T/GZCX 006-2024 Active

Scope: This document specifies the requirements (including testing methods), testing rules, labeling, packaging, transportation, and storage for prickly pear liqueur. This document applies to liqueurs made from prickly pear fruits (dried or fresh) or (and) prickly pear juice as the maceration material, distilled alcohol or fermented alcohol as the base, with or without the addition of additives or food additives, and produced through processes such as extraction, blending, filtration, and bottling. Main technical contents: 4.1 Raw material requirements 4.1.1 Distilled alcohol shall comply with the provisions of GB 2757. 4.1.2 Fermented alcohol shall comply with the provisions of GB 2758. 4.1.3 Prickly pear fruits shall comply with the provisions of T/GZSX 056, T/GZCX 007, GB 2762, and GB 2763; prickly pear juice shall comply with the provisions of DBS 52/073. 4.1.4 Production water shall comply with the provisions of GB 5749. 4.1.5 The quality of other raw materials and additives shall comply with the corresponding national standards and management regulations. 4.2 Sensory requirements The sensory requirements are specified in Table 1. Table 1 Sensory requirement Item Standard Testing method Color Pale yellow to brownish red. GB/T 15038 Appearance Transparent liquid with no obvious suspended matter. A small amount of sediment is allowed after long-term storage. Aroma and taste Mellow and refreshing, with the characteristic aroma and taste of this type of liqueur, without any off-flavors. Style With the unique style of this product. 4.3 Physical and chemical indicators The physical and chemical hygiene indicators shall comply with the provisions of Tables 2 and 3. Table 2 Physical and chemical hygiene indicator Item Requirements Testing method Alcohol content, (20°C) % vol 4.0–60.0 GB 5009.225 Total acid (calculated as acetic acid), g/L ≤ 6.0 GB/T 15038 Total sugar (calculated as glucose),