Fen-flavor liquor grading aging process based on Ru porcelain cracked micropores

Abstract

The invention relates to the technical field of Baijiu brewing, and discloses a Fen-flavor Baijiu grading aging process based on Ru porcelain cracked micropores, which comprises the steps of base liquor grading pretreatment, Ru porcelain container pretreatment, grading jar filling and sealing, constant-temperature and constant-humidity grading aging, aging process monitoring and aging post-treatment. According to the Ru-porcelain wine and the preparation method thereof, the Ru-porcelain wine is subjected to aroma enhancement by virtue of the characteristics of Ru-porcelain, newly brewed base wine subjected to solid-state fermentation in a ground cylinder is selected, graded and then injected into a pretreatment Ru-porcelain jar, trace iron oxide and mineral substances in a Ru-porcelain body are moderately dissolved out through micropores, the wine is endowed with unique warm and moist aroma, and the wine is graded and aged according to differential parameters by matching with micropore aroma locking and micro-aerobic regulation; and performing physical and chemical monitoring fine tuning. The method solves the problems of single aroma and non-uniform effect of traditional ageing, and gives consideration to flavor level and production efficiency.

Description

Technical Field

[0001] This invention belongs to the field of baijiu brewing technology, specifically referring to the graded aging process of light-aroma baijiu based on the micropores of Ru porcelain. Background Technology

[0002] Light-aroma baijiu is characterized by its "pure and refreshing aroma, clean taste, and long aftertaste." Its brewing process typically uses sorghum as the raw material, employs solid-state fermentation in earthen vats, and low-temperature saccharification and fermentation with large-grain starter. Newly brewed base liquor requires aging to remove its spiciness and optimize flavor harmony. Traditional aging processes often use earthenware jars as containers, relying on the microporous structure of the jars to achieve micro-oxygen exchange, promoting the transformation and balance of substances such as alcohols, aldehydes, acids, and esters in the liquor. However, the uneven microporous structure of earthenware jars and the low precision of micro-oxygen control result in inconsistent aging effects for different grades of base liquor, and the long aging period makes it difficult to meet the dual demands of quality and efficiency in large-scale production.

[0003] Ru ware, considered the foremost of the five famous kilns of the Song Dynasty in my country, develops a unique crackle pattern and microporous structure in its body and glaze after high-temperature firing. The crackle patterns exhibit a natural "main crack within secondary crack" formation, and the micropore size is adapted to the micro-oxygen permeation requirements. Compared to traditional earthenware jars, Ru ware's microstructure is more stable, allowing for precise control of the micro-oxygen exchange rate. Simultaneously, trace minerals within the body can dissolve to a moderate degree, aiding in optimizing the flavor of the liquor. Currently, there is no process that combines the crackle and microporous characteristics of Ru ware with the graded aging process of light-aroma baijiu, thus failing to fully utilize the advantages of Ru ware containers to achieve precise aging and quality upgrading of different grades of light-aroma baijiu.

[0004] Therefore, there is an urgent need for a graded aging process for light-aroma baijiu based on the micropores of Ru porcelain, which can solve problems such as poor micro-oxygen control, uneven aging effect, and long cycle in traditional aging processes. It can achieve precise graded aging by relying on the characteristics of Ru porcelain, taking into account both the quality of the liquor and production efficiency. Summary of the Invention

