Apple cider gost. General technical requirements
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INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION
INTERSTATE
STANDARD
SIDR General specifications
Official edition
Standartinform
Foreword
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic Provisions” and GOST 1.2-2009 “Interstate Standardization System. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, application, updating and cancellation "
About the standard
1 PREPARED BY THE STATE scientific institution"All-Russian Research Institute of the Brewing, Non-Alcoholic and Wine Industry" Russian Academy Agricultural Sciences (GNU "VNIIPBiVP" Russian Agricultural Academy)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of November 15, 2012 No. 42)
4 Order federal agency on technical regulation and metrology dated November 29, 2012 No. 1682-st interstate standard GOST 31820-2012 was put into effect as a national standard Russian Federation since July 1, 2013
5 This standard has been prepared based on the application of GOST R 51272-2008
6 INTRODUCED FOR THE FIRST TIME
Information on the entry into force (termination) of this standard is published in the monthly index "National Standards".
Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments - in the monthly published information indexes "National Standards". In case of revision or cancellation of this standard, the relevant information will be published in the monthly published information index "National Standards"
© Standartinform, 2013
In the Russian Federation, this standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology
Editor L.V. Koretnikova Technical editor V.N. Prusakova Proofreader I.A. Koroleva Computer layout A.N. Zolotareva
Handed over to the set 04/15/2013. Signed for publication on April 29, 2013. Format 60x84U Arial headset.
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1 area of use............................................... ....1
3 Terms and definitions .......................................................... ..2
4 General technical requirements............................................2
4.1 Characteristics................................................... ...2
4.2 Requirements for raw materials.................................................... ..3
4.3 Packing................................................... .......3
4.4 Marking.............................................. ......4
5 Rules for acceptance ............................................... ......4
6 Methods of control ............................................... ......4
7 Transport and storage...............................................................5
INTERSTATE STANDARD
General specifications
General specifications
Introduction date - 2013-07-01
1 area of use
This standard applies to ciders.
Requirements to ensure product safety are set out in 4.1.3.6-4.1.3.8; product quality requirements - in 4.1.1,4.1.2,4.1.3.1-4.1.3.6,4.1.4, labeling requirements - in 4.4.
2 Normative references
This standard uses normative references to the following interstate standards:
carbon dioxide gaseous and liquid according to GOST 8050;
anhydride sulfurous liquid technical in accordance with GOST 2918.
used in the production of cider aids, which, in contact with ciders, ensure its quality and safety and comply with the regulatory legal acts in force in the territory of the country that has adopted the standard.
4.3 Packaging
4.3.1 Packaging of non-carbonated ciders - according to the regulatory documents in force in the territory of the country that has adopted the standard.
4.3.2 Packaging of carbonated and carbonated pearl ciders - according to the regulations in force in the territory of the country that adopted the standard, in glass bottles.
Bottles of carbonated and carbonated pearl ciders are hermetically sealed with closures made of materials that ensure, in contact with the ciders, their quality and safety.
4.3.3 Packaging of sparkling and sparkling pearl ciders
Sparkling and sparkling pearl ciders are poured into glass bottles according to GOST 10117.2 and GOST 10117.1.
Sparkling and sparkling pearl ciders are poured by level. When pouring by level, the height of the gas chamber must provide the nominal amount of product. Limits of permissible negative deviations of the contents in one packaging unit from the nominal quantity - according to GOST 8.579.
Bottles of sparkling and sparkling pearl ciders are hermetically sealed with closures made of materials that ensure their quality and safety in contact with the ciders.
Bottles with sparkling and sparkling pearl ciders are packed in a transport container that ensures the safety of products.
Packaging of products shipped to the regions of the Far North and equivalent areas - in accordance with GOST 15846.
4.4 Marking
4.4.1 Labeling of each unit of consumer packaging with cider with a warning label about contraindications to consumption:
Product name;
Name and location of the manufacturer [legal address, including country, and, if not the same as legal address, address(es) of production(s)];
Name of the organization in the territory of the country that adopted the standard, authorized by the manufacturer to accept claims from the consumer in its territory (if any);
The date of bottling;
Trademark of the manufacturer (if any);
Volume fraction of ethyl alcohol, % (or alcohol, % vol., or alk., % vol.);
Mass concentration of sugars (or sugar, or sugar), g / dm 3, g / l .;
Storage conditions;
Best before date;
Food additives, flavorings;
Designation of the document in accordance with which the product is manufactured and can be identified;
Product barcode (if any);
Warning inscription about contraindications to the consumption of alcoholic products;
The nutritional value;
Information about confirmation of conformity.
