Introduction of wines standards formulation and implementation

Transcription

1 Introduction of wines standards formulation and implementation Professor Xiong Zhenghe China National Research Institute of Food & fermentation Industry,CNRIFFI China National Standard Center of Food & Fermentation, CNSCFF Beijing,November, 2011

2 Content Part 1 Wine in China Part2 Laws and Regulations of wines Part 3 Wines standards Part 4 Additives and processing aids used in wines -2-

3 Part 1 Wine in China The Size of Chinese wines industry( ) Year Items Output(10000kl) Sales revenue(0.1billion Yuan) Total Profits( 0.1billion Yuan ) Total Asset( 0.1billion Yuan ) number of the enterprises Number of Employees

4 Part 1 Wine in China 1. Plant Farmers 2. Oenological Company 3. Trade Market,consumers 4. Administration MOA: plant MIIT, AQSIQ: oenological MOFCOM, SAIC: trade -4-

5 Part 2 Laws and Regulations of wines Food Safety Law,June 1, 2009; Law on Product Quality, September 1, 1993; Consumer Protection Law, January 1, 1994; Standardization Law, December 29,1988; Advertising Law, February 1,

6 Part 2 Laws and Regulations of wines Ministry of Health Order No. 73 AQSIQ Order No.127/2010 AQSIQ Order No.129/2010 AQSIQ order No.123/

7 Part 3 Wines standard 1.Wines safety standard 2.Wines quality standard 3.Wines standard plan/proposal -7-

8 2. National food safety standards NO. GB GB GB X GB Name of the standards Hygienic standard for fermented alcoholic beverages Requirements for uses of food additives Maximum levels of contaminants in foods General standard for the labeling of prepackaged foods GB General standard for the labeling of prepackaged spirits GB/T Method for analysis of hygienic standard of fermented alcoholic beverages and their integrated alcoholic beverages GB Hygiene regulation of factory for wine GB/T Microbiological examination of food hygiene-examination of wines -8-

9 GB2762 Maximum Residue Limits For Containments Lead(Pb) Food name MLs /mg/kg Test methods alcoholic beverages (except: distilled spirits, Chinese rice wines ) 0.2 (distilled spirits, Chinese rice wines ) 0.5 GB

10 GB 7718 General standard for the labeling of prepackaged foods Storage conditions QS number Standard number other label contents: Irradiated food, Nutrition Labeling, Quality grade -10-

11 GB 7718 General standard for the labeling of prepackaged foods Name of The Food Ingredient Lists Content of Ingredients Net Content and Specifications Producer, Distributor s Name, Address And Contact Date Mark -11-

12 Labeling Requirements for Fermented Alcoholic Beverages in GB General requirements 4.2 Ingredient lists 4.3 Alcohol content 4.4 Original gravity 4.5 Warnings 4.6 Date of minimum durability -12-

13 2. Wines quality standards NO Name of the standards GB/T Classification of alcoholic beverages GB GB Requirements of restricting excessive package: foods and cosmetics Wines GB/T Analytical methods of wine and fruit wine GB/T Icewines T-469 V. Amurensis wines (under developing) GB/T Good manufacturing practice for wine enterprises -13-

14 2. Wines quality standards NO GB/T GB/T GB/T GB/T GB/T GB/T Name of the standards Product of geographical indication yantai-wine Product of geographical indication changli-wine Product of geographical indication shacheng-wine Product of geographical indication - Wine in Helan mountain east region Product of geographical indication Tonghua amur-wine Wine cooler -14-

15 GB/T Classification of alcoholic beverages alcoholic beverages Alcohol content more than 0.5 %vol. -15-

16 Classification Principle Fermented alcoholic drink distilled spirits blended alcoholic beverage -16-

17 Classification Principle Fermented alcoholic drink Beer Wines Fruit wine Chinese rice wine Milk wine Other -17-

18 Referance International Oenological Codex; International Code of Oenological Pratices (The International Organisation of Vine and Wine, OIV) EC No 110/2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks and repealing Council Regulation(EEC) No 1576/89 the beverage alcohol manual( Department of the Treasury Alcohol & Tobacco Tax & Trade Bureau) -18-

19 Wines GB wines Developed in 1994, amended in 2006 voluntary adjustment for mandatory -19-

20 Definitions Related On Wines 3.1 Wines 3.2 Special Wines 3.3 Vintage Wines 3.4 Varietal Wines 3.5 Original Wines -20-

21 名词术语干葡萄酒半干葡萄酒半甜葡萄酒甜葡萄酒平静葡萄酒起泡葡萄酒高泡葡萄酒天然高泡葡萄酒绝干高泡葡萄酒干高泡葡萄酒半干高泡葡萄酒甜高泡葡萄酒低泡葡萄酒 Terms Dry Wines Semi-dry Wines Semi-sweet Wines Sweet Wines Still Wines Sparkling Wines Sparkling Wines Brut Sparkling Wines Extra-dry Sparkling Wines Dry Sparkling Wines Semi-dry Sparkling Wines Sweet Sparkling Wines Semi-sparkling Wines -21-

22 名词术语 利口葡萄酒葡萄汽酒冰葡萄酒贵腐葡萄酒产膜葡萄酒加香葡萄酒低醇葡萄酒脱醇葡萄酒山葡萄酒 Terms Liqueur Wines Carbonated Wines Icewines Noble Rot Wines Flor Or Film Wines Flavoured Wines Low Alcohol Wines Non-alcohol Wines V. Amurensis Wines -22-

