It is a good thing to correct the chaos of the national standard for liquor. As for alcoholic liquor worth more than ten yuan, you can sell it. The premise is that you use edible alcohol. It can only be called mixed liquor, not liquor. I hope the country will standardize on it. Make more efforts to let people buy real soy sauce, vinegar, honey, etc.
Recently, the new national standard for liquor has been introduced ("GB/T 15109-2021 Liquor Industry Terminology"). In the future, things like Niulanshan Erguotou will The liquor cannot be called liquor.
In the past, the definition of liquor was somewhat confusing. In fact, there was no standard definition for what people often referred to as "grain liquor." This has led some wineries to use a large amount of alcohol and spices to blend liquor, taking into account cost or product positioning issues, and rely on low prices to attract consumers. Most of the liquors on the market that cost a few yuan or more than a dozen yuan are like this.
This raises a question: how to reasonably distinguish these low-end blended wines from traditional craft liquor, that is, respect consumers' right to know, and guide consumers to consume rationally?
The new national standard solves this problem very well. According to the production process of liquor, liquor can be divided into: solid liquor, liquid liquor, and solid-liquid liquor. According to the "GB/T 15109-2021 Liquor Industry Terminology", no matter which of the above processes is used to produce liquor, color, aroma and taste substances that are not produced by its own fermentation cannot be added directly or indirectly, that is to say, flavors cannot be added.
Solid-state liquor also requires that no edible alcohol be added. Liquid liquor and solid-liquid liquor can use edible alcohol, but the source of the alcohol must be grain-based edible alcohol. In this way, alcohol produced by the fermentation of sweet potatoes, potatoes or even molasses, a by-product of sugar production, cannot be added to liquor.
The new national standards will be officially implemented from June 1, 2022. By then, those blended low-end liquors will no longer be called liquors, but will be classified as prepared liquors. I think it is finally necessary to clarify these blended wines with added flavors and alcohol.
The origin of these blended wines can be traced back to the years when our country was in dire straits. At that time, keeping the people fed and clothed was still a problem. The traditional brewing method consumed a lot of food. In that era of shortage of materials and lack of entertainment activities, how to keep the people fed and drink alcohol became a question. A very serious question.
There are always more methods than difficulties. Shandong began to try to use dry sweet potato wine alcohol, and then blended it with essence, saccharin and water to make wine without using grain. This sweet potato wine that doesn't taste very good, also known as "three essences and one water", is the predecessor of blending wine.
Today, blended wine has completed its historical mission, and the Chinese no longer have to worry about whether food should be used for making wine or for eating. Let us raise a toast together to commemorate the blending of wine and those years of thorny road and burning passion.
Then ask, which winery doesn’t blend?
The key to the quality of liquor lies in storage and aging, which is the accumulation of time and history. Nowadays, everyone is eager for quick success and quick profit, just blending a flavor.
Even Maotai is blended, and it has a national patent!
I will buy newly produced liquor from now on
If you feel uncomfortable drinking it, it is best to stop production
Does the new national liquor standard prohibit blending liquor?