Some standard content:
ICS 67.160. 10
National Standard of the People's Republic of China
GH 18966
Product of designations of origin or geographical indication Yantai wine
2003-02-10 Issued
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
2003-05-01 Implementation
GH18966—2003
All technical contents of this standard are mandatory. Foreword
This standard is based on the Provisions on the Protection of Products of Origin and the Appendix A of this standard.
This standard is a normative appendix. This standard specifies the general requirements for the regional product of origin. The issuing units of this standard are: National Wine Quality Supervision and Inspection Center, Yantai Changyu Wine Co., Ltd., Yantai Weilong Huangshang Company, Zhoutai Zhongliang Grain and Wine Co., Ltd., Yantai Menyanghe Wine Company. The main drafters of this standard are: Ma Peixuan, Li Jiyin, Ma Qimu, Zhu Jiyi, Liu Shijia, Jiao Furun, Zheng Zuoren, Sun Xuegao 2
1 Scope
Regional Product of Origin Yantai Wine
GB 18966—2003
This standard specifies the scope, terms and definitions, classification, requirements, test methods, inspection rules and marking, packaging, transportation and storage of regional product of origin of Yantai.
This standard applies to the regional product of origin Yantai wine approved by the regional product management department. 2 Normative references
The following clauses become non-normative clauses through the use of this standard. For any dated referenced document, its subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study the latest versions of these documents. For any undated referenced document, its latest version is applicable to this standard. Packaging storage and transportation pictorial labeling
GB/I 19
General standard for food labeling
G 7718
Gb 0344
GB118E5
Standard for labeling of alcoholic beverages
Reims
Wine
(:h/T 1$037
G3/T [E03H
G3/T[7204
General test methods for wine and fruit wine
Classification of alcoholic beverages
[Ministry of Technology Supervision Order No. 43
Regulations on the Supervision of Import and Export Commodity Packaging
3 Scope of origin protection
The scope of origin protection of Yantai wine is limited to the scope of protection approved by the origin or product management department in accordance with the "Regulations on the Protection of Products from Origin", see Appendix A,
4: Terms and definitions
B/1037, GB11836, GH/T17024 and the following technical explanations and definitions are applicable to this standard, 4.1
Yantai wine Yantaiwinc
The scope of protection of Yantai wine is limited to the scope of protection approved by the origin or product management department in accordance with the "Regulations on the Protection of Products from Origin", see Appendix A,
4: Terms and definitions
B/1037, GB11836, GH/T17024 and the following technical explanations and definitions are applicable to this standard, 4.1
Yantai wine Yantaiwinc
The scope of protection of Yantai wine is limited to the scope of protection of Yantai wine Within the scope of origin protection, the wine made by fermentation or distillation of fresh grapes specified in this standard shall not be less than 9% (volume fraction) in fermented wine, and the natural alcohol content of distilled wine shall not be less than 8% (volume fraction) in distilled wine.
5 Classification
By color: red wine, white wine, rosé wine. By carbon dioxide pressure: still wine, sparkling wine. By sugar content: dark type, semi-sweet type, semi-sweet type, sweet type. By technology: fermented wine, brandy
By aroma: aroma wine, non-aromatic aged wine. 453
GB18966—2003
6 Requirements
6.1 Raw material requirements
6.1 .1 Origin requirements
The raw materials of Yantai wine must be produced in the specified range of the deep protection area. 6.1.2 Grape variety requirements
6.1.2.1 Varieties for making red wine: Cabernet Gernischt, Cabernet Sauvignon, Merln, Cabernet Franc, Syrah, Pinot Noir, Ruby Cabernet, French 13ue Freneh, Gamy, Zinfandel), -73, Yantai -74. 6.1.2.2 Varieties for making white wine: Chardonnay, donney), Pinot Blanc, Guirenjo in Ricsling, Muscat Lamburg, Riesling, Sauvignon Blanc, Chenin Blanc, Semillon from Yu
