What is the liquor standard of SC11532139200465?

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Mao Shiyuan Group Co., Ltd. is located in the core production area of China's soy sauce liquor - Moutai Town, occupying the natural conditions of time, location and brewing environment, adhering to the traditional technology, to create the original ecological brewing plant, after several years of hard development, the existing Moutai production area, Meijiuhe production area and Luban production area, covering an area of more than tens of thousands of square meters of entities. With more than 10,000 tons of raw liquor in reserve, it is a key large-scale industrial enterprise in Renhuai City, and a group enterprise integrating production, packaging and sales. Build two brand centers in Wuhan and Changsha, thereby radiating and driving the vast second- and third-tier markets, and cooperate with local high-end events and high-end conferences to implement the strategy of "experience first, consumption later", quickly seize consumers, open new markets, establish popularity, and improve influence.

If you want to know more about liquor, it is recommended to consult Guizhou Maoshiyuan Liquor. Guizhou Maoshiyuan Liquor has strong technical force, perfect equipment and facilities, quality management, health management, safety management, and environmental protection management system all meet national requirements; In terms of operation and development, the company follows the concept of "carrying forward the tradition, quality first, responsibility, integrity and win-win", and insists on being a highly responsible enterprise for employees, dealers, consumers and society.

Hello, GB T Strong Fragrance GB T Light Fragrance GB T Rice Fragrance GB T 14867-2007 Fengxiang GB T 16289-2007 Soy Flavor GB T 20823-2007 Special Fragrance GB T 20824-2007 Sesame Flavor GB T 20825-2007 Old White Dry Fragrance GB T 26760-2011 Sauce Flavor (GB T20821) For more than 40 years, the fragrance is prominent, and the main high-grade aroma is aging, cellar incense, grain incense; Poor grade liquor generally highlights the bad aroma and flavor aroma;

2. Color: In high-quality liquor, it is generally colorless or yellowish, with obvious hanging cups and uniform hops; In the liquor with poor grade, there may be colorless or trace loss of light, and the hanging cup is not obvious;

3. Taste: The sensory of high-quality liquor is mainly soft, sweet, clean and refreshing, supplemented by a long aftertaste; In inferior liquor, the taste is not harmonious, and the aftertaste is not refreshing; , alcohol content, net content, fragrance type, production date, specification, production license number, etc.

View wine bottles: high-quality wine bottles with a good surface finish and uniform glass texture.

Check the body: Hold the bottle upside down to the sun or light to see if there are any impurities, and normal liquor should be colorless, transparent, free of suspended matter and sediment.

4. After-drinking effect: high-quality liquor is often less harmful to the human body after drinking, and there is no bad feeling after waking up the next day; In inferior liquor, fusel oil is high, dry mouth, head, amnesia and other conditions occur.

The information of SC11532139200465 food production license is as follows: License number Name of producer Jiangsu Yanghe Distillery Co., Ltd. Solid-liquid liquor (GB T20822), liquid liquor pure grain solid liquor standard:

GB T Strong Fragrance GB T Light Fragrance GB T Rice Fragrance GB T 14867-2007 Fengxiang GB T 16289-2007 Soy Flavor GB T 20823-2007 Special Fragrance GB T 20824-2007 Sesame Flavor GB T 20825-2007 Old White Dry Fragrance GB T 26760-2011 Sauce Flavor (GB T20821) has been established for more than 40 years, under the leadership of the Party and the first care, the production has developed year by year, and the product quality has been continuously improved. At present, it has developed into a national large-scale liquor brewing enterprise covering an area of more than 70 million square meters, with more than 5,000 employees, an annual output of 50,000 tons of Daqu liquor, a sales revenue of 4 billion yuan, and a profit and tax of 900 million yuan.

Jiangsu Yanghe Group has always adhered to the party's reform and opening up policy, carried out internal reforms, actively implemented total quality management, paid close attention to product quality, product quality has been continuously improved, and the management level has been continuously improved, since 1984, it has been awarded the title of "civilized unit" by the province for 12 consecutive years, and has been rated as "national advanced unit of ideological and political work" by the All-China Federation of Trade Unions for many years. Obtained the national first-class archives management certificate. In order to meet the challenge of resumption of customs, we actively adopt ISO9000 series of international standards, and in October 95, Jiangsu Yanghe Group's **** quality system passed GB T19002-ISO9002, and obtained the quality certification. The metrology and testing system has also passed the GB standard confirmation audit.

