation has spherical Swiss standard
comparative sex decoration tour
, fast Jiang Fei every Hui
1. G--1.5
society, product technology CB/T17204 standard implementation of the second effect connection GB/T15C3" current effect line net green quantity partial benefit connection 3/:533: provisions of technology 6.4.2 non-thin transfer disassembly fast advertising quantity according to B11856 provisions of heat. 6.5 hygiene index
fermentation surface health index according to G 278 regulations. 7.1.1 The main three-way shall be in accordance with G11856-1597 Chapter 5 regulations, 7.1.2 The group of clinical steps shall be implemented in accordance with B/T13038 regulations. 7.2 Physical and chemical standards
7.2.1 The physical and chemical indicators of toxic spills shall be in accordance with GE:T 15037 regulations. 7.2.2 "Land 8 State B108 Ship 2".
The degree of wine is determined in accordance with GR/15033. 7.2.3
7. 3 Health indicators
7.3.1 The total number of commercial heat GB/4789.2 regulations, 7.3.2 The two union yuan BT4783.3 regulations. 7.33 Lead #G009, 2 Regulations Implementation
3 Inspection Regulations
8.1 Group
Products produced in the same production period-related-standards, test one by one 8.2 Sampling
planned method to promote the effectiveness of GB: 15037 provisions B2.1 Randomly select products from different parts of the finished product batch from the box of products, and take 4 bottles from each part of the N box of products at random. 8.2.2 Products with a length of more than 0m are required to draw 4 bottles, and products with a length of less than 500m are randomly collected as the store's standard for the quality of the product. 8.3 Delivery Inspection
8.3.1 Each batch of products shall be inspected and approved by the manufacturer before it can be delivered. 8.3.2 Delivery! 8.4 Type test 8.4, Type test items are all technical contents of this standard. 8.4.2 Type test shall be carried out at least twice a year. Type test shall be carried out in one of the following situations: e) Raw materials and auxiliary materials are changed; b) The whole chain process is released; c) Production is stopped for more than one month; d) There is a large fluctuation in the market inspection results; 8.5 Determination of GB19265-2003; d) When all the inspection items are completed, the batch of products shall be analyzed. If there is any non-conformity, the non-conformity shall be re-examined and the re-inspection results shall be taken as the reference. If there is still one item that does not meet the requirements, the batch of products shall be judged as unqualified. Marking, packaging, transportation and storage
9.1 Marking
9.1.1 The wine label shall comply with the requirements of GB10314 and GB7718. 9.1.2 Products produced in accordance with this standard shall not use the name of Samsha wine, nor the special mark for protection of place of origin.
9.2 Packaging
9.2.1 The inner packaging shall be made of packaging materials that meet the hygiene requirements of the product. Plastic packaging shall not be used. The packaging shall not be damaged. The packaging should be complete and the packaging should be strict, without any smell or wine stains. 9.2.2 The outer packaging shall use qualified matching paper and the same as the first packaging, and the inner packaging shall be replaced by the merchant village material, and the G code/T191 shall also be specified. 9.2.3 Packing capacity and packaging product measurement supervision 9.3 Transportation and storage supervision 9.3.1 Products should be transported at -3.2 Before transportation and storage, the site must be clean, well ventilated and strictly prevent direct sunlight. Soft sealing technology should be used to prevent the occurrence of failure, failure, etc. during transportation, storage, etc., and the storage time is strictly limited to 18 months.
GB19265—2003
Xiahua District
[Yuanluhan
At Home
Guyizhuang
Appendix A
(Normative Appendix)
Shacheng Shen Wine Origin Area
Da Zangbi
Heishan Temple
Beiqindeng
Xiaoyouqinwang
Guanwa Reservoir
Donglong Pavilion
Figure A, 1 Micheng Wine Origin Area R.1 Environmental Requirements
Time Record B
(Informative Record)
Wine Grape Cultivation Technology
GI 19265—2Q03
The growing environment of Lianjiu grapes requires an effective accumulated temperature of 10 to 3℃, a large temperature difference between day and night during the fruit ripening period, neutral or slightly acidic soil acidity, and the groundwater level should not be higher than [m] environment without pollution. B, 2 Super cultivation method
Open-frame cultivation, row type, plant type, [,~1.m)~,CB.3 Fertilization
Analyze the fertility of the soil, according to the cow production 1: The required elements to be absorbed by the wide or whole fertilizer: oxygen 8.5kg basal 3.1kg: annual 11.nkg calcium 3.1kg, magnesium 3.1kg and other trace elements, and mainly organic fertilizers, chemical fertilizers are the only ones to be determined. B.4 Water and drainage
Do not touch water for 1 month.
