Quality requirements for fruit wine— Part 1: Wolfberry wine
1 Scope
This document specifies the quality requirements of barbary wolfberry wine, including the terms and definitions, product classification, requirements, test methods, inspection rules and marks, packaging, transportation, storage, etc.
This document is applicable to the production, inspection and sales of barbary wolfberry liquor.
2. Normative reference documents
The contents of the following documents constitute essential provisions of this document through normative references in the text. Where, dated reference file, only the version applies to this document; undated reference file, its latest version (including all modification orders) applies to this document.
GB / T 191 packing, storage and transportation diagram sign
GB 5009.225 Determination of ethanol concentration in alcohol, the national standard for food safety
GB / T 15038 wine and fruit wine
GB / T 27588 Dew
JJF 1070 quantitative measurement and inspection rules for the net content of packaged goods
General technical requirements for QB / T 5476 fruit wine
Measures for Metrology Supervision and Administration of Quantitative Packaging Commodities (General Administration of Quality Supervision, Inspection and Quarantine Decree No.75,2005)
3. Terms and definitions
The QB / T 5476 definitions and the following terms and definitions apply to this document.
Barbary wolfberry Wine wolf berry wine
Fermented wine made from barbary wolfberry as raw material or barbary wolfberry as the main raw material and other fruits, with or without sugar, brewed by fermentation or barbary wolfberry wine (fermented type) directly mixed with other fruit wine (fermented type); or fermented wine, steamed grenade wine, edible alcohol as wine base, and reprocessed with human barbary wolfberry.
3．2
Barbary wolf berry wine (fermented type) wolf berry wine (fermented type)
Fermented wine made from barbary wolfberry and fermented by all or part without alcohol.
3.3
Barbary wolfberry Fruit Wine wolf berry fruit " wine
Barbary wolfberry is used as the main raw material, mixed with other fruits, mixed with sugar or without sugar, made through all or partial alcohol fermentation, or Barbary wolfberry wine (fermented wine) directly mixed with other fruit wine (fermented wine).
Barbary wolf berry wine (formulated type) wolf berry wine (integrated type)
With fermented wine, steamed grenade wine, edible alcohol as the wine base, add people barbary wolfberry, can add other accessories and food additives, after reprocessed prepared wine
4 Product classification
4.1 According to the production process and raw materials can be divided into:
Barbary wolfberry wine (fermented type); Barbary wolfberry fruit wine;
Barbary wolfberry wine (formulated type).
4.2 Divided according to the total sugar content:
Dry; semi-dry; semi-sweet and sweet.
5 Requirements
5,1 Raw material requirements
5,1. 1 Goji wolfberry fruit wine
The proportion of barbary wolfberry or barbary wolfberry wine (fermented type) shall not be less than 60% (mass fraction or volume fraction).
5,1.2 bar bary wolf berry wine (prepared type)
Barbary wolf berry (in dry Barbary wolf berry, 13 g / 100 g) is not less than 3% (mass fraction).
5.2 Sensory requirements
The 1 bar bary wolf berry wine (fermented type) and barbary wolf berry fruit wine shall meet the provisions of Table 1.
Table 1. Sensory Requirements
Item Require
Barbary wolfberry wine (fermented type) Barbary wolfberry fruit wine
Color and appearance Has the proper color, clear appearance, no obvious suspension matter (little precipitation allowed)
fragrance； With barbary wolfberry unique faint, fruit fragrance and wine coordination With the unique aroma of barbary wolfberry and other fruits, the fruit fragrance is coordinated with the wine fragrance
Taste With pure, elegant, pleasant taste and pleasant fruit fragrance, complete wine body
Style Have the typical style of this product
5.2.2 barbary wolfberry wine (prepared type)
Subject with GB / T 27588, etc.
5.3 Physical and chemical requirements
5.4 barbary wolfberry wine (fermented type) barbary wolfberry fruit wine shall meet the provisions of Table 2.
Quality requirements for fruit wine— Part 1: Wolfberry wine
1 Scope
This document specifies the quality requirements of barbary wolfberry wine, including the terms and definitions, product classification, requirements, test methods, inspection rules and marks, packaging, transportation, storage, etc.
This document is applicable to the production, inspection and sales of barbary wolfberry liquor.
