This standard specifies the definition, requirements, test methods, inspection rules, as well as the marking, labeling, packaging, transportation and storage of green food liquor products. This standard applies to Grade A green food liquors of various flavors and different alcohol content. NY/T 432-2000 Green Food Liquor NY/T432-2000 Standard download decompression password: www.bzxz.net

NY/T432—2000
This standard is specially formulated to determine the quality and safety of green food liquor. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Wuhan). The main drafters of this standard: Wang Fuhua, Sun Shengmei, Fan Mingyong, Luo Bin, Guo Chunmin. 190
Agricultural Industry Standard of the People's Republic of China
Green food
Green food--White spirit
NY/T 432—2000
This standard specifies the definition, requirements, test methods, inspection rules, and signs, labels, packaging, transportation and storage of green food liquor products.
This standard is applicable to Grade A green food liquor of various flavors and different alcohol content. 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 all valid. All standards are subject to revision. Parties using this standard should explore the possibility of using the latest version of the following standards. GB191--2000 Pictorial marking for packaging, storage and transportation
GB/T5009.12—1996 Method for determination of lead in food GB/T5009.48-1996 Method for analysis of hygienic standards for distilled spirits and blended spirits GB10344~1989 Labeling standard for alcoholic beverages
GB/T10345.2—1989 Sensory evaluation method for liquor GB/T10345.3-1989
GB/T 10345. 4—1989
GB/T 10345.5—1989
GB/T 10345. 6-1989
GB/T 10345. 7---1989
GB/T 10345.8—1989
GB/T 10346—1989
Test method for alcohol content in liquor
Test method for total acid in liquor
Test method for total ester in liquor
Test method for solid content in liquor
Test method for ethyl acetate in liquorGas chromatographyTest method for ethyl hexanoate in liquor (GLC)Liquor inspection rules
NY/T391—2000 Technical conditions for the environment of origin of green food 3 Definitions
This standard adopts the following definitions.
3.1 Green foodgreen food
See 3.1 of NY/T 391—2000.
3. 2 A grade green foodA grade green foodSee 3.3 of NY/T391--2000.
4 Requirements
4.1 Requirements for raw and auxiliary materials
4.1.1 Main brewing materials
The production base environment of grains, cereals and other main brewing materials used in the production of green food liquor should meet the requirements of NY/T391, and be produced in accordance with the green food production and operation procedures approved by the Ministry of Agriculture of the People's Republic of China on 2000-12-22 and implemented on 2001-04-01
NY/T 432-—2000
, and the products should meet the requirements of the green food grain product standard and obtain the green food logo use certificate. 4.1.2 Water
Water should meet the requirements of 4.5 in NY/T391-2000, and 4.2 Sensory requirements
Sensory requirements are shown in Table 1.
Table 1 Sensory requirements for green food wine
Luxury aroma
Light aromabzxZ.net
Rice aroma
Colorless (strong, sauce, other aromas are allowed to have a slight yellowish color), clear and transparent, no floating matter, no precipitation, with a strong and harmonious
complex aroma with Ji Yi Diao as the main component
Soft, sweet and refreshing, harmonious
fragrance, long aftertaste||tt ||Fragrant and pure, with ethyl acetate as the main component
elegant and harmonious compound
soft taste, soft and sweet
clean, harmonious, long aftertaste after drinking
with the unique style of this product, no peculiar smell
4.3 Physical and chemical requirements
4.3.1 Physical and chemical requirements for high-alcohol liquor
The physical and chemical requirements for high-alcohol liquor shall comply with the provisions of Table 2. Pure rice aroma, elegant
Sauce-flavored type
The sauce aroma is rich, elegant and delicate
greasy, and the empty cup has a long-lasting fragrance
sweet and refreshing after drinking!
