In order to inherit and promote Chinese wine-making culture, stimulate students' understanding and interest in wine-making skills, and promote the spirit of craftsman, the Wine-making Club of the school of food science and technology organized a wine-making experience activity.
First of all, the instructor Zhao Qiang explained to the students the development of wine culture and the basic process of wine making, and how to taste and make brandy. In the long river of Chinese wine culture for thousands of years, every link from koji preparation, cellaring, fermentation, wine making, etc. must be strictly managed, and strive for excellence. Every winemaker always adheres to the craftsman spirit of "repeating simple things and doing repeated things with heart", persevering and conscientious.
Under the guidance of Professor Zhao, the members of the club strictly selected the mulberries, cleaned and dried them, allocated the raw materials in proportion, made wine by hand, and finally canned and sealed them. Through the joint efforts, the students tasted their own hand-brewed mulberry wine, which is honest and sweet. After the activity, the students actively discussed the problems existing in the process of wine making and shared the experience and harvest of the activity. The close combination of theoretical knowledge and practical experience has enhanced the students' professional ability and inspired the craftsman spirit.
There is no shortcut to the enological process, and only someone with a craftsman's spirit can make nectar. The school of food science and technology allows more students to participate in practice and build a broad education platform for students to improve their professional skills. Next, the college will continue to carry out wine making experience activities, inherit the classic craft, and strive to be the "keeper" of traditional Chinese skills.
Brewing Experience Activity
