Wastewater Discharge Standards for Vinegar Production Facilities

Vinegar production facilities fall under the broader category of brewed seasoning manufacturing. The applicable wastewater discharge standards for these enterprises depend on multiple factors: geographic location, discharge route (direct discharge into natural water bodies versus indirect discharge into municipal sewer networks), and the classification of the facility as new or existing. Understanding the current regulatory framework requires examining both national and local standards.

The National Standard Framework

At present, China has not yet issued a separate national industry-specific standard exclusively for brewed seasoning manufacturing, which includes vinegar, soy sauce, and related products. During this transitional period, most vinegar producers must comply with the Integrated Wastewater Discharge Standard (GB 8978-1996), a comprehensive standard that sets general discharge limits for various pollutants.

A significant regulatory change is on the horizon. The Ministry of Ecology and Environment, together with the State Administration for Market Regulation, has issued the Discharge Standard of Water Pollutants for Food Processing and Manufacturing Industry (GB 46817-2025). This new standard, which took effect on January 1, 2026, covers food processing and manufacturing enterprises including vinegar producers.

 It will serve as the primary national technical basis for wastewater discharge from vinegar facilities moving forward. For new enterprises, the standard has been applicable since January 1, 2026; existing enterprises will be required to comply from January 1, 2028. The new standard addresses shortcomings of the previous framework, including insufficient industry-specific targeting, incomplete pollutant control items, and outdated indirect discharge management requirements.

Regional Standards: The Jiangsu Example

In regions with a concentrated brewing industry, stricter local standards have been adopted. Jiangsu Province, for instance, has issued the Discharge Standard of Water Pollutants for Brewing Industry (DB32/ 4384-2022), which came into effect on December 26, 2022. This standard applies to enterprises engaged in fermented beverage production (beer, liquor, wine, alcohol) as well as vinegar, soy sauce, and similar products. 

It specifies discharge limits for eight parameters: pH, colour, suspended solids, five-day biochemical oxygen demand, chemical oxygen demand, ammonia nitrogen, total nitrogen, and total phosphorus. The standard also establishes a benchmark effluent volume per unit of product: for vinegar and soy sauce enterprises, the limit is 3.5 cubic metres per tonne of product. For new enterprises, the standard has applied since December 26, 2022; existing enterprises have been required to comply since December 26, 2023.