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GB/T 10781.14-2026Quality requirements for baijiu — Part 14: Traditional and liquid fermentation baijiu (English PDF)

白酒质量要求　第14部分：固液法白酒

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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 10781.14-2026 is the English-translated version of 白酒质量要求　第14部分：固液法白酒.

GB/T 10781.14-2026 is the Chinese standard "Quality requirements for baijiu — Part 14: Traditional and liquid fermentation baijiu". Its scope clause reads: This document specifies the technical requirements, inspection rules, labeling, packaging, transportation and storage of solid-liquid method Baijiu, and describes the test methods.

This document applies to the production, inspection, and sale of baijiu produced using the solid-liquid method. Its clauses include terms and definitions.

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Document preview — GB/T 10781.14-2026

National Standard of the People's Republic of China

ICS: 67.160.10
Classification: X 61
Replacing: GB/T 20822-2007

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 solid-liquid method Baijiu, and describes the test methods.

This document applies to the production, inspection, and sale of baijiu produced using the solid-liquid method.

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 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

Using liquid-state fermented spirits or grain-based alcohol as the base, the spirits are distilled or macerated using solid-state fermented mash or specially made aromatic mash, or directly with...

Solid-state fermented baijiu is blended in a specific ratio, without the direct or indirect addition of coloring, aroma, or flavor substances not produced by its own fermentation. Therefore, it possesses the inherent qualities of its product.

A distinctive type of baijiu (Chinese liquor).

[Source. GB/T 15109-2021, 3.5.8, with modifications]

3.2

Using grains as raw materials and daqu, xiaoqu, and bran koji as saccharification and fermentation agents, the base is obtained through solid-state fermentation or semi-solid-state fermentation processes.

Wine, made through aging and blending, without the direct or indirect addition of edible alcohol or coloring, aroma, and flavor substances not produced by its own fermentation, possesses the characteristics of this product.

Baijiu with inherent style characteristics.

[Source. GB/T 15109-2021, 3.5.6]

3.3

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

......
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 10781.14

Edition	Title	Revision	Status
GB/T 10781.14-2026	Quality requirements for baijiu — Part 14: Traditional and liquid fermentation baijiu	current edition	Current
GB/T 20822-2007	Quality requirements for baijiu — Part 14: Traditional and liquid fermentation baijiu	previous edition	In force until 1 February 2027

This page sells the current edition, GB/T 10781.14-2026. Earlier editions are listed for reference only.

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