T/TAOWBOL 0007-2023 "The quality grading of sorghum for making strong aroma baijiu in Luzhou, China."

Scope

Scope: This document specifies the terminology and definitions of high-quality sorghum for brewing Luzhou-style aromatic liquor, general quality requirements, quality grading, inspection methods, inspection rules, packaging, storage, and transportation. This document applies to the acquisition, inspection, storage, and use of sorghum for brewing and experimental demonstration in Luzhou City, Sichuan Province. Main Technical Content: "Quality Grading Standard for Sorghum Used in Brewing Luzhou-style Aromatic Liquor" (Draft for Public Comment) Explanation of the Preparation of the Standard I. Background Liquor is a characteristic and advantageous industry of Sichuan, and sorghum is the main raw material for liquor brewing, as well as the first workshop of liquor production. Its quality has a significant impact on the flavor and yield of liquor. Different types of sorghum vary greatly in their brewing quality characteristics, resulting in vastly different brewing outcomes. Even within the same type of sorghum, its quality grade differences also have a significant impact on brewing quality. Currently, the industry lacks corresponding quality standards for brewing sorghum. In recent years, with consumers placing higher demands on liquor quality, the requirements for the quality of brewing sorghum have become increasingly stringent. To standardize the quality standards for brewing sorghum in Luzhou-style aromatic liquor and improve the quality and competitiveness of Luzhou liquor products, we have developed the "Quality Grading Standard for Sorghum Used in Brewing Luzhou-style Aromatic Liquor" group standard. Due to the differences in the brewing processes of different aromatic liquor styles, the quality requirements for raw materials also vary slightly. This document primarily establishes relevant quality grading standards for the storage and inspection of sorghum used in brewing Luzhou-style aromatic liquor. II. Purpose The purpose of formulating thi

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