T/SCPTJGJ 003-2022 Active Group standards

T/SCPTJGJ 003-2022 The production technology specifications for high-quality blueberry wine in Sichuan province

Publish Date: 2022-09-20 Implement Date: 2022-10-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SCPTJGJ 003-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Alcoholic beverages

Publish Date: 2022-09-20

Implement Date: 2022-10-20

Scope

Scope: This standard applies to the production of blueberry wine, blueberry fruit wine, and pre-mixed blueberry wine. Main technical content: 4. Factory environment and workshop layout 4.1 The site selection and factory environment shall comply with the relevant provisions of Chapter 3 of GB14881-2013. 4.2 The design and layout shall comply with the provisions of Chapter 4.1 of GB14881-2013. 4.3 The internal structure and materials of the building shall comply with the provisions of Chapter 4.2 of GB14881-2013. 4.4 Design requirements for blueberry wine and blueberry fruit wine workshops 4.3.1 According to the needs of the production process, the production area shall be divided into raw material pretreatment area, fermentation area, storage and aging area, post-processing area for raw wine, and filling area, etc., and each area shall be reasonably laid out. 4.3.2 The wine cellar using oak barrels for aging shall maintain hygiene, and the materials of the walls and ceilings shall have moistureproof function. The wine cellar shall also have certain ventilation function, and the temperature and humidity can be controlled according to the production needs. 4.3.3 The raw wine production enterprises shall divide the areas such as pretreatment area, fermentation area, and storage and aging area according to the needs of the production process. 5. Facilities and equipment 5.1 It shall comply with the relevant provisions of Chapter 5 of GB14881-2013. 5.2 It is recommended to use food-grade stainless steel materials for fermentation and storage tanks, and it is not recommended to use cement pools and pottery jars as fermentation or storage containers. New stainless steel tanks shall be acid-washed and passivated before use. Open-air tanks shall be equipped with facilities such as shed roofs to prevent foreign matter from falling into the tanks. 5.3 The fermentation tanks shall have functions such as temperature control, easy cleaning, and display of liquid level and temper