The national standard for luzhou-flavor liquor was formally implemented

2022-06-08 0 By

The new version of luzhou-flavor liquor standards has been implemented 15 years after the 2006 version, and is the fourth revision in 40 years.With the continuous progress and innovation of wine making technology and process, the subdivision of luzhou-flavor liquor is increasingly enriched, and the revision of the standard will become an important milestone in the history of liquor.On April 1, 2022, “GB/T 10781.1 Liquor Quality Requirements part 1: Luzhou-flavor Liquor” was officially implemented.Compared with the 2006 edition, the 2021 edition mainly revised the standard name and English name, added the introduction, revised the definition of luzhou-flavor liquor, added the terms and definitions of the total amount of acid esters, adjusted the alcohol range of high and low alcohol liquor, revised the requirements of physical and chemical indexes, etc.One changed the name of the standard in accordance with the recommended national standards out specific requirements for review, and the preliminary conclusion, Suggestions to integrate all liquor products standard for part of the standard, and define the standard for quality standard, no longer involved in food safety requirements of related content, reflected from the standard name, so the standard name changed to the liquor quality Part 1 of luzhou-flavor liquor “,The standard code remains GB/T 10781.1.Since there is no content of safety indicators, it means that after the implementation of the standard, enterprises implementing the standard alone default to meet the mandatory food safety national standard.The English name of Luzhou-flavor liquor is changed from “Strong Flavour Chinese spirits” to “Nongxiangxing Baijiu”, which makes “Nongxiangxing Baijiu” become a proper noun.In particular, the transliteration of “Baijiu” helps foreign consumers to recognize the difference between baijiu and other distilled spirits.The introduction part is added to explain the objective changes of physical and chemical indexes of liquor in the storage process, so that the standard users can better understand the reasons for the different physical and chemical indexes in the new standard.Iv Revised the definition of Luzhou-flavor liquor compared with the old standard, the new definition of Luzhou-flavor liquor emphasizes “Luzhou-flavor Daqu”, “mud pit solid fermentation”, “no direct or indirect addition of edible alcohol and non-own fermentation of color, flavor and taste substances”.On the one hand, the traditional process of luzhou-flavor liquor was strengthened, on the other hand, the use of additives and edible alcohol was also more strictly and carefully limited, which was conducive to the standardized development of Luzhou-flavor liquor.Wu added the term and definition of total acid ester mainly to solve the problem of hydrolysis of esters in storage. Total acid ester was defined as “the total content of total acid and total ester in liquor per unit volume”.Lu adjusted the alcohol content in order to implement the spirit of national standardization in 2019 and promote high-quality development of the industry. In combination with the actual conditions of luzhou-flavor liquor products, the alcohol content of high alcohol liquor in the new standard is, and that of low alcohol liquor is, which solves the gap between 40.1%vol and 40.9% Vol of the original 2006 version.Revised sensory requirements In terms of sensory requirements, the new standard has revised the sensory requirements of “color and appearance, aroma, taste, taste and style” for high alcohol wine and low alcohol wine.In addition, the new standard, pay more attention to liquor on the consumer end expression in the 2006 version of the standard “as the main body of ethyl caproate composite aroma” instead of the new compound, comfortable, mainly “pit aroma, aroma”, weakening the concept of ethyl caproate, emphasizes the pit aroma, its purpose is to help consumers to establish a high quality of liquor perception, perception and comprehension,This also echoes with the elimination of ethyl caproate as the main compound flavor in luzhou-flavor liquor definition.According to the test data of Luzhou-flavor liquor samples, the total amount of acid ester was set as follows: Total amount of acid ester (high strength liquor grade) ≥35.0 (mmol/L);The total amount of acid ester (grade 1 of high alcohol wine) ≥30.0 (mmol/L);Total acid ester (low alcohol wine quality) ≥25.0 (mmol/L);The total amount of acid ester (first grade of low alcohol wine) ≥20.0 (mmol/L).The setting of hexanoic acid + ethyl hexanoic acid is as follows: hexanoic acid + ethyl hexanoic acid (excellent wine) ≥1.5 (g/L);Hexanoic acid + ethyl hexanoate (first grade of high alcohol wine) ≥1.0 (g/L);Hexanoic acid + ethyl hexanoic acid (low alcohol wine quality) ≥0.8 (g/L);Hexanoic acid + ethyl hexanoate (first grade of low alcohol wine) ≥0.5 (g/L).In order to ensure the quality of luzhou-flavor liquor products, except for alcohol and solids, total acid, total ester and ethyl caproate are still tested and judged according to the physical and chemical indexes of Nine modified to follow the acid ester change rule of Luzhou-flavor liquor products.Products one year after the production date shall be tested and judged according to the total amount of acid ester and ethyl hexanoate.Mainly because:Ester material will over time become acid hydrolysis reaction class material and alcohols, factory test of total acid, follows data may change as the market circulation time, lead to no longer qualified products, in order to solve the objective existence in liquor product shelf life sampling “acid esters content decreased” phenomenon, scientifically puts forward the concept of “total esters,And to the product after one year of acid ester combined determination of the difference.The determination method of total acid ester and hexanoic acid content in Appendix A liquor and appendix B liquor is added to the determination method of total acid ester in Appendix A liquor and the determination method of hexanoic acid content in Appendix B liquor, which is more conducive to the implementation of the actual determination of the operation standard.