Doctor Guo Kunliang
Special issue for distinguished persons for global sustainable development
中国首位酿酒博士后
The First Wine doctor of China
他在酱香白酒领域深耕32多年，他是中国首位白酒发酵工程学博士后、中国酱香白酒专家委员会主任委员、中国微生物学会委员、中国微量元素学会委员、贵州生态协会副理事长、中国仁怀市酱酒产业协会会长、联合国绿色产业专家委员会委员、“国家863计划”RFID高价值商品保真防伪研究负责人、东方世界酒创始人。
He has worked in the field of soy sauce flavor wine for 32 years,he is the first wine doctor,chef of Chinese Wine Committee of experts,China Microorganism Committee Member,China Microelement Committee Member,Vice chairman of Guizhou Ecological Association,president of China Renhuai City Wine Industry Association,Green Industry Committee Member of UN.Principal of high-value and fidelity-counterfeiting product in the project of 863,founder of oriental world wine.
在国际上首次采用全二维气相色谱，对白酒微量成份进行分析研究，使白酒中的微量成分从231种提高到1400多种；
He analised and studied microelement of wine from 231 kinds to 1400 kinds with full two dimensional gas chromatography.
用“神舟五号”搭载的一批太空高粱种子，酿造出了“太空茅台酒”；
建立了一整套酱香白酒微生物微量成份分析法、中国白酒行业第一个独具特色的微生物功能菌种库，为挖掘、整理、保护、开发、应用赤水河流域茅台酒酿造生态区的微生物资源奠定了坚实基础。
He made wine vinegar “Space Maotai Wine”with grain seeds in “Shenzhou 5”
He built a set of analytical approach of microelement,the first special microelement functional culture collection,and laid a solid foundation for microelement resource in ecotope of brewing for excavating,collating,protecting,developing and using.
三十余年的岁月，熠熠生辉
His 30 years old is brillante
他参加了国家“十二五”食品关关键技术研究和贵州省“十二五”发展战略规划编写；系统科学总结了茅台酒生产工艺，完成60余万字的茅台酒工艺资料整理，有“柔雅酱香型白酒之父”之称。
He attended research of the 12th Five-Year Plan food key tecnology,wrote Guizhou Province the 12th Five-Year Development strategic planning.He concluded maotai wine production tecnology,he finished collecting about 600 thousands of documents.He was called “Father of soy sauce flavor wine”.
郭坤亮博士出版专著20多部，《饮酒与健康》及《周恩来与国酒茅台》、《茅台酒生产工艺与环境的耦合机理》、联合国《茅台循环经济科技发展战略规划》、《茅台酒生产操作工艺理论剖析》、《高温堆积发酵工艺及其应激反应机理》、《茅台酒功能组份剖析》、《茅台酒有机原料基地研究》、《将军与茅台酒》、《茅台酒生产微生物资源多样性》、《名人名家与茅台酒》、《红曲霉箘》、《酿酒酵母箘》、《白酒食品安全》、《大国酱香》、《茅台外交》、《毛泽东酒文化艺术研究》、《周恩来酒文化艺术研究》、《邓小平酒文化艺术研究》、《许世友将军酒文化艺术研究》、《高粱魂》等。核心期刊发表论文100多篇，获国家和省部成果4个，申请国家发明专利4项(待申请专利15项)，申请软件著作权保护5项，培养硕士研究生12名;主持国家级项目4项、重大专项项目2项、省部级项目2项。收集、整理了三百多张周恩来与国酒茅台的故事及相关图片，并在茅台镇中华村出资筹建了周恩来纪念馆。
Doc.Guo Kunliang has published more than 20 monographs,,,,,,,,,,,,,,,,,,,,andetc.He published more than 100 articles in the core journais.4 national results and provincial and ministerial achievements.He applied for 4 national invention patents.(15 patent pendings ),5 software copyright protections,cultivated 12 master degree candidates.presided over 4 national projects,2 major special projects,2 provincial and ministerial projects.He collected and collated more than 300 stories and relavant photos about Premier Zhou Enlai and maotai,and built Zhou enlai’s memorial hall in Zhonghua Village of Maotai Town.
今日的成就离不开自身的努力，站在高处不忘家乡养育之恩
Today’s achievement is inseparable from himself,don’t forget his hometown even if he succeed
在郭坤亮的记忆中，小时候一到秋天，视野所及之处都是压弯了的红高粱穗，他们会被村民们以最快的速度收割，再用拖车运进镇子里的酿酒厂。十一二岁时，郭坤亮跟随母亲去镇上交公粮，第一次目睹了自家红高粱被洗净、蒸煮的画面，这给他留下了深刻的记忆。“也许我和白酒的缘分，就是注定好的。我的家乡是白酒之乡，我出生于此，这里惠泽了我，我当然也要回报这里。”
In his memory,he saw red sorghum panicles everywhere in the autumn,which was reaped and taken in the factory of town with the fastest speed by the peasants.when he was 11 years old,he went to hand in the cereals in the town with his mother, and was impressed by them.maybe this is the destino between he and wine.He was born in the hometown of wine that has benefited him,he is going to return the favor.
