T/GSJX 001-2024 Gansu Baijiu brewing water

Scope

Scope: Water used for liquor production in Gansu Province, including: water for brewing and water for dilution; Main technical content: 3 terms and definitions. The following terms and definitions apply to this document. 3.1 Brewing water. Water used in the processes of steeping, soaking, mixing the dough for making starter, culturing microorganisms, measuring water, infiltration, steaming, gelatinization, and saccharification of liquor raw materials. 3.2 Dilution water. Water used for diluting alcohol from high to low concentrations. 4 Water source selection 4.1 Tap water. Water that meets the requirements of GB 5749 after being treated through artificial sedimentation, filtration, and disinfection. 4.2 Surface water. Water collected from atmospheric precipitation, including river water, lake water, and pond water, which should comply with GB 3838. 4.3 Groundwater. Water collected from surface water through infiltration, which should comply with GB/T 14848. 5 Water quality requirements 5.1 Brewing water quality requirements 5.1.1 Appearance: Colorless and transparent, with no suspended matter or sediment. 5.1.2 Taste: When the water is heated to 20–30 °C and tasted, it should have a refreshing aroma, a pure and slightly sweet taste, and no salty, bitter, muddy, chlorine, or iron odors. 5.1.3 Physicochemical requirements: Should comply with Table 1. Table 1: Physicochemical indicators of brewing water Item Requirements pH 5.0–8.5 Total hardness (as CaCO3), mg/L ≤450 Iron (as Fe), mg/L ≤0.01 Residual chlorine (free chlorine), mg/L ≤0.05 5.1.4 Safety requirements: Should comply with GB 5749. 5.2 Dilution and blending water quality requirements 5.2.1 Sensory and physicochemical indicators should comply with Table 2. Table 2: Sensory and physicochemical indicators Item Requirements Color, degree ≤5, no abnormal color Turbidity, NTU ≤1.0 No odor or taste No visible matter pH 5.0–8.0 Electrical cond

Development Information

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