1. In fact, the so-called blending or blending of bulk Baijiu is not as terrible as everyone thought. It is just a kind of adjustment technology, which is to mix the same type of liquor with different flavors in a specific proportion, so as to supplement the liquor body, balance and harmonize the liquor, and make the product form and maintain unique style characteristics.

2、我們或許都聽過“五年陳釀”、“十年陳釀”這類的說法，白酒的釀造周期這么長，短則幾個月，長則數年，在這么長時間的釀造過程中，酒會受到多方面不同因素的影響，比如不同生產班組、不同窖池的影響等等，這就會導致所釀造的酒在風味上有差別。如果今天我買一瓶酒感覺挺好喝，下次買一瓶一樣的酒就不一個味了，那怎么能行，所以勾兌在白酒生產的過程中是必要的，它可以使出廠的每一批產品都保持固有的風格。

2. We may all have heard of such statements as "five year aging" and "ten year aging". The brewing cycle of Baijiu is so long, ranging from several months to several years. During such a long brewing process, liquor will be affected by many different factors, such as different production teams, different cellars, etc., which will lead to different flavors of the brewed liquor. If I buy a bottle of wine today, it feels good, but next time I buy a bottle of the same wine, it will not have the same taste. How can I do that? Therefore, blending is necessary in the production of Baijiu, which can keep the inherent style of each batch of products.

3、其實釀造散白酒就像炒菜一樣，需要增加一些調味品來提鮮，提升產品的口感，白酒勾兌具有同樣的意義，將不同風格的酒勾兌在一起，使酒體協調、平衡，并烘托出主體香氣，以獲得更為有特點的風味。白酒同樣需要加入調味酒進行勾兌，而所謂“調味酒”，是酒廠采用獨特工藝生產的具有不同特點的精華酒，比如特香、特甜、特濃等，很多都是酒廠儲藏多年的老酒，十分珍貴。白酒生產有“七分技術，三分藝術”的說法，這里的藝術，就體現在勾兌上。

3. In fact, brewing loose Baijiu is like frying vegetables. Some condiments need to be added to improve the freshness and taste of the product. Blending Baijiu has the same meaning. Blending different styles of liquor together makes the liquor body coordinated and balanced, and sets off the main aroma to obtain a more distinctive flavor. Baijiu also needs to be blended with flavored liquor. The so-called "flavored liquor" is the essence liquor with different characteristics produced by the distillery with unique technology, such as special flavor, special sweetness, and special consistency. Many of them are old wines stored by the distillery for many years, which are very precious. Baijiu production has a saying of "seven points of technology, three points of art". The art here is reflected in blending.

4、散白酒通常需要經過比較長久的時間才能釀造出來，而且無論是哪種香型的白酒，它的原酒的酒精含量一般在70度85度之間。這種高度原酒是無法直接飲用的，一定要經過“加漿降度”。這就形成了“勾兌”存在的一個必要性。在蒸餾白酒中，占比百分之2的微量成分決定了酒的全部風味。但在實際生產過程中，同一酒廠的不同車間、同一車間的不同批次，甚同一批次的不同出酒時間，其生產的白酒所含的微量成分都不可能完全一致，口感風味必然參差不齊。

4. Bulk Baijiu usually takes a long time to be brewed, and the alcohol content of its base liquor is generally between 70 ℃ and 85 ℃ no matter what kind of flavor Baijiu it is. This type of highly original wine cannot be consumed directly, and must undergo "adding slurry to reduce alcohol content". This forms a necessity for the existence of "blending". In distilled Baijiu, the total flavor of liquor is determined by 2% of trace components. However, in the actual production process, different workshops of the same distillery, different batches of the same workshop, or even different liquor production times of the same batch, the trace components contained in the produced Baijiu cannot be completely consistent, and the taste and flavor must be uneven.

5、可以想一想，如果有個消費者購買了一瓶散白酒，覺得口感和味道都非常喜歡，但是下次再來買的時候就不是這個味道了，這樣肯定是不行的，所以只有將以上不同的酒精心混合勾兌，才能讓每款產品都保持統一的風格和質量。

5. Think about it. If a consumer buys a bottle of loose Baijiu, he or she likes the taste and taste very much, but the taste will not be the same when he or she buys it next time. This is definitely not possible. Therefore, only by mixing the above different alcohol cores can each product maintain a unified style and quality.