A multi-stage progressive circulation liquor blending process

Abstract

This invention discloses a multi-stage progressive cyclical baijiu blending process, belonging to the field of baijiu brewing technology. It sequentially executes: first-stage raw liquor blending and first-stage cycle; second-stage bulk base liquor blending and second-stage cycle; third-stage long-term cycle of reserve base liquor; third-stage finished product shaping blending; and fourth-stage finished product homogenization cycle. When the liquor in each storage tank is reduced to half its volume, qualified liquor of the same specification is added, and an infinite cycle is initiated within the tank. Homogenization is performed pre-hoisted during the raw liquor storage stage, layer by layer eliminating batch-to-batch flavor deviations caused by fermentation in the cellars. This invention constructs a four-stage cyclical system covering raw liquor—bulk base liquor—reserve base liquor—finished product, differing from the traditional single-stage cycle model of only finished product. Dynamic half-tank replenishment and circulation accelerate the aging of the liquor, shortening the aging period by 42% and increasing tank turnover by 25%. No new equipment is required, reducing manual quality control correction costs by 81.8%, and the batch-to-batch taste difference is only 0.4 points, significantly improving flavor consistency.

Description

Technical Field

[0001] This invention relates to the field of baijiu brewing technology, specifically a multi-stage progressive cyclic baijiu blending process. Background Technology

[0002] Traditional baijiu blending uses base liquors of different cellar ages, fermentation cycles, and flavors as raw materials, employing a one-time mixing and blending process, followed by simple settling and direct bottling. It relies on tasters to manually fine-tune and balance the flavor batch by batch, resulting in significant deviations in aroma, taste, and smoothness between batches and poor product flavor consistency.

[0003] Existing patent CN102382745A discloses a three-stage progressive blending and segmented earthenware jar aging cycle process, which stabilizes the liquor body through coarse blending, re-blending, and fine blending combined with segmented jar aging. However, this technology has obvious defects: 1. Multi-stage static earthenware jar storage is adopted, which has a long storage period, requires a large number of supporting storage tanks and earthenware jars, and results in a large storage volume of base liquor, which occupies a large amount of storage space and working capital for enterprises. 2. The process is complicated. The classification of raw wine, multiple transfers of the wine to different tanks, and staged settling increase the workload of on-site management and recording. The efficiency of wine circulation is low and the supply guarantee capacity is insufficient during peak season. 3. It relies on static aging in ceramic jars, and multiple blending processes require extremely high precision in measurement and evaluation. The high investment threshold in equipment and manpower makes it difficult for small and medium-sized wineries to implement and promote. 4. A single cycle is set only at the finished product stage. There is no homogenization cycle process during the storage of raw wine and bulk base wine. The inherent quality deviations of raw materials caused by the cellar and fermentation can only be corrected at the finished product stage. The workload of manual correction is large and the improvement of quality stability is limited.

[0004] The core reason for the fluctuations in the quality of existing technologies: 1. Differences in cellar mud microorganisms, fermentation temperature and humidity, and fermentation time result in significant natural differences in the content of esters, alcohols, and acids in the flavor compounds of each batch of raw wine; 2. Traditional single-blending involves only simple physical mixing, resulting in insufficient association of flavor substances and an unstable microscopic system of the liquor; 3. The lack of pre-processing homogenization and circulation of raw materials makes it impossible to offset the quality deviations at the front end through stratification. Relying solely on a single adjustment at the finished product end makes correction difficult. 4. Static storage results in slow aging, a long aging period for the wine, and low turnover rate of storage tanks.

[0005] Therefore, we proposed a multi-stage progressive cyclical baijiu blending process to solve the problems mentioned above. Summary of the Invention

[0006] The purpose of this invention is to provide a multi-level progressive cycle of baijiu blending process to solve the problems in the current baijiu brewing industry mentioned in the background: (1) overcoming the defects of the traditional single static blending mode of baijiu, where the inherent quality difference of the raw liquor leads to large fluctuations in the taste and aroma of each batch of finished product; (2) constructing a four-level progressive closed-loop infinite cycle system of raw liquor - bulk base liquor - reserve base liquor - finished liquor, combined with three-level layered blending, eliminating flavor deviations layer by layer from the source of raw materials, and realizing continuous standardized production of large-scale baijiu; (3) solving the problems of long storage cycle, high storage capital occupation, slow turnover of static jar storage, and high threshold for implementation in the comparative patent CN102382745A; shortening the aging cycle of liquor, improving the turnover efficiency of storage tanks, reducing the cost of manual quality control correction, and implementing the process without adding new production equipment.