2. Normative reference documents
The contents of the following documents constitute essential provisions of this document through normative references in the text. Where, dated reference file, only the version applies to this document; undated reference file, its latest version (including all modification orders) applies to this document.
GB / T 191 packing, storage and transportation diagram sign
GB 5009.225 Determination of ethanol concentration in alcohol, the national standard for food safety
GB / T 15038 wine and fruit wine
GB / T 27588 Dew
JJF 1070 quantitative measurement and inspection rules for the net content of packaged goods
General technical requirements for QB / T 5476 fruit wine
Measures for Metrology Supervision and Administration of Quantitative Packaging Commodities (General Administration of Quality Supervision, Inspection and Quarantine Decree No.75,2005)
3. Terms and definitions
The QB / T 5476 definitions and the following terms and definitions apply to this document.
Barbary wolfberry Wine wolf berry wine
Fermented wine made from barbary wolfberry as raw material or barbary wolfberry as the main raw material and other fruits, with or without sugar, brewed by fermentation or barbary wolfberry wine (fermented type) directly mixed with other fruit wine (fermented type); or fermented wine, steamed grenade wine, edible alcohol as wine base, and reprocessed with human barbary wolfberry.
3．2
Barbary wolf berry wine (fermented type) wolf berry wine (fermented type)
Fermented wine made from barbary wolfberry and fermented by all or part without alcohol.
3.3
Barbary wolfberry Fruit Wine wolf berry fruit " wine
Barbary wolfberry is used as the main raw material, mixed with other fruits, mixed with sugar or without sugar, made through all or partial alcohol fermentation, or Barbary wolfberry wine (fermented wine) directly mixed with other fruit wine (fermented wine).
Barbary wolf berry wine (formulated type) wolf berry wine (integrated type)
With fermented wine, steamed grenade wine, edible alcohol as the wine base, add people barbary wolfberry, can add other accessories and food additives, after reprocessed prepared wine
4 Product classification
4.1 According to the production process and raw materials can be divided into:
Barbary wolfberry wine (fermented type); Barbary wolfberry fruit wine;
Barbary wolfberry wine (formulated type).
4.2 Divided according to the total sugar content:
Dry; semi-dry; semi-sweet and sweet.
5 Requirements
5,1 Raw material requirements
5,1. 1 Goji wolfberry fruit wine
The proportion of barbary wolfberry or barbary wolfberry wine (fermented type) shall not be less than 60% (mass fraction or volume fraction).
5,1.2 bar bary wolf berry wine (prepared type)
Barbary wolf berry (in dry Barbary wolf berry, 13 g / 100 g) is not less than 3% (mass fraction).
5.2 Sensory requirements
The 1 bar bary wolf berry wine (fermented type) and barbary wolf berry fruit wine shall meet the provisions of Table 1.
Table 1. Sensory Requirements
Item Require
Barbary wolfberry wine (fermented type) Barbary wolfberry fruit wine
Color and appearance Has the proper color, clear appearance, no obvious suspension matter (little precipitation allowed)
fragrance； With barbary wolfberry unique faint, fruit fragrance and wine coordination With the unique aroma of barbary wolfberry and other fruits, the fruit fragrance is coordinated with the wine fragrance
Taste With pure, elegant, pleasant taste and pleasant fruit fragrance, complete wine body
Style Have the typical style of this product
5.2.2 barbary wolfberry wine (prepared type)
Subject with GB / T 27588, etc.
5.3 Physical and chemical requirements
5.4 barbary wolfberry wine (fermented type) barbary wolfberry fruit wine shall meet the provisions of Table 2.
Table 2. Physical and chemical requirements
Item Require
Alcohol level (20℃) (volume fraction / (%v.I) ≥2.0
Total sugar (measured in glucose) dry sand mould ≤12.0
Half dry type > 12.0～50.0
Half sweet type > 50.0-80·0
Sweet type > 80.0
Volatile acid (measured in acetic acid) / (g / L)
Dry extract / (L) ≥10.0
The allowable difference between the measured alcohol content value and the label labeling value is± 1.0％vola
5.3.2 barbary wolfberry wine (prepared type)
Subject with GB / T 27588, etc.
5.4 Net content
It shall comply with the provisions of the Measures for the Measurement, Supervision and Administration of Quantitative Packaging Commodities.
6 Test method
6.1 Sensory requirements
