A liquor intelligent directional aging method and system based on quantum sensing and multi-physical field collaborative regulation

Abstract

This invention provides a method and system for intelligent directional aging of baijiu (Chinese liquor) based on quantum sensing and multi-physics field synergistic regulation. The method includes: S1, using quantum sensors to detect dynamic information at the molecular scale of the liquor; S2, intelligent decision-making and flavor path planning reaction pathways based on artificial intelligence and quantum chemical simulation; S3, applying a preset energy excitation to the liquor through multi-physics field synergistic regulation to guide the aging process. This invention transforms "passive aging" into "active brewing": from an uncontrollable natural process to a designable, programmable, intelligent production process. By precisely lowering the target reaction energy barrier, the formation cycle of core flavor substances is shortened from "years" to "months" or even "weeks," achieving an order-of-magnitude efficiency improvement and breaking down the "time barrier." Based on market demand, products with different flavor emphases can be produced by adjusting the "target flavor fingerprint" and corresponding field regulation "prescription."

Description

Technical Field

[0001] This application belongs to the field of brewing science and food engineering, and specifically relates to a method and system for intelligent directional aging of baijiu based on quantum sensing and multi-physics field synergistic regulation. Background Technology

[0002] The aging process of baijiu (also known as maturation or ceramic aging) is a core element determining its final quality, flavor, and value. During aging, the newly distilled, pungent "new liquor" undergoes a series of complex physical and chemical changes through long-term storage, becoming mellow, harmonious, and aromatic. However, existing aging methods have the following fundamental flaws, severely hindering the high-quality development of the industry:

[0003] (1) It passively depends on natural timeliness, and the cycle is long and uncontrollable. Current technology relies entirely on the spontaneous and slow evolution of the liquor under natural conditions. Taking high-quality Maotai-flavor liquor as an example, its basic aging period requires at least 3 years, while reaching its peak flavor often takes 10 years or even longer. This "time barrier" leads to: extremely low capital turnover efficiency: huge amounts of capital are tied up in inventory, putting enormous pressure on corporate cash flow; severely delayed market response: the inability to quickly adjust product supply according to market demand; and a process fraught with uncertainty: the aging effect is subject to annual climate cycles that cannot be precisely replicated, resulting in large fluctuations in quality.

[0004] (2) The regulatory measures are crude and singular, and cannot intervene in the micro-reaction process. Currently, the most advanced aging management is limited to macroscopic adjustment of the temperature and humidity of the storage environment (such as underground cellars or earthenware jars). This is an experience-based, indirect, and extremely crude control method with the following drawbacks: It cannot target specific reactions: it can only change the overall ambient temperature (kT term in the Arrhenius equation), and cannot specifically reduce the activation energy of a particular target reaction (such as ethyl acetate formation) or inhibit undesirable reactions (such as acetaldehyde formation). It lacks process specificity: uniform temperature and humidity control affects all hundreds of simultaneous physicochemical processes, which may lead to the simultaneous acceleration or inhibition of beneficial and harmful reactions, making it difficult to achieve targeted flavor optimization. It is energy inefficient: maintaining constant temperature and humidity throughout the entire large cellar consumes enormous amounts of energy, and most of this energy is not effectively used for the target chemical transformations.

[0005] (3) The process status is "black box", and the quality assessment is seriously lagging and subjective. Throughout the multi-year aging period, the true chemical and physical changes within the wine are a completely unknown "black box": There is a lack of in-situ real-time monitoring methods. Existing technologies (such as periodic sampling for chromatographic and mass spectrometric analysis) are destructive, offline, and low-frequency (usually once every few months), only providing "snapshots" of a few discrete time points, completely losing continuous information about reaction kinetics, and making timely intervention impossible when quality deviates. Quality assessment relies on post-processing sensory evaluation: The final quality determination heavily depends on the taster's subjective experience, lacking objective, quantifiable real-time indicators, resulting in a lack of scientific basis and feedback loop for process optimization.

[0006] (4) The understanding of the mechanism is vague, and the inheritance of the technology relies on experience rather than science. Due to the lack of technical means to observe the aging process in real time at the molecular level, the understanding of the microscopic mechanisms by which wine matures remains vague. This leads to: Process optimization falling into an experience-based cycle: Process improvements mainly rely on the oral instruction of experienced craftsmen and large-scale comparative experiments, resulting in high trial-and-error costs, low efficiency, and difficulty in achieving breakthrough innovation. Poor product quality consistency: Due to a lack of understanding of key influencing factors and their mechanisms of action, uncontrollable differences exist in the quality of products from different fermentation pits, different batches, and even different locations within the same jar of wine.

