Standard No.:	GB/T 18356-2026
English Name:	Quality requirements for product of geographical indication—Moutai jiu（Kweichow Moutai jiu）
Chinese Name:	地理标志产品质量要求 茅台酒（贵州茅台酒）
Chinese Classification:	X61    Distilled liquors
Professional Classification:	GB    National Standard
ICS Classification:	67.160.10 67.160.10    Alcoholic beverages 67.160.10
Source Content Issued by:	SAMR, SAC
Issued on:	2026-01-28
Implemented on:	2026-8-1
Status:	to be valid
Superseding:	GB/T 18356-2007 Product of geographical indication―Kweichow Moutai liquor
Target Language:	English
File Format:	PDF
Word Count:	12500 words
Translation Price(USD):	375.0
Delivery:	via email in 1~5 business day

GB/T 18356-2026 Quality requirements for product of geographical indication—Moutai jiu（Kweichow Moutai jiu） English, Anglais, Englisch, Inglés, えいご This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered. ICS 13.220.10 CCS H 57 National Standard of the People's Republic of China ‌GB/T 18356-2026 Replaces GB/T 18356-2007 Quality requirements for product of geographical indication - Moutai jiu（Kweichow Moutai jiu） 地理标志产品质量要求 茅台酒（贵州茅台酒） Issue date: 2026-01-28 Implementation date: 2027-02-01 Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China the Standardization Administration of the People's Republic of China Contents Foreword Introduction 1 Scope 2 Normative References 3 Terms and Definitions 4 Geographical Origin Scope 5 Production Environment 6 Technical Requirements 7 Test Methods 8 Inspection Rules 9 Marks and Labels 10 Packaging, Transport, and Storage Annex A (Normative) Geographical Origin Scope for the Protected Geographical Indication Product Kweichow Moutai Annex B (Normative) Production Process Flowchart for Kweichow Moutai Annex C (Normative) Production Operation Schedule Model for Kweichow Moutai Annex D (Informative) Flavor Profile Similarity of Kweichow Moutai Annex E (Informative) Schematic Diagram of Aroma Characteristics of Kweichow Moutai Bibliography Quality Requirements for Products with Geographical Indications — Moutai Jiu (Kweichow Moutai) 1 Scope This document defines the terms and definitions related to the product with geographical indication, Kweichow Moutai. It specifies the requirements for the geographical origin scope, production environment, technical requirements, inspection rules, marks, labels, packaging, transport, and storage, and describes the corresponding test methods. This document is applicable to the production, distribution, and inspection of the product with geographical indication, Kweichow Moutai, and also applies to the protection and management of the product with geographical indication, Kweichow Moutai. 2 Normative References The following documents contain provisions which, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies. GB 1351 Wheat GB 3838 Environmental Quality Standards for Surface Water GB 5009.9 National Food Safety Standard — Determination of Starch in Foods GB 5009.225 National Food Safety Standard — Determination of Ethanol Concentration in Wine and Edible Alcohol GB 5749 Standards for Drinking Water Quality GB/T 10345 Analytical Methods for Baijiu GB/T 10346 Rules of Inspection and Marking, Packaging, Transport and Storage for Baijiu GB/T 10781.4 Quality Requirements for Baijiu — Part 4: Jiangxiangxing Baijiu GB 12456 National Food Safety Standard — Determination of Total Acid in Foods GB/T 15109 Terminology of Baijiu Industry GB/T 15686 Sorghum — Determination of Tannin Content GB/T 21304 Determination of Wheat Hardness — Hardness Index Method JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Constant Content 3 Terms and Definitions For the purposes of this document, the terms and definitions given in GB/T 15109, GB/T 10781.4, and the following apply. 3.1 Moutai jiu (Kweichow Moutai jiu) A Jiangxiangxing baijiu (Daqu) produced within the geographical origin scope of the protected geographical indication product, Kweichow Moutai, utilizing the unique natural environment and micro-ecological environment. It is made from high-quality "Hongyingzi" sticky sorghum, wheat, and water as raw materials, and crafted through traditional techniques including high-temperature starter making, high-temperature stacking, high-temperature distillation, long-term aging in pottery jars, and careful blending. 