现代酿酒科学与技术

Learn the comprehensive science and technology behind modern alcoholic beverage production through this course covering six major chapters. Explore the historical development and industrial overview of various traditional Chinese and international alcoholic beverages, including yellow wine, beer, wine, and baijiu. Master the intricate brewing processes, from raw material selection to fermentation techniques, while studying the microbiology involved in alcohol production. Discover the specific production methods for different types of alcoholic beverages, including yellow wine's unique starter culture preparation, beer malting and brewing techniques, wine fermentation processes, and baijiu's traditional manufacturing methods. Gain expertise in liqueur production, including extraction techniques, tasting methods, and evaluation terminology. Develop professional tasting and evaluation skills through practical learning about flavor profiles and quality assessment methods for various alcoholic beverages.