Very often, in the manufacture of certain products and drinks, their initial properties do not adequately reveal the whole gamut of taste. Also, there are often shortcomings that can be compensated by another component without prejudice to the original ingredient. In order to change the physical or organoleptic properties, a process such as blending is used. This word denotes the technology of mixing the starting materials in certain proportions to give them new qualities. Such a process is used to make wines and other alcoholic beverages, coffee, tea, honey.
Wine blending
The most significant place among different
varieties of wines is occupied by blending wines. They have a more intense taste and bouquet. In this embodiment, blending is the process of mixing wine materials from different grape varieties, from different areas, as well as different ages, often with the addition of additional ingredients. At the same time, the shortcomings of one grape variety can easily be corrected by others. For example, if you add grapes, which belongs to the muscat group, you can get an excellent
dessert wine with a touch of raisins. Blending is also able to correct the taste of oxidized wine. This process is a must for many vintage table wines, dessert wines. Blend is a sign of high quality for wine materials that are used in the preparation of sparkling drinks.
Blending Technique
In order for the process of mixing wine materials to give the best result, the technologist prepares trial blending options. To do this, he uses special calculations, which include data on the amount of sugar, acid content and extract. After research, the most successful blend is selected. Using it as a basis, the winemaker-technologist produces blending of raw materials. Such a process takes place in special tanks, the walls of which are covered with wood, refractory ceramics, and corrosion-resistant steel. All components are thoroughly mixed. After that, a sample is taken for analysis, the results of which are compared with the test blend and its organoleptic properties.
Methods of mixing wine materials at home
Blending wine at home can be done in two ways. The first - juice is squeezed from different fruits (separately). Then it is mixed with sugar, water. Thus, a wort is prepared for the future drink. Then they all mix and set off to roam. If some fruits or berries ripen later, this is not a problem. A wort of them is prepared in the same way and added to what is already available. At the same time, the slightly quenched fermentation process is again activated. The second way is to mix ready-made wines. In this case, some difficulties may arise, since a note of each of them will be heard separately. To eliminate this drawback, it is necessary to give the wine a good stand. After that, the drink will acquire the necessary bouquet. There is a third method of mixing, in which all the ingredients are immediately combined into a must. However, due to inconvenience and impracticality, it is rarely used.
Making blend wines
The technology for making homemade blending wines is as follows. The prepared wort is poured into a container and sugar is added (preferably in 2 stages for more intensive fermentation). In this case, the dishes should be filled no more than 80%. All this sets off to roam. It is advisable to stir the mixture at least once a day. After about a week you need to strain the wort. Fermentation will continue for about 6 weeks. After the sediment falls on the bottom, the wine can be carefully drained and sent to infuse for 1-2 months. Thus, a drink with a strength of 16-18 °. It should be stored at a temperature of +12 ° C. To get a wine of lower strength, the amount of added water should be doubled.
Blending sparkling wines
Sparkling wines are a fermentation product in which the drink is saturated with carbon dioxide. Blending is a hallmark of this type of wine. As a rule, not yet fully ripe grapes are harvested for their production. The base wine is prepared from it for the future drink. It has a slightly sour, not pronounced taste. Then comes the mixing of various varieties. Right now champagne gains its unique taste and aroma. Blending wine bottles of different crops, varieties (sometimes up to 50) minimizes the shortcomings of raw materials. For this process, varieties such as Parelyada, Riesling (in Germany), Viura (in Catalonia) are used.
Blending whiskey
The process of mixing different materials is one of the most important in the production of strong drinks. At the same time, blending is one of the mandatory stages in the preparation of whiskey, which requires a certain qualification and talent. The ultimate goal is to obtain a product with a specific set of organoleptic qualities. Much less often, this process is used to obtain new varieties of whiskey. Blender focuses on the fortress, the color of the finished drink. At the same time, such skill has been honed for years. Usually base whiskey is mixed with more dense tastes and smells. The base drink serves as a backdrop, it also softens the taste. But “dense” whiskey sets the tone for the future drink. The number of mixed ingredients is different, depending on how widely developed production. In Scotland, for example, between 15 and 50 different varieties can be mixed. After the blend, rest is needed. Cheaper varieties stand for about a day, then are placed in oak barrels for several weeks. In the manufacture of elite drinks, "rest" is made exclusively in barrels and lasts at least 8 months.
Brandy making
Cognac blending experts call one of the most complex processes in production. Its essence is to mix
cognac spirits, which have a different exposure. Cognacs from different crops are also added. First, drinks that are approximately the same age (1 to 3 years) are mixed. This process is called “first brand”. The next stage is the blending of cognacs of different ages - the “mother cup”. The final mixing process gives the drink all the necessary characteristics. Adding water reduces strength to 40 °. After all these operations, real cognac is ready.
Mixing different varieties of honey
In order to change the taste and improve the color, honey is often blended. At the same time, varieties with different water contents are mixed. This technology allows you to give low-value types of honey new organoleptic properties. However, it is important to comply with the measure so as not to spoil the high-grade product by adding low-quality honey. Blending can only be done with a mature, liquid, non-spoiled product. The technology of this process is to mix a small amount of ingredients. If optimal taste is achieved, the aroma becomes pleasant, then blending is carried out for a larger volume.
Honey is thoroughly mixed manually or using special devices. Then he needs to stand for a while. Using this technology, rapeseed and flower varieties, rapeseed, linden and buckwheat, sunflower with acacia honey and buckwheat are mixed.
Tea Blending Technology
Very rarely do we buy tea from one plantation. Often, entrepreneurs purchase various varieties from many manufacturing countries, and then create the so-called blend. The purpose of mixing them is to combine all the positive qualities (strength of the infusion, aroma). In addition, the taste characteristics of tea depend on weather conditions, and blending is the process that allows you to preserve the organoleptic properties of a particular brand. The most popular blends of tea are “English breakfast”, “Irish breakfast”. Blending of tea with dried fruits, petals of fragrant plants, flowers and other additives is also gaining popularity. Such additives add variety and significantly increase the range.
Thus, blending allows you to give products a new taste. It is also important that this process can help to correct deficiencies and achieve stable uniformity. This technology is indispensable in the elimination of wine defects, the treatment of "sick" drinks. Blending gives the products a good presentation, increases the organoleptic properties, which is very important for the consumer.