[0007] This invention breaks away from the traditional production logic of "storage before blending, and only single-stage circulation of finished products". It moves the blending and homogenization circulation processes to the entire process of storing raw wine and bulk base wine, forming an integrated process of three-level layered blending + four-level progressive infinite circulation. The four-level circulation corresponds to the first-level homogenization of raw wine, the second-level homogenization of bulk base wine, the third-level long-term homogenization of reserve base wine, and the fourth-level final homogenization of finished products. The layered and step-by-step elimination of the quality deviation of the wine achieves the steady-state equilibrium of the wine throughout the entire chain.

[0008] To achieve the above objectives, the present invention provides the following technical solution: a multi-stage progressive cyclic blending process for baijiu (Chinese liquor).

[0009] The complete process consists of five core steps: Level 1 blending and endless cycle, Level 2 blending and endless cycle, Level 3 reserve base liquor and endless cycle, Level 3 finished product shaping and blending, and Level 4 finished product and endless cycle.

[0010] Step 1: First-level blending, first-level infinite loop (homologization and circulation of the original spirit) Raw spirits from different cellars, fermentation cycles, and grades are pre-combined according to their flavor characteristics and stored separately in dedicated raw spirit storage tanks to achieve centralized management of raw spirits of the same style and reduce the quality gap between single batches of raw spirits in advance.

[0011] When the liquid in the storage tank is consumed to half of the tank's volume, it is replenished with original liquor of the same style that has passed physical and chemical testing and professional evaluation to complete the first stage of blending; the closed-loop first stage infinite circulation of the storage tank's internal pipeline is started to continuously circulate and blend, offsetting the flavor deviations caused by single cellar and single batch fermentation, and stabilizing the basic aroma and taste style of the original liquor in a single tank.

[0012] Level 1 blending includes three sub-application scenarios: ① Blending and cycling of single-grain / multi-grain base liquors: Single-grain liquors have a prominent aged aroma but lack cleanliness, while multi-grain liquors are mellow and sweet but have a noticeable new aroma; blending takes into account the advantages of both, and the ratio is gradually increased as the storage time of multi-grain liquors is extended. ② Blending and circulation of flavoring liquor: Select a blend of flavoring liquor with mellow aged lees and a pleasant complex aroma, blend and homogenize it, and use it to enhance the characteristics of the liquor and make up for the defects of the base liquor in the later stage; ③ Blending and recycling of aged liquors aged over ten years: using a blend of Grade A, Grade B, double-bottom, and old cellar liquors to enhance the aged aroma of the finished product and improve its quality.

[0013] Step 2: Secondary blending, secondary infinite cycle (mass base liquor homogenization cycle) Based on standardized product quality parameters, multiple tanks of stable raw liquor that have completed primary homogenization are selected for secondary blending to produce bulk base liquor for finished products. After blending, the secondary closed-loop infinite circulation within the tank is initiated to unify the overall flavor of the mixed raw liquor from multiple tanks, eliminate quality gaps caused by the combination of multiple raw liquors, and ensure that the bulk base liquor has a long-term coordinated and unified style.

[0014] Step 3: Three-stage infinite cycle (long-term homogenization cycle of reserve base wine) After secondary blending, the bulk base liquor is transferred to large storage tanks of 100 to 500 tons for long-term storage. When the liquor in the storage tanks is used up to 1 / 2 of the volume, the same homogeneous bulk base liquor of the same specification is continuously added and the three-stage infinite cycle is started.

[0015] On the one hand, it ensures that there are no significant batch differences in the base liquor taken in multiple batches, stabilizing the raw materials for blending the finished product at the end; on the other hand, the flow circulation accelerates the collision and association of flavor molecules in the liquor, greatly shortens the aging period of the liquor, and improves the turnover rate of storage tanks.

