List of Members of the High Level Academic Committee of Zhang Yujiu Cultural Museum

Attachment:
1. Introduction to Li Jiming
2. Introduction to Ruan Shili
3. Introduction to Wang Jinding
4. Introduction to Qiao Chun

 
Annex 1

Resume of Li Jiming

profile

Li Jiming, Ph.D. in Agriculture, Researcher of Engineering Applications, Senior Brewery, First Class Wine Taster, and "First Chinese Wine Master". The current director, deputy general manager, chief engineer (chief winemaker), and director of the technical center of Changyu Grape Brewery Co., Ltd.
In 2015, "Research on Key Technologies for Regulating Flavor Substances in Iced Wine and Development of New Products" won the second prize of the Science and Technology Progress Award of the China Winery Association (first and main completion person); In 2016, "Innovation and Application of Key Technologies in China's Wine Industry Chain" won the second prize of the National Science and Technology Progress Award (third place, main completion person); In 2018, "Research and Application of Key Technologies for Industrialization of Domestic Oak Products" won the first prize of the Science and Technology Progress Award of the China Liquor Industry Association (first and main contributor).

Character Experience

I entered Northwest Agricultural College (predecessor of Northwest A&F University) in April 1984 to study fruit trees. In 1991, I obtained a master's degree and stayed on as a teacher. In December 1997, I obtained a doctoral degree in agriculture (grape germplasm resources and utilization) from the university. I was successively appointed as an associate professor and served as the director of the Wine Technology Research Office of the Wine College. During my 8-year teaching experience at Northwest A&F University, I made significant contributions to the establishment of the Wine School, discipline construction, industry university research cooperation, and talent cultivation.
During his 25 years of work at Chang Yu, he has done a lot of fundamental, innovative, and forward-looking work in key technical areas of the entire wine industry chain, including the layout of wine grape production areas, improvement of raw material quality, establishment of wineries, winemaking processes, brewing microorganisms, flavor analysis, quality and safety control, and construction of technology and quality systems. In the rapid development of Changyu Company for over 20 years, significant contributions have been made in product structure adjustment and quality improvement, global layout, technological innovation, and other aspects, making outstanding contributions to promoting technological innovation and progress in China's wine industry.

3、 Research and Development

He has led the establishment of a leading domestic enterprise independent research and development, postdoctoral training, industry university research cooperation and other forms of technological innovation system in the wine industry. He has also established 10 provincial-level or above innovation platforms, including national enterprise technology centers and postdoctoral research workstations. He has trained 8 postdoctoral fellows (6 of whom have already graduated), 22 doctoral and master's degree holders, and dozens of technical backbone members; We have established a technology research and innovation system of "high-quality production areas+excellent varieties+optimized processes+excellent teams+excellent quality", as well as a team of 52 high-level winemakers, to build a unique and core brewing technology system for high-end Chinese wines.
He proposed the "Three Standards Strategy for Quality" and established a product quality positioning of "international standards, Chinese characteristics, Changyu style, and Chinese taste". He also established a quality control system based on grape raw materials, market-oriented, standard led, and precise control throughout the entire process, greatly promoting the standardization, systematization, intelligence, informatization, digitization, and internationalization level of China's wine industry, To significantly improve the quality level of Chinese wine (brandy) and reach the advanced level of the world wine industry.
He has undertaken more than 80 national, provincial, municipal, and enterprise research projects, and has achieved a total of 24 provincial and ministerial level scientific and technological appraisal results; Has won 29 awards for various scientific and technological achievements, including 1 national level award and 19 provincial and ministerial level awards. Has been granted 16 authorized invention patents and published 4 translated works. Published over 220 academic papers, led (participated in) drafting or revising 16 national, industry, and group standards; Hosted and guided the development of a series of products such as Changyu Winery wine, Cabernet Sauvignon, and ice wine. In the past 5 years, they have won 1065 awards in various well-known domestic and international competitions, including more than 400 gold (or gold) awards.

