1 The content and application of the theme

     The standards for the food dry red wine terminology, technical requirements, test methods, inspection rules and signs, packaging, transportation, storage.
     This standard applies to access to food signs of dry red wine.

     2 reference standards

     GB 10344 standard drink of wine labels
     GB 4789 Microbiology of food hygiene inspection
     GB 5009 food hygiene some physical and chemical testing methods
     GB 19l transportation packaging logo icon
     QB 921 and the test of wine therapy

     3 terms

     Green 3.l
     Means that the specialized agencies, licensing the use of pollution-free green food safety signs, high-quality, nutritious food.
     3.2 green wine

     Green means a sign of dry red wine

     4 technical requirements

     4.1 The origin of raw materials must comply with environmental requirements of the environmental standards for green food production.
     Sensory requirements of 4.2 shall be in accordance with the provisions of Table 1.

     Table l

     Project indicators

     Color purple, dark red, sapphire red, red Microstrip brown, brown-red
    To clarify the extent to clarify the transparent, shiny, no obvious suspended solids (the use of soft
                 Muse of wine sealed to allow no more than 3 months following the soft 1mm
                 Wood residue)
     Fragrance with pure, elegant, harmonious and fruity wine.
     Taste with a clean, elegant, cool and fresh taste Yue Yue’s fruit
                 Aroma, full body wine.
    Typical typical prominent, clear.

     4.3 The physical and chemical requirements should address the provisions of Table 2 Taiwan.

     Table 2

           Project indicators

     Alcohol (V / V)% 20 ℃ 9.0-13.0
     Total sugar (glucose dollars) g / l ≤ 4.0
     Total acid (in tartaric acid dollars) g / l 5.0-7.5
     Volatile acids (acetic acid of a) g / l ≤ 0.8
     Free Shu dioxide mg / l ≤ 50
     Total sulfur dioxide mg / l ≤ 250
     Dry extract g / l ≥ 18
     Iron (Fe in juice) mg / l ≤ 8
     Copper (Cu in juice) mg / l ≤ 0.5
           pH value of 3.1-3.6
     Lead (Pb) mg / l ≤ 0 2
     Arsenic (As in juice) mg / l ≤ 0 2
        Sorbic acid g / l ≤ 0 5
   Deviation of capacity 20 ℃> 500ml%

     4.4 Microbiology requirement is consistent with the provisions of Table 3.

     Table 3

         Project indicators

    The total number of bacteria (a / m1) ≤ 50
    Coliform (a 100mL) ≤ 3

     5 Test Methods

     The standard sensory, physical and chemical test methods required by QB 921 and the implementation of GB 5009, microbiology test methods required by the implementation of GB 4789.

     6 Inspection rules

     6.1 standard classification
     Samples of microbiology, sensory, physical and chemical indicators do not meet the technical requirements as recorded as failed. Failure is as follows:
     A type of failure – the requirements microbiology, sensory requirements, sorbic acid, lead, arsenic, free sulfur dioxide, total sulfur dioxide, volatile acids, dry extract.
     B-type failure – alcohol content, total sugar, total acid, iron, copper, pH, volume deviation.
     6.2 Settlement Inspection
     6.2.l group approved production of the same production period, and the products manufactured by the packaging for the same batch. each batch of manufactured products found to be a regular inspection, together with plant technical inspection of the quality certification signed.
     6.2.2 Sampling Settlement sample test: According to Table 4 provides samples of the sampling method. Bottles for samples.

     Table 4

      Volume (box number) a few bottles of sample size (n)

        <1500 ≤ 375ml / bottle 10
                         ≥ 500ml / bottle 6
        > 1500 ≤ 375ml / bottle 16
                         ≥ 500ml / bottle 10 sampling
     Products from each batch of randomly selected n me, n me from taking a bottle of each, and test samples of the product.
     6.3 Type testing
     6.3.1 Type tests are carried out on product quality and the whole examination. Including sensory, physical and chemical, microbial indicators.
     6.3.2 Type testing is done once for each production season. Occurrence of any of the following circumstances should be carried out:
     a) Change of raw materials;
     b) the key process changes;
     c) the replacement of critical equipment;
     d) food quality supervision agencies to carry out inspection requirements designated type.
     6.3.3 Type inspection, sampling inspection with the settlement.
     6.4 to determine the rules of
     6.4.l test project for sensory, physical and chemical, microbial indicators and the capacity of the deviation.
     6.4.2 samples examined, there is a failure when the A category. The contractor for the entire batch of defective products. Samples examined to allow a Class B standard. When more than one, then the contractor for the entire batch of defective products.
     6.4.3 Test samples failed when tested, the provisions of Table 4 should be re-accredited laboratory samples in order to review the results of the final result.
     6.5 the results of supply and demand sides of the dissent, the parties may be resolved through consultation or commission designated (authorized) testing food monitoring body of the arbitration in order to force resumption of the final inspection to determine the basis of the results.

     7 signs, packaging, transportation, storage

     Dry red wine 7.1.l green label logo and packaging should be marked using green signs marked in accordance with their specific “standards of green food logo design manual” implementation.
     Dry red wine 7.l.2 green food label should be specified: wine name, type (or sugar), wine, the juice content, the net capacity, Make, site, batch number, trademarks, packaging date, Standard push code and number, not standard shelf life. Tagging specific implementation according to GB 191.
     7.l.3 corrugated cardboard boxes should be annotated with Make, wine name, specification, batch number, net weight, gross weight, the number of bottles. And marked “Handle with care”, “Do not inverted” and the logo. Its use in accordance with GB 191 “logo icon packaging storage and transportation” of the regulations.
     7.2 Packaging
     7.2.1 packaging must comply with food hygiene requirements of the packaging material. Containers should be neat, clean, tight package, without leakage, the phenomenon of leakage of liquor.
     7.2.2 package must be qualified plastic boxes, corrugated cardboard boxes and shipping boxes. Box should be shockproof, anti-collision every material question.
     7.3 Transport, storage
     Green Packet 7.3.l food packaging dry red wine, allowing the temperature 5-35 ℃ in the transportation and storage conditions.
     7.3.2 In the course of transportation and storage. Clearance should be put to keep dry. A well-ventilated to prevent direct sunlight may not be in direct contact with the wet ground and can not close contacts and corrosion or robbed in the moldy,goods, toxic substances is strictly prohibited and together. The wine sealed with cork. To be lying or rewind release.
     7.3.3 in accordance with the above conditions for storage, a bottle of wine turbidity should not have happened, such as the phenomenon of rancidity. Otherwise responsible for the production side. More than 18 months of wine, allowing a small amount of precipitation, does not affect the quality.