What is blending? Blended wines

Very often, when producing certain products and drinks, their initial properties do not sufficiently reveal the full range of taste qualities. There are also often deficiencies that can be compensated for by another component without compromising 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 raw materials in certain proportions to give them new qualities. This process is used to prepare wines and other alcoholic beverages, coffee, tea, and honey.

Blended wines occupy the most significant place among different wines. They have a richer taste and bouquet. In this version, 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. Moreover, the shortcomings of one grape variety can be easily corrected by another. For example, by adding grapes that belong to the muscat group, you can get an excellent wine with slight notes of raisins. Blending can also correct the taste of oxidized wine. This process is mandatory for many vintage table and dessert wines. Blending 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 versions of the blend. To do this, he uses special calculations that 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 blends the raw materials. This process takes place in special tanks, the walls of which are covered with wood, fire-resistant ceramics, and corrosion-resistant steel. All components are thoroughly mixed. After this, a sample is taken for analysis, the results of which are compared with the trial blend and its organoleptic properties.

Methods for mixing wine materials at home

Blending wine at home can be done in two ways. The first is that juice is squeezed out of different fruits (separately). Then it is mixed with sugar and water. In this way, the wort for the future drink is prepared. Then they all mix and go wandering. If some fruits or berries ripen later, this is not a problem. The wort from them is prepared in the same way and added to what is already available. At the same time, the slightly subsided fermentation process is reactivated. The second method is to mix ready-made wines. In this case, some difficulties may arise, since the note of each of them will be heard separately. To eliminate this drawback, it is necessary to allow the wine to age well. After this, the drink will acquire the necessary bouquet. There is a third method of mixing, in which all the ingredients are immediately combined into a wort. However, due to its inconvenience and impracticality, it is rarely used.

Preparation of blended wines

The technology for preparing homemade blended wines is as follows. The finished wort is poured into a container and sugar is added (preferably in 2 stages for more intense fermentation). In this case, the dishes should be filled no more than 80%. All this is sent to wander. 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 sediment has formed at the bottom, the wine can be carefully drained and left to infuse for 1-2 months. Thus, you will get a drink with a strength of 16-18°. It should be stored at a temperature of +12 °C. To obtain a wine of lower strength, the amount of added water should be doubled.

Blending of sparkling wines

Sparkling wines are a product of fermentation, in which the drink is saturated with carbon dioxide. Blending is a distinctive feature of this wine. As a rule, grapes that are not yet fully ripe are harvested for their production. The base wine for the future drink is prepared from it. It has a slightly sour, not pronounced taste. Then the different varieties are mixed. It is now that champagne acquires its unique taste and aroma. Blending bottles of wine from different vintages and varieties (sometimes up to 50) minimizes the disadvantages of raw materials. For this process, varieties such as Parellada, Riesling (in Germany), Viura (in Catalonia) are used.

Whiskey blending

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 certain qualifications and talent. The ultimate goal is to obtain a product with a certain set of organoleptic qualities. Much less frequently, this process is used to produce new types of whiskey. The blender focuses on the strength and color of the finished drink. Moreover, such skill is honed over years. Usually base whiskeys are mixed with varieties that are denser in taste and smell. The base drink serves as a background; it also softens the taste. But “thick” whiskeys set the tone for the future drink. The amount of ingredients mixed varies depending on how widespread the production is. In Scotland, for example, they can mix from 15 to 50 different varieties. After bathing, rest is necessary. Cheaper varieties are aged for about a day, then placed in oak barrels for several weeks. In the production of elite drinks, the “rest” is carried out exclusively in barrels and lasts for at least 8 months.

Making cognac

Experts call blending cognac one of the most difficult processes in production. Its essence lies in mixing which have different exposures. Cognacs from different harvests are also added. First, drinks that are approximately the same age (from 1 to 3 years) are mixed. This process is called “first mark”. The next stage is blending cognacs of different ages - “mother's glass”. The final mixing process gives the drink all the necessary characteristics. Adding water reduces the strength to 40°. After all these operations, real cognac is ready.

