What Does a Wine Specialist Do?

Wang Qiufang, female, (1926-September 21, 2019), Han nationality, university degree, senior engineer. He used to be the Chief of Technical Section of Beijing Food Brewing Industry Company, the director of Beijing Dongjiao Winery, the deputy director of Beijing Brewery, and the Deputy Secretary-General of China Wine Industry Association. Now he is the honorary chairman of Beijing Brewery Association and the technical consultant of Beijing Red Star Brewery Group. He was responsible for the development of Beijing Erguotou, dry red wine, Beijing brandy, etc., and was the main person in charge of the scientific research project of Research on Red Wine Process Reform issued by the Beijing Science and Technology Commission. "Brandy, Whiskey, Vodka Compilation" and other materials, teaching materials won the National Light Industry Outstanding New Product First Prize, Beijing Science and Technology Progress Third Prize, Beijing Self-made Textbook First Prize and many other awards.

Wang Qiufang

(Wine expert)

Responsible for the development of Beijing

Wang Qiufang leads the way

In fact, many people engaged in the wine industry did not know that, as one of the few well-known women in the wine industry, Wang Qiufang engaged in laboratory work long before liberation.
In 1946, Wang Qiufang, who had just graduated from high school, joined the Beijing Hygiene Laboratory under the recommendation of his teacher to engage in food hygiene supervision and laboratory testing. The work involved the quality inspection of drinking water, food, seasonings, and alcohol. Indissoluble bond with the wine industry.
In February 1949, Beijing was peacefully liberated. In March of the same year, Wang Qiufang was selected to work in the production department of the North China Liquor Monopoly Corporation, and officially contacted wine production, operation and management. Since then, her work in the wine industry has officially started. In April 1949, the first Liquor Business Management Conference of North China Liquor Monopoly Corporation of the State Administration of Taxation decided to monopolize the production of alcoholic beverages, and decided to set up a pilot plant for the production of liquor in Beijing. At the same time, three requirements were put forward for the establishment of the plant: reducing the grain consumption problem of winemaking through experiments, reducing the heavy physical labor of winemaking workers, and using scientific experimental methods to promote the development of the liquor industry.
Preparations for the winery began immediately. At the time, 23-year-old Wang Qiufang was selected into the preparatory group. The leader of the preparatory group was Ma Shaofeng from the old revolutionary district. At that time, Wang Qiufang was the only woman in the six-member preparatory group, and the only one in the preparatory group who had work experience related to wine. At present, she was also the only member of the preparatory group that was still enthusiastic about the wine industry.
In the preparatory work, the site selection of the plant became the most important project. At that time, Beijing was just liberated, conditions were backward, and there were no vehicles or other means of transportation. Five people including Wang Qiufang rode bicycles and ran almost all the suburbs of Beijing. Eventually, an old factory area in the Bawangfen of Beijing suburbs was selected. Slaughterhouse, Sino-U.S. Military dispatch team quarters warehouse and 28th hospital.
"I still remember that the day was May 6, 1949, and we finally determined the address. Everyone was very happy. We set up a pot in a brick house in the old factory and cooked a pot of soup. Everyone was eating very fragrant and tired. There is no way to say it, but with the site of the factory, a big rock fell to the ground. "Wang Qiufang recalled.
At that time, the preparatory group completely built a new winery on the basis of poverty. Living in slaughterhouses where animals are slaughtered, it is common for them to be bitten by poisonous scorpions, mosquitoes and mosquitoes. The Jianwai Street, which must be taken every day, was a potted and unopened river cobblestone road; in order to purchase experiments, production and living Items, the preparatory group relied on two rubber-wheeled carriages to travel back and forth, traveling dozens of miles a day; and to prevent the destruction of the remaining enemy special ... Overcome all difficulties, the preparatory group received from a small private alcohol factory in Dongzhimen After all the medicines, glass instruments, tables and chairs of the plant were established, the research laboratory of the pilot plant was set up.
After the winery's various tasks were on track, Wang Qiufang and other technical staff began to carry out a number of tasks including Erguotou's process research, quality setting, and product evaluation. They worked overtime, made songs in August, and produced wine in late September. According to the requirements of the country, they completed the task of brewing wine for the founding of New China by October 1st as scheduled, and achieved an annual output of 20 tons of wine that year. Yield. A brand named after the brewing process and the first winery in New China were born.
Now recalling this history, Wang Qiufang's face was filled with happiness and pride: "Our factory was approved to participate in the celebration ceremony of the founding of New China because of the outstanding completion of the tasks assigned by our superiors. Remember that we were standing in the southeast of Tiananmen Square On the side, it is now outside the south gate of the Beijing History Museum, and witnessed the exciting moment when Chairman Mao announced that "New China was established." ^[1]

