GB 18356-2001 Moutai liquor (Kweichow Moutai liquor)

This standard specifies the definition, technical requirements, test methods, inspection rules, and marking, packaging, transportation, and storage of Kweichow Moutai Liquor. This standard applies to Kweichow Moutai Liquor approved for protection by the State Council's quality and technical supervision administrative department in accordance with the "Regulations on the Protection of Products of Origin". GB 18356-2001 Moutai Liquor (Kweichow Moutai Liquor) GB18356-2001 standard download decompression password: www.bzxz.net

GB 18356—2001
This standard is formulated in accordance with the "Regulations on the Protection of Products of Origin" and GB17924--1999 "General Requirements for Products of Origin". This standard is a full-text mandatory standard.
Appendix A of this standard is the appendix of the standard.
This standard is proposed by the Guizhou Provincial Quality and Technical Supervision Bureau. This standard is under the jurisdiction of the Standardization Working Group for Products of Origin. The drafting units of this standard are: China Association for Standardization, China Kweichow Moutai Distillery Co., Ltd. The main drafters of this standard are: Ji Keliang, Shen Yifang, Gao Yueming, Gao Jingyan, Ma Lincong, Zhang Wei, Yang
ming, Yang Daiyong.
1 Scope
National Standard of the People's Republic of China
Moutai liquor (Kweichow Moutai liquor)
Moutai liquor (Kweichow Moutai liquor) GB18356—2001
This standard specifies the definition, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of Kweichow Moutai liquor. This standard applies to Kweichow Moutai liquor approved for protection by the State Council's quality and technical supervision administrative department in accordance with the "Regulations on the Protection of Products of Origin".
2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB1351--1999 Wheat
GB2757--1981 Hygienic standard for distilled spirits and blended liquors GB/T5009.48-1996 Analytical method for hygienic standard for distilled spirits and blended liquors GB5749---1985 Hygienic standard for drinking water GB7718--1994 General standard for food labeling GB/T 8231--·1987 Sorghum
GB10344--1989 Labeling standard for alcoholic beverages
GB/r 10345.110345.8:1989 Liquor test methods GB/T10346-1989 Liquor inspection rules
GB/T15109~-1994 Liquor industry terms
GB17924—1999 General requirements for products of origin 3 Scope of origin
The production area of ​​Kweichow Moutai liquor is limited to the scope of origin of Kweichow Moutai liquor approved by the quality and technical supervision administrative department of the State Council, see Appendix A (Appendix to the standard).
4 Definitions
This standard adopts the definitions in GB/T15109 and the following definitions. 4.1 Kweichow Moutai liquor is made of high-quality sorghum, wheat and water, and is produced in a specific area of ​​Moutai Town, Renhuai City, Guizhou Province, using its natural microorganisms according to the traditional process of Kweichow Moutai liquor.
4.2 Age agc
Refers to the time the produced liquor is stored in pottery jars for aging. Generally measured in years. 4.3 Aged Kweichow Moutai liquor Approved by the State Administration of Quality and Technical Supervision on April 19, 2001 420
Implemented on December 1, 2001
Refers to Kweichow Moutai liquor with an age of not less than 15 years. 4.4 Sorghum
GB 183562001
The common name for sorghum when Kweichow Moutai liquor is put into production. The production of sorghum is divided into two stages: putting in sorghum and making sorghum. 4.5 Batch
The production process of Kweichow Moutai liquor. Refers to a production process in which the raw materials are steamed, cooled, mixed with koji, piled and fermented, fermented in stone cellars, and distilled.
4. 6 The three high-temperature processes and three long-term processes “Three highs” refer to high-temperature koji making, high-temperature stacking fermentation, and high-temperature distillation; “Three longs” refer to the storage of koji for no less than six months, the production cycle of raw materials after multiple rounds of fermentation is one year, and the age of base liquor is no less than three years. 4.7 Blending
Blending is a key process of Kweichow Moutai. It is a process of using base liquors of different typical bodies, different rounds, different alcohol content, and different ages to mix into finished products in a certain proportion without adding any foreign substances or foreign liquors. 4.8 Typical base liquor composition The sensory characteristics of Kweichow Moutai include three typical bodies: sauce aroma, cellar bottom aroma, and mellow sweetness. 5 Technical requirements
5.1 Raw material requirements
5.1.1 Sorghum
5.1.1.1 Origin requirements
Sorghum used in the production of Kweichow Moutai is mainly produced in Renhuai City, Guizhou Province, and a few production areas are in the southern Sichuan region adjacent to Renhuai near 105°E 27°N.
