33 transparent bottles containing 33 sauce-flavored wine samples, beakers, measuring cylinders, triangular bottles, pipettes, microsamplers, calculators... Ge Banggui needs to taste and evaluate first, find out the aroma and taste of the "raw materials" on the table, and then learn from each other's strengths, and design two new wine bodies within 3.5 hours according to the rules of "maximization" and "optimization".
Ge Banggui, who graduated with a master's degree, has stepped from a wine maker, raw and auxiliary material quality inspector, and new wine inspector to the blending position, and is now a national judge of the 9th and 10th Liquor of China Food Industry Association, a national first-class taster and a brewing engineer. Faced with such a game, he was still a little nervous, lamenting that "it is difficult." ”
On September 23, the first "Moutai Cup" Chinese liquor body design competition hosted by China Liquor Industry Association and China Finance and Trade Light Textile and Tobacco Trade Union, and undertaken by Kweichow Moutai Liquor Co., Ltd. was held in Moutai Group.
Song Shuyu, Chairman of China Liquor Association, delivered a speech
67 breweries and 157 contestants from 22 provinces, municipalities and autonomous regions participated in the competition. Song Shuyu, chairman of the China Liquor Association, said, "This is a review of the highest level of professional skills in liquor industry body design. ”
From "how we hook wine" to body designers
Wang Li, deputy secretary of the party committee and general manager of Moutai Group, said in her speech, "Wine body design is a very important link in liquor production, and it is the most mysterious and exquisite technology in baijiu technology. ”
In Moutai, wine body design first appeared under the name "blending". At the end of 1965, at the first national famous wine technical cooperation meeting, Ji Keliang, a strategic expert of the China Liquor Industry Association, compiled "How We Hook Wine", scientifically summarized the blending process of Kweichow Moutai wine, and provided scientific methods and standards for the quality of Chinese liquor.
In 1972, Fan Yuping, chief technician of Wuliangye Distillery, created the "Fan's Blending Technology" of "buffering, setting and balance" in view of the characteristics of different product styles, so as to ensure and stabilize the comprehensive taste, harmonious and just right body style of Wuliangye wine.
Wang Shuangqing, first-class inspector of the China Finance and Trade Light Textile and Tobacco Trade Union, delivered a speech
In 2021, the Ministry of Human Resources and Social Security released 18 new professions, one of which is wine designer.
The design of the wine body also has a clear definition: on the basis of the study of the formation law and mechanism of the flavor characteristics of baijiu, according to the needs of the market and consumers, design and brew liquor products with different flavor characteristics.
A wine designer is "a person who applies sensory evaluation skills and scientific analysis results to analyze and comprehensively evaluate the characteristics of the combination of raw wine and flavored wine, give a product ratio plan, and produce a specific style of wine product".
The level of wine body design determines the quality of enterprise products. So, after half a year of preparation, there was this liquor body design competition.
Wang Shuangqing, a first-level inspector of the China Finance and Trade Light Textile and Tobacco Trade Union, told reporters, "This move aims to guide the majority of employees in the industry to continuously learn technology, practice skills, improve vocational skills and overall quality, and train more skilled workers and skilled craftsmen for the high-quality development of the industry." ”
Wang Li believes that "the holding of the competition will attract more liquor enterprises, more technical craftsmen and tasting talents to participate, and continuously improve the quality and level of the competition through continuous enrichment and improvement of the competition schedule, promote learning and training through competition, cultivate more wine design skills and skilled craftsmen, and contribute to the high-quality development of the liquor industry." ”
Wang Li, deputy secretary of the party committee and general manager of Moutai Group, delivered a speech
National liquor judge, wine fruit wine national judge, brewing senior engineer, Kweichow Moutai Wine Co., Ltd. storage workshop (wine body design center) executive deputy director Lei Liangbo believes that this competition is a very rare opportunity to learn from each other in the industry, the body design of liquor is very mysterious, containing the balance of oriental aesthetics, each company has its own tricks, through holding such events, can enhance technical exchanges between industries, promote the technical upgrading of the industry, Lay a solid foundation for the high-quality development of the liquor industry.
Industry training
This is a "duel" between masters, and most of the players who come to participate are like Ge Banggui, with rich mixing experience, and are famous in the wine industry.
Wang Yuliang, joined Anhui Gujing Gongjiu Co., Ltd. in 2006, is a good hand in tasting and body design, is now a first-class taster, senior winemaker, the eighth and ninth national liquor judges of China Food Industry Association, the 2015 and 2020 national liquor judges of China Liquor Association, and the director of the wine body design center.
Lin Wei, Director of Jinpai Aging Technology Research Office; Wu Chunmei, national first-class sommelier, deputy director of Yanghe Wine Body Center...
The judges of the competition are 51 top liquor experts in China, including famous experts from industry associations, chief engineers of famous wine enterprises, heads of wine design or quality technology, and experts and professors from scientific research institutions, etc., who have rich experience in wine body design.
