QUY CHUN K THUT QUC GIA I VI CC SN PHM UNG C CN

National technical regulation for alcoholic beverages

I. QUY NH CHUNG 1. Phm vi iu chnh Quy chun ny quy nh cc ch tiu an ton thc phm v cc yu cu qun l i vi cn thc phm c s dng sn xut ung c cn v cc sn phm ung c cn. 2. i tng p dng Quy chun ny p dng i vi: a) Cc t chc, c nhn nhp khu, sn xut, kinh doanh ung c cn ti Vit Nam; b) Cac c quan quan ly nha nc co lin quan. 3. Gii thch t ng Trong quy chun ny, cc t ng di y c hiu nh sau: 3.1. Cn thc phm L cn ethanol t yu cu dng trong thc phm, thu c bng cch chng ct t dch ln men c ngun gc tinh bt v cc loi ng. Cn thc phm phi p ng quy nh ti Ph lc 1 ca quy chun ny. 3.2. Bia hi L ung c cn thu c t qu trnh ln men hn hp cc nguyn liu ch yu gm: malt i mch, ng cc, nm men bia, hoa houblon, nc.

QCVN 6-3:2010/BYT

3.3. Bia hp, bia chai L ung c cn thu c t qu trnh ln men hn hp cc nguyn liu ch yu gm: malt i mch, ng cc, nm men bia, hoa houblon, nc; c x l v ng hp/ng chai. 3.4. Ru vang (wine) L ung c cn thu c t qu trnh ln men ru tng phn/hon ton t nho ti (hoc t dch p nho), khng qua chng ct. ru khng di 8,5 % tnh theo th tch. 3.5. Ru vang n (sparkling wines) L ru vang c tip tc x l trong hoc sau qu trnh sn xut. Sn phm c si bt khi m np chai do qu trnh gii phng CO2 ni sinh. 3.6. Ru mnh (spirit drinks) L ung c cn, ru khng di 15 % tnh theo th tch. Sn phm thu c t mt trong cc qu trnh sau: - Chng ct cc sn phm ln men t nhin (c th b sung hoc khng b sung hng liu); - B sung hng liu, ng hoc cc sn phm to ngt khc (mt ong, siro qu, cc carbohydrat t nhin c v ngt) vo cn thc phm hoc cc loi ru thuc nhm ru mnh; - Phi trn mt hoc nhiu loi ru mnh vi nhau v/hoc vi cn thc phm v/hoc ung khc. Trong quy chun ny cc sn phm ru mnh bao gm: -

Ru vang mnh (wine spirit) Ru Brandy/ Ru Weinbrand (Brandy/ Weinbrand) Ru b nho (grape marc spirit hoc grape marc) Ru tri cy (fruit spirit) Ru to v ru l (cider spirit and pery spirit) Ru Vodka (Vodka)

QCVN 6-3:2010/BYT Ru gin Lun n (London gin) II. QUY NH V K THUT 1. Yu cu i vi cn thc phm c s dng ch bin ung c cn Yu cu i vi cn thc phm c s dng ch bin ung c cn c quy nh ti Ph lc I ca quy chun ny. 2. Yu cu v an ton thc phm i vi ung c cn 2.1. Cc ch tiu ho hc quy nh ti Ph lc II ca quy chun ny. 2.2. Gii hn kim loi nng quy nh ti Ph lc III ca quy chun ny. 2.3. Cc ch tiu vi sinh vt quy nh ti Ph lc IV ca quy chun ny. 2.4. Danh mc ph gia thc phm c php s dng ph hp vi quy nh hin hnh. 2.5. C th s dng cc phng php th c chnh xc tng ng vi cc phng php quy nh km theo cc ch tiu trong cc Ph lc I, Ph lc II, Ph lc III v Ph lc IV. 2.6. S hiu v tn y ca phng php ly mu v cc phng php th quy nh ti Ph lc V ca quy chun ny. 2.7. Trong trng hp cn kim tra cc ch tiu cha quy nh phng php th ti quy chun ny, B Y t s quy nh cn c theo cc phng php hin hnh trong nc hoc ngoi nc c xc nhn gi tr s dng. 3. Ghi nhn Vic ghi nhn cc sn phm ung c cn phi theo ng quy nh ti Ngh nh s 89/2006/N-CP ngy 30/8/2006 ca Chnh ph v nhn hng ho v cc vn bn hng dn thi hnh.

