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GB/T 10781.15-2025: Quality requirements for baijiu - Part 15: Xiaoqu solid-state fermentation baijiu
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GB/T 10781.15-2025: Quality requirements for baijiu - Part 15: Xiaoqu solid-state fermentation baijiu

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ICS 67.160.10 CCSX61 National Standard of the People's Republic of China Replaces GB/T 26761-2011 Liquor quality requirements Part 15.Xiaoqu solid-state liquor Released on June 30, 2025 Implementation on July 1, 2026 State Administration for Market Regulation The National Standardization Administration issued

Preface

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting. This document specifies the quality-related technical requirements. For food safety-related requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document is Part 15 of GB/T 10781 “Quality Requirements for Liquor”. GB/T 10781 has been published in the following parts. --- Part 1.Luzhou-flavor liquor; --- Part 2.Light-flavor liquor; --- Part 3.Rice-flavored liquor; --- Part 4.Maotai-flavor liquor; --- Part 5.Soybean-flavored liquor; --- Part 6.Fengxiang-style liquor; --- Part 7.Special flavor liquor; --- Part 8.Strong sauce and flavor liquor; --- Part 9.Sesame-flavored liquor; --- Part 10.Laobaigan-flavored liquor; --- Part 11.Rich-flavor liquor; --- Part 15.Xiaoqu solid-state liquor. This document replaces GB/T 26761-2011 "Xiaoqu solid-state liquor". Compared with GB/T 26761-2011, except for the structural adjustment and In addition to the logical changes, the main technical changes are as follows. a) The definition of the term "Xiaoqu solid-state liquor" has been changed (see 3.1 of the.2011 edition), and the definition of "Xiaoqu aroma" has been added (see 3.2); b) Product classification has been deleted (see Chapter 4 of the.2011 edition); c) Added production process control requirements (see Chapter 4); d) The sensory requirements have been changed (see 5.1, 5.1 of the.2011 edition); e) The physical and chemical requirements have been changed, and requirements for products have been made within one year and one year after the date of production (see 5.2,.2011 edition). 5.2), added the requirements and test methods for the total amount of acid esters (see 5.2, 6.2.3); f) Deleted the hygiene requirements (see 5.3 of the.2011 edition); g) The net content requirements have been changed (see 5.3, 5.4 of the.2011 edition); h) The test methods for "alcohol content" and "total acidity" have been changed (see 6.2.1, 6.2.2, Chapter 6 of the.2011 edition); i) Added test methods for production process control (see 6.4); j) The inspection rules have been changed (see Chapter 7, Chapter 7 of the.2011 edition); k) Added examples of the main production process flow of Xiaoqu solid-state liquor and schematic profiles of the aroma characteristics of different grades of Xiaoqu solid-state liquor Figure (see Appendix A and Appendix B). Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by the China Light Industry Federation. This document is under the jurisdiction of the National Technical Committee for Standardization of Liquor (SAC/TC358). This document was drafted by. Jinpai Co., Ltd., Chongqing Jiangjin Distillery (Group) Co., Ltd., Yunnan Yulinquan Distillery Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Hubei Zhijiang Winery Co., Ltd., Chongqing Jiangji Winery Co., Ltd., Sichuan Tujiu Winery Co., Ltd. Co., Ltd., Zhejiang Wucheng Wine Co., Ltd., Hubei Daohuaxiang Wine Co., Ltd., Zhejiang Zhizhonghe Industrial Co., Ltd., Sichuan Yuankun Education Technology Co., Ltd., Shandong Baimaiquan Winery Co., Ltd., Guangxi Yantaishan Winery Co., Ltd., Hainan Coconut Island (Group) Co., Ltd. Company, Sichuan Provincial Food Inspection Institute, Yantai Standard Metrology Inspection and Testing Center. The main drafters of this document are. Yang Qiang, Zhu Dan, Li Xiumei, Meng Zhen, Zhang Ming, Shao Jiayan, He Zongjun, Zhu Tikang, Wan Xiaofeng, Lu Hongyu, Tong Guoqiang, Guo Xinguang, Pan Chunfang, Zhong Yuchen, Chen Li, Li Qingteng, Zhang Yingyu, Wei Zhengyue, Wang Shaoling, Xu Xuming, Xu Yuecheng, Wu Xin, and Wang Enhui. The previous versions of this document and the documents it replaces are as follows. ---First published in.2011 as GB/T 26761-2011; ---This is the first revision.

