Han Beizhong: Decoding raw materials and micro-ecology with a "dual-engine" to build a solid foundation for Baijiu flavor quality

At the annual meeting, Han Beizhong, Deputy Director of the Technical Committee of the Baijiu Branch of the China Wine Industry Association, Professor and Director of the Institute of Nutrition and Health at China Agricultural University, and Director of the Key Laboratory of Quality Engineering for Industrial Fermentation of China Light Industry, delivered a speech on "The Role of Raw Materials and Microecology in Shaping the Flavor and Quality of Baijiu." Professor Han Beizhong systematically analyzed the formation mechanism of baijiu flavor and quality from three dimensions: chemical composition, microecology characteristics, and geographical influence, proposing the "integrated planting and brewing" ecological concept, providing a scientific guide for the high-quality development of the baijiu industry. Chemical Blueprint: Raw Material Components Lay the Foundation for Flavor At the beginning of the speech, Professor Han Beizhong pointed out the scientific essence of "grain is ...