GB 19508-2004 Product of origin Xifeng Liquor

This standard specifies the origin, terms and definitions, requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of Xifeng Liquor. This standard applies to Xifeng Liquor approved for protection by the national quality supervision, inspection and quarantine administrative department in accordance with the "Provisions on the Protection of Products of Origin". GB 19508-2004 Xifeng Liquor, Product of Origin GB19508-2004 Standard download decompression password: www.bzxz.net

5 6, 160. 10
National Standard of the People's Republic of China
CB19508—2004
Product of origin
Xifeng Liquor
Promulgated on 2004-05-09
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Administration of Standardization of the People's Republic of China
Implementation on 2004-07-01
This standard is a mandatory standard,
CB19508—2004
This standard is in accordance with the provisions of ...
Appendix A of this standard is a normative appendix.
This standard is issued by the General Administration of Quality Supervision, Inspection and Quarantine. The standard was drafted by the National Quality Supervision, Inspection and Quarantine Association, Xifeng Liquor Co., Ltd., and the ten main drafters of this standard are Shen Fang, Gao Yueming, Gao Feng, Lai Dengxing, Yang Ming and Feng Xiaoshan. 1 Scope
Product of origin
Xifeng Liquor
CB 19508—2004
This standard specifies the origin, terms and definitions, requirements, test methods, inspection rules and signs, labels, packaging, transportation, etc. of Xifeng Liquor.
This standard applies to the four-day protection of the origin of the product approved by the national quality supervision, inspection and quarantine administrative department.
2 Normative Reference Documents
The following documents are referenced by this standard and become the references of this standard. For dated non-application documents, all subsequent versions (excluding errata) or revisions are not applicable to this standard. However, it is recommended that all parties to the revision of this standard study whether the latest versions of these documents can be used: For any referenced document that is not updated, the latest version is applicable to this standard. G3:351 Wheat
GB2757 Hygienic standard for hot wine and mixed wine
GB/T9.4% distilled wine and mixed wine hygienic standard analysis method R5719 Hygienic standard for drinking water
GB/T5231 High temperature proof
GB1C344 Labeling standard for alcoholic beverages
Hugang test method (all parts)
CB/T 1045
1 Self-check number rule
GB/- 1(34h
GDT 1046C
Guangdong Industry Terminology
GBT15109
3 Origin Range
The origin of the four winds is limited to the geographical scope approved by the national quality or inspection and quarantine administrative supervision department, see Appendix A, 4 Terms and Definitions
GT1510 established and the following terms and definitions apply to this standard, 4.1
Xifeng LiquorengHnnnr
It is made of high-quality dazuo, xiaoan, goudian, kaoliang and water, and is produced in the scope of the protected area of ​​origin according to the four saan system and new technology.
Xifeng The wine is made of barley, sorghum, and red wine in the traditional way. The wine is made of rattan, egg and other materials, and then the white cotton cloth and linen paper are used to make the wine. After the wine is dried, it is used as a container for storing wine. 4. 4
Sluruge:time or liquor
The time for flavoring liquor to mature in the sea of ​​wine, in years. 4.5
The fermentation cycle of wine is the time from opening, mixing, steaming, adding wine, drying, adding koji, to the next fermentation. 4.6
First fermented stage of xifeng llqnorWhen the new production is put into production every year, the raw materials are mixed, piled, and gelatinized, and then added with koji to form a fermentation process. 4.7
Second fermented lag of xifeng gliqinrAfter a fermentation cycle, new grain is added to mix and steam, and then added with koji to form a fermentation process. 4. 5
Third fermented stage of After a fermentation period, take three plates of large wine and add new grains to mix and smoke, add koji to make four large vinegar, and the remaining large vinegar is smoked and distilled, spread and become sealed, and the process of layered fermentation is mellow, 4.9
round through the normal fermenied stage of xifeng liqnar After a fermentation period, take three plates of large wine and add new grains to mix and distill, spread and become four large wine, smoked and distilled, add koji to make it, and then layered into the cellar for fermentation: the top produced refined wine is directly harvested and becomes orange rice wine. After that, it enters the cycle of production. After the fermented slnge of xifeng llquor, the whole production cycle is no longer a new one. After steaming, the shell is added to the steamed stand and the koji is added to the return list. After the return to the state, the grains are directly replaced by the algae. 4.11
After a fermentation period, the fermented stugwofzifengliqupr is roasted and then heated to become the liquor: 5 Requirements
5.1 Raw materials
5. 1. F Water
is taken from the domestic groundwater protected by the geographical origin, which complies with the provisions of H749. 5. 1. 2 High salary
Mainly produced in the county of Fengtian and surrounding counties, some from specific commercial production areas, requiring commercial control, strong seasoning in accordance with the provisions of G3/T5231,wwW.bzxz.Net
5. 1. 3 Wheat
Mainly produced in the county of Fengtian and surrounding counties, in accordance with the provisions of GB131. 5.1.4 Large pot
.5.1.4.1 Sensory requirements
Sticky and whole, golden color, with the inherent aroma of large friends, no disease spots, large flavor and its fullness. 5. 1. 4.2 Physical and chemical requirements
Degree: 13.55% discount
Pine quality 550 yuan.
5. 1.5 Pea
Conforms to the requirements of GT110
5. 1. 6 Daqu
Uses C-2+.
5.2 Acid-free environment
GE19508—2004
The restricted environment of Xifeng wine is about 3°C ​​above the sea level. The area is located in the northern frontier of Xifeng County. The soil is more than 100% thick and the soil is of yellow soil type, which is suitable for fermentation and crop growth. It belongs to the warm zone. The annual average temperature is 11.5%, the high or low temperature is 40.0%, the extreme low temperature is 17.9, and the annual precipitation is 500m. There is sufficient sunlight and a large temperature range, which makes this area form a unique micro-soil community, providing an excellent environment for Xifeng wine. 5.3 Production Technology
Xifeng Liquor is produced by combining traditional technology with modern science and technology, adopting continuous fermentation method and earth cellar fermentation technology, and the fermentation period is 11 days~. No. The liquor is stored for more than two years. Each production year has to go through the stages of cellar establishment, cellar separation, top cellar, group transformation, interlacing and selection: the liquor produced at different stages and the seasoning produced by special technology are separated, blended, tasted and evaluated, and packaged! 5.4 Sensory Requirements
Sensory Requirements Model 1.
Table 1 Patients' requirements
5.5 Physical and chemical indicators
Physical and chemical indicators see table
Degree (in g/g)
No cavity
Medicine eight R/1.)
No, completely digested, no suspended matter, no need for inflammation (V/V.25℃>r46c%
The decline is elegant, only the policy of the trap of the two limits whether the main need of the individual enough thick rich clear, open light, still taste lively two, the product is clean you have its own characteristics of the product
Decline 2 physical and chemical indicators
Wu choose V.222+40.0%
Juice: Fu fill foreign public and main, ()
Decline and moisturizing, K adjustment
Moire accuracy
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.