[0016] Step 4: Three-stage blending (finished product shaping blending) Based on the flavor positioning of different product lines, multiple bulk base liquors that have undergone three-stage homogenization and stabilization are scientifically blended to complete the final liquor body shaping and blending.

[0017] Since the raw materials and bulk base liquor have completed two-stage homogenization cycles, the quality fluctuations of the raw materials are minimal, which greatly reduces the frequency and workload of manual evaluation and correction in the finished product stage.

[0018] Step 5: Four-level infinite loop (final homogenization loop of finished product) After the third-stage blending is completed and the physicochemical and tasting tests are passed, the finished wine is transferred to a finished product turnover tank for temporary storage. When the wine in the turnover tank is consumed to half its volume, new blended qualified finished wine is added and the fourth-stage closed-loop infinite circulation is started to completely eliminate the slight flavor fluctuations of the finished wine before bottling and ensure that the internal quality of all batches of finished wine leaving the factory is highly consistent.

[0019] 3. Core Innovations of this Invention (1) Innovation in the entire process of pre-process Unlike traditional processes and the model of CN102382745A which only sets up a cycle at the finished product stage, this invention moves the blending and homogenization cycle to the raw wine storage stage, controlling quality deviations from the source of raw materials. The cycle system covers the entire production chain of raw wine, bulk base wine, reserve base wine and finished product, rather than just a single homogenization at the end.

[0020] (2) Innovation of a four-level progressive closed-loop circulation system Existing technologies only set up a single-level cycle for the finished product; this invention features a unique four-level layered infinite cycle: a first-level cycle for raw liquor, a second-level cycle for bulk base liquor, a third-level long-term cycle for reserve base liquor, and a fourth-level final cycle for the finished product. The four levels digest flavor deviations layer by layer, replacing the traditional one-time blending before bottling.

[0021] (3) Three-level hierarchical coordination and supporting circular management innovation The system consists of a first-level blending process for pre-blending raw liquor, a second-level blending process for bulk base liquor shaping, and a third-level blending process for finished product shaping. Each of these processes is matched with a four-level cyclical process to gradually eliminate quality fluctuations. In contrast, the patented design without layered pre-blending means that raw material deviations can only be corrected at the finished product stage, which is very difficult to rectify.

[0022] (4) Innovation of dynamic half-tank feeding and circulation process When the liquid in each storage tank is consumed to half its capacity, it is replenished simultaneously and continuously circulated for homogenization. Dynamic flow association is adopted to replace the existing technology of one-time blending followed by long-term static aging, which continuously stabilizes the micro-flavor system of the liquor and accelerates the aging of the liquor.

[0023] Compared with the prior art, the beneficial effects of the present invention are: (1) Improved quality stability of raw materials The batch-to-batch score difference of raw liquor produced by traditional methods is 8.3 points; the score difference of process CN102382745A is 3.1 points; the batch-to-batch score difference of raw liquor produced by the first-stage cyclic homogenization of this invention is only 3.1 points, and the consistency of style of raw liquor in a single tank is significantly better than that of the traditional single-storage mode.

[0024] (2) The flavor fluctuation of bulk base spirits has narrowed significantly. The base liquor batches that did not use the two-stage recycling method had a score difference of 3.4 points; the score difference of bulk base liquors that underwent two-stage infinite recycling narrowed to 1.1 points, resulting in a full-bodied and harmonious liquor, providing standardized and stable raw materials for blending the finished product.

[0025] (3) Significantly improved consistency of finished product batches Traditional single-blending results in a 1.6-point difference in the finished product score between batches; the finished product score difference of this invention, with three-stage blending and four-stage infinite cycle, is only 0.4 points, with minimal fluctuation in taste; a blind tasting test by 20 consumers showed that the new process improves the smoothness and drinking comfort of the liquor, and significantly reduces post-drinking symptoms such as dry mouth and headache.

