Voluntary Report - public distribution

**Date:** 5/24/2006

**GAIN Report Number:** CH6026

CH6000

**China, Peoples Republic of**

**FAIRS Product Specific**

**National Standard for Wines**

**2006**

**Approved by:**

![](media/image1.wmf)Casey Bean

Agricultural Affairs Office, U.S. Embassy Beijing

**Prepared by:**

Wu Bugang

**Report Highlights:**

This is an unofficial translation of a draft national standard for wines
(GB15037-2005) that was notified to the WTO on May 2, 2006 to solicit
comments from WTO members with a comment period of 60 days. The draft
standard will replace the existing standard for wine and has made some
changes based on rules established by the International Organization of
Vine and Wine (OIV). Post is unclear how this new standard will affect
trade at this point. The industry is encouraged to provide comments
about the notified technical regulation in a timely manner.

Includes PSD Changes: No

Includes Trade Matrix: No

Unscheduled Report

Beijing \[CH1\]

\[CH\]

**Executive summary**

On May 2, China notified the WTO a draft national standard for wines
(GB15037-2005) under G/TBT/N/CHN/197 for comments from WTO member
states. The draft standard adopts, but is not equivalent to, the rules
established by the International Organization of Vine and Wine (OIV).
The draft standard would replace the existing wine standard GB/T-1994
and the major changes include adding new wine categories based on
sugar-content as well as limits on citric acid, copper, methanol, and
preservatives. The updated standard also bans the use of synthetic
colorings, sweeteners, flavorings, and thickeners in wine. Refer to the
text below for details. Post is unclear whether these proposed changes
would affect wine trade at this point.

The effective date of the standard has not been determined, but,
according to the notification, the draft standard has a 60-day comment
period and would be adopted 90 days after circulation by WTO
Secretariat. The proposed date of entry into force would be 6 months
after adoption.

BEGIN TRANSLATION

## National Standard of the People's Republic of China

GB15037-2005

Replaces GB/T15037-1994

# Wines

Issued on \_\_\_\_\_\_\_\_\_\_\_\_\_\_

Implemented on \_\_\_\_\_\_\_\_\_

Issued by

The General Administration of Quality Supervision, Inspection and
Quarantine of the People's Republic of China and the Standardization
Administration of China

Table of Contents

Table of Contents

Preamble

1.  Scope

2.  Normative references

3.  Terminologies and Definitions

4.  Product Categories

5.  Requirements

6.  Analytical Methods

7.  Testing Rules

8.  Labeling

9.  Packaging, Transportation, Storage

> Appendix A: Description of Sensory Evaluation of Wines (Appendix for
> Reference)

Preamble

Chapter 3, 5.2, 5.3 and 5.4 of Chapter 5 and 8.1 and 8.2 of Chapter 8
are mandatory clauses but others are voluntary ones.

The Definition of the Standard adopts, but not equivalent to, the 2003
edition of the *Rules of the International Organization of Vine and
Win*e formulated by the International Organization of Vine and Wine
(OIV).

The Standard is a revision to GB/T 15037-1994 *Wines*.

The Standard replaces GB/T 15037-1994.

Compared with the previous standard GB/T 1994, the major changes of the
Standard are as follows:

1.  The definitions are properly revised with reference to "OIV Rules"
    and "China Winery Technology Standard". The definitions of special
    wines such as liqueur wines, icewines, noble rot wines, film wines,
    low alcohol wines, non-alcohol wines, and A. amurensis wines are
    added.

2.  In product category, the color and carbon dioxide content-based
    categories in the previous standard are reserved and sugar-based
    categorization is added.

3.  Requirements

> \--The indicator of free sulfur dioxide is eliminated and the limit of
> total sulfur dioxide is reserved;
>
> \--No requirement is imposed on total acid, which is measured on the
> basis of actual volume so as to facilitate the determination of the
> wine types;
>
> \--Limits on citric acid, copper, methanol, and preservatives are
> added; while benzoic acid can be naturally created, not as an
> additive, during the fermentation process, its limit is set at
> ≤50mg/L.
>
> \--No "synthetic colorant", "sweetener", "flavors" and "thickener"
> shall be added to wines.
>
> 4\. Adds requirement on net content;
>
> 5\. Revises sample tables and relevant provisions for testing rules;
>
> 6\. Adds Appendix A to facilitate the description of sensory grading.

