The reporter learned that the GB/T33405-2016 Baijiu sensory evaluation terms GB/T33406-2016 Baijiu flavor substance threshold determination guide and GB/T33404-2016 Baijiu sensory evaluation guide, three standards on Baijiu sensory evaluation, will be officially implemented from July 1 this year.

The identification of Baijiu quality in China is usually achieved through physical and chemical analysis and sensory inspection. Physical and chemical analysis is to use various modern instruments to scientifically determine the main physical and chemical components of Baijiu, such as ethanol, total acid, total ester, heavy metal, etc.

Sensory testing refers to the process of tasting, evaluating, and evaluating a wine. It uses the human sensory organs - eyes, nose, and mouth - to determine the color, aroma, and taste of the wine, and then provides a method of style evaluation. Specifically, it is to observe the appearance, color, suspended solids and sediment of Baijiu with eyes; Smell the aroma of Baijiu with your nose to check whether it has rancidity and odor; The taste of the tongue and the smell of the nose form a comprehensive sense of Baijiu when the wine is contained in the mouth.

China has always attached great importance to food safety, and alcoholic beverages have been strictly controlled in terms of physical and chemical analysis and testing. And Baijiu is also a kind of food with a preference, so sensory evaluation is also very important. However, due to the previous sensory descriptors of Baijiu and various standards, which are too professional and not grounded, it is difficult to understand and master without certain professional qualities, which is not conducive to the dissemination and popularization of Baijiu knowledge.

In addition, the previous sensory requirements for Baijiu only include some descriptions of Baijiu in the national standards, no subdivision standards for Baijiu, no scientific requirements for liquor tasting methods, and no attention to the impact of time, place, environment and other conditions, so the guidance is not strong.

However, with the transformation of consumer demand from quantity to quality, and the rapid development of Baijiu industry in China, the demand for sensory analysis technology is growing, the demand for sensory analysis standards is also increasing, and the traditional sensory evaluation needs to be transformed to scientific. In this respect, the introduction of these three sensory standards has great guiding significance for promoting the development of Baijiu industry and the spread of Baijiu knowledge.

Experts from the wine inspection center also pointed out that the introduction of these three standards, first, is conducive to the standardization of Baijiu sensory evaluation terms, especially the application of liquor flavor wheel in the sensory scientific evaluation system, which can build a description system that consumers can understand on this basis. Second, it reflects that the sensory evaluation of Baijiu has begun to draw on the tools of food sensory science, which is more scientific, more reasonable and more in line with international standards. Third, to a higher extent, international language can help to internationalize Baijiu; A more understandable description will contribute to the scientific dissemination and rejuvenation of Baijiu knowledge.