[0007] In conclusion, existing baijiu aging technology is essentially a passive process that relies on "the weather," "time accumulation," and "experience-based guesswork." The industry urgently needs a new aging process that can proactively design reaction paths, monitor reaction progress in real time, and precisely control reaction rates to break free from the shackles of time and achieve a leapfrog improvement in baijiu quality and stable, controllable production. Summary of the Invention

[0008] This application provides a method and system for intelligent directional aging of baijiu based on quantum sensing and multi-physics field synergistic control. It aims to fundamentally change the traditional aging mode that relies on natural time and experience, and realize the visualization, controllability, quantification and efficiency of the aging process of baijiu.

[0009] In a first aspect, embodiments of this application provide a method for intelligent directional aging of baijiu (Chinese liquor) based on the synergistic control of quantum sensing and multi-physics fields, including: S1 uses quantum sensors to detect dynamic information at the molecular scale of the wine; S2, intelligent decision-making and flavor pathway planning reaction pathways based on artificial intelligence and quantum chemical simulation; S3, through the coordinated regulation of multiple physical fields, applies a preset energy stimulus to the wine and guides the aging process.

[0010] In step S1, a micro quantum sensor probe based on diamond nitrogen vacancy color centers is implanted inside the aging container to achieve in-situ, real-time, and non-destructive monitoring of the dynamic information of the wine at the molecular scale. The key molecular dynamics parameters monitored include hydrogen bond network relaxation time T2, characteristic vibrational spectrum shift, and micro viscosity index.

[0011] In step S2, based on the real-time quantum sensing data stream obtained in step S1, combined with the pre-constructed knowledge graph of baijiu flavor molecular reactions, a hybrid artificial intelligence model is used to dynamically plan and optimize the reaction path from the current molecular state to the target flavor state.

[0012] In step S2, a unique digital twin model is established for each jar or batch of wine. The digital twin model includes a quantum chemical calculation module, a molecular dynamics simulation module, and a graph neural network module. Quantum sensing data is mapped into the digital twin model in real time to locate the coordinates of the current wine in the chemical state space. A preset target flavor fingerprint is input, and a reinforcement learning algorithm is used to conduct a virtual experiment in the digital twin to search for the target sequential reaction steps required to reach the target state from the current state.

[0013] In step S3, according to the reaction path prescription planned in step S2, a preset energy excitation is applied to the wine through a programmed spatiotemporal composition physical field sequence to actively guide the aging process.

[0014] In step S3, the multiphysics field includes a terahertz wave field, a coherent alternating magnetic field, a plasma resonance field, and a gradient electrostatic field.

[0015] Secondly, this application provides a smart directional aging system for baijiu (Chinese liquor) based on quantum sensing and multi-physics field synergistic control, comprising: The monitoring unit is used to detect dynamic information at the molecular level of the wine using quantum sensors; The planning unit is used for intelligent decision-making and flavor pathway planning reaction pathways based on artificial intelligence and quantum chemical simulation; The guiding unit is used to apply a preset energy excitation to the wine through the coordinated regulation of multiple physical fields, thereby guiding the aging process.

[0016] The monitoring unit includes a miniature quantum sensor probe based on diamond nitrogen vacancy color centers. The miniature quantum sensor probe is implanted inside the aging container to achieve in-situ, real-time, and non-destructive monitoring of the dynamic information of the wine at the molecular scale. The key molecular dynamics parameters monitored include hydrogen bond network relaxation time T2, characteristic vibrational spectrum shift, and micro viscosity index.

[0017] Thirdly, embodiments of this application provide a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of any of the methods described above.

[0018] Fourthly, embodiments of this application provide a computer device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the steps of any of the methods described above.

