|
MINISTRY OF INDUSTRY AND TRADE OF VIETNAM |
THE SOCIALIST REPUBLIC OF VIETNAM |
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No. 39/2026/TT-BCT |
Hanoi, June 30, 2026 |
CIRCULAR
ON NATIONAL TECHNICAL REGULATION ON ALCOHOLIC BEVERAGES
Pursuant to the Law on Promulgation of Legislative Documents No. 64/2025/QH15 (amended by the Law No. 87/2025/QH15);
Pursuant to the Law on Food Safety No. 55/2010/QH12;
Pursuant to the Law on amendments to some articles of the Law on Standards and Technical Regulations No. 70/2025/QH15;
Pursuant to the Law on amendments to some articles of the Law on Quality of Products and Goods No. 78/2025/QH15;
Pursuant to Decree No. 15/2018/ND-CP dated February 02, 2018 of the Government elaborating some articles of the Law on Food Safety;
Pursuant to Resolution No. 15/2026/ND-CP dated April 06, 2026 of the Government on suspension of effect of Decree No. 46/2026/ND-CP dated January 26, 2026 and Resolution No. 66.13/2026/NQ-CP dated January 27, 2026 of the Government;
Pursuant to Decree No. 22/2026/ND-CP dated July 16, 2026 of the Government elaborating some articles and measures for enforcement of Law on Standards and Technical Regulations;
Pursuant to Decree No. 37/2026/ND-CP dated January 23, 2026 of the Government elaborating some articles and measures for enforcement of Law on Quality of Products and Goods;
Pursuant to Decree No. 40/2025/ND-CP dated February 26, 2025 of the Government on functions, responsibilities, jurisdiction and organizational structure of the Ministry of Industry and Trade;
At the request of the head of the Agency for Innovation, Green Transition and Industry Promotion;
The Minister of Industry and Trade promulgates the Circular on National Technical Regulation on alcoholic beverages.
Article 1. The National Technical Regulation on alcoholic beverages is attached to this Circular.
Number: QCVN 30: 2026/BCT.
Article 2. Effect
This Circular comes into force from January 01, 2027.
Article 3. Transitional provision
For products that have been declared before the issuance of this Circular, organizations and individuals may continue to use existing product self-declaration for 12 months from the effective date of this Circular, unless there is a food safety warning concerning such products.
Article 4. Reference clause
If documents referenced in this Circular are amended and replaced, newer documents shall prevail.
Article 5. Implementation
1. The head of the Vietnam Industry Agency shall provide guidelines, disseminate and implement this Circular.
2. Heads of authorities and units affiliated to Ministry of Industry and Trade; Directors of Departments and authorities of which functions and tasks are assigned by province-level People’s Committees; relevant authorities and individuals are responsible for implementing this Circular.
3. Shall any difficulties arise during the implementation, report to the Ministry of Industry and Trade (Vietnam Industry Agency) for guidelines, consideration and amendment./.
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PP. MINISTER Truong Thanh Hoai |
QCVN 30:2026/BCT
NATIONAL TECHNICAL REGULATION ON ALCOHOLIC BEVERAGES
Foreword
The QCVN 30:2026/BCT is compiled by the Drafting Board for the National Technical Regulation on alcoholic beverages; approved by the Agency for Innovation, Green Transition and Industry Promotion – Ministry of Industry and Trade; appraised by the Ministry of Science and Technology; and promulgated by the Ministry of Industry and Trade under Circular No. 39/2026/TT-BCT dated June 30, 2026.
NATIONAL TECHNICAL REGULATION ON ALCOHOLIC BEVERAGES
I. GENERAL REGULATIONS
1. Scope
This Regulation regulates the food quality and safety, and requirements for management of alcoholic beverages prescribed in Article 3, Part I of this Regulation.
2. Regulated entities
This Regulation applies to organizations and individuals engaging in production, trading, import and export of alcoholic beverages that are prescribed in Article 3, Part I of this Regulation within the territory of Vietnam; relevant organizations and individuals.
3. Definitions and acronyms
For the purposes of this Regulation, the terms and acronyms below shall be construed as follows:
3.1. Food-grade alcohol (Ethyl alcohol of agricultural origin) means ethanol that complies with requirements for food use and is obtained by distillation of fermented mash derived from starches and sugars.
