Some standard content:
GB17946—2000
This standard is formulated in accordance with the "Regulations on the Protection of Products of Origin" and GB17924-1999 "General Requirements for Products of Origin".
The main differences between this standard and GB/T13662-1992 "Yellow Wine" are: the main technical indicators of this standard, such as alcohol content and solids excluding sugar, are higher than the requirements of the national standard of "Yellow Wine", and the volatile ester index reflecting the mellow aroma of Shaoxing wine and the unique process requirements reflecting the style of Shaoxing wine are added, with emphasis on sensory requirements. The test methods, inspection rules, marking, packaging, storage and transportation regulations are consistent with GB/T13662. This standard was proposed by the Zhejiang Provincial Technical Supervision Bureau. The drafting units of this standard are: Shaoxing Technical Supervision Bureau, China Shaoxing Yellow Wine Group Corporation, Shaoxing Dongfeng Winery, and China Food Fermentation Research Institute.
The main drafters of this standard are: Yu Youcan, Li Jiashou, Pan Xingxiang, and Tian Qijing. National Standard of the People's Republic of China
Shaoxing rice wine (Shaoxing yellow wine)
ShaoXing rice wine
GB 17946——2000
1 Scope
This standard specifies the definition, product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of Shaoxing wine.
This standard applies to Shaoxing wine listed in the "Catalogue of Regulations on the Protection of Products of Origin" issued by the State Council's quality and technical supervision administrative department within the scope of the Jianhu Lake water system in Shaoxing, also known as Shaoxing yellow wine or Shaoxing old wine (hereinafter referred to as Shaoxing wine).
2 Cited 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 version of the following standards. GB/T601-1998 Preparation of standard solutions for titration analysis (volume analysis) of chemical reagents GB/T603-1988 Preparation of preparations and products used in test methods for chemical reagents GB1351-1986 Wheat GB1354-1986 Rice GB2758-1981 Hygienic standard for fermented wine GB4789.25-1994 Microbiological examination of food hygiene and inspection of wine GB/T5009.12-1996 Determination of lead in food GB/T5009.22-1996 Determination of aflatoxin B in food GB54905593-1985 Inspection of grain, oil and vegetable oils GB5749-1985: Hygiene of drinking water Standard GB/T5750—1985 Standard for Drinking Water Inspection Approved by the State Administration of Quality and Technical Supervision on January 20, 2000 and implemented on April 1, 2000
GB17946—2000
GB7718—1994 General Standard for Food Labeling GB103441989 Standard for Labeling of Beverage Alcohol
GB/T12698—1990 Hygienic Specification for Yellow Rice Wine Factory GB/T13662—1992 Yellow Rice Wine
GB/T13868—1992
3 Geographical Scope of Origin
Sensory Analysis General Guidelines for Establishing Sensory Analysis Laboratories This standard applies to the geographical scope of origin of Shaoxing wine approved by the State Administration of Quality and Technical Supervision in accordance with the Regulations on the Protection of Geographical Products of Origin.
4 Definitions
This standard adopts the following definitions.
Shaoxing wine (Shaoxing yellow wine or Shaoxing old wine) ShaoXing rice wine 4.1
High-quality yellow wine made from high-quality glutinous rice and Jianhu water in a specific area of Shaoxing through a unique fermentation process.
4.2 Sediment
The sediment produced during the storage of the finished wine 4.3 Age
The age of the fermented original wine in the wine jar, wine tank, wine pool or wine tank. The age of the wine marked on the sales package shall be calculated based on the weighted average age of the wine, of which the base wine of the age shall not be less than 50%. 5 Product classification
Shaoxing wine is mainly divided into four categories according to the processing technology and the sugar content: 5.1 Shaoxing Yuanhong wine: It is a dry yellow wine with a sugar content of less than 15.0g/L. 5.2 Shaoxing Jiafan (Hua Diao) wine: semi-dry yellow wine, sugar content 15.1 ~ 40.0g / L. 5.3 Shaoxing Shanniang wine: semi-sweet yellow wine, sugar content 40.1 ~ 100.0g / L. 5.4 Shaoxing Xiangxue wine: sweet yellow wine, sugar content 101g / L or more. 6 Technical requirements
6.1 Raw material requirements
6.1.1 Glutinous rice
Should meet the requirements of the first grade or above specified in GB1354. 6.1.2 Wheat
Should meet the requirements of the second grade or above specified in GB1351. 6.1.3 Jianhu water
Should be taken from the administrative area of Shaoxing City and Shaoxing County (east to Shangyu Dongguan Town) and comply with GB5749 Jianhu water.
6.1.4 Wheat koji
Wheat koji produced locally in Shaoxing.
6.2 Traditional craft requirements
6.2.1 Brewing environment
It should be brewed within the specific range of the Jianhu water system in Shaoxing and in a brewing environment that meets the requirements of GB/T12698. 6.2.2 Technology
Use special traditional technology.
