3项成果获评“国际领先”！泸州老窖－江南大学重大科技成果通过权威鉴定

2026年5月27日，由中国轻工业联合会组织的科技成果鉴定会在北京举行，对泸州老窖股份有限公司与江南大学、北京工商大学、清华大学、四川大学等单位共同完成的三大科技项目进行权威鉴定。以孙宝国院士为主任委员的鉴定委员会综合评定，三项成果整体技术均达到“国际领先水平”，标志着我国传统白酒产业在生态解析、微生物调控、智能酿造等核心领域的科技创新取得重大突破。

本次鉴定会汇聚了我国食品、发酵及生态等领域的顶尖专家智慧。鉴定委员会由北京工商大学教授孙宝国院士担任主任委员，成员包括中国科学院广州分院研究员张偲院士，北京生命科技研究院首席科学家谢剑平院士，复旦大学教授应汉杰院士，中国环境科学研究院吴丰昌院士，中国农业大学校长陈卫院士，南京师范大学校长黄和院士，中国环境科学研究院院长席北斗院士，中国生物发酵产业协会原理事长石维忱正高工，中国酒业协会理事长宋书玉正高工，广东省农业科学院副院长张名位研究员。

泸州老窖股份有限公司党委副书记、总经理林锋，泸州老窖股份有限公司副总经理、总工程师沈才洪，泸州老窖股份有限公司副总经理、安全环境保护总监张宿义，江南大学毛健教授等项目完成单位代表出席。

鉴定会由中国轻工业联合会副秘书长刘晶晶主持。鉴定委员会认真听取了项目组的工作报告与技术报告，审阅了相关材料，对成果的创新性、先进性与应用价值给予了高度评价。

本次通过鉴定的三项成果，从宏观生态、微观菌种到智能制造，系统构建了支撑白酒产业高质量发展的前沿科技体系。

1.解析微生物酿造密码，引领发酵食品提质升级

《深度学习驱动的微生物生信解析、高效选育及应用》项目，构建了“智能注释—机制解析—菌株选育—工业应用”的全链条创新体系。研究构建了全球最大的微生物ITS注释数据库DNABert，开发出精准高效的智能注释模型，将微生物种类鉴定准确率提升至98.8%，效率提升百倍。通过解析多种传统发酵食品的微生物共生网络，项目成功选育出提升风味、增强功能的核心功能菌株，并应用于白酒、黄酒等生产，实现了发酵效率、风味品质与健康功能的协同提升。

2.破译“风土”奥秘，科学诠释产区生态价值

《基于遥感与多组学融合的泸州“浓酱双优”白酒产区生态机制研究》项目，首创了宏观遥感与微观多组学深度融合的技术路径，首次系统阐明泸州产区同时孕育顶级浓香与酱香白酒的“风土”奥秘。通过构建涵盖近7000份样本的生态数据库，研究揭示了泸州独特的环境因子与微生物群落如何驱动风味形成，建立了可量化、可验证的产区生态评价模型，为泸州“浓酱双优”产区品牌建设与保护提供了坚实的科学基石，也为中国白酒产区价值研究提供了可复制的范式。

3.重塑“制曲”工艺，实现数智化生产跨越

《基于微生态解析的浓香型大曲数智化生产关键技术与装备》项目，彻底改变了传统制曲依赖经验的模式。项目搭建的智能中央集成控制平台，以DCS分布式控制算法、MES生产调度算法为核心，建立了以“微生物群落结构—功能酶系—代谢组分—风味品质”为核心的大曲质量调控路径，首创立体发酵模式与自驱动调控体系，并集成开发了覆盖制曲全流程的智能装备与中央控制平台。该技术的应用，使大曲优质率提升10.1%，生产效率提升9倍，并带动酿酒优质酒率显著提升，是智能酿造落地关键工序的典范。

泸州老窖股份有限公司党委副书记、总经理林锋在鉴定会上表示，三项重大成果的取得，是泸州老窖与江南大学等院士专家共建“国宝生态协同创新中心”，长期坚持产学研用深度融合的结晶。这不仅是企业深化校企合作、推动协同创新的重大突破，更是主动拥抱数字经济、践行智能与绿色酿造发展理念的关键实践。他向与会院士专家的高水平指导、中国轻工业联合会的精心组织及各合作单位的深度协同致以衷心感谢。林锋强调，泸州老窖将以此次鉴定为新的起点，坚守“酿造幸福”的使命，持续深化与高校院所的战略合作，勇闯白酒科技的“无人区”，加速推动科技成果向现实生产力转化，为中国白酒产业的高质量发展贡献更大的科技力量。

此次三项成果同时获评“国际领先”，充分展现了泸州老窖作为“浓香鼻祖”在坚守传统技艺的同时，以科技创新引领行业未来发展的决心与实力，为传统产业如何通过尖端科技赋能转型升级，提供了“泸州老窖范式”。

 On May 27, 2026, the China National Light Industry Council (CNLIC) convened a technology achievement appraisal meeting in Beijing to evaluate three major scientific and technological projects jointly completed by Luzhou Laojiao Co., Ltd. together with Jiangnan University, Beijing Technology and Business University (BTBU), Tsinghua University, Sichuan University, and other institutions.

The appraisal committee, chaired by Academician Sun Baoguo of BTBU, unanimously determined that all three achievements have reached “international leading level” in their overall technology. This recognition signifies major breakthroughs in core areas of traditional baijiu production, including ecological analysis, microbial regulation, and intelligent brewing.

