In the past 15 years, Zhang Wei basically doesn't use cosmetics with fragrance. As a native of Maotai who is not happy without spicy food, he should restrain his nature of eating spicy food. Why would she be so harsh on herself after more than ten years of "boring" life?

It starts with her work.

In 2009, Zhang Wei joined the Maotai Quality Department after graduating from the university and engaged in liquor tasting. This is a job with high requirements for taste and smell.

It is reported that there are only about 2% other aroma and flavor substances in Maotai flavor liquor. But that is to say, the presence of about 2% of aroma and flavor substances in liquor determines the taste, flavor type and style of liquor. It includes esters, acids, alcohols and other flavor substances, which have a great impact on liquor quality.

Zhang Wei competes with these 2% trace substances every day in his work, capturing acids, esters, aldehydes, alcohols and other ingredients, and tasting the subtle differences.

Before joining Moutai, Zhang Wei had never been exposed to liquor and knew almost nothing about liquor.

Zhang Wei was a little worried when he just entered the Quality Department. This uneasiness comes from the lack of knowledge about soy sauce and wine, and the fear of about 100 glasses of wine every day.

It doesn't sound difficult to evaluate. In fact, it's not easy.

For a long time after arriving at the post, Zhang Wei was making up for his professional knowledge. Zhang Wei has never left behind anything from the taste of Maotai flavor to the sensory style of Maotai one to seven rounds of base liquor.

Basic skill training is also essential. During that time, she repeatedly circulated on smelling and tasting. Her nasal cavity was stimulated for a long time, often bleeding, and her mouth also had blisters and ulcers.

Starlight does not ask the passers-by, and time pays off. Now Zhang Wei can give an accurate and objective evaluation of the quality and sensory style of the round base wine by picking up the wine samples, observing, smelling and tasting.

After many years of employment, she has achieved excellent results in the National Wine Taster Competition, the National Industry Vocational Skills Competition and other competitions for many times. She has successively won the titles of "Guizhou Technical Expert", "Guizhou Liquor Industry Technical Expert", "Guizhou SASAC Professional Technology Star Youth", and many times won the titles of "Moutai Company level" Tasting Pacesetter "," Tasting Expert "and so on.

At present, Zhang Wei has been a super taster, a national liquor critic, a liquor critic in Guizhou Province, and a second grader in technical position in Guizhou Maotai Liquor Co., Ltd.

With all my skills, I have changed my initial apprehension about this job to my present calm and expectation.

Another working day, Zhang Wei sat in front of the tasting table filled with wine samples, faced about 100 rounds of base wines, carefully smelled the flavor, and identified whether it was grain flavor, ester flavor, mellow flavor, or qu flavor? Sip the wine, spread the surface of the tongue, and feel it repeatedly to capture the mellow thickness, delicacy, softness and comfort of the round base wine.

In this way, repeated tasting, carefully distinguish the taste, and feel the subtle differences between the wine bodies

In the past 15 years, it's a snap. Zhang Wei always sticks to his own field, devotes himself to be a craftsman, devotes himself to refining his ingenuity, and pursues the perfection on the tip of his tongue, becoming the gatekeeper of the quality of Maotai base liquor.

All the efforts will return in another way. On April 19, the third Guyu Talent Day in Moutai was held as scheduled. This day is an exclusive festival for Moutai to respect and love talents. Zhang Wei's name appears in the list of "outstanding talents".

Wen Guizhou Daily Tianyan News Reporter Shen Shiwei Liu Xianyu

Picture | Video production Pan Chengli

Edit Chen Chao

Second instance Wang Yiding

Third instance Zhang Kai