China's brewing industry plan and 2015 plan fifth main content

 Source: Identification and food service business skills development center  on the development of the industry the guiding ideology of alcohol: scale structure and product structure adjustment, increase the technological transformation efforts, out of production of small, low level of Ethanol small factories with poor governance, improve the quality level of alcohol and alcohol production capacity of high purity, structure and layout to the size of the rationalization of resource use adequate, quality level of international, clean production processes, the goal of cost-effective and efficient development. planning later, we should focus on strengthening the scientific and technological development, opening up the production of new materials and alcohol, alcohol products to develop new areas of application. liquor: Five-Year to ; the direction of adjustment. Beer: adherence to the product quality, the creation of world famous; deepening reform, restructuring the enterprises, improve the degree of intensification; stop the dumping, breaking down local protection, improve economic efficiency industry, and make greater contribution for the country. wine: the domestic and international market demand oriented to structural adjustment as the center, closely rely on scientific progress and technological innovation, accelerate the brand as the leading center of business groups and the development of enterprises; improve the quality grades, develop low-sugar, low alcohol content of new varieties; to intensify propaganda actively guide the consumer, all-round opening up the domestic market, and strive to develop the international market, increase high-quality, high-end wine exports; deepen reform, improve the quality of workers, save food, improve efficiency, and promote the healthy development of China's wine industry. Wine: actively promote the adjustment of product structure, focusing on the development of high-grade pure juice, wine, out of low-juice wine, dry wine and increase the proportion of other high-end wine. focus on the development of wine production enterprises, to foster the development of domestic wine brands, improve international competitiveness. If Liqueur: species diversity, nutrient tonic, engineering technical, material-specific technology, international marketing. Second, the product structure of alcohol: 25% of the general level of alcohol consumption accounted for 30%, industry 30% at all levels of alcohol, water and solid alcohol accounted for 10%; 2015, food accounted for 10% Premium grade alcohol, alcohol consumption accounted for 30% of the gifted class, food & P grade alcohol, 20%, industry 30% at all levels of alcohol, water and solid 10% alcohol. Liquor: The liquor meter: liquor (40. The following, excluding 40.) white wine production in 2005 will account for about 50%, about 60% in 2010; 40-50.'s wine output in 2005 accounted for about 30% of white wine, is about 25% in 2010; 50. more liquor liquor products output in 2005 accounted for 20 % of about 15% in 2010. in order to process accounting method: method or solid-liquid, liquid with white wine production and other new technology, the total output in 2005 accounted for about 65% of liquor in 2010, accounting for about 75%. adhere to the multi-species direction, highlight the different liquor products health, safety and health use of channels, especially fruit processing channels, the use of apples, dates, hawthorn, citrus and other fruits of raw materials, research and development of new styles and flavors of fruit fermented, distilled spirits, for market share. continue to promote the reduction in the alcohol and expand the proportion of liquid products on the basis of law, reduce the degree focus on quality and after, flavor stability, and health indicators of the physical and chemical stability, technical support work; combination of alcohol consumption and technological progress in the production of high purity on the basis of alcohol and improve the quality of liquor by liquid, and comprehensively improve the quality of liquid products Liquor. plus complement increased substantially improve the quality of liquor in the liquor ratio of the total. Beer: The overall improvement of product quality, based on the development of pure taste, light cool (rich) high-end beer; packaging nice, fresh flavor stability; meet consumer fashion, have a certain appeal. gradually increase the domestic beer market in the high proportion of consumption in 2005 will reach 50%. there are plans to guide the development of draft beer to the strict aseptic draft beer beer production driven microbial monitoring, to improve health management. strive to draft beer in 2005 accounted for 5% of the total output of beer, 015 reached 20%. In the current basis, to continue the development of different types, different flavor characteristics and the use of different modified techniques of beer, the more diverse species gradually change 10-12. light beer dominant status, to meet different consumer needs. improve the product packaging, to the diversification and development of small to reduce the capacity of bottled wine to increase the small bottle of wine. to reduce packaging weight, the development of canned wine; reduce packaging volume, lower packing height, to facilitate family consumption. With the increased levels of plastics technology, development and production of high quality plastic bottles of beer, to facilitate transport, and can solve 啤酒瓶爆炸problem. expanding the proportion of large packaged beer, bottled beer standardized management, for bottled wine in 2005 accounted for 5% of beer