This week, the China Liquor Industry Association’s WeChat official account announced that after multiple communications with the Tax Collection and Administration Bureau of the General Administration of Customs (Beijing and Tianjin), the China Liquor Industry Association officially announced to the China Liquor Industry Association on April 25, 2020. The General Administration of Customs submitted an application and suggested that the English name of Chinese liquor in the customs commodity catalog be changed from the original "Chinese distilled spirits" to "Chinese Baijiu". After fully listening to the opinions of the association, the General Administration of Customs agreed to make changes in the 2021 "Import and Export Tariffs of the People's Republic of China". The new tariffs will be officially implemented from January 1, 2021, Chapter 22 of the Tariffs The tax number is 2208.9020, the Chinese item name is liquor, and the corresponding English name is: Chinese Baijiu. According to the China Liquor Industry Association, Chinese liquor, together with brandy, whiskey, vodka, rum and gin, is known as the world's six major distilled spirits.
Speaking of the difference between foreign wine and white wine, although they are both distilled spirits, there are obvious differences in some standards and testing methods between white wine and foreign wine due to different raw materials and production processes.
As the chief news officer of Consumer Reports, I would like to talk about the relevant differences from the perspective of evaluation reports, which are mainly reflected in two aspects:
1. Differences in health indicators :
In the inspection report of the products submitted for inspection by Consumer Reports, the provisions of the "Hygienic Standards for Distilled Liquor and Prepared Liquor" (GB2757?1981) were referred to: those using grains as raw materials, the methanol content g/100ml?0.04; those using dried potatoes and substitutes as raw materials, the methanol content is g/100ml?0.12. Liquor is fermented and distilled from grains, while brandy is mainly made from grapes, so there is a difference between the two in this indicator.
2. Differences in physical and chemical indicators:
The physical and chemical indicators of foreign wine are uniformly listed as the total amount of non-alcoholic volatiles (volatile acid esters, aldehydes, furfural, and advanced aldehydes); There are relatively many physical and chemical testing items for Chinese liquor. In addition to solid content testing, liquors with different flavors have different standards. The testing items for Maotai-flavor Maotai liquor include total acid and total esters; The strong-flavor Jiannanchun, Wuliangye, and Guojiao 1573 also include ethyl hexanoate in the total acid and total ester items, while Huangtan Jiugui Liquor has specific requirements for 10 years.
This is the biggest difference between China’s liquor standard system and foreign testing systems. Foreign countries focus on the hygienic indicators of wine and have less requirements on physical and chemical indicators. They believe that the difference in physical and chemical indicators of wine is the factor that creates different flavor wines. In addition to complying with the mandatory national standard GB2757 in terms of hygienic indicators, Chinese liquor also has different testing items for different flavors of liquor, with numerous contents and complex systems.
In the detection of foreign wine, aldehydes are included in the test, but in the standard system of liquor, this item is not required by the national standard. Aldehydes in liquor include formaldehyde, acetaldehyde, furfural, butyraldehyde and valeraldehyde. A small amount of acetaldehyde is a beneficial aroma component in liquor. Excessive aldehydes will give liquor a strong irritating and spicy taste.
If the acetaldehyde dehydrogenase in the human body is not enough to decompose acetaldehyde, acetaldehyde will accumulate and common symptoms of drunkenness such as flushed face and ears, dizziness and headache will occur. When acetaldehyde reaches a certain amount, it will Life-threatening, the fatal dose of acetaldehyde is 5 grams. Generally, high-quality liquor contains more than 20 mg of acetaldehyde per 100 ml. This time, Consumer Reports specifically tested the aldehyde content in Guojiao 1573, Huangtan Jiugui Liquor 10 Years Old, and Honghualang Liquor. The test results are as follows. There are certain differences in the testing items of aldehydes among the three major liquor brands, but the aldehyde content detected is all within a safe range. Under normal drinking, these aldehydes can be metabolized by the human body.
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The fusel oil content of foreign wines is higher than that of white wines
The test results show that the fusel oil content of the three major brands of foreign wines all exceeds 0.2g/100ml, while the fusel oil content of the six major brands of white wines The highest fusel oil content is 0.076g/100ml. Among them, Martell Mercier has the highest fusel oil content at 0.26g/100ml, which is almost 23.6 times the fusel oil content of Guojiao 1573. Fusel oil is a higher alcohol other than methanol and ethanol. During distillation, due to the different skills of winemakers in controlling temperature, the content indicators for removing fusel oil from wine are somewhat different. The anesthetic effect of fusel oil on the human nervous system is stronger than that of ethanol, but its oxidation rate in the human body is slower than that of ethanol, and it stays in the body for a longer time. Long-term drinking of wine with a large amount of fusel oil can cause headaches, and its toxicity increases with the increase in molecular weight. Therefore, fusel oil is also called the "root of evil drunkenness".