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1、白酒香型度数标准Bythestateadministrationofqualitysupervision,inspectionandquarantineofthePeople'sRepublicofChinaandChinanationalstandardizationmanagementcommitteeissuedZ，luzhou-flavorliquor"ofthePeople'sRepublicofChinanationalstandardGB/T10781.1-2006,themainchangesareasfollows:A
2、clearlydefinedstandards,increasetheluzhou-flavorliquornewstandardGB/T10781.1-2006insteadofGB/T10781.1-89Z，luzhou-flavorliquor"and，zlow-alcoholluzhou-flavorliquor"twostandardsGB/T11859.1一89,thetwocriteriafora.Forconvenieneeofthediffereneebetweenliquidandsolid-liquidliquor
3、,increasethedefinitionofluzhou-flavorliquorinthenewstandards,furtheremphasizestheluzhou-flavorliquorisgrainasrawmaterial,bythetraditionalmethodofsolid-statefermentation,distillation,agingandblendingtogether,notaddingediblealcoholandliquorfermentationandfragrantflavorsubs
4、tances,ishastoethylcaproatecompositeflavorasthemainbodyoftheliquor・Secondly,thescopeoftheclassificationcriteriaisdefined,andthealcoholaccuracyoftheproductisdividedinto:theaccuracyofalcoholliquoris41%.Lowalcoholwineaccuracy25%to40%vol.Theupperlimitofalcoholisraisedfrom59%
5、oftheoriginalstandardto68%ofvol.Thelowerlimitofalcoholisraisedfrom35%oftheoriginalstandardto25%vol,andtheupperlimitisupto40%volfromtheoriginalstandard,whichincreasesthescopeandapplicabilityofthestandard.Three,reclassificationqualityupgradethenewstandardisdividedinlosuper
6、iorandlevel,removetheoriginalstandardGB/T10781.1-89andGB/T11859.1-89inthesecond,makeclassificationeasierforoperation,inadditiontothepoorqualityandtasteofsecondarywine,moreinlinewiththeactualsituationofthemanufacturer・Fourth,seektruthfromfactsGuidethemonarchbymistakeInhig
7、handlowdegreewinesensoryrequirementsaddanannotation:whenthetemperaturebelow10°C,theallowedwhiteflocculentprecipitateorlossofgloss,above10°Cshouldbebacktonorma1.Becauseofthemanyflavorsthatmakeuptheflavorofthewine,theresultisadarkandcloudyphenomenonwhenthetemperatureislow.
8、Whenthewinetemperaturehasrisentomorethan10°Cwhentransparent・Thisspecialreversibilityisthecharacteristic
