-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
For the most important thing in the liquor industry this year, the revision of the new national standard must be regarded as a thing
.
On July 23, the National Standards Commission issued a notice on soliciting opinions on "Aromatic Liquor" (draft for approval) to solicit opinions
from the whole society.
It is reported that as early as the first half of next year, the new standard will replace the original GB/T10781.
1-2006 "Fragrant Liquor"
.
He Jiping, chairman of Tanggou Liquor, a new national standard and an old brand, said that as a well-known liquor brand, Tanggou Liquor will take the initiative to comply with the continuous improvement of industry standards and give back to consumers
with consistent high quality.
.
On July 23, the National Standards Commission issued a notice on soliciting opinions on "Aromatic Liquor" (draft for approval) to solicit opinions
from the whole society.
It is reported that as early as the first half of next year, the new standard will replace the original GB/T10781.
1-2006 "Fragrant Liquor"
.
He Jiping, chairman of Tanggou Liquor, a new national standard and an old brand, said that as a well-known liquor brand, Tanggou Liquor will take the initiative to comply with the continuous improvement of industry standards and give back to consumers
with consistent high quality.
Four years ago, the National Standards Commission issued the "Notice of the National Standards Commission on Issuing the First Batch of National Standards Revision Plans in 2014", according to which the national standard of "Aromatic Liquor" was included in the revision plan
.
After consulting the newly revised national standard of "Fragrant Liquor" (submitted for approval), it was found that the new standard replaced the original GB/T10781.
1-2006 "Fragrant Liquor"
.
Compared with the original standard, the new standard has made new provisions in product definition, total amount of ester, sensory requirements, physical and chemical requirements, etc.
, and put forward new requirements, which will be conducive to the future development of
aromatic liquor, especially low-grade liquor.
.
After consulting the newly revised national standard of "Fragrant Liquor" (submitted for approval), it was found that the new standard replaced the original GB/T10781.
1-2006 "Fragrant Liquor"
.
Compared with the original standard, the new standard has made new provisions in product definition, total amount of ester, sensory requirements, physical and chemical requirements, etc.
, and put forward new requirements, which will be conducive to the future development of
aromatic liquor, especially low-grade liquor.
From the specific content point of view, first of all, the new standard modified the English name of the fragrant liquor, and revised the definition of the fragrant liquor to "take grain and grain as raw material, use the strong aroma daqu as the saccharification fermentation agent, through the solid fermentation of the mud cellar, solid distillation, aging, blending, do not directly or indirectly add edible alcohol and non-self-fermentation produced by the color and flavor of the liquor
.
" "Grain grain, mud cellar, aging, blending, from these keywords, you can see the quality basis
of strong aromatic liquor.
" And Tanggou liquor is the representative of
high-quality aromatic liquor.
.
" "Grain grain, mud cellar, aging, blending, from these keywords, you can see the quality basis
of strong aromatic liquor.
" And Tanggou liquor is the representative of
high-quality aromatic liquor.
New national standard old brand Tanggou wine industry: follow the changes in the industry, brew fine wine
After hundreds of years of inheritance, Tanggou wine still follows the traditional hand-brewing process
of solid fermentation in mud cellars and mixed roasting of old five koshiki.
The biosphere formed by its century-old cellar contains nearly 400 kinds of compound compounds, some of which have an important contribution to the quality of the wine, some have an important impact on the taste of the flavor, and some have important physiological significance
.
After a long period of storage and aging, these compounds are polymerized with the wine into large molecular clusters, and tanggou wine is more mellow and peaceful, and time has achieved alcohol and classics
.
of solid fermentation in mud cellars and mixed roasting of old five koshiki.
The biosphere formed by its century-old cellar contains nearly 400 kinds of compound compounds, some of which have an important contribution to the quality of the wine, some have an important impact on the taste of the flavor, and some have important physiological significance
.
After a long period of storage and aging, these compounds are polymerized with the wine into large molecular clusters, and tanggou wine is more mellow and peaceful, and time has achieved alcohol and classics
.
In addition, Tanggou winemaking uses deep groundwater below 120 meters, abundant precipitation on the Yunnan-Guizhou Plateau, through the underground basalt water diversion channel, flowing through 40 years, through a series of physical and chemical reactions, to reach the deep groundwater system of Tanggou, becoming a scarce high-quality mineral water, rich in strontium and metasilicates
.
Brewed with this water, it brings in health factors, and Tanggou wine is the icing on the cake
.
The traditional craft of "one method of ancient and modern, heaven and earth brewing together" has formed the ultimate taste
of Tanggou wine that is "smooth when drinking, and comfortable after drinking".
.
Brewed with this water, it brings in health factors, and Tanggou wine is the icing on the cake
.
The traditional craft of "one method of ancient and modern, heaven and earth brewing together" has formed the ultimate taste
of Tanggou wine that is "smooth when drinking, and comfortable after drinking".
Compared with the old standard, the new standard adds the definition of the total amount of ester, specifically expressed as "the total content of total acid and total ester in the unit volume of liquor", and the total amount of ester is expressed in the number of millimoles of the standard solution of sodium hydroxide consumed, the unit is mmol/L, according to the detection data of the flavored liquor sample, the total amount of ester is set as follows: the total amount of ester (high liquor) ≥35.
