Some standard content:
ICS 67. 160. 10
National Standard of the People's Republic of China
GB19504—2004
Product of designation of origin or geographical indicationt--Wine in Helan mountain east region Issued on 9 May 2004
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Administration of Standardization of the People's Republic of China
Implementation on 1 July 2004
Normative references
Scope of geographical origin
Terms and definitions
Inspection methods
Inspection rules
Marking, packaging, transportation and storage
Thanks A (Normative Appendix) Map of the scope of the city of origin of Helan Mountain East Dragon Wine GB 195D4—2004
This standard is a full-text mandatory standard.
GB19504—2004
This standard is formulated based on the provisions on the protection of products of origin and GE17924—1999% General requirements for products of origin. Appendix A of this standard is a normative annex.
This standard is proposed by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and is under the jurisdiction of the National Standardization Working Group for Products of Origin. The drafting units of this standard are: Ningxia Qian Grape Industry Association, Ningxia Standardization Association, Northwest Agriculture and Forestry University, Ningxia Academy of Agricultural Sciences, Ningxia University Helan Mountain East Foothills Grape Wine Origin Protection Office, Xixia Wangxie Medicinal Wine Industry Group Co., Ltd., Guangxia Grape Wine Co., Ltd., Ningxia Yumaheng Grape Wine Co., Ltd.
Drafters of this standard: Wang Cuigong, Hu Boran, Zhang Yundi, Zhang Jing, Yu Huiming, Luo Yaowen, Zhang Junxiang, Feng Xiaoxia, Zhang Jian, Wang Pingmi. 1 Scope
Product of origin Helan Mountain East Foothills Wine GB 19504—2004
This standard specifies the scope of origin protection, terms and definitions, classification, requirements, test methods, inspection rules and marking. Packaging, transportation, storage,
This standard applies to Helan Mountain East Foothills Wine, a product of origin approved by the product management department of the place of origin. 2 Normative references
The following documents become the terms of this standard through reference: For all referenced documents in the period of reference, all subsequent amendments (excluding errata) or The revised versions are not applicable to this standard. The parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced documents, the latest versions shall apply to this standard. G3/T191-2000 Pictorial Marking for Packaging Storage and Transportation GB3095 Ambient Air Quality Standard (F5084 Farmland Irrigation Water Quality Standard GB7718-1994 General Standard for Food Labeling GB10344-1989 European Labeling Standard for Beverages GB/T15037 ... 994 Grape and Lychee Wine
GB/T15038—1994 Test Method for Grape and Fruit Wine GB/T17201-1998 Classification of Beverages
NY/T393-2000 Green Food: Guidelines for the Use of Pesticides NY/T394-2000 Guidelines for the Use of Fertilizers for Green Foods Former State Technical Supervision Bureau Order (1995) No. 43 Regulations on Metrological Supervision of Quantitatively Packaged Goods 3 Scope of Origin
The scope of origin of grape wine in the eastern foot of Helan Mountain is limited to the national quality supervision, inspection and quarantine administrative department according to the original The scope of protection approved by the "Regulations on the Protection and Extension of Regional Products of Origin" is the intersection of the alluvial plain of the eastern foot of the Helan Mountains and the Yellow River alluvial plain, with Dawukou as the north, Qukoubao Railway Station as the south, Yuejin Canal, Shenglai Canal, Xinkai Canal, and the second farm canal as the east, and the 1200-meter contour line of the alluvial fan at the eastern foot of the Helan Mountains as the west. The total area is 133,000 square kilometers. See Appendix A. 4 Terms and definitions
GJ3/T15037-1994, GB/T172041998 and the following terms and definitions are applicable to this standard, 4. 1
Helan Shandong Caiju Wine Wine in Helan nuntuin ust region is made from fresh grapes suitable for winemaking produced within the scope specified in Chapter 3 of this standard and brewed within the specified protection scope using the process of this standard.