QCVN 6-3:2010/BYT

III. QUY NH V QUN L 1. Cng b hp quy 1.1. Cc sn phm ung c cn c nhp khu, sn xut, kinh doanh trong nc phi c cng b hp quy ph hp vi cc quy nh k thut ti Quy chun ny trc khi lu thng trn th trng. 1.2. Phng thc, trnh t, th tc cng b hp quy c thc hin theo Quyt nh s 24/2007/Q-BKHCN ngy 28 thng 9 nm 2007 ca B trng B Khoa hc v Cng ngh ban hnh Quy nh v chng nhn hp chun, chng nhn hp quy v cng b hp chun, cng b hp quy v cc quy nh khc ca php lut. 2. Kim tra i vi cc sn phm ung c cn Vic kim tra cht lng, an ton i vi cc sn phm ung c cn phi c thc hin theo cc quy nh ca php lut. IV. TRCH NHIM CA T CHC, C NHN 1. T chc, c nhn nhp khu, sn xut cc sn phm ung c cn phi cng b hp quy ph hp vi cc quy nh k thut ti Quy chun ny, ng k bn cng b hp quy ti c quan qun l nh nc c thm quyn theo phn cp ca B Y t v bo m cht lng, an ton theo ng ni dung cng b. 2. T chc, c nhn ch c nhp khu, sn xut, kinh doanh cc sn phm ung c cn sau khi ng k bn cng b hp quy vi c quan qun l nh nc c thm quyn v bo m cht lng, v sinh an ton, ghi nhn ph hp vi cc quy nh ca php lut. V. T CHC THC HIN 1. Giao Cc An ton v sinh thc phm ch tr, phi hp vi cc c quan chc nng c lin quan hng dn trin khai v t chc vic thc hin Quy chun ny. 2. Cn c vo yu cu qun l, Cc An ton v sinh thc phm c trch nhim kin ngh B Y t sa i, b sung Quy chun ny.

QCVN 6-3:2010/BYT 3. Trong trng hp cc tiu chun v quy nh php lut c vin dn trong Quy chun ny c s thay i, b sung hoc c thay th th p dng theo quy nh ti vn bn mi.

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Ph lc I YU CU I VI CN THC PHM S DNG PHA CH UNG C CN

Tn ch tiu

Mc quy nh 96,0

Phng php th TCVN 8008:2009; AOAC 982.10 TCVN 8012:2009; AOAC 945.08 TCVN 8011:2009; AOAC 968.09; AOAC 972.10 TCVN 8009:2009; AOAC 972.08; AOAC972.09

Phn loi ch tiu 1) A

1. cn, % th tch ethanol 20oC,

khng nh hn 2. Hm lng acid tng s, tnh theo mg acid acetic/l cn 100o, khng ln hn 3. Hm lng ester, tnh theo mg ethyl acetat/l cn 100o, khng ln hn 4. Hm lng aldehyd, tnh theo mg acetaldehyd/l cn 100o, khng ln hn 5. Hm lng ru bc cao, tnh theo mg methyl 2-propanol/l cn 100o, khng ln hn
6. Hm lng methanol, mg/l cn

15,0

13,0

5,0

5,0

300

100 , khng ln hn

TCVN 8010:2009; AOAC 972.11

7. Hm lng cht kh, mg/l cn 100 ,

15,0

khng ln hn

AOAC 920.47; EC No. 2870/2000

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8. Hm lng cc cht d bay hi c

1,0

cha nit, tnh theo mg nit /l cn 100o, khng ln hn

9. Hm lng furfural

Khng pht hin

TCVN 7886:2009; AOAC 960.16

1) Ch tiu loi A: bt buc phi th nghim nh gi hp quy. Ch tiu loi B: khng bt buc phi th nghim nh gi hp quy nhng t chc, c nhn sn xut, nhp khu, ch bin cc sn phm ung c cn phi p ng cc yu cu i vi ch tiu loi B.

