Terms and Definitions The terms and definitions defined in GB/T15109 and the following terms and definitions apply to this document. 3.1 Qingxiang Daqu Baijiu is made from sorghum as raw material, using Qingxiang Daqu as saccharification fermentation agent, solid-state fermentation in earth vats, solid-state distillation, aging and blending. It does not directly or indirectly add edible alcohol and color and appearance not produced by self-fermentation. A light-flavor liquor containing aroma and flavor substances. 3.2 Fen-flavor Daqu is made by crushing barley and peas in proportion, mixing with water, forming, molding, air-drying, damp fire, dry fire, post-fire, and raising koji. It is a saccharification starter for light-flavor liquor brewing. 4 Requirements 4.1 Sensory requirements 4.2 Physical and chemical requirements 4.3 Food safety requirements 4.4 Net content