他三十余年如一日,为剑南春奉献全部心血,使其连续3年保持“中国名酒”称号。他第一个在中国开创“酒体风味设计学”,发明了居世界先进水平的“秒持值衡定评酒法”。他第一个将中国白酒领入纳米级分子水平,绘制出了第一张纳米图谱。他开创了“酒体形态学”……这一切,使他无愧于“中国酿酒大师”这一光荣称号。 For more than thirty years, he devoted all his efforts to Jiannanchun and kept it the title of “China Famous Wine” for three consecutive years. He first created the “style of wine flavor design” in China and invented the “Second Value Determination Method of Wine” with the world advanced level. He first led the Chinese liquor into the nanometer level and mapped out the first nanogram. He pioneered “bodily morphology” ... All this made him worthy of the glorious title of “Master of Chinese Winemaking.”