6.1.2.3 Varieties for making rosé wine: Pinot Noir, Carignant, Muscat Ham-burg.
6.1.2.4 Varieties for making brandy: Cgni Blanc, Carignane, from Yu. 6.1.3 Grape wine quality requirements
The sugar content of grapes for fermented wine is greater than or equal to 170g/L; the sugar content of grapes for making wine is greater than or equal to 130g/L; the skin is evenly colored; the fruit is fresh and clean, without diseased fruit, loose fruit, cracked fruit, and green fruit without pesticide pollution. 6.2 Process requirements
6.2.1 Red wine process requirements
Grapes are harvested, sorted, destemmed, crushed and fermented. The fermentation temperature is controlled at 25-30℃, and the fermentation time is 7d-15d. When the sugar content drops to the specified level, it is separated and transferred to tanks for malic acid-lactic acid fermentation. When the malic acid-lactic acid fermentation is completed, it is separated, clarified, stored, stabilized, and filtered. The aging period of fresh wine is less than 24 months, and the aging period of aging wine is more than 24 months. Oak storage is required.
6.2.2 Technical requirements for white wine
After the grapes are harvested, sorted and pressed, the grape juice is clarified, separated and fermented at low temperature. The fermentation temperature is controlled at 16℃～20℃. The fermentation time is 10d-20d. When the sugar content drops to the specified requirements, separation, transfer, clarification, storage, stabilization treatment, sterilization and filtration are carried out. The storage period of fresh grapes is less than 18 months. The storage period of aged wine is more than 18 months and must be stored in oak. 6.2.3 Technical requirements for red wine
After the grapes are harvested, sorted, destemmed and crushed, the soaking temperature is controlled at 24℃~26℃. The soaking time is within 48h. When the color reaches the specified requirements, the skins are separated and fermented. The fermentation temperature is controlled at 16℃～20℃. The fermentation time is 7d~15d. When the sugar content drops to the specified requirements, separation, transfer, clarification, storage, stabilization treatment, sterilization and filtration are carried out. 6.2.4 Process requirements for sparkling wine
After harvesting, sorting and pressing, the grape juice is clarified, separated and fermented at low temperature. When the sugar content drops to 48/L, it is separated, transferred to a plate, condensed, stored and stabilized. Yeast, syrup, etc. are added to bottles or tanks for secondary fermentation. After bottle fermentation, it is stored, put on the shelf, tilted, transferred, slag is discharged, added to the bottle, packed. After storage, tank fermentation is clarified, filtered and bottled. 6.2.5 Process requirements for aromatized wine
After the separation and condensation process of grape wine, aromatic plant extract is added, and other processes are the same as wine. 6.2.6 Process requirements for brandy
After harvesting, sorting and pressing, the grape juice is fermented. When the sugar content reaches 1&/1, it is heat-shrinked, stored in oak barrels, blended, stabilized and bottled. The storage time in oak barrels is not less than 124 months. 6.3 Sensory index
6.3.1 The wine should meet the requirements of Table 1.
Table 1 Sensory index of wine
Golden yellow to golden, clear, crystal clear, without any impurities, without any sand. Its mellow wine aroma is rich in woody and sweet insect aroma, and its aroma is elegant, harmonious, mellow and sweet.The wine body is full, harmonious and delicate. Fermented wine should meet the requirements of Table 2. Table 2 Sensory indicators of fermented wine Red wine Purple, dark red, stone red, red with brown, brown red Clear, shiny, no obvious floating matter Black currant, black pepper, small pulp, cauliflower, etc. Mellow, harmonious, moist, 6.4 Physical and chemical The wine has no white and slightly yellowish band, green and yellow, and yellow. It is completely yellow: clear and bright. It has a glossy texture. It has a lemon, apple, strawberry and small fruit aroma. The aroma is soft and the color of the orchid is in accordance with the specifications in Table 3. 6. 4. 1
Alcohol content (20℃:)/% volume fraction)
Total non-alcohol volatiles (selective acid
! 100% (volume fraction) ethanol]
Adjustment (mg/L.)
