1.我为什么要学习这门课？Why should I take this course?

白酒酿造技术是中国非物质文化遗产；

The technique of Baijiu brewing is an intangible cultural heritage of China；

白酒酿造技术是酿酒师必懂的核心专业知识；

The technique of Baijiu brewing is core professional knowledge that every brewer must master；

白酒酿造技术是品酒师必懂的核心专业知识；

Baijiu brewing technology is core professional knowledge that every sommelier must understand;

白酒酿造技术是酒类销售必懂的专业知识；

Baijiu brewing technology is essential professional knowledge for alcohol sales;

白酒酿造技术是白酒收藏者必学的品鉴技艺；

Baijiu brewing technology is a critical tasting skill that every Baijiu collector must learn;

白酒酿造技术是五粮液订单班/企业员工必修课程。

Baijiu brewing technology is a mandatory course for Wuliangye's cooperative training program and its enterprise staff.

2.这门课的主题是关于什么？What is the theme of this course?

本课程以“酿酒技艺传承与数智创新”为主线，溯源了我国9000多年优秀酒文化；以工艺复杂程度由简及繁为顺序，介绍了我国四大基本香型白酒的制曲工艺、酿造技艺、风格演变等方面知识；以衍生香型及国外名优蒸馏酒为启迪，扩宽酿酒视野。

Centering on the theme of "Inheritance of Brewing Techniques and Digital Intelligence Innovation," this course traces the origins of China's over-9,000-year-old illustrious liquor culture. It introduces the koji-making processes, brewing techniques, and style evolution of the four basic aroma types of Chinese baijiu, arranged in order of increasing technical complexity. Furthermore, it broadens brewing perspectives by exploring derived aroma types and renowned international distilled spirits.

3.学习这门课可以获得什么？特别是对自己有什么帮助和应用。

What can I gain from taking this course? Specifically, how will it benefit me personally, and how can I apply what I learn?

【学白酒，通古今】将每一种香型白酒贯穿于历史长河里，会让你体验时间在酿造酒也在酿造人。

【Learning Baijiu, Connecting Past and Present】Each aroma type of Baijiu is woven into the vast tapestry of history, allowing you to experience how time brews not only wine but also humanity itself.

【学白酒，强技能】将每一种香型白酒的工艺特征、风格特点逐个分析，会让你领悟中国劳动人民的聪明智慧，世世代代对美好生活的卓越追求，及为之持之以恒的奋斗精神。

【Learning Baijiu, Strengthening Skills】By analyzing the technical traits and style characteristics of each aroma type of Baijiu, you will come to appreciate the wisdom of Chinese laborers, their enduring pursuit of a better life across generations, and the persistent spirit of striving toward that goal.

【学白酒，增文化】将每一种香型白酒背后的故事讲清楚，会让你领略中国美酒的文化内涵。

【Learning Baijiu, Enriching Culture】Uncovering the stories behind each aroma type of Baijiu will allow you to appreciate the cultural depth of Chinese fine wines.

4.这门课程有何特色和亮点？What are the unique features and highlights of this course?

【聚三方名师打造酿酒领域典范】宜宾职业技术学院国家级教学团队携中国白酒酿造大师赵东及四川开放大学三方名师联合打造，倾情制作。

【Gathering Expertise from Three Institutions to Set a Benchmark in Brewing Education】Co-created with passion by the national-level teaching team of Yibin Vocational and Technical College, Master Baijiu Brewer Zhao Dong, and leading educators from Sichuan Open University.

【和美契合“倍增工程”新需要】在教学设计中，引入机械化、智能化酿造实拍，应用校企共研的原酒生产工艺数字化升级项目，利用数字虚拟仿真资源赋能课程内容，利用数字化技术与传统技艺结合，契合“倍增工程”新需要。

【Harmoniously Aligning with the New Needs of the "Doubling Project"】

The instructional design incorporates real footage of mechanized and intelligent brewing processes, applies a digitally upgraded raw liquor production project jointly developed by academia and industry, leverages digital virtual simulation resources to enhance course content, and integrates digital technology with traditional techniques to meet the emerging demands of the "Doubling Project."