3.2. Draft beer/draught beer means an alcoholic beverage obtained by the fermentation of a mixture of ingredients consisting primarily of barley malt, cereals, brewer’s yeast, hops, and water, and clarified by filtration.
3.3. Canned beer, bottled beer means an alcoholic beverages obtained by the fermentation of a mixture of ingredients consisting primarily of barley malt, cereals, brewer’s yeast, hops, and water which are subsequently processed and packaged in cans or bottles.
3.4. Wine means an alcoholic beverage obtained by the partial or complete alcoholic fermentation of fresh grapes (or grape must/juice) without distillation that has an actual alcoholic strength of not less than 8,5% alcohol by volume (hereinafter referred to as “ABV”).
3.5. Sparkling wine means wine that undergoes further processing during or after production. The product effervesces upon opening the bottle due to the release of carbon dioxide (CO2).
3.6. Fortified wine/liqueur wine means an alcoholic beverage with an alcoholic strength of not less than 15% ABV and not more than 22% ABV that is obtained by adding spirit drinks (typically Brandy) to wine or fermenting grape must in order to increase its alcohol content.
3.7. Aromatised wine means an alcoholic beverage with an alcoholic strength of not less than 14,5% ABV and not more than 22% ABV that is obtained from wine or sparkling wine with the addition of natural or artificial flavorings.
3.8. Spirit drinks mean alcoholic beverages (excluding non-distilled alcoholic beverages) with an alcoholic strength of not less than 15% ABV. The products are obtained by one of the following processes:
(i) Distillation of naturally fermented products (with or without the addition of flavorings); or the addition of flavorings, sugar, or other sweetening products (including honey, fruit syrup, and naturally sweet carbohydrates) to food-grade alcohol or spirit drinks;
(ii) Blending one or more spirit drinks with one another and/or with food-grade alcohol and/or other beverages.
In this Regulation, spirit drinks include:
3.8.1. White spirit
3.8.1.1. White distilled spirit means an alcoholic beverage obtained by the distillation of fermented mash that is derived from starches or sugars.
3.8.1.2. White blended spirit and Vodka mean alcoholic beverages produced by blending food-grade alcohol, water, and food additives.
3.8.2. Wine spirit means an alcoholic beverage obtained by distilling wine.
3.8.3. Brandy/Weinbrand means an alcoholic beverage produced from wine spirit to which wine distillate is added with an alcoholic strength not more than 94,8% ABV, and aged in oak for at least 06 months. The added amount does not exceed 50% of the total alcohol content of the finished product.
3.8.4. Grape marc spirit (or grape marc) means an alcoholic beverage produced from grape marc which is fermented and distilled directly by steam or after the addition of water.
3.8.5. Fruit spirit means an alcoholic beverage produced exclusively by the fermentation and distillation of fresh fruit and fruit pulp with or without stones.
3.8.6. Cider spirit and perry spirit mean alcoholic beverages obtained by the distillation of low-alcohol cider or perry in order to produce distilled spirits that possess the distinctive aroma and flavor of the respective fruit.
3.8.7. London gin means an alcoholic beverage produced by distilling food-grade alcohol with natural botanical ingredients in which the predominant flavor is that of juniper (Juniperus communis L.).
3.9. Acronyms
– AOAC stands for Association of official Analytical Collaboration;
– CFU stands for Colony Forming Unit;
– EN stands for European Norms;
– ISO stands for International Organization for standardization.
II. TECHNICAL REGULATIONS
1. Requirements for ingredients for producing alcoholic beverages
1.1. Food-grade alcohol
Requirements for food-grade alcohol for production of alcoholic beverages are prescribed in Table 1.
Table 1 – Requirements for food-grade alcohol
|
No. |
Indicator |
Unit |
Permissible level |
|
1 |
Alcohol content |
% ethanol by volume at 20°C |
≥ 96 |
|
2 |
Ester content, expressed as ethyl acetate |
mg/L of absolute alcohol (hereinafter referred to as “AA”) |
≤ 13 |
|
3 |
Aldehyde content, expressed as acetaldehyde |
mg/L of AA |
≤ 5 |
|
4 |
Higher alcohol content, expressed as 2-methyl-1-propanol |
mg/L of AA |
≤ 5 |
|
5 |
Methanol content |
mg/L of AA |
≤ 300 |
|
6 |
Furfural content |
mg/L of AA |
≤ 5 |
1.2. Other ingredients shall comply with applicable regulations on each used ingredient.
2. Requirements for alcoholic beverages
2.1. Physicochemical requirements
Physicochemical requirements for alcoholic beverages are prescribed in Table 2.
