Strong mission to create good wine in the world, bravely responsible for the tree conscience brand
——Visited Wei Xiaodong, chairman of Shanxi Xingfen Wine Co., Ltd
Wine, and even happy things, "the people of the world, no wine is not happy" in the thick and light of the wine aroma, taste the joy and sorrow of the human heart, taste the cold and warm of human nature, Chinese wine culture has a long history, and Shanxi is one of the most developed areas of China's ancient winemaking industry, for thousands of years, Shanxi wine industry has created extraordinary achievements in the history of Chinese wine, especially the craftsmanship and wine is famous in the world.
In Shanxi, there is such a very responsible entrepreneur - Wei Xiaodong, chairman of Shanxi Xingfen Liquor Co., Ltd., initiated the establishment of the liquor industry "anti-additive alliance", in addition to personally practicing the company's liquor to achieve zero addition, but also wrote to the "two sessions" to call for the formulation of new additive-free liquor industry standards.
It is difficult to return to the accumulation of food additives, and the conscience of the industry has not changed
Since entering the industrial society, the rise of large-scale food processing industry, some commonly used food additives have increasingly entered people's field of vision. For example, preservatives and antioxidants used to preserve freshness, leavening agents and sweeteners used to improve taste, and colorants used to enhance visual effects. In 2008, the infamous Sanlu milk powder incident was a poisoned milk powder accident caused by the illegal addition of a large amount of melamine (commonly known as protein essence) by unscrupulous merchants in order to improve the protein content detection of dairy products. In addition to causing tens of thousands of children to fall ill, the incident also directly dealt a fatal blow to China's dairy industry, and the adverse impact on the entire industry was not until three years later, in 2011, about 70% of Chinese people did not dare to buy their own milk powder. In addition to this obviously harmful to the body melamine, Sudan red and other additives are banned, a small number of allowed food additives for the human body, theoretically can be considered harmless. But everything is not absolute, such as cyclamate, which is widely used in food, and studies have shown that after oral administration, 40% is excreted by urine and 60% is excreted by feces, and there is no accumulation phenomenon. But another study in 1969 showed that mice fed with cyclamate suffered from bladder cancer, so the United States, Japan and other countries have banned the use of this additive.
Until today, although a certain amount of food-grade additives are allowed in the blending process of liquor in China, some distilleries in order to pursue the so-called better taste and obtain greater profits, the phenomenon of excessive use and abuse of additives has also been repeatedly prohibited. At the beginning of this year, in the sampling notice of a number of provincial and municipal regulatory departments, the liquor products of many liquor companies were detected to exceed the standard of cyclamate and other additives. At this year's two sessions, the "Proposal on Attaching Importance to and Solving the Problem of Chemical Additives in Liquor Blending" was put forward, which put forward the harm of abuse of additives to public health in the production of liquor industry and the impact on the long-term development of the liquor industry.
In 2016, as an entrepreneur who has been working in the liquor industry for many years, Wei Xiaodong deeply felt the harm of excessive use and abuse of additives, and jointly initiated the establishment of the China Anti-Food Additive Alliance with hundreds of food enterprises across the country. In 2017, Wei Xiaodong submitted three proposals on food additives to the two sessions of the National People's Congress through the Shanxi People's Congress. First, it is forbidden to use food additives in blending liquor and other liquors. The second is to abolish the liquor standards of China's new craft law and formulate China's Liquor Law. The third is to formulate strict measures to control the use of food additives and introduce China's additive-free food standards.
General Wang Zhongquan, a well-known patriot, president of the Taiwan People's Party and a centenarian, is also a wine lover, and at the age of 120, he drinks high liquor every day. Once with his health skills of the student Shanxi Chunbo Group President Liu Chunbo when eating and drinking, said that there are many famous wines in the mainland, but most of the wine is not as good as the original ecological taste of Taiwan's Kinmen sorghum, which is mixed with flavors and spices and other additives, drinking feels uncomfortable, not good for the body.
After hearing this, Liu Chunbo said that he knew that Wei Xiaodong, the owner of a winery in Shanxi, not only did not use additives for his own wine, but also wrote to the two sessions, demanding that the current liquor standards of the new process law be abolished and the use of additives in the liquor industry banned. After hearing this, General Wang Zhongquan immediately decided to meet the conscientious chairman of the board of directors who "made good wine."
