Special issue for distinguished persons for global sustainable development
China’s first postdoctoral fellow in brewing.
The First Wine doctor of China
He has been deeply involved in the field of Maotai-flavor liquor for more than 32 years. He is the first postdoctoral fellow in liquor fermentation engineering in China, chairman of China Maotai-flavor liquor expert committee, member of chinese society for microbiology, member of China Trace Element Society, vice chairman of Guizhou Ecological Association, president of China renhuai city Sauce Wine Industry Association, member of United Nations Green Industry Expert Committee, head of RFID high-value commodity fidelity and anti-counterfeiting research in "National 863 Plan" and founder of Oriental World Wine.
He has worked in the field of soy sauce flavor wine for 32 years,he is the first wine doctor,chef of Chinese Wine Committee of experts, China Microorganism Committee Member,China Microelement Committee Member,Vice chairman of Guizhou Ecological Association, president of China Renhuai City Wine Industry Association, Green Industry Committee Member of UN.Principal of high-value and fidelity-counterfeiting product in the project of 863,founder of oriental world wine.
The trace components in liquor were increased from 231 to more than 1,400.
For the first time in the world, full two-dimensional gas chromatography was used to analyze and study the trace components of liquor.
He analised and studied microelement of wine from 231 kinds to 1400 kinds with full two dimensional gas chromatography.
A batch of space sorghum seeds carried by "Shenzhou 5" were used to brew "space Moutai";
The first unique microbial functional strain bank in China liquor industry,
A complete set of microbial trace component analysis methods for maotai-flavor liquor was established, which laid a solid foundation for excavating, sorting, protecting, developing and applying microbial resources in the ecological zone of Moutai brewing in Chishui River Basin.
He made wine vinegar “Space Maotai Wine”with grain seeds in “Shenzhou 5”
He built a set of analytical approach of microelement,the first special microelement functional culture collection, and laid a solid foundation for microelement resource in ecotope of brewing for excavating,collating,protecting,developing and using.
More than 30 years, shining.
His 30 years old is brillante
He participated in the research on the key technologies of the national "Twelfth Five-Year Plan" and the compilation of the "Twelfth Five-Year Plan" development strategy of Guizhou Province. Systematically and scientifically summarized the production technology of Moutai, and completed the collation of more than 600,000 words of Moutai process data, which is known as the "father of soft and elegant maotai-flavor liquor".
He attended research of the 12th Five-Year Plan food key tecnology, wrote Guizhou Province the 12th Five-Year Development strategic planning.He concluded maotai wine production tecnology, he finished collecting about 600 thousands of documents.He was called “Father of soy sauce flavor wine”.
Dr. Guo Kunliang has published more than 20 monographs. Drinking and Health, Zhou Enlai and Maotai, Coupling Mechanism of Maotai Production Technology and Environment, United Nations Strategic Plan for the Development of Circular Economy Science and Technology in Maotai, Theoretical Analysis of Maotai Production and Operation Technology, High-temperature Stacking Fermentation Technology and Its Stress Reaction Mechanism, Functional Component Analysis of Maotai, Research on Organic Raw Material Base of Maotai, General and Maotai, Diversity of Microbial Resources in Maotai Production, Famous people and Maotai, Monascus, Saccharomyces cerevisiae, Liquor Food Safety, Great Country Sauce, Maotai Diplomacy, Mao Zedong Wine Culture and Art Research, Zhou Enlai Wine Culture and Art Research, Deng Xiaoping Wine Culture and Art Research, General Xu Shiyou Wine Culture and Art Research, Sorghum Soul. Core journals have published more than 100 papers, won 4 national and provincial achievements, applied for 4 national invention patents (15 pending patents), applied for 5 software copyright protection, and trained 12 graduate students; He presided over 4 national-level projects, 2 major special projects and 2 provincial-level projects. More than 300 stories and related pictures of Zhou Enlai and Maotai were collected and sorted out, and the Zhou Enlai Memorial Hall was built in Zhonghua Village of Maotai Town.
Doc.Guo Kunliang has published more than 20 monographs,,,,,,,,,,,,,,,,,,,, andetc.He published more than 100 articles in the core journais.4 national results and provincial and ministerial achievements.He applied for 4 nationa l invention patents.(15 patent pendings ),5 software copyright protections,cultivated 12 master degree candidates.presided over 4 national projects,2 major special projects,2 provincial and ministerial projects.He collected and collated more than 300 stories and relavant photos about Premier Zhou Enlai and maotai,and built Zhou enlai’ s memorial hall in Zhonghua Village of Maotai Town.
Today’s achievements can’t be separated from our own efforts. Standing on a high place, we don’t forget the kindness of our hometown.
Today
In Guo Kunliang’s memory, when he was a child, in autumn, he could see bent red sorghum ears everywhere. They would be harvested by the villagers at the fastest speed and then transported to the brewery in the town by trailer. At the age of eleven or twelve, Guo Kunliang followed his mother to the town to hand in public grain, and witnessed the picture of his own red sorghum being washed and cooked for the first time, which left a deep memory for him. "Maybe my fate with liquor is doomed to be good. My hometown is the hometown of liquor, I was born here, and Hui Ze gave me a reward here, and I certainly want to return here. "
In his memory,he saw red sorghum panicles everywhere in the autumn, which was reaped and taken in the factory of town with the fastest speed by the peasants.when he was 11 years old, he went to hand in the cereals in the town with his mother, and was impressed by them.maybe this is the destino between he and wine.He was born in the hometown of wine that has benefited him,he is going to return the favor.