5 Classification
5.1 According to color: white wine, red wine, rosé wine. 1
GB19504—2004
5.2 According to carbon monoxide concentration: still wine, sparkling wine. 5.3 According to sugar content: type 1, semi-sweet type, semi-sweet type, sweet type, 6 Requirements
6.1 Raw material requirements
6. 1. 1 Origin requirements
The raw materials of Helan Donglu wine should be produced within the protection scope specified in Chapter 3 of this standard. 6.1.2 Variety requirements
6.1.2.1 Red varieties: Cabernet Sauvignon, Cabernet Gernischct, Merlot Noir, Cahernet Franc, Syrah, Pinot Noir, Gamay, Zinfandel, Cinsult, etc.
6.1.2.2 White varieties: Chardonnay, Pinot I Blanc, Itallan Riesling, Riesling, Sauvignon Blanc, Chenin Blanc, Semillon, Ugni Blanc, Qiongruijiang, etc.
6.1.3 Grape Quality Requirements
Grapes used to brew Helan Mountain wine must have a sugar content of 180/tbsp. The grapes must be uniformly colored, fresh and clean, and free of pests, mold, cracks, backs and dead fruits.
6.1.3.1 Grape Growing Environment
The atmospheric environment of the Helan Mountain wine production area should comply with the provisions of GB3095, and the quality standard of micro-watering for vineyard irrigation should comply with the provisions of GB5084.
6.1.3.2 Grape production requirements
He 1 Shandong wine grape production procedures, including pesticides and fertilizers, should comply with the provisions of NY/I393-2000.VY/T394-2000
6.2 Process requirements
6.2.1 Red wine process requirements
After the grapes are harvested, sorted, destemmed and crushed, they are macerated and fermented. The fermentation temperature is controlled at 25℃~30℃ and the fermentation time is 5 to 12 days. When the above requirements are met, the grapes are separated and transferred, and malic acid-lactic acid fermentation is carried out as needed. After the fermentation is completed, separation, clarification, storage, stability treatment, sterilization filtration, and filling are carried out.
6.2.2 Process requirements for good wine
After the grapes are harvested and sorted, they are clarified, separated, and fermented. The fermentation temperature is controlled at 16℃～20℃, and the fermentation time is 7 days to 20 days. When the process requirements are met, separation, clarification, storage, stability treatment, sterilization filtration, and filling are carried out. 6.2.3 Process requirements for rosé wine
After the grapes are harvested, sorted, destemmed and crushed, the maceration is controlled. When the color meets the standard requirements, the skins and residues are separated and fermented by inoculation. The fermentation temperature is controlled at 16℃～20℃, and the fermentation time is 7 days to 20 days. When the process requirements are met, separation, clarification, storage, stability treatment, sterilization filtration, and filling are carried out.
6.3 Sensory indicatorsbZxz.net
The sensory indicators of wine from the eastern foot of Helan Mountain should comply with Table 1. 2
Aroma and Taste
White Wine
Red Wine
Chahong Wine
Clearness
Sparkling State
White Wine
Red Wine
Rosé Wine
Sparkling Wine
Wine
Red Wine
Rosé Wine
Sparkling Wine
Typicality
Physical and Chemical Indexes
Table 1 Sensory Indexes
Yellowish with Green, Light Yellow, Straw Yellow, Golden Deep Ruby Red, Baobai Red, Zhuanhui
Pink Red and Rose Tang Red
Clear, Lustrous, Especially Bright Emission Substances
CB 19504--2004
When the sparkling wine is poured into the ring, small bubbles of different shapes should rise.And there is a certain degree of persistence of various floral aromas, lemon aroma, dried fruit aroma, honey aroma, various small berries, relatively strong Li Gu Qi thorn various floral aromas
Lemon aroma, various floral aromas
Fresh, balanced, elegant
Refreshing, balanced, elegant
Refreshing, balanced, with a killing taste
Typical determination, clear
The physical and chemical indicators of Helan Mountain East Foothill wine should comply with the provisions of Yi2. Table 2 Physical and chemical indicators
Volatile acid (measured in acetic acid)/
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