5.1.1.2 Technical indicators
Meet the requirements of GB/T8231, and the sorghum variety should be glutinous and highly dyed. 5.1.2 Wheat
Meet the requirements of GB1351.
Meet the requirements of GB5749. The water source is the water of Chishui River above the Maotai Town. 5.1.4 Kweichow Moutai Daqu
The Daqu produced by high-quality wheat as raw material and high-temperature fermentation according to the traditional process of Kweichow Moutai has a storage period of not less than six months. 5.2 Brewing environment
The area shall be in accordance with the geographical scope defined by the regulations on the protection of geographical origin. The brewing environment of Kweichow Moutai is at an altitude of about 420-550m, and the water used for brewing Kweichow Moutai is the water from the Chishui River. This area is located in the northern part of Guizhou, close to the east side of the Chishui River, in the middle reaches of the Chishui River, surrounded by mountains, forming a relatively closed small basin; the climate in this area is long summer and short winter, with high temperatures all year round, high air humidity, and rare frost and snow. The annual average temperature is about 18℃, the lowest temperature is about 3℃, the highest temperature is about 40℃, the annual average humidity is about 78%, and the annual average wind speed is about 1.2m/s. A relatively independent microclimate is formed. 5.3 Traditional process requirements
Kweichow Moutai adopts a unique traditional special process and is produced seasonally. Its traditional process requires "three highs and three longs", secondary feeding, and multiple rounds of fermentation and distillation.
High temperature koji making, high temperature stacking fermentation, high temperature distillation; during the Double Ninth Festival in the ninth month of the lunar calendar, the second feeding, the ninth steaming (distillation), the eighth cooling and adding koji, stacking fermentation, fermentation in stone cellars, and the seventh wine extraction are started. Each round of production is no less than 30 days. From the feeding of raw materials to the disposing of lees after distillation, it is divided into sanding, sand making, two feedings, round one, round two, round three, round four, round five, round six, and round seven, with a total of seven rounds of distillation. The entire wine production cycle is one year. The base wine is divided into three typical bodies according to different rounds and stored in pottery jars. The base wine age is no less than three years, and then it is carefully blended and stored; from the feeding of raw materials to blending and the product leaving the factory, it takes no less than five years. 421
5.4 Sensory requirements
See Table 1 for sensory requirements.
53%(V/V)
Kweichow MoutaibzxZ.net
Colorless (or slightly yellow), transparent,
No suspended matter, no precipitation
Prominent sauce aroma, elegant and delicate,
Long-lasting aroma in the empty cup,
Mellow and full, long aftertaste
Prominent sauce aroma, elegant and delicate,
Mellow and full, long aftertaste,
Long-lasting aroma in the empty cup
5.5 Physical and chemical indicators
Physical and chemical indicators are shown in Table 2.
Alcohol content, %(V/V)20℃
Total acid (in acetic acid), g/L
Total ester (in ethyl acetate), g/L
Solids·g/L
5.6 Hygiene indicators
43%(V/V)
Kweichow Moutai
GB 18356--2001
Table 1 Sensory requirements
38%(V/V)
Kweichow Moutai
33%(V/V)
Kweichow Moutai
Clear and transparent, no suspended
"Clear and transparent, no suspended
"Clear and transparent, no suspended
"Clear and transparent, no suspended
"No precipitation, add anything when drinking, no precipitation, add water or ice when drinking without turbidity
Distinctive sauce aroma, elegant and delicate
Greasy, long-lasting aroma in an empty cup
No precipitation, add water or ice when drinking without turbidity
" ||Ice is not turbid
Distinct sauce aroma, subtle aromaDistinct sauce aroma, more elegant aroma, long-lasting aroma in an empty cup
Elegant, long-lasting aroma in an empty cup
Soft, mellow, sweet aftertaste,
Full and mellow, long aftertaste
Mellow, sweet aftertaste, long taste
Has the unique style of Guizhou Moutai
Has the unique style of Guizhou Moutai
Table 2 Physical and chemical indicators
53%(V/V)
Guizhou Moutai
43%(V/V)
Guizhou Moutai
51. 00~~ 54.00
42.00-~44.00
1. 50～3. 00
According to the provisions of GB2757.