General Wang Zhongquan, who was born in 1902 in Linxiang, Hunan Province, came to Taiwan in 1949 with the "National Army" and was awarded the rank of lieutenant general. At this time, the wanderer, who had been wandering across the strait for more than half a century, and He Zhizhang, who had returned to his hometown at the age of 86 during the Tang Tianbao period, had a certain degree of historical resonance, although they were separated by a thousand years. The same two sideburns are like snow, the same is back to the hometown, the same is the hometown sound is difficult to change, and it is also attached to the bowl of apricot blossom wine. "The young man left home and returned to the old man, and the township voice did not change the sideburns. Asking where the restaurant was, the shepherd boy pointed to the apricot blossom village. The difference is that He Zhizhang saw the apricot blossom boy, while Wang Zhongquan saw Wei Xiaodong, the chairman of Xingfen Wine.
Wei Xiaodong, who was born in 1968 in Xinghua Village, Fenyang, Shanxi, may be destined to have an indissoluble relationship with wine. After graduating from Fenyang Xinghua High School, he has been working in Fenyang Distillery. During this period, he worked as a raw material buyer, a wine warehouse manager, a bartender, a winemaker, and also did gas chromatography inspection in the liquor inspection center. Rich experience in the wine industry, Wei Xiaodong's research on wine has reached a very high professional standard. In the 1990s, Wei Xiaodong, in his twenties, set up his own liquor company in Lüliang, Shanxi. Years of experience in the liquor industry have given Wei Xiaodong his own unique understanding and understanding of the entire liquor industry.
The history of Chinese liquor can be described as long as more than 10,000 years ago, when the Magnetic Mountain culture unearthed fermented food crops and wine vessels. The original wine was probably a gift that humans had accidentally obtained from nature. In the agricultural era, surplus grain appeared as labor productivity increased. Due to the extensive storage method, the occurrence of moldy and sprouting grains occurs from time to time, and these grains are accidentally immersed in water and become the original natural wine. Later, with the passage of time, human beings gradually deepened their understanding of the fermentation mechanism of wine, and gradually promoted the solid brewing method of fermentation and distillation with grain as the main raw material. This natural fermented wine comes with its own aroma, is friendly to the human body and is comfortable after drinking.
Wei Xiaodong's Xingfen Distillery was born from the state-owned Fenyang Distillery with a history of more than 60 years, and its process adopts the traditional fragrant liquor tank fermentation, 3,000 fermentation tanks with 33 days as the longest fermentation period, with an annual output of up to 3,000 tons of high-quality fragrant original pulp wine and brewed health wine. Wei Xiaodong's Xingfen Liquor Industry hired the best winemakers in Xinghua Village to brew the best fragrant liquor, carefully concocted each product according to the principle of medicinal and food homology, in order to make the quality of the wine reach the high-end level of the industry, Zeng specially hired Mr. Wang Yuantai, a master of liquor Taidou, as a perennial technical consultant.
Science and technology is the primary productive force, in order to develop the tonic effect of liquor, Xingfen Liquor and the scientific research institution Shanxi Food Research Institute reached a strategic cooperation unit to jointly develop biotrophic liquor, the first biotechnology-led Chinese nutritious liquor. According to the theory of "medicinal and food homology", Xingfen Liquor industry has been deeply involved in the origin of medicinal materials for many years, purchasing various types of original Chinese medicinal materials, concentrating on the deep integration of fragrant liquor and traditional Chinese medicine, and matching with the fragrant original pulp wine, and successively developed aloe vera wine, bamboo leaf wine, sea buckthorn wine, rose wine, white jade wine, garlic wine, ant wine, raspberry wine and other types of health wine series, and cooperated with experts from Shanxi Medical University and Shanxi Provincial Hospital of Traditional Chinese Medicine to put forward the concept of "symptomatic drinking, wine to disease removal" to prevent diseases. Widely recognized by industry insiders.
"Brewing the truth, goodness and beauty of the world", "creating a century-old brand of Xingfen", "unique concept, unique efficacy", "before the store and after the factory, chain monopoly, first taste and then buy, experience marketing", more than 100 specialty store distribution points have been established in the country, and Xingfen Wine industry has taken the lead in realizing "zero addition" in the liquor industry.
Brewing the truth, goodness and beauty of the world, the iron needs to be hard
In modern times, with the development of the chemical industry, it has become possible to industrialize the large-scale and low-cost production of edible alcohol. The use of edible alcohol supplemented by additives and water blending has become a new liquor manufacturing process in contemporary times, and such a new craft wine was born. This wine has low production costs and saves grain, and most of the various wines popular in the market now belong to this type. This is one of the reasons why the current liquor standard allows the use of additives. If additives are completely banned, then the blended wine with edible alcohol with water has become a drink similar to vodka because there is no additive to increase the taste, which is difficult to get the recognition of consumers, let alone what taste, and its market prospects are worrying.
