Baier Testing Supports the Implementation of National Standards and Safeguards Food Safety
GB/T 10781.10-2024 Requirements for the Quality of Baijiu - Part 10: Laobaiganxiangxing Baijiu will come into effect on December 1st, 2025, replacing the current standard GB/T 20825-2007. As one of the revising units, Baier Testing has always regarded ensuring food safety as its core mission. Relying on years of accumulated professional knowledge and technical strength, it helps China's alcohol safety move towards standardization and normalization.
The new standard has further clarified the uniqueness of Laobaiganxiangxing Baijiu by limiting production processes and refining indicators, which helps combat the practice in the market where liquid-state or solid-liquid blended Baijiu is passed off as pure grain solid-state products.
As an authoritative third-party testing institution, our company, backed by the state-authoritatively recognized CNAS, CMA, and CATL qualifications, possesses comprehensive technical capability for testing all types of alcoholic beverages from raw materials to finished products.
Raw Material Monitoring
Our company can determine testing indicators such as moisture content, mycotoxins, starch content, protein, fat, pesticide residues, and heavy metals in brewing raw materials, helping customers identify high-quality and inferior raw materials and ensuring the safety of raw material supply.
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Process Control
Our company can conduct hazard analysis on the production process, provide guidance on the control of Critical Control Points (CCPs), and carry out professional testing on production environments, equipment and facilities, packaging materials, semi-finished products in the processing stage, etc., so as to timely identify and eliminate potential food safety risks.
Product quality monitoring
Our company is capable of testing all required indicators specified in the technical requirements of this standard, including sensory requirements, physical and chemical requirements, and net content. We provide comprehensive product quality monitoring services, realize regular monitoring of product quality, ensure product performance, safety and compliance, and reduce risks.
The Types of Baijiu That Our Company Can Test and Routine Testing Items
| Executive Standard | Non-repetitive Testing Parameters |
| GB/T 10781.1-2021 Quality Requirements for Baijiu - Part 1: Strong Aromatic Baijiu | Sensory Properties, Alcohol Content, Solids, Total Acids, Total Esters, Ethyl Acetate, Ethyl Lactate, Ethyl Caproate, Caproic Acid, Acetic Acid, Total Amount of Acids and Esters, Methanol, Cyanides, Lead (Pb), Sodium Saccharin, Acesulfame-K, Sodium Cyclamate (calculated as Cyclamic Acid), Sucralose |
| GB/T 10781.2-2022 Quality Requirements for Baijiu - Part 2: Light Aromatic Baijiu | |
| GB/T 10781.3-2026/GB/T 10781.3-2025 Quality Requirements for Baijiu - Part 3: Rice Aromatic Baijiu | |
| GB/T 10781.4-2024 Quality Requirements for Baijiu - Part 4: Sauce Aromatic Baijiu | |
| GB/T 10781.5-2025 Quality Requirements for Baijiu - Part 5: Fermented Bean Curd Aromatic Baijiu | |
| GB/T 10781.6-2025 Quality Requirements for Baijiu - Part 6: Feng Aromatic Baijiu | |
| GB/T 10781.7-2025 Quality Requirements for Baijiu - Part 7: Te Aromatic Baijiu | |
| GB/T 10781.8-2021 Quality Requirements for Baijiu - Part 8: Strong & Sauce Compound Aromatic Baijiu | |
| GB/T 10781.9-2021 Quality Requirements for Baijiu - Part 9: Sesame Aromatic Baijiu | |
| GB/T 10781.10-2024 Quality Requirements for Baijiu - Part 10: Laobaigan Aromatic Baijiu | |
| GB/T 10781.11-2021 Quality Requirements for Baijiu - Part 11: Fuyu Aromatic Baijiu | |
| GB/T 10781.15-2025 Quality Requirements for Baijiu - Part 15: Xiaoqu Solid-state Baijiu |
Additionally, in addition to Baijiu, our company can also provide testing services for other types of alcoholic beverages such as beer, wine, and infused liquor. Below are the commonly tested alcoholic beverage varieties and testing packages of our company.
