申論題

Kinmen Kaoliang is a strong liquor distilled from fermented sorghum. The principal supplier KKL Inc. is proud to keep strictly its tradition in kaoliang making, including the annual breeding of koji in open air. This allows random microbes to grow into koji, producing subtle variations in flavor of the liquor each year.
As a young scientist willing to understand what underlies the variation in flavors of the Kaoliang, please elaborate a 3-year strategic plan to characterize and compare the composition of kojis from different years. If you wish, you may plan in studies of the sorghum and water as well. (40%)