23 Definitions Related On Wines Vintage Wines Varietal Wines Original Wines -23-

24 Physical And Chemical Requirements For Wines items requirements alcoholic strength(volue)/% 7.0 dry wines 4.0 still semi-dry wines 4.1~12.0 wines semi-sweet wines 12.1~45.0 sweet wines 45.1 Total Sugar (glusose)/(g/l) brut sparkling wines 12.0( 允许差为 3.0) sparklin g wines extra-dry sparkling wines dry sparkling wines 12.1~17.0( 允许差为 3.0) 17.1~32.0( 允许差为 3.0) semi-dry sparkling wines 32.1~50.0 sweet sparkling wines 50.1 White wines 16.0 dry extract/(g/l) rose wines 17.0 red wines 18.0 volatile acids(acetic acid)/(g/l) 1.2 dry/semi-dry/sweet/ wines 1.0 citric acid/(g/l) sweet wines scff

25 CO2/MPa semi-sparkling wines sparkling wines < 250mL/bottle 0.05~ mL/bottle 0.05~0.34 < 250mL/bottle mL/bottle 0.35 iron, Fe/(mg/L) 8.0 copper, Cu/(mg/L) 1.0 methanol/(mg/l) white wines/rose wines red wines benzoic acid/sodium benzoate( 以苯甲酸计 )/(mg/l) Sorbic acid/potassium sorbate( 以山梨酸计 )/(mg/l) 注 : 总酸不作要求, 以实测值表示 ( 以酒石酸计,g/L) a 酒精度标签标示值与实测值不得超过 ±1.0%( 体积分数 ) b 当总糖与总酸 ( 以酒石酸计 ) 的差值小于或等于 2.0g/L 时, 含糖最高为 9.0g/L c 当总糖与总酸 ( 以酒石酸计 ) 的差值小于或等于 2.0g/L 时, 含糖最高为 18.0g/L d 低泡葡萄酒总糖的要求同平静葡萄酒 -25-

26 GB/T Icewines physical and chemical requirements for icewines Item requirements alcoholic strength%( /vol) 9.0~14.0 total sugar( 以葡萄糖计 )/(g/l) dry extract/(g/l) 30 sucrose/ (g/l) 10 volatile acids( 以乙酸计 )/(g/l) 2.1 iron, Fe/(mg/L) 8.0 copper, Cu/(mg/L) 1.0 a 酒精度标签标示值与实测值之差不得超过 ±1.0%vol -26-

27 V. amurensis wines (under developing) V. amurensis wines flavoured V. amurensis wines liqueur V. amurensis wines low alcohol V. amurensis wines non-alcohol V. amurensis wines -27-

28 Physical And Chemical Requirements For V. Amurensis Wines alcoholic strength, % (volume) 项 目 要优级 V. amurensis wines 7.0 求一级 Dry V. amurensis wines b 4.0 Semi-dry V. amurensis wines total sugar ( glucose ), c 4.1~12.0 Semi-sweetV. amurensis wines 12.1~50.0 (g/l) Semi-sweet sparklingv. amurensis wines 20.1~50.0 Sweet V. amurensis wines 50.1 V. amurensis wines dry extract/(g/l) Sparkling V. Amurensis wines 12.0 volatile acids( 以乙酸计 ),g/l 1.1 Dry semi-dry semi-sweet V. amurensis wines 1.0 citric acid,g/l Sweet V. amurensis wines 2.0 CO2,MPa Sparkling V. Amurensis wines 0.05 注 : 总酸不作要求, 以实测值表示 ( 以酒石酸计,g/L) a 酒精度标签标示值与实测值不得超过 ±1.0%( 体积分数 ) b 当总糖与总酸 ( 以酒石酸计 ) 的差值小于或等于 2.0g/L 时, 含糖最高为 9.0g/L c 当总糖与总酸 ( 以酒石酸计 ) 的差值小于或等于 2.0g/L 时, 含糖最高为 18.0g/L -28-

29 GB Requirements of restricting excessive package Foods and cosmetics -29-

30 Standard Plan in wine related fields National standards for food safety National standards for food safety National standards National standards Industry standards Industry standards Industry standards Industry standards Industry standards Industry standards Industry standards Industry standards Industry standards MRL of OTA in wines Hygienic specifications for winemaking Guidelines for identification of origional wines Guidelines for identification of varietal wines Determination of amino acids in wines Determination of Trace Inorganic elements in wines Determination of main Volatile alcohols in wines Determination of main Volatile Esters in wines Determination of Urea in wines specification of Wine transport and storage specification of bulk wine trading Determination of the water s 18O/16O ratio in wines Determination of the 13C/12C ratio in sparking wines -30-

31 Part 4 Additives and processing aids used in wines On the basis of GB 2760; Which Withdraw the use of benzoic acid, sodium benzoate, potassium benzoate, mono-(di-)glycosides of fatty acid, pectin, Black currant red, Sweetberry fruit Anthocyanin in wines; Sorbic acid, Potassium sorbate, sodium sorbate: reduced from 0.6g/kg to 0.2g/kg Caramel:only can be used in flavored wines -31-

32 Part 4 Additives and processing aids used in wines Comparisons between OIV standards and GB2760 about the Food additives and processing aids in winemaking Comparisons of main countries regulations and standards about the Food additives and processing aids in winemaking Other food additives which have been permitted by Ministry of Health but not in GB

33 Part4 Additives and processing aids used in wines Food additives under Application which may be used in wines Oak products Lactic acid bacteria Mannose glycoprotein Potassium d,l-tartrate Diammonium hydrogen phosphate Sulphurous acid -33-

34 Part 4 Additives and processing aids used in wines 1. The condition of food additives used: Food safety Required in oenological 2. Reference source: Data from foreign Authorities ; Domestic market research; Technical research institutes, risk assessment reports, Experts -34-

35 Thanks for your attention! China National Research Institute of Food & fermentation Industry No.32, XiaoYun Road, Chao Yang District, Beijing,