In order to deepen school-enterprise cooperation, promote the deep integration of production and education, and improve the quality of skilled personnel training. From June 25 to July 4, more than 400 students majoring in brewing engineering and bioengineering from the Bioengineering College of Sichuan Light Chemical University successively went to Guomei (Yibin) Co., Ltd. to carry out research and practice activities.
Under the guidance of the docent, the students visited the packaging workshop, stainless steel wine storage area, wine workshop, Guomei wine cellar, National Wine Exhibition Hall, the Party and mass activity center of "Yingmei Hall", and the Sichuan Exhibition Hall of Fan Zeng's "Jinwen Tuoying". During the visit, the docent enthusiastically shared with the students the brewing process of China's fine wine, introducing to them in detail every link from raw material selection, fermentation, distillation to aging. The students were deeply attracted by the practice and integration of the traditional process and modern technology of China's fine wine, and truly felt the exquisite and unique charm of the brewing process of Wuliang Luzhou-flavor liquor.
In order to let the students in-depth experience, have a more intuitive understanding of baijiu. In the national wine exhibition Hall, the docents explained the quality characteristics of baijiu to the students one by one, and let the students taste the baijiu. According to the steps of "one look, two smell and three taste", they observed the color of the wine and the situation of hanging the glass, smelled the fragrance of the wine, guessed the degree of baijiu and tasted the taste of wine, so as to learn more about the wine culture.
Research way to explore new knowledge, learning to promote development. This activity, through field visits, tasting experience and other ways, provides students with a combination of knowledge and experience of learning opportunities, so that teachers and students can personally feel the charm of China's wine, deepen their cognition of intangible cultural heritage skills, let them have a deep understanding of the wine industry, have a stronger interest in their professional learning and future career development.
This research practice not only allows students to personally experience the brewing process, but also reflects the important role of school-enterprise cooperation in personnel training and industrial development. Through this form of collaboration, theoretical knowledge can be better combined with practical skills to provide students with a more comprehensive and in-depth learning experience. At the same time, it also helps enterprises to discover and cultivate potential talents and promote the sustainable development of the industry.