GB/T 18187-2000

Active

Fermented vinegar

酿造食醋

Standard Type

GBT

ICS

67.220

CCS

X66

Status

Active

Issue Date

2000-09-01

Implementation

2001-09-01

Centralized Committee

中国商业联合会

Issuing Authority

国家质量技术监督局

Application Summary AI generated

GB/T 18187-2000 specifies the technical requirements, test methods, inspection rules, and labeling for fermented vinegar produced through traditional brewing processes. It applies to edible vinegars made from grains, fruits, or other starchy/sugary materials via alcoholic and acetic acid fermentation, excluding synthetic or blended vinegar products. This standard is used by food manufacturers, quality inspection agencies, and regulatory bodies in China to ensure product safety, authenticity, and consistency in the condiment industry.

Related Standards

GB/T 19420-2003 Terminology of salt-making industry GB/T 18782-2002 Determination of 3-chloro-1，2-propandiol in condiments GB/T 8618-2001 The sampling methods of the main products in the salt industry GB/T 18186-2000 Fermented soy sauce GB/T 18104-2000 Konjak refined powder GB/T 14156-1993 Classification and code of flavouring substances GB/T 12729.1-1991 Spices and condiments--Nomenclature first list GB/T 20293-2006 Fried pepper sauce

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.