Appendix A of the Standard is an appendix for reference.

The Standard is proposed by China National Light Industry Confederation.

The winery sub-committee of National Industry Standardization Technical
Committee has the right to explain the Standard

The drafters of the Standard include: China Food Fermentation Industry
Research Institute, Changyu Pioneer Wine Company Limited Yantai China,
China Great Wall Wine Co., Ltd., Sino-French Joint-Venture Dynasty
Winery Co., Ltd., National Wine Quality Supervision and Inspection
Center, Suntime International Winery Co., Ltd. and Winery Branch of
Gansu Mobao Industrial Development Co., Ltd..

Major drafters of the Standard: Kang Yongpu, Li Jiming, Tian Yali, Wang
Shusheng, Zhu Jiyi, Chen Yong, Dong Xinyi, Tian Xijing.

**Wines**

1.  Scope

The Standard prescribes the terms and definitions, product categories,
requirements, analytical methods, testing rules and labeling, packaging,
transportation and storage of wines.

The Standard is applicable to wines made from fresh grapes or grape
juice after fermentation.

2.  Standard documents cited

The provisions of the following documents are cited by the Standard and
become the provisions of the Standard. The revision statements
(excluding corrections) with dates or revised versions are not
applicable to the Standard. Nevertheless, we encourage all parties that
have reached an agreement in accordance with the Standard to look into
whether they may use the latest versions the documents are applicable.
The latest versions of all documents without dates are applicable to the
Standard.

GB/T 191 Packaging, Transportation and Storage Signs

GB 2758 Hygienic Standard of Fermented Wines

GB/T 4789.25 Microbial Testing for Food Hygiene\-- Wine Inspection

GB/T 5009.12 Testing Methods for Lead in Food

GB/T 5009.29 Testing Methods for Sorbic Acid and Benzoic Acid in Food

GB 10344 General Rules for Labeling of Pre-package Wines

GB/T 15038 General Methods to Analysis for Wines and Ciders

JJF 1070 Rules on the Measurement of Net Content of Packaged Goods

Administrative Measures on the Measurement and Supervision of Packaged
Goods

3.  Terminologies and definitions

The following terminologies and definitions are applicable to the
Standard.

3.1

Wines

Fermented liquors with certain alcohol content made from fresh grapes
and grape juice as raw materials after complete or partial fermentation.

3.1.1

Dry wines

Wines whose sugar content (calculated by glucose content) is less than
or equal to 4.0g/L, or the difference between total sugar and total acid
(calculated by Dihydroxysuccinic acid content) is less than or equal to
2.0g/L and whose sugar content is under 9.0g/L.

3.1.2

Semi-dry wines

Wines with sugar content of less than 12.0g/L or wines with a difference
between total sugar and total acid (calculated by dihydroxysuccinic acid
content) of less than or equal to 2.0g/L and with sugar content of less
than 18.0g/L.

3.1.3

Semi-sweet wines

Wines with a sugar content higher than semi-dry wines and less than
45.0g/L.

3.1.4

Sweet wines

Wines with a sugar content of over 45.0g/L.