Iron (ng?1.
Pink wine
Quickly slightly change to rose red
Light red: transparent
bright, shiny, without obvious
obvious salt floating matter
Flower, fruit, orange tree flower and other pastes
soft, pure
White orchid physical and chemical indicators||t t||Enzymes-aldehydes-banned aldehydes-higher alcohols)/1F/1.) Yearly alcohol/<g/5.100%<volume fraction) ethanol! Fermented wine physical and chemical indicators and health indicators meet the requirements of Table 4 6.4.2
Additional wine
dark red, brown red, light red,
golden yellow, light yellow;
clear and transparent, glossy, no obvious suspended matter
with "fragrant, meaty, etc.
multiple plant technical materials
coordinate, create, balance,
GB 18965--2003
Sparkling wine
In addition to the characteristics of other medicinal wines, it should also have the following characteristics: the wine should have fine beads of air rising from the glass, the bubbles should be delicate, long-lasting, mellow, harmonious and non-toxicwww.bzxz.net
Table 4 Physical and chemical indicators and hygienic indicators of fermented wine Item
Alcohol content (20% by volume)
Titrate acid (in terms of tartaric acid)/(g/1.)
Volatile acid (in terms of zeolite)/(g/1.)
Volatile acid (in terms of zeolite)/(g/1.)
Volatile acid (in terms of zeolite)/(g/1.) (mg/[)
Sweet, aromatized wine
Other types of wine
12. --20. 0
5. 0--7, 5
GB 18966—2003
Ten-wave extracts/)
Health care standards
Table 4 (continued)
Portione wine
Red, rosé, aromatized wine
According to GH/T 15037
Total sugars shall be in accordance with B/1 17294: Free carbon dioxide, total sulfur dioxide and microbial dioxide shall be in accordance with GI/T 15U37. 7 Test methods
7.1 Sensory indicators
7.1.1 White wine shall be in accordance with I3 11856. 7.1.2 Fermented wine shall comply with GB/T35038. 7.2 Physical and chemical indicators
7.2.1 Wine shall comply with GB11856 and GB/T 15038. 7.2.2 Fermented wine shall comply with GB/T 15038. The titrated acid test shall be carried out by changing the titration endpoint p119.0 in the original potentiometric titration method to p15.2.
7.3 Hygiene indicators
According to GR/T 15037 Implementation.
B Inspection rules
8.1 Batch
Products of the same quality, specification and batch number produced in the same production period are called batches. 8.2 Sampling method and quantity
8.2.1 Randomly select n boxes of products from different parts of the same batch of products in the finished product warehouse, and then randomly select bottles from each of the m boxes of products. 8.2.2 Randomly select 4 bottles of products with a volume of less than 500ml/bottle, and randomly select 8 bottles of products with a volume of less than 500mL/bottle as samples for physical and chemical, sanitary and sensory inspections. Samples that need to be retained should be kept on site. 8.3 Factory inspection
8.3.1 Each batch of products must be inspected and qualified by the manufacturer and a quality certificate must be signed. 8.3.2 Items of factory inspection:
The factory inspection items are sensory indicators, alcohol content, net methanol content, deviation and label. The inspection items for fermented wine are sensory indicators, physical and chemical indicators, net quantity deviation and label. 8.4 Type inspection
Type inspection items are all technical contents of this standard. 8.4.11
B.4.2 Type inspection shall be conducted at least twice a year. If any of the following situations occur, the following shall be conducted: stop production for two months and then resume production;
if there is a significant fluctuation in the inspection results:
the national quality supervision department shall make a request.
