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VR Lab of Biological Fermentation Technology and Quality and Safety Determination of Moutai-flavor Liquor

Moutai liquor epitomizes the technique of biological fermentation for sauce-flavor liquor with high temperature Daqu (yeast for making hard liquor), whose production cycle is as long as 5 years. The “VR Lab of Biological Fermentation Technology and Quality and Safety Determination of Moutai-flavor Liquor” uses VR technology to integrate modern scientific and technological innovation with Moutai liquor technique, realizing the teaching mode of combining real experimental training with virtual experimental training. The VR Lab solves the problems of resource shortage, space barrier, long production cycle, insufficient teaching time, less practical operation, and high cost that are related to the experimental effects. What’s more, it takes learners as the center, providing a feasible solution for all sectors of society to share teaching resources.

To learn more, please visit http://www.ilab-x.com/details?id=272

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