production in 2015 reached 10%. Third, actively support China's national quality beer industry and national beer brands, China to promote the Chinese people to drink beer, beer companies in China produce its own brand. improve the quality of products, develop brand-name, publicity, to expand its influence, by 2015 the formation of 2-3 international brands influence in the world (100 million brand production tons in the domestic market accounted for more than 5% premium share, exports account for 5% of total national exports, sold more than 20 countries and regions, the price is higher than the international average level of similar products.) wine: to ensure that the original national best Gold, Silver and industry brand quality; out the consumption of alcohol-based system against counterfeit wine; appropriate compression sugar content of more than 15% and concentrated sweet sweet rice wine production; accelerate the development of high-grade dry type, Semi-based wine and refreshing low alcohol wine; development of functional, health-based new varieties of rice wine; improve product packaging, and gradually phase out large jar of the packaging, the implementation of all the small package, and implementation of multi-functional and serialization. Wine: 2005 later, the proportion of the whole juice of the wine should reach more than 80% of wine production in 2015 reached 100%, dry wine to 50-60% of total production, red, white wine have the appropriate ratio. to local conditions to develop different types of wine such as high-end sparkling wine, single variety wines, wines and other special methods in order to meet the needs of consumers at different levels. actively cultivate the ; and a number of wine brands, the expansion of domestic market share and influence in the international market, to lay the foundation to create international brand. In quality management, the development of wine quality, production regulations, the implementation of the licensing system for wine industry do not meet the conditions of the enterprises are not allowed to produce wine; worked out in line with our national conditions of China's technical regulations wine, wine production planning; Amendment wine standards with those of international practice. fruit wine: the product structure adjustment will focus on: the development of fruit wine, gradually replace the use of fruit as part of liquor distilled liquor; full use of our natural resources to develop high-grade tonic; development of fruit wine production enterprises, to foster brand names, expand exports. Fourth, technological structure and equipment levels of alcohol: strong power of scientific and technological development to enhance business, collaboration with development agencies, give full play to the strength of higher learning and research institutes, actively seek policy support, development projects in the following organizations: 1, raw materials, the development of ethanol production, cellulose and hemicellulose focus on the use of resources, carbon sugar alcohol fermentation of a new strain and its direct practical; direct fermentation of starch raw material and its practical use a new strain of alcohol. 3, high-efficiency cellulose, hemicellulose and lignin removal of material saccharification technology development technology 4. , the new alcohol fermentation and distillation devices and development of new technologies. 5, with a molecular sieve separation of new technologies such as ethanol production and the development of the water. into the 21st century, should be a high degree of pilot development of comprehensive utilization of large-scale comprehensive enterprise, on enterprises using raw materials of corn, in order to take wet-dry umbilical replace Peel, in the production of starch and sugar products, while all kinds of ethanol production to increase the height of the effective use of resources and overall economic efficiency of enterprises. Liquor: Five scientific theory of production change; liquor transformation process with modern production units in the traditional workshop model, completely from the production of free manual labor, improve production efficiency and effectiveness; strengthen the research and development, raw material handling in the processing, wine storage, blending deployment, packaging, etc. Section has already mechanized, large-scale, computer-aided control aspects of development, based on the fight in the fermentation, distillation equipment, mechanism, and a breakthrough progress in the overall liquor companies to promote the mechanization, automation, modernization; further microbial products and process conditions and the formation of flavor compounds, the introduction of modern biotechnology among the traditional liquor production, the fermentation process to achieve effective control of the foundation. Beer: Beer production increased level of automation expansion of computer monitor operating surface. actively taking measures to prevent oxygen, reducing dissolved oxygen in beer, improve beer flavor stability. large-scale enterprises to increase investment in science and technology, science and technology development fund set aside quotas, encourage the development of state-level enterprise technical centers 2-3. Strengthening Training Professionals in the beer industry, the establishment of the Institute of beer and beer College, and improving the scientific and technological personnel and the proportion of senior management to gradually establish a series of titles brewer; boot factory school linked to the introduction of foreign technical experts and advanced management mode. around the beer products, and promote cooperation