5.  Still wines.

> Wines with a carbon dioxide pressure less than 0.05Mpa at the
> temperature of 20C.
>
> 3.1.6
>
> Sparkling wines
>
> Wines with a carbon dioxide pressure equal to or higher than 0.05Mpa
> at the temperature of 20C.
>
> 3.1.6.1
>
> Sparkling wines
>
> Wines with a carbon dioxide pressure (all from natural fermentation
> process) equal to or higher than 0.35Mpa (a carbon dioxide pressure
> equal to or higher than 0.3Mpa in bottles smaller than 250mL) at the
> temperature of 20C.
>
> \--Brut sparkling wines: sparkling wines with a sugar content less
> than or equal to 12.0g/L (a difference of 3.0g/L is allowed).
>
> \--Extra-dry sparkling wines: sparkling wines with a sugar content
> between 12.1g/L and 17.0g/L (a difference of 3.0g/L is allowed).
>
> \--Dry sparkling wines: sparkling wines with a sugar content between
> 17.1g/L and 32.0g/L (a difference of 3.0/L is allowed).
>
> \--Semi-dry sparkling wines: sparkling wines with a sugar content
> between 32.1g/L and 50.0g/L.
>
> \--Sweet sparkling wines: sparkling wines with a sugar content higher
> than 50.0g/L.
>
> 3.1.6.2
>
> Semi-sparkling wines
>
> Sparkling wines with a carbon dioxide (all from natural fermentation)
> pressure between 0.05Mpa and 0.34Mpa at the temperature of 20C.
>
> 3.2
>
> Special wines
>
> Wines made from fresh grapes or grape juice with special pick-up or
> fermentation techniques.
>
> 3.2.1
>
> Liqueur wines
>
> Wines with a liquor content of 15.0%-22.0% (volume percentage) by
> addition of brandy wine, edible alcohol or grape alcohol an grape
> juice, condensed grape juice, caramel grape juice and granulated white
> sugar.
>
> 3.2.2
>
> Carbonated wines
>
> Wines whose carbon dioxide is partially or completely added manually
> and that have physical properties similar to those of sparkling wines.
>
> 3.2.3
>
> Ice wines
>
> Wines made from grapes picked when the temperature is below -7C (no
> sugar is added in the production process).
>
> 3.2.4
>
> Noble rot wines
>
> Wines made from grapes whose content has been changed due to infection
> with botrytis cinerea at the later stage of maturity.
>
> 3.2.5
>
> Flor or film wines
>
> Wines whose liquor content equal to or higher than 15.0% (volume
> percentage) and which are added brandy wine, grape alcohol or edible
> alcohol after a yeast film is formed on the surface after the
> fermentation of all alcohol.
>
> 3.2.6
>
> Flavored wines
>
> Wines that is immersed in fragrant herbs or the discharged liquid (or
> distill liquid) of fragrant herbs and uses wines as base.
>
> 3.2.7
>
> Low alcohol wines
>
> Wines whose alcohol content is 1.0%-7.0% (volume percentage) and which
> are made with special techniques after partial and complete
> fermentation of fresh grapes and grape juice.
>
> 3.2.8
>
> Non-alcohol wines
>
> Wines whose alcohol content is 0.5%-1.0% (volume percentage) and which
> are made with special techniques after partial and complete
> fermentation of fresh grapes and grape juice.
>
> 3.2.9
>
> V. amurensis wines

Wines made from fresh amurensis grapes (including such wild grapes as
downy grapes, spine grapes and autumn grapes) or amerensis grape juice
after partial or complete fermentation.

> 3.3
>
> Vintage wines
>
> The indicated years are the years when the grapes were picked, wherein
> the percentage of vintage wines in the total volume should not be
> under 80% (volume percentage).
>
> 3.4
>
> Varietal wines
>
> Wines made from the indicated type of grape should account for no less
> than 75% of the total volume (volume percentage).
>
> 3.5
>
> Original wines
>
> Wines made in the indicated place should account for no less than 80%
> of the total volume (volume percentage).
>
> Note: all the products don't have synthetic colorants, sweeteners,
> aromatic essentials or thickeners.

4.  Product Categorization

    1.  Categorization according to colors

> 4.1.1 White wines
>
> 4.1.2 Rose wines
>
> 4.1.3 Red wines
>
> 4.2 Categorization based on sugar content
>
> 4.2.1 Dry wines
>
> 4.2.2 Semi-dry wines
>
> 4.2.3 Semi-sweet wines
>
> 4.2.4 Sweet wines
>
> 4.3 Categorization based on carbon dioxide content
>
> 4.3.1 Still wines
>
> 4.3.2 Sparkling wines
>
> 4.3.2.1 Sparkling wines
>
> 4.3.2.2 Semi-sparkling wines

5.  Requirements

    1.  Sensory requirements[^1]

    2.  

