What are the new national standards for liquor in 2022

"LiquorNew national standardwas promulgated on May 21, 2021 and will be officially implemented on June 1, 2022. Fifty years ago, the definition of baijiu was very broad, and it changed and harmed traditional baijiu a lot in terms of raw materials and processes.

The new national standard stipulates that the alcohol content of high-grade liquor 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.

2022 liquorEnforce the standard

May 21, 2021, Standardization Administration of the People's Republic of China.

The "National Standard Announcement No. 7 of 2021" was released, in which two national standards, GB T 15109-2021 "Liquor Industry Terminology" and GB T 17204-2021 "Beverage Wine Terminology and Classification", were officially released, and the implementation date is June 1, 2022.

In the newly revised two national standards, the relevant terms and definitions of liquor and beverage liquor are stipulated, and the classification principles of beverage liquor are clarified, which are more easy to understand, so that consumers can understand the characteristics of various liquor products when purchasing, which will promote the progress and innovation of liquor product technology and technology, and standardize the healthy development of the liquor product market.

The implementation standards of the new national standard for liquor in 2022 are as follows:

1. According to the national standard, the alcohol content of high-grade liquor 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.

2. The national standard stipulates that the lead content of 60% vol distilled spirits shall not exceed 1mg L (calculated as Pb). Excessive lead can cause poisoning, methanol.

3. The national standard stipulates that 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 be exceeded.

4. The national standard stipulates that 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.

Definition of the new national standard for liquor.

The so-called new national standard refers to the newly revised national standards for beverage wine and liquor issued by the State Administration for Market Regulation (National Standards Committee) in May 2021, "GB T15109-2021 Liquor Industry Terminology" (hereinafter referred to as "Liquor Industry Terminology") and "GB T17204-2021 Beverage Liquor Terminology and Classification" (hereinafter referred to as "Beverage Wine Terminology and Classification"), which will be officially implemented on June 1, 2022.

On June 1, 2022, the two national standards GB T 15109-2021 "Liquor Industry Terminology" and GB T 17204-2021 "Beverage Liquor Terminology and Classification" were officially implemented.

In the newly revised two national standards, the relevant terms and definitions of liquor and beverage liquor are stipulated, and the classification principles of beverage liquor are clarified, which are more easy to understand, so that consumers can understand the characteristics of various liquor products when purchasing, which will promote the progress and innovation of liquor product technology and technology, and standardize the healthy development of the liquor product market.

Regarding the definition of liquor, the new national standard indicates that "liquor is a distilled liquor made by cooking, saccharification, fermentation, distillation, aging and blending with grains as the main raw material, and daqu, xiaoqu, bran koji, enzyme preparations and yeast as saccharification starter agents".

The definition of "grains" is also explained in the "Liquor Industry Terminology", which refers to the raw grains and finished grains of grains and legumes, including rice, wheat, corn, sorghum, barley, barley, etc., and clarifies that potatoes are not included in the definition of grains.

Regarding the definition of flavored liquor, the "Liquor Industry Terminology" shows that flavored liquor is a blended liquor with a liquor style based on solid liquor, liquid liquor, solid-liquid liquor or edible alcohol, and added with food additives.

In the new national standard, flavored liquor is separated from "liquor" and classified as blended liquor, which is different from traditional solid-state liquor, which is conducive to protecting the rights and interests of consumers and better distinguishing it in the purchase of liquor in the future. Solid-state liquor, liquid liquor and solid-liquid liquor all clearly stipulate that "no color, aroma and flavor substances that are not produced by self-fermentation are directly or indirectly added", that is, food additives cannot be used, and the requirements are more stringent, which can well avoid "mixing fish and pearls".

In the new national standard, the definitions of terms such as strong flavor liquor, light flavor liquor, rice flavor liquor, phoenix flavor liquor, soy flavor liquor, sesame flavor liquor, special flavor liquor, thick sauce and aroma liquor, Laobai dry flavor liquor, sauce flavor liquor, etc. have been modified. The definitions of terms such as aromatic liquor, Dongxiang liquor, fragrant liquor, saccharification starter culture, fermentation container, solid-state fermentation, solid-state distillation, and special process have been added.

