GB/T 10781.8-2021
Quality requirements for baijiu— Part 8: Nongjiangjianxiangxing baijiu (English Version)
- Standard No.
- GB/T 10781.8-2021
- Language
- Chinese, Available in English version
- Release Date
- 2021
- Published By
- General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
- Latest
- GB/T 10781.8-2021
- Replace
- GB/T 23547-2009
- Scope
- This part of GB/T10781 specifies the quality requirements for strong sauce and flavor liquor, including terms and definitions, requirements, test methods, inspection rules and signs, packaging, transportation and storage. This part applies to the production, inspection and sales of strong sauce and flavor liquor.
- Introduction
Background of Standard Revision
The 2021 version of the standard replaces GB/T23547-2009. The main technical changes include: redefining the English name of the product, adjusting the sensory evaluation system, adding a new total acid ester index, and for the first time setting differentiated physical and chemical requirements based on storage time (1 year as the limit).
Core Definition Analysis
Strong-flavor and sauce-flavor liquor refers to liquor made from grains and cereals through solid-state fermentation technology, with a harmonious flavor and sauce-flavor style. The new standard explicitly prohibits the addition of:
- Exogenous edible alcohol
- Non-fermented coloring substances
- Artificial synthetic flavors
Comparison of key indicators
Indicators 2009 version 2021 version (within 1 year) 2021 version (after 1 year) Total acid (g/L) ≥0.50 ≥1.60 ≥0.60 Total amount of acid esters (mmol/L) No requirement ≥35.0 ≥30.0 Hexanoic acid + ethyl hexanoate (g/L) No requirement 0.60-2.00 0.40-1.80
Production process suggestions
Taking Hubei Baiyunbian as an example, the following controls need to be implemented to achieve strong sauce coordination:
- High-temperature stacking in the front section (sauce-flavor process)
- Middle section mud cellar fermentation (strong-flavor process)
- Segmented wine storage ≥3 years
Inspection precautions
Note when testing the total amount of acid esters:
- Uniformly converted to 45%vol
- GC-MS method is used to determine ethyl hexanoate
- ±1%vol alcohol content label error is allowed
GB/T 10781.8-2021 Referenced Document
- GB 5009.225 National Food Safety Standard Determination of Ethanol Concentration in Wine and Edible Alcohol*， 2023-09-06 Update
- GB/T 10345 Method of analysis for baijiu*， 2022-07-11 Update
- GB/T 10346 Liquor inspection rules and markings, packaging, transportation and storage*， 2023-09-07 Update
- GB/T 15109 Terminology of baijiu industry
- JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
GB/T 10781.8-2021 history
- 2021 GB/T 10781.8-2021 Quality requirements for baijiu— Part 8: Nongjiangjianxiangxing baijiu
- 2009 GB/T 23547-2009 Nong jiang-flavour Chinese spirits
GB/T 10781.8-2021 Quality requirements for baijiu— Part 8: Nongjiangjianxiangxing baijiu has been changed from GB/T 23547-2009 Nong jiang-flavour Chinese spirits.