> The requirements in Table 1 should be satisfied.
>
> Table 1 Sensory requirement

  ------------- ----------- ------------ ----------------------------------------
  Item                                   Requirement

  Appearance    Color       White wines  Almost colorless, slight yellow and
                                         green, faint brown, grain yellow,
                                         golden.

                            Red wines    Crimson, dark red, ruby, reddish brown,
                                         brown

                            Rose wines   Peach, faint rose red, faint red

                Lucidity                 Lucid, bright, no obvious suspended
                                         solids (a small amount is allowed for
                                         wines sealed with corks and sediments
                                         are allowed for wines bottled for over
                                         one year)

                Sparkling                When the sparkling wine is poured in to
                property                 a glass, small sparkles will appear for
                                         a certain stretch of time.

  Fragrance and Fragrance                Pure, elegant, refreshing and harmonious
  tastes                                 aroma; wines stored for years should
                                         have the fragrance of oaktrees.

                Tastes      Dry and      Pure, elegant and refreshing taste and
                            semi-dry     pleasant fruit aroma
                            wines        

                            Semi-sweet   Sweet taste and alcohol aroma of aged
                            and sweet    wines, mixture of sweet and sour tastes
                            wines        

                            Sparkling    Pure, harmonious and refreshing taste
                            wines        and unique aroma of sparkling wines

  Typicality                             Characteristics and flavors of indicated
                                         grape varieties and product types

  Note: please                           
  refer to                               
  Appendix A                             
  for sensory                            
  evaluation.                            
  ------------- ----------- ------------ ----------------------------------------

3.  Physical and chemical indicators[^2]

> Requirements in Table 2 should be satisfied.
>
> Table 2 Physical and Chemical Indicators

