Automatic Grading Technology and Application of Baijiu Based on Segmented Characteristics and IIoT

Table 1

Process type and grading characteristics of Baijiu.

Baijiu category	The type of process	Baijiu brewing characteristic conditions					Segmented characteristics of Baijiu
		Sake	QS	HS	FJY	WJ	First level	Second level	Third level	Fourth level	Fifth level
Strong aromatic Chinese Baijiu	A	ZL1	300	0	0	0	Segment in cumulative traffic	Segment in cumulative traffic	Segmented by alcohol slope	Segmented by the size of the alcohol	Segmented by the size of the alcohol
	B	ZL2	100	0	0	150
	C	ZL3	20	0	750	0
	D	ZL4	300	50	0	0
	E	ZL5	20	0	750	150
	F	ZL6	20	50	750	0
	G	ZL7	20	50	0	800
	H	ZL8	20	50	750	150
Mild aromatic Chinese Baijiu	I	CJ1	300	0	0	0	Segment in cumulative traffic	Segmented by alcohol slope	Segmented by the size of the alcohol	Segmented by the size of the alcohol	—
	J	CJ2	100	0	0	150
	K	CJ3	20	0	180	0
	L	CJ4	20	800	0	0
	M	CJ5	20	0	180	150
	N	CJ6	20	50	0	150
	O	CJ7	20	50	180	0
	P	CJ8	20	50	180	150