Table 2 – Physicochemical requirements
|
No. |
Product |
Indicator |
Unit |
Permissible level |
|
1 |
Beer |
Diacetyl content |
mg/L |
≤ 0,2 |
|
2 |
Wine |
|
|
|
|
2.1 |
Red wine |
|
|
|
|
2.1.1 |
Red wine with a sugar content expressed as the total content of glucose and fructose of less than 5 g/L. |
Methanol content |
mg/L |
≤ 400 |
|
Sulfur dioxide content |
mg/L |
≤ 150 |
||
|
2.1.2 |
Red wine with a sugar content expressed as the total content of glucose and fructose of at least 5 g/L. |
Methanol content |
mg/L |
≤ 400 |
|
Sulfur dioxide content |
mg/L |
≤ 200 |
||
|
2.2 |
White wine and rosé wine |
|
|
|
|
2.2.1 |
White wine and rosé wine with a sugar content expressed as the total content of glucose and fructose of less than 5 g/L. |
Methanol content |
mg/L |
≤ 250 |
|
Sulfur dioxide content |
mg/L |
≤ 200 |
||
|
2.2.2 |
White wine and rosé wine with a sugar content expressed as the total content of glucose and fructose of at least 5 g/L. |
Methanol content |
mg/L |
≤ 250 |
|
Sulfur dioxide content |
mg/L |
≤ 250 |
||
|
2.3 |
Sparkling wine |
|
|
|
|
2.3.1 |
Quality sparkling wine |
Methanol content |
As prescribed in 2.1 (Red wine) and 2.2 (White wine) |
|
|
Sulfur dioxide content |
mg/L |
≤ 185 |
||
|
2.3.2 |
Other types of sparkling wine |
Methanol content |
As prescribed in 2.1 (Red wine) and 2.2 (White wine) |
|
|
Sulfur dioxide content |
mg/L |
≤ 235 |
||
|
3 |
Spirit drinks |
|
|
|
|
3.1 |
White spirit |
|
|
|
|
3.1.1 |
White distilled spirit |
|
|
|
|
3.1.1.1 |
White spirit distilled from cereal grains |
Methanol content |
mg/L of AA |
≤ 600 |
|
3.1.1.2 |
White spirit distilled from other ingredients |
Methanol content |
mg/L of AA |
≤ 2000 |
|
3.1.2 |
White blended spirit, Vodka |
Methanol content |
mg/L of AA |
≤ 100 |
|
3.2 |
Wine spirit |
Methanol content |
mg/L of AA |
≤ 2.000 |
|
3.3 |
Brandy/Weinbrand |
Methanol content |
mg/L of AA |
≤ 2.000 |
|
3.4 |
Grape marc spirit |
Methanol content |
mg/L of AA |
≤ 10.000 |
|
3.5 |
Fruit spirit |
|
|
|
|
3.5.1 |
Spirit produced from stone fruits |
Hydrocyanic acid content |
mg/L of AA |
≤ 70 |
|
Methanol content |
mg/L of AA |
≤ 10.000 |
||
|
3.5.2 |
Special cases: |
|
|
|
|
|
– Prunus domestica L. subsp. syriaca (Borkh.) Janch. ex Mansf
– Prunus domestica L. – Malus domestica Borkh. – Pyrus communis L., except for Pyrus communis L. cv ‘Williams’ – Rubus idaeus L. – Rubus fruticosus auct. aggr – Prunus armeniaca L. – Prunus persica (L.) Batsch |
Methanol content |
mg/L of AA |
≤ 12.000 |
|
|
– Pyrus communis L. cv ‘Williams’
– Ribes rubrum L. – Blackcurrant (Ribes nigrum L.) – Rowanberry (Sorbus aucuparia L.) – Elderberry (Sambucus nigra L.) – Cydonia oblonga Mill. – Juniperus communis L./ Juniperus oxicedrus L. |
Methanol content |
mg/L of AA |
≤ 13.500 |
|
3.6 |
Cider spirit and perry spirit |
Methanol content |
mg/L of AA |
≤ 10.000 |
|
3.7 |
London gin |
Methanol content |
mg/L of AA |
≤ 50 |
2.2. Limits for heavy metal contamination
Limits for heavy metal contamination in alcoholic beverages shall comply with QCVN 8-2:2011/BYT – National Technical Regulation on limits for heavy metal contamination in food.