在山外的求学之路从此开启，从贵州医科大学，到重庆医科大学的研究生再到天津科技大学的王牌专业食品工程，当初跟着父母背后在田埂上捡着高粱穗的小小少年稳扎稳打，学成归来一直服务于茅台，成为我国第一个酿酒博士后。在酱香酒的技术研究上呕心沥血，坚持不懈，一直为家乡的支柱产业发展默默的付出着。
His learning road started from Guizhou Medicine University,graduate student of Chongqing Medicine University to Tianjin Science and Technology University,he always served for maotai,and became china’s first wine post-doctoral.In the area of tecnology of wine,he contributed silently for the development of wine in his hometown.
郭博士在自己眼中只是一个白酒工匠
Doc.Guo is just a craftsman of wine in his own eyes
在别人眼中他是酱酒行业的大专家，在他自己眼中只是一个酿酒的小工匠。用严谨的科学态度酿造每一瓶好酒。为了保证质量，数十年如一日，郭坤亮每一款白酒都会亲自调试，不容有差。而调试出来的酒，从选材到进洞储藏，也至少需要五年时间，在现在这个强调速度和效益的时代，这实在是个看似不讨巧的活，郭坤亮却乐在其中，自嘲自己就是个“白酒工匠”：“我这辈子只干了一个工作，就是研究酿酒。曾经在茅台工作32年，有幸为茅台酒做了一点贡献，茅台给了我人生的最大的成长，感谢茅台，感谢国家！生为一名共产党员，我从宣誓那天起始终坚持铭记誓言，严律守纪，踏踏实实干好本职工作。感谢大家喜欢喝茅台酒。
He is a specialist of his industry in other’s eyes,he is just a craftsman in his own eyes.To guarantee the quality of liquor,he does all by himself with perseverance and consistency. It takes five years to choose materials to store to the hole at least.He self-deprecates as a craftsman of wine.”I just do one job,that is brewing wine.I have worked for maotai that makes me grow up for 32 years.I thank for maotai and thank for the nation.As a member of CPC,I always remember that work hard and observe law and discipline,thank all of people who loving drink maotai.
现出了几千年来中华文化的璀璨。郭坤亮博士作为国家“十二五”食品关键技术研究和贵州省“十二五”发展战略规划编写的关键人才，郭博士所酿造的东方世界柔雅酱香白酒，礼遇一带一路中的三十多个国家总统及众多驻华大使，向世界展现了东方酱酒文化的魅力。
Doc.Guo brewed wine named “Oriental World”hosted the presidentes and ambassadors in china of 30 countries of “one belt one road”,which showed the charm of chinese wine culture.
“酿好酒”——袁隆平
穷其一生、努力拼搏，为酱香酒奋斗不息。“杂交水稻之父”袁隆平院士为其题字“酿好酒”，寄望于郭博士能够一直严格把控品质，酿造好酒，同时希望他在研究工作中永无止境，把酿酒事业做好。
The father of hybrid rice in china-Mr.Yuan longping inscribed it for him,work hard and contribute for chinese wine with his lifetime.
Mr.Yuan hopes that he should control the quality of wine and meanwhile do more in his research of wine.
30余年的酱香白酒科研技术研究，让他成为这个行业佼佼者。集一生的知识与经验，在数不清的实验当中，在传统工艺的基础上进行升级重组，开发出了高端柔雅酱香系列白酒——东方世界酒，在口感上做了很大的提升，更加的柔和、适口性更好、饮后体感更舒服、醒酒时间更短，同时更加的健康。
在茅台镇中华村建立中华酒博园，利用天然的地理条件，把地表以下长达4.7公里长天然喀斯特溶洞开发成为天然的藏酒基地。以15个主洞为主，众多副洞为辅，形成了一个可容60万吨级的藏酒溶洞群。
He has became a leader in his industry with his experience of over 30 years old.He developed series of high level wine with upgrading and recombing the previous wine on the basis of traditional craft through countless experiments.this wine is more soft,comfortable and healthy now.
In the zhonghua village of maotao town,we own a natural store wine base of Karst caves with length of 4.7 kilometers.15 main holes and others holes,this forms a cluster of storing caves with 600 thousands tons of wine.
溶洞内的恒温、恒湿、磁场的自然条件下，辅以郭坤亮博士发明的生态窖藏法，酱香白酒在这里能够更好熟化，熟化速度相当于其他方式的两到三倍，也就是说在这里存放一年的时间，可以达到外界存放3年左右的熟化程度，让酒的口感更好。
Because of constant temperature,humidity and magnetic field in the caves,the wine can cure faster two to three times than others wine with ecological cellaring of Doc.Guo.The time of storing here ammount to three years that stored outside.
中国的白酒、世界的白酒
郭坤亮博士说，酒是传承、酒是文化、酒是智慧，没有文化的酒是没有生命力的。中国的白酒就是因为蕴涵了太多的历史和文化意义，才会和它经过长久年岁发酵出的酒香一般，经得起时代更迭。“酱香白酒不仅仅是中国的，也是世界的，我们要让中国白酒走的更远，走的更好，让中国高端酱酒从东方走向全世界。”
Chinese Wine,wine of the world
Doc. Guo said that wine is inheritance,wine is culture,wine is wisdom,wine without culture is non life.Chinese wine contained a lot of history and cultural means and the changing of times.Maotai-flavour Wines belong to china and also the world,we wish chinese high-level wine go to the world from the East.
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