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本刊讯近日,中国食品发酵工业研究院副院长宋全厚,全国白酒标准化技术委员会副主任兼秘书长熊正河等到四川进行白酒产业标准体系工作调研。国家酒检中心包括钟杰在内的核心专家与调研工作组开展座谈,交流探讨了现有白酒相关标准急需要明确的六大问题.1.关于年份酒标准:成品酒一般需利用不同贮存期的酒进行组合调味才能获得舒适的口感,并不是贮存时间越长就越好.因此,在白酒行业广泛宣传并使用年份酒概念时,必须准确给出“年份酒”的定义,否则将无的放矢;2.白酒产品按生产工艺分为固态法白酒,液态法白酒和固液结合法白
Recently, the entire China Food Fermentation Industry Research Institute Song Quanhou, vice director of the National Liquor Standardization Technical Committee and the Secretary-General Xiong Zhenghe wait until Sichuan liquor industry standard system work research. National Center for liquor inspection, including Zhong Jie, including the core experts and research working group to conduct an informal discussion to discuss the existing standards of liquor urgently need to be clearly defined in the six major issues .1 on the vintage standard: finished wine generally need to use different storage period Of the wine seasoning combination to get a comfortable taste, not the longer storage time the better.Therefore, in the liquor industry widely publicize and use the concept of vintage wine, you must accurately give the definition of “wine”, or will be No intentional; 2. Liquor products according to the production process is divided into solid-state Liquor, liquid white liquor and solid-liquid combination of white