Technical service field of Baijiu center
Field Overview
Products are based on quality. Our center empowers industry enterprises around the product quality that they are most concerned about, establishing a four in one research and development capability that includes quality analysis, quality improvement, quality assurance, and quality expression. It involves production factors and the entire production process of brewing micro ecological environment, raw material koji (microorganisms), pit mud, fermentation (stacking), distillation, storage, wine body, products, quality control, etc.
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raw material
Identification techniques for brewing raw material varieties
Analysis of the correlation between nutritional composition of raw materials and flavor formation
Internal control standards for refined brewing raw materials in enterprises.
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microorganism
Identification techniques for brewing raw material varieties
Analysis of the correlation between nutritional composition of raw materials and flavor formation
Internal control standards for refined brewing raw materials in enterprises.
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ferment
Identification techniques for brewing raw material varieties
Analysis of the correlation between nutritional composition of raw materials and flavor formation
Internal control standards for refined brewing raw materials in enterprises.
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product
Identification techniques for brewing raw material varieties
Analysis of the correlation between nutritional composition of raw materials and flavor formation
Internal control standards for refined brewing raw materials in enterprises.
