Following the 2021 year’s Moutai chief engineer Wang Li’s election to the Academy candidates, the hot debate has been raised. Then, the king of the market capitalization of A shares has been abolished. The “national name” technology center laureate Baijiu is “metaphysics” that is “Moutai wine left Chishui River” or is it a science?
“There will be a thousand Hamlets in the eyes of a thousand people.” In the capital market, some people questioned that the market value of Maotai liquor with low technology content exceeded that of technology stocks. Does this represent the future direction of China? In the folk, the small distillery in Maotai town said that they all use Maotai flavor technology, which is different from the taste of Maotai?
At the beginning of this year, the national development and Reform Commission, the Ministry of science and technology, the Ministry of finance, the General Administration of customs and the State Administration of Taxation jointly issued a notice on the new recognition in 2021 and the list of all national enterprise technology centers, Kweichow Moutai Co.Ltd(600519) Group Technology Center and Jiannanchun Group Technology Center were disqualified due to failing scoring.
It is worth mentioning that Luzhou Baijiu Baijiu liquor group represents the Wuliangye Yibin Co.Ltd(000858) group and Qingxiang liquor leading enterprise Shanxi Xinghuacun Fen Wine Factory Co.Ltd(600809) group’s technology center is still ranked among the national enterprise technology center.
“It is not appropriate to compare traditional industries with the innovation of high-tech industries. Baijiu has a history of brewing for thousands of years, and we should keep up with innovation.” On March 25, Zhang Wujiu, chief consultant and former vice president of China Food Fermentation Industry Research Institute, said in an interview with 21st Century Business Herald reporters that Shou was about to keep the cultural, physiological and sensory feelings of drinking; Innovation is to innovate in ways and means of realization, and to upgrade Baijiu’s original things in scientific field.
“Baijiu technology should be an important traction for the purpose of human body perception and health. Baijiu” is a natural and intelligent brewing man. Xu Yan, vice president of Jiangnan University, told reporters on twenty-first Century economic report that the future direction of Baijiu technology is developing. P align= “center” “Baijiu” is a combination of man and nature. Man is a worker, and heaven is a brewing environment, including microbes that can not be seen by the naked eye. Gan junshe
Maotai Group lost its “national brand” Technology Center
Among the 1601 national enterprise technology centers, Maotai Group Technology Center and Jiannanchun Group Technology Center entered the list of disqualified with low scores of 50.7 and 55.9 respectively. The Great Wall Wine Technology Center also failed to pass the evaluation of the wine industry.
The general office of the national development and Reform Commission shall organize the identification of the national enterprise technology center, and entrust a third-party institution to evaluate the application materials and evaluation materials of the enterprise according to the evaluation index system.
If Kweichow Moutai Co.Ltd(600519) abandons the title of “national liquor” is active, it is not willing to lose the hat of “national brand” technology platform. Public opinions are divergent. Xiao Zhuqing, a senior marketing person of many Baijiu enterprises, even thinks that this is a good thing for Moutai group. What the world’s high-tech enterprises need is modern scientific and technological innovation, and what Maotai needs more is inheritance, so that the purer the traditional technology, the better.
However, more voices believe that the loss of the qualification of the national enterprise technology center of “quality blessing” will not only lose face, but also endanger the internal quality driving force for the sustainable development of the enterprise. It has sounded an alarm for Maotai Group, which is striving to become the first world top 500 enterprise in Guizhou Province.
It is reasonable to say that the scientific research funds invested by Maotai Group every year are not low. Why was it brushed off the list? This depends on the composition of the evaluation index system.
In the notice of evaluation results, the reasons for disqualification include scoring less than 60 points, failure to report evaluation materials due to the enterprise’s own reasons, etc. the reasons for the disqualification of the national enterprise technology center include disqualification of evaluation, administrative punishment for serious violation of customs supervision regulations, being listed in the list of joint punishment for dishonesty, etc. The 21st Century Business Herald reporter tried to contact the person in charge of the technology center of Maotai Group for an interview, but the other party did not respond.
From the published scores, the technical center of Maotai Group is unqualified. According to the guidelines for national enterprise technology certification and evaluation (Trial), the original value of each index multiplied by the industry coefficient of the enterprise is the final basis for calculating the score of relevant indicators. Among them, 7 indicators need to be calculated. According to the 21st Century Business Herald, in this evaluation system with four primary indicators of “innovation investment”, “innovation conditions”, “innovation performance” and “bonus items”, the proportion of R & D expenditure in the main business income is the highest among all indicators, with a weight of 12%, followed by the proportion of new product sales revenue in the main business income and the proportion of new product sales profit in the total profit, with a weight of 10%. In addition, the weight of R & D expenditure per capita of R & D personnel accounts for 8%, and the weight of R & D personnel accounts for 7% of the total number of employees of the enterprise.