Groundwater or water before harvest
B.5 Disease and pest control
Growing grape pest control should be based on fire control, supplemented by chemical control. Before harvest, no killing agent should be used for 9 months. Before picking, the first ten are not allowed to kill teeth.
.6 Fruit grading index
Fruit score summary table B.1:
Cumulative fruit grading index
Sugar content (determinable sugar)
Yield±/kg/63?m
Dosage of this drug
HOD- uOu
Kacheng natural evaluation
Chengyou gas
An V42 I set Zixing
Road, fruit
1006--1250
B19265-2003
Longyan grape rescue cultivation environment
(Quality Performance Record)
Longyan grape Yue cultivation technology
Longyan takes Western simple pressure Eurasian species, extremely late exciting varieties, bad requirements of production area temperature above 10, effective accumulated humidity above 3300%, sea technology below the middle leakage left heart fire second match.H value 5-3. Good ventilation and light transmission conditions and large magnetic difference are suitable for the section of the book, C.2 tax cultivation method
period calibration cultivation line exploration line spacing is one x~.
C.3 Fertilizer
1. Fertilizer, according to the production 11 bacteria absorbed by the yuan money: 8.g3.g11.0kg1 calcium 34: 3.01: .5 and its micro-unit plan, with organic as the soil, chemical fertilizer heat grapes, C.4 Irrigation and drainage
According to the soil, water or drainage should be used, and water should not be used before harvest, C.5 Disease and insect pest prevention
Limited wine grape disease control store with integrated prevention and control as the main: chemical treatment as the system - before harvesting, do not use the system system, ten days before picking, do not use the system agent
C6 Fruit grading and improvement
According to the requirements of the whole wine making process, the fruit quality is divided into: grade. And requirements when harvesting, when the mouth. C.1.
Grading index of longan and grape fruit for winemaking
Jinrexi business quota
Scrape and moderate, taste
can be complete, country,
2.EA Jingla small release
moderate acid, with
quality Y/T438 super-determined I believe
filtration return complete-Yuanqing light, small system
Zuijiangbai
most acid or relatively
extend evil style policy, small collection, fee teaching more2.2.3.2.3.7.3.3.8.1.2.1.2.1.2.2.2.4.2.3.2.4.2.3.2.4.2.3.2.4.2.5.2.6.8.3.1.2.2.3.2.4.2.5.2.6.8.3.1.2.3.2.4.2 ...4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4. 8.4 Type test 8.4, Type test items are all technical contents of this standard. 8.4.2 Type test shall be carried out at least twice a year. Type test shall be carried out in one of the following situations: e) Raw materials and auxiliary materials are changed; b) The whole chain process is released; c) Production is stopped for more than one month; d) There is a large fluctuation in the market inspection results; 8.5 Determination of GB19265-2003; d) When all the inspection items are completed, the batch of products shall be analyzed. If there is any non-conformity, the non-conformity shall be re-examined and the re-inspection results shall be taken as the reference. If there is still one item that does not meet the requirements, the batch of products shall be judged as unqualified. Marking, packaging, transportation and storage
9.1 Marking
9.1.1 The wine label shall comply with the requirements of GB10314 and GB7718. 9.1.2 Products produced in accordance with this standard shall not use the name of Samsha wine, nor the special mark for protection of place of origin.