The management level is constantly innovating. The company's safety and environmental protection have been recognized by the relevant competent authorities.

GB T27588-2011 This standard specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of liqueur. This standard applies to the production, inspection and sale of liqueurs. This standard came into force on June 1, 2012.

DB52 526-2007 Guizhou Provincial Local Standard.

It is suitable for the production of sauce-flavored liquor in Guizhou Province.

It is now superseded by the GB T26760-2011 standard.

DB52 526-2007 Sauce-flavored liquor, which is a local standard in Guizhou Province, stipulates the terms and definitions, product classification, technical requirements, test methods, inspection rules, marking, packaging, transportation and storage of sauce-flavored liquor. This standard is applicable to sauce-flavored liquor produced in Guizhou Province.

Sauce-flavored liquor: also known as Maotai liquor, based on Moutai liquor in Renhuai City, Guizhou Province.

Wangyitai, Langjiu, Huaizhuang wine.

Yangfan Mao sauce and earth-buried wine are typical representatives. This fragrant liquor is made from sorghum.

It is made by saccharification and fermentation of high-temperature Daqu or longitudinal koji and ester-producing yeast made of wheat at high temperature, which is brewed by the brewing process of just high temperature accumulation, one cycle a year, two feeding, eight fermentations, wine grains, seven high-temperature roasting wine, multiple wine extraction, and long-term aging. The main aroma composition has not yet been determined, and it is preliminarily believed to be a group of substances with high boiling points.

The quality of the wine is characterized by colorless or yellowish, transparent and shiny, prominent sauce aroma, elegant and delicate, empty cup fragrance, long-lasting, elegant and long-lasting, mellow taste, plump, long aftertaste. There are two types of high-strength sake: 43 and 53 degrees. Its total acid is measured as acetic acid, which is gram liters, and the total ester is ethyl acetate.

count, for grams; The low alcohol is below 38 degrees, and its total acid is gram liters, and the total ester is gram liters.

GB is the meaning of national standard. GB T27588 2011 This is the national standard for liqueurs.

This standard specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules and markings, packaging, transportation, and storage of liqueurs.

This standard applies to the production, inspection and sale of liqueurs.

Terms and definitions for liqueurs in this standard:

Beverage liquor made by using distilled spirits, fermented spirits or edible alcohol as the liquor base, adding edible or medicinal and edible dual-use (or complying with relevant regulations) excipients or food additives, blending, mixing or reprocessing, and has changed the style of its original liquor base.

The implementation standard of pure grain wine GB T27588 2011 is the national standard for liqueur. According to the definition of liqueur in the "Industry Standards of the People's Republic of China", dew liquor is a beverage liquor based on distilled spirits, fragrant Fenjiu or edible alcohol, processed with animal and plant essences for both medicinal and edible purposes, and processed according to advanced technology, which has changed the style of its original liquor base.

The implementation standards of liquor mainly refer to the product implementation standards. The implementation standard of liquor can see the aroma and quality of the product. Through the standard, you can see the liquor brewing process and blending process.

The executive standards include GB T strong flavor liquor, GB T 26760-2011 sauce flavor liquor, GB T light flavor liquor, GB T 23547-2009 thick sauce and aroma liquor, GB T 20823-2007 special flavor liquor, GB T rice flavor liquor, GB T 16289-2007 soy flavor liquor.

The implementation standard refers to a full range of product standards that reflect the quality characteristics, namely: national standards, industry standards, local standards or enterprise standards. The product standard code and sequence number indicated on the label are also the basis for supervision and inspection.

The implementation of standards is not only the need of enterprise production and operation, but also the requirement of law. Only when everyone abides by the law and operates in an orderly manner will the society develop normally and the counterfeit and shoddy goods in the market will be extinct. Only when supervision and service are fully integrated can the desired purpose be achieved.

Only then can we truly establish the image of technical supervision.