6Test method
1.00～2.50
According to the provisions of GB10345.1~10345.8 and GB5009.48. 7Inspection rules
According to the provisions of GB10346.
8Product specifications
Product specifications are shown in Table 3.
Net content, mL
20 (time allowable deviation, %
Average deviation per basic box
Has unique Guizhou Moutai
38%(V/V)
Guizhou Moutai
Guizhou Moutai
|Slightly yellow and transparent, no suspended matter,
no precipitation
prominent sauce aroma, obvious mature aroma, elegant and delicate, long-lasting aroma in the empty cup
significant mature flavor, elegant and delicate, mellow, full-bodied, long-lasting aftertaste
prominent sauce aroma, elegant and delicate,
mellow, full-bodied, mature aroma
significant comfort, long aftertaste, long-lasting aroma in the empty cup
33%(V/V)
Kweichow Moutai
37.00~39.0032.00~43.00
0.8～2.50
0. 8～2. 5
Kweichow Moutai
51.00~~54.00
9 Marking, packaging, transportation, storage
9.1 Marking
GB18356--2001
9.1.1 Product labels shall comply with the requirements of GB10344 and GB7718. The label of Kweichow Moutai shall include "raw materials", "origin of raw materials", "product specifications", "alcohol content", "net capacity", "origin of product", "date of production", "name and address of manufacturer", "product standard number", "origin product mark", etc. In addition, aged Kweichow Moutai shall also have corresponding wine age and other content.
9.1.2 In addition to the product name, manufacturer's name and address, the packaging box shall also indicate the net capacity and total quantity of the unit package, "handle with care", "moisture-proof" and other warning signs. 9.2 Packaging, storage and transportation
shall be carried out in accordance with the provisions of GB10346.
Map of Maotai Town, Renhuai City
The area encircled by the thick black line is
Kweichow Moutai Production Plant
GB 18356—2001
Appendix A
(Appendix to the standard)
Administrative division map
To Hema
Zichun Winery
Gaishabao
Maotai Youkou Memorial Foundation
Maotai Bridge
Tailiang Winery
Maohejiao Winery
Kweichow Moutai Winery Area
From here to Yanjin River
Xiaohe Power Station, 2.5 kilometers
To Zhongshu, Zunyi
The geographical location of Maotai Town is 105° east longitude and 27° north latitude
1. Pujiang Factory
2. Maojiang Distillery
Town Resident
Medical and Health
Bus Station
Monument
1:4000
GB18356
GB18356-2001 "Maotai Liquor (Guizhou Moutai Liquor)" No. 1 Amendment This amendment has been approved by the Standardization Administration of the People's Republic of China on March 5, 2002 in the document [2002] No. 7 of the National Standardization Administration of China, and will be implemented from May 1, 2002.
1. The alcohol content index of \33% (V/V) Guizhou Moutai Liquor\ in Table 2: \32.00~～43.00\ is changed to \32.00~34.00\. 4255 km
to the central and Zunyi
Maotai Town is geographically located at 105° east longitude and 27° north latitude
1. Pujiang Sauce Factory
2. Maojiang Winery
Town seat
Medical and health care
Bus station
Monument
Scale
1:4000
GB18356
GB18356—2001 "Maotai Liquor (Guizhou Maotai Liquor)" No. 1 Amendment This amendment has been approved by the Standardization Administration of the People's Republic of China on March 5, 2002 in the document No. 7 of the National Standardization Administration of China Agricultural Light Industry [2002], and will be implemented on May 1, 2002.
1. The alcohol content index of \33% (V/V) Kweichow Moutai\ in Table 2: \32.00~～43.00\ is changed to \32.00~34.00\. 4255 km
to the central and Zunyi
Maotai Town is geographically located at 105° east longitude and 27° north latitude
1. Pujiang Sauce Factory
2. Maojiang Winery
Town seat
Medical and health care
Bus station
Monument
Scale
1:4000
GB18356
GB18356—2001 "Maotai Liquor (Guizhou Maotai Liquor)" No. 1 Amendment This amendment has been approved by the Standardization Administration of the People's Republic of China on March 5, 2002 in the document No. 7 of the National Standardization Administration of China Agricultural Light Industry [2002], and will be implemented on May 1, 2002.
1. The alcohol content index of \33% (V/V) Kweichow Moutai\ in Table 2: \32.00~～43.00\ is changed to \32.00~34.00\. 425
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