+---------------+---------+---+---------------+-----------------------+
| Item          |         |   |               | Requirement           |
+---------------+---------+---+---------------+-----------------------+
| Alcohol       | Wines   |   |               | 7.0                   |
| content^a^    |         |   |               |                       |
| (20°C)/%      |         |   |               |                       |
|               |         |   |               |                       |
| (volume       |         |   |               |                       |
| percentage) ≥ |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Total         | Still   | D |               | 4.0                   |
| sugar^d^      | wines   | r |               |                       |
| (calculated   |         | y |               |                       |
| by glucose)   |         | w |               |                       |
| /(g/L)        |         | i |               |                       |
|               |         | n |               |                       |
|               |         | e |               |                       |
|               |         | s |               |                       |
|               |         | ^ |               |                       |
|               |         | b |               |                       |
|               |         | \ |               |                       |
|               |         |   |               |                       |
|               |         | ≤ |               |                       |
|               |         | ^ |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               |         | S |               | 4.1-12.0              |
|               |         | e |               |                       |
|               |         | m |               |                       |
|               |         | i |               |                       |
|               |         | - |               |                       |
|               |         | d |               |                       |
|               |         | r |               |                       |
|               |         | y |               |                       |
|               |         | w |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | e |               |                       |
|               |         | s |               |                       |
|               |         | ^ |               |                       |
|               |         | c |               |                       |
|               |         | ^ |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               |         | S |               | 12.1-45.0             |
|               |         | e |               |                       |
|               |         | m |               |                       |
|               |         | i |               |                       |
|               |         | - |               |                       |
|               |         | s |               |                       |
|               |         | w |               |                       |
|               |         | e |               |                       |
|               |         | e |               |                       |
|               |         | t |               |                       |
|               |         | w |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | e |               |                       |
|               |         | s |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               |         | S |               | 45.1                  |
|               |         | w |               |                       |
|               |         | e |               |                       |
|               |         | e |               |                       |
|               |         | t |               |                       |
|               |         | w |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | e |               |                       |
|               |         | s |               |                       |
|               |         | ≥ |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               | Sp      | N |               | 12.0 (a difference f  |
|               | arkling | a |               | 3.0 is allowed)       |
|               | wines   | t |               |                       |
|               |         | u |               |                       |
|               |         | r |               |                       |
|               |         | a |               |                       |
|               |         | l |               |                       |
|               |         | s |               |                       |
|               |         | p |               |                       |
|               |         | a |               |                       |
|               |         | r |               |                       |
|               |         | k |               |                       |
|               |         | l |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | g |               |                       |
|               |         | w |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | e |               |                       |
|               |         | s |               |                       |
|               |         | ≤ |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               |         | A |               | 12.1-17.0 (a          |
|               |         | b |               | difference f 3.0 is   |
|               |         | s |               | allowed)              |
|               |         | o |               |                       |
|               |         | l |               |                       |
|               |         | u |               |                       |
|               |         | t |               |                       |
|               |         | e |               |                       |
|               |         | d |               |                       |
|               |         | r |               |                       |
|               |         | y |               |                       |
|               |         | s |               |                       |
|               |         | p |               |                       |
|               |         | a |               |                       |
|               |         | r |               |                       |
|               |         | k |               |                       |
|               |         | l |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | g |               |                       |
|               |         | w |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | e |               |                       |
|               |         | s |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               |         | D |               | 17.1-32.0 (a          |
|               |         | r |               | difference f 3.0 is   |
|               |         | y |               | allowed)              |
|               |         | s |               |                       |
|               |         | p |               |                       |
|               |         | a |               |                       |
|               |         | r |               |                       |
|               |         | k |               |                       |
|               |         | l |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | g |               |                       |
|               |         | w |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | e |               |                       |
|               |         | s |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               |         | S |               | 32.1-50.0             |
|               |         | e |               |                       |
|               |         | m |               |                       |
|               |         | i |               |                       |
|               |         | - |               |                       |
|               |         | d |               |                       |
|               |         | r |               |                       |
|               |         | y |               |                       |
|               |         | s |               |                       |
|               |         | p |               |                       |
|               |         | a |               |                       |
|               |         | r |               |                       |
|               |         | k |               |                       |
|               |         | l |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | g |               |                       |
|               |         | w |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | e |               |                       |
|               |         | s |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               |         | S |               | 50.1                  |
|               |         | w |               |                       |
|               |         | e |               |                       |
|               |         | e |               |                       |
|               |         | t |               |                       |
|               |         | s |               |                       |
|               |         | p |               |                       |
|               |         | a |               |                       |
|               |         | r |               |                       |
|               |         | k |               |                       |
|               |         | l |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | g |               |                       |
|               |         | w |               |                       |
|               |         | i |               |                       |
|               |         | n |               |                       |
|               |         | e |               |                       |
|               |         | s |               |                       |
|               |         | ≥ |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Sugar-free    | White   |   |               | 16.0                  |
| extract (g/L) | wines   |   |               |                       |
| ≥             |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               | Rose    |   |               | 17.0                  |
|               | wines   |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               | Red     |   |               | 18.0                  |
