The national regulated winemaking methods in China refer to the standardized processes and technical requirements for alcohol production established by the government. These methods are defined in documents such as the National Food Safety Standards for Distilled Spirits (GB 2757-2012) and GB/T 10781 (specific standards for different types of Chinese liquor, e.g., strong aroma, sauce aroma, and light aroma liquors). Key aspects include:
1. Raw Materials: Strict use of approved grains (sorghum, rice, wheat, etc.), water, and fermentation agents (e.g., qu or jiuqu, a traditional fermentation starter).
2. Fermentation: Traditional solid-state fermentation (固态发酵) for premium liquors, where grains are fermented in pits or jars, or liquid fermentation for some modern methods.
3. Distillation & Aging: Use of steam distillation and aging in specific containers (e.g., pottery jars) to develop flavor.
4. Hygiene & Safety: Compliance with hygiene standards, limits on methanol, heavy metals, and other contaminants.
5. Labeling: Accurate labeling of alcohol content, ingredients, and geographic indications (e.g., Moutai must be produced in Maotai Town, Guizhou).
These regulations ensure quality, safety, and the preservation of traditional techniques while allowing innovation under government oversight. Terms like "Guójiā guīdìng de niàngjiǔ fāngfǎ" (国家规定的酿酒方法) translate to "state-regulated winemaking methods" in English.