4.4.2 When labeling cider made from reconstituted apple juice, the words "Produced from reconstituted apple juice" are additionally indicated.
4.4.3 Marking of transport containers - in accordance with GOST 14192 with the application of handling signs: “Fragile. Caution", "Top", "Keep away from moisture".
5 Acceptance rules
5.2 The procedure and frequency of control over the content of toxic elements and radionuclides in ciders is established by the manufacturer in the production control program.
6 Control methods
6.2 Determination of the volume fraction of ethyl alcohol - according to the regulatory documents in force in the territory of the country that adopted the standard.
6.3 Determination of the mass concentration of sugars - according to GOST 13192.
6.4 Determination of the mass concentration of titratable acids - according to the regulatory documents in force in the territory of the country that adopted the standard.
6.5 Determination of the mass concentration of volatile acids - according to the regulatory documents in force in the territory of the country that adopted the standard.
6.6 Determination of the mass concentration of total sulfur dioxide - according to the regulations in force in the territory of the country that adopted the standard.
6.12 Determination of radionuclides - according to the regulatory documents in force in the territory of the country that adopted the standard.
7 Transport and storage
7.1 Transportation and storage of cider - according to the regulatory documents in force in the territory of the country that has adopted the standard.
The shelf life of ciders of specific names is set by the manufacturer in the technological instructions, but not less than three months from the date of bottling. 4
UDC 663.31:006.354 MKS 67.160.10 H73
Keywords: ciders, characteristics, terms and definitions, technical requirements, packaging, labeling, acceptance rules, control methods, transportation and storage
INTERSTATE COUNCIL FOR STANDARDIZATION. METROLOGY AND CERTIFICATION
INTERSTATE COUNCIL FOR STANDARDIZATION. METROLOGY AND CERTIFICATION
INTERSTATE
STANDARD
SIDR
General specifications
Official edition
Standartinform
Foreword
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic Provisions” and GOST 1.2-2009 “Interstate Standardization System. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, application, updating and cancellation "
About the standard
1 DEVELOPED by the Federal State Budgetary Scientific Institution "All-Russian Research Institute of the Brewing, Non-Alcoholic and Wine Industry" (FG5NU VNIIPBiVP)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (Rosstandart)
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of June 18, 2015 No. 47)
4 By order of the Federal Agency for Technical Regulation and Metrology dated August 3, 2015 No. 1037-st, the interstate standard GOST 31820-2015 was put into effect as the national standard of the Russian Federation from January 1, 2017.
5 INSTEAD OF GOST 31820-2012
Information about changes to this standard is published in the annual information index "National Standards". and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification and texts are also placed in information system common use- on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet
© Sgandartinform. 2018
In the Russian Federation, this standard cannot be fully or partially reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology
INTERSTATE STANDARD
General specifications
General specifications
Introduction date - 2017-01-01
1 area of use
This standard applies to ciders.
2 Normative references
8 of this standard, normative references to the following interstate standards are used:
GOST 8.579-2002 State system ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import
GOST 21-94 Sugar-sand. Specifications
GOST 908-2004 Food grade citric acid monohydrate. Specifications GOST 2874-82 1 Drinking water. Hygiene requirements and quality control GOST 2918-79 Liquid sulfurous anhydride technical. Specifications GOST 8687.0-86 Products of non-alcoholic industry. Acceptance rules and sampling methods
GOST 6687.5-86 Non-alcoholic products. Method for determining organoleptic indicators and product volume
GOST 8050-85 Gaseous and liquid carbon dioxide. Specifications GOST 10117.2-2001 Glass bottles for food liquids. Types, parameters and main dimensions
GOST 12258-79 Soviet champagne, sparkling and sparkling wines. Method for determining the pressure of carbon dioxide in bottles
GOST 13192-73 wines, wine materials and cognacs. Method for the determination of sugars GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage
GOST 21713-76 Fresh pears of late ripening. Specifications GOST 21714-76 Fresh pears of early ripening. Specifications GOST 23285-78 Transport packages for food products and glass containers. Specifications
GOST 23943-80 Wines and cognacs. Methods for determining the completeness of filling into bottles GOST 26927-86 Raw materials and food products. Methods for determination of mercury GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Method for determination of arsenic GOST 26932-86 Raw materials and food products. Lead determination methods GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium
"On the territory of the Russian Federation are: SanPiN 2.1.4.1074-2001" Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control. Hygienic requirements for ensuring the safety of hot water supply systems” and SanPiN 2.1.4.1175-2002 “Hygienic requirements for water quality in non-centralized water supply. Sanitary protection of sources.