[0005] In view of the above, the purpose of this invention is to provide a graded aging process for light-aroma baijiu based on the micropores of Ru porcelain. By utilizing the precise micro-oxygen regulation capability of the micropores of Ru porcelain, appropriate aging parameters are set for different grades of light-aroma baijiu base liquor, thereby optimizing the flavor of the liquor, reasonably controlling the aging period, improving the consistency of product quality and added value, and solving the shortcomings of the existing technology.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a graded aging process for light-aroma baijiu based on the micropores of Ru porcelain crackle glaze, comprising: S1, Base liquor grading and pretreatment: Select the new light-aroma baijiu base liquor made from sorghum, solid-state fermentation in earthen vats, and low-temperature Daqu brewing, and then grade it after distillation and segmentation to obtain special grade, superior grade and first grade base liquor. Among them, the premium base liquor is the liquor from the first stage of distillation, the superior base liquor is the liquor from the middle stage of distillation, and the first-grade base liquor is the liquor from the middle and later stages of distillation. Each grade of base liquor has a corresponding range of alcohol content and ethyl acetate content, and the ethyl acetate content of the premium base liquor is not less than 1.5g / L. Each grade of base liquor is allowed to stand to remove impurities from the lees, and then filtered and purified at low temperature to ensure that it is colorless, clear, and free of suspended matter. S2, Pre-treatment of Ru porcelain containers: Special aging jars using Ru porcelain technology. The Ru porcelain jars are fired at high temperatures, and the body and glaze form a specific microstructure. The glaze has cracks and micropores, and the micropore size is adapted to the micro-oxygen permeation requirements. The new Ru porcelain jar is thoroughly soaked in water, and then moistened with light-aroma baijiu to form an initial wine film. S3, graded bottling and sealing: the pre-treated base wines of each grade are injected into Ru porcelain jars of corresponding specifications; Among them, the premium base liquor is made in small Ru porcelain jars, while the superior and first-grade base liquors are made in medium-sized Ru porcelain jars. The jars are filled with a certain amount of space to allow the liquor to breathe. The mouths of the jars are sealed with mulberry bark paper and beeswax to retain a trace gas exchange channel. S4, constant temperature and humidity graded aging: The Ru porcelain jars containing the base liquor are placed in a constant temperature and humidity warehouse. The aging parameters are adjusted according to the different grades of base liquor. The aging period for premium base liquor is 18-24 months, the aging period for superior base liquor is 12-18 months, and the aging period for first-grade base liquor is 6-12 months. Each grade of base liquor is gently turned at the corresponding frequency to avoid violent oxidation. The temperature and humidity are precisely controlled to meet the micro-oxygen aging requirements of the micropores of Ru porcelain. S5, Aging Process Monitoring: Establish a monitoring system to regularly test the total acid, total ester, and ethyl acetate content of each grade of base wine. If the ester and acid balance is disrupted, the aging temperature will be fine-tuned. S6, Post-Aging Processing: After aging, the wine is allowed to stand to remove trace sediment at the bottom, then filtered and purified, and stored in sealed storage tanks according to grade; the Ru porcelain jars are cleaned, disinfected, and re-moistened before being reused.

[0007] As a further description of the above technical solution: The base liquor is a newly brewed light-aroma baijiu made from sorghum using solid-state fermentation in earthen vats and low-temperature Daqu brewing. After distillation and fractional distillation, it is graded into three grades: Special Grade, Superior Grade, and Grade 1. The Special Grade base liquor is from the first stage of distillation, the Superior Grade base liquor from the middle stage, and the Grade 1 base liquor from the latter stage. Each grade has a corresponding alcohol content and ethyl acetate content range, with the Special Grade base liquor having an ethyl acetate content of no less than 1.5g / L to ensure the strength of its basic aroma. Each grade of base liquor is placed in a sealed, sterile container and left to stand at room temperature in the dark for at least 24 hours to allow for the full sedimentation and separation of impurities. The settled base liquor is then purified by low-temperature filtration, with the filtration temperature controlled between 10-15℃ using precision filtration equipment. During filtration, the flow rate is strictly controlled to avoid vigorous agitation that could lead to the loss of aroma components, ensuring that the filtered base liquor is colorless, clear, and free of suspended matter and impurities, while preserving the base liquor's inherent aroma to the greatest extent possible.

[0008] As a further description of the above technical solution: Special aging jars are made using Ru porcelain techniques. These jars are fired at high temperatures, with the firing temperature tailored to the fusion of agate into the glaze and the formation of a crackled structure. This creates a specific microstructure between the body and the glaze, naturally forming cracks and micropores in the glaze. The precise pore size is designed to meet the needs of micro-oxygen permeation, allowing for slow micro-oxygen exchange while preventing excessive oxidation of the liquor. Before use, new Ru porcelain jars must be thoroughly soaked in clean water to remove any impurities and odors remaining from the firing process. After soaking, the jars are then rinsed with 45% vol light-aroma baijiu (Chinese white liquor) to allow the jar walls to fully absorb the baijiu components, forming an initial film and preventing the new jar's glaze from affecting the original flavor of the liquor. After firing, the Ru porcelain jars undergo an airtightness test by soaking in clean water to ensure there are no leaks. Simultaneously, trace amounts of iron oxide contained in the body can dissolve into the liquor through the micropores, helping to optimize the flavor harmony of the liquor.