3.2 gongfa The collective term for the traditional brewing techniques and methods specific to Kweichow Moutai. 3.3 high temperature daqu A block-shaped daqu made from wheat, crushed, mixed with water and ripe starter (muqu), uniformly blended, pressed into shape, fermented at high temperature, and stored as dry starter according to traditional starter-making processes. It serves as a saccharification and fermentation agent, contributes to the fermentation load, and enhances aroma during the baijiu production process. 3.4 ripe starter for inoculation (muqu) High-temperature daqu selected from the finished high-temperature daqu stock, used for microbial inoculation in the starter-making production. Also known as qumu. 3.5 raw daqu base The starter block from the time the starter material is pressed into shape until just before being removed from the starter room for stacking (chai qu). 3.6 wrapping straws for daqu Rice straw used during the fermentation process within the starter room for insulation, moisture retention, ventilation, and microbial inoculation. NOTE: Includes partition straw, bottom straw, padding straw, securing straw, covering straw, etc. 3.7 fermentation room A room used for the fermentation or storage of high-temperature daqu. NOTE: Divided into fermentation rooms and dry starter storage rooms. 3.8 fancang The operation of repositioning starter blocks that have fermented to a certain degree according to process requirements to ensure uniform fermentation. Also known as fanqu. 3.9 pit mud Clay soil sourced from the Chishui River basin, screened and processed to remove impurities, used for constructing fermentation pits. NOTE: Includes sealing mud used to close the pit opening and bottom mud used for the pit bottom. 3.10 sanhetu A material made primarily from purple-red clay soil, processed according to specific techniques, used for paving the floors of fermentation rooms and cooling areas. 3.11 cooling floor A floor made from sanhetu, used for spreading and cooling fermented grains, mixing with starter, and stacking for fermentation. 3.12 round Within one production cycle, the operational sequence from the first fermentation starter room (or fermentation pit) to the last, according to the number of starter rooms (or pits) in a starter-making (or baijiu-producing) team, is termed a "lun" (round), and the sequence of these rounds is termed "ci" (order). 3.13 sha Sorghum, appropriately crushed and moistened, used as the initial raw material in baijiu production. NOTE: The sorghum after moistening but before steaming is called shengsha. 3.14 fermentative material The mixture of sorghum, daqu, adjuncts, etc., during the baijiu production process. NOTE: The fermentative material in the feeding round is called liangpei. In rounds where baijiu is taken, the fermentative material before distillation is called jiupei, and after distillation, it is called zaopei. 3.15 maternal fermented grains (muzao) Fermented grains (jiupei) proactively retained within a pit from the previous production year for use in the next production year's initial sha feeding process, serving purposes of microbial inoculation, acidity adjustment, and aroma enhancement. 3.16 last distillate (jiuwei) The low-concentration distillate collected after the main spirit fraction during distillation. Also known as tailings. 3.17 dazao The operation of using a shovel to toss, scatter, scoop, and form the cooled grain (or fermented grain) material spread on the cooling floor into ridges. 3.18 typical body (dianxing ti) The sensory quality categories of freshly produced crude baijiu (base liquor). NOTE: Divided into three types: Jiangxiang (sauce aroma), chuntian (mellow sweet), and jiaodi (pit bottom). 3.19 pangou The process of blending newly produced baijiu from the same round, same typical body, and same grade after one year of aging, combining them according to specific units. 3.20 blending (goudou) The process of mixing multiple batches of pangou baijiu and/or blended baijiu from different rounds, different typical bodies, different alcohol contents, and different ages, in specific proportions, using the method of blending baijiu with baijiu, to achieve a specific style. Also known as goudiao. 3.21 crude baijiu (jijiu) A collective term for baijiu with diverse stylistic characteristics, used in the pangou and blending processes. Also known as base liquor.