Ecological winemaking is an inevitable result of the development of the liquor industry

The recent discussion on haze is very enthusiastic. The greatest influence of haze is the destruction of the environment. For the winemaking industry that depends on the microbiological environment to survive, haze is undoubtedly aggravating the current cold market. Protecting the environment and developing ecological winemaking are inevitable results of the development of the liquor industry in the future.
What is eco-brewing? In the 1980s, as the concept of people’s life changed, the demands for health, environmental protection, and cherishing life were rising. This change requires that liquor not only has a unique flavor, but also requires healthy drinking, saving resources, and protecting the environment. In order to achieve a high degree of harmony between man and nature. And the liquor brewing process is a natural enrichment process of the brewer micro-organisms and has a natural dependence on the natural conditions such as the ecological environment. To make a good wine, it is necessary to create a favorable environment conducive to the natural growth of the brewer's microorganisms.

In June 2008, the National Wine Inspection Center organized the GB/T15109 “Liquor Industry Glossary” national standards revision seminar in Chengdu, Wuliangye, Maotai, Luzhou Laojiao, Jiannanchun, Langjiu, Shuijingfang, Qipai, National Food Fermentation Institute. Representatives of quality liquor companies and scientific research institutes in the country, such as Sichuan Provincial Liquor Institute and Sichuan University, attended the meeting. At the suggestion and discussion of Prof. Hu Yongsong of Sichuan University, Director of National Wine Inspection Center Zhong Jie and representatives of the participants, based on a large amount of research work and practice before, they unanimously decided to add the term “ecological winemaking” into GB/T15109 “Liquor Industry Terminology”. .

Ecological brewing: Ecological brewing refers to the protection and construction of an ecological environment suitable for the growth and reproduction of breweries' micro-organisms, with the goal of safety, high quality, high output, and low consumption, and ultimately maximizing the use and recycling of resources.


Definition: To protect and build an ecological environment suitable for the growth and reproduction of breweries' microorganisms, with the goal of safety, high quality, high output, and low energy consumption, and ultimately realize the maximum utilization and recycling of resources.

Features: Ecological brewing is the use of ecological technology to enable the brewing industry to complete the sublimation from relying on the natural environment to rational construction and protection of the environment, utilizing the resources involved in pre-production, production, and post-production to carry out cleaner production, resulting in low input, low The energy-efficient, high-yield and non-polluting benign circulation production chain further deepens the wine industry and the ecological environment in a sustained, coordinated, and healthy development, and expands the new industrial chain for the development of the wine industry.

Focus: On the basis of industrial scale brewing, relying on multiple ecosystems, relying on the recycling of resources in the industrial chain, extending from pre-production, adopting “corporate farmers” to produce green raw materials; The "producer-consumer-reducer" industrial ecological chain, the production of ecological brewing, the production of low consumption, low (no) pollution, the harmonious development of industrial development and ecological environment, a virtuous cycle; Postpartum extended to the consumer field, corporate culture It cultivates its brand, advocates eco-marketing and ecological consumption, disseminates ecological concepts to consumers, and achieves the purpose of harmonious harmony between man and nature - appealing for “humanistic care”.

Eco-winemaking will become a trend. According to Liu, the vice president and secretary-general of the China Wine Circulation Association, “After a period of high-speed development, the Chinese liquor industry has reached a critical stage of development in transforming growth patterns and improving the quality of growth, especially at the high end. Liquor also needs to change its competitive thinking and enhance the level of competition. Ecological high-end wine is an important competitive direction, because it is a form of competition that returns to the origin of competition. Competition is product strength, said Song Shuyu, deputy secretary-general of China Wine Association. “Ecological Liquor's products are highly competitive and in line with the mainstream demand after consumption upgrades.” Li Jiashun, Chairman of Sichuan Licensing (Group) Co., Ltd., believes that “Chinese liquor has a unique ecological charm, which depends on the brewing process The dependence of the environment also manifests itself in cultural inheritance and regional charm, and ecological value is undoubtedly a full display of liquor's background, and is also a new trend in the market's high-end appeals.I fear that the biggest problem China will face in the future is food safety and ecological deterioration. ."

What kind of winery has the capacity of ecological winemaking There are three winemaking modes of Chinese liquor: 1. traditional winemaking, 2. industrial scale winemaking, 3. ecological winemaking. The transition from traditional small workshops to large-scale industrialization is already under way. Eventually, it will fall into the protection and construction of an ecological environment suitable for the growth and reproduction of micro-organisms for winemaking. The goal is to ensure safety, high quality, high output, and low energy consumption, and ultimately maximize the use of resources. And recycling. The combination of nature and ecology in ecological winemaking is the third level after the traditional small workshop winemaking and large-scale industrial winemaking, and it is higher than the first two levels, combining traditional and modern, to achieve seamless connection. The “standardization, automation, digitization, and technology” are the key to organically opening the first, second, and third levels of the Chinese Liquor Liquor Production Model. In the current situation of China's rapid development, the correct handling of environmental protection and economic development The relationship is a difficulty in doing a good job in environmental protection at present and in the future, and it is also our focus. Vigorously developing ecological winemaking and improving the technological content of the liquor industry will surely be the trend of future development!