[0009] As a further description of the above technical solution: The base liquors, after S1 pretreatment, are poured into corresponding pretreated Ru porcelain jars. The premium base liquor is placed in small Ru porcelain jars to facilitate precise control of the micro-oxygen environment and aging process, ensuring the formation of its complex aroma. The superior and first-grade base liquors are placed in medium-sized Ru porcelain jars to meet the needs of large-scale production. The filling volume is controlled during jar filling, leaving sufficient space for the liquor to "breathe," providing room for micro-oxygen exchange and material transformation. The jar mouths are sealed with mulberry bark paper and beeswax, preventing external impurities and odors from entering while retaining trace gas exchange channels, adapting to the micro-oxygen permeation requirements of the Ru porcelain's micropores.

[0010] As a further description of the above technical solution: The Ru porcelain jars containing base liquors of various grades are placed in a temperature- and humidity-controlled warehouse. Aging parameters are adjusted according to the quality requirements of different grades of base liquor to achieve precise aging at each grade. Specifically, the aging period for premium base liquor is 18-24 months, for superior base liquor 12-18 months, and for first-grade base liquor 6-12 months. This differentiated aging period is tailored to the basic quality and flavor enhancement needs of each grade of base liquor. The temperature and humidity ranges in the warehouse are set according to the different grades of base liquor. The aging temperature for premium base liquor is higher than that for superior and first-grade base liquor, and the humidity is also higher than other grades, providing a suitable environment for the formation of the complex aroma of premium liquor. Each grade of base liquor is gently turned at its corresponding frequency using sterile tools, ensuring only slight flow and no bubble splashing. This ensures full contact between the liquor and the walls and micropores of the Ru porcelain jar, promoting material transformation while preventing excessive oxidation that would destroy the core flavor characteristic of light-aroma baijiu.

[0011] As a further description of the above technical solution: A targeted monitoring system was established to monitor changes in wine quality during the aging process in real time, ensuring stable aging results. The total acid, total ester, and ethyl acetate content of each grade of base wine was regularly tested using gas chromatography and an ester content analyzer for precise determination. The testing frequency was set according to the quality characteristics of different grades of base wine, and the test data was archived and stored in real time for easy traceability and adjustment. If an imbalance of esters was detected, the reaction rate was optimized by fine-tuning the aging temperature to bring the ester ratio back to a reasonable range, ensuring flavor harmony.

[0012] As a further description of the above technical solution: After the aging period, the base liquors of each grade are allowed to stand to allow the trace sediment at the bottom to fully separate. They are then filtered and purified to further remove impurities and ensure a clear liquor. The purified base liquors are stored separately in sealed storage tanks according to their grade to prevent secondary contamination and aroma loss. After use, the Ru porcelain jars are rinsed under high pressure with clean water to remove any residual liquor and residue from the jar walls. They are then disinfected by soaking in sterile water and placed in a well-ventilated and dry place to air dry. For re-rinsing, a light-aroma baijiu of the same grade as the corresponding batch of base liquor is used, and the rinsing process is the same as for new jars to ensure no residual odor remains on the jar walls. The Ru porcelain jars are used no more than 5 times in total to avoid clogging of the micropores or damage to the cracked structure, which could affect the subsequent aging process.

[0013] The beneficial effects achieved by the present invention using the above structure are as follows: (1) In this invention, relying on the stable microstructure of the crackled micropores of Ru porcelain, combined with the basic quality of different grades of base wine, different aging cycles, temperature and humidity and operating parameters are set to achieve precise flavor optimization of special grade, superior grade and first grade base wine, improve the consistency of product quality at all levels, and solve the problem of uneven treatment effect of different grades of base wine in traditional aging process.