Mixing different types of honey

In order to change the taste and improve the color, honey is often blended. In this case, varieties with different water contents are mixed. This technology makes it possible to impart new organoleptic properties to low-value types of honey. However, it is important to take precautions here so as not to spoil a high-quality product by adding low-quality honey. Blending can only be done with mature, liquid, unspoiled product. The technology for this process involves mixing a small amount of ingredients. If optimal taste is achieved and 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 some time. Using this technology, rapeseed and flower varieties, rapeseed, linden and buckwheat, sunflower with acacia and buckwheat honey are mixed.

Tea blending technology

Very rarely do we buy tea collected from one plantation. Often, entrepreneurs purchase different varieties from many producing countries and then create a so-called blend. The purpose of mixing them is to combine all the positive qualities (infusion strength, aroma). In addition, the taste characteristics of tea depend on weather conditions, and blending is a process that allows you to preserve the organoleptic properties of a particular brand. The most popular tea blends are “English Breakfast” and “Irish Breakfast”. Nowadays, blending tea with dry fruits, petals of aromatic plants, flowers and other additives is also gaining popularity. Such additives add variety and can significantly increase the range.

Thus, blending allows you to give new taste qualities to products. It is also important that this process can help correct deficiencies and achieve stable uniformity. This technology is indispensable in eliminating wine defects and treating “sick” drinks. Blending gives products a good presentation and increases organoleptic properties, which is very important for the consumer.

Hello friends!

It's time to tell you what blended whiskey is, why each variety has an individual taste and aroma, and how it differs from single malt.

As you already know, whiskey is made from barley and grain malt, and American bourbon is made from corn grain. When whiskey is only barley based, it is a single malt. And when distillation products of different types of base are mixed in a drink, the drink is called blended. In English - Blended whiskey, that is, mixed whiskey.

Any blended whiskey contains a certain proportion of malted barley. It can range from 10 to 60%, and the higher this percentage, the more noble and valuable the drink is considered. At the same time, one blend can contain from 15 to 50 varieties of malt whiskey.

The rest can be made from fermentation and distillation products of various grain crops: wheat, rye, corn. As a rule, there are no more than 3-4 of them. Grain spirits are of lower quality than barley spirits - and this difference from single malt and multi-malt varieties is often cited by lovers of pure barley whiskey as an argument for an inferior blend.

At the same time, the blended drink has a stronger aroma and aftertaste. Fans of single malt varieties sometimes even call blends cologne. For which they receive in response the words that the barley drink is as bland as ordinary vodka, tinted with tea. In general, there are no comrades according to taste, as they say.

How a whiskey blend is made

The first blended scotch was Old Vatted Glenlivet, made by Andrew Usher in 1853. And in 1860, the House of Lords at the legislative level approved the rules and technology for making the drink by mixing. Violations were severely punished, including loss of license and imprisonment. By the way, this law is still in effect unchanged.

Depending on the proportions and qualities of the ingredients, the unique taste, color and aroma of each brand of blended whiskey is created, the recipes of which are kept a great secret.

Each distillery in Scotland and other places of production has its own technology and recipe and carefully adheres to it so that the final drink has its own signature qualities.

The production technology at the first stage is completely similar to the production of single malt varieties: barley goes through the process of malting, fermentation and distillation. The same applies to grain crops. The resulting alcohols are mixed in strict proportions - and the drink is sent for aging.

By the way, manufacturers call this process “wedding” and can last from several weeks to 8 months, depending on the category of the resulting drink.

Whiskey in different price categories

standard blend (regular mixing);
de luxe blend (elite mixing);
premium (premium class).

The cheapest brands of standard blend contain no more than 20-25% malt alcohols, the rest are grain alcohols. They are mixed in glass vessels, kept for a day, stirring constantly, and then placed in oak barrels for 4-5 weeks.

For this purpose, barrels that have previously been used for aging high-quality varieties can be used. Alcohols must have a preliminary aging of at least 3 years. The most popular and high-quality standard blends are Johnnie Walker Red Label, Ballantine’s, and Dewar’s.

Blended whiskeys in the de luxe blend category contain from 35 to 50% malt varieties aged for 10-12 years (the age of the “youngest” of them is indicated on the label). To obtain the final result, the blend is kept in new oak barrels for at least 6 months after mixing.

