The First Batch Of Liquor Year Liquor Officially Listed Group Standards Issued Regulatory Requirements High

In a bottle of wine, the original wine has a wine age of 8 years, which accounts for 48.75% of the whole liquor body. It accounts for 26.56% of the original wine stored for 12 years, and 16.85% of the original wine consumed over the past 15 years.

In October 21st, the economic report reporters in twenty-first Century saw a bottle of Maotai flavor liquor produced in Maotai Town at the China International Wine Exposition, which was just finished in Shanghai. Its wine box actually had the logo of all kinds of original wine. Under the table of the original wine content, it clearly stated: the weighted average age of the product is 10 years.

This bottle of "Guotai" brand Maotai flavor liquor produced by Guizhou Guotai liquor industry Limited by Share Ltd is one of the first batch of liquor year brew approved by China Wine Association.

Nowadays, not only can the liquor year be arbitrary, but the certified liquor has many "magic mantras" on the bottle: according to the group standard "liquor year wine" T/CBJ2101-2019, which was implemented in March this year, in addition to meeting the relevant national food labeling standards, the annual wine product label should also include but not limited to the following information: year registered trademark, years of age, raw materials, year wine admittance number, product record number, annual wine detailed information inquiry entry, etc.

However, it was not until the end of October that the first batch of liquor aged by standard was released. In October 18th, "real year, ingenuity quality, interpretation of the standard of Chinese liquor year and the 10 year new conference of China and Taiwan", Liu Zhenguo, Deputy Secretary General of the China Liquor Association, introduced the "liquor year wine" group standard as the first condition of the year's wine standard access in the formulation of the "credit year liquor" standard. Its purpose is to clearly tell consumers what the year wine is, and not to let the number marked on the year's wine product become the "symbol" of Mongolia.

After 13 years, the group standard of liquor year wine was finally released. However, according to the twenty-first Century economic report reporter, not only does the liquor identification technology require high technical requirements, but also the traceability process is complex. During the trial operation and formal implementation of the liquor standard in the early years, many enterprises did not understand the standard text accurately and did not reach the designated position, which led to the postponed progress of the liquor in the year.

Technology testing to restore real years

For a long time, the liquor has been called "the emperor's new clothes" by the industry.

In the eyes of many consumers, year wine is good wine, old wine is good wine, and the larger the number of products marked, the older the wine, the better. As a result, the age of wine is getting more and more marked. A few drops of wine have been extracted from the old wine altar. The product is the year of old wine. Some wine age is older than the time of building the factory. These so-called year wines are often priced high, tens of thousands of yuan a bottle, fool customers.

Well, is liquor stored in the older the better?

Lai Dengyi, the first Chinese brewing master, said in an interview with the economic news reporters in twenty-first Century, "wine is the fragrance of Chen". Shen Yifang, the late expert of liquor making in China, also said that after 3-5 years' storage, the liquor was soft and mellow, suitable for the needs of liquor consumers, and its aroma had been weakened after storage. But to develop elegantly, it is actually "wine is the spirit of Chen". Guo Xinguang, director of the national food fermentation Standardization Center, proposed that besides the quality and taste of the products, wine also contains a large number of cultural factors. Wine really can not say that the longer the storage time, the better.

In March this year, the liquor year wine group has clearly stipulated that the definition of liquor year wine is made by the traditional liquor (solid state and semi-solid) process, which is stored for three years or more. The year is the weighted average age of liquor used in the main body liquor, not directly or indirectly adding edible alcohol and the colored and aromatic substances produced by non self fermentation. The standard specifies that the total liquor volume of the main liquor of the year wine should be no less than 80% of the total liquor consumption. In the first batch of liquor marked according to the standard, the economic news reporters in twenty-first Century calculated that the main liquor of Maotai flavor liquor accounted for 92.16% of the total consumption of liquor in the 10 years.

The key to the determination of the wine is to determine the age of the wine, including the age of the product and the age of the original liquor. But finished wine often contains different proportion of raw wine, which largely increases the complexity of liquor year identification.

According to the twenty-first Century economic report reporter's field tracking for many years, Sichuan, Guizhou, Anhui and other wineries learned that in specific operations, the wine age of the year is mainly due to the short duration of the original wine in the liquor body, and some enterprises add alcohol to the wine body, which is called solid state fermented wine.

With the progress of Chinese liquor detection technology and standardization, liquor year wine group logo has cracked the above two kinds of "counterfeiting".

