China Light Industry Standards
Q B / T 2 0 2 7 — 9 4
Kiwi wine
1 Subject content and scope of application
This standard specifies the classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of kiwi wine products.
This standard applies to beverages brewed from fresh kiwi fruit as raw materials, selected, crushed, and fermented (or partially fermented).
Quoted standard GB191 Pictorial signs for packaging, storage and transportation
GB2758 Hygienic standards for fermented wine
GB2828 Batch-by-batch inspection and counting sampling procedures and sampling tables (applicable to continuous batches Inspection)
GB4789.2 Determination of total bacterial count in food hygiene microbiology inspection
GB4789.3 Determination of coliforms in food hygiene microbiology inspection
GB5009.12 Determination method of lead in food
GB10344 Beverage wine labeling standard
GB/T15038 General test method for wine and fruit wine
3 Classification
3. 1 Kiwi dry wine
3. 2 Kiwi semi-dry wine
3. 3 Kiwi semi-sweet wine
3. 4 Kiwi sweet wine
3.5 Kiwi Sparkling Wine
4 Technical Requirements
Table 1 Level Project Excellent Products Qualified Products have a clear appearance, transparent, no suspended matter, no precipitation, dry color, Semi-dry wine is yellow or light yellow, semi-sweet, sweet wine is light yellow or golden yellow. Sparkling wine is light yellow or golden yellow. The aroma has the fresh fruity aroma of kiwi fruit and the mellow, elegant and harmonious wine aroma. It has the fruity aroma of kiwi fruit and pure wine aroma, without any Fragrance The People's Republic of China and the Ministry of Light Industry approved 1 9 9 4 — 1 0 — 2 6 and implemented 1 9 9 5 — 0 6 — 0 1
Continued Table 1 Level 1 Project Excellent Products Qualified Products Taste: Dry and semi-dry wines have a pure, fresh and refreshing taste. The wine is pure, complete and harmoniously palatable. The wine is full-bodied and refreshing, with no peculiar smell. Semi-sweet and sweet wines have a pure, fresh and refreshing taste. The wine is full-bodied and harmoniously balanced between sour and sweet. Refreshing, sour and sweet, no-odor sparkling wine has the taste of dry, semi-dry, semi-sweet and sweet wine respectively. It should also have the unique killing power of carbon dioxide gas. When the sparkling wine is poured into a clean cup, white foam should rise 4.1 See Table 1 for sensory requirements.
4.2 See Table 2 for physical and chemical requirements.
Table 2 level items, quality products, qualified products, alcohol content 20℃, (V/V) alcohol content 8. 0 ~ 1 8. 0, allowable difference ± 1. 0, total sugar (calculated as glucose) g/L Dry wine ≤ 4. 0 Semi-dry wine 4. 1~ 1 2. 0 Semi-sweet wine 1 2. 1~ 5 0. 0 Sweet wine gt; 5 0. 0 Dry extract, g / L ≥ 1 4 . 0 ≥1 2. 0 Titrating acid (calculated as tartaric acid) g/L 4. 0~ 8. 0 Volatile acid (calculated as acetic acid) g/L ≤0. 8 ≤1. 1 Vitamin Cmg/L Dry, semi-dry Wine ≥200 Semi-sweet, sweet wine ≥150 Total sulfur dioxide, mg/L ≤250 Free sulfur dioxide, mg/L ≤50 Carbon dioxide 20℃, MPa Sparkling wine ≥0.30 Note: The total sugar, vitamin C, and dry extract contents of kiwi sparkling wine are respectively Based on the indicators specified for kiwi dry, semi-dry, semi-sweet and sweet wine
4. 3 Hygienic requirements
Lead and bacterial indicators shall be implemented in accordance with the provisions of GB 2 7 5 8.
5 Test methods
The inspection of sensory and physical and chemical requirements is carried out in accordance with GB/T 1 5 0 3 8.
The inspection of hygienic requirements shall be carried out in accordance with the relevant provisions of GB 4 7 8 9. 3 and GB 5 0 0 9. 1 2.
6 Inspection Rules
6. 1 batch
Produced with the same raw materials, the same formula, the same process and the same factory name and product name , specifications, trademarks, the same packaging line, and products with the same quality certificate are one batch.
6. 2 Sampling
Sample according to Table 3.
Table 3 Number of samples taken from batch boxes Number of bottles taken from unit packaging Number of qualified judgments Ac Number of unqualified judgments Re ≤500 8 8 1 2 gt; 500 13 13 2 3 Note: ① "Sample" refers to the product The maximum packaging (box).
② "Number of packages per unit" refers to the smallest packaging unit (bottle) randomly selected from a large package.