The competition is divided into three categories: sauce aroma type, strong aroma type and clear aroma type, and the contestants need to complete the design of the wine body plan of two samples within 210 minutes, and the sensory evaluation of poor quality wine samples in 60 minutes, and the sum of the two scores is the final score of the contestants.
Yang Qiang, vice president of Jinpai Co., Ltd., one of the judges of the fragrance group, said that the same base wine will present different product quality in the hands of different levels of wine body designers. "Therefore, in this competition, we asked the contestants to submit two solutions: 'optimization' and 'maximization'. Optimization requires the contestants to make recipes purely from the perspective of the best body quality, and maximization requires the contestants to use as much base wine as possible, which is important for the economic benefits of wine companies. ”
Li Yongqing, one of the judges of the perfume group, a well-known liquor expert in China, told reporters with a little joy, "Not only are there amazing works, but more gratifying is that the overall level of the entries is high, which means that the corresponding distillery wine design level is considerable." ”
After a fierce competition, the results were announced—
In the sauce and aroma category, Moutai Group won the first, second and third prizes of wine body design in this category. There were 15 winners in the sauce and aroma category, except for the seventh and eighth contestants from the health wine company of Moutai Group, and the remaining 13 contestants were from Kweichow Moutai Wine Co., Ltd. The first, second and third winners are: Ge Banggui, Hu Kun and Ye Caihu.
The first, second and third places in the fragrant category are: Wang Yuliang of Anhui Gujing Gongjiu Co., Ltd.; Wang Le of Inner Mongolia Hetao Wine Group Co., Ltd.; Li Yajun of Yibin Wuliangye Co., Ltd. The remaining 12 were won by Anhui Gujing Gongjiu Co., Ltd., Jinhui Liquor Co., Ltd., Jiangsu Yanghe Distillery Co., Ltd., Sichuan Langjiu Co., Ltd., Anhui Yingjiao Gongjiu Co., Ltd., and Jiangsu Jinshiyuan Liquor Co., Ltd.
Ten contestants in the fragrance category won the award, among which the first, second and third places were: King Brand Co., Ltd. Le Selection; Li Tingting of Beijing Red Star Co., Ltd.; Shanxi Xinghuacun Fenjiu Distillery Co., Ltd. Cao Yanan. The remaining winners are from Shanxi Fenyang Wang Liquor Co., Ltd., Beijing Shunxin Agricultural Co., Ltd. Niulanshan Winery, Hebei Hengshui Laobai Dry Liquor Co., Ltd., etc.
Skill is good at hard work, wine is made in art
Deng Haixin from Guangxi Danquan Liquor Co., Ltd., who has been working as a sauce and liquor blender for nearly 20 years after graduating from biochemistry, said of the competition, "I learned a lot. When his peers talked about the subtlety of the flavor of baijiu, and the sophisticated and bold blending technique, he made up his mind, "Go back and summarize and practice hard." ”
Chen Liangyan, special blender of Moutai Wine Co., Ltd., first-class sommelier, judge of liquor in Guizhou Province. In 2004, he began to engage in wine blending, and as of 2022, he has accumulated nearly 36,000 tons of qualified Moutai wine, and the blending qualification rate of his team has remained above 95% for six consecutive years - with so many halos to participate, he finally won the sixth place in the sauce and aroma group.
In fact, what makes Chen Liangyan proud is not that he won the award, but that his apprentice Ge Banggui won the first place in this competition! "Youth is better than blue", Ge Banggui attributed this achievement to the master's unreserved teaching and teaching in the past 6 years.
Winning the top 15, green is better than blue, Song Shuyu saw from such results: "Famous liquor enterprises attach great importance to wine body design and talent training. ”
It is reported that starting from 2022, Moutai has promoted the construction of talent teams with unprecedented intensity and extraordinary measures, and issued plans such as the "Implementation Plan on Accelerating the Construction of High-quality and Strong Industry Brewing Skill Talent Team" to build a systematic and complete talent training system. Through the "inheritance plan" of brewing talents, it focuses on cultivating "great craftsmen" who strive for excellence and excellence, builds a high-quality and professional brewing technology and skill talent team in Moutai, and provides brewing technical personnel support for Moutai's high-quality development and modernization.
It is reported that since "wine body designer" has officially become a new profession for the skills of Chinese wine industry practitioners, the China Wine Industry Association has developed work procedures in accordance with national occupational standards, and officially completed the final review of the national professional standards of "wine body designer" on June 17.
This marks that in the near future, the skill level of professional skills personnel engaged in wine design can be recognized by the state, and the identification of their own professional skills and abilities will have corresponding national standards and evaluation basis. This new career development path is of great significance to promote the construction of vocational and skilled talents in China's wine industry.
Song Shuyu said frankly that this competition has contributed experience to the improvement of this work, "The China Wine Industry Association will use it in the future professional training and certification of wine body design." ”
Guizhou Daily Tianyan News reporter
ZHOU Qing, SHEN Shiwei, LIU Xianyu
Edited by Chen Du
Second Instance Li Xun
Third Review: Zhou Qing