T/DHJ 001-2024 Active Group standards

T/DHJ 001-2024 Da'zhou Huangjiu

Publish Date: 2024-04-01 Implement Date: 2024-04-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/DHJ 001-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Drinks in general

Publish Date: 2024-04-01

Implement Date: 2024-04-01

Scope

Main technical content: Dai County yellow wine is a typical representative of northern-style yellow wine in China. It adopts typical northern brewing techniques, using local millet and groundwater from the Hutuo River Basin in the county as the main raw materials. After soaking and steaming until fully cooked, it is cooled by air to a specific temperature, mixed with Daqu as a saccharification and fermentation agent, and then transferred to the fermentation tank for stirring. After controlling the pre-fermentation process through traditional techniques, it is fermented for more than 180 days and then brewed through traditional techniques such as pressing, clarification, blending, boiling, and aging. It inherits the millennium-old brewing technology of yellow wine. It uses traditional Qingxiang-style low-temperature Daqu made from unique local ecological methods as a saccharification and fermentation agent, and is brewed using Dai County's unique millet as the main raw material and traditional manual production techniques. During the brewing process, no substances unrelated to the flavor of Dai County yellow wine are added, making it a grain wine with distinctive local terroir, unique brewing ecology, and clear typicity.