News & Events

      On December 26, the 23rd China Food Safety Conference and the 2025 National Food Industry Science and Technology Progress Conference were held in Beijing. The China National Food Industry Association (CNFIA) officially announced the winners of the CNFIA Science and Technology Awards. According to the list, the research project “Spatio-temporal Succession Analysis of Microecology and Innovative Application of Functional Microbes in the Stacking Fermentation of Sauce-aroma Baijiu”, a joint effort by Moutai Institute, China Kweichow Moutai Distillery (Group) Co., Ltd., and East China Normal University, was awarded the prestigious First Prize for Technological Progress.

       The project's findings not only reveal the microecological mechanisms underlying the stacking fermentation process of Sauce-aroma Baijiu, filling a critical gap in the industry's fundamental research, but also provide scientific support for the precise regulation of the brewing process and the stable improvement of product quality through the innovative application of functional microbes. Currently, the related technologies have been promoted and applied in production practices, effectively increasing the high-quality base liquor yield and injecting new momentum into the scientific and standardized development of the Sauce-aroma Baijiu industry. This award represents high industry recognition of the project's technological innovation and practical industrial value.

      Led by Dr. YANG Liang's research team from School of Brewing Engineering at Moutai Institute, the project formed a joint research task force comprising technical experts from Moutai Group and research backbones from East China Normal University. With extensive experience in brewing microbiology and fermentation engineering, the team conducted targeted research to address critical industry challenges. Leveraging provincial-level scientific research platforms such as the Guizhou Provincial Technology Innovation Center for Sauce-aroma Baijiu and the Engineering Research Center for Modern Baijiu Brewing Technology, the team has published numerous high-level academic publications and secured multiple invention patents, establishing a solid foundation of scientific research and technical reserves.

First Review  Xueting Zhao

                                                                                                                                                                                                                                           Second Review  Yun Yang

                                                                                                                                                                                                                                         Third Review   Qing Ma