Enterprise (project) layout and scale of wine industry access conditions

1. Newly built, renovated and expanded wine production enterprises (projects) must comply with national laws and regulations, industrial policies and industry development planning requirements, and comply with the local urban and rural construction planning, ecological environment planning, overall land use planning and land use standards, and strictly implement energy conservation assessment and review and environmental impact assessment systems.

2. The site selection of new, renovated and expanded wine production enterprises (projects) should comply with the "Wine Factory Hygiene Standards" (GB12696), and their wine grape planting bases should be built in areas where the environmental functions meet food processing requirements and are non-hazardous. A hygienic and safe area for wine production. 1. New enterprises (projects) that use fresh grapes or grape juice as raw materials to produce wine products (excluding original wine) shall have an annual production capacity of not less than 1,000 liters.

2. For a new original wine production enterprise (project), its annual production capacity should be no less than 3,000 liters. For new, renovated and expanded enterprises (projects) that produce wine products using purchased raw wine (including imported raw wine) as raw materials, their annual production capacity should be no less than 2,000 liters.

3. The annual production capacity of the newly built winery wine production enterprise (project) should be no less than 75,000 liters.

4. Encourage existing enterprises to rationally integrate resources through mergers, reorganizations, etc., take measures to transform and upgrade, and achieve economies of scale.

Special wine production enterprises (projects) stipulated in the national standard "Wine" (GB15037) are not subject to the access scale restrictions mentioned above.