6.3 Sensory requirements
Meet the requirements of Table 1
2000-01-20 Approved by the State Administration of Quality and Technical Supervision as superior product
First-class product
Qualified product
2000-04-01 Implementation
GB 17946—2000
Shaoxing Jiafan (Huadiao)
Wine, Shaoxing Yuanhong Wine,
Shaoxing Shanniang Niang,
Xing Xiangxue Wine
Shaoxing Jiafan (Huadiao)
Wine, Shaoxing Yuanhong Wine,
Shaoxing Shanniang Niang,
Xing Xiangxue Wine
Shaoxing Guangyuan Hong Wine
Shaoxing Shanniang Niang
Shaoxing Xiangxue Wine
Shaoxing Jiafan (Huadiao)
Wine, Shaoxing Yuanhong Wine
Shaoxing Shanniang Niang, Shaoxing Xiangxue Wine
Physical and Chemical Indicators
Orange-yellow, clear and transparent, shiny. It has the unique aroma of Shaoxing wine, which is mellow and rich. No strange smell or peculiar smell. It has the unique taste of Shaoxing Yuanhong wine, which is mellow, refreshing and has no strange smell. It has the unique taste of Shaoxing Shanniang wine, which is mellow, sweet and refreshing, and has no strange smell. It has the unique taste of Shaoxing Xiangxue wine, which is fresh, sweet, mellow and has no strange smell. The wine body components are coordinated and have the unique style of Shaoxing wine. It is orange-yellow, clear and transparent, and has a good gloss.
Allow
trace aggregates
at the bottom of the bottle (jar)
Has the unique
aroma of Shaoxing wine, and the mellow
strong aroma. No foreign aroma,
Has the unique
taste of Shaoxing Yuanhong wine, mellow
harmonious, refreshing, no
Has the unique
taste of Shaoxing Shanniang wine, mellow
thick, fresh and sweet, refreshing,
no foreign smell
Has the unique
taste of Shaoxing Xiangxue wine, fresh
sweet, mellow, no
The wine body components are relatively coordinated
and has the unique style of Shaoxing wine
Shaoxing Jiafan (Hua Diao) wine should meet the requirements of Table 2. Table 2
Total sugar (calculated as glucose) g/L
Solids (excluding sugar), g/L
Alcohol content, %
Age of wine less than 3 years (excluding 3 years) ≥
Age of wine 3 to 5 years (excluding 5 years)
Age of wine more than 5 years
Total acid (calculated as lactic acid), g/L
Amino acid nitrogen, g/L
pH value (25℃)
Calcium oxide, g/L
Volatile ester (calculated as|Age of wine less than 3 years (excluding 3 years) ≥ ethyl acetatebZxz.net
Age of wine 3 to 5 years (excluding 5 years)
), g/L
Age of wine more than 5 years
Shaoxing Yuanhong wine should meet the requirements of Table 3.
2000-01-20 Approved as a superior product by the State Administration of Quality and Technical Supervision
Orange-yellow, clear and transparent
bright, with good gloss.
Allows a large amount of aggregates at the bottom of the bottle (jar)
Has the unique
aroma of Shaoxing wine, and is mellow and strong. No strange smell, strange
It has the unique taste of Shaoxing Yuanhong wine, mellow
and refreshing, no
It has the unique taste of Shaoxing Shanniang wine
, mellow
and fresh and sweet,
no strange smell
It has the unique taste of Shaoxing Xiangxue wine
, fresh
sweet, mellow, no
The wine body components are harmonious
, and it has the unique style of Shaoxing wine
First-class product
|Qualified products
15.0~40.0
2000—04—01 implementation
GB17946—2000
Total sugar (as glucose), g/L
Solids (excluding sugar), g/L
Alcohol content, % (V/V)
Total acid (as lactic acid)
Amino acid nitrogen, g/L
pH value (25℃)
Calcium oxide, g/L
Shaoxing Shanniang wine should meet the requirements of Table 4.
Total sugar (measured in glucose), g/L
Solids (excluding sugar), g/L
Alcohol content, % (V/V)
Total acid (measured in lactic acid)
Amino acid nitrogen, g/L
pH value (25℃)
Calcium oxide, g/L
Shaoxing Xiangxue wine shall meet the requirements of Table 5
Total sugar (measured in glucose), g/L
Solids (excluding sugar), g/L
Alcohol content, % (V/V)
Total acid (measured in lactic acid)||t t||Amino acid nitrogen, g/L
pH value (25℃)
Calcium oxide, g/L
6.5Negative deviation of net content
Superior products
Superior products
Superior products
First-class products
First-class products
40.1~100.0
First-class products
3.5~4.5
Qualified products
Qualified products
Qualified products
Negative deviation of net content shall comply with the requirements of the "Regulations on Metrology Supervision of Quantitative Packaged Commodities". Among them: 500mL~1L, the negative deviation shall not exceed 15mL; 1L~10L, shall not exceed 1.5%: 10L15L, shall not exceed 150mL: 15L~25L, shall not exceed 1.0%. The average deviation of the sample shall be greater than or equal to 0.6.6 Hygiene requirements
6.6.1 The total number of colonies, coliform bacteria, lead and aflatoxin B shall comply with the provisions of GB2758. 6.6.2 Except for sauce color (caramel color), no food additives or substances shall be added to Shaoxing wine. 7 Test methods
7.1 The inspection of raw materials, sensory analysis (sensory evaluation), net content deviation, alcohol content, total sugar, solids (excluding sugar), total acid, amino acid nitrogen, pH value, calcium oxide and hygiene indicators shall be carried out in accordance with the provisions of GB/T13662.
