2025年，"贵常春酒酿造技艺"成功跻身非物质文化遗产名录。在庄严的授牌仪式上，贵定酒厂厂长石显 继郑重宣告："非遗不是锁在柜子里的证书，它是流淌在窖池里、呼吸于微生物间的活态生命。"自2022 年执掌这家沉寂的国营老厂以来，石显继凭借其独到的理念与过人的能力，正引领它焕发新的生机。这 份生机，深植于一段跨越甲子的"生命密码"传承史。 甲子传承：菌种的迁徙与新生 2023年，当石显继取得法学学位时，业内曾有人视其为"跨界行为艺术"。然而在他眼中，法律思维的精 髓与守护酿酒微生物的真谛异曲同工："菌群本身就是一个活生生的证据链，忠实记录着风味的演变； 而窖藏的日志，则是时间这位公正者留下的证词。" 他将这一理念转化为严谨的实践，构建起微生物守护的"三大法则"： 菌种溯源档案： 建立菌株基因图谱，完整记录这13株核心菌种跨越60余年的代际传承谱系。 酱香风味的核心奥秘，源于肉眼难辨的微小生命。时间回溯至1964年，一场关乎国酒未来的科技攻关在 茅台酒厂启动。在轻工业部专家周恒刚的率领下，中科院微生物所团队历经三年、上万次实验的艰苦探 索，最终从茅台酒曲中成功分离出13株核心菌种。这些珍贵的微生物，也是其独特风味不 ...

Core Viewpoint - The establishment of a joint laboratory between Guichangchun Liquor and Maotai College aims to enhance the quality and innovation of the sauce liquor industry through collaboration and research [1][5]. Group 1: Strategic Collaboration - Guichangchun Liquor and Maotai College signed a strategic cooperation agreement to jointly build a laboratory focusing on fermentation processes, microbial strains, and flavor technology [5]. - The collaboration is expected to provide technical support for Guichangchun and explore cutting-edge technologies in sauce liquor production [5]. Group 2: Industry Development - Industry experts and representatives gathered to discuss high-quality development paths for the sauce liquor industry, emphasizing the importance of scientific research in traditional brewing techniques [1][3]. - The joint laboratory will address core technical challenges in fermentation processes and flavor formation, aiming to set a benchmark for industry standards [3][5]. Group 3: Expert Insights - Experts highlighted the significance of microorganisms in the brewing process, referring to them as "invisible engineers" that shape the quality of the liquor [4]. - The collaboration is seen as a step towards establishing high-quality industry standards and enhancing the technological development of Chinese sauce liquor [4][3].