GB/T 34266-2017
ActiveCode of practice for the prevention and reduction of ethyl carbamte contamination in Chinese rice wine
黄酒中氨基甲酸乙酯预防控制技术措施指南
Application Summary AI generated
This standard provides technical guidelines for producers of Chinese rice wine (Huangjiu) to prevent and reduce ethyl carbamate contamination during the brewing process. It is applied in the production and quality control of Chinese rice wine, covering raw material selection, fermentation, storage, and processing stages to ensure consumer safety. The standard is relevant for food safety testing and regulatory compliance within the Chinese rice wine industry.
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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.