|               | wines   |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Volatile Acid |         |   |               | 1.0                   |
| (measured by  |         |   |               |                       |
| acetic) /     |         |   |               |                       |
| (g/L) ≤       |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Citric acid / | Dry,    |   |               | 1.0                   |
| (g/L) ≤       | s       |   |               |                       |
|               | emi-dry |   |               |                       |
|               | and     |   |               |                       |
|               | sem     |   |               |                       |
|               | i-sweet |   |               |                       |
|               | wines   |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               | Sweet   |   |               | 2.0                   |
|               | wines   |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Carbon        | Low     |   | \<            | 0.05-0.29             |
| dioxide       | sp      |   | 250mL/bottle  |                       |
| (20°C) / MPa  | arkling |   |               |                       |
|               | wines   |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               |         |   | ≥             | 0.05-0.34             |
|               |         |   | 250mL/bottle  |                       |
+---------------+---------+---+---------------+-----------------------+
|               | Sp      |   | \<            | 0.30                  |
|               | arkling |   | 250mL/bottle  |                       |
|               | wines   |   | ≥             |                       |
+---------------+---------+---+---------------+-----------------------+
|               |         |   | ≥             | 0.34                  |
|               |         |   | 250mL/bottle  |                       |
|               |         |   | ≥             |                       |
+---------------+---------+---+---------------+-----------------------+
| Total sulfur  | Dry     |   |               | 200                   |
| dioxide /     | wines   |   |               |                       |
| (mg/L) ≤      |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               | Other   |   |               | 250                   |
|               | types   |   |               |                       |
|               | of      |   |               |                       |
|               | wines   |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Iron / (mg/L) | 8.0     |   |               |                       |
| ≤             |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Copper /      | 1.0     |   |               |                       |
| (mg/L) ≤      |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Methanol /    | White   |   |               | 150                   |
| (mg/L) ≤      | and     |   |               |                       |
|               | rose    |   |               |                       |
|               | wines   |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
|               | Red     |   |               | 300                   |
|               | wines   |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Lead (Pb) /   | 0.2     |   |               |                       |
| (mg/L) ≤      |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Benzoic acid  |         |   |               | 50                    |
| or sodium     |         |   |               |                       |
| formate       |         |   |               |                       |
| (calculated   |         |   |               |                       |
| by benzoic    |         |   |               |                       |
| acid) /       |         |   |               |                       |
| (mg/L) ≤      |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Sorbic acid   |         |   |               | 200                   |
| or potassium  |         |   |               |                       |
| sorbate       |         |   |               |                       |
| (calculated   |         |   |               |                       |
| by sorbic     |         |   |               |                       |
| acid) /       |         |   |               |                       |
| (mg/L) ≤      |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| Note: no      |         |   |               |                       |
| requirement   |         |   |               |                       |
| is imposed on |         |   |               |                       |
| total acid,   |         |   |               |                       |
| which is      |         |   |               |                       |
| measured to   |         |   |               |                       |
| its actual    |         |   |               |                       |
| value         |         |   |               |                       |
| (calculated   |         |   |               |                       |
| by tartaric   |         |   |               |                       |
| acid, g/L)    |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+
| a.  The       |         |   |               |                       |
|     indicated |         |   |               |                       |
|     value and |         |   |               |                       |
|     actually  |         |   |               |                       |
|     measured  |         |   |               |                       |
|     value of  |         |   |               |                       |
|     alcohol   |         |   |               |                       |
|     should    |         |   |               |                       |
|     not       |         |   |               |                       |
|     exceed    |         |   |               |                       |
|     +/-1.0%   |         |   |               |                       |
|     (volume   |         |   |               |                       |
|               |         |   |               |                       |
|  percentage). |         |   |               |                       |
|               |         |   |               |                       |
| b.  When the  |         |   |               |                       |
|               |         |   |               |                       |
|    difference |         |   |               |                       |
|     between   |         |   |               |                       |
|     total     |         |   |               |                       |
|     sugar and |         |   |               |                       |
|     total     |         |   |               |                       |
|     acid      |         |   |               |                       |
|               |         |   |               |                       |
|   (calculated |         |   |               |                       |
|     by        |         |   |               |                       |
|     tartaric  |         |   |               |                       |
|     acid) is  |         |   |               |                       |
|     less than |         |   |               |                       |
|     or equal  |         |   |               |                       |
|     to        |         |   |               |                       |
|     2.0g/L,   |         |   |               |                       |
|     the       |         |   |               |                       |
|     maximal   |         |   |               |                       |
|     sugar     |         |   |               |                       |
|     content   |         |   |               |                       |
|     is        |         |   |               |                       |
|     9.0g/L.   |         |   |               |                       |
|               |         |   |               |                       |
| c.  When the  |         |   |               |                       |
|               |         |   |               |                       |
|    difference |         |   |               |                       |
|     between   |         |   |               |                       |
|     total     |         |   |               |                       |
|     sugar and |         |   |               |                       |
|     total     |         |   |               |                       |
|     acid      |         |   |               |                       |
|               |         |   |               |                       |
|   (calculated |         |   |               |                       |
|     by        |         |   |               |                       |
|     tartaric  |         |   |               |                       |
|     acid) is  |         |   |               |                       |
|     less than |         |   |               |                       |
|     or equal  |         |   |               |                       |
|     to        |         |   |               |                       |
|     2.0g/L,   |         |   |               |                       |
|     the       |         |   |               |                       |
|     maximal   |         |   |               |                       |
|     sugar     |         |   |               |                       |
|     content   |         |   |               |                       |
|     is        |         |   |               |                       |
|     18.0g/L.  |         |   |               |                       |
|               |         |   |               |                       |
| d.  The       |         |   |               |                       |
|               |         |   |               |                       |
|  requirements |         |   |               |                       |
|     on the    |         |   |               |                       |
|     sugar     |         |   |               |                       |
|     content   |         |   |               |                       |
|     of low    |         |   |               |                       |
|     sparkling |         |   |               |                       |
|     wines     |         |   |               |                       |
|     should be |         |   |               |                       |
|     the same  |         |   |               |                       |
|     as those  |         |   |               |                       |
|     of still  |         |   |               |                       |
|     wines.    |         |   |               |                       |
+---------------+---------+---+---------------+-----------------------+