The most valued brands are “Chivas Regal 12 years old”, “Johnnie Walker Black Label”, “William Lawson” and the American product “Dewar’s Special Reserve”.

Premium class whiskeys consist of 55-60% barley spirits, aging in oak barrels (only sessile oak). Aging time: minimum 12 years. The more, the more expensive the drink.

But there is another option for blended whiskey - on tap. This is the so-called supermarket variety. They are diluted at the distillery to the desired condition and supplied to large retail chains in tanks, where buyers can buy from 100 ml to several liters at a more affordable price.

According to experts, the quality of these drinks is quite good, differing little from bottled drinks. The manufacturer stipulates that the seller is not able to do anything with the contents of the tank, that is, dilute it or add cheaper alcohol.

Now you know what blended whiskey is and what the difference is between it and single malt. I’ll tell you why this drink has so many different names next time.

Enjoy quality alcohol and stay healthy.

Best regards, Pavel Dorofeev.

Blending

Blend, blending- this is the bringing together of starting products (materials) and flavoring (or food) additives, taken in a certain ratio. Used in the production of alcoholic and non-alcoholic drinks. We can talk about a blend of wine - from wine materials of different origins, tea - when obtaining commercial tea as a mixture of teas from different batches, honey, and similar cases. Blending, as such, has nothing to do with deliberate falsification, dilution or spoilage of a quality product. On the contrary, blending is often a necessary technological step, for example in the production of Champagne.

Wine blending produced not only to obtain blended wines and to improve taste, but also to ensure its typicality: the uniformity of wines from grape harvests of different years and compliance with specified indicators (level of alcohol, sugar, acidity, etc.). A blend can consist of several groups of (wine) materials: main wine materials (from 50% to 100%), additional wine materials obtained from rare grape varieties; blending materials: canned or alcoholized wort; and basic materials: alcohol, vacuum wort.

Honey blending -

mixing two or three botanical varieties of honey to improve its presentation, taste and aroma. This complex procedure is carried out only with mature natural unspoiled liquid honey. Before conducting a large batch of honey, the original honeys should be mixed in certain proportions in a small volume. If the honey, after thorough mixing, turns out to have a good aroma and taste, proceed to K-m.

big batch. The honey is thoroughly mixed by hand or with mechanical mixers and allowed to settle, after which the foam is removed from its surface. Crystallized honey is carefully heated in a water bath at a temperature not exceeding 50 ° C until the crystals are completely melted. Honeys with a pleasant floral aroma, delicate taste and good presentation do not need blending. Products with a weak odor, a watery syrupy consistency, and a strong taste are mixed with more aromatic and delicate-tasting honeys. “Dictionary-reference book on beekeeping”, A.I. Cherkasova, I.K. Davydenko et al., Kyiv, “Harvest”, 1991.

Blending (mixing several juices) is carried out when it is necessary to improve the taste of existing fruits: soften the harshness, reduce acidity, remove an unpleasant aftertaste, add aroma.

For example, high extractivity (5–6%) of cherry, plum, rowan or blackcurrant juice can be brought back to normal (2–3%) by mixing them with low extractivity.

And you can give lightly colored juice a beautiful color using thickly colored juice. Very often, water and always sugar are added to juice to reduce acidity.

When leveling acidity, it is necessary to take into account the fact that the titratable acidity should be slightly higher than the norm that the winemaker wants to achieve.

As noted above, when sugar and alcohol are added to fermented wine material, the acidity of the wort decreases due to an increase in volume, but the amount of acid remains the same. Normally, the acidity of strong and sweet wines should be 1.1–1.4%, and table wines – 0.8%–1%.

Each winemaker determines the composition of the blend in accordance with his taste and the availability of raw materials. You can prepare blended wine using one of the methods given below.

1st method. First, determine the number of fruits of one type or another needed to prepare the blend. They are then weighed, mixed and crushed. The juice is squeezed out of the pulp and its acid and sugar content is determined. If necessary, it is corrected by adding sugar, water and acid, and left to ferment.

At first glance, this method seems simple. However, it has two significant drawbacks. Firstly, the desired fruits do not always ripen at the same time. Secondly, fruits release juice differently, so as a rule, a large amount of unsqueezed juice remains in the pulp. Of course, the pulp, before you begin to separate the juice, can be heated or allowed to ferment. But there is no guarantee that some fruits will not form mucus after this, and the juice from others will turn sour.

