"Huaxia Wine News" reporter Zhang Yuchen.
Technological innovation has given birth to a steady stream of power for the development of enterprises, and behind the award is also a great affirmation of the industry's contribution to the scientific and technological innovation of China's food industry over the years
In 2023, the pattern of the wine industry has undergone profound changes, and although high-quality development is still the main theme, scientific and technological innovation has been elevated to a strategic level. Therefore, if we want to realize the transformation and upgrading of industrial development and create a new highland for integrated development, we must ask for answers from scientific and technological innovation.
On November 30, the 2023 China Food Industry Science and Technology Progress Conference and the China Food Industry Association Science and Technology Award Ceremony were held in Nanjing. At the meeting, Guowei Liquor won the double award of "Science and Technology Award of China Food Industry Association", which attracted great attention from the industry.
The reporter of "Huaxia Liquor News" learned at the scene that the project "Establishment of the Quality Expression System of Mianrou Sauce-flavored Liquor" completed by Kweichow Moutai Guowei Liquor (Group) Co., Ltd. won the second prize, and Liang Mingfeng, chairman of Kweichow Moutai Guowei Liquor (Group) Co., Ltd., won the leader of scientific and technological innovation.
It is reported that the "China Food Industry Association Science and Technology Award" was approved by the Ministry of Science and Technology of the People's Republic of China, and is an authoritative award in the field of science and technology in China's food industry. Since its establishment in 2003, the award has played a huge role in encouraging scientific and technological innovation in the food industry, promoting industrial restructuring and upgrading, and enhancing the competitiveness of enterprises.
For a long time, the wine industry has been a representative industry of China's food industry and an important industry of the national economy. After more than 40 years of reform and opening up, China's liquor industry has ushered in a key node of transformation and value enhancement, and the most essential feature of building a new development pattern is to achieve a high level of self-reliance and self-reliance.
Especially in the past decade, China's liquor industry has undergone great changes in terms of industrial scale, number of enterprises, product types, and consumption structure. Ma Chunliang, director of the Food Production Safety Supervision and Management Department of the State Administration for Market Regulation, has analyzed and pointed out that the current development of China's wine industry still has shortcomings such as imperfect product structure design, unbalanced overall product supply and demand, low enterprise innovation and research and development capabilities, and weak overall competitiveness of the industry.
How to break the game?Science and technology have become a booster and strong support for high-quality developmentWhether it is the precise control of temperature, humidity and microbial strains in the liquor brewing process, or the establishment of a scientific research talent pool and an experimental center, it is inseparable from the blessing of scientific and technological strength. It can be said that through innovation to lead and drive development, we can not only improve production efficiency, optimize product quality, promote sustainable development, enhance the competitiveness of enterprises, but also open up new market opportunities. Scientific and technological innovation has helped the wine industry find a key path to improve quality, efficiency and high-quality development.
Therefore, the development of the wine industry requires scientific and technological innovation, and at the same time, it also needs self-innovation.
Based on the present, adhering to the principles of scientific, systematic and comprehensive policy, Guowei Liquor has embarked on a long road of scientific and technological innovation.
In order to meet the needs of consumers to drink smoothly when drinking, we have carried out nearly 30 years of exploration, and then spent 3 years to draft the quality expression system of Mianrou sauce-flavored liquor. Liang Mingfeng shared when participating in the roundtable dialogue session of enterprise scientific and technological innovation that because the production process of liquor is an open fermentation, through scientific and technological means, the growth of beneficial microorganisms can be maximized, the reproduction of harmful microorganisms can be inhibited, and the liquor body will become softer, better and less tasty.
Obviously, scientific and technological innovation has given birth to a steady stream of power for the development of the enterprise, and behind the award is also the industry's great affirmation of Guowei Liquor's contribution to the scientific and technological innovation of China's food industry over the years, as well as a high recognition of the quality of Guowei Liquor.
Over the years, Guowei Liquor has always adhered to the concept of "quality as the core", guided by user needs, upright and innovative, overcoming difficulties and breaking through itself on the basis of inheriting Zhengmai Maoxiang technology, and constantly brewing good liquor for people's better life.
In the future, Guowei will continue to brew with ingenuity, strive for perfection to create every bottle of wine, spread Chinese wine culture with high-quality soy sauce wine, and share the fragrance of Zhengmai with the world.