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GB/T 10781.12-2026Quality requirements for baijiu — Part 12: Dong-flavour baijiu (English PDF)

白酒质量要求　第12部分：董香型白酒

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

July 30, 2026

Implementation date

February 1, 2027

Scope

GB/T 10781.12-2026 is the English-translated version of 白酒质量要求　第12部分：董香型白酒.

GB/T 10781.12-2026 is the Chinese standard "Quality requirements for baijiu — Part 12: Dong-flavour baijiu". Its scope clause reads: This document specifies the production process control requirements, technical requirements, inspection rules, labeling, packaging, transportation, and storage of Dong-flavor Baijiu, and describes...

The corresponding experimental methods were developed. This document applies to the production, inspection, and sale of Dongxiang-style baijiu. Its clauses include terms and definitions.

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Document preview — GB/T 10781.12-2026

National Standard of the People's Republic of China

ICS: 67.160.10
Classification: X 61

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 Edition and transition
3 Classification and status
4 Structure of the document
5 The English edition

1 Scope

This document specifies the production process control requirements, technical requirements, inspection rules, labeling, packaging, transportation, and storage of Dong-flavor Baijiu, and describes...

The corresponding experimental methods were developed.

This document applies to the production, inspection, and sale of Dongxiang-style baijiu.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.

For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.

This document.

GB/T 10345 Methods for the Analysis of Baijiu (Chinese liquor)

GB/T 10346 Rules for Inspection, Marking, Packaging, Transportation and Storage of Baijiu (Chinese liquor)

GB 12456 National Food Safety Standard - Determination of Total Acidity in Food

GB/T 15109 Terminology for Baijiu Industry

JJF1070 Rules for Measurement and Inspection of Net Content of Prepackaged Commodities

3 Terms and Definitions

The terms and definitions defined in GB/T 15109 and the following terms and definitions apply to this document.

3.1 Dongxiang-style Baijiu

Using sorghum, wheat, rice, and other grains as main raw materials, traditional Chinese medicinal herbs are added to produce Daqu (large koji) and Xiaoqu (small koji), which are then fermented in large and small pits.

Fermented food is made through distillation, long-term storage, and blending, without the direct or indirect addition of edible alcohol or coloring, aroma, and flavor derived from non-fermentation processes.

The substance is a type of baijiu with the Dong-style aroma.

[Source. GB/T 15109-2021, 3.5.20, with modifications]

3.2

It is a material rich in flavor components produced by re-mixing the mash and fermenting it again in a special process.

Note. The ingredients of Dongxiang-type Baijiu include Daqu (a type of starter culture), the previous batch of fermented mash, lees, and Dong lees.

[Source. GB/T 15109-2021, 3.4.57, with modifications]

3.3

The material remaining after distillation of the mash to obtain alcohol.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

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