Blend is the mixing of products

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Blending is a mixing of several varieties of products that are suitable in terms of physical and chemical parameters. Blending is done according to GOST.

The most common blends

• Egalization - mixing wines from a certain winery and the same vintage, but from different glassware.
• Assemblage is a technology for making wine by mixing wines of the same name and origin, but of different years of production.
• Cuvée - produced by mixing wines of the same name, but from different wineries (for example, Champagne - they mix white and red wine or wine of the highest quality obtained in different years).
• Blending - it is understood as a blending of wines from grapes from different areas of growth.

Wine blending

Blend is an indispensable part of the technological process in the production of wines.

In the production with the help of assemblage, large batches of young homogeneous wine are produced, but obtained from different areas of grape growth.

If wine is produced for champagne, then blending is a harmonious combination of all assemblage parties in order to obtain a higher and more delicate taste, bouquet.

During blending it is necessaryremember that light wines with a touch of freshness enhance the game of the bouquet.

If the year is successful, then even young wines show all their best properties. In this case, blending is limited to mixing several selected assemblages, but if it turned out that the year does not shine with the quality of the final wine, then in this case it is necessary to use the reserves of past years.

When blending young wines with barrel aging, there is an improvement in fineness and softness of taste. Blending old wines is especially required if the blend contains "green" wines made from unripe grapes.

Tea blending

Almost all over the world blending of black tea has become widespread. Almost everyone is already accustomed to the black color and slightly astringent taste. According to statistics, more than 75% of the inhabitants of our country buy black tea, and half of the respondents drink at least three cups a day, only 4% of all do not drink it.

More than half of tea products are sold as ready-made blends or blends, for the quality of which tea-testers are responsible - they can be said to have a unique sense of smell.

Tea blending is the mixing by teatesters in the right proportions of suitable varieties of tea. Mostly by the name of tea, you can determine the main component. But, for example, one blend often combines more than a dozen varieties of tea grown at different heights, different plantations and even continents.

In this case, blending is a constant support for the desired taste of tea, because even leaves,harvested from the same plantation will not be the same.

Whiskey blending

The pioneers of this alcoholic drink are the Scots and the Irish - it was they who learned to drive alcohol from barley. Despite this, Japan, Canada and America are also considered to be global producers.

Whiskey classification

• M alt - A standard classic made from barley m alt that has gone through several stages of distillation in special stills and aged in oak barrels for a certain amount of time (minimum three years).
• Grain - appeared with the invention of special columns for distillation of continuous action, with the help of which a higher quality distillate is obtained without interruption.
• Blended is whiskey obtained by mixing the first two varieties in different proportions.

If whiskey is made according to the classic recipe, then it is produced exclusively from cereals. Nevertheless, in America it is made from corn, in Ireland - barley, in Canada - rye. Japan, on the other hand, adopts the experience of other nations, but it happens that Japanese whiskey, the blend of which in the end is often less than 40% of the strength, is considered substandard in Scotland.

Today, there are several ways to distill mash in the factory to obtain alcohol:

• Conservative - in special copper cubes that have cooling pipes.
• Continuous action - distillation is carried out in special columns.

During his lifetime, W. Churchill tried to establish the supply of barley m alt, no matter howthe years were hard. After all, income from whiskey accounted for a fifth of the country's income, so it was impossible to stop production - to get a quality drink, you need at least 3 years of aging, and for a luxury variety - at least 12 years.

Cognac blending

The production of cognac cannot be imagined without blending, this is its essential component.

The resulting cognac blend is, if necessary, pasted over with egg white, gelatin, fish glue, or treated with bentonite. Then it is passed through the filter, left alone for a certain time, then it is passed through the filter again and already bottled and packaged.

If the cognac turned out to be unstable, then it is processed with cold to minus twelve degrees for about ten days.

Ordinary cognacs "rest" for at least six months, KVVK or KS - at least a year. Cognac is bottled at a temperature of about 200C both in bottles and in souvenir containers.

The color of cognac varies from light golden to amber brown, it corresponds to a certain type in taste and bouquet, but in any case there should be no foreign smell, taste, sediment.

In addition to cognac, they also produce various cognac drinks based on cognac spirit. By property, they correspond to one-year-old cognac.

The method of making this drink is quite simple - the necessary raw materials are passed through oak wood that has undergone special processing.

Based on the above, it is safe to say thatthat blending is an indispensable technology for the production of most products.