Official edition
GOST 27572-87 Fresh apples for industrial processing. Specifications
GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
GOST 31361-2008 White sugar. Specifications
GOST 31730-2012 Wine products. Acceptance rules and sampling methods
GOST 31895-2012 White sugar. Specifications
GOST 32000-2012 Alcoholic products and raw materials for its production. Method for determining the mass concentration of the reduced extract
GOST 32001-2012 Alcoholic products and raw materials for its production. Method for determining the mass concentration of volatile acids
GOST 32027-2013 Fruit (fruit) fermented and fermented-alcoholized wine materials. Specifications
GOST 32037-2013 Soft and low alcohol drinks, kvass. Method for determination of carbon dioxide
GOST 32051-2012 Wine products. Methods of organoleptic analysis
GOST 32061-2013 Wine products. Packaging, marking, transportation and storage
GOST 32095-2013 Alcoholic products and raw materials for its production. Method for determining the volume fraction of ethyl alcohol
GOST 32102-2013 Canned food. Juice products. Concentrated fruit juices. General specifications
GOST 32114-2013 Alcoholic products and raw materials for its production. Methods for determining the mass concentration of titratable acids
GOST 32115-2013 Alcoholic products and raw materials for its production. Method for determining the mass concentration of free and total sulfur dioxide
GOST 32131-2013 Glass bottles for alcoholic and non-alcoholic food products. General specifications
GOST 32779-2014 Food additives. Sorbic acid E 200. Specifications
Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards)" for the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the reference standard is canceled without replacement, then the provision in which the reference to it is given applies to the part that does not affect this shedding.
3 Terms and definitions
In this standard, the following terms are used with their respective definitions:
3.1 cider: A product with an ethyl alcohol content of not less than 1.2% and not more than 6.0% by volume. made from the alcoholic fermentation of fresh apple must and/or reconstituted apple juice, with or without added sugar products, without or with artificial carbon dioxide saturation or carbon dioxide saturation from fermentation.
Note - It is allowed to use up to 15% pear must.
3.2 non-carbonated cider: Cider not saturated with carbon dioxide.
3.3 carbonated cider: Cider artificially saturated with carbon dioxide and with a pressure of carbon dioxide in the bottle of at least 250 kPa at a temperature of 20 °C.
3.4 carbonated pearl cider carbonated cider with a carbon dioxide pressure in the bottle of not less than 100 kPa and not more than 200 kPa at a temperature of 20°C.
3.5 sparkling cider carbon dioxide product from the alcoholic fermentation of fresh apple must or from the secondary alcoholic fermentation of fermented apple wine material. at a pressure of carbon dioxide in the bottle of at least 250 kPa at a temperature of 20 °C.
3.6 sparkling pearl cider: A sparkling cider with a carbon dioxide pressure in the bottle of not less than 100 and not more than 200 kPa at a temperature of 20 °C.
3.7 varietal cider: A product made from 85% to 100% apples of one pomological variety.
Note - The use of pear must is not allowed.
4 Classification
4.1 Ciders according to the method of production are divided into:
For non-carbonated:
Carbonated:
Carbonated pearls:
Sparkling:
Sparkling pearls.
4.2 Ciders, depending on the mass concentration of sugars, are divided into:
For dry:
Semi-dry;
Semi-sweet:
Sweet.