[0019] The intelligent directional aging method and system for baijiu based on quantum sensing and multi-physics field synergistic control, as described in this application, has the following beneficial effects: (1) Transform “passive aging” into “active brewing”: transform from an uncontrollable natural process into a designable and programmable intelligent production process. (2) Break down the “time barrier”: by precisely reducing the target reaction energy barrier, the formation cycle of core flavor substances is shortened from “years” to “months” or even “weeks”, achieving an order-of-magnitude efficiency improvement. (3) Achieve “flavor customization”: according to market demand, by adjusting the “target flavor fingerprint” and the corresponding field control “prescription”, products with different flavor focuses (prominent fruit aroma, mellow and mellow flavor, significant aged flavor) can be produced. (4) Ensure “ultimate consistency”: by real-time monitoring and closed-loop control of the molecular state of each batch of products, ensure that different batches of products reach highly consistent preset chemical and sensory standards. (5) Promote “scientific understanding”. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the intelligent directional aging method for baijiu based on the synergistic control of quantum sensing and multi-physics fields in an embodiment of this application. Figure 2 This is a schematic diagram of the structure of the intelligent directional aging system for baijiu based on quantum sensing and multi-physics field synergistic control, as described in an embodiment of this application. Detailed Implementation

[0021] The present application will be further described below with reference to the accompanying drawings and embodiments.

[0022] In the following description, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance. The following description provides multiple embodiments of the invention, which can be substituted or combined with each other. Therefore, this application can also be considered to include all possible combinations of the same and / or different embodiments described. Thus, if one embodiment includes features A, B, and C, and another embodiment includes features B and D, then this application should also be considered to include embodiments containing one or more other possible combinations of features A, B, C, and D, even if such embodiments are not explicitly described in the following text.

[0023] Example 1 like Figure 1 As shown, this application provides a method for intelligent directional aging of baijiu based on quantum sensing and multi-physics field synergistic regulation, including: S1, using quantum sensors to detect dynamic information at the molecular scale of the baijiu; S2, intelligent decision-making and flavor path planning reaction path based on artificial intelligence and quantum chemical simulation; S3, applying a preset energy excitation to the baijiu through multi-physics field synergistic regulation to guide the aging process.

[0024] This application transforms "passive aging" into "active brewing": from an uncontrollable natural process to a designable, programmable, and intelligent production process. By precisely lowering the target reaction energy barrier, the formation cycle of core flavor substances is shortened from "years" to "months" or even "weeks," achieving an order-of-magnitude efficiency improvement and breaking down the "time barrier." Based on market demand, products with different flavor emphases (such as prominent fruit aroma, predominantly mellow, or significantly aged flavor) can be produced by adjusting the "target flavor fingerprint" and corresponding field-controlled "prescription." Through real-time monitoring and closed-loop control of the molecular state of each batch of products, it ensures that different batches meet highly consistent preset chemical and sensory standards.

[0025] Example 2 This application represents a major innovation in the aging (maturation) process of baijiu (Chinese liquor), completely abandoning the traditional paradigm of "passively waiting for natural aging" and proposing a brand-new baijiu aging process of "active perception, intelligent regulation, and directional guidance." Its core lies in: using quantum sensing technology as the "eye" to "see" the molecular dynamics processes within the liquor in real time; and using multi-physics field synergy technology as the "hand" to precisely "guide" the chemical reaction towards a predetermined target path.

[0026] The process flow of this application is a dynamic closed-loop system, mainly consisting of the following three core iterative steps: Step A: Quantum-scale online sensing; Step B: Intelligent decision-making and path planning; Step C: Precise control of multi-physics fields, and then returning to Step A. Through this closed loop, the traditional open-loop process of "storage-waiting-verification" is transformed into a real-time intelligent control process of "monitoring-analysis-control-verification". These will be described in detail below.

[0027] Step A: Quantum Sensing Online Sensing Process Based on Diamond NV Color Centers Technical features: A miniature quantum sensor probe based on diamond nitrogen vacancy (NV) color centers is implanted inside the aging container (such as a ceramic jar or stainless steel can) to achieve in-situ, real-time, and non-destructive monitoring of dynamic information at the molecular scale of the wine.

[0028] Sensing principle: NV centers are atomic-scale defects in diamond crystals, and their electronic spin states are extremely sensitive to surrounding magnetic fields, electric fields, temperature, and stress. By using optical (532nm laser) excitation and microwave manipulation to read their fluorescence or spin coherence time changes, the physicochemical parameters of the wine's microenvironment can be retrieved.

[0029] Key molecular dynamics parameters monitored: (1) Hydrogen bond network relaxation time (T2): directly reflects the strength and kinetics of hydrogen bond binding between water, ethanol and flavor molecules. An increase in T2 is direct microscopic evidence that the taste of the wine tends to be "smooth" and "full".

