Before the analysis, Xiaoliu will take you to know about the newly distilled wine. These new wines have a strong pungent smell, accompanied by spicy taste. Compared with the degree, the taste is not mellow, and they are all spicy and explosive. In order to make wine more mellow, it must be stored and aged. Pots are generally used to store wine. Because of its special structure, wine can breathe better, speed up the reaction process and promote the aging of wine. After being stored in the pottery jar for several years, a series of physical and chemical reactions occurred inside, which made the wine mellow, soft and pleasant. Drinking at this time is more appropriate and intoxicating, which is what we often say.
Aging can make wine more mellow. If you want to make wine more balanced and unified, you must blend it! Blending is an important process in liquor production, that is, base wine, old wine, seasoning wine and other wines are mixed with each other in the production process. Because the quality and style of wine in different workshops, pits, inferior grades and rounds can't be completely consistent, only blending can narrow the quality difference of wine, improve the overall quality and make the wine body stable and balanced before leaving the factory. Blended wine, called base wine, should basically reach the level of the same grade wine.
The secret of "blending" is to make the proportion of various trace components in liquor appropriate, meet the standard requirements of this liquor or obtain ideal flavor and style. In the past, many drinkers came to Liu to take my wine, saying that I didn't want to "blend" wine, not bad wine, but good wine. Sometimes it's really interesting. In fact, inferior base wine is blended with inferior base wine, and the blended wine can also become good wine; Good base wine and poor base wine are blended with each other, and the blended wine can be good or bad; If a good base wine is blended with a good base wine, the quality of the blended wine may also decline if the proportion is improper and the properties and smells of various wines are inconsistent. But as long as the bartender passes the technical test and blends the base wine well, the quality will always improve.
"Blending" is very mysterious, and it can return the "difference" to treasure. In the face of "blending", all kinds of blended wines are not necessarily bad wines, because they can be used as seasoning wines, especially some wines that are bitter, sour, astringent and hemp, and may also be good wines. For example, the wine with astringent aftertaste can increase the flavor of the wine and can be used as a wine carrier and wine collector; Wine with bitter aftertaste can increase the aging taste of wine; Wine with burnt taste, wine with tail taste, wine with musty taste, anti-burnt taste and distiller's grains taste can also be used as wine, and a small amount can be used for blending to increase the aroma of wine. There are many kinds of flavoring wines, almost all of which are pure grain wines made by special techniques. If you taste it alone, it often feels strange and uncoordinated, and it is easy to mistake it for bad wine. The variety, quality and quantity of seasoning wine are also closely related to the seasoning effect.
Can you just make basic wine? No, it needs seasoning. Seasoning can be said to be a processing technology of blending base wine, which is equivalent to "modification and polishing" when writing articles. 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. People in the field of flavoring wine are called essence wine. Using a 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 been obviously improved in one place or another, and its quality has been obviously improved. That's why when we drink basic wine, it's hard to drink. When we drink mixed wine, the quality of the wine is so good!
What is the function and principle of liquor seasoning? It can be divided into three types: addition, chemical reaction and equilibrium. Before seasoning, you must clearly understand the characteristics of the base wine and choose the type of seasoning wine you need. It is necessary to conduct a sample pre-test and record the consumption of various fragrant wines. After passing the evaluation, batch seasoning should be carried out. Seasoning wine generally needs to be stored for 7 ~ 15 days (even longer in the case of maotai-flavor liquor), and then the finished wine body is determined by tasting! After all the people have passed the evaluation, they can be packaged and shipped.
Both liquor blending and flavoring need fine wine tasting level, and wine tasting technology is the premise of liquor blending and flavoring. If the taste level is poor, it will greatly affect the whole blending and seasoning effect. In order to ensure the accuracy as much as possible, mixed flavored wines are generally tasted collectively to reduce errors.
Seeing the introduction here, I believe everyone has a new understanding of liquor blending and seasoning. After learning, don't follow the trend in the future. Xiaoliu also hopes that everyone can spread knowledge with friends around him and let more people re-understand the blending of liquor.
Text: Xiao Liu (deyujiuye666)
Tasting reference book