According to the 2021 annual report released on March 31, last year, Kweichow Moutai Co.Ltd(600519) ‘s R & D investment was 190 million yuan, accounting for 0.18% of revenue, and 659 R & D personnel accounted for 2.2% of the total number of the company. In the past two years, Kweichow Moutai Co.Ltd(600519) annual R & D investment is less than 220 million yuan in 2019.
According to the evaluation index system, for enterprises with main business income of more than 50 billion yuan, the full score of R & D expenditure in the proportion of main business income is 7%, and the basic requirement is 1%. Maotai Group failed to meet even the basic requirements.
Looking at the industry coefficient, the proportion of R & D expenditure of wine, beverage and refined tea manufacturing industry in the main business income is 1.2, which is lower than the coefficient 2 of energy industries such as coal and oil mining, but higher than the coefficient 1 of traditional manual industries such as wood processing, wood, bamboo, rattan, palm and grass products.
The original value with a low score multiplied by the industry coefficient of the liquor industry is not low, and the exit of Maotai Group is inevitable.
Throughout the Baijiu listed companies, R & D investment has accounted for less than 1% of the revenue and the number of R & D personnel is also hard to reach two digits. In twenty-first Century, the economic report reporters combed the annual report in 2020, and the R & D investment of Baijiu listed companies exceeded 1% of the revenue, only Jinhui Liquor Co.Ltd(603919) (2.32%) and Jiangsu Yanghe Brewery Joint-Stock Co.Ltd(002304) (1.28%). In response, Zhang Wujiu said that Baijiu listed companies are large in volume and large in output value, but the absolute value of scientific research investment in Baijiu enterprises is not small, but they are small in total revenue.
Zhang Wujiu also has different views on the high weight of new product sales revenue in the proportion of main business revenue and new product sales profit in the proportion of total profit. He believes that the innovation of old products and daily necessities such as mobile phones in traditional industries is not a concept. The more traditional products are sold, the better, which shows that they meet the needs of new generation and old users at the same time, and are not contradictory to new products. “It should be judged by the traditional industry, not by the modern industry.” He said.
In fact, as early as 2016, the identification and evaluation of the national enterprise technology center was handed over to the high-tech industry department of the national development and Reform Commission to promote. Zhang Wujiu suggested that since the national enterprise technology center involves many industry categories, many of which are traditional industries, are enterprises dominated by high-tech industries distinguished from traditional manual enterprises in the establishment of index system?
Is Maotai liquor metaphysics or science?
Whether Moutai liquor has any technological content, and the torture of leading enterprises is also related to whether the Baijiu industry is metaphysics or science.
“What is Maotai’s inheritance and innovation, the relationship between theory and practice, and the relationship between technology and art?” On March 20, Ding Xiongjun, chairman of Maotai Group, replied at the scientific and technological innovation and talent work conference restarted by Maotai Group that brewing Maotai liquor is not only a technology, but also a science, but also an art.
“Inheritance is not copying. We should not only inherit the ‘form’ of the craft, but also study the ‘way’ of the craft. Innovation is not blind innovation, but should aim at the ‘beauty’ of Maotai liquor.” Ding Xiongjun said, why is Maotai good to drink? The root of Baijiu flavor difference is fermentation, and the factors affecting fermentation include fermentation microorganisms. Therefore, brewing microorganism is the key password of Maotai, which is the password in the password.
According to Wang Yancai, honorary chairman of China Liquor Association, as early as October 1964 to March 1966, Maotai liquor was piloted in two phases, and three typical flavors of Kweichow Moutai Co.Ltd(600519) liquor were determined: Maotai flavor, mellow sweet flavor and cellar bottom flavor. Fang Xinfang, an academician of the Chinese Academy of Sciences, visited the producing area of Maotai liquor in 1960 and put forward the theory that “the unique flavor in the brewing process of Maotai Liquor mainly comes from high-temperature resistant bacteria”.
In 2005, Moutai established the first Baijiu microbial microbial resource pool with the microbiology Institute of the Chinese Academy of Sciences. It first revealed the kinds and quantities of microorganisms in Moutai brewing process.
This year, the scientific innovation work conference of Maotai Group announced that 1946 kinds of microorganisms were found in the brewing process and environment of Maotai, including 883 kinds of yeast and filamentous fungi.
What is the use of Maotai in the study of microorganisms?
The report on scientific and technological innovation of Maotai Group shows that the large variety of microorganisms further proves the complexity and diversity of Maotai liquor brewing system and takes the first step of “knowing why”.
