GB/T 33404-2016 in English
VALIDGuidelines for sensory evaluation of Baijiu
- Issued on:2016-12-30
- Implemented on:2017-07-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$156.00
| Standard No: | GB/T 33404-2016 |
| Document status: | VALID |
| Title in English: | Guidelines for sensory evaluation of Baijiu |
| Title in Chinese: | 白酒感官品评导则 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2016-12-30 |
| Implemented on: | 2017-07-01 |
| ICS Classification: | 67.160.10-Alcoholic beverages |
| Chinese Classification: | X61-Distilled liquors |
| Professional Classification: | GB-National Standard |
| Related Keywords: | sensory evaluation
professional sensory evaluation team liquor quality evaluation evaluation methods evaluation method |
| Related Topics: | liquor
wine standard liquor tank Liquor below zero Domestic liquor samples Sensory Quality Evaluation Baijiu GBT33404 GB/T 33404-2016 General Principles of Liquor Quality (English version) |
《GB/T 33404-2016白酒感官品评导则》由TC358（全国白酒标准化技术委员会）归口，主管部门为中国轻工业联合会。
Introduction
Overview of the Guidelines for Sensory Evaluation of Liquor
GB/T33404-2016 "Guidelines for Sensory Evaluation of Liquor" is an important standard for the Chinese liquor industry, which regulates the environmental conditions, facilities and equipment, personnel requirements and evaluation methods for sensory evaluation of liquor. This standard is applicable to the quality evaluation and characteristic analysis of liquor.
Comparison of standard frameworks
| Chapters | Key points | Specification requirements |
|---|---|---|
| Environmental conditions | Temperature, humidity, odor and noise control | 16℃~26℃, 40%~70%, noise<40dB |
| Facilities and equipment | Wine evaluation table, wine tasting glass | Uniform equipment, suitable capacity |
| Staff requirements | Sensory sensitivity, professional training | Normal vision, smell and taste |
Analysis of Standard Formulation Background and Technological Evolution
Liquor sensory evaluation is an important part of liquor quality evaluation. Its standardization process has gone through years of technical accumulation and industry practice. The introduction of GB/T33404-2016 marks the transformation of Chinese liquor sensory evaluation from empirical to scientific and systematic.
Technological Evolution
- Sensory Analysis Method:Introducing flavor profile test (GB/T12313) and quantitative description analysis.
- Evaluation Method:Developing from traditional open evaluation of liquor to blind evaluation of dark liquor.
- Result Statistics:Using arithmetic mean ± standard deviation to improve the scientific nature of the evaluation results.
Implementation suggestions and application scenarios
To ensure the standardization and accuracy of sensory evaluation of liquor, it is recommended that enterprises:
- Establish a professional sensory evaluation team and conduct regular professional training.
- Equip evaluation facilities and instruments that meet standard requirements.
- Develop a detailed evaluation workflow to ensure strict implementation of each step.
- Use quantitative descriptive analysis methods to improve the quantifiability of evaluation results.
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