T/SWZJX 2306-2023 Active Group standards

T/SWZJX 2306-2023 Luoheqingmei wine brewing process specification manual

Publish Date: 2023-12-25 Implement Date: 2023-12-30 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/SWZJX 2306-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2023-12-25

Implement Date: 2023-12-30

Scope

Main Technical Content: 1. Scope: This document specifies the terms and definitions, basic requirements, brewing process, quality control, and storage for Luhe Qingmei Wine. It applies to the production of Luhe Qingmei Wine. 2. Normative References: The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the unspecified date referenced documents apply to the latest version (including all amendment sheets). - GB/T 317: White Sugar - GB 2757: Food Safety National Standard for Distilled Spirits and Their Blends - GB 2758: Food Safety National Standard for Fermented Spirits and Their Blends - GB 2762: Food Safety National Standard for Pollutants in Food - GB 2763: Food Safety National Standard for Maximum Residue Limits of Pesticides in Food - GB 5749: Sanitary Standards for Drinking Water - GB/T 15109: Terminology for the Liquor Industry - GB/T 27588: Liqueur - GB 31639: Food Safety National Standard for Yeast Used in Food Processing - GB/T 35883: Rock Sugar 3. Terms and Definitions: The terms and definitions defined in GB/T 15109 and GB/T 27588 apply to this document. 4. Basic Requirements 4.1 The production site should be safe, clean, cool, ventilated, free from pollution and odors, and meet the requirements of sun protection, rainproofing, and moistureproofing. 4.2 Facilities and equipment should be equipped with the necessary facilities and equipment for production, including but not limited to soaking equipment, pitting equipment, crushing equipment, filtration equipment, fermentation equipment, and aging equipment. 4.3 Personnel: Operators should obtain a health certificate for food handlers and possess knowledge and skills related to Qingmei wine brewing. 4.4 Raw and auxiliary materials 4.4.1 Qingmei fruits should be selected from those grown in the designated geo