8.5 Judgment rules
If all the inspection items are qualified, the batch of products shall be classified as qualified products. If there are unqualified items, samples shall be taken from the same batch of products again, and the unqualified items shall be rechecked. If there is still one unqualified item, the batch of products shall be judged as unqualified. 435
9 Marking, packaging, transportation and storage
9.1 Marking
9. 1. 1 Labeling
Medicinal wine labeling (GR10344. GB7718 implements C818966-2003
Products that do not meet this standard shall not use the name containing "Niutai Wine" (including continuous or disconnected) and shall not use the original geographical protection special mark.
9. 1. 2 Packaging mark
Follow the provisions of (B/1191).
9.2 Packaging
9.2.1 The inner packaging must be made of packaging materials that meet the requirements of food hygiene, but plastic packaging is not allowed, and glass bottles are not allowed. The packaging container should be neat, clean, sealed and leak-proof, without leakage. 9.2.2 The outer packaging must use qualified corrugated paper boxes or other packaging with the same function. There must be shockproof and environmentally friendly spacer materials inside. 9.2.3 The packaging content should comply with the State Technical Supervision Bureau Order No. 43. 9.3 Transportation and storage
9.3.1 The product is allowed to be transported at a temperature of 5℃--35℃, and the storage temperature is controlled at 10℃~2℃ 9. 3. 2 During transportation and storage, the site should be kept clean, dry and well ventilated, and direct sunlight should be avoided. Wines sealed with corks should be placed upside down or upside down.
9.3.3 Wines transported and stored under the above conditions should not be turbid or sour. Wines aged for more than 18 months are allowed to have a small amount of precipitation
GB 189662003
[Normative Appendix
Map of the protected area of origin of Yantai wine
Xiaomian Gao
The most written ice hospital
Golden bean special
Special## incident
Home mobile phone
Note: Xietaiqiao Medicinal Wine Origin City Protection Shanghai Fan Guo Baotuo Shandong Province Yancang City Individual Border Map A.12
Additional wine
deep red, brown red, light red,
golden yellow, light yellow;
clear and transparent, with gloss, no obvious suspended matter
with fragrance, meat, etc.
coordinated, creative, balanced,
GB 18965--2003
sparkling wine
in addition to the characteristics of its own type of medicinal wine, it should also have the following characteristics: the wine should have fine beads of air rising from the glass, the bubbles should be delicate, long-lasting, mellow, harmonious, and non-toxic
Table 4 Physical and chemical indicators and hygienic indicators of fermented wine Item
Alcohol content (20% by volume)
Titrate acid (as tartaric acid)/(g/1.)
Volatile acid (as Zn, acid)/(g/1.)
Volatile acid/(mg/1.)
Sweet and aromatized wine
Other types of wine
12. --20. 0
5. 0--7. 5
GB 18966—2003
Ten-color wine/)
Health standard
Table 4 (continued)
Au wine
Red, rosé, aromatized wine
According to GH/T15037
Total sugar as B/1 17294 Implementation: Free carbon dioxide, total sulfur dioxide, microbial dioxide according to GI/T 15U37, 7 Test methods
7.1 Sensory index
7.1.1 White wine according to GB/T 15036. 7.1.2 Fermented wine according to GB/T 35038, 7.2 Physical and chemical indexes
7.2.1 Autoclave according to GB11856 and GB/T 15038. 7.2.2 Fermented wine according to GB/T 15038, the titrated acid test in the original potentiometric titration method is changed from p119.0 to p15.2.
7.3 Hygiene index
According to GR/T 15037 Implementation.