[0030] (2) Characteristic vibration spectrum shift (ODMR frequency shift): By monitoring the changes in local electric field through the Stark effect, it indirectly reflects the changes in the concentration and distribution of polar and charged molecules (such as organic acids and ions).

[0031] (3) Micro viscosity index: It reflects the changes in the micro fluidity of the wine in real time by correlating parameters such as spin-lattice relaxation time (T1).

[0032] Technological innovation: For the first time, quantum measurement technology is applied to the monitoring of food processing, enabling real-time insight into the complex liquid system of baijiu aging at the nanoscale and millisecond scale, breaking the "black box" status of this process.

[0033] Step B: Intelligent decision-making and flavor pathway planning process based on artificial intelligence and quantum chemical simulation Technical features: Based on the real-time quantum sensing data stream obtained in step A, combined with the pre-constructed knowledge graph of baijiu flavor molecular reactions, a hybrid artificial intelligence model is used to dynamically plan and optimize the optimal "reaction path" from the current molecular state to the target flavor state.

[0034] Digital Twin Model Construction: A unique digital twin is created for each jar / batch of wine. This model integrates: a quantum chemical calculation module (e.g., DFT): used to predict the reaction potential energy surface changes of key flavor substances (such as esters and acids) under different physical fields; a molecular dynamics simulation module: used to simulate the collective behavior and diffusion processes of thousands of molecules in the wine; and a graph neural network (GNN) module: using hundreds of known flavor molecules as nodes and possible chemical reactions as edges to construct a dynamically evolving reaction network graph.

[0035] Real-time path planning algorithm: (1) State assessment: The quantum sensing data is mapped to the digital twin model in real time to accurately locate the coordinates of the current wine in the "chemical state space". (2) Target matching: Input the preset "target flavor fingerprint" (such as the target concentration range of ethyl acetate, the acid-ester ratio threshold, etc.). (3) Path optimization: Using reinforcement learning algorithms (such as deep deterministic policy gradient DDPG), a "virtual experiment" is conducted in the digital twin to quickly search for the optimal sequential reaction steps required to reach the target state from the current state. This is equivalent to "tailor-making" a dynamic and optimal "aging prescription" for this batch of wine.

[0036] Step C: Time-based air conditioning system with multi-physical field coordinated and precise control technology Technical features: Based on the "reaction path prescription" planned in step B, a specific energy excitation is applied to the wine through a precisely programmed spatiotemporal physical field sequence to accelerate the target reaction and inhibit side reactions, thereby actively guiding the aging process.

[0037] Core regulatory field and its role: (1) Terahertz wave field (0.1-10THz): Selective molecular vibration exciter. Its frequency resonates with the vibrational frequencies of intermolecular hydrogen bonds and some functional groups. By emitting THz pulses of a specific frequency, it can "unlock" the key transition state in the target reaction (such as esterification reaction) by precisely weakening the hydrogen bonds or chemical bonds involved, thereby significantly reducing its activation energy and accelerating the targeted reaction.

[0038] (2) Coherent alternating magnetic field (0.01-1T, radio frequency-THz): Electron spin and molecular orientation modulator. Through the magnetophonon coupling effect, it affects the electronic state and spatial orientation of intermediate molecules with unpaired electrons or specific magnetic anisotropy, thereby regulating the selectivity and stereochemistry of the reaction.

[0039] (3) Plasma Resonance Field (LSPR): Localized reaction "hot spot" generator. A metal nanostructure array is constructed on the inner wall of the container or on a special carrier, and an extremely strong local electromagnetic field is generated by laser excitation. This field can greatly enhance the polarizability and collision probability of reactants at the nanoscale, creating a micro-region high-efficiency reactor for reactions that require high energy (such as some oxidation reactions).

[0040] (4) Gradient electrostatic field (1-100kV / m): reactant micro-region enrichment separator. A non-uniform electric field is formed inside the container. By utilizing the difference in electric dipole moments of different molecules, the directional migration and local concentration increase of reactants such as acids and alcohols at the microscale are realized, thereby breaking the macroscopic diffusion limitation and greatly improving the reaction rate.

[0041] Technological innovation: It pioneered a multi-physical field synergistic control mode for the aging system of baijiu. This process is no longer a simple temperature and humidity adjustment, but rather "delivers" different forms and parameters of physical fields according to the microscopic needs of different reaction steps, realizing a leap from "macro-environmental control" to "precision surgery of molecular processes".