Under the initiative of Wei Xiaodong, Xingfen Wine adheres to the business philosophy of "healthy drinking, drinking healthy wine", with the enterprise tenet of "refusing to add, advocating nature, and benefiting the people", taking the lead in the wine industry to raise the banner of "anti-additive", and achieving a rare breakthrough of zero addition in the detection of all flavor and fragrance plasticizer products.
Such achievements are in sharp contrast with the reality that more than 1,000 batches of additives detected by various market supervision departments across the country in the past 6 years have exceeded the standard. In the detected excess additives, in addition to cyclamate exceeding the standard, other such as sodium saccharin, solids, total acid also accounted for a considerable proportion, and even cyanide exceeded the standard accounted for nearly 6% of the unqualified number. Although the cyanide in liquor is unlikely to be artificially added, the cyanide content in some edible alcohol produced from cassava is too high, and such aged grain alcohol can generally only be used for industrial purposes. However, because of its low price, there are also many unscrupulous liquor merchants who use their blended edible liquor, which will undoubtedly bring terrible hidden dangers to public health.
Cases of health damage caused by the abuse of additives in the process of liquor blending have been reported from time to time, which has aroused social concern, which will not only make consumers worry about the safety of liquor, but also bring a hint of hidden worry to the healthy development of the entire liquor industry. Most of these blended additives come from chemical plants, and although some can be used in small amounts for consumption, there are still certain potential risks. In addition, some wine companies in the name of flavor innovation, the proportion of compatibility additives, so that it is closer to the taste of pure grain brewing wine, some even more than that, falsely claiming that pure grain brewing, the real situation is counterfeited with low-cost additives, the cost is much lower than pure grain wine. In the long run, it will lead to limited living space for conscientious distilleries brewed with pure grain on the market, and bad money will drive out good money, bringing irreparable damage to the wine industry. Consumers drinking liquor with flavors and fragrances for a long time will lead to alcoholic liver, fatty liver, three highs, diabetes, cardiovascular diseases, etc., and even induce serious diseases such as tumors and cancers, bringing harm to the health of the public.
Xingfen Liquor industry took the lead in launching the "anti-additive" action in the industry, which is undoubtedly a revolution in the liquor industry and a revolution in China's food industry. Xingfen Liquor has organized the "Wine Culture" Forum and the "Anti-Additive" Alliance Forum in Chengdu, Shanghai, Changsha, Beijing, Taiyuan and other places for many times, Xingfen Liquor industry was rated as the China Quality Miles in 2020 as the classic fragrance liquor standard drafting unit in China's small production areas, and in 2021 it was recommended by the China Food Industry Association as the only "Healthy China, Promotion Ambassador" title in China's liquor industry, and in the same year was recommended as the president unit of the Healthy Wine Branch of the China Health Care Association. As well as the chairman unit of the Health Wine Professional Committee of the China Association for the Elderly, it has made due contributions to the healthy development of China's wine and food industry.
From its own "no additive" to the "anti-additive" of the entire industry, Xingfen Wine has changed not only the company itself, but also an industry and everyone's perception of wine and food. "Let wine serve human health" is the corporate mission of Xingfen Wine, and the "zero addition" standard of the wine industry formulated by Xingfen Wine Industry is far higher than the national standard and industry standard, and has achieved the enterprise realm of "brewing the truth, goodness and beauty of the world".
"Brew good wine to accumulate virtue, sell good wine to do good, drink good wine to enjoy happiness", Xingfen wine with its excellent quality has become the "Belt and Road" Shanxi Station, Shanxi Hotel Industry Chamber of Commerce Annual Meeting, China Cattle Club Annual Meeting, China Confucian Merchants Club Annual Meeting, China Health Care Association Annual Meeting, Jinci State Guest House Reception and other designated wine.
As an important carrier of Chinese culture, the profound Chinese wine culture is an indispensable part of the "Belt and Road" national strategy, and to some extent, it also carries the historical responsibility of Chinese culture to the world, and the Chinese wine industry can only stride forward to the world by standing on a higher standard, in order to have a profound impact on the world together with Chinese culture, I believe that Xingfen Wine industry will go further under the banner of Wei Xiaodong's "anti-addition".