In the process of blending liquor, blending distilled liquor with various liquors is called blending, which is an important process in liquor production. Because the quality of the produced wine can't be completely consistent, blending can narrow the quality difference, improve the quality of the wine, stabilize the quality of the wine before leaving the factory, learn from each other's strong points and unify the standards. Blended wine, called base wine, should basically reach the level of the same grade wine in quality.
The main function of blending liquor is to make the proportion of various trace components in liquor appropriate, so as to meet the standard requirements and/or ideal flavor feeling and style characteristics of this liquor. The method of blending is to taste the wines in the production workshop one by one, analyze the advantages and disadvantages, and blend with each other, so that various trace components can be matched in proportion and the wine body is more harmonious.
Good wine is blended with bad wine, and the blended wine can become good wine; Inferior wine is blended with inferior wine, and blended wine can also become good wine; If good wine is blended with good wine in an inappropriate proportion, the properties and smells of various wines do not match, and the quality of blended wine may also decline. But in general, the quality of good wine is always improved when it is mixed with good wine.
Because of the blending process, all kinds of miscellaneous wines are not necessarily bad wines, but they can be used as flavoring wines, especially bitter, sour, astringent and hemp wines, and may also be good wines. A bitter wine will add to the aged taste of the wine. Later, astringent wine can increase the flavor of wine, which can be used as wine carrier and wine withdrawal. Wine with burnt taste, wine with tail taste, wine with musty smell and peculiar smell can also be used as wine, and a small amount can be used for blending to increase the aroma of wine.
Seasoning is a processing technology of blending base wine. The effect of seasoning is closely related to whether the base wine is qualified or not. If the base wine is good, seasoning will be easy and the amount of seasoning wine will be less. Flavoring wine, also known as flavor wine, is a special small amount of flavoring wine (generally around11000) to make up for the shortage of base wine, strengthen the flavor of base wine and highlight its style, so that the base wine has a relatively obvious improvement at one point or another, and its quality has a relatively obvious improvement.
The functions of liquor flavoring can be summarized into three types: addition, chemical reaction and balance. Before seasoning, we must have a clear understanding of the base wine, choose a good seasoning wine, and do a small sample test on the method. Seasoning wine must be stored for another 7- 15 days, and then packaged before leaving the factory.
There are many kinds of flavored wines. When tasting flavored wine alone, it often feels strange and uncoordinated, and it is easy to mistake it for inferior wine. The variety, quality and quantity of seasoning wine are also closely related to the seasoning effect.
The blending and seasoning of wine need a fine tasting level, and tasting technology is the basis of blending and seasoning. Poor taste level will definitely affect the blending and seasoning effect. In order to ensure the accuracy as much as possible, we can adopt the method of collective wine tasting to reduce the error of blending seasoning wine.
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How to blend liquor? Why do famous wines attach great importance to blending?
Every wine has its own characteristics, especially all kinds of famous wines, which have their own characteristics in color, aroma, taste and body. Therefore, for famous wines, it is very important to keep the inherent style of the products stably. However, in the production process, due to the influence of many factors, that is, using the same raw materials and the same technology, the quality of the products produced varies greatly. In order to learn from each other's strengths, give full play to their advantages, maintain the unique style of famous wines and steadily improve the quality of products, it is necessary to adjust the color, aroma and taste of wines with different characteristics according to certain standards (refer to standard wine samples) before leaving the factory, and readjust the combination and structure of different substances in the wine, so as to turn slightly defective wines into good wines, thus ensuring the consistency of products leaving the factory. This is called blending.
For example, Moutai must be fermented eight times and steamed seven times, and each round of wine has its own different characteristics; Even the same wine can be divided into three typical types: Maotai-flavor type, mellow type and cellar bottom type. The alcohol content of each can of wine is also different. Therefore, in order to maintain the consistency and special style of its finished products, it is necessary to blend wines with different rounds, different flavors and different alcoholicity in an appropriate proportion, which is usually called careful blending. Although other famous wines are not as complicated as Maotai, the styles and characteristics of the produced wines are also very inconsistent, each with its own advantages and disadvantages, which need to be blended.
Various famous wines have their own blending methods because of their different styles and characteristics. Generally speaking, wine blending should pay attention to the following aspects:
(A) must practice basic skills. If you want to blend wine well, you must have a set of excellent tasting skills. Only by mastering the style, aroma and characteristics of various wines can they be used freely in blending.
(2) Determination of standard wine samples. The standard sample must be determined according to the unique style of famous wine, and then blended based on the standard sample, so that each batch of wine is as close to the standard sample as possible when it leaves the factory.
(3) Producing high-quality wine is the basis of blending. Therefore, it is necessary to ensure the quality and taste of the original wine produced. If the color and aroma are basically qualified, they should be stored separately according to the taste difference, and a jar file should be established, indicating the flavor type, characteristics, advantages and disadvantages as the basis for hooking wine.
(4) When you hook the wine, you must first adjust the base wine. The requirement of base wine is that the aroma is basically the same, the taste is pure and clean, and the color, aroma and taste basically meet the requirements, but there are also some shortcomings, such as short aroma, short aftertaste, light or slightly dry and spicy taste. Blending these jars with wines with different flavors and tastes is the base wine.
(5) Blending flavoring wine. Although we pay attention to the relationship between aroma components and quantity and taste when blending base wine, it is impossible to achieve a good balance between aroma components and taste components after blending because of the different characteristics of dozens of jars of wine. In order to overcome some defects of base wine and make it meet the style requirements of famous wine, it is necessary to further balance blending. Generally speaking, typical wines with certain characteristics should be selected for seasoning. This wine may not be perfect, but some aroma and taste components are outstanding. This wine can be used to make up for the lack of base wine. Before seasoning, make a comprehensive analysis of the base wine and find out where it needs to be maintained, overcome and improved. Then, decide what kind of flavoring wine to use in order to overcome its defects and make it perfect. Do a small test before blending, gradually add it and taste just right.
In Luzhou-flavor liquor, flavoring liquor is also specially produced. That is to say, by detecting and analyzing a few old pits and some double-wheel bottoms, necessary technical measures are taken to consciously extend their fermentation time, some for half a year, some for eight or nine months or even more than one year, so as to produce flavor wines with outstanding characteristics in a certain aspect, such as Luzhou-flavor, Quxiang, Mud-flavor, Special-flavor, Sweet-flavor, Aftertaste and Old-flavor, etc., for seasoning.
Moutai is generally blended with base wine for 2-6 rounds. Seasoning with cellar bottom, sauce flavor and sweet flavor wine, and seasoning with the first and seventh rounds of wine. According to the defects of the base wine, they are added in proportion respectively. In the blending of bottom-flavor liquor, the main thing is to keep the flavor in the liquor entrance, and at the same time, adjust the aftertaste of liquor. The blending amount depends on the base wine and its quality requirements. Maotai-flavor liquor, in blending, mainly makes the style of liquor stand out, fragrant and long. Alcohol-sweet wine, used as base wine, makes the wine feel mellow and sweet after blending. Various wines play a special role in blending. They complement each other and form the special style of Moutai.
Fen-flavor liquor is generally blended with various typical liquor heads in different proportions to achieve the effect of restraining evil with fragrance, assisting fragrance with acid and restraining bitterness with sweetness.