2.3. Limits for mycotoxin contamination
Limits for mycotoxin contamination in alcoholic beverages shall comply with QCVN 8-1:2011/BYT – National Technical Regulation on limits for mycotoxin contamination in food. The limit for patulin applies only to cider spirit and other fermented beverages produced from apples or containing apple juice.
2.4. Limits for microbiological contamination
Limits for microbiological contamination in draft beer are prescribed in Table 3.
Table 3 – Limits for microbiological contamination
|
No. |
Indicator |
Unit |
Permissible level |
|
1 |
Total aerobic microbial count |
CFU/mL |
≤ 1000 |
|
2 |
Clostridium perfringens |
CFU/mL |
≤ 1 |
|
3 |
Coliforms |
CFU/mL |
≤ 1 |
|
4 |
Intestinal enterococci |
CFU/mL |
< 1 |
|
5 |
Total yeast and mould count |
CFU/mL |
≤ 100 |
3. Regulations on food additives
Food addictives used in alcoholic beverages (prescribed in Article 3, Part I of this Regulation) shall comply with Circular No. 24/2019/TT-BYT dated August 30, 2019 of the Minister of Health on management and use of food addictives, Circular No. 17/2023/TT-BYT dated September 25, 2023 of the Minister of Health on amendment and annulment of some legislative documents on food addictives issued by the Minister of Health; Circular No. 08/2024/TT-BYT dated May 24, 2024 of the Minister of Health on annulment of a part of some legislative documents issued by the Minister of Health.
III. SAMPLING AND TESTING METHODS
1. Sampling
The sampling shall comply with Circular No. 14/2026/TT-BKHCN dated April 09, 2026 of the Minister of Science and Technology on declaration of conformity to standards, declaration of conformity to regulations and assessment method for conformity to standards and technical regulations. Where samples are taken for state inspection, the sampling shall comply with applicable regulations on state inspection.
2. Testing method
Indicators prescribed in this Regulation shall measured in accordance with the following testing methods. Where an indicator can be measured by more than one testing method, any of them may be used.
2.1. Testing methods for physicochemical indicators
2.1.1. Methods for determination of alcohol content
– TCVN 8008:2009 Distilled liquors – Determination of alcohol
– AOAC 982.10 Alcohol by volume in distilled liquors. Densitometric method
– AOAC 945.07 Alcohol by weight in distilled liquors. Pycnometer method
– Commission Regulation (EC) No 2870/2000 of 19 December 2000 laying down Community reference methods for the analysis of spirits drinks (amended 2023)
2.1.2. Methods for determination of aldehyde content
– TCVN 8009:2009 Distilled liquors – Determination of aldehyde content
– AOAC 972.08 Aldehydes in distilled liquors. Titrimetric method
– AOAC 972.09 Aldehydes in distilled liquors. Titrimetric method
– Commission Regulation (EC) No 2870/2000 (amended 2023)
2.1.3. Methods for determination of methanol content
– TCVN 8010:2009 Distilled liquors – Determination of methanol content
– AOAC 972.11 Methanol in distilled liquors. Gas chromatographic method
– Commission Regulation (EC) No 2870/2000 (amended 2023)
2.1.4. Methods for determination of ester content
– TCVN 1051:2009 Pure ethanol – Testing methods
– AOAC 950.05 Esters and aldehydes in distilled liquors. Titrimetric method
2.1.5. Methods for determination of diacetyl content
– TCVN 6058:1995 Beer – Method of determination for diaxetyl and dicetones
– EBC 9.24.2 Vicinal diketones in beer. Gas chromatographic method
2.1.6. Methods for determination of sulfur dioxide (SO2) content
– AOAC 940.20 Sulfurous acid in wines
– TCVN 9519-1:2012 Foodstuffs – Determination of sulfite – Part 1: Optimized Monier – Williams method
– AOAC 990.28 Sulfites in foods. Optimized Monier-Williams method
– AOAC 962.16 Sulfurous acid (total) in food. Modified Monier-Williams method
2.1.7. Methods for determination of hydrocyanic acid content
Any one of the following testing methods may be used:
– TCVN 8763:2012 Animal feeding stuffs – Determination of hydrocyanic acid content – Titrimetric method
– AOAC 915.03 Hydrocyanic acid in beans. Titrimetric methods
2.1.8. Methods for determination of higher alcohol content
– TCVN 8011:2009 Distilled liquor – Determination of alcohols (higher) and ethyl acetate contents by gas chromatogaraphic method