From then on, the road to study outside the mountain began, from Guizhou Medical University to the graduate students of Chongqing Medical University to the ace professional food project of Tianjin University of Science and Technology. At the beginning, he followed the young boy who picked up sorghum ears on the ridge behind his parents, and he has been serving Maotai since his return, becoming the first postdoctoral fellow in brewing in China. In the technical research of Maotai-flavor wine, I have worked hard and persistently, and have been quietly paying for the development of pillar industries in my hometown.
His learning road started from Guizhou Medicine University, graduate student of Chongqing Medicine University to Tianjin Science and Technology University,he always served for maotai,and became china’ s first wine post-doctoral.In the area of tecnology of wine,he contributed silently for the development of wine in his hometown.
Dr. Guo is just a liquor craftsman in his own eyes.
Doc.Guo is just a craftsman of wine in his own eyes
#FormatImgID_5#
In the eyes of others, he is a big expert in the sauce and wine industry, but in his own eyes, he is just a small craftsman who makes wine. Brew every bottle of good wine with a rigorous scientific attitude. In order to ensure the quality, Guo Kunliang will personally debug every liquor for decades, and there is no difference. It takes at least five years for the debugged wine to be stored in the cave. In this era of emphasizing speed and efficiency, this is really a seemingly unattractive job, but Guo Kunliang enjoys it and laughs at himself as a "liquor craftsman": "I have only done one job in my life, that is, researching wine making. I have worked in Maotai for 32 years, and I have the honor to make a little contribution to Maotai. Maotai has given me the greatest growth in my life, thanks to Maotai and the country! Born as a Communist party member, I have always adhered to the oath from the day I took the oath, strictly observing the law and discipline, and doing my job in a down-to-earth manner. Thank you for drinking Moutai.
He is a specialist of his industry in other’ s eyes,he is just a craftsman in his own eyes.To guarantee the quality of liquor, he does all by himself with perseverance and consistency. It takes five years to choose materials to store to the hole at least.He self-deprecates as a craftsman of wine.”I just do one job,that is brewing wine.I have worked for maotai that makes me grow up for 32 years.I thank for maotai and thank for the nation.As a member of CPC,I always remember that work hard and observe law and discipline,thank all of people who loving drink maotai.
It shows the brilliance of Chinese culture for thousands of years. Dr. Guo Kunliang, as a key talent in the research of key food technologies in the 12th Five-Year Plan and the compilation of Guizhou’s 12th Five-Year Development Strategic Plan, brewed oriental world soft and elegant Maotai-flavor liquor by Dr. Guo, treated more than 30 presidents and many ambassadors in the belt and road initiative, and showed the charm of oriental sauce-flavor liquor culture to the world.
Doc.Guo brewed wine named
"Brew good wine" — — Yuan Longping
Spent his life, worked hard, and struggled for Maotai-flavor wine. Academician Yuan Longping, the "father of hybrid rice", wrote his inscription "Brewing Good Wine", hoping that Dr. Guo can always strictly control the quality and brew good wine, and at the same time hope that he will never stop his research work and do a good job in brewing.
The father of hybrid rice in china-Mr.Yuan longping inscribed it for him,work hard and contribute for chinese wine with his lifetime.
Mr.Yuan hopes that he should control the quality of wine and meanwhile do more in his research of wine.
More than 30 years of research and technology research on Maotai-flavor liquor has made him a leader in this industry. After a lifetime of knowledge and experience, in countless experiments, the high-end soft and elegant Maotai-flavor liquor series — — Oriental World wine has been greatly improved in taste, softer, more palatable, more comfortable after drinking, shorter hangover time and healthier.
China Wine Expo Park was established in Zhonghua Village, Maotai Town, and natural karst caves with a length of 4.7 kilometers below the surface were developed into natural wine storage bases by using natural geographical conditions. There are 15 main caves, supplemented by many auxiliary caves, forming a cave group with a capacity of 600,000 tons.
He has became a leader in his industry with his experience of over 30 years old.He developed series of high level wine with upgrading and recombing the previous wine on the basis of traditional craft through countless experiments.this wine is more soft,comfortable and healthy now.
In the zhonghua village of maotao town,we own a natural store wine base of Karst caves with length of 4.7 kilometers.15 main holes and others holes, this forms a cluster of storing caves with 600 thousands tons of wine.
Under the natural conditions of constant temperature, constant humidity and magnetic field in the cave, supplemented by the ecological cellar method invented by Dr. Guo Kunliang, Maotai-flavor liquor can be matured better here, and the ripening speed is two to three times that of other methods, that is to say, if it is stored here for one year, it can reach the ripening degree of about three years stored outside, which makes the wine taste better.
Because of constant temperature,humidity and magnetic field in the caves, the wine can cure faster two to three times than others wine with ecological cellaring of Doc.Guo.The time of storing here ammount to three years that stored outside.
China’s liquor, the world’s liquor.
Maotai-flavor liquor is not only from China, but also from the world. We should make China liquor go further and better, and make China high-end sauce liquor go to the world from the East.
Dr. Guo Kunliang said that wine is inheritance, wine is culture, wine is wisdom, and wine without culture is lifeless. China’s liquor is just because it contains too many historical and cultural meanings, and it can stand the changes of the times just like the wine aroma fermented by it over a long period of time. “”
Chinese Wine,wine of the world
Doc. Guo said that wine is inheritance,wine is culture,wine is wisdom, wine without culture is non life.Chinese wine contained a lot of history and cultural means and the changing of times.Maotai-flavour Wines belong to ch ina and also the world,we wish chinese high-level wine go to the world from the East.