5 Technical requirements
5.1 Characteristics
5.1.1 Ciders are produced in accordance with the requirements of this standard according to the technological instructions for ciders of specific names, in compliance with the requirements or regulatory legal acts in force in the territory of the state that adopted the standard.
5.1.2 According to organoleptic indicators, ciders must be transparent, without sediment and foreign inclusions.
When pouring a cider saturated with carbon dioxide into a glass, foam should form with the release of bubbles of carbon dioxide.
The color, aroma and taste of cider of a particular name are set in the technological instructions.
5.1.3 In terms of physical and chemical parameters, ciders must meet the following requirements.
5.1.3.1 The volume fraction of ethyl alcohol in ciders, taking into account the tolerances, must be at least 1.2% and not more than 6.0%.
Note - Permissible deviations from the values of the volume fraction of ethyl alcohol for cider of a particular name are ± 0.5%.
5.1.3.2 The mass concentration of sugars in ciders, taking into account the permissible deviations, should be, g / dm 3: dry - no more than 4.0. semi-dry - more than 4.0 and less than 25.0. semi-sweet - not less than 25.0 and less than 50.0. sweet - not less than 50.0 and not more than 80.0.
Note - Permissible deviations from the values for the mass concentration of sugars for cider of a particular name (with the exception of dry cider) are ± 5.0 g / dm "1.
5.1.3.3 The mass concentration of titratable acids in ciders, taking into account the allowable deviations, must be, in terms of malic acid, not less than 4.С g/dm 3 .
Note - Permissible deviations from the value of the mass concentration of titratable acids for cider of a particular name are ± 1.0 g / dm 3.
5.1.3.4 The mass concentration of the residual extract in ciders (except for sparkling ones) must be at least 10.0 g/dm3*, in sparkling ciders - at least 12.0 g/dm 3 .
5.1.3.5 The mass concentration of volatile acids in cider must be, in terms of acetic acid, not more than 1.20 g/dm 3 .
5.1.3.6 The pressure of carbon dioxide in a bottle with carbonated and sparkling cider must be at least 250 kPa at a temperature of 20 ° C, with carbonated pearl and sparkling pearl cider -
not less than 100 and not more than 200 kPa at a temperature of 20 °C.
5.1.3.7 The mass concentration of sorbic acid and its salts in cider must be, in terms of sorbic acid, not more than 300 mg/dm 3 .
5.1.3.8 Mass concentration of total sulfur dioxide in ciders should not exceed 200 mg/dm 3 .
5.1.5 Microbiological indicators of ciders must comply with the requirements established in or regulatory legal acts operating in the territory of the state that adopted the standard.
5.2 Requirements for raw materials, food additives and processing aids
For the manufacture of ciders, raw materials and food additives are used that meet the requirements in terms of safety. or regulatory legal acts in force in the territory of the state that adopted the standard:
Apples fresh for industrial processing according to GOST 27572 and wild;
Fresh pears of early and late ripening according to GOST 21714 and GOST 21713 and wild:
Fermented fruit (fruit) wine materials (apple and pear) according to GOST 32027;
Concentrated fruit juices (apple and pear) according to GOST 32102:
Sugar-sand according to GOST 21:
White sugar according to GOST 31895. GOST 31361:
Wine yeast of pure cultures, including dry active yeast:
Drinking water according to GOST 2874;
Food citric acid according to GOST 908;
Sorbic acid and its soluble salts according to GOST 32779:
Carbon dioxide gaseous and liquid according to GOST 8050;
Liquid sulfurous anhydride technical according to GOST 2918.
In the manufacture of ciders, technological aids are used, which, in contact with ciders, ensure their quality and safety and comply with the requirements (2) or regulatory legal acts in force on the territory of the state that adopted the standard.
5.3 Packaging
5.3.1 The packaging of non-carbonated, carbonated and carbonated pearl ciders must comply with the requirements (3] or regulatory legal acts in force on the territory of the state that adopted the standard and GOST 32061.
Requirements for the actual volume (fullness of filling) of ciders in a unit of consumer packaging are in accordance with GOST 32061.
5.3.2 The packaging of sparkling and sparkling pearl ciders must comply with the requirements (3) or regulations in force in the territory of the state that adopted the standard.
