T/GVEAIA 005.1-2022 Active

Scope: This document specifies the terms and definitions, raw material requirements, production requirements, brewing processes, product requirements, analytical methods, inspection rules, and marking, packaging, transportation, storage, evaluation and identification, and management requirements for fruit-flavored white wine from traditional Chinese agricultural products. This document applies to the production, inspection, sales, evaluation, and management of fruit-flavored white wine from traditional Chinese agricultural products. Main technical content: 1. Definitions of fruit-flavored white wine: It is made from fresh fruits cultivated and harvested in accordance with standardized agricultural practices in traditional Chinese medicine, using solid-state fermentation, liquid-state fermentation, or solid-liquid fermentation techniques. It does not directly or indirectly add alcohol or non-fermentation-derived coloring, aroma, or flavoring substances. It features the original aroma of fruits and is a flavored white wine with fruit-flavor characteristics. The main raw materials are single fruits and grains, and it is brewed with a clear-flavor fermentation agent, featuring the fruity aroma of a specific fruit. The main raw materials are single fruits and grains, and it is brewed with a mellow-flavor fermentation agent, featuring the fruity mellow-flavor of a specific fruit. The main raw materials are single fruits and grains, and it is brewed with a spicy-flavor fermentation agent, featuring the fruity spicy-flavor of a specific fruit. 2. Raw material requirements: It specifies that the fruit raw materials must be fresh fruits cultivated and harvested in accordance with standardized agricultural practices in traditional Chinese medicine. The brewing fermentation agents are limited to four types: fruit-flavor fermentation agent, clear-flavor fermentation agent, mellow-flavor fermentation agent, and spicy-flavor fermentation agent, along with the fermentation proce