On March 20, the China National Light Industry Federation organized an expert group to evaluate the two achievements of Moutai Group, namely "Yeast Analysis and Resource Mining in the Brewing Process of Moutai" and "Construction and Application of Multi-dimensional Evaluation System in the Whole Process of Wine Making", both of which were internationally leading appraisal and evaluation. The Achievement Appraisal Committee is composed of 2 academicians and 5 authoritative experts in the industry.
The successful identification of "two achievements" provides strong scientific proof for the stability of the flavor and quality of liquor for the ecological brewing and microbial resource mining and targeted regulation of Chinese liquor, which not only opens a "precedent" in the industry, but also establishes a "wind vane" for the high-quality development of the liquor industry led by science and technology.
In recent years, Moutai has taken Moutai Institute of Science and Technology as the core research subject, and also taken academician workstation, expert workstation and postdoctoral workstation as the window of foreign cooperation, successively introduced "super external brain", and built a "1+3+N" open innovation development system through project cooperation with relevant scientific research units and institutes, made effective attempts in strategic basic scientific research and applied modern technology, and continuously explored and analyzed the brewing mechanism of traditional Chinese liquor. With the help of scientific and technological power, the quality of Moutai wine will never change.
Regarding the secret of the excellent flavor of Moutai, Academician Wu Fengchang, deputy chief engineer of the Chinese Academy of Environmental Sciences, explained at the appraisal meeting that the unique ecological environment of Moutai Town plus yeast makes Moutai unique flavor, Moutai yeast is the most important core competitiveness, leaving Moutai Town can not brew Moutai wine, is the result of long-term biological evolution and environmental derivation.
It is reported that the project of "Yeast Whole Process Analysis and Resource Mining in the Brewing Process of Moutai" is a cooperation between Moutai Group and the Institute of Microbiology of the Chinese Academy of Sciences, through 6 years of research, 3168 strains of pure cultivated yeast in the brewing process of Moutai have been screened and obtained, which have been identified by molecular biology and belong to 41 species in 20 genera, far exceeding the 25 species reported in the existing liquor literature, and it has been found that the total yeast viable bacteria resources screened account for more than 95% of the yeast in ultra-high-throughput sequencing. It has made great contributions to the research field of brewing microbiology in the liquor industry, and also provides a scientific basis for explaining that "Moutai wine cannot be brewed without Moutai Town".
Regarding the research on "Moutai Quality" on the construction and application of multi-dimensional evaluation system in the whole process of wine making, two major breakthroughs have been completed, one is the guidance of traditional experience and data integration, and the innovation breakthrough in methodology, and the other is to build a wine production technology guidance system, regulate the process, and ensure high-quality and stable production.
It is reported that the above two achievements have applied for a total of 12 invention patents, 9 have been authorized, 13 papers have been published, 7 papers have been included in SCI, and the first achievement has been transformed into production and scientific research practices such as microbiological resource bank strain entity, process guidance, and analysis of the uniqueness of production areas, and the conversion rate of achievements exceeds 40%; The second achievement has been fully applied to production practice.
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