The reporter learned that sauce-flavored liquor is the core specialty category of Chinese liquor. According to national standards, sauce-flavored liquor must be fermented in a solid state of food, and the addition of edible alcohol is strictly prohibited. The General Administration of Market Regulation recently issued the “Supplementary Food Inspection Method for Screening of Edible Alcohol Admixture in Sauce-flavored Liquor”. This screening and inspection method established a national database of sauce-flavored liquor, covering more than 100 enterprises and more than 300 products in major soy wine producing regions across the country, with wide coverage and strong representation. The method relies on in-situ ionization-high-resolution mass spectrometry detection technology and uses chemometrics algorithms to establish an accurate identification model. The detection speed is fast, the discrimination accuracy is high, and batch samples can be quickly screened, providing a solid technical guarantee for combating adulteration in sauce-flavored liquor. In the next step, local market supervisory authorities will further step up supervision and enforcement of the entire production and distribution chain, speed up the application of inspection methods, strictly investigate and punish illegal addition of sauce-flavored liquor, urge alcohol production and management units to strictly implement the main responsibility for food safety, and promote the high-quality development of China's liquor industry.

The reporter learned that sauce-flavored liquor is the core specialty category of Chinese liquor. According to national standards, sauce-flavored liquor must be fermented in a solid state of food, and the addition of edible alcohol is strictly prohibited. The General Administration of Market Regulation recently issued the “Supplementary Food Inspection Method for Screening of Edible Alcohol Admixture in Sauce-flavored Liquor”. This screening and inspection method established a national database of sauce-flavored liquor, covering more than 100 enterprises and more than 300 products in major soy wine producing regions across the country, with wide coverage and strong representation. The method relies on in-situ ionization-high-resolution mass spectrometry detection technology and uses chemometrics algorithms to establish an accurate identification model. The detection speed is fast, the discrimination accuracy is high, and batch samples can be quickly screened, providing a solid technical guarantee for combating adulteration in sauce-flavored liquor. In the next step, local market supervisory authorities will further step up supervision and enforcement of the entire production and distribution chain, speed up the application of inspection methods, strictly investigate and punish illegal addition of sauce-flavored liquor, urge alcohol production and management units to strictly implement the main responsibility for food safety, and promote the high-quality development of China's liquor industry.