1 Scope
The Standard specifies the terms and definitions, product classification, requirements, analytical methods, inspection rules, and labelling, packaging, transportation and storage necessities for wines.
The Standard is applicable to wines made using fresh grapes or grape juice as the raw materials and which have undergone the process of fermentation.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this Standard. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this Standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies.
GB/T 191 Packaging — Pictorial marking for handling of goods
GB 2758 Hygienic standard for fermented alcoholic beverages
GB/T 5009.29 Determination of sorbic acid and benzioc acid in foods
GB 10344 General standard for the labeling of prepackaged alcoholic beverage
GB/T 15038 Analytical methods of wine and fruit wine
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
Decree No. 75 [2005] of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China: Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
Wines
Fermented liquor made by full or partial fermentation using fresh grapes or grape juice as the raw materials, and with a certain level of alcohol content.
3.1.1
Dry wines
Wines with a sugar content (measured by grape glucose) less than or equal to 4.0 g/l; or wines with a maximum sugar content of 9.0 g/l when the difference between total sugar and total acids (measured by tartaric acids) is less than or equal to 2.0 g/l.
Contents I
Foreword II
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification of Products
5 Requirements
6 Analytical Methods
7 Inspection Rules
8 Labelling
9 Packaging, Transportation and Storage
Appendix A (Informative) Description for the Sensory Classification and Evaluation of Wines
1 Scope
The Standard specifies the terms and definitions, product classification, requirements, analytical methods, inspection rules, and labelling, packaging, transportation and storage necessities for wines.
The Standard is applicable to wines made using fresh grapes or grape juice as the raw materials and which have undergone the process of fermentation.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this Standard. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this Standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies.
GB/T 191 Packaging — Pictorial marking for handling of goods
GB 2758 Hygienic standard for fermented alcoholic beverages
GB/T 5009.29 Determination of sorbic acid and benzioc acid in foods
GB 10344 General standard for the labeling of prepackaged alcoholic beverage
GB/T 15038 Analytical methods of wine and fruit wine
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
Decree No. 75 [2005] of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China: Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
Wines
Fermented liquor made by full or partial fermentation using fresh grapes or grape juice as the raw materials, and with a certain level of alcohol content.
3.1.1
Dry wines
Wines with a sugar content (measured by grape glucose) less than or equal to 4.0 g/l; or wines with a maximum sugar content of 9.0 g/l when the difference between total sugar and total acids (measured by tartaric acids) is less than or equal to 2.0 g/l.
Contents of GB 15037-2006
Contents I
Foreword II
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification of Products
5 Requirements
6 Analytical Methods
7 Inspection Rules
8 Labelling
9 Packaging, Transportation and Storage
Appendix A (Informative) Description for the Sensory Classification and Evaluation of Wines