B Inspection rules
8.1 Batch
Products of the same quality, specification and batch number produced in the same production period are called batches. 8.2 Sampling method and quantity
8.2.1 Randomly select n boxes of products from different parts of the same batch of products in the finished product warehouse, and then randomly select bottles from each of the m boxes of products. 8.2.2 Randomly select 4 bottles of products with a volume of less than 500ml/bottle, and randomly select 8 bottles of products with a volume of less than 500mL/bottle as samples for physical and chemical, sanitary and sensory inspections. Samples that need to be retained should be kept on site. 8.3 Factory inspection
8.3.1 Each batch of products must be inspected and qualified by the manufacturer and a quality certificate must be signed. 8.3.2 Items of factory inspection:
The factory inspection items are sensory indicators, alcohol content, net methanol content, deviation and label. The inspection items for fermented wine are sensory indicators, physical and chemical indicators, net quantity deviation and label. 8.4 Type inspection
Type inspection items are all technical contents of this standard. 8.4.11
B.4.2 Type inspection shall be conducted at least twice a year. If any of the following situations occur, the following shall be conducted: stop production for two months and then resume production;
if there is a significant fluctuation in the inspection results:
the national quality supervision department shall make a request.
8.5 Judgment rules
If all the inspection items are qualified, the batch of products shall be classified as qualified products. If there are unqualified items, samples shall be taken from the same batch of products again, and the unqualified items shall be rechecked. If there is still one unqualified item, the batch of products shall be judged as unqualified. 435
9 Marking, packaging, transportation and storage
9.1 Marking
9. 1. 1 Labeling
Medicinal wine labeling (GR10344. GB7718 implements C818966-2003
Products that do not meet this standard shall not use the name containing "Niutai Wine" (including continuous or disconnected) and shall not use the original geographical protection special mark.
9. 1. 2 Packaging mark
Follow the provisions of (B/1191).
9.2 Packaging
9.2.1 The inner packaging must be made of packaging materials that meet the requirements of food hygiene, but plastic packaging is not allowed, and glass bottles are not allowed. The packaging container should be neat, clean, sealed and leak-proof, without leakage. 9.2.2 The outer packaging must use qualified corrugated paper boxes or other packaging with the same function. There must be shockproof and environmentally friendly spacer materials inside. 9.2.3 The packaging content should comply with the State Technical Supervision Bureau Order No. 43. 9.3 Transportation and storage
9.3.1 The product is allowed to be transported at a temperature of 5℃--35℃, and the storage temperature is controlled at 10℃~2℃ 9. 3. 2 During transportation and storage, the site should be kept clean, dry and well ventilated, and direct sunlight should be avoided. Wines sealed with corks should be placed upside down or upside down.
9.3.3 Wines transported and stored under the above conditions should not be turbid or sour. Wines aged for more than 18 months are allowed to have a small amount of precipitation
GB 189662003
[Normative Appendix
Map of the protected area of origin of Yantai wine
Xiaomian Gao
The most written ice hospital
Golden bean special
Special## incident
Home mobile phone
Note: Xietaiqiao Medicinal Wine Origin City Protection Shanghai Fan Guo Baotuo Shandong Province Yancang City Individual Border Map A.12
Additional wine
deep red, brown red, light red,
golden yellow, light yellow;
clear and transparent, with gloss, no obvious suspended matter
with fragrance, meat, etc.
coordinated, creative, balanced,
GB 18965--2003
sparkling wine
in addition to the characteristics of its own type of medicinal wine, it should also have the following characteristics: the wine should have fine beads of air rising from the glass, the bubbles should be delicate, long-lasting, mellow, harmonious, and non-toxic
Table 4 Physical and chemical indicators and hygienic indicators of fermented wine Item
Alcohol content (20% by volume)
Titrate acid (as tartaric acid)/(g/1.)
Volatile acid (as Zn, acid)/(g/1.)
Volatile acid/(mg/1.)
Sweet and aromatized wine
Other types of wine
12. --20. 0
5. 0--7. 5
GB 18966—2003
Ten-color wine/)
Health standard
Table 4 (continued)
Au wine
Red, rosé, aromatized wine
According to GH/T15037
Total sugar as B/1 17294 Implementation: Free carbon dioxide, total sulfur dioxide, microbial dioxide according to GI/T 15U37, 7 Test methods
7.1 Sensory index
7.1.1 White wine according to GB/T 15036. 7.1.2 Fermented wine according to GB/T 35038, 7.2 Physical and chemical indexes
7.2.1 Autoclave according to GB11856 and GB/T 15038. 7.2.2 Fermented wine according to GB/T 15038, the titrated acid test in the original potentiometric titration method is changed from p119.0 to p15.2.