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Ph lc II CC CH TIU HO HC CA UNG C CN

Tn ch tiu I. Cc sn phm bia 1. Hm lng diacetyl, mg/l II. Ru vang 1. Hm lng methanol, mg/l - ru vang (red wine) - ru vang trng (white wine) v hng (ros wine)
2. Hm lng lu hunh dioxid (SO2), mg/l

Mc ti a 0,2

Phng php th TCVN 6058:1995 TCVN 8010:2009; AOAC 972.11

Phn loi ch tiu 1) A A

400 250

AOAC 940.20 AOAC 990.29 150 200

sn phm, khng ln hn ru vang ru vang c hm lng ng tnh theo tng hm lng glucose v fructose khng nh hn 5 g/l ru vang trng v ru vang hng ru vang trng (white wine) v ru vang hng (ros wine) c hm lng ng tnh theo tng hm lng glucose v fructose khng nh hn 5 g/l
ru vang n c bit (quality sparkling

200 250

185 235

wine)
cc loi ru vang n khc

III. Ru mnh 1. Ru vang mnh Hm lng methanol, mg/l cn 100o, khng ln hn 2. Ru Brandy/Ru Weinbrand Hm lng methanol, mg/l cn 100o, khng ln hn
3. Ru b nho

2.000

2.000

Hm lng methanol, mg/l cn 100o,

10.000

A
8

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Tn ch tiu khng ln hn 4. Ru tri cy Hm lng acid hydrocyanic i vi ru ch bin t tri cy c ht, mg/l cn 100o, khng ln hn Hm lng methanol, mg/l cn 100o, khng ln hn Hm lng methanol, mg/l cn 100o i vi cc trng hp c bit:
mn mirabelle (Prunus domestica L.

Mc ti a

Phng php th

Phn loi ch tiu 1)

70,0

10.000

12.000

subsp. syriaca (Borkh.) Janch. ex Mansf),

mn quetsch (Prunus domestica L.), to (Malus domestica Borkh.), l (Pyrus communis L.) tr l Williams

(Pyrus communis L. cv 'Williams'),

qu mm xi o (Rubus idaeus L.), qu mm xi en (Rubus fruticosus auct.

aggr),
m (Prunus armeniaca L.), ao (Prunus persica (L.) Batsch); l Williams (Pyrus communis L. cv

13.500

'Williams'),
qu l chua (Ribes rubrum L.), nho en Hy Lp (blackcurrant) (Ribes

nigrum L.),
thanh lng tr chu u (rowanberry)

(Sorbus aucuparia L.),

qua cy cm chay (elderberry)

(Sambucus nigra L.),

mc qua Kavkaz (Cydonia oblonga Mill.) qua bach xu (Juniperus communis L.

v/hoc Juniperus oxicedrus L.). 5. Ru to v ru l Hm lng methanol, mg/l cn 100o, khng ln hn 10.000 A
9

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Tn ch tiu
6. Ru Vodka

Mc ti a 100

Phng php th

Phn loi ch tiu 1) A

Hm lng methanol, mg/l cn 100o, khng ln hn 7. Ru gin Lun n Hm lng methanol, mg/l cn 100o, khng ln hn
1)

50,0

ch tiu loi A: bt buc phi th nghim nh gi hp quy

10

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Ph lc III GII HN KIM LOI NNG TRONG UNG C CN

Tn ch tiu 1. Ch (i vi ru vang v ru vang n), mg/l 2. Thic (i vi sn phm ng hp trng thic), mg/l
1)

Gii hn Phng php th ti a 0,2 TCVN 7929:2008 (EN 14083:2003); TCVN 8126:2009 150 TCVN 7788:2007

Phn loi ch tiu 1) A

ch tiu loi A: bt buc phi th nghim nh gi hp quy

11

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Ph lc IV CC CH TIU VI SINH VT CA UNG C CN

Tn ch tiu I. Bia hi 1. Tng s vi sinh vt hiu kh, CFU/ml

2. E.coli, CFU/ml 3. Cl.perfringens, CFU/ml 4. Coliforms, CFU/ml 5. Strep.feacal, CFU/ml

Gii hn ti a 1000 Khng c c Khng c c Khng c c Khng c c 100

Phng php th

Phn loi ch tiu 1) A A A A A A

TCVN 4884:2005 (ISO 4833:2003) TCVN 6846:2007 (ISO 7251:2005) TCVN 4991:2005 (ISO 7937:2004) TCVN 6848:2007 (ISO 4832:2006) TCVN 6189-2:1996 (ISO 7899-2: 1984) TCVN 8275-1:2009 (ISO 21527-1:2008)

6. Tng s nm men v nm mc, CFU/ml sn phm

1)

ch tiu loi A: bt buc phi th nghim nh gi hp quy

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Ph lc V DANH MC PHNG PHP TH CC CH TIU AN TON THC PHM I VI UNG C CN

