On March 20, at the spring equinox, the scientific and technological innovation and talent work conference of Maotai Group was held in Maotai headquarters. The conference first announced the number of microorganisms in Maotai brewing process and environment, and also announced the new plan of Maotai Group for scientific innovation in the next 10 years.
Image source: Kweichow Moutai Co.Ltd(600519) official wechat
Maotai five core systems
microorganism is the key word
On March 20, at the spring equinox, the scientific and technological innovation and talent work conference of Maotai Group was held in Maotai headquarters. At the meeting, Ding Xiong, chairman of Maotai Group, spent 70 minutes to add scientific and innovative notes to Maotai’s “beauty era” and explain the beauty of Maotai in scientific language. He said, “the recent third party assessment report has made a comprehensive assessment of the main Baijiu enterprises’ innovative strength, and the comprehensive index of Moutai group’s technological innovation is way ahead.”
The newly released report on scientific and technological innovation of Maotai Group shows that in recent ten years, Maotai liquor brewing has gradually built and formed five key brewing core technology research systems: basically build and form a basic research system centered on the analysis of brewing microbial diversity, stability and metabolic mechanism; Build and form a brewing technology system based on inheriting traditional working methods, data interpretation guidance and scientific improvement and optimization; Improve and form three systems – a wine body design system characterized by exquisite skills, dynamic management and clear hierarchy, a quality evaluation system driven by flavor orientation and a whole industry chain food safety management and control system guided by risk identification and control.
Among them, the most basic is the microbial research system and brewing technology system, and microorganism is the core keyword.
Previously, Maotai Group signed strategic cooperation agreements on scientific and technological innovation with the Provincial Department of science and technology, the Institute of Microbiology of the Chinese Academy of Sciences, the Institute of Aquatic Sciences of the Chinese Academy of Sciences and the Chinese Academy of Environmental Sciences. It will carry out in-depth scientific research cooperation with various strategic cooperation units in the fields of scientific and technological innovation, brewing microorganism research, water environment microorganism research and Chishui River ecological environment protection, so as to promote Maotai to continuously improve the level of scientific and technological innovation.
At this conference, Maotai announced for the first time that 1946 kinds of microorganisms were found in the brewing process and environment of Maotai, including 1063 kinds of bacteria and 883 kinds of yeast and filamentous fungi.
According to the report on scientific and technological innovation of Maotai Group, 965 flavor substances have been identified in Maotai liquor, of which 730 have flavor contribution and 361 have key flavor contribution. A Maotai liquor flavor substance database and physical standard database have been formed to maintain the constant quality of Maotai liquor.
why is Maotai good to drink
conference gives standard answers
“Is Maotai science or metaphysics, what is the inheritance and innovation, the relationship between theory and practice, and the relationship between technology and art?” At the conference, Ding Xiongjun systematically responded to four major issues of general public concern about Maotai. He believes that Maotai is a product of beauty. We should use science to discover the beauty of Maotai and use scientific language to explain the intuitive phenomena of Maotai in sense, feeling and perception.
As for why Maotai is good to drink, the conference also gave a standard answer: Maotai liquor contains a rich variety of aroma substances, with a coordinated and balanced proportion, so that it not only has pleasant aroma, but also has fine coordination, integration of various flavors, plumpness and thickness at the entrance, and good comfort at drinking, so Maotai liquor is good to drink.
How to keep the quality of Maotai liquor from changing, Ding Xiongjun introduced that Maotai combines traditional sensory evaluation with instrumental analysis, and gradually establishes and improves the monitoring methods of characteristic flavor substances and the evaluation methods of Maotai liquor quality stability, so as to ensure the stable, controllable and consistent quality of Maotai liquor products.
“Brewing microorganism is the key password of Maotai. It runs through every production link of Maotai liquor and is the password in the password.” Ding Xiongjun said that brewing Maotai is not only a technology, but also a science, but also an art. Maotai liquor is full of scientific “codes” and “Tao” of traditional technology. These “codes” and “Tao” are the embodiment of the “beauty” of Maotai liquor.
echelon talent cultivation
layout of the future of scientific innovation
At the conference, Ding Xiongjun pointed out that Maotai will unswervingly follow the white line development path, make every effort to build a highland of scientific and technological innovation talents, continue to stimulate innovation and profit, inherit beauty through science, innovate beauty through science and technology, and brew high-quality life in the era of beauty.
Maotai will seize the opportunity of national key laboratory construction, and strive to create 2-4 national innovation platforms such as “Key Laboratory for advanced manufacturing of traditional fermented food” by the end of the 14th five year plan, so as to build Maotai into a highland of scientific and technological innovation and a source of original technology in the industry.
To achieve these goals, talent support is indispensable. Maotai will implement the “chief plan” for leading talents, train thousands of senior technical talents during the “14th five year plan”, and build Maotai talent system and echelon at three levels to make the best of their talents.
“The top talent is Maotai outstanding talents. There is also an old and a young plan. The young is the outstanding young plan. The old is to hire old comrades who apply voluntarily as skill instructors.” Ding Xiongjun explained.
Maotai’s “outstanding youth plan” will strengthen the training of talents around the age of 35. By the end of the 14th five year plan, it will train 5-8 core experts of the company under the age of 35 and 30-40 outstanding young talents.
At an internal meeting in February this year, Maotai senior management proposed that more than 200 scientific and technological innovation projects are expected to be carried out in the next decade, and 42 scientific research projects will be launched in 2022 to realize the improvement and leap of scientific and technological innovation level in the field of traditional brewing.
2022 is the “key year of reform” in Maotai, and the new Guofa No. 2 document also proposes to “accelerate the construction of a modern industrial system led by the digital economy”. As a leading enterprise, Moutai will also seize the new round of development opportunities, enhance technological innovation capability, promote upgrading and upgrading of traditional industries, and help Guizhou build an important national Baijiu production base.
