Qiangtangtang is a specialty of Huantai County, Zibo City, Shandong Province. The subtle scent of Qiangtangtang wine and the fragrant characteristics of sesame and fragrant white wines are soft and tasteful. Qiangtangtang is protected by geographical indications. Qiangtangtang has a long history and is a representative of traditional crafts. The circulation area is mainly distributed in the territory of Huantai County, Suozhen. The main raw materials of Qiangtangtang are sorghum and wheat. The paving is rice husk. Firstly, wheat is made into wheat koji. In the process of brewing liquor, koji is added to the grain as a saccharification and starter, and is fermented and distilled to make strong shochu. The whole process is complicated, mostly manual operation

Technical requirements for quality of Qiangtangtang wine 1. Raw material requirements Brewing water: from the non-polluted groundwater in the production area, the water quality meets the relevant provisions of the national drinking water standard. 2. 3. Wheat: Produced in the scope of production, the quality meets the relevant provisions of national standards. 4. Corn: Produced in the scope of production, the quality meets the relevant provisions of national standards. 5. Rice: in line with the relevant provisions of national standards. 6. Glutinous rice: in line with the relevant provisions of national standards. Second, the process requirements are based on multi-grain accumulation and fragrance technology, traditional continuous fermentation process, medium and high temperature koji as saccharification starter, muddy solid waste fermentation, mixed steaming and mixing, high temperature wine, quality wine picking, Graded aging, blending and other traditional winemaking techniques. Third, the production of key control links The koji process: (1) medium and high temperature smash: raw material smashing → squeezing material plus water stirring → brick-shaped curved billet → drying blank → entering the house heap → sprinkling water → mold coating grows out → tumbling → down to room temperature → exiting Store in a ventilated and dry place for 3 to 6 months. (2) Pure white song: First-class Hanoi white yeast species→ access test tube→32 to 37°C culture for 3 days→first-class test-tube strain→access to triangular flask (medium is fresh bran)→culture to long Full of hyphae or agglomerate → buckle the bottle to make the cake 1 cm from the bottom of the triangle bottle → culture mature → secondary bacteria → access to the shallow dish (the medium is fresh bran) → cover sterile gauze → constant temperature culture → overgrown Hyphae and agglomeration → slashing → wrong tray → culture mature → low temperature drying into bags for storage. 2. (2) Wine making: The main raw materials are sorghum, rice, glutinous rice, wheat and corn, which are pulverized into four or six petals and mixed according to a certain ratio. The ratio of each raw material is not more than 30%. The medium and high temperature Daqu is pulverized into a 40-mesh koji powder, and is mixed with pure white koji. After using multiple rounds of rice, the fermented rice was fermented. After steaming the wine, the temperature of the grain was reduced to 35 °C. The mixed fine powder was added to the mixture for high temperature accumulation, and the fermentation period was 60 days. The wine is stratified and distilled, the temperature of the wine is 35 to 40 ° C, the steamed bread is tailed, the wine is extracted, and the wine is graded. (3) Storage of wine: The new wine is stored in the pottery tank for more than 6 months, transferred to the outdoor stainless steel large tank for more than 2 years, and then transferred to the pottery tank for more than 3 months. Seasoning wine is stored in pottery tanks for more than 3 years; it takes more than 3 years from raw material input to product delivery. 3. Prohibited requirements: In the production process, no fragrant and flavoring substances produced by non-white wine fermentation shall be added. Fourth, quality characteristics Sensory features: (1) Color and appearance: colorless or yellowish, clear and transparent, no suspended matter, no precipitation (Note: when the wine temperature is lower than 10 °C, white flocculent precipitation or loss of light is allowed. Above 10 °C (2) Aroma: a complex aroma with a strong ethyl hexanoate as the main aroma, Chenxiang is obvious; (3) Taste: alcoholic alcohol and coordination, sweet and refreshing; (4) Style: Has a typical style of this product. 2. g/L; solid content ≤ 0.40 g / L. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Qiangtangtang wine production may submit an application to the Quality and Technical Supervision Bureau of Huantai County of Shandong Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Shandong Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.