Wuliangye, whisky, brandy, gin, rum and other internationally renowned distilled spirits are all blended with high-quality base wines. In the process of liquor production, aroma production depends on fermentation, aroma improvement depends on distillation, and molding depends on blending. Blending technology can be regarded as the crowning touch of liquor brewing. Taking Wuliangye as an example, the blending technology of Wuliangye has been continuously improved and developed for decades. In the late 1970s, Fan Yuping, a blending master, made continuous technical progress in optimization methods. Mr. Hua called twice to congratulate him and presented a poem: "Wuliangye, a famous wine, tastes better, saving 500 tons of grain and increasing production by 50%." I deeply hate that he was born too early and can only enjoy his old age. " He praised Yibin Wuliangye Winery for "adding luster to Wuliangye, which is well-known at home and abroad". Now Wuliangye has a unique advanced technology combining computer blending with manual tasting evaluation, which is praised as "double blending" by the industry and is at the international leading level. Wuliangye, which is currently used to blend flavoring wine, belongs to super-grade wine. It comes from an ancient cellar with a history of more than 600 years since the Ming Dynasty. The wine is rich and comprehensive in flavor, has the miraculous effect of consolidating the foundation and strengthening the yuan, and embodies the comprehensive aesthetic feeling, ensuring that the taste and quality of every bite of Wuliangye consumed by consumers are consistent. In the whole blending process of Wuliangye, no essence or flavor elements are added, and finally "all the fragrances are harmonious and just right" is achieved. Therefore, Wuliangye's corporate culture of "moderation and harmony" is not an empty slogan, but based on product style. From "Chen's secret recipe" to 600-year-old cellar, from the unique "koji-wrapping" process to the world-leading "blending double-unique", Wuliangye treats consumers as crystal clear and mellow as its wine quality. Some domestic brands deliberately avoid the concept of "blending", which to some extent obliterates the public's right to know, which is a kind of deception. Therefore, the best way to solve people's misunderstanding of cross-exchange is to learn Wuliangye, inform the public of the real characteristics of the product, and let consumers make their own judgments according to the situation. Some demonization behaviors of blending can only cause confusion in liquor market, which is not conducive to the development of liquor industry. Edit when did this blending originate [1] "Zhou Li? Guan Chun? " "Four Statues" contains: "Be cautious when you are cautious. "Book of Rites? Suburban characteristics include: "the wine is clear" and "the clear water blends together, which is precious and new". Yi is the same as the ancient "Yi". There were many explanations from the ancients. Some of them said, "The wine was turbid at first, saying that it was drunk by the Qing people." When making wine in the Zhou Dynasty, dregs and juice were drunk together, so the vessels were divided into five grades, and the vessels were classified into three grades. It is used for sacrifice and cannot be turbid. It must be processed, filtered and clarified by adding water (some wines). The ancients commented that the wine (gas) eaten by ordinary people, as a sacrifice, must be "pickled to make it taste". These records show that in the Zhou Dynasty, people already knew that the original "base wine" was reprocessed-mixed with liquid mixture and tasted to improve the quality and taste of the wine. Su Shi in the Northern Song Dynasty, wine classics? Brewing "contains:" those who invest (brew) will try again and again, and their tongues will weigh them. "First brewed, thick and slightly bitter, after three shots (brewing), peaceful." Taking the tongue as the balance is still the case in today's blending, seasoning and wine evaluation. Of course. The ancient ideas and practices that were not blending, but improving quality, taste and paying attention to tasting should have existed long ago.