TEL:+855 99 294 999
FAX:+855 99 294 999
E-MAIL:catecp@seameoted.org
Lesson Code: TCEN2026I003
Clicks：
1. Lecturer DU LijuanGuangxi Vocational University Of Agriculture
2. Lecturer SUN QinjuGuangxi Vocational University Of Agriculture
3. Lecturer MENG JianzongGuangxi Vocational University Of Agriculture
4. Lecturer WEI LuGuangxi Vocational University Of Agriculture
5. Lecturer HUANG JieGuangxi Vocational University Of Agriculture
6. Lecturer CHENG ChunyanGuangxi Vocational University Of Agriculture
7. Lecturer GONG JiguiGuangxi Vocational University Of Agriculture
8. Lecturer SUN YizhenGuangxi Vocational University Of Agriculture
1. Corresponding PPT
2. Online Course Video
3. Simulation Question Bank
1. Being able to distinguish the process characteristics of solid-state fermentation and liquid-state fermentation, and describe key process control parameters such as temperature, pH, and dissolved oxygen.
2. Mastering the brewing processes of typical Baijiu aroma types, such as strong-aroma and sauce-aroma Baijiu, and understanding the characteristics and applications of Daqu and Xiaoqu.
3. Understanding the basic process of the solid-state fermentation method for vinegar, and mastering the principles of saccharification, alcoholic fermentation, and acetic acid fermentation.
4. Being able to identify common types of microbial contamination in fermentation processes, and propose basic prevention and control measures.
5. Mastering the production principles and simple process flows of traditional fermented foods, such as sweet rice wine and pickled vegetables.
