The State Administration for Market Regulation issued the testing method for detecting the adulteration of sauce-flavor baijiu with edible alcohol.

On August 24, the State Administration for Market Regulation issued a screening inspection method for the adulteration of soy-flavor Baijiu with edible alcohol. Soy-flavor Baijiu is a core category of Chinese Baijiu. According to national standards, soy-flavor Baijiu must be brewed through solid-state fermentation using grains, and the addition of edible alcohol is strictly prohibited. Recently, the State Administration for Market Regulation released the "Supplementary Inspection Method for the Screening of Adulteration of Edible Alcohol in Soy-Flavor Baijiu" (BJS202603). This screening inspection method has established a national database for soy-flavor Baijiu, covering over 100 enterprises and more than 300 products from major production areas across the country, ensuring broad coverage and strong representativeness. The method relies on in-situ ionization and high-resolution mass spectrometry detection technology, combined with chemometric algorithms to establish accurate identification models. It provides rapid detection and high accuracy in classification, enabling quick screening of bulk samples and providing solid technical support for combating adulteration in soy-flavor Baijiu. In the next steps, market regulation departments across various regions will intensify law enforcement throughout the entire production and circulation chain, expedite the application of inspection methods, and rigorously crack down on illegal additions in soy-flavor Baijiu. They will also urge alcoholic beverage production and operation entities to strictly implement their primary responsibilities for food safety and promote the high-quality development of China's Baijiu industry. This article is edited from the State Administration for Market Regulation by GMTEight, editor: Chen Wenfang.