In order to shorten the age of the main liquor, and even replace the new wine with the new wine, the fingerprints of volatile flavor components were determined by GC or GC-MS, and the flavor component database was established. The authenticity of the wine age was verified by gas chromatography fingerprint. At the same time, the technology of three-dimensional fluorescence spectrum analysis is used to build the fingerprint spectrum and characteristic database of liquor. It can also identify the authenticity of the year through the fluorescence spectrum mode of liquor year wine.

Is alcohol added to the liquor during the production process? The method of carbon isotope determination is used in liquor year wine group logo. Last year, the light industry standard QB/T5164 first implemented the stable carbon isotope ratio (13C/12C) method of ethanol and the gas chromatography combustion stable isotope ratio mass spectrometry method.

Regulatory overweight guarantee authenticity

The "liquor year wine" regiment began to be implemented as early as March 10th. Why is it that the first batch of liquor year has been certified for six months?

"The specification of liquor in the year is not single. It is necessary to take comprehensive measures combined with testing and management, including testing methods, management measures, and entry threshold for enterprise production." Song Shuyu, vice-chairman and Secretary General of the Chinese Liquor Association, who has made efforts to standardize liquor year liquor certification, told the economic news reporters in twenty-first Century that for example, liquor companies with long history of production can produce years of wine, establish official management system of liquor storehouses, and make comprehensive use of testing methods.

It is precisely because of the entry threshold that many small distilleries whose production conditions are not up to standard are excluded.

In twenty-first Century, the business reporter reported that the "verification code" of the 53 - year Maotai flavor liquor of the state of Taiwan has been standardized for many years, compared with the commonly used bottles and bottles on the market.

The bottles and boxes of the wine were written in wine at 10 years. The difference is that the box is surrounded by a series of special passwords of the year's wine: under the factory date June 25, 2019 and the production license and the product standard number, the year's entry number CNFJ52038218012, the product record number GT201801, the annual wine detailed information inquiry entry (product traceability) are marked. Looking down from the wine box, it is the age of the main liquor and the proportion of the original liquor, and the weighted average age of the product is 10 years. There are two dimensional codes and bar codes. According to the "liquor year wine" group logo, the registered trademark logo "China Liquor Association liquor year wine alliance" should also be placed in the front position of the annual wine packaging.

From this we can see that although there are years of alcohol standards, supervision before and after production is equally important. However, after the promulgation of the standards, many liquor manufacturers do not know enough about this.

In mid September, at the annual meeting of the 2019 China Liquor Association technical innovation strategy development committee, Song Shuyu said that although liquor year wine is a group standard, the liquor production enterprises want to adopt, first of all, to qualify for access, including production qualification, production capacity, testing power, technical personnel, production management 5 aspects. Only by obtaining the qualification of annual wine production can enterprises conduct the bid.

In the production qualification, one of them is to join the "big data integrity system of China Liquor Association". Song Shuyu said, because the core expression of the year's wine is the authenticity of the year, which concerns the integrity of the enterprise. In terms of production capacity, the Chinese Liquor Association requires that in the past ten years, the annual output of original liquor is greater than 30% of the sales volume (60% alcohol conversion), and it is emphasized that the enterprise independently produces the original liquor and its storage.

After reaching the access conditions, there are third parties identified from the production and management of the annual wine.

The liquor year wine process is as follows: enterprise declaration, Chinese liquor year liquor Accreditation Committee audit materials, on-site audit sample extraction, qualification recognition, year wine recognition and management, on-site wine examination and approval for the year, establishment of the authenticity map, record of establishment, establishment of liquor base management file, production year wine application, product identification, yield identification, sampling and testing atlas filing, verification, filing, annual liquor trademark authorization, review and sampling inspection.

Song Shuyu pointed out that the relevant cognizance of the year's liquor was organized by the expert committee of the liquor year Liquor Identification Committee of the third party, and the relevant management files were entrusted to the third party and the enterprise jointly by the Accreditation Committee.

In order to prevent the original wine from being faked, Song Shuyu said that if a liquor making enterprise got the year's application for permission to enter the year, the company could then make a check and seal on all the base liquor, including the year and the year before, even if some of the wine was not used to produce the year's wine. But after the year when the application has been approved, the annual wine production can only be applied for checking and signing this year, and the previous year can not be applied. Wine that is not sealed is not allowed to produce year wine.