Thermodynamic equilibrium-driven blending technology for Baijiu standardization

This study addresses the persistent issue of “acid accumulation and ester reduction” that compromises flavor stability in the Baijiu industry by introducing a novel blending approach informed by chemical thermodynamics. Integrating theoretical analysis with experimental validation, the research determined the equilibrium constants for four key esters, leading to the development of a regulatory model for acid-ester equilibrium. A dynamic multi-batch base Baijiu blending strategy was implemented through simultaneous equations that combine concentration conservation and equilibrium constraints, which compresses the reaction quotient deviations from [0.50, 3.47] to [1.50, 1.63] with a 65 % improvement in ester-acid stability. From a methodological perspective, this study established the first acid-ester dynamic equilibrium model, resolving the empirical blending paradox. From an industrial perspective, this study establishes a theoretical foundation for understanding aging thermodynamics while providing innovative solutions to enhance flavor consistency, contributing to sustainable development in the Baijiu industry through improved standardization.