T/TAPIC 001-2024 Active Group standards

T/TAPIC 001-2024 Blue wine

Publish Date: 2024-09-28 Implement Date: 2024-10-01 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/TAPIC 001-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Distilled spirits

ICS Name: Alcoholic beverages

Publish Date: 2024-09-28

Implement Date: 2024-10-01

Scope

Scope: This document specifies the terms and definitions, raw material requirements, production requirements, brewing processes, technical requirements, analytical methods, inspection rules, and labels, packaging, transportation, storage, evaluation and certification, and management requirements for blue wine. This document applies to the production, product classification and grading, inspection, sales, evaluation, and management of blue wine. Main technical content: 6.1 Raw material processing 6.1.1 Selection of raw materials: Blueberries and grapes are selected in a ratio of 1:2 to 1:3, and diseased, rotten, unripe fruits, and impurities are removed. They shall comply with the provisions of Chapter 7 of GB 14881-2013 and the provisions of 4.1 of this document. 6.1.2 Cleaning: The blueberries and grapes entering the production line are cleaned with water and dried after washing. The cleaning water shall comply with the provisions of GB 5749. 6.1.3 Crushing: The fresh fruits with dried water are placed in a crusher for crushing. 6.1.4 Pulp preparation: During the processing of the raw materials, the juice and pulp are separated according to the processing process and stored in containers separately. 6.2 Fermentation 6.2.1 Juice fermentation: According to the process requirements, a fermentation agent for wine fermentation is selected. An appropriate amount of pre-processed juice and pulp is placed in a fermentation tank, and the temperature is controlled at around 20-38 °C. The sugar content and alcohol volume fraction are measured, and the fermented wine raw juice is obtained after filtration. It is stored at a low temperature of around 5 °C until the wine liquid is clear. 6.2.2 Pulp fermentation: According to the process requirements, a fermentation agent for different flavors of distilled wine is selected. An appropriate amount is placed in the fermentation tank where the fruit pulp is stored, and the temperature is controlled at around 20-28 °C. The sugar conte