The implementation standard for Maotai-flavor liquor is GB/T26760-2011.
GB/T26760-2011, as the first national standard specifically for Maotai-flavor liquor, clearly stipulates the relevant processes: Maotai-flavor liquor must not add edible alcohol and non-liquor fermentation production to produce aroma, The flavor and color substances need to be made from sorghum, wheat and water as raw materials through traditional solid-state fermentation to ensure the quality of Maotai-flavor liquor.
In addition to the provisions on the blending process, GB/T26760-2011 also clearly stipulates food additives in liquor. The addition of color, aroma and taste substances that are not produced by liquor fermentation is not allowed. Therefore, All kinds of food additives such as flavors and pigments are prohibited.
Precautions for storage of Maotai-flavor liquor
Generally speaking, the ambient temperature for the storage of Maotai-flavor liquor should not exceed 30°C. The ideal storage temperature should be in the range of 15°C~20°C. Inside, at this temperature, it can better promote the aging of the wine.
The higher the temperature, the easier it is to volatilize alcohol and cause problems such as "running out"; if the temperature is too low, the activity of the wine molecules will be reduced, which is not conducive to physical and chemical changes. In addition, it is necessary to prevent the temperature difference from changing too much. Maintaining a constant temperature is crucial for the storage of wine.
Reference for the above content? Baidu Encyclopedia-Maotai-flavor liquor