Baijiu Industry Basic Process Specifications and BOM Report

Generation Time: 2026-08-21T07:57:42.840Z

Generated By: DS-CONTENT-001 (Content Generator), Input: baijiu_base.db (Recognition/Inspection/Optimization results have been merged)

I. Asset Overview

II. Process Specification Details

JX Jiangxiang (Sauce-aroma) Baijiu (12987 Process)

Represented by Moutai: One-year production cycle, two feedings, nine steamings, eight fermentations, seven distillations, high-temperature Daqu making/piling/fermentation, stone-pit fermentation, product 53% vol.

NX Nongxiang (Strong-aroma) Baijiu (Continuous Fermentation Grains in Mud Pit Process)

Represented by Wuliangye/Luzhou Laojiao: Solid-state fermentation in mud pits, continuous fermentation grains feeding, simultaneous steaming and distilling, medium-temperature Daqu, fermentation cycle 60-90 days.

QX Qingxiang (Light-aroma) Baijiu (Underground Jar Fermentation Process)

Represented by Fenjiu: Underground jar fermentation, separate steaming and distilling, thorough purification, low-temperature Daqu, fermentation cycle about 28 days.

MX Mixiang (Rice-aroma) Baijiu (Small Qu Semi-solid-state Process)

Represented by Guilin Sanhua Liquor: Rice as raw material, saccharification with small Qu, semi-solid-state fermentation, product with higher alcohol content, elegant honey aroma.

DQ Daqu Preparation (Daqu Making Process)

Raw materials: wheat/barley/peas, shaping by trampling, temperature-controlled cultivation, high/medium/low-temperature Daqu respectively suitable for sauce/strong/light aroma types.

ZL Zong Distillation and Heart Cut (Distillation Process)

Core unit for solid-state baijiu distillation: Requirements include light and even layering in the zong, gentle fire distillation, heart cutting based on quality, and grading into storage.

CG Aging Storage and Blending (Aging and Blending Process)

Base liquor aged naturally in pottery jars, liquor body design and blending (base liquor + flavoring liquor), final product formulation.

FP Resource Utilization of Baijiu By-products (Circular Economy Process)

Resource utilization of by-products like distiller's grains/huangshui/tail water: Distiller's grains for feed, biomass energy, aroma extraction from huangshui, achieving green brewing.

III. Foundation BOM (Three-Level Hierarchy, by Family)

JX

NX

QX

MX

DQ

ZL

CG

FP

IV. Optimization Suggestions (DS-PROCESS-OPT-001)

• Ground Jar Fermentation: Temperature control points are marked (15-18/28-32), interlocking is recommended; Duration parameter is marked (28-30), rhythm optimization is possible; Safety constraints are covered, can be integrated into the HAZOP log.
• Xiaoqu Saccharification: Temperature control points are marked (28-32), interlocking is recommended; Duration parameter is marked (20-24), rhythm optimization is possible; Safety constraints are covered, can be integrated into the HAZOP log.
• Slow-fire distillation: Temperature control points have been marked (95-105/20-25/40-45), interlocking is recommended; safety constraints are covered and can be incorporated into the HAZOP log.
• High-temperature stacking: Temperature control points have been marked (50-53), interlocking is recommended; duration parameters have been marked (48-72), allowing for cycle time optimization; safety constraints are covered and can be incorporated into the HAZOP log.
• Mud pit fermentation: Temperature control points have been marked (18-22/32-35), interlocking is recommended; duration parameters have been marked (60-90), allowing for cycle time optimization; safety constraints are covered and can be incorporated into the HAZOP log.
• Semi-solid-state fermentation: Temperature control points have been marked (28-33), interlocking is recommended; duration parameters have been marked (7-10), allowing for cycle time optimization; safety constraints are covered and can be incorporated into the HAZOP log.
• Qu-making (temperature-controlled fermentation): Duration parameters have been marked (25-30), allowing for cycle time optimization; safety constraints are covered and can be incorporated into the HAZOP log.
• Cellar fermentation: Temperature control points have been marked (28-32/38-42), interlocking is recommended; duration parameters have been marked (30-40), allowing for cycle time optimization; safety constraints are covered and can be incorporated into the HAZOP log.
• Steamer distillation and selective liquor collection: Temperature control points have been marked (25-30), interlocking is recommended; safety constraints are covered and can be incorporated into the HAZOP log.
• Distillation: Temperature control points have been marked (25-35), interlocking is recommended; duration parameters have been marked (60-90), allowing for cycle time optimization; safety constraints are covered and can be incorporated into the HAZOP log.
• Distillation and liquor collection (seven rounds): Temperature control points have been marked (25-30), interlocking is recommended; safety constraints are covered and can be incorporated into the HAZOP log.
• Aging in pottery jars: Temperature control points have been marked (15-20), interlocking is recommended; duration parameters have been marked (3-5), allowing for cycle time optimization; safety constraints are covered and can be incorporated into the HAZOP log.