Li Xingfa, a native of Maotai Town, renhuai city, Guizhou, was born in 1930. He was the discoverer of three typical styles of Kweichow Moutai-"Maotai flavor, cellar bottom and mellow flavor", the first generation blending master, the technical consultant of China Kweichow Moutai Distillery Co., Ltd., and the former technical deputy director of Kweichow Moutai Distillery. He was called "the father of Maotai flavor in China" and died on August 13, 2000. Li Xingfa studied under Zheng Yixing, the first master of China liquor [10], and was also the teacher of Ji Keliang, honorary chairman of Kweichow Moutai Distillery. [2]

1965, at the first national famous wine technical cooperation meeting held in Luzhou, Sichuan, Ji Keliang, then a technician of Maotai Distillery, read out the article "How do we hook wine", the achievement of Li Xingfa scientific research group, and summarized and sorted it out with scientific theory, which aroused strong response from the meeting and the concern of representatives of various manufacturers. Since then, a wave of "blending" has been set off all over the country. According to the flavor and characteristics of their products, famous wineries have clearly divided the five flavor types of Maotai, Luzhou-flavor, Fen-flavor, Rice-flavor and Concurrent-flavor by using the new technology of Maotai Distillery, which has promoted the development and quality improvement of contemporary liquor production. It is because of this discovery that Li Xingfa became another master in the history of Moutai after Zheng Yixing.

You Lilin, a disciple of Li Xingfa, recalled: "In the past, Renhuai's Maotai-flavor liquor only produced a few hundred tons a year. Since his old man invented these three typical flavors, the output of Maotai-flavor liquor in Renhuai can now reach 65,438+100000 tons. "