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) Cc c quan qun l nh nc c 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.

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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)
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- 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.

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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.

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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.

QCVN 6-3:2010/BYT

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

Tn ch tiu

1. cn, % th tch ethanol 20oC,

khng nh hn

Mc quy

Phng php

Phn

nh

th

loi ch
tiu 1)

96,0

TCVN
8008:2009;

AOAC 982.10
2. Hm lng acid tng s, tnh theo

15,0

TCVN
8012:2009;
AOAC 945.08

13,0

TCVN
8011:2009;
AOAC 968.09;
AOAC 972.10

5,0

TCVN

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

8009:2009;
AOAC 972.08;

mg acetaldehyd/l cn 100o,
khng ln hn
5. Hm lng ru bc cao, tnh theo

AOAC972.09
5,0

mg methyl 2-propanol/l cn 100o,

khng ln hn
6. Hm lng methanol, mg/l cn 100o,
khng ln hn

300

TCVN
8010:2009;

AOAC 972.11
7. Hm lng cht kh, mg/l cn 100o,
khng ln hn

15,0

AOAC 920.47;
EC No.
2870/2000

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8. Hm lng cc cht d bay hi c

cha nit, tnh theo mg nit /l cn

1,0

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

Mc ti
a

Phng php
th

Phn loi
ch tiu 1)

0,2

TCVN 6058:1995

TCVN 8010:2009;
AOAC 972.11

AOAC 940.20

I. Cc sn phm bia
1. Hm lng diacetyl, mg/l
II. Ru vang
1. Hm lng methanol, mg/l
- ru vang (red wine)

400

- ru vang trng (white wine) v hng

(ros wine)

250

2. Hm lng lu hunh dioxid (SO2), mg/l

sn phm, khng ln hn

AOAC 990.29

ru vang

150

ru vang c hm lng ng tnh

theo tng hm lng glucose v fructose
khng nh hn 5 g/l

200

ru vang trng v ru vang hng

200

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

250

ru vang n c bit (quality sparkling

wine)

185

cc loi ru vang n khc

235

III. Ru mnh
1. Ru vang mnh
Hm lng methanol, mg/l cn 100o,
khng ln hn

2.000

2.000

2. Ru Brandy/Ru Weinbrand
Hm lng methanol, mg/l cn 100o,

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Tn ch tiu

Mc ti
a

Phng php
th

Phn loi
ch tiu 1)

khng ln hn
3. Ru b nho
Hm lng methanol, mg/l cn 100o,
khng ln hn

10.000

70,0

10.000

12.000

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.
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 (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
'Williams'),

13.500

qu l chua (Ribes rubrum L.),

nho en Hy Lp (blackcurrant) (Ribes
nigrum L.),
thanh lng tr chu u (rowanberry)
(Sorbus aucuparia L.),
qu cy cm chy (elderberry)
(Sambucus nigra L.),
mc qua Kavkaz (Cydonia oblonga Mill.)
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Tn ch tiu

Mc ti
a

Phng php
th

Phn loi
ch tiu 1)

qu bch x (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

100

50,0

6. Ru Vodka
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)

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

Gii hn Phng php th

ti a
0,2

TCVN 7929:2008
(EN 14083:2003);

Phn loi
ch tiu 1)
A

TCVN 8126:2009
2. Thic (i vi sn phm ng hp
trng thic), mg/l
1)

150

TCVN 7788:2007

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

Gii hn
ti a

Phng php th

Phn loi
ch tiu 1)

1000

TCVN 4884:2005
(ISO 4833:2003)

2. E.coli, CFU/ml

Khng
c c

TCVN 6846:2007
(ISO 7251:2005)

3. Cl.perfringens, CFU/ml

Khng
c c

TCVN 4991:2005
(ISO 7937:2004)

4. Coliforms, CFU/ml

Khng
c c

TCVN 6848:2007

Khng
c c

TCVN 6189-2:1996
(ISO 7899-2: 1984)

100

TCVN 8275-1:2009
(ISO 21527-1:2008)

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

5. Strep.feacal, CFU/ml
6. Tng s nm men v nm mc,
CFU/ml sn phm
1)

(ISO 4832:2006)

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

12

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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

Distillation-

Spectrophotometric 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
13

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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)
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

14

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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

15