Parameter detection of fermented liquor and its preparation

National Food Safety Standard for Fermented Liquor and Its Compounded Liquor 1 Scope This standard is applicable to fermented liquor and its prepared liquor. 2. Terms and Definitions 2.1 Fermented Liquor is a beverage made from grains, fruits, dairy products, etc., and is fermented or partially fermented. 2.2 Preparation of fermented liquor: A beverage liquor that has changed its original style by blending, mixing, or processing with fermented liquor as the liquor base and adding edible excipients or food additives

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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