A few days ago, the State Administration for Market Regulation (State Standardization Administration) issued an announcement that the current national standard GB/T10781.1-2006 will be abolished on April 1, 2022, when the new national standard GB/T10781.1-2021 will be implemented.
The new version of the aromatic liquor standard has been introduced 15 years since the 2006 version, and it is also the fourth revision in 40 years.
First: It is clear that liquid liquor and solid liquor shall not use non-grain edible alcohol and food additives.
Second: Remove the perfumed liquor from the liquor classification and make it clear that it belongs to the prepared liquor. In other words, liquor that uses food additives is no longer listed in the category of liquor, and it has become a formulated liquor.
In a word, whether it is solid liquor or solid-liquid liquor, liquid liquor, food additives are not allowed to be used in the future. If you use it, it can't be called liquor, it can only be called blended liquor.
One is to protect the rights and interests of consumers.
Another is that the current industry is developing in this direction of high quality, in order to meet the consumer's pursuit of high quality, keep pace with the times, this standard is also advancing with the times.
It can be said that this new standard has a great impact on some solid-liquid method and liquid liquor on the market at present!
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Top 10 changes to the new standard
01
Modified the standard name
In accordance with the specific requirements and preliminary conclusions of the recommended national standard clean-up review work, it is recommended to integrate all the liquor series product standards into some standards, and make it clear that this standard is a quality standard, no longer involving the relevant content of food safety requirements, reflected from the name of the standard, the new standard name is revised to "Liquor Quality Requirements Part 1 Aromatic Liquor", and the standard code is still GB/T10781.1.
02
Changed the English name of the aromatic liquor
The English name of the aromatic liquor was changed from "Strong flavour Chinese spirits" to "Nongxiangxing baijiu", which made "Nongxiangxing baijiu" a proper noun, especially the transliteration of "baijiu" is conducive to liquor as a distinctive distilled spirit to let foreign consumers recognize its difference from other distilled spirits.
03
Added introduction
The added introduction explains the objective change of physical and chemical indicators in the storage process of liquor, so that standard users are more conducive to understanding the reasons why the physical and chemical indicators in the new standard are different around one year.
04
Revised the definition of aromatic liquor
Compared with the old standard, the new definition of aromatic liquor emphasizes "fragrant daqu", "solid fermentation in the mud cellar", "no direct or indirect addition of edible alcohol and non-self-fermentation produced by the color and aromatic substances". On the one hand, this strengthens the traditional craft characteristics of aromatic liquor, and on the other hand, the use of additives and edible alcohol is more strictly and meticulously limited, which is conducive to the standardized development of aromatic liquor.
05
Added terminology and definition of total amount of ester
It is mainly set to solve the problem of hydrolysis of esters in storage, and the total amount of ester is defined as "the total content of total acid and total ester in a unit volume of liquor".
06
Adjusted the alcohol content
The high alcohol alcohol range in the new standard is (40% vol, 68% vol], and the low alcohol alcohol range is [25% vol, 40% vol], which solves the problem of alcohol gap in the original 2006 version of 40.1% vol ~ 40.9% vol.
07
Modified sensory requirements
In terms of sensory requirements, the new standard modifies the relevant descriptions of the sensory requirements of high wine and the sensory requirements of low wine in the relevant descriptions of "color and appearance, aroma, taste and taste, style".
08
The physical and chemical indicators increase the total amount of ester and caproic acid + ethyl caproate
According to the detection data of the flavored liquor samples, the total amount of ester is set as follows: the total amount of ester (high wine grade) ≥ 35.0 (mmol/L), the total amount of ester (high liquor grade) ≥ 30.0 (mmol/L), the total amount of ester (low liquor grade) ≥ 25.0 (mmol/L), the total amount of ester (low liquor grade) ≥ 20.0 (mmol/L).
