T/FHQJ 0001-2021 Active Group standards

T/FHQJ 0001-2021 Fujian red yeast rice wine

Publish Date: 2021-12-17 Implement Date: 2022-01-01 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/FHQJ 0001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Fermented wine

ICS Name: Spices and seasonings

Publish Date: 2021-12-17

Implement Date: 2022-01-01

Scope

Main technical content: Within the administrative jurisdiction of Fujian Province, using glutinous rice as the raw material, and brewing red koji or Wu Yi red koji as the main saccharification and fermentation agents, without adding food additives such as edible alcohol and caramel color, using traditional crafts to steam, spread and cool, put into jars or tanks, open the rake, ferment, press, filter, stew or smoke the wine, store, and blend to make natural-colored fermented wine, which is known as Fujian red koji wine