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GB/T 10781.6-2025: Quality requirements for baijiu - Part 6: Fengxiangxing baijiu
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GB/T 10781.6-2025: Quality requirements for baijiu - Part 6: Fengxiangxing baijiu

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ICS 67.160.10 CCSX61 National Standard of the People's Republic of China Replaces GB/T 14867-2007 Quality requirements for liquor - Part 6.Fengxiang-style liquor Released on August 1, 2025 Implementation on August 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 technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document is Part 6 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 14867-2007 Fengxiang-style Liquor. Compared with GB/T 14867-2007, except for structural adjustments and editorial In addition to the modifications, the main technical changes are as follows. a) The definitions of the terms “Fengxiang-style Baijiu” and “Jiuhai” (see 3.1 and 3.2 of the.2007 edition) have been changed, and the term “Loess Definitions of "mud cellar," "honey aroma," "sea of wine aroma," "almond aroma," and "mixed steaming and roasting" (see 3.3 to 3.7); b) Product classification has been deleted (see Chapter 4 of the.2007 edition); c) Added production process control requirements (see Chapter 4); d) The sensory requirements have been changed (see 5.1, 5.1 of the.2007 edition); e) The physical and chemical requirements have been changed to set requirements for products within one year and one year after the date of production (see 5.2, 5.2 of the.2007 edition); f) Deleted the hygiene requirements (see 5.3 of the.2007 edition); g) The test methods for "alcohol content" and "total acidity" have been changed (see 6.2.1, 6.2.2, Chapter 6 of the.2007 edition); h) Added test methods for production process control (see 6.4); i) The inspection rules have been changed (see 7.1, Chapter 7 of the.2007 edition). 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. Shaanxi Xifeng Liquor Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Shaanxi Taibai Liquor Co., Ltd. Limited Liability Company, Shaanxi Liulin Wine Industry Group Co., Ltd., Site Wine Co., Ltd., Hebei Hengshui Laobaigan Wine Industry Co., Ltd., Guoding Testing Technology (Chongqing) Co., Ltd. and Shandong Baimaiquan Wine Co., Ltd. The main drafters of this document are. Feng Yafang, Jin Chengyong, Liu Lili, Meng Zhen, Shen Min, Meng Xinli, Wu Shengwen, Zhao Xudong, Lu Hongyu, Zhang Yingyu, Guo Xinguang, Zhang Yongli, Li Shuntao, Zhu Ruixue, Wang Xinlei, Wang Kaiyuan, Yi Yingying, and Zhang Zirui. The previous versions of this document and the documents it replaces are as follows. --- First issued as GB/T 14867-1994 in.1994 and first revised in.2007; ---This is the second 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. There are twelve major flavor types of traditional Chinese liquor, of which Fengxiang type is one. In order to better guide consumers to intuitively understand the product characteristics of Fengxiang-style liquor, this document describes its main production methods in the informative Appendix A. At the same time, refer to the principles and methods of establishing sensory profiles given in GB/T 39625-2020, and take consumers as the The aroma characteristics of typical Fengxiang-style liquor products are described in easy-to-understand sensory terms, and an aroma characteristic profile is given in the informative Appendix B. Intention is to clearly convey the product characteristics of Fengxiang-style 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. The quality requirements for the production, inspection and sales of three different types of liquor, including solid-liquid liquor, are planned to be divided into 15 parts. constitute. --- Part 1.Luzhou-flavor liquor. The purpose is to standardize the quality requirements of Luzhou-flavor liquor. --- Part 2.Light-fragrance liquor. The purpose is to standardize the quality requirements of light-fragrance liquor. --- Part 3.Rice-flavored liquor. The purpose is to standardize the quality requirements of rice-flavored liquor. --- Part 4.Maotai-flavor liquor. The purpose is to standardize the quality requirements of Maotai-flavor liquor. --- Part 5.Soybean-flavored liquor. The purpose is to standardize the quality requirements of soy-flavored 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 Baigan-flavored liquor. The purpose is to standardize the quality requirements of Lao Baigan-flavored 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 liquor - Part 6.Fengxiang-style liquor

1 Scope

This document specifies the production process control requirements, technical requirements, inspection rules and marking, packaging, transportation, storage, and description of Fengxiang-style liquor. The corresponding test methods. This document applies to the production, inspection and sales of Fengxiang-style 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 Fengxiangxingbaijiu It uses sorghum, barley, peas and wheat as raw materials, uses Daqu as saccharification and fermentation agent, uses loess mud pit as fermentation container, and adopts mixed steaming and mixed burning process. It is made through solid fermentation, solid distillation, aging and blending in wine sea, without adding edible alcohol or alcohol produced by non-self-fermentation directly or indirectly. Liquor with color, aroma and flavor substances. [Source. GB/T 15109-2021, 3.5.12, modified] 3.2 Jiuhai Made of rattan or wood, with blood and other materials as adhesive, pasted with hemp paper, and then coated with beeswax and other materials on the inner wall, and then dried. A container for storing wine. Note. See Appendix C for a diagram of the wine vat. [Source. GB/T 15109-2021, 3.2.4.3, modified] 3.3 An underground cellar is built with bricks and mud, with the cellar mouth flush with the ground and loess mud applied to the cellar walls. It is a container used for solid-state fermentation. 3.4 honeyaroma The aroma of white wine is similar to honey. ...