Beer
| GBT 4927-2008 Beer | ||
| Serial No. | Testing Item | Testing Method |
| 1 | Sensory Properties | GB/T 4928 |
| 2 | Alcohol Content | GB 5009.225 |
| 3 | Original Wort Concentration | GB/T 4928 |
| 4 | Total Acids | GB 12456 |
| 5 | Carbon Dioxide | GB/T 4928 |
| 6 | Diacetyl | GB/T 4928 |
| 7 | Sucrose Invertase Activity | GB/T 4928 |
| 8 | Lead (Pb) | GB 5009.12 |
| 9 | Ochratoxin A | GB 5009.96 |
| 10 | Patulin | GB 5009.185 |
| 11 | Salmonella | GB 4789.4 |
| 12 | Staphylococcus aureus | GB 4789.10 |
| 13 | Sulfur Dioxide and Sulfites | GB 5009.34 |
| 14 | β-Carotene | GB 5009.83 |
| 15 | Neotame | GB 5009.247 |
| 16 | Sucralose (also known as Sucralose) | GB 5009.298 |
| 17 | Net Content | GB/T 4928 |
Wine
| GB/T 15037-2006 Wine | ||
| Serial No. | Testing Item | Testing Method |
| 1 | Sensory Properties | GB/T 15038 |
| 2 | Alcohol Content | GB/T 15038 |
| 3 | Total Sugar | GB/T 15038 |
| 4 | Dry Extract | GB/T 15038 |
| 5 | Volatile Acids | GB/T 15038 |
| 6 | Citric Acid | GB/T 15038 |
| 7 | Carbon Dioxide | GB/T 15038 |
| 8 | Iron (Fe) | GB/T 15038 |
| 9 | Copper (Cu) | GB/T 15038 |
| 10 | Formaldehyde | GB 5009.266 |
| 11 | Benzoic Acid or Sodium Benzoate | GB 5009.28 |
| 12 | Sorbic Acid or Potassium Sorbate | GB 5009.28 |
| 13 | Lead (Pb) | GB 5009.12 |
| 14 | Ochratoxin A | GB 5009.96 |
| 15 | Patulin | GB 5009.185 |
| 16 | Salmonella | GB 4789.4 |
| 17 | Staphylococcus aureus | GB 4789.10 |
Infused Liquor
| GB/T 27588-2011 Infused Liquor (Infused Liquor with Fermented Liquor as the Base) | ||
| Serial No. | Testing Item | Testing Method |
| 1 | Sensory Properties | GB/T 15038 |
| 2 | Alcohol Content | GB/T 15038 |
| 3 | Total Acids | GB/T 15038 |
| 4 | Total Sugar (calculated as glucose) | GB/T 15038 |
| 5 | Dry Extract | GB/T 15038 |
| 6 | Iron (Fe) | GB 5009 |
| 7 | Copper (Cu) | GB 5009 |
| 8 | Methanol | GB/T 5009.48 |
| 9 | Cyanides | GB/T 5009.48 |
| 10 | Lead (Pb) | GB 5009.12 |
| 11 | Sodium Saccharin | GB 5009 |
| 12 | Sodium Cyclamate (calculated as cyclamic acid) | GB 5009.97 |
| 13 | Formaldehyde | GB/T 5009 |
| 14 | Lead (Pb) | GB 5009.12 |
| 15 | Patulin | GB 5009 |
| 16 | Benzoic Acid and Its Sodium Salt | GB 5009.28 |
| 17 | Sorbic Acid and Its Potassium Salt | GB 5009.28 |
| 18 | Sodium Saccharin | GB 5009.28 |
| 19 | Sodium Cyclamate (calculated as cyclamic acid) | GB 5009.97 |
| 20 | Salmonella | GB 4789.4 |
| 21 | Staphylococcus aureus | GB 4789.10 |
The formulation and revision of standards is an important measure for the country to continuously improve its standard system. As a third-party testing institution, our company is well aware of the mission and responsibility it bears. We continuously adhere to a more rigorous scientific attitude, more cutting-edge testing technologies, and more efficient response mechanisms, deeply integrating into the establishment of national unified technical specifications for food safety, and striving to "become a testing and certification institution with outstanding contributions to society".
About Baier Testing
Baier Testing, located in Shandong Province, a major agri-food production region of China, is a leading food testing laboratory. Covering 39 major categories of food, Baier provides testing services for agri-food, food additives, health supplements, and food-related products across all stages from production and distribution to catering. With efficient, comprehensive, and precise service, Baier is committed to safeguarding food safety from farm to table.