NPC deputies attack chemical additives in liquor

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Deputy to the National People’s Congress, jiangsu variety group chairman ZanShengDa on this year’s “two sessions”, continue to pay attention to the healthy development of liquor-making industry and security problems, and put forward concerning the value and the Suggestions to solve the problem of liquor blending chemical additives abuse “(hereinafter referred to as the” recommendations “) that attaches to the abuse of chemical additive liquor blending the damage to the consumers’ health of body and mind as well as the impact on the long-term development of liquor-making industry.

The abuse of additives is a concern

According to the suggestion Zan Shanda brought in this time, although chemical additives are allowed to be used in the blending process of Chinese liquor, some liquor enterprises often abuse additives in order to pursue the so-called better taste and gain greater profits.

NPC deputies attack chemical additives in liquor

Reporters have learned that in January and February 2021, the market supervision departments of many provinces and cities issued a notice, in the sampling inspection, the liquor products produced by many liquor enterprises were found to exceed the standard of “sweet vegetable”.

“Sweet” in recent years, often appear on the market supervision department checking report, in February 24 Beijing news reporters from the information we market supervision and administration in jiangsu province as an example, the bureau released on the day of the food is not qualified in the briefing, involved in the three batch of alcohol products in addition to the detection of cyanide, sweet also impressively in columns; On February 18, the Market Supervision Administration of Guizhou Province released the information of unqualified products, two Maotai-flavored liquor products produced by a liquor company in Maotai Town were found to be flavorless. At the end of January 2021, Shandong Provincial Administration of Market Supervision issued a notice saying that a batch of Cafu Luzhou-flavor liquor produced by Qufu Kongfujia Wine Brewery Co., Ltd., was found to be not in conformity with the national food safety standards. On January 20, the Market Supervision Administration of Henan Province issued a circular, said that a batch of big blue and white wine sold in Furundo Life Square in Wenxian County, which was produced by Luzhou Jiuquan Brewery in Sichuan Province, was not qualified. January 25, Deyang City Market Supervision Administration issued a notice that the Zhongjiang County Kaijiang Town Li’s pure sorghum distillery sales of a batch of 5 yuan liquor and 6 yuan liquor, sweet vegetable does not meet the national standards of food safety provisions.

According to the official website of the Administration of Market Supervision, about 1,055 batches of Chinese liquor were found to be substandard in the past six years. Among them, 365 batches were found to be substandard, accounting for 34.59 percent of the total number of substandard batches, which has become the second leading cause of substandard baijiu, second only to the alcohol content substandard items, Beijing News reported.


According to incomplete statistics, the top 6 unqualified items in liquor sampling inspection in recent 6 years.

In addition, according to incomplete statistics, in the information announced by the Chinese judge document net, with all kinds of cases related to sweet element, there are more than 100. Cases of abuse of chemical additives in liquor blending process have aroused social concern, which not only caused consumers’ concern about the safety of liquor, but also cast a shadow on the long-term healthy development of the industry.

Zan Shengda also pointed out that the abuse of chemical additives in liquor blending process has two main problems, the first is the abuse of chemical additives harm liquor consumers’ physical and mental health. Food additives mostly come from fine chemical industry, improper use will cause harm to human body. Some chemical additives are edible grade but also have potential risks, and will be banned if they are found to cause irreversible harm to human body. Secondly, some wine enterprises with the help of food chemical additives product flavor innovation, give products more grain wine taste, under the name of “grain wine” brand deceive consumers, obtain huge profits; Some enterprises use chemical additives to blend “liquid liquor”, but “use but not label”. All these will lead to the expulsion of bad money good money, affect the high-quality development of liquor industry.

“Three axes” to attack additive abuse

Zan Shengda said in the proposal, since ancient times, China’s liquor using solid brewing method, with grain as the main raw material, through fermentation distillation. The real pure grain brewed liquor with its own aroma is friendly to human body and comfortable after drinking. Relative to the traditional craft, there is a new craft wine, originated in the 1960s. At that time, due to the national food shortage, coupled with the continuous development of the chemical industry, a variety of food additives continue to appear, many enterprises began to use edible alcohol supplemented by food additives (flavor) blending liquor. This is also an important reason for the use of chemical additives in liquor blending process.

Today, the liquor industry has developed into a major branch of the food industry. As an important link related to the quality of liquor products, the abuse of chemical additives in the blending process should be paid attention to and solved, so as to promote the healthy development of the industry.

Zan Sander’s advice looks at three ways to solve the problem. One is to establish a chemical additive use tracking mechanism. Many countries have strict rules on the brewing of spirits and have established and strengthened traceability systems to ensure the quality of their products, Zan said. At present, some domestic liquor enterprises have also established a product management system, but it is still not perfect, especially in the food additives control is not strict. Therefore, it is suggested that the relevant departments should establish a supervision system for the inflow of chemical additives to the liquor production enterprises, register the source and usage of the additives to the manufacturers, and implement a registration and filing system for the production and sales of the additives manufacturers, so as to keep a check on the overuse of the chemical additives, so as to facilitate tracing and supervision.

The second is to use international standards to label chemical additives. Referring to the general requirements of the relevant EU laws on food labelling, the food label must not mislead consumers about the attributes of the product, and stipulates that the label must list all ingredients in order of the weight of the ingredients. According to the requirements of China’s General Principles for Labeling of Prepackaged Food, enterprises should accurately label the ingredients used in the list of label ingredients. Currently, there are not many liquor brands on the market that are labeled with edible alcohol and additives. Since liquor blending is a legal process in the process of making liquor, the ingredients should be clearly marked. If the secret formula is involved, it can be put on record and publicized in the relevant functional departments to give consumers the right to know.

Third, further improve the safety standards of liquor and strengthen collaborative supervision. In Zan Shengda’s opinion, the standard is the core to solve the liquor safety problem. The national standard and the local standard are not unified and comprehensive, and the enterprises will go their own way when implementing them. At the same time, some standards are seriously lagging behind and still use the old data decades ago. Competent authorities and trade associations should also formulate rules and strengthen supervision, realize information interconnection among different regions and departments, and regularly release liquor safety information to the public. At the same time, it is suggested to upgrade the detection standards and methods of liquor, improve the additive identification technology, and take economic, administrative and legal means to crack down on the abuse of chemical additives.