T/GVEAIA 005.2-2022 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 certification, and management requirements for Chinese herbal medicine-based agricultural products with food and medicinal aroma characteristics. This document applies to the production, inspection, sales, evaluation, and management of Chinese herbal medicine-based agricultural products with food and medicinal aroma characteristics. Main technical content: 1. Definitions of terms for food and medicinal aroma type white wine: It is mainly produced from raw materials that meet the standardized cultivation and wild collection requirements for traditional Chinese agricultural products, which are both food and traditional Chinese medicines, as well as food and medicinal dual-use herbal raw materials and auxiliary materials. It is made through crushing, pulping, fermentation, distillation, blending, and aging, without directly or indirectly adding alcohol or non-fermentation-derived coloring, aroma, and flavoring substances. It features the characteristics of food and medicinal aromas. - Main raw materials are single food and medicinal dual-use substances and grains, and the fermentation agent used is a clear fragrance type, which also features the clear fragrance characteristics of the food and medicinal materials. - Main raw materials are single food and medicinal dual-use substances and grains, and the fermentation agent used is a mellow fragrance type, which also features the mellow fragrance characteristics of the food and medicinal materials. - Main raw materials are single food and medicinal dual-use substances and grains, and the fermentation agent used is a spicy fragrance type, which also features the spicy fragrance characteristics of the food and medicinal materials. 2. Raw material requirements: The