T/ZTSS 0001-2020 Tongshan blazing white wine

Scope

Scope: This document specifies the product classification, technical requirements, hygiene requirements for the production and processing process, inspection rules, marking, labeling, packaging, and storage requirements of Tongshan Baijiu liquor. This document applies to colorless or colored Tongshan Baijiu made from sorghum as raw material, fermented and distilled using the traditional Tongshan Baijiu brewing process in the Tongshan Town area, with a floral aroma dominated by ethyl acetate. Main technical content: 5.1 Raw materials: It is recommended to use locally grown high-stalked and glutinous sorghum or southern glutinous sorghum as raw materials, which comply with the provisions of GB/T8231. The water used for production should be natural water collected within the geographical scope of Tongshan Town and comply with the provisions of GB5749. 5.2 Sensory requirements: The sensory requirements should comply with the provisions of Table 1. Table 1 Sensory requirements Item Raw Baijiu Aged Baijiu Non-aged Baijiu Color Output appearance Colorless or light yellow, clear and transparent, no suspended matter or sediment Ruby red, amber or light yellow, clear and transparent, no suspended matter or sediment Aroma Fresh and pure with ethyl acetate as the main component, elegant and rich ester aroma, well-balanced and full-bodied, with aged aroma Fresh and pure with ethyl acetate as the main component, elegant and rich ester aroma, well-balanced and full-bodied, with aged aroma Taste Mild and refreshing with well-balanced flavors and a sweet aftertaste Mild and refreshing with well-balanced flavors and a sweet aftertaste Mild and refreshing with well-balanced flavors and a sweet aftertaste Style With the typical style of this product With the obvious style of this product When the temperature of the Baijiu is below 10℃, it is allowed to appear white flocculent sediment or become opaque. Above 10℃, it should gradually return to no

Development Information

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