9.2 Packaging
9.2.1 The inner packaging shall be made of packaging materials that meet the hygiene requirements of the product. Plastic packaging shall not be used. The packaging shall not be damaged. The packaging should be complete and the packaging should be strict, without any smell or wine stains. 9.2.2 The outer packaging shall use qualified matching paper and the same as the first packaging, and the inner packaging shall be replaced by the merchant village material, and the G code/T191 shall also be specified. 9.2.3 Packing capacity and packaging product measurement supervision 9.3 Transportation and storage supervision 9.3.1 Products should be transported at -3.2 Before transportation and storage, the site must be clean, well ventilated and strictly prevent direct sunlight. Soft sealing technology should be used to prevent the occurrence of failure, failure, etc. during transportation, storage, etc., and the storage time is strictly limited to 18 months.
GB19265—2003
Xiahua District
[Yuanluhan
At Home
Guyizhuang
Appendix A
(Normative Appendix)
Shacheng Shen Wine Origin Area
Da Zangbi
Heishan Temple
Beiqindeng
Xiaoyouqinwang
Guanwa Reservoir
Donglong Pavilion
Figure A, 1 Micheng Wine Origin Area R.1 Environmental Requirements
Time Record B
(Informative Record)
Wine Grape Cultivation Technology
GI 19265—2Q03
The growing environment of Lianjiu grapes requires an effective accumulated temperature of 10 to 3℃, a large temperature difference between day and night during the fruit ripening period, neutral or slightly acidic soil acidity, and the groundwater level should not be higher than [m] environment without pollution. B, 2 Super cultivation method
Open-frame cultivation, row type, plant type, [,~1.m)~,CB.3 Fertilization
Analyze the fertility of the soil, according to the cow production 1: The required elements to be absorbed by the wide or whole fertilizer: oxygen 8.5kg basal 3.1kg: annual 11.nkg calcium 3.1kg, magnesium 3.1kg and other trace elements, and mainly organic fertilizers, chemical fertilizers are the only ones to be determined. B.4 Water and drainage
Do not touch water for 1 month.
Groundwater or water before harvest
B.5 Disease and pest control
Growing grape pest control should be based on fire control, supplemented by chemical control. Before harvest, no killing agent should be used for 9 months. Before picking, the first ten are not allowed to kill teeth.
.6 Fruit grading index
Fruit score summary table B.1:
Cumulative fruit grading index
Sugar content (determinable sugar)
Yield±/kg/63?m
Dosage of this drug
HOD- uOu
Kacheng natural evaluation
Chengyou gas
An V42 I set Zixing
Road, fruit
1006--1250
B19265-2003
Longyan grape rescue cultivation environment
(Quality Performance Record)
Longyan grape Yue cultivation technology
Longyan takes Western simple pressure Eurasian species, extremely late exciting varieties, bad requirements of production area temperature above 10, effective accumulated humidity above 3300%, sea technology below the middle leakage left heart fire second match.H value 5-3. Good ventilation and light transmission conditions and large magnetic difference are suitable for the section of the book, C.2 tax cultivation method
period calibration cultivation line exploration line spacing is one x~.
C.3 Fertilizer
1. Fertilizer, according to the production 11 bacteria absorbed by the yuan money: 8.g3.g11.0kg1 calcium 34: 3.01: .5 and its micro-unit plan, with organic as the soil, chemical fertilizer heat grapes, C.4 Irrigation and drainage
According to the soil, water or drainage should be used, and water should not be used before harvest, C.5 Disease and insect pest prevention
Limited wine grape disease control store with integrated prevention and control as the main: chemical treatment as the system - before harvesting, do not use the system system, ten days before picking, do not use the system agent
C6 Fruit grading and improvement
According to the requirements of the whole wine making process, the fruit quality is divided into: grade. And requirements when harvesting, when the mouth. C.1.