The settings of hexanoic acid + ethyl caproate are as follows: caproic acid + ethyl caproate (high wine superior grade) ≥ 1.5 (g/L), caproic acid + ethyl caproate (high wine grade 1) ≥ 1.0 (g/L), caproic acid + ethyl caproate (low wine superior grade) ≥ 0.8 (g/L), caproic acid + ethyl caproate (low wine grade) ≥0.5 (g/L).
09
Modified physicochemical indicators
Following the law of ester change of aromatic liquor products, in order to ensure the quality of products, in addition to alcohol content and solids, products within 1 year (including 1 year) from the production date of the product are still tested and judged according to the total acid, total ester, ethyl caproate, and the products after 1 year from the production date are tested and judged according to the total amount of ester and ethyl caproate.
10
Increased the method for determining the total amount of ester and caproic acid content
The method for determining the total amount of ester in Appendix A liquor and the method for determining the content of caproic acid in Liquor in Appendix B have been added, which is more conducive to the operation specifications of the performer in the actual measurement.
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The benefits of the new standard
The introduction of the new standard will effectively promote the development of aromatic liquor
Every change in the standards of the liquor industry will push the industry to take a big step forward, and this time it is the same. The introduction of the new standard is a major benefit for aromatic liquor companies and will effectively promote the development of fragrant liquor.
For example, the English name of the fragrant liquor was modified from a transliteration to a transliteration of "Nongxiangxing baijiu", which is more accurate and avoids ambiguity in consumer understanding. In particular, the transliteration of "baijiu" corresponds to the English name of liquor in the 2021 Import and Export Tariff of the People's Republic of China, which was officially implemented on January 1 earlier, which can more originally and accurately convey the cultural connotation of Chinese liquor, reflect the uniqueness of Chinese liquor, distinguish it from other distilled liquors abroad, and have a positive effect on expanding the international influence of Chinese liquor.
In the definition of fragrant liquor, the new standard emphasizes the key points of "fragrant big song", "solid fermentation of mud cellars" and "no direct or indirect addition of edible alcohol" from the aspects of raw materials, saccharification fermentation agents, fermentation containers, and foreign additive restrictions, so as to highlight the typical characteristics of traditional aromatic processes, and have more advantages for fragrant liquor enterprises that have the advantages of old cellar ponds and traditional process production.
In addition, aromatic liquor also has a major brewing process characteristics - "516 process", that is, 5 four (one year for a production cycle, during which four grains, four cookings, four times tossing, four times tossing, four times to take wine), 1 infinite cycle (new material old bad, infinite cycle) and 6 divisions (layered grain, layered fermentation, layered pile, layered distillation, segmented wine picking, quality and altar). This is currently the only brewing process standard for Chinese aromatic liquor with exclusive numbers and names, and it is also one of the characteristics that help identify the brewing of fragrant liquor.
The new standard is also a big plus for old wine collections
Wine is the aroma of aging, old wine relative to the new wine, in the long-term storage aging process, the proportion of acids, esters, aldehydes, ketones and many aroma components in the wine body will undergo complex changes, such as association, volatilization, hydrolysis reaction, etc., and finally form a mellow and plump taste, long aftertaste of the old wine.
The new standard is based on the consideration of the hydrolysis of liquor esters that objectively exist in the long-term storage process, and by combining the total acid and total esters into the total amount of esters, the total ester of liquor is relatively effectively reduced by hydrolysis, which provides a more scientific reference for the collection of old wine.
The new fragrant liquor standard focuses on solving the practical problems faced by the current aromatic liquor field, which not only has a more reasonable and scientific specification of the product, but also provides space for enterprises to create more flavorful and diverse flavored liquor products for consumers, which has important value and practical significance for the industry, enterprises and consumers.
What is even more valuable is that the sensory description of the new standard for aromatic liquor is progressing in the direction of "better", which can help consumers establish a high-quality and high-grade cognition of fragrant liquor, appreciate Chinese liquor from the perspective of beauty, and thus experience the unique charm of Chinese liquor.