Doctor Guo Kunliang

Special issue for distinguished persons for global sustainable development

中國首位釀酒博士后

The First Wine doctor of China

他在醬香白酒領域深耕32多年，他是中國首位白酒發酵工程學博士后、中國醬香白酒專家委員會主任委員、中國微生物學會委員、中國微量元素學會委員、貴州生態協會副理事長、中國仁懷市醬酒產業協會會長、聯合國綠色產業專家委員會委員、“國家863計劃”RFID高價值商品保真防偽研究負責人、東方世界酒創始人。

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.

在國際上首次采用全二維氣相色譜，對白酒微量成份進行分析研究，使白酒中的微量成分從231種提高到1400多種；

He analised and studied microelement of wine from 231 kinds to 1400 kinds with full two dimensional gas chromatography.

用“神舟五號”搭載的一批太空高粱種子，釀造出了“太空茅臺酒”；

建立了一整套醬香白酒微生物微量成份分析法、中國白酒行業第一個獨具特色的微生物功能菌種庫，為挖掘、整理、保護、開發、應用赤水河流域茅臺酒釀造生態區的微生物資源奠定了堅實基礎。

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.

三十余年的歲月，熠熠生輝

His 30 years old is brillante

他參加了國家“十二五”食品關關鍵技術研究和貴州省“十二五”發展戰略規劃編寫；系統科學總結了茅臺酒生產工藝，完成60余萬字的茅臺酒工藝資料整理，有“柔雅醬香型白酒之父”之稱。

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”.

郭坤亮博士出版專著20多部，《飲酒與健康》及《周恩來與國酒茅臺》、《茅臺酒生產工藝與環境的耦合機理》、聯合國《茅臺循環經濟科技發展戰略規劃》、《茅臺酒生產操作工藝理論剖析》、《高溫堆積發酵工藝及其應激反應機理》、《茅臺酒功能組份剖析》、《茅臺酒有機原料基地研究》、《將軍與茅臺酒》、《茅臺酒生產微生物資源多樣性》、《名人名家與茅臺酒》、《紅曲霉箘》、《釀酒酵母箘》、《白酒食品安全》、《大國醬香》、《茅臺外交》、《毛澤東酒文化藝術研究》、《周恩來酒文化藝術研究》、《鄧小平酒文化藝術研究》、《許世友將軍酒文化藝術研究》、《高粱魂》等。核心期刊發表論文100多篇，獲國家和省部成果4個，申請國家發明專利4項(待申請專利15項)，申請軟件著作權保護5項，培養碩士研究生12名;主持國家級項目4項、重大專項項目2項、省部級項目2項。收集、整理了三百多張周恩來與國酒茅臺的故事及相關圖片，并在茅臺鎮中華村出資籌建了周恩來紀念館。

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 national 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.

今日的成就離不開自身的努力，站在高處不忘家鄉養育之恩    

Today’s achievement is inseparable from himself,don’t forget his hometown even if he succeed

在郭坤亮的記憶中，小時候一到秋天，視野所及之處都是壓彎了的紅高粱穗，他們會被村民們以最快的速度收割，再用拖車運進鎮子里的釀酒廠。十一二歲時，郭坤亮跟隨母親去鎮上交公糧，第一次目睹了自家紅高粱被洗凈、蒸煮的畫面，這給他留下了深刻的記憶。“也許我和白酒的緣分，就是注定好的。我的家鄉是白酒之鄉，我出生于此，這里惠澤了我，我當然也要回報這里。”

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.

在山外的求學之路從此開啟，從貴州醫科大學，到重慶醫科大學的研究生再到天津科技大學的王牌專業食品工程，當初跟著父母背后在田埂上撿著高粱穗的小小少年穩扎穩打，學成歸來一直服務于茅臺，成為我國第一個釀酒博士后。在醬香酒的技術研究上嘔心瀝血，堅持不懈，一直為家鄉的支柱產業發展默默的付出著。

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.

郭博士在自己眼中只是一個白酒工匠

Doc.Guo is just a craftsman of wine in his own eyes

在別人眼中他是醬酒行業的大專家，在他自己眼中只是一個釀酒的小工匠。用嚴謹的科學態度釀造每一瓶好酒。為了保證質量，數十年如一日，郭坤亮每一款白酒都會親自調試，不容有差。而調試出來的酒，從選材到進洞儲藏，也至少需要五年時間，在現在這個強調速度和效益的時代，這實在是個看似不討巧的活，郭坤亮卻樂在其中，自嘲自己就是個“白酒工匠”：“我這輩子只干了一個工作，就是研究釀酒。曾經在茅臺工作32年，有幸為茅臺酒做了一點貢獻，茅臺給了我人生的最大的成長，感謝茅臺，感謝國家！生為一名共產黨員，我從宣誓那天起始終堅持銘記誓言，嚴律守紀，踏踏實實干好本職工作。感謝大家喜歡喝茅臺酒。

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.

現出了幾千年來中華文化的璀璨。郭坤亮博士作為國家“十二五”食品關鍵技術研究和貴州省“十二五”發展戰略規劃編寫的關鍵人才，郭博士所釀造的東方世界柔雅醬香白酒，禮遇一帶一路中的三十多個國家總統及眾多駐華大使，向世界展現了東方醬酒文化的魅力。

Doc.Guo brewed wine named “Oriental World”hosted the presidentes and ambassadors in china of 30 countries of “one belt one road”,which showed the charm of chinese wine culture.

“釀好酒”——袁隆平

窮其一生、努力拼搏，為醬香酒奮斗不息。“雜交水稻之父”袁隆平院士為其題字“釀好酒”，寄望于郭博士能夠一直嚴格把控品質，釀造好酒，同時希望他在研究工作中永無止境，把釀酒事業做好。

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.

30余年的醬香白酒科研技術研究，讓他成為這個行業佼佼者。集一生的知識與經驗，在數不清的實驗當中，在傳統工藝的基礎上進行升級重組，開發出了高端柔雅醬香系列白酒——東方世界酒，在口感上做了很大的提升，更加的柔和、適口性更好、飲后體感更舒服、醒酒時間更短，同時更加的健康。

在茅臺鎮中華村建立中華酒博園，利用天然的地理條件，把地表以下長達4.7公里長天然喀斯特溶洞開發成為天然的藏酒基地。以15個主洞為主，眾多副洞為輔，形成了一個可容60萬噸級的藏酒溶洞群。

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.

溶洞內的恒溫、恒濕、磁場的自然條件下，輔以郭坤亮博士發明的生態窖藏法，醬香白酒在這里能夠更好熟化，熟化速度相當于其他方式的兩到三倍，也就是說在這里存放一年的時間，可以達到外界存放3年左右的熟化程度，讓酒的口感更好。

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.

中國的白酒、世界的白酒

郭坤亮博士說，酒是傳承、酒是文化、酒是智慧，沒有文化的酒是沒有生命力的。中國的白酒就是因為蘊涵了太多的歷史和文化意義，才會和它經過長久年歲發酵出的酒香一般，經得起時代更迭。“醬香白酒不僅僅是中國的，也是世界的，我們要讓中國白酒走的更遠，走的更好，讓中國高端醬酒從東方走向全世界。”

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 china and also the world,we wish chinese high-level wine go to the world from the East.

免責聲明：市場有風險，選擇需謹慎！此文僅供參考，不作買賣依據。