2nd method. The required amount of juice is squeezed out of the fruits separately. The amount of sugar and acid contained in the juice is also determined separately. Each juice is corrected and a wort is prepared from it, depending on what kind of wine they want to get: table, strong or sweet. Only after this all the worts are mixed and fermented.

The advantage of this method is obvious. You can use fruits that ripen at different times. The wort of one fruit can be added to the fermenting wort of another. Moreover, they can be combined even when vigorous fermentation comes to an end (but not after that).

As soon as fresh wort enters the already fermenting wort, vigorous fermentation resumes, and beneficial yeast vigorously suppresses harmful fungi, so new fermentation occurs more actively and at a faster pace. There is no need to add additional yeast.

In table 10 (see Appendix) shows the recipe for making wort from various juices.

3rd method. Unlike previous methods, in this case it is not juices and musts that are mixed, but ready-made wines.

Its main drawback is that some wines mix very poorly with each other: their tastes are not harmonized for a long time, but sound separately. To obtain the desired bouquet, such wines require long aging - from 3 to 5 years. Below are examples of blending finished wine materials.

Next chapter >

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

Blending refers to the combination of any initial products taken in certain proportions. In this article we will look at the issue of mixing different wine materials.

The word “blend” itself has nothing to do with deception, as one might unknowingly think when reading the definition for the first time. On the contrary, this process is often an integral part of the production of certain drinks, such as champagne.

Blended wine is a drink created from two or more types of grapes, as well as containing other liquids. All components can be divided into groups:

Basic wine materials (their volume can vary from 50 to 100%) and additional ones (produced from rare varieties of berries);
Other ingredients - alcohol, canned wort, etc.

Today, the bulk of the products produced by wineries have certain impurities to one degree or another, since this makes it quite easy to improve their basic characteristics. Few people know that only some grapes are capable of producing high-quality finished drinks in their pure form. This is why wine blending is an essential part of the wine preparation process.

So, we can highlight the following goals of the procedure in question:

Achieving uniformity. This point is especially important for large companies that have become widely known among consumers. Manufacturers of this scale are obliged to offer for sale drinks with the taste that customers already love. As mentioned above, this is difficult to achieve, since even the same grape varieties collected in different places will produce wines that are different from each other. Therefore, winemakers, through blending, are annually forced to make some adjustments to the composition of drinks.

Correction of deficiencies. A situation often arises when the finished product has insufficient or increased acidity, low alcohol content, dull color, etc. Then you have to select drinks for mixing that will be able to compensate for this. It is worth noting that this blending is the most complex.

Rejuvenation. It happens that wines, for various reasons, remain in barrels longer than necessary, that is, they become more mature and acquire different taste qualities. If necessary, such drinks are diluted with young ones, as a result of which the existing problem disappears.

Elimination of wine defects. If chemical changes occur in the drink (color deformation or the appearance of extraneous unpleasant tastes), in most cases they are successfully corrected by blending.

Treatment of sick wines. It will not be effective against every disease, and only in the initial stages. Mixing will help with rancidity, acetic souring and lactic acid fermentation.

Wine blending

Blending (mixing several juices) is carried out when it is necessary to improve the taste of existing fruits: soften the harshness, reduce acidity, remove an unpleasant aftertaste, add aroma.

For example, high extractivity (5–6%) of cherry, plum, rowan or blackcurrant juice can be brought back to normal (2–3%) by mixing them with low extractivity.

And you can give lightly colored juice a beautiful color using thickly colored juice. Very often, water and always sugar are added to juice to reduce acidity.

When leveling acidity, it is necessary to take into account the fact that the titratable acidity should be slightly higher than the norm that the winemaker wants to achieve.

Each winemaker determines the composition of the blend in accordance with his taste and the availability of raw materials. You can prepare blended wine using one of the methods given below.

In table 10 (see Appendix) shows the recipe for making wort from various juices.

3rd method. Unlike previous methods, in this case it is not juices and musts that are mixed, but ready-made wines.

This text is an introductory fragment. From the book Moonshine and other homemade alcoholic drinks author Baydakova Irina

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