Alcohol and Alcoholic Beverages GB 30608-2014 National Food Safety Standard Food Additive DL Sodium

Drinks containing ethanol include beer, Baijiu, white wine, champagne, fruit wine, etc. 1. Beer has a low alcohol content and contains carbon dioxide, various amino acids, vitamins, low molecular sugar, inorganic salts, and various enzymes. Among them, low molecular sugar and amino acids are easily digested and absorbed, generating a large amount of heat energy in the body, so beer is often referred to as "liquid bread" by people. 2. Baijiu Chinese Baijiu has a complex flavor with esters as the main body, with koji and yeast as saccharification and fermentation agents, and uses starchy (sacchariferous) raw materials to brew various kinds of liquor through cooking, saccharification, fermentation, distillation, aging and blending. 3. White wine White wine is made from high-quality grapes, following the production process of international famous wines, and fermented and aged. The alcohol content is 12%, the sugar content is below 1.5%, and the hygiene indicators comply with national regulations. The liquor is fruity green, clear and transparent, with a refreshing odor, a strong aroma, and a deep and long-lasting aftertaste. 4. Champagne Champagne refers to the production of wine from the Champagne region of France that meets a series of special standards. The history of the vineyards in the Champagne region can be traced back to the early AD, 17th century. With the gradual mastery of secondary fermentation technology in bottles, champagne entered the aristocratic class. 5. Fruit wine is a type of wine that uses the sugar content of the fruit itself to ferment into alcohol by yeast, containing the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine to drink