[0026] (4) Improved warehousing and turnover efficiency ①No new storage tanks, conveying and circulation equipment are required; it can be implemented using the existing pipelines and storage tanks of the winery. There are no external additives throughout the process, which meets the production standards for pure grain solid-state liquor. ② The aging period of the liquor is shortened by 42% compared with the traditional process; the turnover of base liquor reserves is increased by 25% under the same storage tank volume, and the storage space and capital occupation are reduced; (5) Quality control labor costs have decreased significantly. After 20 batches of continuous production verification: the traditional process requires an average of 11 manual flavor adjustments per batch of finished product; the number of corrections required by the process of this invention is reduced to 2, and the cost of manual quality control correction is reduced by 81.8%; market research shows that consumer satisfaction with the new process products has increased by 11.4%, the reputation of each batch is balanced, and the stability of brand quality has been significantly enhanced. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the process of the present invention; Figure 2 The blending combination and tasting results of single-grain base liquor and multi-grain base liquor in Example 1 of the present invention; Figure 3 The blending combination and evaluation results of the flavoring wine in Example 1 of this invention; Figure 4 This is a schematic diagram of the blending combination and tasting results of aged wine in Embodiment 1 of the present invention; Figure 5 This is a chart showing the combination ratio experiment in Embodiment 2 of the present invention; Figure 6 The evaluation results are from Example 2 of this invention; Figure 7 The results of blind tasting and scoring of wine samples from three different processes used in the experimental comparison of this invention; Figure 8 This is the result of a parallel taste comparison evaluation conducted between the non-circulating control group and the secondary circulating treatment group in the experimental comparison of this invention; Figure 9 The results of blind tasting of 11 batches of traditional single-blending cycle finished wine and 11 batches of finished wine using the three-stage blending + four-stage infinite cycle process are presented in the experimental comparison of this invention. Figure 10 The results of blind tasting were used to compare five batches of traditional single-blending cycle finished wine and five batches of finished wine using the three-stage blending + four-stage infinite cycle process in this experiment. Figure 11 This is the market acceptance result of the traditional single-cycle mixing process and the new process of this invention; Figure 12 This serves as a comparative verification of the human resource costs for quality control in this invention. Detailed Implementation

[0028] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] Example 1: Level 1 blending, Level 1 infinite loop.

[0030] When the storage container for raw spirits is 1 / 3 to 1 / 2 empty, the first-stage blending is carried out. Raw spirits that meet the taste and physicochemical standards are poured into the storage container, and the process is repeated indefinitely to maintain the inherent style and quality stability of each type of raw spirit. The blending and circulation of raw spirits includes blending and circulation of single-grain and multi-grain raw spirits, blending and circulation of flavored spirits, blending and circulation of aged spirits, and so on.

[0031] The blending and recycling of single-grain and multi-grain base spirits. Single-grain spirits, with their long aging time, possess a mellow aroma but lack clarity and have a slightly mixed finish; multi-grain spirits, without long-term aging, while lacking a mellow aroma, have a fuller body and a smoother, sweeter, and cleaner finish than single-grain spirits. For example... Figure 2 As shown.

[0032] Analysis reveals that formula #1 exhibits a prominent single-grain spirit style, while formulas #2, #3, and #4, with their multi-grain and single-grain spirit styles, achieve a fusion. However, formulas #3 and #4 have slightly fresher aromas and a more pronounced earthy taste, affecting the cleanliness of the spirit. Formula #2 combines the advantages of both single-grain and multi-grain spirits in its aroma and taste, demonstrating better performance in this experiment. For a period, the blending ratio of single-grain and multi-grain spirits was maintained within the range of formula #2. The optimal blending formula was chosen to balance the styles of both, initially increasing the proportion of aged single-grain spirit; as the storage time of the multi-grain spirit increased, the proportion of multi-grain spirit was gradually increased, with continuous closed-loop circulation in the tank for at least 24 hours until the flavor of the spirit was uniform and consistent.

[0033] 2. Blending and circulation of flavoring wine: Flavoring spirits are liquors with typical styles and distinct characteristics, used to enhance product features, compensate for deficiencies in base liquors, and elevate the overall quality of the spirit. The following three batches of flavoring spirits exhibit differences in quality characteristics: the first batch has a prominent aged lees flavor and a full-bodied taste; the second batch has a prominent aged aroma with a slight earthy note; and the third batch has a complex and pleasant aged aroma. Blending combinations and tasting results are available in [link to details]. Figure 3 .