Sparkling and sparkling pearl ciders are poured into glass bottles according to GOST 10117.2 and GOST 32131.
Sparkling and sparkling pearl ciders are poured by level. When pouring by level, the height of the gas chamber must provide the nominal amount of product. The limits of permissible negative deviations of the contents in one packaging unit from the nominal quantity are in accordance with GOST 8.579 (subsection 4.2).
Bottles of sparkling and sparkling pearl ciders shall be hermetically sealed with closures that comply with the requirements of (3) or regulations in force in the territory of the state that adopted the standard.
Bottles with sparkling and sparkling pearl ciders are packed in transport packaging that ensures the safety of products and meets the requirements;
- name of the organization in the country that adopted the standard, authorized by the manufacturer to accept claims from the consumer in its territory (if any);
- the date of bottling;
- volume;
- trademark of the manufacturer (if any);
- volume fraction of ethyl alcohol, % (or alcohol, % vol., or alk., % vol.);
- mass concentration of sugars (or sugar, or sugar), g / dm, g / l;
- storage conditions;
- best before date;
- food additives, flavorings;
- designation of the document in accordance with which the product is manufactured and can be identified;
- bar code of the product (if any);
- a warning label about contraindications to the use of alcoholic products;
- the nutritional value;
- information on confirmation of conformity.
4.4.2 When labeling cider made from reconstituted apple juice, the words "Produced from reconstituted apple juice" are additionally indicated.
4.4.3 Marking of transport containers - in accordance with GOST 14192 with the application of handling signs: "Fragile. Caution", "Top", "Protect from moisture".
5 Acceptance rules
5.1 Acceptance rules - according to GOST 31730.
5.2 The procedure and frequency of control over the content of toxic elements and radionuclides in ciders is established by the manufacturer in the production control program.
6 Control methods
6.1 Sampling - according to GOST 31730.
6.2 Determination of the volume fraction of ethyl alcohol - according to the regulatory documents in force in the territory of the country that adopted the standard.
6.3 Determination of the mass concentration of sugars - according to GOST 13192.
6.4 Determination of the mass concentration of titratable acids - according to the regulatory documents in force in the territory of the country that adopted the standard.
6.5 Determination of the mass concentration of volatile acids - according to the regulatory documents in force in the territory of the country that adopted the standard.
6.6 Determination of the mass concentration of total sulfur dioxide - according to the regulations in force in the territory of the country that adopted the standard.
6.7 Determination of the mass concentration of the given extract - according to the regulatory documents in force in the territory of the country that adopted the standard.
6.12 Determination of radionuclides - according to the regulatory documents in force in the territory of the country that adopted the standard.
7 Transport and storage
7.1 Transportation and storage of cider - according to the regulatory documents in force in the territory of the country that has adopted the standard.
The shelf life of ciders of specific names is set by the manufacturer in the technological instructions, but not less than three months from the date of bottling.
Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2013
LIMITED LIABILITY COMPANY "XXX"
OKP 91 7360
"APPROVE"
Director of XXX LLC
I. I. Ivanov
"____" _____________ 2015
APPLE CIDER SPECIAL
Specifications
TU 9173-001-ХХХХХХХ-2015Date of entry into force
"____" ____________ 2015
DEVELOPED
LLC "XXX"
2015
| No. p / p | Section name | Page |
| Application area | 3 | |
| 1 | Quality and safety requirements | 3 |
| 2 | Marking | 14 |
| 3 | Package | 16 |
| 4 | Acceptance rules | 17 |
| 5 | Control methods | 19 |
| 6 | Rules for transportation and storage | 20 |
| Annex A List normative documents, which are referenced in TU | 21 | |
| Annex B Nutritional value of products in 100 ml of product | 23 | |
| Change Registration Sheet | 24 |
APPLICATION AREA
These specifications apply to special apple cider: filtered and not filtered, pasteurized and not pasteurized, aged or not aged in contact with oak wood (hereinafter - "cider"), which is a low-alcohol, saturated (or not) carbon dioxide drink obtained by fermenting freshly squeezed or reconstituted apple juice with yeast, manufactured by the company LLC "XXX" according to the agreed and approved technological documentation and the approved technological process.
Cider is made for the needs National economy and export.