[0042] Example 3 With the goal of "accelerating ethyl acetate synthesis and optimizing taste", a single controlled cycle (e.g., lasting 24 hours) of this process can be implemented as follows: (1) Sensing stage (continuous): The quantum sensor continuously reports the T2 value of the hydrogen bond network and changes in the local microenvironment. (2) Decision stage (every hour): The AI ​​system judges that the current esterification reaction rate is lower than expected. Digital twin simulation found that the main limiting factor is the insufficient effective collision frequency of acetic acid and ethanol molecules and the high transition state energy barrier. (3) Regulation stage (implementing a new "prescription"): First 8 hours: Apply a gradient electrostatic field to enrich the regions of acetic acid molecules with partial positive charge and ethanol molecules with partial negative charge, respectively, and increase the local concentration. Middle 8 hours: Apply a terahertz pulse field of a specific frequency (such as 3.4 THz) to the enriched region. This frequency is specifically designed to excite the stretching vibration of the CO bond to be formed in the transition state of the esterification reaction, soften the chemical bond, and significantly reduce the reaction energy barrier. Last 8 hours: Apply a mild alternating magnetic field and turn off other fields to stabilize the newly generated ester molecules and promote their formation of an ordered association structure with the surrounding water molecules (corresponding to the taste of "mellowing"). At the same time, the quantum sensor detects that the T2 value begins to rise significantly. (4) Verification and iteration: After 24 hours, the system compares whether the changing trend of the quantum sensing parameters is consistent with the expectation, and can fine-tune the model based on the results of offline micro-sampling analysis (such as GC-MS) before entering the next control loop.

[0043] This application transforms "passive aging" into "active brewing": from an uncontrollable natural process to a designable, programmable, and intelligent production process. By precisely lowering the target reaction energy barrier, the formation cycle of core flavor substances is shortened from "years" to "months" or even "weeks," achieving an order-of-magnitude efficiency improvement and breaking down the "time barrier." Based on market demand, products with different flavor emphases (prominent fruit aroma, predominantly mellow, and significantly aged) can be produced by adjusting the "target flavor fingerprint" and corresponding field-controlled "prescription." Through real-time monitoring and closed-loop control of the molecular state of each batch of products, it ensures that different batches meet highly consistent preset chemical and sensory standards. The high spatiotemporal resolution molecular dynamics data generated by this process will provide unprecedented data support for ultimately revealing the scientific essence of baijiu aging, promoting the development of brewing science from an empirical science to a precision science.

[0044] like Figure 2As shown, this application also provides a smart directional aging system for baijiu based on quantum sensing and multi-physics field synergistic regulation, including: a monitoring unit 201, used to detect dynamic information at the molecular scale of the baijiu using a quantum sensor; a planning unit 202, used for intelligent decision-making and flavor path planning reaction paths based on artificial intelligence and quantum chemical simulation; and a guiding unit 203, used to apply a preset energy excitation to the baijiu through multi-physics field synergistic regulation to guide the aging process.

[0045] The monitoring unit includes a miniature quantum sensor probe based on diamond nitrogen vacancy color centers. The miniature quantum sensor probe is implanted inside the aging container to achieve in-situ, real-time, and non-destructive monitoring of the dynamic information of the wine at the molecular scale. The key molecular dynamics parameters monitored include hydrogen bond network relaxation time T2, characteristic vibrational spectrum shift, and micro viscosity index.

[0046] In this application, the embodiments of the intelligent directional aging system for baijiu based on the coordinated control of quantum sensing and multi-physics fields are basically similar to the embodiments of the intelligent directional aging method for baijiu based on the coordinated control of quantum sensing and multi-physics fields. For relevant details, please refer to the introduction of the embodiments of the intelligent directional aging method for baijiu based on the coordinated control of quantum sensing and multi-physics fields.

[0047] This application also provides a computer device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the steps of any of the methods described above.

[0048] This invention also provides a computer-readable storage medium storing a computer program that, when executed by a processor, implements the steps of the aforementioned intelligent directional aging method for baijiu based on the coordinated control of quantum sensing and multi-physics fields. The computer-readable storage medium can be, but is not limited to, any type of disk, including floppy disks, optical disks, DVDs, CD-ROMs, microdrives, as well as magneto-optical disks, ROMs, RAMs, EPROMs, EEPROMs, DRAMs, VRAMs, flash memory devices, magnetic cards or optical cards, nanosystems (including molecular memory ICs), or any type of medium or device suitable for storing instructions and / or data.

