From October 20 to 21, 2021, the "Yellow Wine Technology Innovation and Healthy Development Forum and Yanmen Mountain Yellow Wine Tasting Meeting" hosted by Shanxi Food Science and Technology Society and undertaken by Shanxi Yanmenshan Wine Co., Ltd. was successfully held in Taiyuan.
Led by Xi Jinping Thought on Socialism with Chinese Characteristics for a New Era, the forum implemented the spirit of the "Ten National Congresses" of the China Association for Science and Technology, implemented the provincial government's "Opinions of the People's Government of Shanxi Province on Accelerating the Development of Ten Industrial Clusters for the Intensive processing of Agricultural Products" (Jin Zhengfa [2020] No. 5), and made a strategic decision to build a high-end, cutting-edge, and interdisciplinary multi-level academic exchange platform, further improve the quality of academic level, and promote independent innovation and discipline prosperity. In-depth implementation of scientific and technological innovation to drive the high-quality development of the rice wine industry is an important measure.
Shanxi Yanmenshan Wine Co., Ltd., as the leading enterprise of Daixian Yellow Wine Enterprise, focuses on the responsibility of Zhendaizhou Yellow Wine Brand and the original intention of reviving the historical status of Huangbei Huangjiu "Chinese Wine Source", deeply participates in the various matters of the forum, especially in the tasting link of Yanmenshan Yellow Wine, and strives to contribute to the development and publicity of the Daizhou Yellow Wine Industry, which is loved by consumers inside and outside the province.
The participating experts spoke and discussed the healthy and sustainable development of the rice wine industry, such as the current situation of the industry, industry standards, Daizhou rice wine process, and national policies. First of all, the rice wine technology innovation and healthy development forum was attended by Li Hailong, a second-level researcher of the Consumer Goods Industry Division of the Shanxi Provincial Department of Industry and Information Technology, to congratulate the successful holding of the forum, to affirm the implementation of the association, enterprises, academic platform exchanges and science and technology to promote the industry, and wish shanxi Daizhou rice wine industry to a higher level.
On behalf of the Shanxi Provincial Brewing Industry Association, Fan Wenyi, executive vice president and secretary general of the Shanxi Provincial Brewing Industry Association, introduced the current development status of China's rice wine and the province's rice wine industry, and studied the future development trend of the rice wine industry, and put forward specific suggestions on how to develop the rice wine industry in Shanxi.
Hao Lin, professor and doctoral supervisor of the College of Food Science and Engineering of Shanxi Agricultural University and technical director of Shanxi Yanmenshan Liquor Co., Ltd., made an academic exchange on the effect of simulated gastric digestion on the antioxidant activity of rice wine, studied the changes in antioxidant activity of millet rice wine before and after digestion through simulated gastric digestion, revealed the dynamic changes of millet rice wine in the human body in vitro, and at the same time made an in-depth discussion on the antioxidant mechanism of rice wine.
Professor Jia Liyan, master supervisor and postdoctoral researcher of the College of Food Science and Engineering of Shanxi Agricultural University, made a keynote report on "Research on the Development of Astragalus Rice Wine based on Flavor and Function Orientation", and elaborated on the possibility and function improvement mechanism of new yellow wine from functional health care rice wine.
Ren Runbin, director of the Quality Inspection Department of China Fenjiu City of Shanxi Xinghuacun Fen Distillery Co., Ltd. and senior engineer of the Science and Technology Review Expert (National Judge) of the China Liquor Industry Association, shared professionally from the aspects of color, aroma coordination, freshness and body coordination of rice wine. Adopting the novel report + on-site tasting interactive mode, guiding the full participation of the venue, the scene has been two groups of a total of 9 yellow wine samples for tasting, which aroused the deep interest and strong resonance of the majority of participants in wine tasting knowledge, and deepened the understanding of wine tasting and wine tasting culture.
Through the tasting and evaluation of expert judges and participants, it was unanimously agreed that Yanmen Mountain Yellow Wine was mellow and a typical representative of Beipai Yellow Wine.
Chief Engineer of Shanxi Yanmenshan Wine Co., Ltd., Chief Engineer Zhang Wei, inheritor of the provincial intangible cultural heritage of Daizhou Yellow Wine, and Dr. Lang Hengyuan respectively elaborated on the production process and characteristics of Daizhou Yellow Wine, the development process of YanmenShan Wine and the market promotion of Rice Wine. The development of Daizhou rice wine is deeply considered and discussed, with the intention of relying on the brewing history of Daizhou yellow wine, groundwater resources and other natural geographical conditions, giving full play to the special brewing process of Daizhou yellow wine, and highlighting the creation of specific unique quality advantages of Daizhou yellow wine. (Shanxi Yanmenshan Wine Industry Co., Ltd.)