Cider is subject to sale through trade and public catering enterprises.
Examples of recording products when ordering and (or) in other documents:
"Special dry apple cider TU 9173-001-ХХХХХХХ-2015".
"Special apple cider with pear flavor, semi-sweet TU 9173-001-ХХХХХХХ-2015".
1.QUALITY AND SAFETY REQUIREMENTS
The cider must comply with the requirements of these specifications, TR CU 005/2011, TR CU 021/2011, TR CU 022/2011, TR CU 029/2012, GOST 31820, Uniform sanitary and epidemiological requirements for goods subject to sanitary and epidemiological supervision (control), approved by the decision of the Customs Union Commission dated 28 May 2010 No. 299, chapter 2, section 1, p.p. 8.3 and a set of technological documentation of the enterprise, approved in the prescribed manner.
1.1. Main parameters and characteristics (properties).
- Cider is produced in four types depending on the sugar content: dry, semi-dry, semi-sweet, sweet.
- Depending on the degree of saturation with carbon dioxide, cider is divided into two groups: sparkling and still.
- According to the processing method, the cider is produced unpasteurized or pasteurized, unfiltered or filtered.
- Depending on the aging in contact with oak wood, the cider is produced aged or unaged in contact with oak wood.
- Mandatory requirements for product quality, its safety for life, public health are set out in paragraph 1.2.
- In the manufacture of cider, manufacturability requirements must be observed, which determine the suitability of products for manufacture and operation.
1.2.1. Characteristics
1.2.1.1. According to organoleptic indicators and physico-chemical indicators, cider must meet the requirements specified in tables 1-4.
1.2.1.2. Base drink
Dry apple cider
By fermenting reconstituted or freshly squeezed apple juice with yeast, the company produces dry apple cider.
This product is the base for the production of the entire range.
Dry apple cider can be supplied to trade enterprises without any additives.
Apple cider special must meet the requirements specified in table 1.
Table 1 Basic drink - "Dry Apple Cider"
| Name of indicator | Type of cider |
| dry | |
| Volume fraction of alcohol | 3,9-5,9 |
| Sweetness | Sour-tasting drink, without notes of acetic acid |
| Aroma and taste | |
| Transparency, filtered |
Clear liquid without sediment foreign inclusions, the presence of natural sediment is allowed |
|
Opaque or translucent liquid; containing small particles of yeast; sediment allowed |
|
| Color, filtered | |
| Color not filtered | golden or amber |
|
Durability, days, not less than: unpasteurized |
|
|
Durability, days, not less than: pasteurized |
1095 |
Assortment of special dry apple cider
1.2.1.3. Apple cider special with added sugar .
By adding sugar to dry apple cider, the company produces "Special apple cider with added sugar."
According to organoleptic indicators and physico-chemical indicators "Special apple cider with added sugar" must meet the requirements specified in table 2.
Table 2 - "Special apple cider with added sugar"
| Name of indicator | Type of cider | ||
| semi-dry | semi-sweet | sweet | |
| Volume fraction of alcohol | 3,9-5,9 | ||
| Sweetness | Sweet and sour drink, sweetness is not pronounced | Sweet | Sweet |
| Aroma and taste | Pure apple aroma, pronounced apple taste with hints of a fermented drink without foreign odors and flavors | ||
| Transparency, filtered | |||
| Transparency, not filtered | Opaque or translucent liquid; containing small particles of yeast; natural sediment allowed | ||
| Color, filtered | Clear, golden or amber | ||
| Color not filtered | golden or amber | ||
|
Durability, days, not less than: unpasteurized |
28 | ||
|
Durability, days, not less than: pasteurized |
1095 | ||
Assortment of "Apple cider special with added sugar":
- apple cider special semi-dry;
- special sweet apple cider.
1.2.1.4. Apple cider with fruit flavors
By adding sugars (or no added sugars) and fruit juices (or extracts or flavorings) to apple cider, the plant produces "Cider special with fruit flavors."
The addition of sugar is mandatory in the production of semi-dry, semi-sweet or sweet cider.
According to organoleptic indicators and physico-chemical indicators «Special apple cider with fruit flavors» must meet the requirements specified in table 3.
