GB/T 18187-2000 in English

VALID

Fermentde vinegar

Issued on:2000-09-01
Implemented on:2001-09-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $70.00
$68.00

Standard No:	GB/T 18187-2000
Document status:	VALID
Superseded by:	GB/T 18187-2026 General rule for the quality of vinegar
Superseded on:	2027-09-01
Title in English:	Fermentde vinegar
Title in Chinese:	酿造食醋
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2000-09-01
Implemented on:	2001-09-01
ICS Classification:	67.220-Spices and condiments. Food additives
Chinese Classification:	X66-Flavoring materials
Professional Classification:	GB-National Standard
Related Keywords:	brewing vinegar brewing vinegar foreword fermentde vinegar introduction national standard liquid vinegar vinegar definition made
Related Topics:	vinegar brewing Vinegar Standard wine gb18187---2000 Vinegar gb18187 gb18187-2000 gb+18187 brewing method gb t18187 GB 18187-2000 GB/18187-2000 GB 18187 Homebrew homebrew GB T18187 2000 GB+T18187+2000 GB/T 18187 gb/t18187 GB/T18187-2000 gb18187-2000 brewing vinegar GB/T+18187 GBT18187 GB/T 18187-2000 Acetic acid content in vinegar

本标准规定了酿造食醋的定义、产品分类、技术要求、试验方法、检验规则和标签、包装、运输、贮存的要求。本标准适用于调味用酿造食醋，不适用于保健用酿造食醋。

Introduction

National Standard of the People's Republic of China GB 18187—2000 Brewing Vinegar

Foreword and Background Analysis

GB 18187—2000 Brewing Vinegar is an important food industry standard in China, which mainly regulates the definition, classification, technical requirements and inspection methods of brewing vinegar. The standard was issued in 2000 and became a recommended standard (GB/T 18187-2000) in 2017. Its formulation background is based on the integration and optimization of old standards such as ZBX66004—1986 Quality Standard for Liquid Vinegar, aiming to improve the level of industry standardization.

Standard Framework Comparison Table

Dimensions	Solid-state fermented vinegar	Liquid-state fermented vinegar
Definition	Made from grains and their by-products through solid-state fermentation.	Made from grains, sugars, fruits or alcohol through liquid fermentation.
Technical requirements	Total acid (calculated as acetic acid) ≥0.50 g/100mL, soluble salt-free solids ≥1.00 g/100mL.	Total acid (as acetic acid) ≥0.50 g/100mL, non-volatile acid (as lactic acid) ≥-.
Testing methods	Sensory characteristics, physical and chemical indicators and hygiene indicators must comply with the requirements of GB 2719 and GB/T 5009.41.	Sensory characteristics, physical and chemical indicators and hygiene indicators must comply with the requirements of GB 2719 and GB/T 5009.41.

Implementation suggestions and precautions

Raw material selection and processing

Main raw materials (grain, edible salt) must comply with GB 2715 and GB 5461 standards.
The brewing water must comply with GB 5749 drinking water hygiene standards.

Fermentation process control

For solid-state fermentation, it is recommended to use traditional pottery jars or special equipment to maintain appropriate humidity and temperature (30-35°C).
For liquid fermentation, the pH value must be strictly controlled (about 4.5-5.0) to avoid contamination by bacteria.

Quality inspection and traceability

It is recommended that enterprises establish internal laboratories to regularly test total acid, non-volatile acid and microbial indicators.
The use of QR codes or blockchain technology is encouraged to achieve full product traceability.

Other Supplementary Notes

The revised version of GB 18187-2000 (such as GB/T 18187-2000) mainly adjusted the standard attributes and some technical indicators. It is recommended that enterprises pay attention to the latest version of the standard when citing it, and formulate implementation rules in combination with local characteristics.

More samples: NB/T 47013.2-2015 JJG 21-2008 JGJ 94-2008

Sample only — not a preview of GB/T 18187-2000