7.3 Hygiene index
According to GR/T 15037 Implementation.
B Inspection rules
8.1 Batch
Products of the same quality, specification and batch number produced in the same production period are called batches. 8.2 Sampling method and quantity
8.2.1 Randomly select n boxes of products from different parts of the same batch of products in the finished product warehouse, and then randomly select bottles from each of the m boxes of products. 8.2.2 Randomly select 4 bottles of products with a volume of less than 500ml/bottle, and randomly select 8 bottles of products with a volume of less than 500mL/bottle as samples for physical and chemical, sanitary and sensory inspections. Samples that need to be retained should be kept on site. 8.3 Factory inspection
8.3.1 Each batch of products must be inspected and qualified by the manufacturer and a quality certificate must be signed. 8.3.2 Items of factory inspection:
The factory inspection items are sensory indicators, alcohol content, net methanol content, deviation and label. The inspection items for fermented wine are sensory indicators, physical and chemical indicators, net quantity deviation and label. 8.4 Type inspection
Type inspection items are all technical contents of this standard. 8.4.11
B.4.2 Type inspection shall be conducted at least twice a year. If any of the following situations occur, the following shall be conducted: stop production for two months and then resume production;
if there is a significant fluctuation in the inspection results:
the national quality supervision department shall make a request.
8.5 Judgment rules
If all the inspection items are qualified, the batch of products shall be classified as qualified products. If there are unqualified items, samples shall be taken from the same batch of products again, and the unqualified items shall be rechecked. If there is still one unqualified item, the batch of products shall be judged as unqualified. 435
9 Marking, packaging, transportation and storage
9.1 Marking
9. 1. 1 Labeling
Medicinal wine labeling (GR10344. GB7718 implements C818966-2003
Products that do not meet this standard shall not use the name containing "Niutai Wine" (including continuous or disconnected) and shall not use the original geographical protection special mark.
9. 1. 2 Packaging mark
Follow the provisions of (B/1191).
9.2 Packaging
9.2.1 The inner packaging must be made of packaging materials that meet the requirements of food hygiene, but plastic packaging is not allowed, and glass bottles are not allowed. The packaging container should be neat, clean, sealed and leak-proof, without leakage. 9.2.2 The outer packaging must use qualified corrugated paper boxes or other packaging with the same function. There must be shockproof and environmentally friendly spacer materials inside. 9.2.3 The packaging content should comply with the State Technical Supervision Bureau Order No. 43. 9.3 Transportation and storage
9.3.1 The product is allowed to be transported at a temperature of 5℃--35℃, and the storage temperature is controlled at 10℃~2℃ 9. 3. 2 During transportation and storage, the site should be kept clean, dry and well ventilated, and direct sunlight should be avoided. Wines sealed with corks should be placed upside down or upside down.
9.3.3 Wines transported and stored under the above conditions should not be turbid or sour. Wines aged for more than 18 months are allowed to have a small amount of precipitation
GB 189662003
[Normative Appendix
Map of the protected area of origin of Yantai wine
Xiaomian Gao
The most written ice hospital
Golden bean special
Special## incident
Home mobile phone
Note: Xietaiqiao Medicinal Wine Origin City Protection Shanghai Fan Guo Baotuo Shandong Province Yancang City Individual Border Map A.12 Type inspection shall be conducted at least twice a year. If any of the following situations occur, the following shall be observed: production shall be stopped for two months and then resumed;
The inspection results fluctuate greatly:
The national quality supervision department shall make a request.