1.  Requirements on micro-organisms

> The provisions of GB 2758 should apply.

2.  Net content

> "Administrative Measures on the Measurement and Supervision of
> Packaged Goods should apply.

6.  Analytical Methods

    1.  Sensory requirements

> GB/T 15038 should apply.

2.  Physical and chemical requirements (except lead, benzoic acid and
    sorbic acid)

> GB/T 15038 should apply.

3.  Lead

> GB/T 5009.29 should apply.

4.  Benzoic acid and sorbic acid

> GB/T 5009.29 should apply.

5.  Requirements on micro-organisms

> BG/T 4789.25 should apply.

6.  Net content

> JJF 1070 should apply.

7.  Inspection Rules

    1.  Batches

Packaged products of the same type, same quality and same specification
produced in the same period of time belong to the same batch.

2.  Sampling

    1.  Samples are selected according to Table 3. When the net content
        of a single package is less than 500mL and the total sampled
        volume is less than 1,500mL, more samples may be selected
        proportionately.

Table 3 Sample Table

  ----------------------- ----------------------- -----------------------
  Scope (boxes)           Number of samples       Number of unit samples
                          (boxes)                 (in bottles)

  \<50                    3                       3

  51-1,200                5                       2

  1,201-3,500             8                       1

  Over 3,501              13                      1
  ----------------------- ----------------------- -----------------------

2.  Tags are attached to samples immediately after they are selected.
    The tags shows the product names, specifications, quantities, names
    of producers, sampling places and time, samplers. The two bottles
    are sealed for inspection for two months. The remaining samples are
    sent to the laboratory immediately for sensory, physical and
    chemical as well as hygienic tests.

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2.  Inspection categorization

    1.  Inspection on upon departure from the winery

        1.  Before the departure from the factory, the quality
            supervision and inspection department of the winery should
            inspect the products by batches according to the provisions
            of the Standard and attach a quality certificate. The
            quality certificate may be put inside the box or in a
            separate box. Also, the word "qualified" or "qualified in
            the test" should be stamped on the packaging box of the
            products.

        2.  Inspection items: sensory requirements, alcohol content,
            total sugar, sugar-free extract, volatile acid, carbon
            dioxide, total sulfur dioxide, total net content, total
            micro-organisms.

    2.  Type inspection

        1.  Inspection items: all the items required by the Standard

        2.  Under normal circumstances, the type inspection of products
            of the same type should be carried out twice a year. In case
            of any one of the following circumstances, the inspection
            should be carried out:

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a.  Raw and supplemental materials undergo major changes;

b.  Key techniques or equipment are changed;

c.  The production of new products or normal products is resumed three
    months after the stoppage of such production.

d.  Major differences between the results of inspection upon departure
    from wineries and the previous type inspection appear.

e.  In accordance with relevant provisions, the state quality
    supervision and inspection authorities require sample tests.

