The course was set up in 1983. In 2020, it won the golden course construction of Sichuan University of Science and Engineering, launched SPOC online courses in Mooc in 2021, won the first-class demonstration course at the school level in 2022, and won the first-class demonstration course at the provincial level in 2022. Since 2018, more than 800 students have studied it successively. This course is a professional core course (degree course) of Sichuan University of Science and Engineering. It systematically teaches four parts, including the basic composition of liquor flavour substances, their formation ways and basic methods of analysis and detection (commonly used modern analytical instruments and equipment), as well as wine tasting and appearance analysis.
The course has absorbed the latest achievements in scientific research of Baijiu, new technologies, new processes, new methods and new technologies in modern Baijiu production, and the latest achievements in education and teaching reform of liquor specialty. It has achieved mutual feedback of theoretical knowledge and practical application, which is highly advanced, innovative and challenging.
Through this course, students can master knowledge related to the study of various flavoring substances in liquors, train practical application and analysis skills in liquors, and develop the ability to solve practical quality standards and control of liquors.