Grading index of longan and grape fruit for winemaking
Jinrexi business quota
Scrape and moderate, taste
can be complete, country,
2.EA Jingla small release
moderate acid, with
quality Y/T438 super-determined I believe
filtration return complete-Yuanqing light, small system
Zuijiangbai
most acid or relatively
extend evil style policy, small collection, fee teaching more2.2.3.2.3.7.3.3.8.1.2.1.2.1.2.2.2.4.2.3.2.4.2.3.2.4.2.3.2.4.2.5.2.6.8.3.1.2.2.3.2.4.2.5.2.6.8.3.1.2.3.2.4.2 ...4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4.2.4. 8.4 Type test 8.4, Type test items are all technical contents of this standard. 8.4.2 Type test shall be carried out at least twice a year. Type test shall be carried out in one of the following situations: e) Raw materials and auxiliary materials are changed; b) The whole chain process is released; c) Production is stopped for more than one month; d) There is a large fluctuation in the market inspection results; 8.5 Determination of GB19265-2003; d) When all the inspection items are completed, the batch of products shall be analyzed. If there is any non-conformity, the non-conformity shall be re-examined and the re-inspection results shall be taken as the reference. If there is still one item that does not meet the requirements, the batch of products shall be judged as unqualified. Marking, packaging, transportation and storage
9.1 Marking
9.1.1 The wine label shall comply with the requirements of GB10314 and GB7718. 9.1.2 Products produced in accordance with this standard shall not use the name of Samsha wine, nor the special mark for protection of place of origin.
9.2 Packaging
9.2.1 The inner packaging shall be made of packaging materials that meet the hygiene requirements of the product. Plastic packaging shall not be used. The packaging shall not be damaged. The packaging should be complete and the packaging should be strict, without any smell or wine stains. 9.2.2 The outer packaging shall use qualified matching paper and the same as the first packaging, and the inner packaging shall be replaced by the merchant village material, and the G code/T191 shall also be specified. 9.2.3 Packing capacity and packaging product measurement supervision 9.3 Transportation and storage supervision 9.3.1 Products should be transported at -3.2 Before transportation and storage, the site must be clean, well ventilated and strictly prevent direct sunlight. Soft sealing technology should be used to prevent the occurrence of failure, failure, etc. during transportation, storage, etc., and the storage time is strictly limited to 18 months.
GB19265—2003
Xiahua District
[Yuanluhan
At Home
Guyizhuang
Appendix A
(Normative Appendix)
Shacheng Shen Wine Origin Area
Da Zangbi
Heishan Temple
Beiqindeng
Xiaoyouqinwang
Guanwa Reservoir
Donglong Pavilion
Figure A, 1 Micheng Wine Origin Area R.1 Environmental Requirements
Time Record B
(Informative Record)
Wine Grape Cultivation Technology
GI 19265—2Q03
The growing environment of Lianjiu grapes requires an effective accumulated temperature of 10 to 3℃, a large temperature difference between day and night during the fruit ripening period, neutral or slightly acidic soil acidity, and the groundwater level should not be higher than [m] environment without pollution. B, 2 Super cultivation method
Open-frame cultivation, row type, plant type, [,~1.m)~,CB.3 Fertilization
Analyze the fertility of the soil, according to the cow production 1: The required elements to be absorbed by the wide or whole fertilizer: oxygen 8.5kg basal 3.1kg: annual 11.nkg calcium 3.1kg, magnesium 3.1kg and other trace elements, and mainly organic fertilizers, chemical fertilizers are the only ones to be determined. B.4 Water and drainage
Do not touch water for 1 month.
Groundwater or water before harvest
B.5 Disease and pest control
Growing grape pest control should be based on fire control, supplemented by chemical control. Before harvest, no killing agent should be used for 9 months. Before picking, the first ten are not allowed to kill teeth.
.6 Fruit grading index
Fruit score summary table B.1:
Cumulative fruit grading index
Sugar content (determinable sugar)
Yield±/kg/63?m
Dosage of this drug
HOD- uOu
Kacheng natural evaluation
Chengyou gas
An V42 I set Zixing
Road, fruit
1006--1250
B19265-2003
Longyan grape rescue cultivation environment
(Quality Performance Record)
Longyan grape Yue cultivation technology
Longyan takes Western simple pressure Eurasian species, extremely late exciting varieties, bad requirements of production area temperature above 10, effective accumulated humidity above 3300%, sea technology below the middle leakage left heart fire second match.H value 5-3. Good ventilation and light transmission conditions and large magnetic difference are suitable for the section of the book, C.2 tax cultivation method
period calibration cultivation line exploration line spacing is one x~.
