What is the standard ingredient list of Chinese liquor, what is the standard for blending liquor?

1. Classification according to raw materials:

The raw materials used in liquor are mainly sorghum, wheat, rice, corn, etc., so liquor is often named according to the raw materials used in liquor, among which the liquor with sorghum as raw material is the most.

2. Classification according to the use of koji:

1. Daqu liquor: It is a liquor produced by using Daqu as a saccharification starter agent, the main raw materials are: barley, wheat and a certain amount of peas, and Daqu is divided into medium temperature koji, high temperature koji and ultra-high temperature koji.

Generally, it is solid-state fermentation, and the quality of the liquor made from Daqu liquor is good, and most of the famous and high-quality liquor are made from Daqu.

2. Xiaoqu liquor: It is a liquor produced by making saccharification starter with small koji, and the main raw materials are: rice, mostly semi-solid fermentation, and most of the liquor in the south is Xiaoqu liquor.

3. Bran koji wine: It is a pure-bred Aspergillus inoculated with wheat bran as a culture medium as a saccharifying agent, and a purebred yeast is used as a starter to produce wine, which is used by most wineries with short fermentation time and low production cost, and the output of this kind of wine is also the largest.

If you want to know more about liquor, it is recommended to consult Guizhou Maoshiyuan Liquor. Guizhou Maoshiyuan Liquor insists on being oneself, insisting on honesty and trustworthiness, and always works closely with partners with an open attitude to build a win-win industrial ecological chain. Guizhou Maoshiyuan Liquor adheres to the five principles of continuous development and growth of the enterprise, so that this ancient and traditional winemaking technique can be inherited.

The standard ingredient list of Chinese baijiu includes sorghum, wheat, rice, corn, etc. Among them, the liquor with sorghum as raw material is the most. Baijiu is also classified according to the koji used, including Dakoji, Xiaokoji, and Brankoji.

These different types of koji will correspond to different production methods and raw material ratios.

Please note that the exact ingredient list may vary depending on the manufacturer and production batch. If you have specific requirements for a specific liquor ingredient list, it is recommended that you refer to official channels or relevant producers' information.

There are many kinds of Chinese liquor standards.

Sauce fragrance, light fragrance, strong fragrance, and fragrance type, sesame fragrance, rice fragrance, phoenix fragrance, soy flavor and so on.

These flavored liquors do not need ingredients, and after the liquor is brewed, it will be graded, stored, blended, tested, filtered, and filled. There is no such thing as an ingredient list.

When fermenting liquor, the types of raw materials (grains) are different, the proportion of auxiliary materials and koji is different, and the fermentation containers are different.

1. Implementation standards for solid-liquid state:

1. The executive standard of solid liquor is GB T107812, the executive standard of solid-liquid liquor is GB T208223, and the executive standard of liquid liquor is GB T20821 Second, the implementation standard of different flavor types:

1. Sauce-flavored liquor: GB T26760-20112, light-flavored liquor: GB

3. Strong flavor liquor: GB T10781-20064, rice flavor liquor: GB

5. Fengxiang liquor: GB T14867-20076, thick sauce and fragrant liquor: GB T23547-20097, special flavor liquor:

GB T20823-20078, soy flavor liquor: GB T16289-20079, sesame flavor liquor: GB T20824-200710, Laobai dry flavor liquor:

GB T20825-2007 III. Other types of implementation standards:

1. Xiaoqu solid-state liquor: GB T26761-20112, Xiaoqu liquor: DB50 T15-2008

3. Soft liquor: DB34 T1315-20104, light and elegant liquor: DB34 T1258-20105, bright green flavor liquor:

DB34 T1791-20126, Mianrou Lao Mingguang Baijiu: DB34 T1623-2012 Description: 1. Solid liquor:

It is made of grain and other raw materials through the traditional pure grain solid-state fermentation production method, and after solid-state distillation, aging and blending, it is a traditional Chinese craft liquor.

2. Solid-liquid liquor: the base liquor (or edible alcohol) obtained by distillation is made of grains and grains containing starch and carbohydrates after cooking and saccharification, and then adding yeast in a liquid state for fermentation, and then processing and blending.

3. Liquid liquor: liquor made by blending edible alcohol with flavors and spices.

There are no clear criteria. Blended wine, also known as blended wine, is a special variety of wine, which cannot be exclusive to that type of wine, and is a blended wine. Blended wine is a more complex wine family, which was born later than other single wines, but the development is very fast.

There are two main preparation processes for blending wine, one is blending wine and wine, and the other is blending wine with non-alcoholic substances (including liquids, solids and gases).

Country of origin: Blended liquor (integratedalcoholicbeverages) is based on fermented liquor, distilled liquor or edible alcohol, and the base of blended liquor can be original liquor, distilled liquor, or both. The most famous wine producers are also major wine producing countries in Europe, among which France, Italy, Hungary, Greece, Switzerland, the United Kingdom, Germany, the Netherlands and other countries are the most famous.

There is no special standard for blending wine, and the national standard for liqueur is generally used.