[0014] (2) In this invention, the micropores of Ru porcelain precisely regulate the micro-oxygen exchange rate, promote the transformation balance of alcohols, aldehydes, acids and esters in the liquor, reduce the content of spicy and irritating components, and at the same time, a small amount of iron oxide in the body dissolves appropriately, which helps to improve the flavor coordination of the liquor; the compound aroma of the premium liquor is more intense and the aroma lingers longer in the empty glass, while the taste of the superior and first-grade liquors is more mellow and refreshing, which meets the core quality requirements of light aroma type baijiu. (3) Compared with traditional pottery jars for aging, Ru porcelain containers have higher precision in micro-oxygen regulation, which can reasonably control the aging cycle while ensuring quality. At the same time, Ru porcelain jars can be reused, reducing the cost of production materials. The process is standardized, suitable for large-scale production, and easy to promote and apply. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the process for graded aging of light-aroma baijiu based on the micropores of Ru porcelain, as proposed in this invention. Detailed Implementation

[0016] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0017] In the description of this invention, it should be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0018] To address the (drawbacks) of this application, an embodiment of the present application designs a graded aging process for light-aroma baijiu based on the micropores of Ru porcelain crackle glaze, such as... Figure 1 As shown, S1, base liquor grading pretreatment: select new light-aroma baijiu base liquor made from sorghum, solid-state fermentation in earthen vats, and low-temperature Daqu brewing, and then grade it after distillation and segmentation to obtain special grade, superior grade, and first grade base liquor. Among them, the premium base liquor is the liquor from the first stage of distillation, the superior base liquor is the liquor from the middle stage of distillation, and the first-grade base liquor is the liquor from the middle and later stages of distillation. Each grade of base liquor has a corresponding range of alcohol content and ethyl acetate content, and the ethyl acetate content of the premium base liquor is not less than 1.5g / L. Each grade of base liquor is allowed to stand to remove impurities from the lees, and then filtered and purified at low temperature to ensure that it is colorless, clear, and free of suspended matter. S2, Pre-treatment of Ru porcelain containers: Special aging jars using Ru porcelain technology. The Ru porcelain jars are fired at high temperatures, and the body and glaze form a specific microstructure. The glaze has cracks and micropores, and the micropore size is adapted to the micro-oxygen permeation requirements. The new Ru porcelain jar is thoroughly soaked in water, and then moistened with light-aroma baijiu to form an initial wine film. S3, graded bottling and sealing: the pre-treated base wines of each grade are injected into Ru porcelain jars of corresponding specifications; Among them, the premium base liquor is made in small Ru porcelain jars, while the superior and first-grade base liquors are made in medium-sized Ru porcelain jars. The jars are filled with a certain amount of space to allow the liquor to breathe. The mouths of the jars are sealed with mulberry bark paper and beeswax to retain a trace gas exchange channel. S4, constant temperature and humidity graded aging: The Ru porcelain jars containing the base liquor are placed in a constant temperature and humidity warehouse. The aging parameters are adjusted according to the different grades of base liquor. The aging period for premium base liquor is 18-24 months, the aging period for superior base liquor is 12-18 months, and the aging period for first-grade base liquor is 6-12 months. Each grade of base liquor is gently turned at the corresponding frequency to avoid violent oxidation. The temperature and humidity are precisely controlled to meet the micro-oxygen aging requirements of the micropores of Ru porcelain. S5, Aging Process Monitoring: Establish a monitoring system to regularly test the total acid, total ester, and ethyl acetate content of each grade of base wine. If the ester and acid balance is disrupted, the aging temperature will be fine-tuned. S6, Post-Aging Processing: After aging, the wine is allowed to stand to remove trace sediment at the bottom, then filtered and purified, and stored in sealed storage tanks according to grade; the Ru porcelain jars are cleaned, disinfected, and re-moistened before being reused.

[0019] In this way, relying on the stable microstructure of the crackled pores of Ru porcelain, and combined with the basic quality of different grades of base liquor, differentiated aging cycles, temperature and humidity, and operating parameters can be set to achieve precise flavor optimization of premium, superior, and first-grade base liquor, improve the consistency of product quality at all levels, and solve the problem of uneven treatment effects of different grades of base liquor in traditional aging processes.

[0020] To better understand the working process of the graded aging process of light-aroma baijiu based on the micropores of Ru porcelain in the embodiments of this application, please refer to... Figure 1 The following is a specific embodiment: Example 1: Aged premium light-aroma baijiu: S1. Base liquor grading and pretreatment: Newly brewed light-aroma baijiu base liquor made from sorghum, solid-state fermented in earthen vats, and brewed with low-temperature Daqu is selected. The first part of the liquor is taken during distillation as the premium base liquor, with an ethyl acetate content of 1.6g / L and an alcohol content of 68% vol. The premium base liquor is placed in a sealed sterile stainless steel tank and left to stand for 24 hours in a light-proof environment at 22℃. Then, it is filtered at 12℃ using a 0.2μm precision filter, with the liquor flow rate controlled at 0.8L / min. After filtration, the base liquor is colorless, clear, and free of suspended matter.

