Brewing factors of Qiangshu decoction

Qiangshutang wine is also unique in koji-making technology. The cultivation technique of Qiangshutang Daqu was formed in the early 1980s. According to the secret recipe of Daqu brewing brought to Taiwan Province by Qiangshutang's founder, combined with the local climate characteristics, the koji-making technology was improved and innovated, and a unique multi-grain manual koji-making technology was formed. The quality of Qiangshutang distiller's yeast medicine is closely related to the distribution of microbial flora in the specific environment of Huantai County, forming its unique quality style. Since 1998, Qiangshutang Liquor has studied the microbial community of Daqu by using the "BIOLOG Automatic Microbial Identification Instrument" in the United States. Through the classification study of microorganisms in the air and Daqu in this area, it was found that mold and bacteria were the main microorganisms in the environment of Qiangshutang liquor-making Compared with other neighboring areas, the two kinds of microorganisms are 9.5% and 5.8% higher respectively, and the difference is significant. Rhizopus chinensis and thermostable monascus are the main fungi, accounting for about 40% of the total. Further research on these molds shows that they not only have high saccharifying power, but also have high esterification synthesis ability. According to experimental statistics, the saccharifying power and esterifying power are 10 times higher than those of other molds.

Pit mud is the key to wine making. Liquor brewing with unique style not only has specific natural environmental factors, but also the unique quality characteristics of pit mud are determined by its unrepeatable quality. The ancient pit mud of Qiangshutang wine is carefully cultivated by using the sediment of Mata Lake in Huantai in the late Qing Dynasty and the unique cinnamon soil in Huantai area. Generally, pit mud turns gray after 2 years, black after 5 years, and gray again after 10 years, with red and green flora. Nowadays, the minimum age of Qiangshutang ancient pit mud is 60 years, and the oldest is nearly a hundred years. Pit mud contains a lot of organic matter in local soil, which is beneficial to the growth of brewing microorganisms. These microorganisms play a wonderful role in enhancing fragrance, sweetness and alcohol during fermentation. Qiangshutang's pit is fermented with small stone pits combined with ancient pit mud. Small stone pits are all piled with bluestone, and the pit wall and bottom are covered with a layer of ancient pit mud. These ancient pit mud and stone pit fermentation make the ancient pit mud softer, more delicate, more nutritious, impermeable to water and air, and more bacteria, especially Clostridium. The company cooperated with Institute of Biology of Shandong Institute of Light Industry to analyze and compare the microorganisms in pit mud produced by Qiangshutang. The results showed that there were a large number of caproic acid bacteria and methanogenic bacteria, as well as a small number of butyric acid bacteria and propionic acid bacteria.