1.1Solid state fermentation and its process control.mp4+ 1.2Liquid state fermentation and its process control.mp4+ 1.3Pollution control during biological fermentation process.mp4+ 2.1Origin and classification of Baijiu.mp4+ 2.2Brief Introduction to Raw and Auxiliary Materials of Baijiu.mp4+ 2.3Characteristics and production process of Daqu.mp4+ 2.4Characteristics and key techniques of Xiaoqu.mp4+ 2.5Production technology of typical flavor Baijiu.mp4+ 2.6Distillation, Aging and Blending of Baijiu.mp4+ 3.1Classification and Brewing Materials of Vinegar.mp4+ 3.2Microorganisms and Saccharification Fermentation Agents for Vinegar Brewing.mp4+ 3.3Basic principles of vinegar brewing.mp4+ 3.4Vinegar brewing process - solid-state fermentation method for vinegar brewing.mp4+ 4.1Vegetable fermentation.mp4+ 4.2Fermented sauce products.mp4+ 4.3The production of colorful pickled peppers.mp4+ 4.4Preparation of sweet wine.mp4+