Engrave "brewed wine" into brand culture and implant it into corporate genes.
On October 8, 2022, Lidu Wine Industry held a wine brewing quality evaluation meeting in the National Bao Lidu No. 1 Experimental Workshop. More than 20 experts including China Liquor National Jury, Jiangxi Food Industry Association , Jiangxi Wine Association, Jiangxi Liquor Distribution Association gathered to evaluate the sensory quality of the original wine brewed in the National Bao Lidu No. 1 Experimental Workshop. Under the joint certification of experts, its taste and flavor characteristics are almost comparable to the quality of the wine brewing in the Lidu Yuan Dynasty Soup Wine Workshop site.
167 OTUs, helping Lidu Wine Industry to add another layer
As Lidu Wine Industry held a winemaking quality evaluation meeting for the first time, this event is naturally of great significance to Lidu Wine Industry. So, what are the special features of the wine tasting at the first appraisal meeting?
On December 26, 2021, the National Bao Lidu No. 1 Experimental Workshop was officially opened. As the National Bao Lidu Winery Experimental Workshop, Lidu Wine Industry raises jujube and bacteria here, cultivates 167 OTUs, and becomes the forefront of the separation, rejuvenation and expansion of microorganisms in ancient cellars. The "protagonist" of this appraisal meeting came from the National Bao Lidu No. 1 experimental workshop.
In the past 10 months, Lidu Wine Industry has been constantly trial production of the National Treasure Lidu No. 1 experimental workshop. By opening the ancient cellar of the Yuan, Ming and Qing dynasties replicated in the workshop, fermenting it in 60 days, four times before and after, the results were obtained, and the cultivation of archaea was relatively successful. What is even more surprising is that the last two rows can almost achieve the brewing quality of the Lidu Yuan Dynasty Soup Wine Workshop site area, which also means that Lidu Wine Industry has achieved phased results in the cultivation of 167 OTUs.
Well-known liquor experts are in charge, authoritative tasting gives high quality confidence
Assessment meeting, Hao Qigang, Party branch secretary, Vice President and Secretary-General of Jiangxi Food Industry Association, Wan Zhaobao, Secretary-General of Jiangxi Wine Industry Association, and Han Pingliang, Party branch secretary of Jiangxi Wine Industry Association, and Party branch secretary of Jiangxi Wine Industry Association, Han Pingliang, Party branch secretary of Jiangxi Wine Industry Association, and Han Pingliang, Party branch secretary of Jiangxi Wine Industry Association, Association of Jiangxi Wine Industry Association. Zhang Zhigang, the national judge of liquor and senior consultant of Jindong Group brewing, Zhou Xiaochun, the fifth national judge of liquor and head of Jiangxi Liquor Expert Group, Que Yingcai, secretary-general of Jiangxi Liquor Circulation Association, Chen Shuran, deputy secretary-general of Jiangxi Food Industry Association and deputy head of Jiangxi Liquor Expert Group, and other well-known liquor experts in the province, as well as Yao Peng, Wang Yong, Chen Xiaoyan, Peng Hong, Liu Jing, etc., attended the venue and formed an expert group to taste it together.
At the evaluation meeting, Hao Qigang delivered a speech: After more than half a year, the wine in the National Bao Lidu No. 1 experimental workshop can almost be comparable to the wine brewed in the ruins of the Li Du Yuan Dynasty souvenir workshop, so experts are invited to taste the liquor in the first, second, third and fourth rows.
Subsequently, Wan Zhaobao delivered a speech, believing that this tasting meeting is different from the general tasting meeting, because the wine tasting today is the result of the separation and rejuvenation of 167 OTUs in the ancient cellars of the Yuan, Ming and Qing dynasties after years of continuous exploration and research, and has very far-reaching significance for the separation and rejuvenation of 167 OTUs in the ancient cellars of the Yuan, Ming and Qing dynasties.
Entering the tasting process, the expert team formed an appraisal team on the spot, recommended Zhou Xiaochun as the team leader, and Chen Shuran took everyone to taste it, and taste the taste and flavor characteristics of the original wine brewed in the first, second, third and fourth rows of the experimental workshop of National Bao Lidu Winery.
After a careful evaluation of the Lidu wine produced by 167 OTUs in 800 years of cultural relics and ancient cellar brewing, experts gave high evaluations, and finally Zhou Xiaochun read out the evaluation opinions: "Clear and transparent, fragrant, elegant and comfortable, mellow in the mouth, delicate and sweet, coordinated four fragrances, long aftertaste, and unique Yuanjiao fragrance style." The expert group unanimously believed that the taste and flavor characteristics of the original wine brewed by the National Treasure Lidu No. 1 experimental workshop based on 167 OTUs can almost reach a quality level comparable to that of the original wine brewed in the ruins of the Lidu Yuan Dynasty Soup Wine Workshop.
Practicing qualityism, Li Du engraved "brewed good wine" into brand culture
In fact, the liquor industry is in a period of "no shortage of wine for a long time, but long-term lack of good wine for a long time". As one of the key liquor companies in Jiangxi, Lidu Wine Industry has always been the "extreme suitor" of quality. In recent years, the continuous rise of brand advantages of Lidu Wine Industry's products against the trend is due to this.
After the tasting, Commander Tang expressed his gratitude to the expert team who came to tasting on behalf of Li Du Wine Industry, believing that the future of a wine company must be to make wine good. After Li Du Wine Industry solved survival with immersive experience, it must also regard quality as the core of corporate development. It is precisely because the Chairman of Wu Xiangdong saw the quality of Li Du Wine Industry that he decided to build the national treasure Li Du Wine Industry.
National Bao Lidu Winery is the result of the continuous integration and development of modern technology and traditional liquor industry in Lidu Wine Industry, under the leadership of the China Food Association, the China Liquor Ancient Cellar Microbial Winemaking Engineering Technology Center is here. Jiangnan University , Central South University of Forestry and Science and Technology and Huawei , and Huawei , and 167 OTUs jointly help to study ancient cellar microorganisms and continue to research on the separation, rejuvenation and expansion of 167 OTUs.
It is worth noting that the National Bao Lidu Winery will also usher in its first wine production in November. At that time, Lidu Wine Industry will also achieve phased results in the short-distance and large-scale cultivation of 167 OTUs, bringing a significant increase in the proportion of high-quality base wines in Lidu Wine Industry.
National Bao Lidu No. 1 Experimental Workshop is the forefront of the National Bao Lidu Winery. After the certification of this expert appraisal meeting, the high-quality raw wine it brews also marks the initial success of Lidu Wine Industry's cultivation of 167 OTUs. It can be foreseen that after the National Bao Lidu Winery released, the quality of Lidu wine may be further improved, which is worthy of the public's expectations! (Wu Mengling)
