GB/T 10790-1989
Abolished
T/TSSP 053-2024
Active
Group standards
T/TSSP 053-2024 Three-Four-Five Sweet Rice Liquor with Soy Sauce Flavor
T/TSSP 053-2024 Three-Four-Five Sweet Rice Liquor with Soy Sauce Flavor
Price:
$ 20.00
Basic Information
Standard Code:
T/TSSP 053-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Non-alcoholic beverages
Publish Date:
2024-10-01
Implement Date:
2024-10-11
Scope
Main Technical Content: 1 **Scope**: This document specifies the terms and definitions, product classification, technical requirements, testing methods, inspection rules, marking, labeling, packaging, transportation, and storage for Three-Four-Five Alcohol Sweet Daqu Jiangxiang-style Baijiu. This document applies to the production, inspection, and sales of Three-Four-Five Alcohol Sweet Daqu Jiangxiang-style Baijiu. 2 **Normative References**: The content of the following documents is an integral part of this document through normative references. For dated references, only the version corresponding to that date applies; for undated references, the latest version (including all amendments) applies. - GB 1351: Wheat - GB 2715: National Food Safety Standard - Grain - GB 2757: National Food Safety Standard - Distilled Spirits and Their Blends - GB 5009.225: National Food Safety Standard - Determination of Ethanol Concentration in Liquor - GB 5749: Sanitary Standards for Drinking Water - GB 7718: National Food Safety Standard - General Labeling Principles for Prepackaged Foods - GB/T 10345: Analysis Methods for Baijiu - GB/T 10346: Inspection Rules and Marking, Packaging, Transportation, and Storage for Baijiu - GB/T 10781.4: Quality Requirements for Baijiu - Part 4: Jiangxiang-style Baijiu - GB 12456: National Food Safety Standard - Determination of Total Acidity in Food - GB/T 15109: Baijiu Industry Terminology - DB52/T 867: High-Grain Sorghum for Baijiu Brewing - JJF 1070: Measurement and Inspection Rules for Quantitative Packaging Products 3 **Terms and Definitions**: The terms and definitions defined in GB/T 15109 and the following terms and definitions apply to this document. 3.1 Three-Four-Five Alcohol Sweet Daqu Jiangxiang-style Baijiu A baijiu made from sorghum, wheat, and water, using high-temperature Daqu as the saccharification and fermentation agent. It undergoes solid-state fermentation, solid-state distillation, ag
Development Information
Related Standards
GB/T 10791-1989
Abolished
GB/T 10791-1989 Requirements of ingredients for soft drinks
GB/T 12143.2-1989
Replaced
GB/T 12143.2-1989 Determination method for amino nitrogen content in fruit and vegetable juice beverages—Formol number
GB/T 12143.3-1989
Replaced
GB/T 12143.3-1989 Determination method for L-ascorbic acid in fruit and vegetable juice beverages—Ethyl ether extraction method
GB/T 12143.4-1992
Replaced
GB/T 12143.4-1992 Method for determination of carbondioxide in carbonated soft drink
GB/T 12143.5-1992
Replaced