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GB/T 10781.13-2026Quality requirements for baijiu — Part 13: Liquid-fermentation baijiu (English PDF)

白酒质量要求　第13部分：液态法白酒

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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 10781.13-2026 is the English-translated version of 白酒质量要求　第13部分：液态法白酒.

GB/T 10781.13-2026 is the Chinese standard "Quality requirements for baijiu — Part 13: Liquid-fermentation baijiu". Its scope clause reads: This document specifies the technical requirements, inspection rules, labeling, packaging, transportation and storage of liquid-process baijiu, and describes the test methods.

This document applies to the production, inspection, and sale of liquid-process baijiu. Its clauses include terms and definitions; technical requirements.

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Document preview — GB/T 10781.13-2026

National Standard of the People's Republic of China

ICS: 67.160.10
Classification: X 61
Replacing: GB/T 20821-2007

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 technical requirements, inspection rules, labeling, packaging, transportation and storage of liquid-process baijiu, and describes the test methods.

This document applies to the production, inspection, and sale of liquid-process baijiu.

2 Normative references

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 5009.225 National Food Safety Standard. Determination of Ethanol Concentration in Wines and Edible Alcohol

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 15109-2021 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 15109-2021, as well as the following terms and definitions, apply to this document.

3.1

The base liquor is made from grains using a liquid-state fermentation process, with or without the addition of grain-based edible alcohol, and without direct or indirect...

Baijiu (Chinese white liquor) is made by adding coloring, aroma, and flavoring substances that are not produced by its own fermentation and then refining it.

[Source. GB/T 15109-2021, 3.5.7, with modifications]

4 Technical Requirements

4.1 Sensory Requirements

It should comply with the provisions of Table 1.

Table 1 Sensory Requirements

Project Requirements

The aroma is pure, pleasant, and harmonious.

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

Editions of GB/T 10781.13

Edition	Title	Revision	Status
GB/T 10781.13-2026	Quality requirements for baijiu — Part 13: Liquid-fermentation baijiu	current edition	Current
GB/T 20821-2007	Quality requirements for baijiu — Part 13: Liquid-fermentation baijiu	previous edition	In force until 1 February 2027

This page sells the current edition, GB/T 10781.13-2026. Earlier editions are listed for reference only.

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