Introduction of Training
The tasting of Baijiu is a skill that uses human vision, smell, taste, etc. to identify the quality of Baijiu. It is not only the main basis for judging the quality of Baijiu, but also the key to determining the success of blending and seasoning. It boasts the characteristics of being fast and accurate. For producers, tastings is convenient when it comes to classification and storage. Finding out the changes of liquor during storage is also possible. Through tasting, impurities in liquor can be noticed and resolved in a timely manner.  Tasting is also an important means for quality check and determine the quality of factory products. In addition, checking the effect of blending and seasoning in this way saves a lot of time and contributes to a table product quality.

The China Food Fermentation Industry Research Institute is the only national alcohol research institute in China. Since the establishment of the People's Republic of China, we have been committed to scientific research in alcoholic beverages, quality management, new product development, technical services, talent cultivation, and have made important contributions to supporting enterprise development and promoting industry technological progress. The Chinese Academy of Food Fermentation Industry has set up the National Food Quality Supervision and Inspection Center, the National Food Fermentation Standardization Center, and the National International Joint Research Center for Alcohol Quality and Safety. It is a national recognized unit for the authenticity identification of China's famous and high-quality Baijiu (Moutai, Wuliangye, etc.), and a unit responsible for the formulation and centralized management of national standards for Baijiu, beer, wine, and other wines.

The training content is a set of courses tailored for national Baijiu tasters by researchers, PhDs, and professors based on their decades of research achievements,  cutting-edge developments in domestic and international alcohol industry, and practical experience of distilleries, combined with the teaching outline of national Baijiu  tasters. The course is systematic and easy to understand, summarizing various technologies into catchy mnemonics to enhance the knowledge and help you become a Baijiu taster.

After passing the theoretical and professional competency training and evaluation exams, qualified individuals can obtain a professional competency evaluation certificate issued by the Ministry of Human Resources and Social Security and the China Light Industry Federation.

Content
1. Partial content
(1) The knowledge system of "Tianlong Ba Bu" in alcoholic beverages.
(2) Seven Steps to Becoming a Master: The seven step training method for becoming a Baijiu taster.
(3) The technical system of "Six Veins Divine Appreciation" Baijiu tasting: four diagnostictasting techniques, olfactory techniques for wine tasting, tasting techniques for wine tasting, and writing methods for "very six plus one" Chinese Baijiu reviews.
(4) "Three blending and four blending" Baijiu blending technology: the theoretical basis of Baijiu body design, the principle and role of flavoring, the characteristics and selection principles of various flavoring liquors, and the flavoring steps and methods.
(5) "Six Circulations" Authenticity Identification Technology of Famous Baijiu: Authenticity Identification of Chinese Famous Baijiu (Maotai, Wuliangye, etc.).
(6) "The Jiu Wu analysis of Baijiu": Baijiu of various flavor types
(7) The theory of liquor innovation: the six methods of liquor innovation based on the concept of "possessing six skills".
(8) The theory of food and Baijiu pairing is "shi quan jiu mei".
(9) Alcohol consumption and health: The nutritional and health value of alcohol and the functions of Baijiu.
(10) "Five Safety" of Baijiu

2. Partial Tasting and Blending Practice Content
（1） Lecture and practice on the typical tasting characteristics and techniques of "three categories and eighteen types of Chinese Baijiu."

（2）Three methods and skill practices for determining alcohol strength, and practical application of the "Flying Flower Wine Judging Mantra."
（3）Practice of the "Six-Word Truth" and tasting techniques for judging the quality of "three categories and eighteen types of Chinese Baijiu."
（4）Tasting and identification of different process baijius.
（5）Reproducibility training and repeatability training.
（6）The technical system of "three blending and four adjustments" in baijiu blending.
（7）Practice of writing exercises for "Very Six Plus One" Chinese Baijiu tasting comments.

Contact:
Li Hong: 13811634697 (WeChat same number)