C.3 Fertilizer
1. Fertilizer, according to the production 11 bacteria absorbed by the yuan money: 8.g3.g11.0kg1 calcium 34: 3.01: .5 and its micro-unit plan, with organic as the soil, chemical fertilizer heat grapes, C.4 Irrigation and drainage
According to the soil, water or drainage should be used, and water should not be used before harvest, C.5 Disease and insect pest prevention
Limited wine grape disease control store with integrated prevention and control as the main: chemical treatment as the system - before harvesting, do not use the system system, ten days before picking, do not use the system agent
C6 Fruit grading and improvement
According to the requirements of the whole wine making process, the fruit quality is divided into: grade. And requirements when harvesting, when the mouth. C.1.
Grading index of longan and grape fruit for winemaking
Jinrexi business quota
Scrape and moderate, taste
can be complete, country,
2.EA Jingla small release
moderate acid, with
quality Y/T438 super-determined I believe
filtration return complete-Yuanqing light, small system
Zuijiangbai
most acid or relatively
extend evil style policy, small collection, fee teaching more2 The outer packaging should use qualified matching paper and the same as the first packaging. The inner packaging materials should be replaced by the merchant. The G code/T191 should also be specified. 9.2.3 Packing capacity and packaging product measurement supervision 9.3 Transportation and storage supervision 9.3.1 Products should be transported at -3.2 Before transportation and storage, the site should be clean, well ventilated and strictly prevent direct sunlight. Soft sealing should be used as the method. 3.3 The storage and storage of the wine should not fail, and the storage time should be less than 18 months.
GB19265—2003
Xiahua District
[Yuanluhan
At Home
Guyizhuang
Appendix A
(Normative Appendix)
Shacheng Shen Wine Origin Area
Da Zangbi
Heishan Temple
Beiqindeng
Xiaoyouqinwang
Guanwa Reservoir
Donglong Pavilion
Figure A, 1 Micheng Wine Origin Area R.1 Environmental Requirements
Time Record B
(Informative Record)
Wine Grape Cultivation Technology
GI 19265—2Q03
The growing environment of Lianjiu grapes requires an effective accumulated temperature of 10 to 3℃, a large temperature difference between day and night during the fruit ripening period, neutral or slightly acidic soil acidity, and the groundwater level should not be higher than [m] environment without pollution. B, 2 Super cultivation method
Open-frame cultivation, row type, plant type, [,~1.m)~,CB.3 Fertilization
Analyze the fertility of the soil, according to the cow production 1: The required elements to be absorbed by the wide or whole fertilizer: oxygen 8.5kg basal 3.1kg: annual 11.nkg calcium 3.1kg, magnesium 3.1kg and other trace elements, and mainly organic fertilizers, chemical fertilizers are the only ones to be determined. B.4 Water and drainage
Do not touch water for 1 month.
Groundwater or water before harvest
B.5 Disease and pest control
Growing grape pest control should be based on fire control, supplemented by chemical control. Before harvest, no killing agent should be used for 9 months. Before picking, the first ten are not allowed to kill teeth.
.6 Fruit grading index
Fruit score summary table B.1:
Cumulative fruit grading index
Sugar content (determinable sugar)
Yield±/kg/63?m
Dosage of this drug
HOD- uOu
Kacheng natural evaluation
Chengyou gas
An V42 I set Zixing
Road, fruit
1006--1250
B19265-2003
Longyan grape rescue cultivation environment
(Quality Performance Record)
Longyan grape Yue cultivation technology
Longyan takes Western simple pressure Eurasian species, extremely late exciting varieties, bad requirements of production area temperature above 10, effective accumulated humidity above 3300%, sea technology below the middle leakage left heart fire second match.H value 5-3. Good ventilation and light transmission conditions and large magnetic difference are suitable for the section of the book, C.2 tax cultivation method
period calibration cultivation line exploration line spacing is one x~.
C.3 Fertilizer
1. Fertilizer, according to the production 11 bacteria absorbed by the yuan money: 8.g3.g11.0kg1 calcium 34: 3.01: .5 and its micro-unit plan, with organic as the soil, chemical
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