[0021] S2. Pre-treatment of Ru porcelain containers: 50L small aging jars are made using Ru porcelain techniques. The high-temperature firing temperature is controlled at 1200℃ to ensure that the agate is fully integrated into the glaze, and the glaze layer forms uniform cracks and micropores. The new jars are soaked in clean water for 72 hours to remove residual impurities, and then moistened with 45% vol light aroma baijiu for 24 hours to form an initial wine film. After soaking in clean water, the airtightness test shows no leakage.

[0022] S3. Grading and sealing: The pre-treated premium base liquor is poured into small Ru porcelain jars with a filling volume of 42.5L (leaving 7.5L of space). The mouth of the jar is wrapped with mulberry paper and then sealed with beeswax to retain a trace gas exchange channel.

[0023] S4. Graded aging under constant temperature and humidity: Place the Ru porcelain jars in a constant temperature and humidity warehouse, controlling the temperature at 19℃ and the humidity at 68%, with an aging period of 20 months; for the first 6 months, gently turn the jars once a month with a sterile ceramic stirring rod at a stirring speed of 4r / min to ensure that the wine flows slightly without splashing bubbles; for the next 14 months, turn the jars once every 3 months, maintaining stable temperature and humidity throughout the process.

[0024] S5. Monitoring of aging process: The total acid, total ester and ethyl acetate content were tested once every 3 months using a gas chromatograph (model GC-2030) and an ester content analyzer. The sample volume was 50mL and the test data was archived in real time. During the period, a slight imbalance of esters was found once. The warehouse temperature was adjusted to 20℃ and the ester ratio returned to normal after 1 month.

[0025] S6. Post-aging treatment: After aging, the wine is left to stand for 72 hours, purified by 0.2μm precision filtration, and stored in a sealed stainless steel tank; the Ru porcelain jars are rinsed with clean water under high pressure (0.2MPa), disinfected by soaking in sterile water for 24 hours, dried in a ventilated and dry place at 32℃ for 48 hours, and then rehydrated with the same grade of premium base wine before use.

[0026] Tests showed that the finished premium grade liquor contained 0.4 g / L methanol, 1.8 g / L fusel oil, 0.7 g / L total acid, and 2.1 g / L total esters. The aroma lingered for 7 hours in an empty glass. It had a pure and refreshing aroma with a complex fragrance, and a mellow and sweet taste, meeting the quality requirements for premium grade light-aroma baijiu.

[0027] Example 2: Aging of Premium Light-Aroma Baijiu S1. Base liquor grading and pretreatment: The middle section of distillation liquor is selected as the superior base liquor, with an ethyl acetate content of 1.3g / L and an alcohol content of 62%vol; it is placed in a sealed sterile container and left to stand at 23℃ in the dark for 24 hours, then filtered through a precision filtration device at 13℃ with a flow rate controlled at 1.0L / min. After filtration, the base liquor is colorless, clear, and free of irritating off-flavors.

[0028] S2. Pretreatment of Ru porcelain containers: A 200L medium-sized Ru porcelain jar is used. After high-temperature firing, it is soaked in water for 72 hours and then moistened with 45% vol light-aroma baijiu for 24 hours. The air tightness test is qualified and the body contains trace amounts of iron oxide.

[0029] S3. Graded jar filling and sealing: 170L jar capacity, mulberry paper + beeswax seal the jar mouth, retaining a trace gas exchange channel.

[0030] S4. Graded aging with constant temperature and humidity: warehouse temperature 17℃, humidity 63%, aging period 15 months; turn once a month for the first 4 months, and once every 2 months for the next 11 months, using sterile special tools to gently turn to avoid severe oxidation.

[0031] S5. Aging process monitoring: Physicochemical indicators are tested every 3 months, and aging parameters are dynamically adjusted to ensure ester balance.

[0032] S6. Post-aging treatment: After aging, let it stand and filter, then store it in a sealed storage tank; clean, disinfect, dry, and re-moisten the Ru porcelain jars according to standard procedures, and set them aside for use.