The sample analysis shows that 1946 kinds of microorganisms mainly come from Daqu, raw and auxiliary materials, sites and tools, and the particularly important functional bacteria Pichia pastoris and Saccharomyces cerevisiae mainly come from the floor of the airing hall and tools, which proves the scientificity of some traditional operations and facilities handed down from generation to generation, such as high-temperature Daqu, high-temperature accumulation and “sanhetu” airing hall production in the traditional construction method of Maotai liquor Limit the maximum number of operation rows every day, so as to know which are the important cores in the traditional process, which is the second step of “knowing why”.
Through the analysis of the microbial community in the ambient air of Maotai brewing core production area, heyixing dominant production area and Xijiu production area, it is found that the microbial structure of Maotai brewing production area is significantly different from the other two production areas. The stability of microorganisms is the result of the long-term “domestication balance” of traditional construction methods, which is an important step in “knowing why”.
The research results showed that there were 27 kinds of bioactive substances in fermented grains, such as Maotai and quercetin, and the application direction of Maotai fermented grains was pointed out.
” Lbx Pharmacy Chain Joint Stock Company(603883) thinks that fermentation is very low-end. In fact, many high-end drugs are produced by fermentation. The flavor substances of traditional fermentation are very complex and cannot be completely analyzed by modern means.” Zhang Wujiu said that many key and few microbes in Baijiu were not clear. So Chen Taosheng, founder of China’s industrial microbiology, once said that whoever can thoroughly study the Baijiu microorganism will win the Nobel prize.
“Harmony between man and nature” in Baijiu
“Baijiu” is a combination of man and nature. Man is a worker, and heaven is a brewing environment, including microorganisms that can not be seen by the naked eye. At the China International Wine Industry Development Forum, Wang Yancai said that scientific and technological progress is one of the very important driving forces for the development of the whole industry. The breeding of excellent strains has made breakthrough progress in the application of Baijiu liquor, and some research achievements have reached the international advanced level.
In 2019, Professor Xu Zhenghong’s team of Jiangnan University and Shen Caihong of national solid state brewing Engineering Technology Research Center successfully isolated a new strain with unique brewing performance from Luzhou Laojiao Co.Ltd(000568) Centennial pit mud, named Clostridium Laojiao, which was published in the international authoritative journal of microbial taxonomy International Journal of systematic and evolutionary microbiology, revealing the causes of typical flavor substances of Lu type wine.
In Wuliangye Yibin Co.Ltd(000858) Ming and Qing Dynasties ancient cellars, researchers used high-throughput sequencing technology to explore the microbial community structure, and detected 19 phyla of microorganisms, including 7 unnamed phyla.
Baijiu Baijiu Baijiu is a product of the interaction of technology and microorganism. Baijiu science and technology are mainly divided into three directions: Flavor Chemistry (flavor oriented), microbiology and fermentation engineering. There are many directions for liquor to achieve in the future. In general, liquor technology should be an important traction from the perception of human body and health. Xu Yan told the 21st Century Business Herald reporter.
He said that delicacy and health have gradually become the consensus of the society. However, Baijiu production also faces problems such as low quality, low efficiency, low stability and relatively high pollution. Because Baijiu brewing technology is a typical multi strain microbial fermentation technology, under open environment, there are many kinds of microorganism and a large number of products. Therefore, the understanding of single microorganism to group microorganism should turn to the direction of ecological fermentation and microbiome engineering, so as to finally realize the controllable fermentation process and comprehensively improve the rate of high-quality products.
Flavor perception science is the frontier technology of food science. He advocated Baijiu Baijiu flavor research should gradually move towards the sensory sensory stage, and the perception of human body matter and alcohol interaction, can achieve personalized expression of liquor, build a flavor expression system, realize personalized design, and provide a direction for improving the comfort of Baijiu, drinking more and drinking healthily.
The Baijiu industry should also move from semi mechanization and mechanization to intelligent advanced manufacturing research. The 21st Century Business Herald reporter saw in the Jinhui Liquor Co.Ltd(603919) industry that the Internet of things devices installed in thousands of pits have changed the traditional methods of manual temperature measurement, recording, data processing and so on. Technicians can “diagnose” the “pathology” of each pit and fine tune the feeding proportion into the pit through the “brewing fermentation state ECG” on the screen.
“From the transformation of group microbes to Microbiological Engineering, from the change of flavor chemistry to the perception of flavor, from mechanization to intellectualization, the Chinese Baijiu will eventually combine the double peaks of culture and technology, the combination of flavor and health, and the combination of inheritance and innovation.” Xu Yan said.