4、 Received awards

He is recognized as a well-known expert and scholar in the grape and wine industry both domestically and internationally. He also serves as the Vice Chairman of the Grape and Wine Branch of the Chinese Horticultural Society, Vice Chairman of the Wine Expert Committee of the China Food Industry Association, Vice Chairman of the Wine Branch of the China Food Science and Technology Society, Vice Chairman of the Wine Technical Committee of the China Wine Industry Association, Vice Chairman of the National Wine Standardization Technical Committee, Academic Committee Member of the Grape and Wine Key Laboratory of the Ministry of Agriculture, Academic Committee Member of the Beijing Key Laboratory of Grape Science and Wine Technology, and Doctoral Supervisor of the School of Physical Engineering at Jiangnan University. I have served as a judge for multiple international wine evaluation competitions, including OIV, Brussels, and Berlin, Germany.
Dr. Li Jiming has successively won the following awards: Top 100 Chinese Outstanding Craftsmen of Forbes in 2023, "Award for Meritorious Persons in China's Wine Industry for 30 Years", "Leading Talent in Science and Technology in China's Wine Industry", "Craftsman in China's Wine Industry", "Gold Chopper Award" for Chinese Food Craftsman, model worker in Shandong Province, Mount Taishan Industrial Leading Talent in Shandong Province, the first "Top Ten Outstanding Engineers in Shandong Province", and the first "Top Ten Chief Quality Officers in Shandong Province".

Annex 2

Resume of Ruan Shili

1、 Character Introduction

Ruan Shili is currently the Deputy Director of the Technical Center of Changyu Grape Brewery Co., Ltd. He also serves as the Deputy General Manager of Changyu Wine Company and the Chief Winemaker of the Cabernet Sauvignon brand.
Comrade Ruan Shili has accumulated rich practical experience in grape base construction and management, winery construction and management, winery product research and production, technical process system construction, scientific research and innovation platform construction and management, and technical project management over the past 23 years of employment. He has led a team to unite and collaborate, and is committed to innovation. He has participated in the research and development of Changyu Castor Winery (2002-2005, China's first bottle of winery wine) Changyu Aifeibao Winery (2005-2012, used for the banquet of the heads of state) and Changyu Moselle XV Winery (2013-2018, now Longyu Winery, the most exported Chinese winery) are currently committed to the production and technical quality management of China's first bottle of dry red - Changyu Cabernet Sauvignon. They are diligent, down-to-earth, professional, and have received unanimous praise at all levels.
National first-class winemaker, national first-class wine taster, senior engineer, member of the Expert Technical Committee of the Wine Branch of the China Winery Association (2020), expert of the Fourth Wine and Fruit Wine Expert Committee of the China Food Industry Association (2017), judge of the 2018 Brussels International Wine Competition, judge of the 2019 and 2020 Asian Wine Quality Competition, judge of the 2019 and 2020 World Wine (China) Grand Prix. Also serving as a member of the 2nd Committee of the Wine Branch of the Chinese Society for Food Science and Technology (2023); Member of the 2nd Council of the Food Safety and Standard Technology Branch of the Chinese Society for Food Science and Technology (2021); Vice Secretary General of the National Innovation Alliance for Grape and Wine Industry (2021-2023), Secretary General and Vice President of Yantai Brewers Association (2022-2025).