[0033] The finished premium-grade liquor has a methanol content of 0.35g / L, total acid of 0.5g / L, total ester of 1.6g / L, and a lingering aroma in an empty glass for 5 hours. It has a pure aroma and a smooth taste, meeting the quality requirements of premium-grade light-aroma baijiu.

[0034] Example 3: Aging of Grade 1 Light Aroma Baijiu: S1. Base liquor grading and pretreatment: The liquor from the middle and later stages of distillation is used as the first-grade base liquor, with an ethyl acetate content of 0.9 g / L and an alcohol content of 58% vol; it is left to stand at 24℃ in the dark for 24 hours, and then precisely filtered at 14℃ to remove impurities and suspended matter.

[0035] S2. Pretreatment of Ru porcelain containers: A 200L medium-sized Ru porcelain jar is used, which is soaked in clean water, rinsed with white wine, and tested for air tightness.

[0036] S3. Graded jar filling and sealing: jar volume 170L, mulberry bark paper + beeswax to seal the jar mouth.

[0037] S4. Constant temperature and humidity graded aging: warehouse temperature 16℃, humidity 62%, aging period 9 months; turn over once a month for the first 3 months, and once every 2 months for the next 6 months, handle gently to avoid excessive oxidation of the wine.

[0038] S5. Aging process monitoring: Physicochemical indicators are tested every 2 months, and aging parameters are fine-tuned to ensure quality.

[0039] S6. Post-aging processing: After settling and filtering, store the wine; process the Ru porcelain jars according to the procedure and set them aside for later use.

[0040] The finished grade 1 liquor has a methanol content of 0.3g / L, total acid of 0.4g / L, and total ester of 1.1g / L. It has a harmonious taste and a clean aftertaste, meeting the quality requirements of grade 1 light-aroma baijiu.

[0041] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0042] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

[0043] The present invention and its embodiments have been described above. This description is not restrictive, and the accompanying drawings are only one embodiment of the present invention; the actual structure is not limited thereto. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the invention, such designs should fall within the protection scope of the present invention.

Claims

1. A graded aging process for light-aroma baijiu based on the microporous crackle pattern of Ru porcelain, characterized in that, include: S1, Base liquor grading and pretreatment: Select the new light-aroma baijiu base liquor made from sorghum, solid-state fermentation in earthen vats, and low-temperature Daqu brewing, and then grade it after distillation and segmentation to obtain special grade, superior grade and first grade base liquor. Among them, the premium base liquor is the liquor from the first stage of distillation, the superior base liquor is the liquor from the middle stage of distillation, and the first-grade base liquor is the liquor from the middle and later stages of distillation. Each grade of base liquor has a corresponding range of alcohol content and ethyl acetate content, and the ethyl acetate content of the premium base liquor is not less than 1.5g / L. Each grade of base liquor is allowed to stand to remove impurities from the lees, and then filtered and purified at low temperature to ensure that it is colorless, clear, and free of suspended matter. S2, Pre-treatment of Ru porcelain containers: Special aging jars using Ru porcelain technology. The Ru porcelain jars are fired at high temperatures, and the body and glaze form a specific microstructure. The glaze has cracks and micropores, and the micropore size is adapted to the micro-oxygen permeation requirements. The new Ru porcelain jar is thoroughly soaked in water, and then moistened with light-aroma baijiu to form an initial wine film. S3, graded bottling and sealing: the pre-treated base wines of each grade are poured into Ru porcelain jars of corresponding specifications; Among them, the premium base liquor is made in small Ru porcelain jars, while the superior and first-grade base liquors are made in medium-sized Ru porcelain jars. The jars are filled with a certain amount of space to allow the liquor to breathe. The mouths of the jars are sealed with mulberry bark paper and beeswax to retain a trace gas exchange channel. S4, constant temperature and humidity graded aging: The Ru porcelain jars containing the base liquor are placed in a constant temperature and humidity warehouse. The aging parameters are adjusted according to the different grades of base liquor. The aging period for premium base liquor is 18-24 months, the aging period for superior base liquor is 12-18 months, and the aging period for first-grade base liquor is 6-12 months. Each grade of base liquor is gently turned at the corresponding frequency to avoid violent oxidation. The temperature and humidity are precisely controlled to meet the micro-oxygen aging requirements of the micropores of Ru porcelain. S5, Aging Process Monitoring: Establish a monitoring system to regularly test the total acid, total ester, and ethyl acetate content of each grade of base wine. If the ester and acid balance is disrupted, the aging temperature will be fine-tuned. S6, Post-Aging Processing: After aging, the wine is allowed to stand to remove trace sediment at the bottom, then filtered and purified, and stored in sealed storage tanks according to grade; the Ru porcelain jars are cleaned, disinfected, and re-moistened before being reused.