Whether mandatory or optional, as long as a company declares the standards that its products implement, then the products must be subject to the standards. Therefore, the "implementation standard" on the commodity can be selected by the enterprise itself, and the administrative agency can only review whether the enterprise's products implement the legal standard, and does not prove that the enterprise's products must implement the standard, but when the product is inspected, the implementation standard declared by the enterprise should be selected.

Answer: Because if it is a liquor defined by the national standard, then the standards of various solid-state liquors such as GB T 26760 (such as strong aroma, sauce aroma, light fragrance, rice fragrance, etc.) can be implemented. The standard of GB T 20821 liquid liquor, or the standard of GB T 20822 solid-liquid liquor, can be implemented, and the standard of GB T 27588 must not be implemented. Because that's the standard for liqueurs.

Therefore, it is wrong for liquor to implement the standard of GB T 27588.

GB T 27588 is the standard for liqueurs, which is what the wine industry calls blended wine (the current standard does not distinguish between liqueur and blended wine, and the distinction between liqueur and blended wine is made in the revised standard that has not yet been published, and it is not done here). This standard specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules and markings, packaging, transportation, and storage of liqueurs. Therefore, the GB T 27588 standard is not applicable to and cannot be used for liquor.

The following reply has been given to your other similar question (what is the standard of wine 27588):

National Standard of the People's Republic of China GB T 27588-2011 for liqueurs.

Summary. Hello:

The implementation standards of liquor include solid liquor, alcohol blended liquor, liquid liquor, rice-flavored liquor, and strong aroma liquor.

How many standards are there for liquor? db52/t1217

Hello: The implementation standards of liquor include solid liquor, alcohol blended liquor, liquid liquor, rice-flavored liquor, strong aroma liquor and other types.

1. Solid-state liquor: Solid-state liquor is pure grain liquor, and the implementation standard number is GB T10781. The production process is complex, sweet and delicious.

2. Alcohol blended wine: mainly made of grain wine and alcohol blending, and the national implementation standard number is GB T20822.

3. Liquid liquor: Liquid liquor is a liquor blended with edible flavor and edible alcohol, and the national implementation standard is GB T20821.

4. Rice-flavored liquor: It is a small koji-flavored liquor, with rice as raw material. Its typical style is based on "rice brewed incense" and small koji incense, highlighting the elegant and soft aroma composed of pre-lactic ethyl ester, ethyl acetate and b-phenylethanol.

The execution standard number is GB.

5. Strong aroma liquor: strong aroma liquor has the characteristics of rich aroma, soft and sweet, harmonious aroma, quick and slow entrance of bitter mu mold, falling mouth cotton, and long tail net remainder. The kingpin slip body that constitutes the typical style of strong flavor liquor is ethyl caproate, and the implementation standard number is GB.

1. Implementation standards for solid-liquid state:

1. The executive standard of solid liquor is GB T107812, the executive standard of solid-liquid liquor is GB T208223, and the executive standard of liquid liquor is GB T20821 Second, the implementation standard of different flavor types:

1. Sauce-flavored liquor: GB T26760-20112, light-flavored liquor: GB

3. Strong flavor liquor: GB T10781-20064, rice flavor liquor: GB

5. Fengxiang liquor: GB T14867-20076, thick sauce and fragrant liquor: GB T23547-20097, special flavor liquor:

GB T20823-20078, soy flavor liquor: GB T16289-20079, sesame flavor liquor: GB T20824-200710, Laobai dry flavor liquor:

GB T20825-2007 III. Other types of implementation standards:

1. Xiaoqu solid-state liquor: GB T26761-20112, Xiaoqu liquor: DB50 T15-2008

3. Soft liquor: DB34 T1315-20104, light and elegant liquor: DB34 T1258-20105, bright green flavor liquor:

DB34 T1791-20126, Mianrou Lao Mingguang Baijiu: DB34 T1623-2012 Description: 1. Solid liquor:

It is made of grain and other raw materials through the traditional pure grain solid-state fermentation production method, and after solid-state distillation, aging and blending, it is a traditional Chinese craft liquor.

2. Solid-liquid liquor: the base liquor (or edible alcohol) obtained by distillation is made of grains and grains containing starch and carbohydrates after cooking and saccharification, and then adding yeast in a liquid state for fermentation, and then processing and blending.

3. Liquid liquor: liquor made by blending edible alcohol with flavors and spices.