The so-called blending is mainly to mix various trace components in wine in different proportions, so that the molecules can be rearranged, combined, supplemented, coordinated and balanced, which sets off the main aroma and forms unique style characteristics.

Liquor production refers to "seven-point technology and three-point art", and three-point art refers to liquor blending. Blending the same type of wine with different flavors according to a certain regular proportion to maintain the original style of the product is called blending.

The purpose of Maotai blending is to balance the same type of liquor with different characteristics according to specific standards, so as to adjust the proportion of main flavor components of liquor and make it achieve the same effect in different production periods and batches.

Wuliangye:

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, the optimization method of blending master Fan Yuping made continuous technical progress.

Mr. Hua called twice to congratulate him, and presented a poem: "Wuliangye, the famous wine tastes better, saves 500 tons of grain, increases production by 50%, binges, lives in Tao Yuanming, deeply hates being born too early, and can only enjoy the old spring", and praised Yibin Wuliangye Winery for "adding luster to the world-famous Wuliangye".