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3.  Judgment rules

    1.  Categorization of disqualification

        1.  Class A disqualification: sensory requirements, alcohol
            content, sugar-free extract, volatile acid, total sulfur
            dioxide, methanol, citric acid, lead, micro-organism
            indicator, preservatives, net content, tags.

        2.  Class B disqualification: total sugar, carbon dioxide, iron,
            copper.

    2.  In case the products fail in the two or fewer items of the
        inspection, twice as many as the samples in the first inspection
        should be selected for re-inspection. The results of the
        re-inspection should be the standard results.

    3.  In case any one of the following circumstances appears in the
        re-inspection results, this batch of products should be
        unqualified.

> \--Unqualified in any one of the class A items;
>
> \--Over 50% of the prescribed value of the class B items;
>
> \--Unqualified in any two of the class B items.
>
> 7.4.4 In case both the demand side and the supply side disagree to the
> inspection results, both parties may settle through negotiation or
> entrust relevant authorities to arbitrate the inspection. The
> arbitration results will be the final results.

8.  Labeling

    1.  GB 10344 should apply to pre-packaging tags. The product types
        should be indicated on the label based on sugar content.

> Note: wines with single raw materials may not be required to indicate
> their raw materials and supplemental materials; wines with
> preservatives should indicate the specific names of such
> preservatives.

2.  The definitions in 3.3, 3.4 and 3.5 should apply to the years, types
    and production places indicated on the labels.

3.  Apart from product names, producer (sales agency) names and
    addresses, the packages should indicate the net content and total
    quantities in every unit package.

4.  GB/T 191 applies to the storage and transportation signs on
    packages.

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9.  Packaging, Transportation and Storage

    1.  Packaging

        1.  Packaging materials should meet the requirements on food
            hygiene. The packaging materials of sparkling wines should
            meet the requirements on pressure sustenance.

        2.  Packaging vessels should be clean and tightly sealed and
            have no leakage.

        3.  Outer packaging should use qualified packaging materials and
            satisfy relevant standards.

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    1.  Transportation and storage

        1.  Wines sealed with cork (or substitutes) should be placed "up
            side down" or "horizontally" in transportation and storage.

        2.  In the transportation and storage process, the products
            should be kept clean and stay away from violent vibration,
            sunshine, rain and frost. They should be handled carefully
            with the products are loaded.

        3.  The storage places should be cool and try and have good
            ventilation. Such places should stay away from sunshine and
            rain as well as fire.

        4.  Finished products shouldn't have direct contact with wet
            floors or be transported with poisonous, hazardous, smelly
            or erosive goods.

        5.  The transportation temperature should be 5°C-35°C; and the
            storage temperature should be 5°C-25°C.

# Appendix A

(Appendix for Reference)

Description of Sensory Grading of Wines

Table A1

+--------------+-------------------------------------------------------+
| Grades       | Descriptions                                          |
+--------------+-------------------------------------------------------+
| Excellent    | The product should have its own natural, pleasant and |
|              | lucid color; have pure, rich, elegant and harmonious  |
|              | fruit aroma                                           |
+--------------+-------------------------------------------------------+
| Good         | The product should have its own color; be lucid and   |
|              | have no apparent suspended solids; have pure and      |
|              | harmonious aroma.                                     |
+--------------+-------------------------------------------------------+
| Qualified    | The color is a bit different from the original color  |
|              | and is less natural. There are a few sediments. The   |
|              | product should have its original smell and have no    |
|              | unpleasant smell. The taste should be balanced, but   |
|              | less harmonious.                                      |
+--------------+-------------------------------------------------------+
| Unqualified  | The color is obvious different from the original      |
|              | color. The wine is turbid and has a different smell.  |
|              | Or the wine has some obvious deficiencies.            |
|              |                                                       |
|              | (Apart from color, the wine is unqualified in case it |
|              | is unqualified in any of the items.)                  |
+--------------+-------------------------------------------------------+
| Bad          | The wine doesn't have any properties that it should   |
|              | have.                                                 |
+--------------+-------------------------------------------------------+

END TRANSLATION

[^1]: Relevant industrial standards are applicable to special wines.

[^2]: Relevant product standards are applicable to special wines.