GB/T 10343-2023 Quality requirements for edible alcohol
This standard is developed in accordance with the rules given in GB/T 1.1-2020 Directives for standardization - Part 1: Rules for the structure and drafting of standardizing documents. This document specifies the technical requirements related to food quality. For the requirements related to food safety, please refer to relevant laws, regulations, policies and food safety standards.
This document replaces GB 10343-2008 Edible alcohol. In addition to structural adjustment and editorial changes, the following main technical changes have been made with respect to GB 10343-2008.
a) The definition of edible alcohol has been modified (see 3.1 hereof; 3.1 in Edition 2008);
b) The term "super neutral alcohol/extra neutral alcohol" and its definition have been added (see 3.2);
c) Product classification has been added (see Clause 4);
d) Sensory requirements have been modified (see 5.1 hereof; 4.1 in Edition 2008);
e) Physical and chemical requirements have been modified (see 5.2 hereof; 4.2 in Edition 2008);
f) The test method has been modified (see Clause 6 hereof; Clause 5 in Edition 2008);
g) The inspection rules and marking have been modified (see Clauses 7 and 8 hereof; Clauses 6 and 7 in Edition 2008).
Attention is drawn to the possibility that some of the parts of this document may be the subject of patent rights. The issuing body of this document shall not be held responsible for identifying any or all such patent rights.
This document was proposed by the China National Light Industry Council.
This standard is under the jurisdiction of SAC/TC471 Technical Committee on Brewing of Standardization Administration of China.
The previous editions of this document are as follows:
——It was firstly issued as GB 10343-1989 in 1989, firstly revised in 2002, and secondly revised in 2008;
——This is the third revision.
Quality requirements of edible alcohol
1 Scope
This document specifies the product classification, requirements, test method, inspection rules and marking for edible alcohol.
It is applicable to the production, inspection and marketing of edible alcohol.
2 Normative references
The following documents contain requirements which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB 190 Packing symbol of dangerous goods
GB/T 191 Pictorial packaging marking for the handling of goods
GB/T 394.2 General methods of analysis for ethanol
GB 5009.225 National food safety standard - Determination of ethanol concentration in wine
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
Measures for the meteorological supervision and administration of quantitatively packed commodities (General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China [2005] No.75)
3 Term and definition
For the purposes of this document, the following terms and definitions apply.
3.1
edible alcohol
aqueous alcohol used in the food industry and made from cereals, potatoes, molasses, or other edible crops by fermentation and distillation
[Source: GB/T 17204-2021, 3.2]
3.2
super neutral alcohol; extra neutral alcohol
grade for indicating the physical and chemical index characteristics of products is better than those of special grade
4 Product classification
According to materials, the products are classified into:
——Grain edible alcohol (grain edible brewed alcohol);
——Potato edible alcohol (potato edible brewed alcohol);
——Molasses edible alcohol (molasses edible brewed alcohol);
——Other edible alcohol (other edible brewed alcohol).
Note: Grains mainly include corn and wheat, potatoes mainly include cassava and sweet potato, and molasses mainly includes sugarcane molasses and beet molasses.
Foreword
1 Scope
2 Normative references
3 Term and definition
4 Product classification
5 Requirements
6 Test method
7 Inspection rules
8 Marking
Bibliography
GB/T 10343-2023 Quality requirements for edible alcohol
This standard is developed in accordance with the rules given in GB/T 1.1-2020 Directives for standardization - Part 1: Rules for the structure and drafting of standardizing documents. This document specifies the technical requirements related to food quality. For the requirements related to food safety, please refer to relevant laws, regulations, policies and food safety standards.
This document replaces GB 10343-2008 Edible alcohol. In addition to structural adjustment and editorial changes, the following main technical changes have been made with respect to GB 10343-2008.
a) The definition of edible alcohol has been modified (see 3.1 hereof; 3.1 in Edition 2008);
b) The term "super neutral alcohol/extra neutral alcohol" and its definition have been added (see 3.2);
c) Product classification has been added (see Clause 4);
d) Sensory requirements have been modified (see 5.1 hereof; 4.1 in Edition 2008);
e) Physical and chemical requirements have been modified (see 5.2 hereof; 4.2 in Edition 2008);
f) The test method has been modified (see Clause 6 hereof; Clause 5 in Edition 2008);
g) The inspection rules and marking have been modified (see Clauses 7 and 8 hereof; Clauses 6 and 7 in Edition 2008).
Attention is drawn to the possibility that some of the parts of this document may be the subject of patent rights. The issuing body of this document shall not be held responsible for identifying any or all such patent rights.
This document was proposed by the China National Light Industry Council.
This standard is under the jurisdiction of SAC/TC471 Technical Committee on Brewing of Standardization Administration of China.
The previous editions of this document are as follows:
——It was firstly issued as GB 10343-1989 in 1989, firstly revised in 2002, and secondly revised in 2008;
——This is the third revision.
Quality requirements of edible alcohol
1 Scope
This document specifies the product classification, requirements, test method, inspection rules and marking for edible alcohol.
It is applicable to the production, inspection and marketing of edible alcohol.
2 Normative references
The following documents contain requirements which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB 190 Packing symbol of dangerous goods
GB/T 191 Pictorial packaging marking for the handling of goods
GB/T 394.2 General methods of analysis for ethanol
GB 5009.225 National food safety standard - Determination of ethanol concentration in wine
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
Measures for the meteorological supervision and administration of quantitatively packed commodities (General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China [2005] No.75)
3 Term and definition
For the purposes of this document, the following terms and definitions apply.
3.1
edible alcohol
aqueous alcohol used in the food industry and made from cereals, potatoes, molasses, or other edible crops by fermentation and distillation
[Source: GB/T 17204-2021, 3.2]
3.2
super neutral alcohol; extra neutral alcohol
grade for indicating the physical and chemical index characteristics of products is better than those of special grade
4 Product classification
According to materials, the products are classified into:
——Grain edible alcohol (grain edible brewed alcohol);
——Potato edible alcohol (potato edible brewed alcohol);
——Molasses edible alcohol (molasses edible brewed alcohol);
——Other edible alcohol (other edible brewed alcohol).
Note: Grains mainly include corn and wheat, potatoes mainly include cassava and sweet potato, and molasses mainly includes sugarcane molasses and beet molasses.
Contents of GB/T 10343-2023
Foreword
1 Scope
2 Normative references
3 Term and definition
4 Product classification
5 Requirements
6 Test method
7 Inspection rules
8 Marking
Bibliography