[0034] Analysis shows that Formula #2 is superior to other combinations in terms of the richness and complexity of its aroma, as well as the harmony and comfort of its body. Therefore, Formula #2 was chosen for blending and endlessly repeating flavoring wines.

[0035] 3. Blending and recycling of aged wines: Aged liquor, also known as aged spirits, is generally baijiu (Chinese white liquor) stored for more than ten years. Aged liquor is primarily used to enhance the aged aroma of a product, playing a crucial role in elevating its quality. The base liquor is mainly composed of aged spirits. Aged liquor grades include Grade A, Grade B, double-distillation aged liquor, and old-cellar aged liquor, etc. Blending combinations and tasting results can be found in [link to details]. Figure 4 .

[0036] Based on comprehensive evaluation results, Formula #1 was selected for blending and combining aged wines and flavoring wines in an infinite cycle.

[0037] Example 2: Secondary blending, secondary infinite loop.

[0038] Bulk base liquor blending, also known as secondary blending, involves combining base liquors with different characteristics according to certain quality standards. Bulk base liquor forms the main base for the finished product and consists of multiple base liquors. The blending and combination of bulk base liquors is a secondary, infinite cycle. This cycle ensures that the style of the bulk base liquors becomes harmonious and stable, directly determining the overall style and quality stability of the product.

[0039] Combination ratio test, such as Figure 5 As shown; Evaluation results are as follows Figure 6 As shown; Similarly, after comprehensive evaluation and selection, Formula #3 was chosen for blending and endlessly cycling of bulk base spirits.

[0040] Example 3: Three-level blending, with three-level and four-level blending in an infinite loop.

[0041] Both the blending of raw spirits and the blending of bulk base spirits lay a solid foundation and provide a guarantee for the blending of finished spirits. The storage containers for base spirits are gradually being adjusted to large containers of 100-500 tons. Bulk base spirits and other major base spirits are poured into these large containers for a three-stage, unlimited circulation process to ensure consistent quality between batches of base spirits.

[0042] The blending of finished wine is a three-stage blending process. Based on the product's style characteristics, various base wines are scientifically combined and blended. After passing the inspection, the finished wine is poured from the blending tank into a transfer tank for a four-stage infinite cycle, which completely eliminates minor fluctuations and differences between batches, ensuring that the product's internal quality remains consistent and ultimately achieving a high-quality product that meets the needs of the market and consumers.

[0043] Experimental comparison Raw material performance (comparison of traditional process + CN102382745A patented process) This event organized 10 professional judges, including 5 national-level and 5 provincial-level baijiu judges, to conduct blind tastings and scoring of baijiu samples from three different production processes. The data comparison is as follows: Figure 7 .

[0044] The score differences clearly show that the traditional process resulted in a score difference of up to 8.3 points, with significant fluctuations in taste and quality between batches and insufficient stability. The patented process (CN102382745A) effectively reduced the quality gap, while the original liquor processed through primary blending and primary recycling processes had a score difference of only 3.1 points, demonstrating the best performance in terms of taste consistency and batch stability among the three schemes.

[0045] 2. Effects of using base spirits Ten professional judges, including national and provincial-level liquor judges, selected ten consecutive batches of base liquor and conducted parallel taste evaluation experiments comparing a non-circulated control group and a secondary-circulation treatment group. Figure 8 As shown.

[0046] According to the evaluation data, the batch score difference of the un-circulated wine sample was 3.4 points, with large fluctuations in taste and weak batch stability; the batch score difference of the base wine after the secondary circulation treatment narrowed to 1.1 points, and the highest and lowest scores improved overall.

[0047] The experimental results fully verify that the two-stage recycling process can effectively optimize the flavor structure of the base liquor, making the taste of the liquor more harmonious and full-bodied, significantly reducing the flavor differences between batches, significantly improving the quality stability and flavor consistency of the base liquor, effectively consolidating the quality foundation of the base liquor, and providing strong technological support for the standardization, quality stabilization and large-scale production of the subsequent finished product blending.

