Zhang Gong liquor(zhang gong jiu )

Zhanggong liquor method:

Production steps of Zhanggong liquor:

The liquor is made from local high-quality sorghum, wheat and barley. It is made by the combination of traditional five steamer technology and new technology.

Characteristics of Zhanggong liquor:

Zhang Gong liquor is colorless, transparent, cellar rich, sweet and soft, with a harmonious flavor, strong fragrance, long lasting fragrance and a pleasant flavor. It is a strong flavor Daqu baijiu. There are three degrees of alcohol: 28 degrees, 38 degrees and 54 degrees. Zhang Aiping's inscription: "fragrance floats thousands of miles and is famous all over the world." Li Yingru, a writer, wrote: "in order to drink a glass of Zhanggong wine, I am willing to give up BMW and Diao Qiu.".

Zhang Gong liquor

Zhanggong liquor, a specialty of Ningling County, Henan Province, is a national geographic indication product of China.

Zhanggong liquor began in Shang Dynasty and flourished in Han Dynasty, which has a long history and rich cultural connotation. Zhanggong series wine has the characteristics of "strong cellar aroma, elegant and delicate, soft, sweet and clean, mellow and full, long aftertaste". In 2011, it was named "China time honored brand".

On May 29, 2007, the former AQSIQ approved the implementation of geographical indication product protection for "Zhanggong liquor".

Product features

The grain used in Zhanggong liquor is required to reach the first class of national standard. The koji making process needs to combine three kinds of Technology: medium temperature koji, medium high temperature koji and high temperature koji. When brewing, it needs to be put into the cellar at low temperature, double bottom fermentation, and secondary fermentation with sand returning technology. The blending liquor base requires double bottom middle stage liquor stored for more than 3 years. This kind of liquor has outstanding cellar aroma, mellow and full-bodied body, and finally needs to be frozen and activated Carbon adsorption filtration, and ultimately achieve "low but not light", "low but not confused", "low but not turbid".

Origin environment

Ningling County, Shangqiu City, Henan Province, is located in the Huanghuai River Basin and the Huaihe River system. It has four distinct seasons, mild climate, rich groundwater resources and slightly acidic cohesive soil. It is suitable for planting sorghum, wheat, barley, peas and other wine making crops. With good environmental protection, natural ecology and thousands of years of accumulation, a microbial community suitable for the growth and reproduction of all kinds of microorganisms in liquor making has been formed here, which determines the unique quality of Zhanggong liquor.

historical origin

Zhanggong liquor making has a long history. From the pottery and wine vessels excavated from dinggudui site and huanggangsi site in Ningling (Shangqiu Chronicles), we can see that Zhanggong liquor making has a history of more than 4000 years.

By the Ming and Qing Dynasties, Zhanggong liquor industry was very prosperous.

After the founding of the people's Republic of China, in 1957, the local state-owned Ningling Zhanggong distillery was established on the basis of the only remaining caojiazaofang and zhangjiajiu brands.

In 1970s, Chinese Baijiu degrees were mostly above 60 degrees, while distilled spirits in the world were at 40 degrees. Therefore, Chinese Baijiu Chinese Baijiu can hardly be exported to foreign countries. In order to bring the Chinese liquor into the world, Premier Zhou Enlai proposed the idea of developing low alcohol liquor and changing the "burning knife" and "stuffing down donkey" of Chinese baijiu. Then Zhanggong, Wuliangye and other enterprises took the lead in the research and development of low alcohol liquor. Finally, the bow was used in 1973 to overcome the low alcohol technology difficulties by using the low temperature filtration method. After the degree was reduced, it remained low and not light, low and uncloudy, and it could satisfy the consumers' taste needs, and also reduced the harm of alcohol and harmful substances to people. It not only expanded the consumption groups of Baijiu, but also accelerated the upgrading of Baijiu brewing technology in China. The country has saved grain, which has also opened the pace of development of domestic low alcohol liquor.

In 1994, Zhanggong liquor first used the disposable anti counterfeiting packaging technology in China, and set off a wave of Chinese Baijiu anti-counterfeiting packaging.

In 2003, it was restructured into Zhanggong liquor industry.

Production situation

During the three years from 1995 to 1997, Zhanggong liquor reached its peak, with an annual sales revenue of 800 million yuan and the highest annual profit and tax of 138 million yuan.

In 2009, the annual production capacity of Zhanggong liquor was more than 50000 tons.

Product honor

Zhang Gong series wine has won the fourth and fifth national Baijiu Silver Award, won the thirtieth World Gold Award in Amsterdam and 30 gold, silver and silver awards at the national, provincial and ministerial levels.

In 1993, Zhanggong liquor was awarded the "China famous Baijiu".

In 1994, Zhanggong liquor was rated as the best Chinese Baijiu by consumers nationwide.

In 2000, Zhanggong liquor was rated as "China famous food" by China Food Association.