2、 Character Experience

From September 2023 to present, I am currently pursuing a doctoral degree in the School of Wine at Northwest A&F University;
From April 2022 to present, concurrently served as Vice General Manager of Changyu Wine Company and Chief Winemaker of Cabernet Sauvignon brand;
2018 present: Deputy Director of the Technical Center of Changyu Grape Brewery Co., Ltd;
2013-2018: General Manager of Changyu Moselle XV Winery in Ningxia;
2005-2013: Chang Yu Aifeibao International Winery in Beijing, Deputy General Manager, and Chief Winemaker and Planter;
From 2002 to 2005: Chief Winemaker and Workshop Director of Changyu Castel Winery in Yantai, concurrently serving as Assistant to French Experts;
2001-2002: Technical Center of Changyu Grape Brewery Co., Ltd., Assistant to French Experts;
From 1998 to 2001, obtained a master's degree from the School of Wine at Northwest A&F University;
From 1994 to 1998, obtained a bachelor's degree from the Horticulture Department of Northwest Agricultural University.

3、 Learning experience, professional qualifications, and rewards

In 2005, I went to France, Germany, and Italy to inspect the construction of wineries and worked as a translator;
In 2011, obtained the national first-class wine taster professional qualification certificate; Visit Chile to investigate vineyard management and winery winemaking techniques;
2012: Visited Chile to investigate the grape and wine industry;
In 2013, obtained the National First Class Brewery Professional Qualification Certificate; Participate in the Hong Kong Helan East Winery Tour;
In 2014, visited wineries in France, Spain, and Germany, and participated in the PROWINE exhibition in Germany;
2017: Selected as a candidate for outstanding young talents in Ningxia Hui Autonomous Region;
In 2018: Visited wineries in France, Germany, and Austria and participated in the PROWINE exhibition in Germany;
In 2018, served as a judge for the Brussels International Wine (Beijing Haidian) Grand Prix in Belgium;
In 2019, served as a judge for the Asian Wine Quality Competition and the World Wine (China) Grand Prix;
In 2020, served as a judge for the World Wine (China) Grand Prix and the Asian Wine Quality Competition;
In 2020, awarded the title of "Chinese Liquor Industry Craftsman Star";
In 2022, awarded the title of "Great Craftsman in China's Liquor Industry".

4、 Employment in social organizations

2023: Member of the Second Committee of the Wine Branch of the Chinese Society for Food Science and Technology
2021: Deputy Secretary General of the National Innovation Alliance for Grape and Wine Industry
2021: Member of the 2nd Council of the Food Safety and Standard Technology Branch of the Chinese Society for Food Science and Technology
2020: Member of the Expert Technical Committee of the Wine Branch of the China Winery Association;
2017: Expert of the 4th China Wine and Fruit Wine Expert Committee of the China Food Industry Association;
In 2017: Member of the Standardization Technical Committee for the Grape and Wine Industry in Ningxia;
2013: Member of the International Federation of Grapes and Wines at the East foothills of Helan Mountain;
2012: National Wine Evaluation Committee Member of China Food Industry Association (5th session);