0 (mmol/L); Total ester (high wine grade) ≥30.
0 (mmol/L); Total ester (low alcohol grade) ≥ 25.
0 (mmol/L); The total amount of ester (low alcohol grade) ≥ 20.
0 (mmol/L).
0 (mmol/L); Total ester (high wine grade) ≥30.
0 (mmol/L); Total ester (low alcohol grade) ≥ 25.
0 (mmol/L); The total amount of ester (low alcohol grade) ≥ 20.
0 (mmol/L).
New national standard old brand Tanggou wine industry: follow the changes in the industry, brew fine wine
Speaking of esters, the two-wheeled bottom rot fermentation technology used by Tanggou Wine Industry can be said to have contributed a lot
.
According to reports, double-wheel bottom-end fermentation can produce excellent quality essence wine, the reason is that this fermentation technology increases the esterification time and increases ester substances by prolonging the fermentation cycle; When the double wheel bottom is esterified, that is, when the second fermentation is carried out, because the grain sauce on the bottom of the double wheel in the cellar produces a large amount of heat, carbon dioxide, sugar, alcohol and other substances during fermentation, it not only promotes the esterification of the double wheel bottom, but also provides the microorganisms in the double wheel bottom with favorable conditions for growth and reproduction and the various nutrients required, enhances the metabolic effect of beneficial microorganisms, accumulates metabolites, and thus improves
the quality of wine.
.
According to reports, double-wheel bottom-end fermentation can produce excellent quality essence wine, the reason is that this fermentation technology increases the esterification time and increases ester substances by prolonging the fermentation cycle; When the double wheel bottom is esterified, that is, when the second fermentation is carried out, because the grain sauce on the bottom of the double wheel in the cellar produces a large amount of heat, carbon dioxide, sugar, alcohol and other substances during fermentation, it not only promotes the esterification of the double wheel bottom, but also provides the microorganisms in the double wheel bottom with favorable conditions for growth and reproduction and the various nutrients required, enhances the metabolic effect of beneficial microorganisms, accumulates metabolites, and thus improves
the quality of wine.
According to the study of "Volatile Flavor Component Characteristics of Tanggou Wine" of Jiangnan University, Tanggou Wine contains 111 ester compounds, which are close to
the ester compound data identified in Moutai Wine.
Most of the ester compounds show pleasant fruit aroma and floral aroma characteristics, which have an important contribution
to the formation of a pleasant and complex aroma profile of liquor.
the ester compound data identified in Moutai Wine.
Most of the ester compounds show pleasant fruit aroma and floral aroma characteristics, which have an important contribution
to the formation of a pleasant and complex aroma profile of liquor.
Aromatic liquor occupies an important position in China's liquor industry and is one
of the mainstream aroma types of liquor in China.
It has long occupied the mainstream market
for liquor consumption.
With the continuous progress and innovation of winemaking technology and technology, in recent years, the aroma of liquor has been increasing, and various genres have emerged
.
Industry insiders said that the new national standard will become an important basis for measuring and verifying the quality of aromatic liquor, and will also play a vital role in protecting the health rights and interests of
consumers.
of the mainstream aroma types of liquor in China.
It has long occupied the mainstream market
for liquor consumption.
With the continuous progress and innovation of winemaking technology and technology, in recent years, the aroma of liquor has been increasing, and various genres have emerged
.
Industry insiders said that the new national standard will become an important basis for measuring and verifying the quality of aromatic liquor, and will also play a vital role in protecting the health rights and interests of
consumers.
After years of development, Jiangsu Tanggou Liangxianghe Liquor Co.
, Ltd.
has also passed ISO9001, ISO14001 international quality, environmental management system certification, ISO10012 measurement assurance system confirmation and HACCP international food safety system certification
.
The brewing technique of Tanggou liquor has been awarded intangible cultural heritage
by the provincial government.
He Jiping, chairman of Tanggou Liquor, said that as a well-known liquor brand, Tanggou Liquor will make full use of the advantages of regional ecological resources, using clear and sweet deep groundwater and high-quality sorghum as raw materials, using traditional craftsmanship to carefully brew
.
At the same time, Tanggou Wine will, as always, take quality as the bottom line of enterprise survival and development, and adhere to the quality policy
of "precision manufacturing of fine products, denial and veto avoidance, trace verification of performance, and customer source equal to resources".
, Ltd.
has also passed ISO9001, ISO14001 international quality, environmental management system certification, ISO10012 measurement assurance system confirmation and HACCP international food safety system certification
.
The brewing technique of Tanggou liquor has been awarded intangible cultural heritage
by the provincial government.
He Jiping, chairman of Tanggou Liquor, said that as a well-known liquor brand, Tanggou Liquor will make full use of the advantages of regional ecological resources, using clear and sweet deep groundwater and high-quality sorghum as raw materials, using traditional craftsmanship to carefully brew
.
At the same time, Tanggou Wine will, as always, take quality as the bottom line of enterprise survival and development, and adhere to the quality policy
of "precision manufacturing of fine products, denial and veto avoidance, trace verification of performance, and customer source equal to resources".