Table 3- "Special apple cider with fruit flavors"
| Name of indicator | Type of cider | |||
| dry | semi-dry | semi-sweet | sweet | |
| Volume fraction of alcohol | 3,9-5,9 | |||
| Aroma and taste | Pronounced taste and aroma of fruit, depending on the product name. Apple taste and aroma is present, but weakly expressed. With notes of a fermented drink, without foreign smells and tastes | |||
| Transparency, filtered | Transparent liquid without sediment and foreign inclusions, natural sediment is allowed | |||
| Transparency, not filtered | Opaque or translucent liquid; containing small particles of yeast; sediment allowed | |||
| Color, filtered | Depending on taste (red and shades of red, yellow, orange, golden, amber, green, etc.) | |||
| Color not filtered | Depending on taste (red and shades of red, yellow, orange, green, golden, amber, green, etc.) | |||
|
Persistence, days, not less than: pasteurized |
1095 | |||
|
Persistence, days, not less than: unpasteurized |
28 | |||
Assortment of "Apple cider special with fruit flavors":
- special apple cider with pineapple flavor;
- special apple cider with orange-guava flavor;
- special apple cider with banana flavor;
- special apple cider with barberry flavor;
- special apple cider with lingonberry flavor;
- apple cider with cherry flavor;
- special apple cider with pomegranate flavor;
- special apple cider with pear flavor;
- special apple cider with melon flavor;
- special apple cider with kiwi flavor;
- special apple cider with strawberry flavor;
- special apple cider with strawberry and mint flavor;
- special apple cider with cranberry flavor;
- special apple cider with coconut flavor;
- special apple cider with gooseberry flavor;
- special apple cider with lime flavor;
- special apple cider with lemon flavor;
- special apple cider with mango flavor;
- special apple cider with mango-guarana flavor;
- special apple cider with raspberry flavor;
- special apple cider with honey flavor;
- special apple cider with cloudberry flavor;
- special apple cider with sea buckthorn flavor;
- special apple cider with peach flavor;
- special apple cider with cherry flavor;
- special apple cider with blueberry flavor;
- special apple cider with blackcurrant flavor;
- special apple cider with citrus flavor;
- special apple cider with Japanese plum flavor;
- cider sea buckthorn-apple special;
- special apple cider "Honey" (dark or light);
- special apple cider "Honey on herbs" (dark or light);
- special apple cider "Honey Spas";
- special apple cider "Russian taiga";
- special apple cider "Siberian taiga";
- special apple cider "Garden Bouquet".
1.2.1.5. Cocktails based on dry apple cider
By adding sugar, flavorings, fruit juices or extracts to apple cider, the company produces cocktails based on dry apple cider.
According to organoleptic indicators and physico-chemical indicators "Cocktails based on dry apple cider" must meet the requirements specified in table 4.
| Name of indicator | Type of cider (cocktail) | |
| semi-sweet | sweet | |
| 1 | 2 | 3 |
| Volume fraction of alcohol | 3,9-5,9 | 3,9-5,9 |
| Transparency, filtered | Clear liquid without sediment or foreign matter | |
| Transparency, not filtered | Out of stock | |
End of table 4
| 1 | 2 | 3 |
| Color, filtered | Depending on the taste (red and shades of red, yellow, orange, green, golden, amber, etc.), natural sediment is allowed | |
| Color not filtered | Out of stock | |
|
Persistence, days, not less than: pasteurized |
1095 | |
|
Persistence, days, not less than: unpasteurized |
Out of stock | |
Range " Cocktails based on dry apple cider special»:
- special apple cider with the taste of the Absinthe lime cocktail;
- special apple cider with the taste of the Gin-Tonic cocktail;
- special apple cider with the taste of a Gin-Tonic cocktail with lemon;
- special apple cider with the taste of a Gin-Tonic cocktail with grapefruit;
- special apple cider with the taste of the Cognac-coffee cocktail;
- special apple cider with the taste of the Cognac-almond cocktail;
- special apple cider with the taste of the Cosmopolitan cocktail;
- special apple cider with the taste of the Kruchon cocktail;
- special apple cider with the taste of the Moscow Moulin cocktail;
- special apple cider with the taste of the Mojito cocktail;
- special apple cider with the taste of the Mojito cocktail Strawberry;
- special apple cider with the taste of the Mojito cocktail Pomegranate;
- special apple cider with the taste of the Tropic Mojito cocktail;
- special apple cider with the taste of the Tequila-lime cocktail (Margarita);
- special apple cider with the taste of the Tequila Sun Rise cocktail;
- special apple cider with the taste of the Pina Colada cocktail;
- special apple cider with the taste of the Rum-Cola cocktail;
- special apple cider with the taste of the Whiskey-Cola cocktail;
- special apple cider with mulled wine flavor;
- special apple cider with the taste of Grog;
- special apple cider with sparkling wine flavor;
- special apple cider with Champagne flavor;
- special apple cider with the taste of blackberry wine;
- special apple cider with strawberry wine flavor;
- apple cider with a taste of raspberry wine;
- special apple cider with the taste of sea buckthorn wine;
- special apple cider with plum wine flavor;
- special apple cider with creamy toffee flavor.