[0049] In the several embodiments provided in this application, it should be understood that the disclosed apparatus and methods can be implemented in other ways. The apparatus embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components may be combined, or integrated into another system, or some features may be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed may be through some interfaces, indirect coupling or communication connection of devices or units, and may be electrical, mechanical, or other forms.

[0050] In the various embodiments of the present invention, all functional units can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be implemented in hardware or in the form of hardware plus software functional units.

[0051] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for intelligent directional aging of baijiu (Chinese liquor) based on quantum sensing and multi-physics field synergistic control, characterized in that, include: S1 uses quantum sensors to detect dynamic information at the molecular scale of the wine; S2, intelligent decision-making and flavor pathway planning reaction pathways based on artificial intelligence and quantum chemical simulation; S3, through the coordinated regulation of multiple physical fields, applies a preset energy stimulus to the wine and guides the aging process.

2. The intelligent directional aging method for baijiu based on quantum sensing and multi-physics field synergistic control as described in claim 1, characterized in that, In step S1, a micro quantum sensor probe based on diamond nitrogen vacancy color centers is implanted inside the aging container to achieve in-situ, real-time, and non-destructive monitoring of the dynamic information of the wine at the molecular scale. The key molecular dynamics parameters monitored include hydrogen bond network relaxation time T2, characteristic vibrational spectrum shift, and micro viscosity index.

3. The intelligent directional aging method for baijiu based on quantum sensing and multi-physics field synergistic control as described in claim 1 or 2, characterized in that, In step S2, based on the real-time quantum sensing data stream obtained in step S1, combined with the pre-constructed knowledge graph of baijiu flavor molecular reactions, a hybrid artificial intelligence model is used to dynamically plan and optimize the reaction path from the current molecular state to the target flavor state.

4. The intelligent directional aging method for baijiu based on quantum sensing and multi-physics field synergistic control as described in claim 3, characterized in that, In step S2, a unique digital twin model is established for each jar or batch of wine. The digital twin model includes a quantum chemical calculation module, a molecular dynamics simulation module, and a graph neural network module. Quantum sensing data is mapped into the digital twin model in real time to locate the coordinates of the current wine in the chemical state space. A preset target flavor fingerprint is input, and a reinforcement learning algorithm is used to conduct a virtual experiment in the digital twin to search for the target sequential reaction steps required to reach the target state from the current state.

5. The intelligent directional aging method for baijiu based on quantum sensing and multi-physics field synergistic control as described in claim 1 or 2, characterized in that, In step S3, according to the reaction path prescription planned in step S2, a preset energy excitation is applied to the wine through a programmed spatiotemporal composition physical field sequence to actively guide the aging process.

6. The intelligent directional aging method for baijiu based on quantum sensing and multi-physics field synergistic control as described in claim 1 or 2, characterized in that, In step S3, the multiphysics field includes a terahertz wave field, a coherent alternating magnetic field, a plasma resonance field, and a gradient electrostatic field.

7. A smart directional aging system for baijiu (Chinese liquor) based on quantum sensing and multi-physics field synergistic control, characterized in that, include: The monitoring unit is used to detect dynamic information at the molecular level of the wine using quantum sensors; The planning unit is used for intelligent decision-making and flavor pathway planning reaction pathways based on artificial intelligence and quantum chemical simulation; The guiding unit is used to apply a preset energy excitation to the wine through the coordinated regulation of multiple physical fields, thereby guiding the aging process.

8. The intelligent directional aging system for baijiu based on quantum sensing and multi-physics field synergistic control as described in claim 7, characterized in that, The monitoring unit includes a miniature quantum sensor probe based on diamond nitrogen vacancy color centers. The miniature quantum sensor probe is implanted inside the aging container to achieve in-situ, real-time, and non-destructive monitoring of the dynamic information of the wine at the molecular scale. The key molecular dynamics parameters monitored include hydrogen bond network relaxation time T2, characteristic vibrational spectrum shift, and micro viscosity index.

9. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the program is executed by a processor, it implements the steps of the method described in any one of claims 1-6.

10. A computer device, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that, When the processor executes the program, it implements the steps of the method according to any one of claims 1-6.

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