GB/T26760-20 1 1, as the first national standard specifically for Maotai-flavor liquor, clearly stipulated relevant technologies: Maotai-flavor liquor should not contain aroma-presenting, taste-presenting and color-presenting substances produced by edible alcohol and non-liquor fermentation, but should be made from sorghum, wheat and water by traditional solid-state fermentation technology to ensure the quality of Maotai-flavor liquor.
In addition to the regulations on blending process, GB/T26760-20 1 1 also clearly stipulates the food additives in white wine, and it is not allowed to add substances with color, aroma and taste produced by non-white wine fermentation. Therefore, it is forbidden to add various food additives such as flavors and pigments.
Matters needing attention in the storage of Maotai-flavor liquor
Generally speaking, the environmental temperature of maotai-flavor liquor storage should not exceed 30℃, and the ideal storage temperature should be in the range of 15℃~20℃, at which the liquor can be well aged.
The higher the temperature, the greater the volatility of alcohol, which is prone to problems such as "deviation"; When the temperature is too low, the molecular activity of wine body decreases, which is not conducive to physical and chemical changes. In addition, to prevent the temperature difference from changing too much, maintaining a constant temperature is very important for the storage of alcohol.
Refer to the above? Baidu Encyclopedia-Maotai-flavor Liquor