5、 Awards for scientific research achievements

6、 Works
1. Chinese Wine Culture, 2013, 2/3
2. Li Hua, Dong Shumeng, Ruan Shili et al. Wine Hygiene [M]. Beijing: Science Press, 2022
7、 Publish articles
1. Ruan Shili, Wang Hong'an, Zhang Jie, et al. Investigation on the content and influencing factors of ethyl formate in dry white wine [J]. Grapes and Wines at Home and Abroad, 2022 (04): 45-49 (Corresponding author is Li Jiming)
2. Ruan Shili, Ma Haijun, Li Jiming, et al. Research progress on main safety indicators and control measures in wine [J] Proceedings of the 12th International Symposium on Grape and Wine, 2022:1-17 (Ruan Shili, 1/4)
3、Zhao, L., Ruan, S., Yang, X. et al. (2021). Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit. Food Science and Nutrition, 9(11),5914-5927.（Ruan Shili，2/9）
4、Tian-tian Chang, Shili Ruan, Yuping Zhao et al. Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds[J]. Food Chemistry:X14（2022）100276.（Ruan Shili，2/6）
5、Jian Sun, Shili Ruan, Jinchen Li et al. “Current situation and development trend of wine industry in china”. BIO Web of Conferences 68, 03011 (2023).（Ruan Shili,2/6）
6. Zhou Hongjiang, Jiang Wenguang, Ruan Shili et al. The effects of three types of non brewing yeast on the fermentation process and volatile components of Guiren fragrant white wine [J]. Food Industry Technology, 2022, 43 (20): 163-172 (Ruan Shili, 3/3)
7. Liu Xiaolu, Li Jiming, Ruan Shili et al. Study on the Influence of Different Brewing Yeasts on the Aroma of Brandy [J]. Chinese Brewing, 2021,40 (08): 129-133. (Ruan Shili, 3/3)
8. Tang Wenlong, Liu Shisong, Ruan Shili, et al. The Integrated Development Path of the Wine Industry in the Eastern foothills of Helan Mountain [J]. Winery, 2021,48 (06): 7-9+15. (Ruan Shili, 3/6)
9. Tang Wenlong, Ruan Shili, Liu Tao et al. (2012-2020) Review and Outlook of China's Wine Industry [J]. Grapes and Wines at Home and Abroad, 2021, (05): 87-93. (Ruan Shili, 2/5)
10. Yao Shengsheng, Ruan Shili, Li Jiming, et al. Analysis of the Development Prospects of the Wine Industry Based on the "Nine Screen Method" [J]. Modern Food, 2021, (11): 46-49. (Ruan Shili, 2/5)
11. Tang Wenlong, Huo Xingsan, Ruan Shili et al. Quality Dimensions and Market Expression System of Wine Products [J]. Grapes and Wines at Home and Abroad, 2022, (06): 19-23. (Ruan Shili, 3/7)
12. Hu Jun, Ruan Shili, Fan Jianbo, et al. The Super IP Development Strategy of the Changyu Brand [J]. Grapes and Wines at Home and Abroad, 2022, (04): 90-94. (Ruan Shili, 2/6)
13. Tang Song, Ruan Shili. Development and utilization of five traditional Chinese medicine resources by health wine [J]. Brewing Technology, 2022, (05): 133-138. (Ruan Shili, 2/2)
14. Yao Lu, Ruan Shili, Li Jiming, etc The application of TRIZ technology contradiction innovation method in the preservation of yeast strains in wine making [J]. Modern Food, 2022-28 (04): 79-82. (Ruan Shili, 2/8)

Appendix 3

Resume of Wang Jinding

1、 Character Introduction

Wang Jinding graduated from the Department of Archaeology, Jilin University with a major in Museology in July 1998. He has held various positions including Deputy Director and Office Director of the Exhibition and Social Education Department of Yantai Museum, Secretary General and Vice Chairman of Yantai Museum Society. The current Deputy Director of Yantai Museum, Chairman of Yantai Museum Association, and Cultural and Museum Researcher.

2、 Academic works

I have been committed to museum exhibition, education, and research on modern history of Yantai for a long time. I have edited and published specialized academic works such as "Yantai Fujian Guild Hall", "Ming and Qing Shandong Coastal Defense Relics and Culture", and "The Opening of the Port and Yantai". I have also published research papers such as "Yantai Before and After the Opening of the Port", "Historical Changes in the Formation of Modern Yantai Port", "How Museums Make Your Cultural Relics Live", and "Chronicles of Yantai Fujian Guild Hall". Hosted and completed two municipal level projects, and participated in the key project of Shandong Province's art and science, "Research on Shandong Coastal Defense Relics and Coastal Defense Culture".

Appendix 4

Resume of Qiao Chun

1、 Character Introduction

Qiao Chun, senior engineer, mainly engaged in the research and development and production of wine and brandy products, such as Cabernet Sauvignon dry red
Brewing and production of Riesling dry white, Weimeisi, and Changyu Golden Award brandy, as well as research and development of new products.
Formerly served as a national wine judge and a wine judge in Shandong Province. Member of the expert pool evaluation committee for the National Science and Technology Progress Award, who has been engaged in the evaluation of the Science and Technology Progress Award for many consecutive years. He was awarded the honorary titles of "Shandong Brewery Master", "Qilu Craftsman", "Excellent Winemaker of China Brewery Association", "exemplary individual of Shandong Quality Management", etc.