In 2001, Zhanggong liquor was named as a well-known commodity in Henan Province by Henan industry and Commerce Bureau.

In 2004, Zhanggong liquor was rated as "famous brand product of Henan Province", and "Zhanggong brand" trademark became a famous trademark and famous brand of Henan Province.

On May 29, 2007, the former AQSIQ approved the implementation of geographical indication product protection for "Zhanggong liquor".

In 2009, Zhanggong liquor was rated as "top ten geographical indication protection products in Henan Province".

In 2017, Zhanggong liquor won the first prize in the second Henan top ten famous liquor evaluation expert group and China's top ten creative products.

In 2018, Zhanggong liquor won the certificate of "designated liquor for mayor forum of international tourism cities".

geographical indication

Scope of regional protection

The scope of protection of geographical indication products of Zhanggong liquor is subject to the scope proposed in the letter on defining the scope of protection of geographical indication products of Zhanggong liquor (Ningzheng Letter No. 14) issued by Ningling County People's Government of Henan Province. It is the administrative area under the jurisdiction of Dongcun and Beicun of Zhanggong Town, Ningling County, Henan Province.

Quality and technical requirements

（1） Main raw materials

1. Wheat: mainly from Ningling County, full grain, high quality and strong gluten, protein content of more than 13%, its quality meets the provisions of gb1351.

2. Sorghum: mainly from Ningling, Zhecheng and Xiayi in Shangqiu City. Japonica sorghum is rich in amylose (63%) and tannin (3.5%). The wine is fragrant and full-bodied. Its quality conforms to GB / t8231.

3. Water: the brewing water comes from the deep well in the reserve, the well depth is more than 500m, and the water quality meets the requirements of GB5749. The total hardness is 270 mg / L, the pH value is 7.0, and the content of calcium, magnesium and other metal ions is low.

Pure water is used for blending, and the water quality meets the requirements of GB 17323.

（2） Unique high temperature koji making technology

1. Using wheat as starter material, its quality meets the requirements of GB 1351. Grinding degree of wheat: 45% to 50% of the fine flour passing through 20 mesh sieve. The koji is evenly mixed with water, and the amount of water is generally controlled at 35% to 40%.

2. When entering the room to pile up koji, when cultivating, pay attention to wait for the mycelium to propagate and enter about 1.5cm inside the koji blank, then pile up koji, and the product temperature will reach the top fire temperature of 65 ℃ after 10 days of pile up koji. The whole process is about 40 days. Music should be stored for at least 2 months before it can be put into use.

3. Quality requirements:

(1) The sensory standard is: Maotai and Jiaoxiang are rich and pure, the stubble is dark brown yellow, the skin is thin, and there is no oblique miscellaneous flavor.

(2) The physicochemical standard is as follows: water content is less than 15%, saccharifying power is less than 200 units.

（3） Key points of production technology

1. Single grain (sorghum); mud pond; solid state fermentation; wheat koji as saccharifying and fermenting agent, mixed use of high temperature koji and medium temperature koji (1:4); mixed steaming and burning, continued production of Hawthorn "old five steamer" method. The fermentation period was more than 45 days, and the double bottom fermentation period was 90 days.

2. Pits: 80% of the pits are 20-50 years old, and 20% of the pits are 10-20 years old. After long-term maintenance, domestication and optimization, there are a large number of beneficial microorganisms on the four walls and bottom of the pit, including 5.724 million yeasts, 1.53 million actinomycetes and 6.431 million caproic acid bacteria.

3. About 80% of the raw materials pass through 20 mesh sieve.

4. The ratio of fermented grains: 1:4 in winter, 1:5 in summer; the ratio of fermented grains: 4:1; the ratio of rice bran: 4:1.

5. Moisten the material with hot water above 90 ℃ one hour in advance for 40 to 60 minutes. That is high temperature run grits.

6. For the mother grains with new grains, water should be added at 90 ℃. The total water content of grain grains in cellar should be controlled at 54% to 57%, the acidity should be controlled at 1.2 to 1.8, and the starch should be controlled at 15% to 18%.

7. Cellar sealing: mix high quality yellow mud with old pit skin mud, step on it until it is soft and ripe, and then seal the cellar. The mud is about 10 cm thick.

8. The fermentation temperature should be controlled as slow in the front, medium and slow in the back.

9. Slow distillation, low temperature flow wine (25 to 30 ℃). Cut off the flowers and pick the wine, cut off the head and tail, measure the quality of the wine by sections, and combine the quality with the jar. Different grades of wine are stored separately.

10. Superior grade liquor (No.2 or above) shall be stored in a sealed red pine wood wine sea or pottery jar. The storage period should be at least 3 years. In the past 20 years, the annual storage capacity of wine should be at least 500 kg to prepare products of different grades and needs.

11. Blending. Do not add any

Chinese PinYin : Zhang Gong Jiu