T/HNSSPHYLHH 001-2024 Active Group standards

T/HNSSPHYLHH 001-2024 The evaluation of the characteristic level of fragrant Baijiu

Publish Date: 2024-07-12 Implement Date: 2024-11-01 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/HNSSPHYLHH 001-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-07-12

Implement Date: 2024-11-01

Scope

Main technical content: This standard evaluates the characteristics of Fuyixiang Baijiu from three dimensions, including the brewing process dimension (high quality of grains and water, fermentation cycle, age of the pit, technological innovation, weighted age of base wine, weighted grade of base wine, storage containers and location); product quality dimension (total acid and ester content, types of acid and ester substances, types of flavor substances, aroma richness, full-bodied taste, smoothness upon intake, lingering aroma in the empty glass, drinking comfort, core user satisfaction and market feedback rating); and cultural value dimension (brewer's grade, blender's grade, and cultural logos). To standardize the differences in evaluation, the various characteristic points are divided into four to five standard levels according to the possible actual situations of the brewing process, product quality, and cultural value, and the evaluation standards for each level are defined.