2、 Character Experience

From 1984 to 1988, I graduated from Shandong University of Light Industry and currently hold a bachelor's degree in Fermentation Engineering at Qilu University of Technology (Shandong Academy of Sciences). I graduated with a bachelor's degree in 1988 and joined the Technical Department of Changyu Company. Later, I served as the Chief of the Technical Department of Changyu Wine Company. From 1999 to 2021, I served as the Deputy General Manager, Technical Director, and Chief Winemaker of the Cabernet Sauvignon brand at the Wine Branch of Changyu Grape Brewery Co., Ltd.

3、 Main research achievements
1. Since 1989, I have been responsible for conducting in-depth research and promoting the application of snake dragon pearl wine grape varieties in Cabernet Sauvignon products, making Cabernet Sauvignon products a super large single product with global sales exceeding 600 million bottles and a major source of profits and taxes for Changyu.
Due to his continuous involvement in the application research and development of the main raw material of Changyu Cabernet Sauvignon, the grape variety of Cabernet Sauvignon, Chang Yu made significant contributions to winning the National Science and Technology Progress Second Prize in 2016 for his research on the application of Cabernet Sauvignon.
2. Previously responsible for R&D and production of products and received awards for scientific and technological achievements:
(1) Changyu VO Brandy China Light Industry Association Excellent New Product Second Prize
(2) Changyu Gold Award Brandy Shandong Provincial Department of Light Industry Science and Technology Progress Second Prize
(3) Grape Distilled Wine - Second Prize of Science and Technology Progress Award from Yantai Municipal Science and Technology Commission
3. Awards won by products responsible for research and development and production in recent years:
Changyu's 9th generation Cabernet Sauvignon, Chang Yulei's dry white, as well as newly developed Red and White Vermouth products in 2020, have won gold medals in domestic and world-class wine competitions multiple times. For example: Decanter World Wine Competition, Brussels International Wine Competition, Mundus Vini World Wine Competition in Germany, Berlin Wine Competition in Germany, Frankfurt International Wine Competition, Vienna International Wine Challenge in Austria, and the UK Wine Quality Awards.

3、 Academic research

Since 1989, I have been responsible for conducting in-depth research and promoting the application of the Cabernet Sauvignon wine grape variety in Cabernet Sauvignon products, making significant contributions to making Cabernet Sauvignon a global single product with sales exceeding 600 million bottles, and to Changyu winning the second prize of the National Science and Technology Progress Award in 2016.
1. Publishing books:
Responsible for writing the wine section of the book "Alcohol Manufacturing" published by China Chemical Press.
2. Published papers:
[1] Qiao Chun, Zhang Baochun. Cork Stoppers and Wine [J]. Food Industry, 1996, (04): 27-28
[2] Sun Xuemei, Zhang Baochun, Qiao Chun. Application of Pectinase in Wine Production [J]. Food Industry, 1996, (01): 41-42
[3] Qiao Chun, Sun Xuemei, Zhang Baochun. A Brief Discussion on the Production of Brandy and the Relationship between Wine Quality and Oak Barrel [J]. Food Industry, 1995, (04): 6-9
[4] Qiao Chun. Research on Improving the Stability of Red Wine [J]. Food Industry, 1995, (01): 36-37
[5] Zhang Baochun, Qiao Chun. Exploration of Wine Clarification Process [J]. Brewing Technology, 1995, (06): 53
[6] Qiao Chun. Discussion on the Mechanism and Application of Aged Brandy in Oak Barrels [J]. Brewing Technology, 1994, (05): 38
[7] Qiao Chun. The relationship between brandy quality and oak barrels [J]. Food Industry, 1994, (04): 22-23