Magic! NCYU Turns Fresh Milk into Brewed Wine

　　The making of “Brewed Fresh Milk Wine” was the culmination of efforts by the research and manufacturing team, consisting of National Chiayi University Department of Biochemical Science and Technology, Jianong Farm and Shuntang Wine Co., Ltd. They maintain the milk aroma by distilling the fermented wine made from fresh milk produced by Jianong Farm. After repeated testing and proportional adjustment, they add a certain proportion of Assam black tea wine into the distilled wine. The resulting fresh milk wine, completely without flavor or color additives, features a rich milk fragrance and light black tea note.

　　Chen Rui-Xiang, dean of general affairs and associate professor of the Department of Biochemical Science and Technology, NCYU, indicated that milk wine products are few and far between due to high raw material costs, and difficulty to maintain the milk aroma. Naturally brewed milk wine products are even rarely found since most of them are made from alcohol, flavors, coloring and other chemical additives, which are necessary for mass production and cost reduction. Only nomads in such places as Xinjiang and Tibet make milk wine for daily consumption.

　　According to Lin Yun-Wei, chairman of the Department of Biochemical Science and Technology, the teacher-student research team has been collaborating with Shuntang Wine in making the well-received “Oolong Wine.” Profits from their academic-industrial cooperation have been used to fund students participating in exchange programs abroad. In the academic years of 2013-2014 and 2014-2015, they sent a number of third- and fourth-year students to Concord Repatriation General Hospital, Sydney, Australia. In addition to exposing them to biochemical experimental techniques and knowledge, they also hoped to help them develop a global perspective and broaden their own horizons.

　　Lin Yun-Wei stressed that the students will intern at Chia-Yi Agricultural Experiment Station, Biotechnology Division, Taiwan Sugar Corporation, Medical Research Center, Chia-Yi Christian Hospital or other institutes during the semesters. A “biotechnology industry human resources training employment program” was also established to introduce the fourth-year students to trends and development of the biotech industry by connecting them to the workplace. By offering hands-on opportunities to develop biotechnology products, they hoped to bridge the gap between theory and practice, and allow the students to experience working life before graduation.