National Standard for Low-Degree Feng-Flavor Superior White Spirit (GB/T 14867—2007)
The style of West Fox wine is characterized by multiple types of aromas, containing multi-layered flavors. The term ‘multi-types of aromas’ refers to the fact that it is clear but not light, rich but not thick, combining clear aroma and rich aroma in various proportions. The term ‘multi-layered flavors’ refers to the fact that it contains five flavors of acid, sweet, bitter, spicy and fragrant.
Low-degree Feng-flavor Superior White Spirit
West Fox Wine
This standard is a revision of GB/T 14867—1994.
This standard replaces GB/T 14867—1994.
The main changes compared to GB/T 14867—1994 are as follows:
– Added terms and definitions;
– The maximum alcohol content of high-alcohol spirits is adjusted from 55.0% in GB/T 14867—1994 to 68%vol;
– The minimum alcohol content of low-alcohol wines is adjusted from 35.0% in GB/T 14867—1994 to 18%vol;
– The quality grade is divided into Superior and First Grade, removing ‘Qualified Product’ from GB/T 14867—1994;
– The physical and chemical indices have been adjusted accordingly.
This standard was proposed and assigned to the Brewing Technology Committee of the National Food Industry Standardization Technical Committee.
This standard was drafted by: China Food Fermentation Industry Research Institute, Shaanxi West Fox Wine Co., Ltd.
The release version of the standard that it replaces is:
– GB/T 14867—1994
This period’s national standard revolves around
Superior Low-degree Feng-flavor White SpiritThe standard is based onI. Basic Provisions
1. Scope
This standard specifies the terms and definitions, product classification, requirements, analysis methods, inspection rules and marks, packaging, transportation, storage for Feng-flavor white spirits, and is applicable to the production, inspection and sales of Feng-flavor white spirits.
2. Referenced Documents
Any reference to documents included through this reference shall be considered as part of this standard. All revisions (excluding correction) to the cited documents shall not apply to this standard, it is encouraged to follow the agreement of the parties to use the latest version of these documents. Documents without a date shall be the latest version applicable to this standard.
GB 2757 Distilled Spirits and Prepared Wines Hygiene Standard
GB 10344 Prepackaged Wine Labeling General Rules
GB/T 10345 White Spirit Analytical Methods
GB/T 10346 White Spirit Inspection Rules and Marks, Packaging, Transportation and Storage
JJF 1070 Rules for Checking Net Content of Quantified Packaged Goods
The Decree No. 75 of the State Quality Supervision and Inspection Administration in 2005 on Supervision and Management of Quantified Packaged Goods
II. Technical Terms
1. Terms and Definitions
Feng-flavor White Spirit
Feng-flavor Chinese spirits
Made from grain-based raw materials, produced by traditional solid-state fermentation, distillation, wine sea aging and blending, without adding edible alcohol and non-wine fermentation products, with a composite aroma of ethyl acetate and hexyl acetate as the main component, it is a white spirit.
Wine Sea
Big conservator for spirits storage
Using wicker baskets woven with rattan to form containers, with egg white as adhesive and white cotton cloth and hemp paper for pasting, and vegetable oil and beeswax for coating the inner walls, then dried for storing wines.
2. Alcohol Content
Low-degree wine: Alcohol content
18%vol~40%volIII. Sensory Requirements
Superior
1. Color and Appearance
Colorless or slightly yellowish, clear and bright, free from suspended matter and precipitates.
2. Aroma
Rich and mellow, with the main composite aroma of ethyl acetate and hexyl acetate
3. Taste
Thick body with harmonious taste, smooth and refreshing, with a long aftertaste
4. Style
Characteristic of the product’s style.
*When the wine temperature is below 10℃, white flocculent precipitates or loss of luster may appear. At 10℃ or above, it should gradually recover to normal.*
IV. Physical and Chemical Requirements
V. Other Requirements
1. Hygiene Indicators
Should comply with the requirements of GB 2757.
2. Net Content
According to the Decree No. 75 of the State Quality Supervision and Inspection Administration in 2005.
3. Analytical Methods
Sensory requirements and physical and chemical requirements inspection are according to GB/T 10345.
Net content inspection is according to JJF 1070.
4. Inspection Rules and Marks, Packaging, Transportation and Storage
Inspection rules and marks, packaging, transportation and storage are according to GB/T 10346.
Labels must comply with the requirements of GB 10344. The alcohol content measured value is allowed to differ from the label marking value by ±1.0%vol, alcohol content can be expressed as %vol.
GB 10344±1.0%vol%vol