The clear definition of each flavored liquor in the new national standard will not only facilitate consumers to understand the characteristics of various liquor products when purchasing, but also promote the progress and innovation of liquor product technology and technology, and standardize the healthy development of the liquor product market.

GB T 17204-2008 "Classification of Beverage Wine" divides beverage wine into three categories: fermented wine, distilled spirit, and prepared wine, and the new national standard "Beverage Wine Terminology and Classification" adjusts the standard framework on the basis of the original standard, and separates liqueur from prepared liquor as a separate category, which will be conducive to the development of the liqueur industry.

In addition, blending and seasoning is a necessary process for the brewing and production of liquor, but due to the gradual alienation of the word "blending" by the society, which in turn causes consumers to not accept and understand the blending of liquor, in the revised standard, the word "blending" in the definitions of the old standard is uniformly changed to "blending", which is more in line with the current needs of justifying the name of liquor.

On June 1, the "new national standard" for liquor was officially implemented, and the "new national standard" was released in May last year, which accurately defined liquor and flavored liquor, and clearly expressed the characteristics of the category. "The new national standard for liquor will be implemented on June 1, and Bai Niu Er is no longer liquor?

In May 2021, the State Administration for Market Regulation and the Standardization Administration of the People's Republic of China issued two national standards for liquor 000568 000858 600519, "Liquor Industry Terminology" and "Beverage Liquor Terminology and Classification".

The new national standard for liquor redefines liquor as "a distilled liquor made of grains as the main raw material, with large koji, small koji, bran koji, enzyme preparations and yeast as saccharification starter agents, and through cooking, saccharification, fermentation, distillation, aging and blending".

The new national standard clarifies that non-grain edible alcohol and food additives shall not be used in liquid liquor and solid-liquid liquor, and classifies liquor using additives as "flavored liquor", which belongs to blended liquor.

The biggest difference in the new national standard is that it does not allow the use of flavors and fragrances, and the use of grain and cereal edible alcohol is allowed, but the use of molasses alcohol is not allowed. According to the Terminology and Classification of Beverage Liquor, the purpose of this classification is to "protect the purity of 'liquor', regulate the production of liquor and liqueur, and the use of food additives."

The biggest impact of this on the liquor industry is that a large number of low-end bare bottle liquor will be classified as "flavored liquor" and will no longer belong to liquor.

Judging from the current market, the most typical is the core product of low-end liquor leader Niulanshan, Bai Niu Er, whose ingredients include: water, sorghum, liquid liquor, and edible spices. According to the new standard, Bai Niu Er will no longer belong to liquor, but to flavor liquor.

In addition, the old village chief's 45-degree happiness wine also contains edible spices in its ingredients. After the implementation of the new national standard for liquor on June 1, these bare-bottle liquors may have to be clearly marked with the label of "flavored liquor" on the packaging. It may also be necessary to apply for a license for the production of blended wine.

In April 2022, the China Alcoholic Beverages Association issued a draft of the group standard for "Flavored Liquor", which clearly stipulates the terms and definitions, sensory requirements, physical and chemical requirements, food safety requirements, test methods, inspection rules, signs, packaging, transportation, storage, etc., which are applicable to the production, inspection and sales of flavored liquor. Flavored liquor was included in the new standard.

It is difficult to estimate what impact this series of changes will have on the bare bottle wine market. However, there is no doubt that if the lower-priced bare-bottle liquor wants to meet the new national standard "liquor" standard, it must increase the brewing cost and increase the selling price.

The new national standard for liquor is GB。The State Administration for Market Regulation (Standardization Administration of the People's Republic of China) issued an announcement stating that the current national standard GB for strong fragrance will be abolished on April 1, 2022, and the new national standard GB for strong fragrance will be implemented at that time. The new version of the strong flavor liquor standard has been issued for 15 years since the 2006 version, and it is also the fourth revision in 40 years.

Execution standards for liquor10781 and 20822 are the national liquor implementation standards, of which GB T10781 is also called solid-state liquor, and GB T20822 is also called solid-liquid liquor. GB T10781 is a solid-state fermentation liquor, which is made from sorghum, rice, glutinous rice and other grains through natural microbial fermentation, which is often referred to as pure grain liquor, while GB T20822 is a solid-liquid liquor, which is made by using no less than 30% solid-state liquor and liquid liquor (pure alcohol), which is often said to be alcohol blended liquor.