Wang Qiufang is also a teacher and teacher

Because of the work of brewing the National Day gift, Beijing Distillery began to recruit technical staff from various units. Wang Qiufang's later colleague Liu Zhen, a graduate of the Peking University Chemistry Department, recruited Beijing Distillery at this time. With Liu Zhen's help, Wang Qiufang actively learned about the brewing industry and chemistry, and his winemaking skills have been greatly improved. At the end of 1949, Wang Qiufang entered the research group of sherbet and rose wine, and undertook the research and production of sherbet and wine. With the expansion and deepening of the research field, Wang Qiufang was eager for professional knowledge, which led to the idea of going back to school. She asked the plant leaders for further studies, but due to various reasons, it was not Wang Qiufang's life. Sorry.
In 1952, the first national famous wine selection was officially launched. At that time, the samples participating in the evaluation were completely tested by the Beijing Experimental Factory Research Laboratory. Wang Qiufang was the main participant. She participated in the formulation of the conditions for the selection of famous wines and finally selected the first national famous wine. It was from this time that Wang Qiufang began to get involved in the work of judging wines, laying the foundation for the judges who have served as successive judges, and also made Wang Qiufang inextricably linked with the eight famous wines. In the interview, Wang Qiufang told some reporters of the China Wine News that some of the little stories in the wine evaluation process were so vivid and vivid, as if those stories happened yesterday.
In 1955, Wang Qiufang, who had been transferred to the Ministry of Light Industry, was arranged by the superior to enter the Beijing winery preparation group to officially organize the first winery designed, manufactured, and constructed in New China. At the end of 1956, the Dongjiao winery was officially completed. Under the leadership of engineer Zhu Mei, the winery began wine production technology, process research and development and production formulation. As Wang Qiufang participated in the construction of the factory and was responsible for production technology, after the Dongjiao winery started production, he was appointed as the technician of the Dongjiao winery, responsible for the overall technical work of the factory.
During his time as a technician, Wang Qiufang often went to other domestic wineries to study and research, which greatly improved his business ability. In particular, while leading his team to study in Yantai, Shandong, Wang Qiufang learned advanced wine production experience from Comrade Chen Puxian, and improved the wine-related technical knowledge from both theoretical and practical aspects.
In 1963, Wang Qiufang served as the wine judge of the second national wine tasting, and participated in the wine evaluation of the third national wine tasting in 1979. In 1984, as the leader of the expert group of the wine and liqueur selection team, Wang Qiufang participated in the 4th Ministry of Light Industry Quality Contest. In 1985, Wang Qiufang participated in the 4th National Wine and Nectar Appraisal and served as the leader of the appraisal expert business group. She was responsible for the jury training, assessment and product appraisal, and trained a critic wine expert.
In order to expand the development scale of Dongjiao Winery, Wang Qiufang, who has rich experience in winemaking, has been appointed as the director of Dongjiao Winery and is fully responsible for the winery's production and operation and production technology. After being the director of the factory, Wang Qiufang worked hard and was both a factory leader and a technician. He has made outstanding contributions to promoting the development of wine and liqueur in Beijing and surrounding areas.
In June 1966, after the Cultural Revolution began, Wang Qiufang was sent to work. The heavy labor made her unbearable, but Wang Qiufang was not discouraged, but instead studied the operation technology with care. After work, I am still enthusiastic with the workers to study the areas where production should be improved, and get along very well with the workers. Wang Qiufang cherishes the opportunity to combine and promote this theory and practice. In six years and eight months of decentralized labor, Wang Qiufang has learned to use all the machinery of the winery, combining theory and practice. Wang Qiufang's production and management Experience has improved significantly. She learned a lot of meticulous experience from front-line employees, and won the respect of her employees. She passed the ministerial appraisal for her resumed work, and the product quality reached the French brandy VSOP level. The national appraisal won the gold standard award.
At the same time, under the guidance of experts such as Wang Qiufang, Beijing Brewery applied to the municipal government for project establishment, unified testing methods, and quality assessment in order to implement projects, implement funds, and obtain loans to expand production for the then-owned winery. Capabilities have secured funding.
In the management of suburban factories, experts such as Wang Qiufang and Gao Jingyan squeezed buses or walked to Guikou Winery for several hours a day to provide technical guidance, and traveled to various branches in Beijing. Long-term high-intensity long-distance trek affects Wang Qiufang's health. Now whenever the weather is rainy, she always feels pain in her legs.
At the Beijing Brewery, Wang Qiufang's work has been carried forward. He not only manages the development of the brewing industry in Beijing from an industrial perspective, but also manages the suburban wineries from a regional perspective, and guides the technology and scale development of wineries in the suburbs. At that time, Changping Distillery (now Beijing Huadu Distillery) applied for the expansion of the distillery and received the support of the chief of the distillery represented by Wang Qiufang, which promoted the development of sauce-flavored liquor in Beijing. Created a new territory of "Beijing Moutai".
The old man still remembers the past: "We run technical training courses and sommelier training courses. We insist on monthly evaluation of the quality of Erguotou wine. Everyone seriously evaluates the product quality, communicates extensively in technology, and uses the best technology of their own. Everyone came out and asked everyone to comment. The atmosphere of mutual help and learning was very harmonious and highly motivated, which greatly promoted the development of the liquor industry at that time. "
Wang Qiufang always pays attention to the wine industry. In 1984, Wang Qiufang led a team to inspect the development of wine in Romania, visited the local wine base, and learned the local rotating tank fermentation technology. After returning to China, under the guidance of Wang Qiufang, China's first rotary fermentation tank was built in a Beijing winery with a fermentation capacity of 10 tons, which has changed the technology of fermenting cement wine tanks in the past, and saved labor and improved product quality. . Subsequently, wines made using this technology won awards from the Ministry of Light Industry and Beijing.
development of. In October of the same year, Wang Qiufang entered the mountain city winery for appraisal. Subsequently, Wang Qiufang officially retired from the China Brewery Industry Association.
Regarding his life in the wine industry, Wang Qiufang concluded: "I have worked in the wine industry for more than 50 years, and most of the time I have worked in the Beijing winery. I have a deep relationship with the wine industry and with the Beijing winery. In the past 50 years, I have experienced many changes and temptations, including the invitation to be the director of the institute, but I have been persistent. I have been running on the road for more than 50 years. Now my legs are not good and I cannot run. Moved, but did not regret it at all. "Wang Qiufang looked away, his eyes firm and calm. ^[3]

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