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 Liquor Body Design Center

The Liquor Body Design Center is a complex building of Qinghai Huzhu Highland Barley Liquor Co., Ltd. integrating product testing and sensory liquor tasting in one. There are more than 10 scientific research rooms, including the testing center, the heating and drying room, the raw material testing room, the sensory analysis room and the gas chromatography room. The gas chromatography room is mainly used for quantitative analysis of micro-constituents. At present, it is tested out that highland barley liquor contains more than 600 kinds of flavor ingredients, including 11 kinds of terpene substances that have not been found in other kinds of white spirit of China. Highland barley liquor has such kinds of important biological activity as anti-cancer, anti-virus, anti-inflammation etc, and it is one of the significant resources for researching and developing specific medicines worldwide. Hygroplasm room, equipped with the LC-MS imported from America's Agilent Technologies, which is worth more than 3 million Yuan, is mainly used for testing extraneous contamination in highland barley and highland barley liquor, micro-constituents in vintage liquor and metabolin in the highland barley liquor making and fermentation process. Micro-biological lab is mainly used for the research, inoculation and cultivation of these micro-organisms. Currently, Huzhu County and the production plants have detected 11 kinds of unnamed micro-organisms – yeast, and we name them Q1—Q11. Mass spectrum room is mainly used for testing with specialized instruments whether there are pesticide residue, plasticizer etc in the raw material and highland barley liquor from the angle of food safety so as to prevent plasticizer and other additives from harming people's health. Liquor tasting room is equipped with 25 experts as the liquor tasters, including 2 judges from the National Liquor Tasting Committee, 10 national level-1liquor tasters, 8 national level-2 tasters and 5 senior engineers and senior brewers. These 25 experts conduct sensory evaluation of each batch of products from such four aspects as color, aroma, taste and style. They adopt the "One-vote denial system" in the evaluation process, that is, a product is allowed to be packaged and come into the market only when unanimous approval is reached, with the purpose of ensuring that liquor of same series but different batches can maintain consistency in color, aroma, taste and style. The liquor tasting time is 9:00 am - 11:00 am and 3:00 pm – 5:00 pm per week.

(Do you want to be a liquor taster? First, a liquor taster must have sharp visual sense, smell sense and taste sense as well as analysis, reasoning and judgment abilities; second, a liquor taster must have strict commandment in every aspect in daily life, such as diet. For example, a liquor taster shall not eat spicy and pungent food; men shall not smoke and excessively drink; women shall not use cosmetics or perfume with strong scent…)

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