T/JXSP 001-2023 Active

This document specifies the terms and definitions, requirements, food additives, hygiene requirements for the production and processing process, inspection rules, marking, labeling, packaging, transportation, and storage of Dangtang Qingming Wine. This document is applicable to wines made during the Qingming Festival using glutinous and rough rice, glutinous rice, and water as the main raw materials, with koji and/or yeast as fermentation agents. The process includes soaking rice, washing rice, steaming, cooling, fermentation, distillation, etc. to produce glutinous and rough rice dregs, sweet wine, and distilled wine. After blending the glutinous and rough rice dregs with sweet wine and distilled wine in a certain proportion and aging in barrels for more than 3 years, the fermented wine is filtered, juiced, and packaged.