The information comes from the food business network. According to reports, the new standard was formulated on the basis of QB/T2745-2005 Edible Yellow Rice Wine, SB/T 104 16-2007 Seasoned Wine and other related standards, combined with the current situation and development trend of cooking wine industry at home and abroad. The new standard stipulates that yellow rice wine with a wine age of over three years should be used as the base wine.

Moreover, the requirement of minimum shelf life is stipulated, and the indexes such as β-phenylethanol, volatile ester and pH are added to ensure the authenticity of brewing cooking wine.