According to Chen Zuliang, secretary general of the Shaoxing Rice Wine Industry Association, kitchen rice wine is used as a condiment for cooking, although its composition is similar to that of drinking rice wine, but strictly speaking, kitchen rice wine should be classified as a condiment. The ingredients are different, and the grades of the two are also different. Shaoxing rice wine has a special GB17946 national standard, and is a mandatory standard, has been implemented the protection of origin and the State Administration for Industry and Commerce approved the registration of the certification trademark, now can be used only 4 products (Huadiao, Xiangxue, Yuanhong, Shanjiu).

Most of the cooking wine used in the kitchen is a corporate standard, and the previous logo is inconsistent, making it impossible to distinguish the difference between the two. Now after the unified logo of kitchen wine, it can only be marked with the words "Shaoxing kitchen wine" and so on. According to reports, the city exports more than 20,000 tons of rice wine a year, and kitchen wine accounts for more than 20, and the market potential is huge.

Foreword The full text of this standard is recommended. This standard is proposed and centralized by the China Condiment Association. The drafting unit of this standard: Beijing Food Brewing Research Institute, Beijing Wang Zhihe Food Group.

The main drafters of this standard: Wang Jiahuai, Wu Ming, Che Yourong, Wang Zhilin, Gao Lihua.

1 ScopeThis standard specifies the terms and definitions, technical requirements, test methods, inspection rules and markings, packaging, transportation, and storage requirements of seasoning wine. This standard applies to the flavoring wines referred to in Chapter 3. This standard does not apply to beverage wines.

2 Normative References: The clauses in the following documents become the clauses of this standard by reference to this standard. All subsequent revisions (excluding errata) or revisions of dated references are not applicable to this standard, however, parties who have reached an agreement under this standard are encouraged to study the use of the latest versions of these documents. The latest version of an undated reference applies to this standard.

GB T601 Chemical Reagent Titration Analysis (Volume Analysis) Preparation of Standard Solution GB2758 Hygienic Standard for Fermented Wine.

GB2760 hygienic standard for the use of food additives.

GB T6682 Analytical Laboratory Water Specifications and Test Methods GB7718 General Standard for Food Labeling.

GB14881 General Hygienic Specifications for Food Enterprises.

The implementation standards for liquor are as follows:1. Implementation standards for solid-liquid state:

1. The implementation standard of solid-state liquor is GBT10781.

2. The implementation standard of solid-liquid liquor is GB T20822. Sun Fan.

3. The implementation standard of liquid liquor is GB T20821.

Second, the implementation standards of different fragrance types:

1. Sauce-flavored liquor: GB T26760 2011.

2. Fragrant liquor: GB T107812 2006.

3. Strong flavor liquor: GB T10781 2006.

4. Rice-flavored liquor: GB T107813 2006.

5. Fengxiang liquor: GB T14867 2007.

6. Thick sauce and fragrant liquor: GB T23547 2009.

Introduction to solid-state liquor:It is fermented with pure grain in the cellar Wuwang pond, which is solid, hence the name. This is also the traditional brewing method. The main component of grain is starch, which is converted into sugar by microorganisms (koji) and into alcohol.

Grains also contain fats, proteins, and many other organic components in trace amounts, which are transformed by microorganisms, or react with alcohol, or react with each other to form hundreds of organic molecules.

A bottle of solid liquor, alcohol and water account for 98%, hundreds of organic molecules account for 2%, the quality of the liquor is not determined by the 98%, only by the 2%, the most important of the 2% is esters. Ester molecules are large and small, and ester macromolecules are produced in the following way: microorganisms convert fats into fatty acids, which in turn convert them into fatty acid esters.

Liquor Standards:

1. High liquor, the alcohol degree is above 41 degrees, mostly below 55 degrees, and generally not more than 65 degrees. Low-alcohol liquor adopts a reduction process, and the alcohol content is generally 38 degrees, and some are more than 20 degrees.

The lead content of vol distilled spirits must not exceed 1 mg L (in pb). Excessive levels of lead can cause poisoning.

3. The methanol content in the liquor made from grains and cereals shall not exceed, and the methanol content in the liquor produced from other raw materials shall not exceed.

4. The health standard requires that the content of manganese in wine shall not exceed 2mg L (calculated as MN). Manganese is an essential trace element for normal metabolism of the human body, but excess manganese can cause poisoning when it enters the body.

There are international or industry standards for different types of wines. Taking sauce-flavored liquor as an example, the standard clearly stipulates that the product must be made of grain as raw material, fermented, stored and blended in a solid state, and has a compound aroma of ethyl caproate as the main body, and the grade is divided into excellent grade and first grade.

Both national and local standards have requirements for sauce-flavored liquor, and after reaching the production standards, the product standards will be graded according to some substances of particularly prominent high-quality liquor and ordinary liquor, that is, the liquor that reaches the excellent grade is theoretically better than the liquor that only meets the first grade, and the superior grade is higher than the first grade in the production standard. In other words, a fine wine represents the most demanding wine in this aroma class.

The national standard for prepared wines, that is, the current standard for liqueurs, GB T 27588-2011 liqueurs. Although the original liqueur industry standard "QB T 1981-1994 Liqueur" has not been invalidated, it is rarely used by manufacturers now.