[0048] 3. Finished product effect Ten professional judges, including national and provincial-level baijiu (Chinese liquor) judges, conducted a blind tasting of 11 batches of traditional single-blending baijiu and 11 batches of baijiu using a three-stage blending + four-stage infinite cycle process. Figure 9 As shown.

[0049] According to the evaluation data, the batch-to-batch score difference of traditional single-blending cycle finished wine is 1.6 points, with slightly higher taste fluctuations and relatively stable batch stability; finished wine using the three-stage blending and four-stage infinite cycle process has a batch score difference narrowed to 0.4 points, with less taste fluctuations, higher batch stability, and a simultaneous improvement in overall evaluation score.

[0050] The experimental results fully verify that the three-stage blending and four-stage infinite cycle process can effectively and stably improve the overall quality of the finished wine, significantly reduce the taste deviation between different batches of wine, and significantly improve the consistency of the flavor of the finished product, making it suitable for large-scale standardized production.

[0051] A blind tasting comparison test was conducted with 20 consumers selected from various markets. Five batches of traditional single-blending cycle finished wine and five batches of finished wine using a three-stage blending + four-stage infinite cycle process were selected as samples. Each serving was 250 ml. Evaluations were conducted focusing on the initial taste and post-drinking experience. Results are as follows: Figure 10 As shown.

[0052] Test conclusion: Compared with traditional processes, the three-stage blending + four-stage infinite cycle process can significantly improve the smoothness and drinking comfort of the wine, greatly reduce the dry mouth, headache and physical discomfort after drinking, and effectively narrow the quality fluctuations between batches. The drinking experience and quality stability of the product are significantly improved.

[0053] 4. Comprehensive additional benefits (1) The entire process is based on existing storage tanks and pipelines, without the need for new equipment; the circulation process does not require any additional additives, does not change the natural properties of the liquor, and meets the production standards for pure grain liquor.

[0054] (2) After adopting the three-stage blending and four-stage infinite cycle process, the aging period of the liquor is shortened by 42% compared with the traditional process; under the same tank capacity, the turnover of base liquor reserves is increased by 25%, and the utilization rate of storage resources and production turnover efficiency are significantly improved.

[0055] (3) Market satisfaction verification: A market satisfaction survey was conducted on 5 batches of products to compare the market acceptance of the traditional single-cycle blending process with the new process. The data is as follows: Figure 11 As shown.

[0056] The survey results show that market satisfaction with the new process products increased by 11.4%, and the satisfaction performance of each batch was more balanced, the product quality stability was stronger, and the brand's reputation for quality was significantly improved.

[0057] (4) Comparison and verification of quality control manpower costs, such as Figure 12 As shown.

[0058] As shown in the statistics above, compared with the traditional post-storage recycling process, the four-stage layered recycling process of this invention can control the quality deviation of the wine from the source, and basically eliminate the need for manual correction in the later stages. Verified through 20 batches of production, the traditional single-blending and recycling process requires 11 manual quality adjustments in the finished wine; after adopting the three-stage blending and four-stage infinite recycling process, the number of corrections is reduced to 2, resulting in an 81.8% reduction in long-term quality control labor costs. It combines the dual benefits of stable quality and cost reduction, demonstrating significant overall advantages.

[0059] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A multi-stage progressive cyclic blending process for baijiu (Chinese liquor), characterized in that, The process includes a three-level layered blending process and a four-level progressive closed-loop infinite cycle process. The overall process sequentially includes first-level blending and first-level infinite cycle, second-level blending and second-level infinite cycle, third-level infinite cycle storage, third-level finished product shaping and blending, and fourth-level finished product infinite cycle. When the liquor in each level of storage tank is consumed to half of the tank volume, qualified liquor of the same specification is added and the corresponding level of tank closed-loop infinite cycle homogenization is started. Layer by layer, batch deviations in liquor flavor are offset, achieving stable quality throughout the entire chain from raw liquor to finished product.

