In May 2021, the State Administration of market supervision and administration and the China National Standardization Management Committee issued the two national liquor standards for liquor industry, GB/T15109-2021, Baijiu and GB/T17204-2021, the term and classification of alcoholic beverages, and will be formally implemented in June 1st this year. One stone has aroused thousands of waves. The revision and promulgation of the two new national standards has aroused widespread debate in the industry, and there are different interpretations. How should we view the newly revised new national standard for alcohol? Baijiu Baijiu pointed out that the revision of the new national standard has put forward higher requirements for the quality of Baijiu products, and plays an important role in promoting the quality of the liquor industry and regulating the production and operation of liquor making enterprises. Meanwhile, the new GB defines the Baijiu and Xiang Baijiu accurately, and clears the characteristics of the products, so that consumers can read and understand clearly. New national standard: clear classification and clear guidance In the newly revised national terms of liquor industry terminology and beverage alcoholic terminology and classification, the definition of "Baijiu" has been updated. "Baijiu" is a distilled wine made from grains, mainly Daqu, Xiaoqu, bran koji, enzyme preparations and yeast, which are digester, saccharification, fermentation, distillation, aging and blending. For solid state Baijiu, it is not allowed to add alcohol and non flavor fermented substances. For Baijiu and Baijiu liquor, the alcoholic beverage can be added to grains, and the color of the liquor is not fragrant. It is worth noting that in the two new national standards, the definition of "flavoring Baijiu" has been added. Baijiu Baijiu Baijiu is a liquor making liquor with solid liquor, liquid Baijiu, solid liquor or edible alcohol as the base of wine and added with food additives. It is Baijiu Baijiu, which is clear that Baijiu should not use food additives, liquor and liquor should not be used in non grain edible alcohol or food additives. Meanwhile, the liquor was classified as a blending liquor, which was clearly distinguished from the Baijiu category. In addition, the national standard of terms and classification of beverage wine has adjusted the definitions of beverage wine, fermented wine, distilled wine, prepared wine and dew wine. According to the changes in the old and new national standards, the industry pointed out that the new national standard has made adjustments to the definition of the flavor type, highlighting the typical technological characteristics of the traditional flavor baijiu. Redefining liquid and solid-liquid Baijiu, increasing the definition of original liquor. The concept of brewing edible alcohol was defined and the alcohol consumption of grains was brewed. It could be used in Baijiu Baijiu and liquor making by solid-liquid method. The definition of Baijiu liquor is defined, and the classification and rearrangement of the liquor and alcoholic beverage is completed. "Baijiu Baijiu" is a clear and clear expression of the characteristics of the category, with the aim of "categorization and clear promotion of product innovation, and professional and professional understanding," so that the quality of the products and products can be clearly defined. The quality of Baijiu products is also higher. This will play an important role in improving the quality of the liquor industry and regulating the production and operation of liquor making enterprises. Song Shuyu, chairman of China Wine Industry Association, said. Baijiu Baijiu Baijiu, an analyst at liquor industry, believes that the new GB will further standardize the development of Baijiu industry, will play a role in purifying the industry's abuse of food additives and alcohol, crack down on false propaganda, improve the industry threshold, guide the industry's healthy consumption, support the quality liquor brands, and promote the development of large-scale liquor enterprises, and will cause certain restrictions for the liquor companies with low end liquor or those without complete industrial chains. Cai Xuefei, There is a controversy over flavoring Baijiu and blending liquor. The revised national standard has been released, and the topic of "flavoring Baijiu" and "Baijiu" should not be added to non alcoholic food alcohol. Insiders pointed out Baijiu emerge in an endless stream of new national standards. There are one-sided, exaggerated, and follow the trend of speculation. We need to rationally see the impact of the new GB on the industry. "The quality is graded, and the flavor is not high or low." Song Shuyu, director of the China Liquor Association, believes that no matter which technology and flavor, whether Baijiu or liquor, is bound to meet the national food safety standards. The diversification of consumer demand requires Concertos of different flavor types and categories. Chen Shixin, deputy director of Beijing shunshan agricultural Co., Ltd., holds the same view. He told xinhuanet.com that Baijiu was not classified as high and low, but the distinction between grades was only the difference between raw materials, processes and characteristics. It is understood that a hot 42 degree wine in niolan mountain is displayed on its raw materials table: water, sorghum, Baijiu Baijiu and edible spices. Baijiu Baijiu is a new national standard. If the wine is added with non cereal alcohol, it can not be called aging liquor, but it should be called Baijiu liquor or compound wine. However, the new national standard of Baijiu is a recommended national standard, although it has a positive signal meaning to the industry standard, but it is not mandatory for liquor enterprises, and enterprises can voluntarily implement it. Chen Shijun said that after the implementation of Baijiu new national standard, the products of Niu Lan Shan will be adjusted accordingly according to the relevant national standards. In the view of insiders, the high-quality development of the wine industry is inseparable from the improvement of standards. The new national standard will effectively avoid such risks as "blending door" and "genuine Baijiu" and so on. It protects consumers' right to know, reduces information gap and further enhances the transparency of liquor industry. In the face of more scientific and rigorous methods of inspection, Baijiu and Baijiu liquor are clearly defined in two categories, and consumption information is more symmetrical. The false propaganda, confusion and confusion concepts and the chaos of the shoddy industry will be further eliminated. For the improvement of the wine industry standard system, song Shuyu believes that it is necessary to strengthen the implementation of the application of wine industry standards and build a solid foundation for the high-quality development of the wine industry with standards. China's Baijiu Liquor Association's technical innovation committee will take the lead in formulating the group standard of "Baijiu Baijiu", which is aimed at filling the vacancy of the liquor quality standards under the new national standard of beverage and wine terms and classification, and promoting the orderly development of the large, high percentage and rich variety of liquor. The Baijiu Baijiu group standard will be applied to the production, inspection and sale of flavoring liquor. The specifications and terms of the Baijiu liquor, the classification, requirements, analysis methods, inspection rules, packaging, transportation and storage of the liquor will be put forward. In any case, the era of Baijiu innovation and standardization has arrived. Baijiu Baijiu Baijiu will also be a healthy wine producer. With the introduction of relevant standards, the liquor industry will further disagree with disorder competition and achieve healthy and orderly development. (Xinhua News Agency)