The redefinition of Baijiu has aroused thousands of waves.
According to the national standards terms and classification of beverage liquor and industrial terms of Baijiu (hereinafter referred to as the “new national standard”) issued last year, the prepared liquor with Baijiu style is called flavoring Baijiu and no longer belongs to Baijiu, which is based on solid-state Baijiu, liquid-state Baijiu, solid-liquid Baijiu or edible alcohol and added with food additives. From June 1, the new national standard was officially implemented.
When Baijiu with grain as the main raw material says “no” to food additives, it is a barrier to the flavored Baijiu in the past under the banner of “Baijiu”. So, will the flavored Baijiu, which is only known as “Baijiu”, be left out or usher in a new development space? How to make wine?
Taoshiquan, the founder of Chongqing jiangxiaobai Liquor Co., Ltd. (hereinafter referred to as jiangxiaobai liquor), has established a “relaxed liquor kingdom” in ten years: he can enter the wechat applet of “bottle planet” through product scanning, There are all kinds of prepared wine, fruit wine and rice wine based on sorghum wine. In addition to brewing real pure grain liquor jiangxiaobai, the prepared liquor is also fierce. Guangmei sees that the revenue of jiangxiaobai liquor industry has exceeded 30%.
“We are always on the road. Whether it is Baijiu or blended liquor, we must constantly innovate to meet the needs of consumers.” On May 23, shaojiayan, chief engineer of jiangxiaobai liquor industry, said in an exclusive interview with 21st Century Business Herald.
Baijiu new national standard raising production threshold
“The revision of the national standard for Baijiu includes 12 flavor Baijiu. In fact, it has raised the threshold of Baijiu production and higher quality requirements.” Shaojiayan said that the quality control of jiangxiaobai Baijiu should be stricter than that of its peers. For example, the longest fermentation period of traditional Xiaoqu solid-state technology is generally no more than 10 days, but the fermentation period of jiangxiaobai is extended by nearly 30 days.
“This is because consumers have higher and higher requirements for product quality.” Shaojiayan said that taking the revision of the national standard of Qingxiang Baijiu as an example, there are the following changes——
Special grade liquor is added, and the existing national standard of light flavor Baijiu is only superior grade and first grade; The new definition of Qingxiang Baijiu clearly uses Daqu, Xiaoqu, bran koji and yeast as saccharifying and fermenting agents; No longer distinguish between high alcohol wine and low alcohol wine; In terms of aroma description, it is in line with international standards. The high-grade wine has elegant, harmonious and natural compound aroma formed by many kinds of aroma, such as grain aroma, Qu aroma, fruit aroma, flower aroma, nut aroma, fragrant grass aroma, honey aroma, distiller’s grains aroma, mellow aroma and so on. The super grade aroma is added with Chen aroma; For products with more than one year, the sum of “total acid + ethyl acetate + ethyl lactate” is used to replace the original two indexes of total acid and total ester; The total ester content of super grade liquor within one year should be greater than or equal to 1.1g/l, which is higher than 1G / L of medium and high-grade liquor in the existing standard.
It is worth noting that the new quality requirements for Qingxiang Baijiu also stipulate that the product should be marked with “solid state Baijiu” on the package. Once the new national standard of Qingxiang Baijiu is implemented, it will replace the existing gb/t107812-2006 national standard for Baijiu with fragrance.
“The revision of the industrial terms of Baijiu and the national standard of light flavor Baijiu is conducive to the development of the industry and the development of enterprises adopting solid-state fermentation. No matter which flavor Baijiu national standard is revised by the State Administration of market supervision and the National Standards Commission, it is to make the Baijiu market more standardized and orderly. According to the label, consumers can understand the consumption.” Shaojiayan said that in order to be in line with the new national standard, jiangxiaobai liquor industry has applied to participate in the revision of the national standard for Baijiu by Xiaoqu solid-state method, which is being launched.
“Jiangxiaobai’s Baijiu adopts the solid-state fermentation method, and they are all pure grain flavor Baijiu.” Shaojiayan told the reporter of the 21st Century Business Herald that because Xiaoqu was adopted, the national standard for Baijiu produced by Xiaoqu solid state method (gb/t267612011) was implemented.
Southwest China is the main producing area of Xiaoqu Qingxiang Baijiu, and the new national standard should be applicable to all enterprises. “We are collecting opinions from all parties. The revision is to meet the new national standard.” Shao Jiayan said.
prepared liquor becomes a big single product
If Baijiu is one leg of jiangxiaobai’s liquor industry, then all kinds of newly developed fruit flavored liquor are the other leg of jiangxiaobai.
In the new national standard of terms and classification of beverage liquor, the prepared liquor, like distilled liquor and fermented liquor, is also a large family, including fruit and vegetable juice beer, fruit and vegetable flavor beer, liqueur, flavored wine, fruit wine (prepared), flavor whisky, flavor brandy, flavor vodka, flavor rum, gin (prepared), gin (prepared), brandy and other prepared liquor. The flavored Baijiu in the new national standard has also been added to the ranks of blended liquor.
The new national standard for Baijiu will be implemented on June 1. Previously, the Beijing, Tianjin and Yunnan liquor associations expressed their concern about the smaller living space of flavored Baijiu after it was included in the preparation of liquor at the relevant meetings of the China Liquor Industry Association.
While the main business of solid-state Baijiu is growing, jiangxiaobai’s prepared liquor sector is also growing. “Meijian green plum wine accounted for more than 30% of the company’s revenue last year and developed rapidly.” The person in charge of jiangxiaobai liquor industry told the 21st Century Business Herald reporter.
“The R & D of Meijian fruit wine is the strength of the team. There are many Meijiu in Japan, but Meijiu actually originated in China. Can the company do something about the revival of fruit wine? We did a lot of work five or six years ago, and now Meijian ranks first in the sales volume of Meijiu Series in China.” Shao Jiayan said. Jingdong self operated store shows that Meijian Qingmei wine has sold more than 40 million bottles.
“We also created the category fruit cube of flavor sorghum wine, and the enterprise standard is to prepare wine. It uses fruit juice, which is jiangxiaobai with different fruit flavors and mixed fruit flavors.” Shao Jiayan said that guocube has been launched for 3-4 years and is very popular among the Cenozoic group.
She further said that essence and spices will be used in fruit wine, which is the product of another branch of jiangxiaobai liquor industry. However, the base liquor used for fruit wine is sorghum base liquor brewed by jiangxiaobai liquor industry.
“At present, the company has no plan to enter the flavoring Baijiu market. In fact, it doesn’t matter whether the flavoring Baijiu is called Baijiu or not. Young people still like Ruiao’s products with essence. Previously, the flavoring Baijiu was also a product that met the standard, allowing consumers to intuitively feel the product characteristics. As long as we continue to innovate and improve the quality to meet the demand, people will buy the products.” Shao Jiayan said.