2. The graded aging process for light-aroma baijiu based on the microporous crackle pattern of Ru porcelain according to claim 1, characterized in that, The temperature of the low-temperature filtration in S1 is controlled in the range of 10-15°C, and a precision filtration device is used for purification. Each grade of base liquor is stored separately in a sealed sterile container in a room temperature, light-proof environment for at least 24 hours. During filtration, the flow rate of the liquor is controlled to avoid violent agitation, ensuring that the basic aroma of the base liquor is preserved to the greatest extent, while removing impurities and suspended matter.

3. The graded aging process for light-aroma baijiu based on the microporous crackle pattern of Ru porcelain according to claim 2, characterized in that, The high-temperature firing temperature in S2 is adapted to the requirements of agate glaze fusion and crackle structure formation. After the new Ru porcelain jar is fully soaked in water, it is moistened with 45% vol light aroma baijiu to form an initial wine film. After firing, the porcelain jars are soaked in water to test for air tightness, ensuring no leakage. The body contains trace amounts of iron oxide, which can be moderately dissolved through the micropores to help optimize the flavor of the liquor. The high-temperature firing temperature is suitable for the fusion of agate into the glaze and the formation of crackle structure. After being fully soaked in water, the jars are moistened with 45% vol light-aroma baijiu to form an initial wine film. After firing, the porcelain jars are soaked in water to test for air tightness, ensuring no leakage. The body contains trace amounts of iron oxide, which can be moderately dissolved through the micropores to help optimize the flavor of the liquor.

4. The graded aging process for light-aroma baijiu based on the micropores of Ru porcelain according to claim 3, characterized in that, The constant temperature and humidity warehouse in S4 is designed with appropriate temperature and humidity ranges for different grades of base liquor. The aging temperature of premium base liquor is higher than that of superior and first-grade base liquor, and the humidity is higher than that of other grades. The stirring process uses sterile tools, ensuring the liquor flows slightly without any bubbles splashing, thus guaranteeing full contact between the liquor and the micropores of the Ru porcelain, while avoiding excessive oxidation that could damage the core flavor of the light-aroma baijiu.

5. The graded aging process for light-aroma baijiu based on the micropores of Ru porcelain according to claim 4, characterized in that, The S5 uses a gas chromatograph and an acid ester content analyzer for precise physicochemical testing. The testing frequency is set according to the grade, and the test data is archived in real time. When the acid ester is unbalanced, the reaction rate is optimized by fine-tuning the aging temperature.

6. The graded aging process for light-aroma baijiu based on the micropores of Ru porcelain according to claim 5, characterized in that, In step 6, after the Ru porcelain jar is rinsed with clean water under high pressure and disinfected by soaking in sterile water, it is placed in a ventilated and dry place to air dry. The grade of the liquor used for rinsing is the same as that of the corresponding batch of base liquor, and the rinsing process is the same as that for new jars to ensure that there are no residual off-flavors. The Ru porcelain jar is used no more than 5 times in total to avoid micropore blockage or structural damage affecting the aging effect.

7. The graded aging process for light-aroma baijiu based on the micropores of Ru porcelain according to claim 6, characterized in that, After aging, all grades of baijiu must meet safety standards, with methanol content ≤0.6g / L and fusel oil and heavy metal content not exceeding the national standard limits. In terms of sensory indicators, the aroma retention time of premium grade baijiu in an empty glass is better than that of superior grade and first grade baijiu. Each grade of baijiu meets the core requirements of its corresponding grade, such as pure aroma and harmonious taste.

8. The graded aging process for light-aroma baijiu based on the micropores of Ru porcelain according to claim 7, characterized in that, The temperature and humidity control room is equipped with an intelligent control system to keep temperature and humidity fluctuations within a reasonable range and to record and archive environmental data in real time.

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