T/SZNY 0001-2026 Active Group standards

T/SZNY 0001-2026 Peach vinegar production technical specifications

Publish Date: 2026-01-13 Implement Date: 2026-02-13 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/SZNY 0001-2026

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Antipyretic and analgesic drugs, anesthetics, and drugs used in the central nervous system

ICS Name: Spices and seasonings

Publish Date: 2026-01-13

Implement Date: 2026-02-13

Scope

1. Fruit selection Select fresh fruits with good appearance, normal flavor, no pests or rot, and a maturity level of over 90%, or ones that meet the requirements of GB/T 5835. 2. Washing Soak or spray the washed dates with water, then drain or blow-dry them with strong wind. 3. Juice extraction After extracting juice from dates at an appropriate temperature, filter it to obtain date juice. 4. Enzymatic hydrolysis Add pectinase to the date juice, mix well, and conduct enzymatic hydrolysis. 5. Sugar adjustment Based on the fruit's sugar content, add white sugar in batches to the enzymatically hydrolyzed juice to adjust the sugar level as needed. 6. Sterilization 7. Alcohol fermentation Transfer the sterilized date juice to a sterile fermentation equipment, add active dry yeast, and ferment it. 8. Acetic acid fermentation After alcohol fermentation, add acetic acid bacteria for fermentation. 9. Aging Transfer the acetic acid-fermented vinegar to an aging equipment, and control the temperature and humidity reasonably during aging. 10. Clarification and filtration Let the aged vinegar stand for clarification and filtration to obtain raw date vinegar. 11. Blending and sterilization Based on product requirements, blend the raw date vinegar with white sugar, citric acid, and preservatives, then sterilize and fill it into containers.