米香型白酒新国标发布 2026年5月1日实施

Core Viewpoint - The new national standard GB/T10781.3-2025 for rice-flavored liquor will replace the previous standard from 2006, marking a significant update to the industry standards and aiming to enhance product quality and market competitiveness [1][2]. Group 1: New National Standard Details - The new standard will be implemented on May 1, 2026, and reflects changes in the production environment and methods of rice-flavored liquor over the past 20 years [1]. - The definition of rice-flavored liquor has been clarified, specifying that it must be made primarily from rice and not contain added alcohol or non-fermentation-derived substances [1]. - The new standard eliminates the classification by alcohol content, instead establishing a unified range of 25.0% vol to 68.0% vol [1]. Group 2: Quality Control and Sensory Requirements - The new standard introduces enhanced production process controls, covering various stages such as raw materials, fermentation agents, and distillation, to improve the overall quality of rice-flavored liquor [1]. - Changes have been made to sensory requirements and physicochemical indicators, with different standards for products within one year of production and those older than one year [2]. - Specific sensory descriptors have been developed to make the product characteristics more understandable to consumers, including terms like rice aroma, honey aroma, and floral aroma [2]. Group 3: Industry Impact - The release and implementation of the new standard signify a new phase of standardized development in the industry, promoting innovation in production processes [2]. - The new standard is expected to enhance product quality, market recognition, and competitive advantages within the rice-flavored liquor category [2].