in various industries, focusing on research and jointly improve the technical level. in equipment, and phasing out old equipment, using advanced equipment, technology and equipment to improve the level of the whole industry. Strengthening research and development of modern equipment to improve the automated matching ability to gradually reduce imports. glycosylated and cooling from the screen to the computer program control manual; fermentation process has been basically a computer controlled, focused on solving the rational allocation of management systems for easy operation and cleaning, to reduce pollution; improve filtering efficiency, control of dissolved oxygen to promote membrane filtration technology to develop non-stop filter; development of stable operation, low oxygen uptake of automated filling production lines to increase the level of spare parts and supporting self-control. wine: universal mechanized rice wine production, the use of open-air tank fermentation; solve the acid red yeast rice wine , the control of calcium oxide content; solve problems precipitated a bottle of wine; popular large wine storage tanks; using silicon dry soil, and other new filter material; filling machine adopts microcomputer control, all products in small packaging. Wine: strengthening scientific research and high-quality viticulture and wine personnel training, research and mechanisms play a role in grape, grape base of the building to enhance instruction. production enterprises and universities, research institutions, we should actively develop new varieties to meet the needs of different consumer groups. fruit wine: progressive realization of the industrial production of fruit and distilled spirits and industrial management. V. Alcohol export: to fight for the gradually to transfer superior grade or premium alcohol. Beer: Beer encourage enterprises to expand exports, and strive in the 50% of exports in 2015 increased 100%. Wine: improve product quality and packaging Liqueur decor level, take advantage of the characteristics of Liqueur, expanding exports, to expand the use of domestic barley, 60% for 2005; optimization hop varieties, the development of quality new flavor of hops and hop products; gradually change the structure of beer production materials, the use of part of the corn syrup and other processed products. wine: high-grade wheat yellow rice wine is still japonica rice-based raw materials; north in the use of millet wine (large yellow rice), corn at the same time, can produce part of the japonica rice wine; active use of local resources, saving staple food, the development of barley, buckwheat, dry matter such as rice wine . wine: the consolidation developed in recent years wine grape base, according to geographical and climatic conditions of the requirements of a species appropriate adjustments to play a dominant varieties of grape varieties. According to the current viticultural area has formed several to promote the work of the progressive realization of the seedlings of wine grape cultivation, non-toxic, superior line of. fruit wine: wine production of special materials to gradually establish a base to ensure the improvement of the quality wine. VII, pollution control of alcohol: ; during the treatment of corn distiller of alcohol above 95% pass rate, all dry DDGS production reached 1.15 million tons, 85% recovery rate; dry matter treatment of alcohol distillers grains more than 90% pass rate, producing 850,000 tons worse residues, biogas 150 million cubic meters; molasses alcohol yeast lees feed and fertilizer production, governance, more than 90% pass rate, utilization rate of 65%. 2015, corn distiller alcohol 100% pass rate control, the whole dry production reached 2.1 million tons DDGS a return rate of 95%, producing 20 million tons of corn oil; dry matter treatment of alcohol and molasses alcohol stillage to be 100% pass rate. liquor: In addition to Ethanol, the solid state pollution control liquor dregs as white lines? quot; fifth Liaohe River, Taihu basin of all industrial pollution sources before the end of June 2000 to achieve the discharge standards, no discharge standards of corporate governance or the progressive implementation of cut off or eliminated. breweries in these areas must be in accordance with the general requirements of discharge standards. other parts of the brewing wine producers to the year 2005 all sewage discharge standards, requiring more than 80% of the liquor business to have the Waste Liquor Control Measures .2015 environmental governance in fully meet state environmental requirements. Beer: according to the state of the overall objective of environmental improvement, Huaihe River, Taihu Lake, beer companies on the Liao River Basin wastewater discharge standards must be achieved on schedule. Other beer companies through improved equipment and techniques, efforts to achieve cleaner production, reconstruction and expansion three, while achieving discharge standards. beer fermentation process, help to optimize the carbon dioxide recovery process, the recovery in 2005 and strive to reach more than 80%, while the development of comprehensive utilization of brewer's yeast. wine: wine 2,000 years ago required companies to meet the national emission standards to meet all 2005 emissions standards, where there is no effective sewage treatment system enterprises shall not engage in wine production. Wine: 2005, wine production wastewater to meet all state regulations. Contact: Address: China. Beijing Sanyuan Bridge, East Third Ring Road, 5th Floor, Block B2 Phoenix, Tel: +8610- 84404903; 84404932; 84404904 Fax: +8610-84404903-201 Contact: Miss Yang Website: www.ncc.org.cn