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 not be completely consistent, blending can narrow the quality difference of wine, improve the quality, make the quality of wine stable 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 achieve 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.
I'd like to introduce you to a book: Questions and Answers on Liquor Blending Technology.
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