T/GLHLOF 2-2025 Quality Standards for Glutinous Sorghum Used in the Production of Sauce-Flavored Liquor

Scope

Scope: This document specifies the quality and hygiene requirements, inspection methods, packaging, transportation, and storage of glutinous sorghum for brewing aromatic-flavor liquor in Guoling County, Sichuan Province. This document applies to the quality evaluation of glutinous sorghum for brewing aromatic-flavor liquor within the administrative scope of Guoling County. Main Technical Content: 3. Terms and Definitions: This document does not define any specific terms or definitions. 4. Quality and Hygiene Requirements 4.1 Quality Requirements 4.1.1 Sensory Indicators: The sensory indicators of glutinous sorghum for brewing aromatic-flavor liquor shall meet the requirements of Table 1. Table 1: Requirements for Sensory Indicators of Glutinous Sorghum for Brewing Aromatic-Flavor Liquor Indicator Requirements Color: The inherent color of sorghum with good luster, generally dark red, dark brown, or brown-purple. Appearance: Grains should be full, intact, uniform in size, with compact texture, small grains and thick skins, oval in shape, and compact texture in cross-section. After steaming and cooling, the number of cracked grains should be less than 20%. It should have good stickiness and strong adhesiveness. Odor: It should have the inherent plant aroma of the product, without any abnormal odors. After steaming, the grain aroma should be rich. 4.1.2 Physical and Chemical Indicators: The physical and chemical indicators of glutinous sorghum for brewing aromatic-flavor liquor shall meet the requirements of Table 2. Table 2: Requirements for Physical and Chemical Indicators of Glutinous Sorghum for Brewing Aromatic-Flavor Liquor Indicator Requirements Tannin (%) ≥ 1.2 Total Starch (dry basis) / (g/100 g) ≥ 68 Thousand Grains Weight (dry basis) / (g) 16.0~22.0 Impurities (%) ≤ 1.0 Imperfect Grains (%) ≤ 3.0 Shelled Grains (%) ≤ 3.0 Intermixing Rate (%) ≤ 1.0 Moisture (%) ≤ 13.5 Specific Gravity (g/L) ≥ 730 Branch Chain Starch Accounting for Total Starch (%) ≥ 95 4.2 Hyg

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