【全面打造丰富的多元化新资源】从基地、创新平台、标准、实训项目、教材五个维度，开发实践基地资源、虚拟仿真资源、专业资源库资源三个类型资源，形成了从虚到实、从线上到线下、从科研到教学、从学校到企业，从学生到员工的全方位、全场域、全时空覆盖的立体资源，课程适合以 MOOC 形式全网开放学习，也适合以SPOC形式开设，课程组将为用课单位提供无偿教学服务指导。

【Comprehensively Building Diverse and Abundant New Resources】

The course develops resources from five dimensions—base facilities, innovation platforms, standards, practical training projects, and teaching materials—and three types of resources: practical base resources, virtual simulation resources, and specialized resource databases. This forms a multi-dimensional resource system that integrates virtual and physical elements, combines online and offline channels, bridges research and teaching, and connects academia with industry, covering all scenarios, all audiences (from students to employees), and all times and spaces.The course is suitable for open online learning via MOOCs and can also be offered as SPOCs. The course team will provide free instructional support and guidance to all participating institutions.

    课程根据酿酒技术专业人才培养方案，对接酿酒师、白酒酿造工、品酒师岗位需求，贯彻执行国家职业技能等级标准要求,以传承中华非遗酿酒传统技艺，创新酿酒技艺为课程目标。本课程的主要任务是让学生了解、熟悉和掌握四大基本香型白酒相关的制曲与酿酒。通过本课程的学习，使学生具备熟练大小曲制作和不同香型白酒酿造的能力，能理论联系实际解决白酒生产中的技术问题，传承和发扬中国优秀的传统文化、工匠精神和非遗技艺，成为“匠心匠品 善思善酿”的新时代中华酿酒技艺传承人。

Aligned with the talent development plan for brewing technology majors, this course is designed to meet the occupational requirements for brewers, Baijiu production technicians, and sommeliers. It implements national vocational skill等级标准s, with the goal of preserving China’s intangible cultural heritage in traditional brewing techniques while innovating brewing practices.The main objective of the course is to enable students to understand, familiarize with, and master the koji-making and brewing processes related to the four basic aroma types of Baijiu. Through this course, students will acquire proficiency in producing both Daqu and Xiaoqu, as well as brewing various aroma types of Baijiu. They will learn to integrate theory with practice to solve technical problems in Baijiu production, inherit and promote China’s outstanding traditional culture, craftsmanship spirit, and intangible heritage skills—ultimately becoming a new generation of inheritors of Chinese brewing artistry, embodying the ethos of “ingenuity in craft, excellence in product; skilled in thinking, adept in brewing.”

为顺利完成本课程的学习和认证，学生需要预备有机/无机化学或食品化学等化学知识，及微生物基础知识。

To successfully complete this course and obtain certification, students are expected to have a foundation in chemistry—such as organic/inorganic chemistry or food chemistry—as well as basic knowledge of microbiology.

（一）参考书目

1.国规教材《白酒酿造技术（第二版）》，梁宗余，北京：中国轻工业出版社，2015年09年第2版。

2.《白酒酿造培训教程》，李大和主编，北京：中国轻工业出版

3.《白酒生产技术全书》，沈怡方主编，北京：中国轻工业出版社，2007年01月第1版。

4.《传统白酒酿造技术》，余乾伟主编，北京：中国轻工业出版社，2019年03月第2版。

（二）在线资源

1.https://jwc.suse.edu.cn/，《白酒工艺学》省级精品课程网站

2.https://www.wuliangye.com.cn/zh/main/index.html，五粮液集团。

3.https://jszyk.36ve.com《白酒酿造技术》省级在线开放课程（国家级教学资源库）

（三）参考标准

1.《中华人民共和国劳动和社会保障部〈酿酒师（试行）—国家职业标准〉（劳社厅发[2008]5号）、全国酿酒行业职业技能鉴定〈白酒酿酒工〉标准》；

2.《GB/T10781.1-2006，浓香型白酒》；

3.《GB/T22211-2008，原产地域产品 五粮液酒》。