Global Food

 
In 2005, the China Light Industry Council proposed and organized relevant units to release QB/T2745-2005 "Cooking Yellow Wine", which played an important role in standardizing production and improving the quality of cooking rice wine. In the past 15 years, with the changes in consumers’ eating habits and the re-revision of the National Standards for "Yellow Wine", the current QB/T2745-2005 "Cooking Yellow Wine" industry standard is difficult to meet the needs of consumption upgrades. It brought great inconvenience and restricted the innovation and development of the cooking rice wine industry. In order to continuously meet the people’s growing needs for a better life, according to the provisions of Article 29 of China’s Standardization Law, “the standard review cycle generally does not exceed five years. After the review, those standards that do not meet the needs of economic and social development and technological progress should be revised or abolished in a timely manner. In order to further improve the standard system and promote the high-quality development of the cooking yellow wine industry , the China Alcoholic Drinks Association led the brewing cooking wine branch, and proposed a revised plan for QB/T2745-2005 "Cooking Yellow Wine" in conjunction with the National Winery Standardization Technical Committee. They are now soliciting revision units and revision proposals from the industry.

Units intending to apply for joining the "Cooking Yellow Wine" Industry Standard Revision Working Group, please carefully fill out the "Cooking Yellow Wine" Industry Standard Revision Unit Application Form (Attachment), after the unit is stamped with the official seal, it will be scanned before June 18, 2020 please send the scanning document to the Brewing Cooking Wine Branch of China Alcoholic Drinks Association.

Contact information:

Contact name: Dong Lina

Tel: 010-57811300 ext. 9213

Mobile: 13810957799

Email: dondlina@cada.cc

Attachment:"Cooking Yellow Wine" Industry Standard Revision Unit Application Form

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