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GB/T 10781.5-2025: Quality requirements for baijiu - Part 5: Chixiangxing baijiu
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GB/T 10781.5-2025: Quality requirements for baijiu - Part 5: Chixiangxing baijiu

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ICS 67.160.10 CCSX61 National Standard of the People's Republic of China Replaces GB/T 16289-2018 Quality requirements for liquors Part 5.Soybean-flavor liquors Released on 2025-03-28 2026-04-01 implementation State Administration for Market Regulation The National Standardization Administration issued

Foreword

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 technical requirements related to quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document is part 5 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 8.Strong sauce and flavor liquor; --- Part 9.Sesame-flavored liquor; --- Part 10.Laobaigan-flavor liquor; --- Part 11.Rich-flavor liquor. This document replaces GB/T 16289-2018 "Soybean-flavored Liquor". Compared with GB/T 16289-2018, except for structural adjustments and editorial changes, In addition to the modifications, the main technical changes are as follows. a) Product classification has been deleted (see Chapter 4 of the.2018 edition); b) Added production process control requirements (see Chapter 4); c) The sensory requirements have been changed (see 5.1, 5.1 of the.2018 edition); d) 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,.2018 edition). 5.2); e) Food safety requirements have been deleted (see 5.4 of the.2018 version); f) The test methods for "alcohol content" and "total amount of acid esters" have been changed (see 6.2.1, 6.2.4, Chapter 6 of the.2018 edition); g) Added the test methods for "total ester" and "total acid" (see 6.2.2, 6.2.3); h) Added the requirement to inspect production record documents before products leave the factory (see 7.1). 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 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. Guangdong Shiwan Distillery Group Co., Ltd., Guangdong Food Industry Research Institute Co., Ltd., Guangdong Jiujiang Distillery Co., Ltd., Guangdong Shunde Distillery Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Guangdong Food Inspection Institute (Guangdong Liquor Testing Center), Si Te Liquor Co., Ltd. The main drafters of this document are. Feng Zhiqiang, Liang Siyu, He Songgui, Xiao Yongjian, Meng Zhen, Wang Tingcai, Wu Shengwen, He Guoliang, Zhuang Junyu, Zhang Yingyu, Zheng Yangyun, Lin Dan, Sun Wenjia, and Lu Hongyu. The previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 16289-1996 in.1996, first revised in.2007, second revised in.2018; ---This is the third revision.

Introduction

Baijiu is a traditional distilled liquor in my country. Its unique production process of solid (semi-solid) fermentation and distillation of various microorganisms has formed various characteristics of Baijiu. There are twelve major flavor types of traditional Chinese liquor, and soy sauce flavor liquor is one of them. In order to better guide consumers to intuitively understand the product characteristics of soy-flavor liquor, this document describes its main production process in the informative appendix. At the same time, refer to the principles and methods for establishing sensory profiles given in GB/T 39625-2020, based on the consumer's The aroma characteristics of typical products of soy-flavor liquor are described in easy-to-understand sensory terms, and a schematic profile of the aroma characteristics is given in the informative appendix. The picture is convenient for clearly conveying the product characteristics of soy sauce-flavored liquor to consumers. Esters and organic acids are important flavor and aroma substances in liquor. Under natural conditions, organic acids and alcohols react reversibly with esters. The conversion reaction is conducive to the stability and coordination of product quality style within a certain period of time. The objective law of ester conversion puts forward different physical and chemical index requirements for products within one year and one year after the production date. Production of three different types of liquor, including solid liquor, liquid liquor and solid-liquid liquor. GB/T 10781 "Quality Requirements for Liquor" aims to establish the production process control requirements, quality standards and product styles of different liquors. Requirements and test methods are planned to consist of 15 parts. --- Part 1.Luzhou-flavor liquor. The purpose is to standardize the quality requirements of Luzhou-flavor liquor. --- Part 2.Light-flavor liquor. The purpose is to standardize the quality requirements of light-flavor liquor. --- Part 3.Rice-flavor liquor. The purpose is to standardize the quality requirements of rice-flavor liquor. --- Part 4.Maotai-flavor liquor. The purpose is to standardize the quality requirements of Maotai-flavor liquor. --- Part 5.Soybean-flavor liquor. The purpose is to standardize the quality requirements of soy-flavor liquor. --- Part 6.Fengxiang-style liquor. The purpose is to standardize the quality requirements of Fengxiang-style liquor. --- Part 7.Special-flavor liquor. The purpose is to standardize the quality requirements of special-flavor liquor. --- Part 8.Strong sauce and flavor liquor. The purpose is to standardize the quality requirements of strong sauce and flavor liquor. --- Part 9.Sesame-flavored liquor. The purpose is to standardize the quality requirements of sesame-flavored liquor. --- Part 10.Lao Bai Gan flavor liquor. The purpose is to standardize the quality requirements of Lao Bai Gan flavor liquor. --- Part 11.Rich-flavor liquor. The purpose is to standardize the quality requirements of rich-flavor liquor. --- Part 12.Dongxiang-type liquor. The purpose is to standardize the quality requirements of Dongxiang-type liquor. --- Part 13.Liquid-process liquor. The purpose is to standardize the quality requirements of liquid-process liquor. --- Part 14.Solid-liquid process liquor. The purpose is to standardize the quality requirements of solid-liquid process liquor. --- Part 15.Xiaoqu solid state liquor. The purpose is to standardize the quality requirements of Xiaoqu solid state liquor. Quality requirements for liquors Part 5.Soybean-flavor liquors

1 Scope

This document specifies the production process control requirements, technical requirements, inspection rules, marking, packaging, transportation and storage of soy-flavor liquor. The test method. This document applies to the production, inspection and sales of soy-flavor liquor.

2 Normative references

The contents of the following documents constitute 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 inspection and marking, packaging, transportation and storage of liquor GB 12456 National Food Safety Standard Determination of Total Acid in Food GB/T 15109 Terminology for liquor industry JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods

3 Terms and definitions

The terms and definitions defined in GB/T 15109 and the following apply to this document. 3.1 Chixiangxingbaijiu Rice or pre-crushed rice is used as raw material, after steaming, large wine cake (3.2) is used as the main saccharification and fermentation agent, and the saccharification and fermentation process is adopted. It is made by distillation, aging and steeping (3.3) and blending, without adding edible alcohol or color, aroma or flavor produced by fermentation itself directly or indirectly. Flavor substances, white wine with soy flavor characteristics. [Source. GB/T 15109-2021, 3.5.13] 3.2 Dajiubing The block-shaped koji is made by inoculating rice and soybeans as the main raw materials and cultivating them. [Source. GB/T 15109-2021, 3.3.1.4] 3.3 The base wine is stored and aged in a container containing fat pork that has been heated to maturity and soaked in the wine for a certain period of time. [Source. GB/T 15109-2021, 3.4.64] ...