黄酒的英文是什么
Title: Translation of Chinese National Standard for Huangjiu into English
Introduction to Huangjiu:
Huangjiu, a traditional Chinese alcoholic beverage, holds a significant place in Chinese culture and cuisine. With a rich history spanning thousands of years, it is often referred to as "yellow wine" due to its amber hue. The production of Huangjiu involves fermenting grains such as rice, wheat, or millet, yielding a range of flavors from sweet to dry, with varying levels of aroma and complexity.
Translation of Chinese National Standard:
The translation of the Chinese National Standard for Huangjiu into English involves capturing the essence of the standard's guidelines and specifications while ensuring accuracy and clarity for international understanding and compliance. Below is the translated version:
Title: National Standard of the People's Republic of China
Standard Number: [Insert Standard Number]
Title: Specification for Huangjiu (Chinese Rice Wine)
1. Scope:
This standard specifies the terms and definitions, raw materials, technical requirements, test methods, inspection rules, and labeling requirements for Huangjiu production.
2. Terms and Definitions:
2.1 Huangjiu (Chinese Rice Wine): A traditional Chinese alcoholic beverage produced through the fermentation of grains such as rice, wheat, or millet, with distinct flavors and aromas.
2.2 Raw Materials: Ingredients used in the production of Huangjiu, including grains, water, yeast, and additives.
2.3 Fermentation: The biochemical process by which yeast converts sugars into alcohol and carbon dioxide.
3. Raw Materials:
3.1 Grains: Highquality grains suitable for fermentation, including rice, wheat, millet, and glutinous rice.
3.2 Yeast: Selected strains of yeast suitable for Huangjiu fermentation, ensuring fermentation efficiency and desired flavor profiles.
3.3 Water: Clean and potable water free from impurities, essential for the fermentation process.
3.4 Additives: Permissible additives used to enhance flavor, aroma, and stability, complying with relevant food safety regulations.
4. Technical Requirements:
4.1 Production Process: Detailed procedures for the preparation of raw materials, fermentation, aging, and bottling, ensuring consistency and quality.
4.2 Alcohol Content: Minimum and maximum alcohol by volume (ABV) levels for different types of Huangjiu.
4.3 Color and Clarity: Visual standards for the color and clarity of Huangjiu, reflecting its quality and maturity.
4.4 Flavor and Aroma: Desirable sensory characteristics including aroma, taste, and mouthfeel, indicative of the style and type of Huangjiu.
4.5 Microbiological Requirements: Limits for microbial contaminants to ensure product safety and stability.
4.6 Packaging: Specifications for packaging materials, labeling, and storage conditions to maintain product integrity and freshness.
5. Test Methods:
Detailed procedures for analyzing the raw materials, intermediate products, and finished Huangjiu to verify compliance with the standard's requirements.
6. Inspection Rules:
Guidelines for the inspection and sampling of Huangjiu products, including frequency, methods, and criteria for acceptance.
7. Labeling Requirements:
Mandatory information to be included on the labels of Huangjiu products, such as product name, alcohol content, production date, manufacturer's information, and any relevant quality certifications.
Conclusion:
The translation of the Chinese National Standard for Huangjiu into English facilitates international trade and ensures consistency in quality and safety standards for Huangjiu products. Adherence to these standards not only promotes consumer confidence but also preserves the cultural heritage and authenticity of this traditional Chinese beverage on the global stage.
This translated version aims to provide a comprehensive understanding of the requirements outlined in the Chinese National Standard for Huangjiu, enabling stakeholders in the beverage industry to comply with regulations and produce highquality Huangjiu for domestic and international markets.
