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、我们或许都听过“五年陈酿”、“十年陈酿”这类的说法，白酒的酿造周期这么长，短则几个月，长则数年，在这么长时间的酿造过程中，酒会受到多方面不同因素的影响，比如不同生产班组、不同窖池的影响等等，这就会导致所酿造的酒在风味上有差别。如果今天我买一瓶酒感觉挺好喝，下次买一瓶一样的酒就不一个味了，那怎么能行，所以勾兑在白酒生产的过程中是必要的，它可以使出厂的每一批产品都保持固有的风格。

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、其实酿造散白酒就像炒菜一样，需要增加一些调味品来提鲜，提升产品的口感，白酒勾兑具有同样的意义，将不同风格的酒勾兑在一起，使酒体协调、平衡，并烘托出主体香气，以获得更为有特点的风味。白酒同样需要加入调味酒进行勾兑，而所谓“调味酒”，是酒厂采用独特工艺生产的具有不同特点的精华酒，比如特香、特甜、特浓等，很多都是酒厂储藏多年的老酒，十分珍贵。白酒生产有“七分技术，三分艺术”的说法，这里的艺术，就体现在勾兑上。

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、散白酒通常需要经过比较长久的时间才能酿造出来，而且无论是哪种香型的白酒，它的原酒的酒精含量一般在70度85度之间。这种高度原酒是无法直接饮用的，一定要经过“加浆降度”。这就形成了“勾兑”存在的一个必要性。在蒸馏白酒中，占比百分之2的微量成分决定了酒的全部风味。但在实际生产过程中，同一酒厂的不同车间、同一车间的不同批次，甚同一批次的不同出酒时间，其生产的白酒所含的微量成分都不可能完全一致，口感风味必然参差不齐。

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，如果有个消费者购买了一瓶散白酒，觉得口感和味道都非常喜欢，但是下次再来买的时候就不是这个味道了，这样肯定是不行的，所以只有将以上不同的酒精心混合勾兑，才能让每款产品都保持统一的风格和质量。

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.