– AOAC 972.10 Alcohols (higher) and ethyl acetate in distilled liquors. Alternative gas chromatographic method
– AOAC 968.09 Alcohols (higher) and ethyl acetate in distilled liquors. Gas chromatographic method
– Commission Regulation (EC) No 2870/2000 (amended 2023)
2.1.9. Methods for determination of furfural content
– TCVN 7886:2009 Distilled liquors – Determination of furfural content
– AOAC 960.16 Furfural in distilled liquors steam distillation. Spectrophotometric method
– Commission Regulation (EC) No 2870/2000 (amended 2023)
2.2. Testing methods for microbiological indicators
2.2.1. Method for enumeration of total aerobic microorganisms
– TCVN 4884-1:2015 (ISO 4833-1:2013) Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – Part 1: Colony count at 30oC by the pour plate technique
– TCVN 4884-2:2015 (ISO 4833-2:2013/Cor 1:2014) Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30°C by the surface plating technique
– TCVN 9977:2013 Foodstuffs – Enumeration of aerobic plate count using PetrifilmTM count plate
– ISO 4833-1:2013 (with Amd. 1: 2022) Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 °C by the pour plate technique
– ISO 4833-1:2013 (with Amd. 1: 2022) Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 2: Colony count at 30 °C by the surface plating technique
2.2.2. Methods for the enumeration of Clostridium perfringens
– TCVN 4991:2005 (ISO 7937:2004) Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of Clostridium perfringens — Colony-count technique
– ISO 15213-2:2023 Microbiology of the food chain — Horizontal method for the detection and enumeration of Clostridium spp. – Part 2: Enumeration of Clostridium perfringens by colony-count technique
2.2.3. Methods for the enumeration of coliforms
– TCVN 6848:2007 (ISO 4832:2006) Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony-count technique
– TCVN 9975:2013 Foodstuffs – Enumeration of coliforms and Escherichia coli using PetrifilmTM count plate
2.2.4. Methods for the enumeration of intestinal enterococci
– Refer to TCVN 6189-2:2009 (ISO 7899-2:2000) Water quality — Detection and enumeration of intestinal enterococci – Part 2: Membrane filtration method
2.2.5. Method for enumeration of yeasts and moulds
– TCVN 8275-1:2009 (ISO 21527-1:2008) Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds – Part 1: Colony count technique in products with water activity greater than 0,95
– TCVN 8275-2:2010 (ISO 21527-2:2008) Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds – Part 2: Colony count technique in products with water activity less than or equal to 0,95
– TCVN 7852:2008 Foodstuffs – Enumeration of yeast and mold by dry rehydratable film method (PetrifilmTM method)
IV. MANAGEMENT REQUIREMENTS
1. Labeling
The labeling of alcoholic beverages prescribed in Article 3, Part I of this Regulation shall comply with Decree No. 37/2026/ND-CP dated January 23, 2026 of the Government elaborating some articles and measures for enforcement of Law on Quality of Products and Goods.
2. Product declaration
Before being placed on the market, alcoholic beverages prescribed in Article 3, Part I of this Regulation, whether imported or manufactured and traded domestically, shall undergo product declaration in accordance with this Regulation.
The application for product declaration shall comply with applicable regulations.
3. Traceability
The traceability of alcoholic beverages prescribed in Article 3, Part I of this Regulation shall comply with applicable regulations.
V. RESPONSIBILITIES OF ORGANIZATIONS AND INDIVIDUALS
Organizations and individuals engaging in production, processing, storage, transportation, export, import, or trading of alcoholic beverages that are prescribed in Article 3, Part I of this Regulation shall comply with requirements in this Regulation and relevant laws.
VI. IMPLEMENTATION
1. The Vietnam Industry Agency – Ministry of Industry and Trade shall take charge and cooperate with relevant competent authorities in implementation of this Regulation.
2. According to management requirements, the Vietnam Industry Agency shall review, summarize, report and propose the Ministry of Industry and Trade for amendment of this Regulation.
3. In cases where laws and documents referenced in this Regulation are amended or replaced, the new documents shall prevail./.
