Detailed explanation of wine taster training course
The evaluation of Baijiu is a detection technology 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 wine, but also the key to determining the success or failure of blending and seasoning, with the characteristics of being fast and accurate. For producers, the evaluation of Baijiu can determine the product grade in a timely manner, which is convenient for classification and quality storage. At the same time, it can grasp the changes of liquor in the storage process. Through the evaluation, it can find out all kinds of impurities in liquor in a timely manner, so as to take effective process plans to deal with them in the storage process. Evaluation is also an important means for product acceptance, determining the quality, and grasping the quality of products. Evaluation is also an important means for inspection, blending A quick and sensitive method for seasoning is beneficial for saving time, improving seasoning methods in a timely manner, and ensuring stable 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 wine tasters by professional wine researchers, PhDs, and professors based on decades of research achievements on the front line, cutting-edge developments in domestic and international wine industry, and practical experience in cultivating the front line of distilleries, combined with the teaching outline of national wine tasters. The course content is systematic and easy to understand, summarizing various technologies into catchy mnemonics to elevate your skills, Help you become a wine taster.

After passing the theoretical and professional competency training and evaluation exams for "wine tasters", 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.

Training content
1. Partial theoretical lecture 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 wine taster.
(3) The technical system of "Six Veins Divine Appreciation" wine tasting: four diagnostic techniques for wine tasting, 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 Ninth Five Year Plan focuses on the analysis of Baijiu": Baijiu of various flavor types is nine and five.
(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 wine pairing is "food and wine are all beautiful".
(9) Alcohol consumption and health: The nutritional and health value of alcohol and the functions of health wine.
(10) "Five Safety" of Baijiu