The chaos in the liquor market has existed for n years, and alcoholic liquor, blended liquor, various daqu, aging, and puree have stirred up the liquor market into a miasma. Some consumers even think: What kind of pure grain wine is there now, it is nothing more than alcohol blended wine, with a different packaging and name.

Whether it is liquor enterprises, operators or consumers, they are all looking forward to the relevant state departments to regulate and manage the liquor market.

Recently, the State Administration for Market Regulation (Standardization Administration of the People's Republic of China) issued the newly revised national standards for beverage wine and liquor, "GB T 15109-2021 Liquor Industry Terminology" (hereinafter referred to as "Liquor Industry Terminology") and "GB T 17204-2021 Beverage Liquor Terminology and Classification" (hereinafter referred to as "Beverage Liquor Terminology and Classification").

It is understood that the two national standards of the newly revised "Liquor Industry Terminology" and "Beverage Wine Terminology and Classification" clearly define the process characteristics of each flavor type of liquor such as light fragrance, strong fragrance and sauce aroma, and stipulate the relevant terms and definitions of liquor and beverage wine, and clarify the principles of classification of beverage liquor. It will be implemented in June 2022. With the introduction of more stringent new national standards, does it mean that more liquor products will lose their status as "liquor"?

Under the new national standard, what is "liquor".

Compared with the old version of the national standard, the biggest difference in the new national standard is that it delineates the standard of "grain wine".

The two newly revised national standards define liquor as "a distilled liquor made by cooking, saccharification, fermentation, distillation, aging and blending with grain as the main raw material, Daqu, Xiaoqu, bran koji, enzyme preparations and yeast as saccharification starter agents".

In this new standard, "grains" are the core point.

The latest "Liquor Industry Terminology" stipulates that solid-state liquor shall not use grain edible alcohol, other raw material edible alcohol, and food additives; Both liquid liquor and solid-liquid liquor can only use grain edible alcohol.

That is to say, the solid-state liquor directly uses grain fermentation, and the liquid and solid-liquid liquor can use edible alcohol, but it can only use grain edible alcohol instead of edible alcohol of other components.

The definition of "grains" is also explained in the "Liquor Industry Terminology", which refers to the raw grains and finished grains of grains and legumes, including rice, wheat, corn, sorghum, barley, barley, etc., and clarifies that potatoes are not included in the definition of grains.

In other words, the edible alcohol that was originally brewed by potato fermentation cannot be used in liquid or solid-liquid liquor in the future. In the old version of the national standard, there is no such limitation.

The "new national standard" for liquor was implemented on June 1: Niulanshan white bottle Erguotou is no longer liquor, and the industry is facing a reshuffle.

Reshuffle the strong aroma liquor: the grain as the raw material is called liquor, and the grain here is mainly grain-based, but if it is made from potatoes, candied fruit, etc., it is not liquor.

Add labeling requirements to the packaging of solid-state liquor to safeguard the rights and interests of consumers.

The problem of alcohol voids has been solved, and the range of alcohol content has been redefined.

It is clearly stated that "grain edible alcohol" cannot be used in liquor, and once used, it is not liquor, but prepared liquor.

The process characteristics of each flavor type of liquor, such as clear fragrance, strong aroma and sauce aroma of liquor, were re-clarified.

Solid-state liquor: This is the traditional way of brewing liquor, the old version of grain becomes grain, which is the limitation of raw materials; Blending becomes blending, which is the limitation of the proportion of fragrances. The types of koji are further restricted.

Liquid liquor: The old version can use various starches, sugars, and edible alcohol as raw materials, and can be flavored with additives. This is what used to be called alcoholic blended wine. The new version of the requirements must be grains as raw materials, and even if edible alcohol is added, it must be "cereal edible brewing alcohol".

Solid-liquid liquor: The solid-liquid version of the pharaoh version requires no less than 30% solid-state brewed liquor, simply put, edible alcohol mixed with "pure grain wine", but this ratio is actually unidentifiable, so the old version of the standard has no effect. The new version directly cancels the addition ratio of solid-state liquor, and uses edible alcohol brewed from cereals or the new version of liquid liquor as the base liquor, which can be blended with solid-state liquor.