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《浓香型白酒》标准(征求意见稿)要点解读

2018-08-03 10:39  中国酒业新闻  佳酿网  字号:【】【】【】  参与评论  阅读:

2018NIAN7YUE24RI,GUOJIABIAOZHUNWEIZAIQIGUANFANGWANGZHANFABULEGUANYUZHENGQIU《NONGXIANGXINGBAIJIU》(BAOPIGAO)DENG3XIANGSHIPINLINGYUGUOJIABIAOZHUNYIJIANDETONGZHI,XIANGQUANSHEHUIGONGKAIZHENGQIUYIJIAN。CICI《NONGXIANGXINGBAIJIU》GUOJIABIAOZHUNDEXIUDINGJIANGHUIDAIDONGQITAXIANGXINGBAIJIUBIAOZHUNDEXIUDING,JINYIBUWANSHANWOGUOBAIJIUJISHUBIAOZHUNTIXI,JUYOUSHIFENZHONGDADEYIYI。BENWENJIUXIUDINGGAOZHONGDEYAODIANJINXINGSHULIHEJIEDU。

六大要点

一. 修改浓香型白酒英文名称

ZAIGB/T 10781.1-2006ZHONG,NONGXIANGXINGBAIJIUDEYINGWENMINGCHENGWEIstrong flavour Chinese spirits,XIUDINGHOUDEBIAOZHUNJIANGQIYINGWENMINGCHENGGAIWEInongxiangxing baijiu。CONGYIYIDAOZHIYIDEZHUANBIAN,MUDESHIQIANGDIAOBAIJIUDECHUANTONGDIWEI,TONGSHIMINGQUEDEMINGCHENGFENLEIGENGLIYUBAIJIUGUOJIHUADETUIJIN。

二. 修改浓香型白酒定义

“YILIANGGUWEIYUANLIAO,CAIYONGNONGXIANGDAQUWEITANGHUAFAJIAOJI,JINGNIJIAOGUTAIFAJIAO,GUTAIZHENGLIU,CHENNIANG、GOUDIAOERCHENGDE,BUZHIJIEHUOJIANJIETIANJIASHIYONGJIUJINGJIFEIZISHENFAJIAOCHANSHENGDECHENGSECHENGXIANGCHENGWEIWUZHIDEBAIJIU。”CICIXIUDINGZAIDINGYIZHONGBUZAIQIANGDIAOJISUANYIZHIWEIZHUTIFUHEXIANG,ZENGJIALE“NONGXIANGDAQU”、“TANGHUAFAJIAOJI”、“NIJIAO”DENGGUANJIANCI,GENGJIAYANGEDIJIANGGUTAIFABAIJIUYUGUYEFABAIJIU、YETAIFABAIJIUJINXINGLEQUFEN;TONGSHI,JIANGJIUBIAOZHUNZHONGDE“GOUDUI”GAICHENG“GOUDIAO”,GENGYOUYIYUXIAOFEIZHEDEZHENGQUELIJIE。

三.增加酸酯总量的定义及测定方法

XINBIAOZHUNZENGJIALESUANZHIZONGLIANG(sum of total acid and total ester)DEDINGYI,JUTIBIAOSHUWEI“DANWEITIJIBAIJIUZHONGZONGSUANHEZONGZHIDEZONGHANLIANG”,QIEGUIDINGSUANZHIZONGLIANGYIXIAOHAOQINGYANGHUANABIAOZHUNRONGYEHAOMOERSHUBIAOSHI,DANWEIWEImmol/L,GENJUNONGXIANGXINGBAIJIUYANGPINDEJIANCESHUJU,SUANZHIZONGLIANGSHEZHIRUXIA:SUANZHIZONGLIANG(GAODUJIUYOUJI)≥35.0(mmol/L);SUANZHIZONGLIANG(GAODUJIUYIJI)≥30.0(mmol/L);SUANZHIZONGLIANG(DIDUJIUYOUJI)≥25.0(mmol/L);SUANZHIZONGLIANG(DIDUJIUYIJI)≥20.0(mmol/L)。

四.以己酸+己酸乙酯代替己酸乙酯并提出测定方法

己酸乙酯作为浓香型白酒的主体香,同样按照“酸酯总量”进行标识。此次进行酸酯合并测定主要是因为酯类物质会随着时间发生水解反应变成酸类物质和醇类物质,出厂时进行的总酸、总酯的检测数据可能随着市场流通时间发生变化,导致产品不再合格,为了解决白酒产品货架期抽检中客观存在的“酸增酯减”现象,提出了“酸酯总量”的概念。

五.调整高度酒、低度酒酒精度

XINBIAOZHUNZHONG,DUINONGXIANGXINGBAIJIUANCHANPINDEJIUJINGDUFENWEI:GAODUJIU:45%vol≤JIUJINGDU≤68%vol;DIDUJIU:25%vol≤JIUJINGDU<45%vol。JIANGJIUBIAOZHONG40%volDEFENLEIJIEXIANTIGAODAO45%vol,ZHEIYESHIDUIBAIJIUSHICHANGDIDUHUAQUSHIDESHIYING。

六.修改浓香型白酒的感官描述

ZAIGANGUANYAOQIUFANGMIAN,XINBIAOZHUNDUIGAODUJIUGANGUANYAOQIUHEDIDUJIUGANGUANYAOQIUZAI“SEZEHEWAIGUAN、XIANGQI、KOUWEIKOUGAN、FENGGE”DEXIANGGUANMIAOSHUJINXINGLEXIUGAI。

CIWAI,XINBIAOZHUNGENGJIAZHUZHONGBAIJIUZAIXIAOFEIDUANDEBIAODA,JIANG2006BANBIAOZHUNZHONG“JISUANYIZHIWEIZHUTIDEFUHEXIANGQI”GAIWEIXINBAN“JIAOXIANGWEIZHUDE、SHUSHIDEFUHEXIANGQI”,RUOHUALEJISUANYIZHIDEGAINIAN,QIANGDIAOJIAOXIANG,QIMUDEJIUSHIBANGZHUXIAOFEIZHEJIANLIDUIBAIJIUGAOPINZHIDEGANJUE、GANZHIHEGANWU,ZHEIYEYUNONGXIANGXINGBAIJIUDINGYIZHONGQUXIAOLEJISUANYIZHIWEIZHUTIFUHEXIANGXIANGHUHUYING。

(TUPIANLAIYUANWANGLUO,RUYOUQINQUANQINGLIANXIBENZHAN)

CICIXIUDINGJUSHANGYICI《NONGXIANGXINGBAIJIU》DEXIUDING,YIYOU10YUNIANZHIJIU,YESHI38NIANLAIDEDISICIXIUDING。BANSUINIANGJIUJISHUHEGONGYIDEBUDUANJINBUYUCHUANGXIN,NONGXIANGXINGBAIJIUXIFENPINLEIDERIJIANFENGFU,CICIBIAOZHUNXIUDINGYEJIANGHUICHENGWEIBAIJIUSHISHANGDEYIGEZHONGYAOLICHENGBEI!

    关键词:浓香型 执行标准  来源:源坤鉴酒  佚名
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