The new national standard is released, and a bottle of liquor for a few yuan may never be bought anymore

Recently, the new national standard for liquor ("GB/T 15109-2021 Liquor Industry Terminology") has been introduced.
In the future, liquor like Niulanshan Erguotou cannot be called liquor
.

 

In the past, the definition of baijiu was a bit confusing.
The "grain wine" often referred to by the common people did not actually have a standard definition
.
This has led to some wineries considering cost or product positioning issues, using a large amount of alcohol and spices to blend liquor, relying on low prices to attract consumers
.
This is mostly the case for those liquors with a few or more than a dozen yuan on the market
.
This has caused a problem.
How to reasonably distinguish these low-end blended liquors from traditional craft liquors, that is, to respect consumers' right to know and guide consumers to consume them reasonably?

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
.
In "GB/T 15109-2021 Liquor Industry Terminology", it is stipulated that no matter which of the above processes produces liquor, it is not allowed to directly or indirectly add non-self-fermented color and aroma substances, that is to say, no flavors can be added
.


The solid-state liquor also requires that no edible alcohol is added
.
For liquid liquor and solid-liquid liquor, edible alcohol can be used, but the source of alcohol must be brewed from grains
.
In this way, the alcohol produced by fermenting sweet potatoes and even molasses, a by-product of sugar production, cannot be added to liquor
.
The new national standard will be officially implemented on June 1, 2022.
By then, those low-end liquors that are blended cannot be called liquors, but will be classified as mixed liquors
.
The editor feels that it is necessary to clarify these blended wines with added flavors and alcohol in the end
.


The origin of these blended wines can be traced back to the years when our country was waiting to be flourished
.
At that time, it was still a problem to keep the people full and warm.
Traditional brewing methods would consume a lot of food.
In the era of shortage of materials and lack of entertainment, how to make the people eat and drink, it becomes a problem.
A very serious question
.
The method is more difficult than the difficulty.
The Shandong area has begun to try to use sweet potato distilling spirit, coupled with flavor, saccharin, and water to make wine without grain
.
This kind of sweet potato wine, also known as "three essences and one water", which does not taste very good, is the predecessor of blending wine
.


Nowadays, blending wine has completed its historical mission, and the Chinese no longer have to worry about whether the food should be used for wine or for food
.
Let us toast together, to commemorate the blending of wine, and also to commemorate the years of passion and passion
.