T/AHFIA 038-2019 Active Group standards

T/AHFIA 038-2019 Anhui Sesame-flavored Baijiu Style Liquor

Publish Date: 2019-10-25 Implement Date: 2020-11-20 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/AHFIA 038-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Distilled spirits

ICS Name: Drinks in general

Publish Date: 2019-10-25

Implement Date: 2020-11-20

Scope

Main Technical Content: **Main Provisions**: This standard specifies the terms and definitions, product classification, requirements, hygiene requirements during production and processing, inspection rules, labeling, marking, packaging, transportation, storage, and product recall for sesame-flavored white wine in Anhui Province. **Main Technical Indicators and Parameters**: 1. **Terms and Definitions**: - **Sesame-flavored white wine from Anhui Province**: A type of white wine produced in the administrative area of Anhui Province, primarily using sorghum, wheat, and wheat bran as raw materials, or adding ingredients such as rice, glutinous rice, and peas. It is made with a reasonable blend of high-temperature koji, medium-temperature koji, and wheat koji, supplemented with white koji, yeast, and bacterial fermentation agents. It undergoes high-temperature stacking and fermentation, long-term storage, and features a distinctive sesame aroma. The terms and definitions in this standard were determined after consulting experts from sesame-flavored white wine production enterprises and relevant colleges and universities in Anhui Province. 2. **Product Classification**: - By alcohol content: - **High-alcohol wine**: Alcohol content ≥ 41% vol (including 41% vol). - **Low-alcohol wine**: Alcohol content ≤ 25% vol. 3. **Quality Requirements**: - **Raw materials**: Must comply with national food safety standards and related regulations. - **Sensory requirements**: The most direct and fundamental criterion for product quality. This standard defines sensory requirements based on the product's basic color and appearance, aroma, taste, and style. The criteria are determined based on product characteristics, testing results, and expert opinions from scientific research institutions, production enterprises, and experts. The products are tested according to GB/T 10345 method. - **Table 1**: Sensory requirements for high- and low-alc