As one of the key technological development projects in our province, the scientific research topic of “Using Biotechnology to Improve the Quality of Luzhou-flavored High-quality Liquor Products†has recently passed the expert appraisal and acceptance by the Provincial Economic and Trade Commission and the Provincial State-owned Assets Supervision and Administration Commission. Participated in the identification and acceptance of the scientific research project, Director of the Provincial Research Institute of Light Industry Xu Daogui, Ph.D., Prof. Zhang Yiming, Director of the Provincial College of Science and Technology, Dr. Lv Yunhuai, Senior Engineer of Maotai Group, Prof. Zhao Weina, Executive Director of the Yunnan Society of Microbiology, and Wu Tianxiang, College of Bioengineering, Guizhou University Professors and other experts agreed that the research results obtained by the scientific research activities implemented by the Xiji Technology Center, the only provincial-level enterprise technology center in the Guizhou liquor industry, are already at the advanced level in the field of domestic liquor industry science and technology. The brewing of key high-grade spirits in key technologies such as “enhanced milk reductionâ€, enhancement of Daqu’s natural aroma function, reduction of the amount of used music, and improvement of quality products, etc., has a breakthrough contribution that cannot be underestimated. “Relying on science and technology to develop productivity and carefully building the first brand of Luzhou in Guizhou, this is a development strategy that has consistently followed the implementation of the wine after joining Maotai, and the effect is very significant†– Chairman of the Board and General Manager Liu Xie Self-reliance means that in the past six years, the high quality product rate of traditional wine has maintained more than 38% of the industry's advanced level, which fully reflects the traditional wine after the integration of modern advanced technology into the traditional liquor brewing process, effectively improving the quality of traditional wine quality products. At the same time, it highlights the unique "Guizhou Luzhou Style" of Xi wine.