T/YJNY 02-2019 Active Group standards

T/YJNY 02-2019 Miao Ba white liquor

Publish Date: 2019-11-22 Implement Date: 2019-12-01 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/YJNY 02-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Alcoholic beverages

Publish Date: 2019-11-22

Implement Date: 2019-12-01

Scope

Scope: This standard specifies the terms and definitions, protection scope, brewing environment, product classification, production process, requirements, test methods, inspection rules, marking, labeling, packaging, transportation, and storage of Mopo Baijiu. This standard applies to Mopo Baijiu approved for protection by the national competent administrative departments of quality supervision, inspection and quarantine in accordance with the "Regulations on the Protection of Geographical Indication Products". Main technical content: (1) Protection scope: Specifies that the protection scope of Mopo Baijiu as a geographical indication product is limited to the scope approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China in the "Announcement of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China on Approving 38 Products, Including Zhaoxian Snow Pear (Zhaozhou Snow Pear), to Implement National Geographical Indication Product Protection" (Announcement No. 98 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, 2017). (2) Brewing environment: Specifies the environmental conditions such as geology and topography, hydrology, and climate characteristics of the production area (Yanjin County) of Mopo Baijiu. (3) Product classification: Classifies products into two types based on their alcohol content: high-alcohol products and low-alcohol products. (4) Production process: Specifies the "main process flow", "key points of the process", and "hygiene requirements during production and processing". (5) Requirements: Specifies the "requirements for raw and auxiliary materials", "sensory requirements", "physicochemical indicators", "hygiene indicators", and "net content". (6) Test methods: Sensory requirements are conducted in accordance with the provisions of GB/T 10345 "Analys