Today is the "May Day" International Labor Day, which belongs to every worker. The figure of labor is the most beautiful landscape, praise for every worker, pay tribute to every worker. Starting today, Xuzhou Window will launch a series of reports on "Salute to Laborers", please see today: "Wu Fayun: "Wine and Wine" "Brew" the Taste of Happiness".
He has been deeply involved in the brewing industry for 27 years, just to make a cup of fine wine, he interprets the labor spirit of dedication and dedication with sweat, and shows the spirit of craftsmanship with the work attitude of excellence. He is the first shift leader of the brewing workshop of Yibin Jinliang Liquor Co., Ltd. - Wu Fayun.
"Squad Leader Wu, how does this wine taste?"
"The grain aroma of this wine is more prominent, the sense of richness is very rich, when picking wine in sections, this wine can pick a few catties more, and its cellar aroma and grain aroma are quite good......
When the reporter met Wu Fayun, he was inspecting the lees and checking the quality of the wine in the brewing workshop. Walking around the workshop every day, looking, smelling, and touching is a working habit he has formed in the past 17 years as a squad leader. Produce dregs, mix grains, steam wine...... He requires every process to be rigorous and meticulous.
In 2005, Wu Fayun, who has 8 years of experience in winemaking, came to the brewing workshop of Yibin Jinliang Manufacturing Company and became an ordinary worker. Coming from the countryside, he cherished this job very much, dared to endure hardships, was diligent in learning, and was good at summing up, and two years later, he was promoted to class leader.
"Since I became a supervisor, I have been thinking deeply about many details of the brewing process, constantly innovating, slowly exploring, experimenting after exploration, and then promoting after success. In 2008, Wu Fayun innovated the method of "merging and sealing cellars", which greatly reduced the loss of distiller's grains in the production process, and won strong support and praise from the company. Wu Fayun, who was greatly encouraged, had greater "drilling energy".
Soon after, he discovered that the workshop had to clean the fermented yellow water of the sake lees formed at the bottom of the cellar several times a day, and a little of the lees would be removed along with it. "We have to pour out more than 10 times of yellow water in two to three days in each cellar, and more than 10 catties of distiller's grains will be thrown away each time, which is a loss for the company. ”
How to ensure that the more than 10 catties of bottom in each car of yellow water are not wasted? Wu Fayun pondered repeatedly.
"I came up with the idea of using a filter to filter out the mess. Wu Fayun, who thought of a way, immediately took action, "At that time, I found our maintenance master and made a filter, and I felt that the effect was okay after making it." ”
After adopting the process of "yellow water flow", more than 400 catties of distiller's grains can be saved in two to three days, and about 300 catties of sake can be made from distiller's lees saved in one month. This process not only makes the yellow water more efficient and environmentally friendly, but also reduces production costs for the company.
"At that time, the company presented us with a separate award, and we were very happy. His efforts have been rewarded, and the corners of Wu Fayun's mouth can't hide the rise, "I hope to contribute to the development of the company." ”
"Quench it a hundred times to take its rhyme, remove its dross, and take its essence. Wu Fayun, who has been involved in winemaking for 27 years, knows that innovation is the key to the core. Over the years, through continuous exploration, he has innovated the method of "merging and sealing cellars", which has greatly reduced the loss of distiller's grains in the production process, and the method of "distillation and string steaming" proposed by him has greatly improved the yield and quality of distillery. The annual output and high-grade rate of raw liquor led by his team are higher than those of other teams year after year, ensuring that the output and quality of the team rank first year after year. In the past 17 years as a team leader, the cumulative wine production has been more than 400 tons higher than that of other teams, and has become a model of the company's first-line production.
"After more than 20 years of brewing, my life and wine have long been inseparable. When it comes to his future plans in the brewing industry, Wu Fayun's eyes are full of longing, "I want to stay in this industry all the time, do my best to research and develop, do more exploration and experiments, strive to achieve better results, and provide more high-quality products for the company." ”