7.2 Determination of volatile esters
Approved by the State Administration of Quality and Technical Supervision on January 20, 2000 and implemented on April 1, 2000
GB17946——2000
7.2.1 Principle
Yellow wine is distilled, and the volatile esters in the wine are collected in the distillate. Firstly, use alkali to neutralize the volatile acid in the distillate, then add a certain amount of alkali to saponify the ester, and then use acid to back-titrate the excess alkali. The reaction formula is: 0
RC-OK NaOH-- RC-ONa I ROH2NF-H,SO+NaS0,+21
7.2.2 Test method
7.2.2.1 Reagents
a) 1% phenol crisp indicator: according to GB/T603: b) 0.1 mol/L sulfuric acid standard solution: according to GB/T601: c) 0.1 mol/L sodium hydroxide standard solution: according to GB/T601. 7.2.2.2 Apparatus
250mL all-glass reflux device.
7.2.2.3 Detection
Pull 50.0mL of the distillate to be tested for alcohol content into a 250mL conical flask, add 2 drops of phenolic indicator, and drip with 0.1mol/L sodium hydroxide standard solution until it turns slightly red. Accurately add 25.0mL of 0.1mol/L sodium hydroxide standard solution, shake the hook, install a condenser, reflux in boiling water for 30min, remove, and cool to room temperature. Then accurately add 25.0mL of 0.1mol/L sulfuric acid standard solution, shake well, and titrate with 0.1mol/L sodium hydroxide standard solution until the color turns slightly red and does not disappear within 30s. Record the volume of sodium hydroxide standard solution consumed.
7.2.2.4 Calculation
See formula (1).
Volatilization. /)2.+-.0C.000... )
Concentration of sodium hydroxide standard solution, mol/L; Where: Ci——
C2Concentration of sulfuric acid standard solution, mol/L;
V-Volume of sodium hydroxide standard solution consumed in titrating the remaining sulfuric acid, mL; 0.088Molar mass of ethyl acetate.
7.2.2.5Permissible difference of results
The difference between two measured values of the same sample shall not exceed 0.01g/L. 8 Inspection rules
Follow the provisions of GB/T13662.
9 Marking, packaging, transportation, storage
9.1 Marking
9.1.1 Product label markings shall comply with the provisions of GB10344, marking: origin product mark, product name, raw materials (or raw materials and ingredients), alcohol content, net content (net capacity), manufacturer's name and address, production date, shelf life, sugar content, implementation product standard number and quality grade, Shaoxing Jiafan (Hua Diao) wine should be marked with wine age. The product name and net content must be displayed on the same main display surface at the same time. 9.1.2 In addition to the product name, manufacturer's name and address, the packaging box must also be marked with the net content and total quantity of the unit package, "handle with care", "afraid of moisture" and other warning signs. Approved by the State Administration of Quality and Technical Supervision on January 20, 2000, and implemented on April 1, 2000
GB17946-2000
9.2 Packaging
9.2.1 Packaging materials shall meet hygienic requirements. Packaged products shall be tightly sealed and leak-free. 9.2.2 The packaging of filled products shall be upright and straight, clean on the outside, and tightly sealed with labels. 9.2.3 The packaging box must be strong, match the size of the contents, and be firmly sealed and tied. 9.3 Transportation
9.3.1 The means of transportation must be clean and hygienic. Products shall not be mixed with toxic, harmful, corrosive, easily expelled or odorous items.
9.3.2 Handle with care during transportation, and do not drop, hit or squeeze. 9.3.3 During transportation, it shall not be exposed to the sun, rain or moisture. 9.4 Storage
9.4.1 Products must not be stored in the same warehouse as toxic, harmful, corrosive, volatile or odorous items. 9.4.2 Products should be stored in a cool, dry and ventilated warehouse; it is strictly prohibited to stack in the open air, expose to the sun, rain or near heat sources; the bottom of the packaging box must be padded with spacing materials of more than 100mm. 9.5 Anti-freeze measures should be taken when transporting and storing below zero degrees Celsius. 9.6 The shelf life of the product
Bottles and jars of wine sealed packaging shall not be less than one year. Approved by the State Administration of Quality and Technical Supervision on January 20, 2000 and implemented on April 1, 2000
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