NEWS
TSINGHUA UNIVERSITY & LUZHOU LAOJIAO CONCLUDES 7-YEAR RESEARCH PROJECT
By Staff Reporter
6-10-2026
Source:Luzhou Laojiao
Leading Chinese baijiu producer Luzhou Laojiao has completed a seven-year joint intelligent manufacturing research programme with Tsinghua University, unlocking data-driven technological upgrades for traditional solid-state baijiu brewing.
The long-term collaborative laboratory focused on resolving the industry’s longstanding “black box” challenge in fermentation.
For generations, premium baijiu quality and flavour stability have relied heavily on veteran brewers’ empirical judgment, with limited real-time monitoring of complex microbial and biochemical changes during cellar fermentation and distillation.
Over the research cycle, the interdisciplinary team integrated spectral detection, optical sensing and machine learning technologies to build a full-process intelligent monitoring system.
The framework achieves real-time tracking of solid-liquid-gas fermentation dynamics and applies Raman spectroscopy precision control to liquor extraction processes, significantly improving batch consistency of base baijiu.
Expert reviewers confirmed the project has reached internationally advanced technological standards, forming a closed-loop digital system covering raw material blending, pit fermentation, distillation and quality evaluation.
The milestone bridges traditional Chinese liquor craftsmanship and modern intelligent manufacturing.
Luzhou Laojiao stated it will fully deploy the validated technologies across production bases and continue academic cooperation to deepen baijiu flavour science, microbial research and low-carbon brewing innovation.
Luzhou Laojiao said the digital brewing technologies will be rolled out across its production bases. The company will continue academic collaboration with Tsinghua and other top universities to advance flavour science, microbial research and intelligent manufacturing for baijiu.
(the writer can be contacted at: info@thewinechronicle.com)
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