T/SXFIA 001-2019 Fragrance-type Daqu Baijiu

Scope

Scope: This standard specifies the terms and definitions, product grading, requirements, test methods, hygiene requirements during production and processing, inspection rules, labeling, marking, packaging, transportation, storage, and product recall for Qingxiang-style Daqu baijiu. This standard applies to Qingxiang-style Daqu baijiu. Main technical content: 3.1 Qingxiang-style Daqu baijiu Qingxiang-style Daqu baijiu is made from sorghum as the raw material, with barley and peas as the saccharifying and fermenting agents. It is produced through solid-state fermentation in earthen pits, solid-state distillation, aging, and blending. It does not directly or indirectly add edible alcohol or non-fermentation-derived coloring, aroma, or flavoring substances, and features the unique fragrance of Qingxiang-style Daqu baijiu. 4 Product grading According to different sensory and physical-chemical requirements, the products are divided into superior, first-class, and special grades. 5 Requirements 5.1 Raw materials requirements The raw materials shall comply with national food safety standards and relevant regulations. 5.2 Sensory requirements The sensory requirements shall comply with Table 1. Table 1 Sensory requirements **Item** Superior First-class Special **Color and appearance** Colorless or light yellow, clear and transparent, no suspended matter, no sediment, no impurities **Aroma** Fresh and pure aroma with elegant, comfortable, and harmonious aged wine aroma, grain aroma, yeast aroma, fruit aroma, floral aroma, nut aroma, and herbal aroma, etc. **Flavor** Mellow and sweet with a rich and delicate taste, well-balanced and refreshing, with a long aftertaste **Taste** Mellow and sweet with a rich and delicate taste, well-balanced and refreshing, with a long aftertaste **Style** With the unique style of this product With the typical style of this product With the distinct style of this product **Note**: a. When the

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