Mellow, rich, with a pleasant aftertaste
Clean, pleasant aftertaste
Physical and chemical requirements for green food high-alcohol liquor
Alcohol content (V/V), %
Total acid (in acetic acid), B/L
Total ester (in ethyl acetate), g/L
Solids·B/L
Ethyl acetate·g/L
Ethyl hexanoate·g/L
Luzhou-flavor type
Light-flavor type
0. 4~0. 9
Alcohol content (V/V) Allowable error is ±1. 0%, 2 When the alcohol content (V/V) is 40%~49%, the solid content ≤0.5g/L4.3.2 Physical and chemical requirements for low-alcohol liquor
The physical and chemical requirements for low-alcohol liquor shall comply with the provisions of Table 3
Rice-flavor type
40.0~55.0
Table 3 Physical and chemical requirements for low-alcohol liquor for green food
Alcohol content (V/V), %
Total acid (in acetic acid), g/L
Total ester (in ethyl acetate), /L
Solids, g/L
Ethyl acetate, g/L
Luzhou-flavor type
0. 35~1.5
Light-flavor type
0. 3~0. 9
1. 2 ~ 3. 8
Rice-flavored
Sauce-flavored
Sauce-flavored
Other flavors
Has the characteristic and pure
aroma of this product
Unique taste, harmonious
fragrance, long aftertaste
Other flavors
Other flavors
Ethyl caproate, 8/L
NY/T 432--2000
Table 3 (end)
Luzhou-flavored
Alcohol content (V/V) allowable error is ±1.0%. 2When alcohol content (V/V) <32.0%, solid content ≤0.8 g/L. 4.4 Safety and sanitation requirements
Safety and sanitation requirements shall comply with the provisions of Table 4. Light fragrance type
Rice fragrance type
Table 4 Safety and sanitation requirements for green food wine
Methanol, g/L
Fusel oil (calculated as isobutyl alcohol and isopentanol) + g/LCyanide (calculated as HCN), mg/L
Lead (calculated as Pb), mg/L
Manganese (calculated as Mn), mg/L
Note: Chemicals are limited to those with wood or substitutes as raw materials. 5 Test method
Follow the provisions of GB/T10345.2.
5.2 Alcohol content
Follow the provisions of GB/T10345.3.
5.3 Total acid
Follow the provisions of GB/T10345.4.
5.4 Total esters
According to GB/T10345.5.
5.5 Solids
According to GB/T10345.6.
5.6 Ethyl acetate and ethyl hexanoate
According to GB/T10345.7 and GB/T10345.8. 5.7 Methanol and fusel oil
According to 4.2 and 4.3 of GB/T5009.48-1996. 5.8 Cyanide
According to 4.7 of GB/T5009.48—1996. 5.9 Lead
According to GB/T5009.12.
According to 4.6 of GB/T5009.48—1996. 6
Inspection rules
Follow the provisions of GB10346.
Sauce-flavored
Other flavors
7Signs and labels
NY/T432--2000
In addition to complying with the provisions of GB10344, product labels and signs shall also comply with relevant regulations. 8Packaging, transportation, storage
8.1Packaging
8.1.1 The inner packaging must be made of glass bottles, porcelain bottles or other materials that meet the requirements of food hygiene, and the outer packaging must be made of qualified corrugated boxes or other packaging materials; there must be anti-vibration and anti-collision spacer materials in the box, and each box must be accompanied by a product quality certificate. 8.1.2 The packaging box should be marked with the factory name, address, wine name, specifications, batch number, number of bottles, date and a logo that meets the requirements of the green food logo design. There are also words and logos such as "handle with care", "moisture-proof" and "upward". The use method shall be implemented in accordance with the provisions of GB191. 8.1.3 Bottled wine for domestic and foreign sales is generally divided into three specifications: 500mL, 250mL, and 125mL (export wine can also be handled according to the contract between the two parties). At 20℃, the capacity tolerance is ±3%. 8.2 Transportation
During transportation, it must be covered with tarpaulin to avoid strong vibration, sun exposure and rain. It should be handled with care during loading. 8.3 Storage
The storage place should be kept clean, cool and dry, strictly prevent sun exposure and rain, strictly prohibit fire, and must not directly contact the wet ground. It must not be stacked together with corrosive and toxic items. The stacking height of cartons must not exceed 6 layers. The warehouse temperature should be maintained at 10℃～25℃, with 15℃ as the most suitable.
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