The conditions required to open a small winery are:

1. Obtain a food production license, industrial and commercial registration certificate, health license, tax registration certificate, etc.;

2. If the enterprise's production conditions meet the standards, it generally needs to be verified by the corresponding inspection unit. If you want to start an industrial and commercial enterprise that requires capital construction, you should apply for establishment registration to the municipal or county industrial and commercial administration bureau within 30 days after the construction project is approved. After an industrial and commercial enterprise is completed, it shall apply for business registration to the municipal or county industrial and commercial administration bureau within 30 days before it is put into production or opened for business.

To apply for a liquor license, it is generally required to provide the industrial and commercial business license, the original and copy of the legal person's ID card, the real estate certificate of the business site or the original and copy of the lease contract and other locally required materials for processing. When purchasing alcoholic beverages, alcohol operators should obtain copies of their business license, health license, production license (limited to producers), registration form, and alcohol distribution authorization letter (limited to producers) from the first supplier. pieces. Liquor operators should obtain a copy of a valid product quality inspection certificate and a stamp of the alcohol operator for each batch of purchased alcoholic goods. The alcohol operator should establish an alcohol business purchase and sales ledger and keep it for 3 years.

Legal basis: Article 27 of the "Food Safety Law of the People's Republic of China"

National food safety standards shall be formulated by the health administration department of the State Council in conjunction with the food safety supervision and administration department of the State Council After formulation and publication, the standardization administrative department of the State Council provides the national standard number. The limits of pesticide residues and veterinary drug residues in food and their inspection methods and procedures are formulated by the health administration department of the State Council and the agricultural administration department of the State Council in conjunction with the food safety supervision and administration department of the State Council. Inspection procedures for slaughtered livestock and poultry shall be formulated by the agricultural administrative department of the State Council in conjunction with the health administrative department of the State Council.