T/MMLX 0001-2019 Active Group standards

T/MMLX 0001-2019 Wooden rice wine from Muzi town

Publish Date: 2019-09-23 Implement Date: 2019-09-23 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/MMLX 0001-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices, seasonings, and related products

ICS Name: Alcoholic beverages

Publish Date: 2019-09-23

Implement Date: 2019-09-23

Scope

Scope: This standard specifies the terms and definitions, product classification, technical requirements, inspection methods, inspection rules, and labels, markings, packaging, transportation, and storage for Muzidian Lao Mi Wine. This standard applies to Muzidian Lao Mi Wine products made in the administrative area of Mushi City, Mushi Town, using glutinous rice as the raw material, Jin Yin Hua Qu as the main saccharification and fermentation agent, and traditional brewing techniques; Main technical content: Project indicators - Raw Lao Mi Wine (Fuju Wine): - Total sugar (calculated as glucose), g/L ≥90.0, 40.0 - Total acid (calculated as lactic acid), g/L ≤8.0, 10.0 - Alcohol content (at 20°C), %voL 8.0-18.0, 3.0-18.0 - Lead, mg/kg ≤0.2 Project indicators - Total sugar (calculated as glucose), g/L 40.0-150.0 - Total acid (calculated as lactic acid), g/L 2.0-10.0 - Alcohol content (at 20°C), %voL ≥0.5-24.0 - Lead, mg/kg ≤0.2 Sampling plan and limits - Salmonella ncm 500/25mL - Staphylococcus aureus 500/25mL Note: - n is the number of samples to be collected from the same batch of products; - c is the maximum number of samples allowed to exceed the m value; - m is the limit value of the acceptable level of pathogenic bacteria indicators.