2. The multi-stage progressive cyclic blending process for baijiu (Chinese liquor) according to claim 1, characterized in that: The specific steps of the first-level blending and the first-level infinite loop are as follows: Different batches, grades, and flavors of raw spirits are pre-blended according to flavor standards and transferred to raw spirit storage tanks for settling. When the liquid level in the storage tank drops to half its volume, raw spirits of the same style that have passed physical and chemical analysis and tasting tests are added to complete the first-stage blending. Subsequently, the first-stage closed-loop infinite circulation within the tank is started to continuously blend the spirits, eliminating the flavor differences caused by fermentation in a single cellar or batch of raw spirits and unifying the basic style of the raw spirits in a single tank. The raw spirit blending cycle includes three subdivided blending scenarios: single-grain / multi-grain raw spirit combination, flavoring spirit blending, and blending of spirits aged for more than ten years.

3. The multi-stage progressive cyclic blending process for baijiu (Chinese liquor) according to claim 1, characterized in that, The blending and circulation of single-grain base liquor and multi-grain base liquor is based on the standard of balancing aged aroma and smooth, sweet and refreshing taste. As the storage period of multi-grain base liquor is extended, the proportion of multi-grain liquor used is gradually increased. The blending of flavoring liquor selects a formula with a harmonious complex aged aroma and a mellow and comfortable body, and the blending of aged liquor uses a combination of Grade A, Grade B, double-distilled liquor, and old cellar liquor to enhance the aged aroma level of the liquor.

4. The multi-stage progressive cyclic blending process for baijiu (Chinese liquor) according to claim 1, characterized in that, The specific steps of the secondary blending and the secondary infinite loop are as follows: Multiple tanks of stable base liquor, which have undergone primary blending and primary infinite cycle homogenization, are selected and then blended in a secondary blending process according to the product's standardized quality formula to form the main bulk base liquor of the finished product. After blending, a secondary closed-loop infinite cycle is initiated within the tank to unify the overall flavor of the bulk base liquor after the blending of multiple tanks of base liquor, thus eliminating quality fluctuations caused by the combination of multiple tanks of base liquor.

5. The multi-stage progressive cyclic blending process for baijiu (Chinese liquor) according to claim 1, characterized in that, The three-level infinite cycle reserve steps are as follows: After secondary blending and homogenization, the bulk base liquor is transferred to large storage tanks of 100-500 tons for long-term storage. When the liquor in the storage tank is consumed to half its volume, the same type of bulk base liquor is continuously added and a three-stage infinite cycle is started. During the process of taking out the liquor in batches, the quality of the base liquor is maintained without batch differences, while accelerating the association of flavor substances in the liquor and shortening the natural aging period of the liquor.

6. The multi-stage progressive cyclic blending process for baijiu (Chinese liquor) according to claim 1, characterized in that, The three-stage finished product shaping and blending steps are as follows: based on the exclusive flavor positioning of the target product, multiple bulk base wines that have been homogenized and stabilized through three-stage infinite cycles are selected and blended to complete the shaping and blending of the finished wine; relying on the stable raw material foundation of the first, second and third stages of circulation at the front end, the workload of manual flavor correction in the finished product stage is greatly reduced.

7. The multi-stage progressive cyclic blending process for baijiu (Chinese liquor) according to claim 1, characterized in that: The specific steps of the four-level finished product infinite cycle are as follows: After the third-stage blending is completed and the finished wine passes the inspection, it is transferred to the finished product turnover tank for temporary storage. When the wine in the turnover tank is consumed to half of its volume, new blended qualified finished wine is continuously added and a four-stage closed-loop infinite cycle is carried out to eliminate slight flavor fluctuations in the finished wine before bottling and achieve a high degree of consistency in the quality of the finished wine across all batches.

8. The multi-stage progressive cyclic blending process for baijiu (Chinese liquor) according to claim 1, characterized in that, The entire process utilizes only existing storage tanks and pipelines to complete each stage of circulation and homogenization, without the need for additional specialized equipment; the entire process does not add any external flavoring additives, preserving the natural body properties of pure grain liquor.

9. The multi-stage progressive cyclic blending process for baijiu (Chinese liquor) according to claim 1, characterized in that: The dynamic replenishment and homogenization of each stage of the infinite cycle replaces the traditional one-time blending and static settling, shortening the aging period of the liquor by 42% compared to the traditional single blending process, and increasing the turnover of base liquor by 25% under the same storage tank volume.

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