T/JSJLXH 004-2024 Fragrant-Flavored White Wine (Distilled Liquor)

Scope

Scope: This document specifies the product classification, requirements, analysis methods, inspection rules, and marking, packaging, transportation, and storage of Yuxiang-style baijiu. This document is applicable to the production, inspection, and sales of Yuxiang-style baijiu. Main technical content: 3. Terms and definitions: The terms and definitions defined in GB/T 15109 are applicable to this document. Yuxiang-style baijiu is made from water, sorghum, and wheat as raw materials, with medium-high temperature Daqu, high-temperature Daqu, and unique enhanced gluten Daqu as saccharification and fermentation agents. It uses specially designed clay pits as fermentation containers. The process includes high-temperature steaming of raw materials, continuous steaming of residue, unique enhanced gluten Daqu and high-temperature Daqu for high-temperature stacking, and secondary addition of medium-high temperature Daqu for pit fermentation. It undergoes solid-state distillation, segmented quality reception, pottery jar aging, and blending and adjustment. It does not directly or indirectly add edible alcohol or non-fermentation-derived coloring, aroma, and flavoring substances. It features a pleasant and elegant compounded layered aroma, a thick body, and a typical baijiu style. 4. Product classification: - Alcohol content range: 40% vol ≤ alcohol content ≤ 68% vol; - Grading: According to product quality, it is divided into Superior and First Grade. 5. Raw material requirements: 5.1.1 Wheat shall comply with the provisions of GB 1351. 5.1.2 Sorghum shall comply with the provisions of GB/T 8231. 5.1.3 Production water shall comply with the provisions of GB 5749. 5.1.4 Medium-high temperature Daqu shall comply with the provisions of Appendix A. 5.1.5 High-temperature Daqu shall comply with the provisions of Appendix A. 5.1.6 Enhanced gluten Daqu shall comply with the provisions of Appendix A.

Development Information

Related Standards