6.3 Delivery Inspection
6.3.1 Before the product leaves the factory, the quality inspection department of the manufacturer shall be responsible for inspecting the products batch by batch in accordance with the provisions of this standard. Only products that meet standard requirements and have signed quality certificates can leave the factory.
6. 3. 2 Delivery inspection items include: packaging, marking, net capacity, sensory requirements and physical and chemical requirements.
6. 3. 3 Unqualified classification
Category A unqualified: hygienic requirements, sensory requirements, dry leachate, volatile acid, total sulfur dioxide, carbon dioxide.
Category B unqualified: alcohol content, total sugar, titratable acid, vitamin C, free sulfur dioxide.
6 . 3 . 4 Delivery Inspection Judgment Rules
6 . 3 . 4. 1 Take samples according to Table 3 and inspect packaging, marking and net capacity. If the number of unqualified products is reached, the entire batch of products will be deemed to be unqualified.
6. 3 - 4. 2 Take samples according to Table 3 and divide the samples into two parts. One part shall be sealed for future reference and the other part shall be subjected to sensory and physical and chemical analysis. Test according to the indicators specified in Table 1 and Table 2. If a certain indicator does not meet the standard requirements, samples can be taken from twice the amount of packaging for re-inspection, and the re-inspection results shall prevail. If there is still one unqualified item in Category A or two unqualified items in Category B, the batch of products will be deemed to be unqualified.
6. 4 Type Inspection
6. 4. 1 Under normal circumstances, enterprises conduct type inspection once a quarter. However, type inspection is also required when one of the following circumstances occurs.
a. Change the main raw and auxiliary materials and ingredients;
b. Change the key process;
c. The national quality supervision agency requires type inspection.
6.4.2 Type inspection items include: In addition to delivery inspection items, there are also hygiene requirements.
6.4.3 Type inspection judgment rules
Press 6 . 3 . 3 to proceed.
6. 5 When a dispute arises between the supply and demand parties over product quality, the two parties can negotiate or select an arbitration unit to conduct analysis and judgment in accordance with this standard.
6. 6 Export products shall be executed according to the contract.
7 Marking, packaging, transportation and storage
7.1 Marking
7.1.1 Label mark must comply with the relevant requirements of GB 1 0 3 4 4 Regulation.
7. 1. 2 The outer packaging (corrugated cartons, wooden boxes) of the products sold should be marked with: product name, factory name, factory address, production date (batch number), trademark, net weight, gross weight, and specifications.
7. 1. 3 The markings of storage and transportation diagrams must comply with the relevant provisions of GB 191.
7. 2 Packaging
7. 2. 1 Packaging materials must comply with the relevant provisions of the "Food Hygiene Law of the People's Republic of China (Trial)".
7. 2. 2 The outer packaging should be in corrugated cartons or wooden boxes, and the inside of the box should be lined with "shockproof" and "anti-collision" spacing materials.
7. 2. 3 When using glass bottles for inner packaging, the bottle body is required to be straight and tidy, the outside of the bottle is clean and bright, the bottle mouth is tightly closed, and there must be no air leakage or wine leakage.
7.2. The allowable deviation of the capacity of 4 bottles of wine: at 20°C, the allowable deviation of the average capacity of 20 bottles of wine is ±2 if it is greater than or equal to 500 mL/bottle, and ±2 if it is less than 500 mL/bottle is ±3.
7.3 Transportation
7.3.1 Bottled wine should be transported and stored at 5~35℃.
7.3.2 Products During transportation, prevent rain, snow, sun, high temperature, moisture and man-made damage.
7. 3. 3 During the transportation of the product, the carriage or other transportation vehicles should be kept clean and strong shocks should be avoided.
7.3.4 Products shall not be mixed and transported with toxic, harmful, flammable, explosive and other items during transportation.
7.4 Storage
7.4.1 The storage warehouse must be kept clean, cool, dry, ventilated, moisture-proof, and must not be stacked in the open.
7. 4. 2 Warehouses must be inspected regularly: they must not be stacked together with corrosive or toxic items, and the number of cartons should not exceed 6 layers.
7. 4. 3 Shelf life: The shelf life of bottled sprinkles is not less than 6 months.
7. 4. 4 Bottled wine should not be turbid or rancid during its shelf life.
----------------- ------------------------------------------
Additional notes:
This standard was proposed by the Quality Standards Department of the People's Republic of China and the Ministry of Light Industry.
This standard is under the jurisdiction of the National Food Fermentation Standardization Center.
This standard is drafted by the Food Fermentation Industry Research Institute of the Ministry of Light Industry.
The main drafter of this standard is Kang Yongpu.