Using the standardized testing methods currently established in the laboratory, intelligent consumer testing is conducted on the pre drinking attention,

The research theories and methods of evidence-based medicine, life science and food science, combined with top universities at home and abroad, take "How to drink healthily" as the guiding concept, from the whole, tissue, organ to cell and molecular level, around the alleviation of alcoholic liver injury, nutritional health function evaluation and other work.

Based on the research concept of neurosensory physiological science and behavioral science, focusing on the related signs of the psychological and physiological central nervous system, different models of animals and consumers, the physiological markers of human body drunkard, to achieve the screening of the influence of comfort after drinking and the composition of the hair and improve the quality of end products, reduce the first class side effects after drinking, and achieve the evaluation of comfort after drinking of different wine samples and product improvement.

Fusion chromatography, mass spectrometry, spectroscopy, metabolomics and other disciplines to meet the "R & D innovation, quality identification, quality upgrade, system certification" four characteristic service needs.

Connect the data collected by the platform, analyze the historical data and real-time data through various management systems, so as to achieve real-time alarm, trend analysis, difference analysis and other functions.

Provide technical services and guarantees for raw materials, processes and products in the production process of liquor.

Through the combination of competitive allele-specific PCR technology (KASP) and the third generation molecular marker MNP (polynucleotide polymorphism), the platform has developed and established a complete set of brewing raw material variety identification and purity detection system, to achieve the source control of brewing product quality, and provide technical support for the stability of product quality and the production of high-quality products.

ICAB starts from the needs of customers, combined with many years of experience and research and development strength of national judges and industry experts, to meet the needs of industry practitioners and enthusiasts for sensory evaluation skills.

With synthetic biology-related technologies as the basic means, based on the alcoholic beverage and fermented condiment industries, in-depth synthetic biology research in related fields is carried out to improve the efficiency of resource conversion and public health.

Provide turnkey engineering and technical consulting services for craft beer plants, new product development (beer, whiskey, gin, sake, etc.), and sales of craft brewing raw materials (malt, hops, yeast, etc.).

Based on application and market-oriented, ICAB combines the nutrition and flavor characteristics of different brewing materials with modern theories on the basis of digging and sorting out the brewing process of traditional wine products in China