Winery Internship Report

First, the internship time: XX, September 17

Second, internship location: winery

Third, the instructor:

IV. Purpose of Internship: Through the internship of the winery, understand the technical specifications of the production of wine in China, the technical specifications for the processing of wine and the related production safety and safety control system, understand the raw materials for the production of wine and the brewing and packaging process. The production process has a perceptual understanding and an overview.

V. Unit development history: Shijiazhuang City Winery was established in 1948. It is a national second-class state-owned enterprise. In 1997, Hebei Light Industry Department was named as the “Top 50 Comprehensive Evaluation Enterprise”. In 1998 and 1999, it was rated as “the advantageous enterprise of food industry in Hebei Province” by the Provincial Economic and Trade Commission for two consecutive years. It is the director of the China Brewing Industry Association.

In 1953, the Ministry of Light Industry appointed Yu Shuzhen as the factory director and Yuan Shutian as the first deputy director. Under the leadership of the leaders of the factory, Shijiazhuang Distillery has its "quality, integrity, development" corporate tenet, "quality and integrity, The business goal of “casting the first Zhuang century brand” and the working principle of “firm confidence, scientific decision-making, pioneering and innovative, and doing business” are outstanding among many peers and are favored by consumers.

In recent years, the factory has been committed to the product structure adjustment work, taking the road of “famous brand development”, and basically formed the product structure pattern of the first Zhuang brand series wine, Zhaozhou bridge series wine, high school and low grade.

6. Internship content: Under the leadership of the senior leader of the field, we first entered the brewing workshop of the factory. The workshop was built in 1953. At that time, only Beijing, Tianjin and Shijiazhuang had similar workshops. The uniqueness of this workshop is that its windows are taller than ordinary houses. This is because during the brewing process, the indoor temperature is neither too high nor too low. The orientation of the house and the orientation of the windows are required to ensure Proper temperature and light.

The brand wine of the factory: 1. The first boutique of the factory: the characteristics of the product are represented by the strong fragrance type, the craftsmanship and the sauce type are the perfect combination of the Maotai crafts. The wine is high and not strong. The head, the wine has a long-lasting aroma, and the taste is thick and sweet. It has the feeling of “deep sauce tail” and has a unique style. It is the essence of our factory, so it is called “the best first wine”.

2. Zhaozhou Bridge Shijiazhuang Daqu: It is an old product developed in the early 70's with an annual production capacity of 10,000 tons. In the past 30 years, it has been selling well with its low price and economical features. In order to meet the consumer demand, a series of wines with high, medium and low grades, such as double anti-counterfeiting new Shijiazhuang Daqu liquor, refined Shijiazhuang Laojiao, and fine Shijiazhuang wine, with various packaging and decoration, have been formed. Since 1986, it has been rated as “Trusted Product” by the Provincial Consumers Association for five consecutive years and is “the best-selling brand of light industry products in Hebei Province”.

3. Zhaozhou Bridge Yellow Wine: A typical sweet yellow wine, settled in Shijiazhuang in the early 20th century. It has a long-standing reputation in the northern region and exported to Japan, Southeast Asia and other countries and regions. In 1979, it was rated as “Famous Wine of Hebei Province”. In 1991, it was awarded “Quality Product of Light Industry Department” and won the “Outstanding Achievement Award of China Food Ten Years”.

Classification of liquor: According to the raw materials of brewing, it can be divided into grain liquor and raw liquor with raw materials; according to the production method, it can be divided into solid liquor, semi-solid liquor and liquid liquor; according to the saccharification starter, it can be divided into Daqu and Xiaoqu. And bran; according to the fragrance type, can be divided into strong flavor, sauce flavor, fragrance, rice flavor and other flavors. There are so many classifications of liquor, and more skills and experience are needed to make good wine.

The taste of liquor is divided into three steps: color, smell and taste. Generally, the requirements of the sommelier are very high, because each wine contains five kinds of tastes of sour, sweet and bitter, and the process is quite fine and hard.

Minister Gao also introduced us to the way of healthy drinking, such as not drinking alcohol, not drinking western medicine and drinking.

The above introduction gave us a preliminary understanding of liquor, and then the Minister Gao introduced us to the detailed brewing program. The raw materials for general brewing should be fermented in a fermentation tank of more than 2 meters long, more than 1 meter wide and more than 1 meter deep. The fermentation tank is made of brick, and the mud is hung with a 30-centimeter bamboo stick. The mud used is red clay or yellow clay with high viscosity and less iron. It is used after air drying, fermentation and storage. The fermentation period is 45 days, and there are four layers in the pool, which is called “four squats” or four pots. The wine that touches the wall is called the wine cellar. After fermentation, it flows in the wine. After the process of acid removal, the brewing process is completed.

Secondly, we visited the quality inspection department of the factory. There is a meteorological spectrometer for measuring alkyd fat. According to the High Minister, there was only one in Hebei Province at that time, and the instruments equipped in Shijiazhuang Winery were all the most advanced, and the advanced and precise inspection equipment made the wine quality of the winery guaranteed.

Then we came to the packaging workshop, and every process of packaging was carried out in an orderly manner. The general process is: washing, filling, glanding, capping, coding, labeling, packing, and browsing the entire assembly line. We have experienced the overall appearance of the wine and saw the liquor in a short time. I was so tired that I was really shocked by the technology.

Finally, we came to the door of the wine cellar. Because we entered the wine cellar, we had to completely disinfect it, so we just visited it at the door. The wine cellar is neatly lined with wine tanks with different names and different types of wine. The cylinder weighs more than 600 kilograms, and the cylinder-to-cylinder is placed on the ground for storage. This is the original wine. After undergoing a slow chemical change of "alcohol-aldehyde-acid", it is basically completed.

The Minister Gao said that production technicians must strictly abide by the on-site regulations in the factory, and must set higher standards in the factory than the national standards, so as to ensure that all aspects of production are foolproof.

7. Internship harvest: Through a half-day internship, I have a preliminary understanding of the winery's product brand, product production process, operation procedures at various stages, and production operation procedures and product inspections in the winery. With knowledge, he has a preliminary understanding of the development of today's liquor companies, and can use the knowledge he has learned to analyze the problems he has visited and lay the foundation for learning new professional knowledge in the future. I know that the knowledge I have learned is the basis for future practice. Only the theory and practice can solve the practical problems. Therefore, the practical experience gained in this internship will know my future study and become a part of my professional inquiry. Paving stones.