8.5 Judgment rules
If all the inspection items are qualified, the batch of products shall be classified as qualified products. If there are unqualified items, samples shall be taken from the same batch of products again, and the unqualified items shall be re-checked. If there is still one unqualified item, the batch of products shall be judged as unqualified. 435
9 Marking, packaging, transportation and storage
9.1 Marking
9. 1. 1 Labeling
Medicinal wine labeling (GR10344. GB7718 implements C818966-2003
Products that do not meet this standard shall not use the name containing "Niutai Wine" (including continuous or disconnected) and shall not use the original geographical protection special mark.
9. 1. 2 Packaging mark
Follow the provisions of (B/1191).
9.2 Packaging
9.2.1 The inner packaging must be made of packaging materials that meet the requirements of food hygiene, but plastic packaging is not allowed, and glass bottles are not allowed. The packaging container should be neat, clean, sealed and leak-proof, without leakage. 9.2.2 The outer packaging must use qualified corrugated paper boxes or other packaging with the same function. There must be shockproof and environmentally friendly spacer materials inside. 9.2.3 The packaging content should comply with the State Technical Supervision Bureau Order No. 43. 9.3 Transportation and storage
9.3.1 The product is allowed to be transported at a temperature of 5℃--35℃, and the storage temperature is controlled at 10℃~2℃ 9. 3. 2 During transportation and storage, the site should be kept clean, dry and well ventilated, and direct sunlight should be avoided. Wines sealed with corks should be placed upside down or upside down.
9.3.3 Wines transported and stored under the above conditions should not be turbid or sour. Wines aged for more than 18 months are allowed to have a small amount of precipitation
GB 189662003
[Normative Appendix
Map of the protected area of origin of Yantai wine
Xiaomian Gao
The most written ice hospital
Golden bean special
Special## incident
Home mobile phone
Note: Xietaiqiao Medicinal Wine Origin City Protection Shanghai Fan Guo Baotuo Shandong Province Yancang City Individual Border Map A.12 Type inspection shall be conducted at least twice a year. If any of the following situations occur, the following shall be observed: production shall be stopped for two months and then resumed;
The inspection results fluctuate greatly:
The national quality supervision department shall make a request.
8.5 Judgment rules
If all the inspection items are qualified, the batch of products shall be classified as qualified products. If there are unqualified items, samples shall be taken from the same batch of products again, and the unqualified items shall be re-checked. If there is still one unqualified item, the batch of products shall be judged as unqualified. 435
9 Marking, packaging, transportation and storage
9.1 Marking
9. 1. 1 Labeling
Medicinal wine labeling (GR10344. GB7718 implements C818966-2003
Products that do not meet this standard shall not use the name containing "Niutai Wine" (including continuous or disconnected) and shall not use the original geographical protection special mark.
9. 1. 2 Packaging mark
Follow the provisions of (B/1191).
9.2 Packaging
9.2.1 The inner packaging must be made of packaging materials that meet the requirements of food hygiene, but plastic packaging is not allowed, and glass bottles are not allowed. The packaging container should be neat, clean, sealed and leak-proof, without leakage. 9.2.2 The outer packaging must use qualified corrugated paper boxes or other packaging with the same function. There must be shockproof and environmentally friendly spacer materials inside. 9.2.3 The packaging content should comply with the State Technical Supervision Bureau Order No. 43. 9.3 Transportation and storage
9.3.1 The product is allowed to be transported at a temperature of 5℃--35℃, and the storage temperature is controlled at 10℃~2℃ 9. 3. 2 During transportation and storage, the site should be kept clean, dry and well ventilated, and direct sunlight should be avoided. Wines sealed with corks should be placed upside down or upside down.
9.3.3 Wines transported and stored under the above conditions should not be turbid or sour. Wines aged for more than 18 months are allowed to have a small amount of precipitation
GB 189662003
[Normative Appendix
Map of the protected area of origin of Yantai wine
Xiaomian Gao
The most written ice hospital
Golden bean special
Special## incident
Home mobile phone
Note: Xietaiqiao Medicinal Wine Origin City Protection Shanghai Fan Guo Baotuo Shandong Province Yancang City Individual Border Map A.1
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