I. Phng php th cc ch tiu ho hc 1. TCVN 6058:1995 Bia Xc nh diaxetyl v cc cht diaxeton khc. 2. TCVN 7886:2009 Ru chng ct Xc nh hm lng furfural bng phng php chng ct hi nc v o quang ph 3. TCVN 8008:2009 Ru chng ct Xc nh cn 4. TCVN 8012:2009 Ru Xc nh acid 5. TCVN 8009:2009 Ru chng ct Xc nh hm lng andehyd. 6. TCVN 8010:2009 Ru chng ct Xc nh hm lng methanol. 7. TCVN 8011:2009 Ru chng ct Phng php xc nh hm lng ru bc cao v etyl axetat bng sc k kh 8. AOAC 920.47 Extract of Distilled Liquors (Hm lng cht chit trong ru chng ct) 9. AOAC 945.08 Acids in Distilled Liquors (Acid trong ru chng ct. Phng php sc k kh) 10. AOAC 960.16 Furfural in Distilled Liquors. Steam DistillationSpectrophotometric Method (Furfural trong ru chng ct. Phng php chng ct hi o quang ph) 11. AOAC 968.09 Alcohols (Higher) and Ethyl Acetate in Distilled Liquors (Ru bc cao v etyl axetat trong ru chng ct) 12. AOAC 972.08 Aldehydes in Distilled Liquors. Titrimetric Method (Aldehyd trong ru chng ct. Phng php chun ) 13. AOAC 972.09 Adehydes in Distilled Liquors. Titrimetric Method (Aldehyd trong ru chng ct. Phng php chun ) 14. AOAC 972.10 Alcohols (Higher) and Ethyl Acetate in Distilled Liquors Alternative Gas Chromatographic Method (Ru bc cao v etyl axetat trong ru chng ct. Phng php sc k kh) 15. AOAC 972.11 Methanol in Distilled Liquors. Gas Chromatographic Method (Methanol trong ru chng ct. Phng php sc k kh) 16. AOAC 973.20 Cyanide in wines (Xyanua trong ru vang)
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17. AOAC 940.20 Sulfurous acid in wines (Acid sulfur trong ru vang) 18. AOAC 982.10 Alcohol by volume in distilled liquors. Densitometric method ( cn ca ru chng ct. Phng php t trng) 19. Commission Regulation (EC) No 2870/2000 of 19 December 2000 laying down Community reference methods for the analysis of spirits drinks (Quy nh s 2870/2000 ngy 19/12/2000 ca U ban Chu u (EC) v phng php phn tch ru) II. Phng php th kim loi nng 1. TCVN 7788:2007 hp thc phm Xc nh hm lng thic bng phng php quang ph hp th nguyn t 2. TCVN 7929:2008 (EN 14083:2003) Thc phm Phng php xc nh nguyn t vt Xc nh ch, cadimi, crom, molypden bng quang ph hp th nguyn t bng l graphit (GFAAS) sau khi phn hu p lc. 3. TCVN 8126:2009 Thc phm Xc nh ch, cadimi, km, ng v st Phng php o ph hp th nguyn t sau khi phn hy bng vi sng.
III. Phng php th vi sinh vt 1. TCVN 4830-1:2005 (ISO 6888-1:1999, Amd 1:2003), Vi sinh vt trong thc phm

v thc n chn nui Phng php nh lng Staphylococci c phn ng dng tnh vi coagulase (Staphylococcus aureus v cc loi khc) trn a thch Phn 1: K thut s dng mi trng thch Baird-Parker
2. TCVN 4884:2005 (ISO 4833:2003) Vi sinh vt trong thc phm v thc n

chn nui Phng php nh lng vi sinh vt trn a thch K thut m khun lc 30 oC.
3. TCVN 4991:2005 (ISO 7937:2004) Vi sinh vt trong thc phm v thc n chn

nui Phng php nh lng Clostridium perfingens trn a thch K thut m khun lc.
4. TCVN 6189-2:1996 (ISO 7899-2) Cht lng nc Pht hin v m khun lin

cu phn Phn 2: Phng php mng lc. 5. TCVN 6848:2007 (ISO 7899-2:1984) Cht lng nc Pht hin v m khun lin cu phn Phn 2: Phng php mng lc
6. TCVN 8275-1:2009 (ISO 21527-1:2008) Vi sinh vt trong thc phm v thc n

chn nui Phng php nh lng nm men v nm mc Phn 1: K thut m khun lc trong cc sn phm c hot nc ln hn 0,95

14

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15