1.2.1.7. Microbiological indicators of cider should not exceed the permissible levels established by hygienic safety requirements and nutritional value food products in accordance with TR TS 021/2011, TR CU 029/2012.
Microbiological indicators are shown in table 6.
Table 6- microbiological indicators
|
Namenova nie products |
QMAFAnM, CFU/g, no more | The volume or mass of the product (cm 3 , g), in which it is not allowed |
Prime chanting |
||
| BGKP (coliforms) | Pathogenic, incl. salmonella | Yeast and mold | |||
| Cider | - | 1,0 | 25 | - | |
1.2.1.8. The content of toxic elements, nitrosamines, radionuclides in cider should not exceed the permissible levels established by the hygienic requirements for the safety and nutritional value of food products in accordance with TR CU 021/2011, TR CU 029/2012 and given in Table 7.
Table 7 - Content of toxic elements, nitrosamines, radionuclides
| Indicators | Permissible levels, mg/kg, no more | Note |
|
Toxic elements: Lead Arsenic Cadmium Mercury |
0,03 0,005 |
|
| Nitrosamines: sum of NDMA and NDEA | 0,003 | |
|
Radionuclides: Cesium 137 Strontium-90 |
Bq/kg Same |
1.3. Requirements for raw materials, materials, purchased products.
1.3.1. Materials and purchased raw materials purchased for the manufacture of cider must comply with the requirements of applicable regulatory and sanitary standards and be accompanied by the relevant technical documentation of manufacturers.
1.3.2. Purchased raw materials purchased for the manufacture of cider, including foreign-made raw materials, must have certificates of conformity or other documents confirming quality and safety.
1.3.3. For the production of cider, the following raw materials are used:
Apple juice concentrated, approved for use in winemaking;
Yeast;
Drinking water according to GOST R 51232, SanPiN 2.1.4.1071-01 “Drinking water. Hygienic requirements for water quality of centralized drinking water supply systems. Quality control";
Sugar, fructose, molasses, glucose syrup;
Fruit and other juices
Fruit extracts
Honey
Extracts, extracts, infusions, concentrates of fruits, berries, vegetables, flowers, herbs and spices
Natural vegetable bases
Flavors natural and identical to natural
vitamins
caffeine, taurine
Citric, lactic, succinic and malic acid
Dyes
Neutral emulsion
preservatives
1.3.4. It is allowed to use raw materials of domestic and imported production of a similar purpose, not inferior in quality to the listed raw materials and corresponding in terms of safety to sanitary and epidemiological rules and regulations.
1.3.5. Replacement of materials with grades not listed in technical documentation, is allowed in the prescribed manner, if this replacement does not impair the quality of the product.
6. REGULATIONS FOR TRANSPORTATION AND STORAGE
6.1. Cider is transported in covered vehicles and in containers by transport of all types in accordance with the rules for the carriage of goods in force for this type of transport.
6.2. When transporting cider in open vehicles, the cider must be protected from exposure to light and low temperatures;
6.3. Cider is stored at a temperature of 5 to 20 °C.
6.4 Cider shelf life:
Unfiltered unpasteurized -28 days;
Unfiltered pasteurized - 120 days;
Filtered unpasteurized - 40 days;
Filtered pasteurized - 1095 days.
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