T/GVEAIA 005.1-2021 Active Group standards

T/GVEAIA 005.1-2021 Traditional Chinese Agricultural Products - Part 1: Fragrant Fruit-based Baijiu

Publish Date: 2021-12-01 Implement Date: 2022-01-01 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/GVEAIA 005.1-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Alcoholic beverages

Publish Date: 2021-12-01

Implement Date: 2022-01-01

Scope

Scope: This document specifies the terms and definitions, raw material requirements, production requirements, brewing processes, product requirements, analytical methods, inspection rules, and marking, packaging, transportation, storage, evaluation and certification, and management requirements for fruit-flavored white wine from traditional Chinese agricultural products. This document applies to the production, inspection, sales, evaluation, and management of fruit-flavored white wine from traditional Chinese agricultural products. Main technical content: 1. Defined the terminology of fruit-flavored white wine: It is a distilled white wine made from fresh fruits cultivated and harvested in accordance with standardized agricultural practices in traditional Chinese medicine, with the main raw materials being fresh fruits. It is not directly or indirectly added with alcohol or non-fermentation-derived coloring, aroma, or flavoring substances, and it features the original fruit flavor characteristics. The main raw materials are single fruits, and it is brewed with a clear-flavor fermentation agent, featuring the clear-flavor characteristics of the fruit. The main raw materials are single fruits, and it is brewed with a mellow-flavor fermentation agent, featuring the mellow-flavor characteristics of the fruit. The main raw materials are single fruits, and it is brewed with a spicy-flavor fermentation agent, featuring the spicy-flavor characteristics of the fruit. 2. Raw material requirements: It specifies that the fruit raw materials must be fresh fruits cultivated and harvested in accordance with standardized agricultural practices in traditional Chinese medicine. The brewing fermentation agents are limited to four types: fruit-flavor fermentation agent, clear-flavor fermentation agent, mellow-flavor fermentation agent, and spicy-flavor fermentation agent, along with the fermentation process and other aspects. 3. Brewing process: It includes selecting and cleaning raw