introduction

Baijiu is a traditional distilled liquor in my country. Its unique multi-microbial solid (semi-solid) fermentation and distillation production processes have formed various characteristics of Baijiu. style. In order to better guide consumers to intuitively understand the product characteristics of Xiaoqu solid-state liquor, this document describes its main production methods in the information appendix. At the same time, refer to the principles and methods of establishing sensory profiles given in GB/T 39625-2020 to The aroma characteristics of typical Xiaoqu solid-state liquor products are described in sensory terms that are easy for readers to understand, and an aroma characteristic profile is given in the informative appendix. The schematic diagram is provided to clearly convey the product characteristics of Xiaoqu solid-state liquor to consumers. Esters and organic acids are important flavor and aroma substances in liquor. Under natural conditions, organic acids and alcohols react with esters in a reversible manner. The conversion reaction is conducive to the stability and coordination of product quality style within a certain period of time. The objective laws of ester conversion put forward different physical and chemical index requirements for products within one year and one year after the production date. GB/T 10781 "Quality Requirements for Liquor" was formulated to standardize solid-state liquor and liquid-state liquor, including the twelve major flavor types. As well as the quality requirements for three different types of liquor, including solid-liquid method liquor, during the production, inspection and sales processes. GB/T 10781 is intended to be divided into the following parts. --- Part 1.Luzhou-flavor liquor; --- Part 2.Light-flavor liquor; --- Part 3.Rice-flavored liquor; --- Part 4.Maotai-flavor liquor; --- Part 5.Soybean-flavored liquor; --- Part 6.Fengxiang-style liquor; --- Part 7.Special flavor liquor; --- Part 8.Strong sauce and flavor liquor; --- Part 9.Sesame-flavored liquor; --- Part 10.Laobaigan-flavored liquor; --- Part 11.Rich-flavor liquor; --- Part 12.Dongxiang-style liquor; --- Part 13.Liquor made by liquid method; --- Part 14.Liquor made by solid-liquid process; --- Part 15.Xiaoqu solid-state liquor. Liquor quality requirements Part 15.Xiaoqu solid-state liquor

1 Scope

This document specifies the production process control requirements, technical requirements, inspection rules, marking, packaging, transportation and storage of Xiaoqu solid-state liquor. The test method is described. This document applies to the production, inspection and sales of Xiaoqu solid-state liquor.

2 Normative references

The contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to This document. GB 5009.225 National Food Safety Standard Determination of Ethanol Concentration in Wine and Edible Alcohol GB/T 10345 Analysis method for liquor GB/T 10346 Rules for the inspection, marking, packaging, transportation and storage of liquor GB 12456 National Food Safety Standard Determination of Total Acidity in Foods GB/T 15109 Terminology for the Liquor Industry JJF1070 Rules for Metrological Inspection of Net Content of Pre-packaged Commodities

3 Terms and Definitions

The terms and definitions defined in GB/T 15109 and the following apply to this document. 3.1 Using sorghum and other grains as raw materials, using Xiaoqu or root mold as saccharification and fermentation agents, through solid fermentation in tanks, jars, and other containers, solid distillation, Liquor that is aged and blended without the direct or indirect addition of edible alcohol or color, aroma, and flavor substances not produced by its own fermentation. Note. After the raw materials are steamed, they are first saccharified and then fermented. 3.2 Xiaoqu-aroma The participation of Xiaoqu in fermentation gives the liquor its characteristic aroma. 4.Production process control requirements 4.1 Raw materials The raw materials are sorghum and other grains and water, and the corresponding standards and requirements should be met, and the sorghum is not crushed. 4.2 Saccharification and fermentation agents With rice or sorghum as the main raw material or Guanyin soil as the carrier, appropriate amount of herbs can be added, koji mother can be inoculated, pure strain microorganisms can be inoculated ...