The appraisal committee brought together top experts from China’s food, fermentation, and ecology fields. Members included:

• Academician Sun Baoguo (BTBU) — Committee Chair

• Academician Zhang Si (Guangzhou Branch, Chinese Academy of Sciences)

• Academician Xie Jianping (Chief Scientist, Beijing Life Science Academy)

• Academician Ying Hanjie (Fudan University)

• Academician Wu Fengchang (Chinese Research Academy of Environmental Sciences)

• Academician Chen Wei (President, China Agricultural University)

• Academician Huang He (President, Nanjing Normal University)

• Academician Xi Beidou (President, Chinese Research Academy of Environmental Sciences)

• Professor Shi Weichen (Former Chairman, China Bio-Fermentation Industry Association)

• Professor Song Shuyu (Chairman, China Alcoholic Drinks Association)

• Professor Zhang Mingwei (Vice President, Guangdong Academy of Agricultural Sciences)

Representatives from the project completion teams included Lin Feng (Deputy Party Secretary & General Manager, Luzhou Laojiao), Shen Caihong (Vice President & Chief Engineer, Luzhou Laojiao), Zhang Suyi (Vice President & Director of Safety and Environmental Protection, Luzhou Laojiao), and Professor Mao Jian (Jiangnan University).

The appraisal meeting was chaired by Liu Jingjing, Deputy Secretary-General of CNLIC. The committee carefully reviewed the project teams’ work and technical reports, examined relevant materials, and gave high praise to the innovations, advanced nature, and application value of the achievements.

Focusing on Three Frontiers: Building a Core Technology System for Traditional Brewing

The three approved projects systematically construct a cutting-edge technology system to support high-quality development in the baijiu industry — spanning macro-ecology, micro-scale microbial strains, and intelligent manufacturing.

1. Decoding Microbial Brewing Secrets to Drive Upgrading of Fermented Foods

Project: “Deep Learning-Driven Microbial Bioinformatics Analysis, Efficient Breeding, and Application”

This project has built a full-chain innovation system covering “intelligent annotation – mechanism analysis – strain breeding – industrial application.” Key outcomes include:

• Construction of the world’s largest microbial ITS annotation database (DNABert).

• Development of a precise and highly efficient intelligent annotation model, raising microbial species identification accuracy to 98.8% and improving efficiency 100-fold.

• By analyzing microbial co‑occurrence networks in multiple traditional fermented foods, the team successfully bred core functional strains that enhance flavor and boost functional properties. These strains have been applied in baijiu and huangjiu (rice wine) production, achieving simultaneous improvements in fermentation efficiency, flavor quality, and health benefits.

2. Deciphering “Terroir” to Scientifically Define Regional Ecological Value

Project: “Ecological Mechanisms of Luzhou’s ‘Strong Aroma and Sauce Aroma Dual Excellence’ Baijiu Region Based on Remote Sensing and Multi‑Omics Integration”

This project pioneered a technological path that deeply integrates macro remote sensing with micro multi‑omics. For the first time, it systematically explains the “terroir” mystery of how the Luzhou region can produce both top-tier strong-aroma and sauce-aroma baijiu.

• An ecological database covering nearly 7,000 samples was established.

• The study reveals how Luzhou’s unique environmental factors and microbial communities drive flavor formation.

• A quantifiable, verifiable regional ecological evaluation model was developed, providing a solid scientific foundation for building and protecting the “Luzhou Strong and Sauce Aroma Dual Excellence” regional brand, while also offering a replicable paradigm for China baijiu terroir research.

3. Transforming Daqu (Starter) Production to Achieve Digital and Intelligent Manufacturing

Project: “Key Technologies and Equipment for Digital Intelligent Production of Strong‑Aroma Daqu Based on Microecosystem Analysis”

This project has fundamentally changed the traditional, experience‑dependent Daqu production model. Highlights include:

• An intelligent central integrated control platform built around DCS distributed control algorithms and MES production scheduling algorithms.

• Establishment of a Daqu quality control pathway centered on “microbial community structure – functional enzymes – metabolic components – flavor quality.”

• Development of a three‑dimensional fermentation model and a self‑driving regulation system.

• Integration of intelligent equipment covering the entire Daqu production process, along with the central control platform.

Application results: Daqu quality rate increased by 10.1%, production efficiency multiplied 9‑fold, and the rate of high‑quality baijiu from the brewing process significantly improved — a textbook example of intelligent brewing applied to a critical production stage.

Deepening Industry‑Academia‑Research Integration to Scale New Peaks in Baijiu Technology

At the appraisal meeting, Lin Feng, Deputy Party Secretary & General Manager of Luzhou Laojiao, stated that these three major achievements are the fruit of long‑term, deep integration of industry, academia, and research — embodied in the “National Treasure Ecological Collaborative Innovation Center” co‑established by Luzhou Laojiao and universities including Jiangnan University, in partnership with academicians and experts.

These results are not only a major breakthrough in deepening university‑enterprise cooperation and promoting collaborative innovation, but also a key practice of Luzhou Laojiao proactively embracing the digital economy and implementing intelligent and green brewing principles. Lin expressed sincere gratitude to the academicians and experts for their high‑level guidance, to CNLIC for its meticulous organization, and to all partner institutions for their deep coordination.

Lin Feng emphasized that Luzhou Laojiao will take this appraisal as a new starting point, upholding its mission of “brewing happiness,” continuing to deepen strategic cooperation with universities and research institutes, boldly venturing into the “unmanned zones” of baijiu technology, and accelerating the transformation of scientific and technological achievements into productive forces — contributing even greater technological power to the high‑quality development of China’s baijiu industry.

That three achievements were simultaneously rated “international leading” fully demonstrates Luzhou Laojiao’s determination and capability — as the “originator of strong‑aroma baijiu” — to uphold traditional craftsmanship while leading the industry’s future through technological innovation. It offers a “Luzhou Laojiao paradigm” for how traditional industries can be transformed and upgraded through cutting‑edge technology.