Recently, the “Buckwheat Fragrance Wine” Group Standard (Standard No.: T/CNFIA 123-2020) drafted by China National Food Industry Association, in connection with Liquor Specialty Committee of China National Food Industry Association, China National Research Institute of Food & Fermentation Industries, Jing Brand Co., Ltd. and other units was formally approved and promulgated by China National Food Industry Association.

近日，由中国食品工业协会、中国食品工业协会白酒专业委员会、中国食品发酵工业研究院、劲牌有限公司等单位起草的《荞香酒》团体（标准号：T/CNFIA 123-2020）由中国食品工业协会正式批准并颁布。

As an emerging alcoholic beverage, Buckwheat Fragrance Wine is a mixed liquor with Chinese characteristics, where certain nourishing function on the basis of liquor flavor products are added to successfully conduct the transition development of traditional liquor.

荞香酒作为酒类中新兴产品，是具有中国特色的配制酒，荞香酒在白酒风味产品的基础上增加了一定的滋补功能，成功带动传统白酒的转型发展。

Since formally launched in 2013 by Jing Brand, the Buckwheat Fragrance Wine represented by Maopu bitter buckwheat wine has spread all over the country. With its rapid development, the market scale has presently reached billions of yuan. However, with the market trend booming, more challenges urge to be solve.

自劲牌有限公司于2013年正式面向市场推出以毛铺苦荞酒为代表的荞香酒系列产品后，荞香酒的消费市场遍布大江南北。随着荞香酒行业的迅速发展，目前市场规模已达数十亿元，然而在市场日益繁荣的同时，也存在不少亟待解决的问题。

Presently, many Buckwheat Fragrance Wine series products entered the market, and brands are overflowing. According to incomplete statistics, only in Hubei province, large and small enterprises have successively produced up to over 40 kinds of bitter buckwheat wine products; beyond Hubei province, bitter buckwheat wine of different brand have also gradually come to the market. Various kinds of bitter buckwheat wine are special in fragrance type, price, flavor, and production technology. However, there is only GB/T 27588-2011 “Dew Wine” applicable for Buckwheat Fragrance Wine. This standard only has requirements for total acid, total sugar, total ester, dry extract, iron, copper and other indicators; while such indicators as the total sugar and dry extract indicators cannot completely incarnate the products characteristics, resulting in the great gap in product quality level among similar products.

目前，市面上荞香酒系列产品较多，品牌泛滥。据不完全统计，仅湖北省内大小酒企陆续推出的苦荞酒类产品就多达40余种，省外也有不同品牌的苦荞酒陆续上市。各类苦荞酒在香型、价格、风味、生产工艺上各不相同，但由于荞香酒目前唯有（GB/T 27588-2011《露酒》）可勉强适用，且该标准只对总酸、总糖、总酯、干浸出物、铁、铜等指标进行了要求，而总糖、干浸出物指标无法完整体现产品差异化特性。这直接导致了同类别产品质量水平差异较大。

In order to standardize and cultivate the emerging Buckwheat Fragrance Wine products, increase the threshold of bitter buckwheat wine manufacturing enterprises, improve Buckwheat Fragrance Wine quality control level, and protect consumers’ safety mental and physical health, Jing Brand propose the establishment of Buckwheat Fragrance Wine Group Standard to China National Food Industry Association. The standard point out that Buckwheat Fragrance Wine is a dew wine with the style of buckwheat fragrance made from the wine basis taking the brewed liquor with bitter buckwheat or other grain as raw material, as well as bitter buckwheat, supplementary edible substances which are not only food substances but also traditional Chinese medicinal materials according to tradition or specific raw, auxiliary food materials, or other substances complying with relevant provisions. It shall undergo leaching, extracting and (or) redistilling in addition to other processes, or be directly added specific food origin ingredient.

为规范和培育荞香酒这一新兴品类，提高苦荞酒生产制造企业的门槛，提升荞香酒的质量控制水平，保护消费者的安全和身心健康。劲牌有限公司向中国食品工业协会提出建立《荞香酒》团体标准的建议。该标准指出，荞香酒是以苦荞麦或其它粮食为原料酿造的白酒为酒基，加入苦荞麦或辅以可食用或按照传统既是食品又是中药材或特定食品原辅料或符合相关规定的物质，经浸提和（或）复蒸馏等工艺或直接加入从食品中提取的特定成分，制成的具有荞香风格的露酒。

It is known that, with formal emergence of the group standard, Jing Brand will have a new upgrade for the frame and package of Maopu bitter buckwheat wine series products.

据了解，随着该团体标准的正式面世，劲牌公司将对现有的毛铺苦荞酒系列产品进行酒体和包装的全新升级。