GB/T 16289-1996 in English

《GB/T 16289-1996豉香型白酒》由TC64（全国食品工业标准化技术委员会）归口，主管部门为国家标准化管理委员会。
本标准规定了豉香型白酒产品的技术要求、试验方法、检验规则和标志、包装、运输、贮存的要求。本标准适用于以大米为原料，经蒸煮，用大酒饼作糖化发酵剂，采用边糖化边发酵工艺、釜式蒸馏，陈肉酝浸勾兑而成的，具有豉香特点的蒸馏酒。

Scope

This standard stipulates the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of Chi-flavor liquor products. This standard is applicable to use rice as raw material, after steaming, to use big wine cake as saccharification starter. It is a distilled wine with the characteristics of soy sauce, which is made by adopting the process of saccharification and fermentation, kettle distillation, and aged meat brewing and blending.