Blending is the blending of products

Blending is the blending of several varieties of products that are suitable for physical and chemical indices. Kupazhirovanie produce according to GOST.

The most common types of blend

• Egalisation - mixing of wines of a certain winery and one crop, but from different utensils.
• Assemblage - the technology of wine making by mixing wine of the same name and origin, but different years of production.
• Cuvée - produce by mixing wines of one name, but from different wineries (for example, Champagne - there mix white and red wine or wine of the highest quality, obtained in different years).
• Blending - it means blending wine from grapes from different areas of growth.

Blending of wine

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

In the production with the help of assembling large quantities of young homogeneous wine come out, but obtained from different sites of grapes growing.

If wine is produced for champagne, the blend then represents a harmonious unification of all assembly batches in order to obtain a higher and subtle taste, a bouquet.

During blending, it should be remembered that light wines with a touch of freshness improve the game of the bouquet.

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

When blending young wines with barreled aging, the delicacy and softness of the taste improves. Mixing of old wines is especially required if in blending there are "green" wines made from unripe grapes.

Blending of tea

Blending of black tea has become widespread throughout the world. Almost everyone is used to black color and slightly astringent taste. According to statistics, more than 75% of the inhabitants of our country get 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 production goes on sale as ready mixes or blends, for quality which are answered by titesters - they, it is possible to tell, have a unique sense of smell.

Blending tea is mixing titesters in the right proportions of suitable teas. Primarily, the main component can be determined from the name of tea. But, for example, one blend often combines not one dozen varieties of tea growing at different heights, different plantations and even continents.

In this case, blending is a constant support of the required taste of tea, because even the leaves collected on one plantation will not be the same.

Whiskey Blending

The first discoverers of this alcoholic drink are the Scots and the Irish - they have learned to drive alcohol from barley. Despite this, world producers also consider Japan, Canada and America.

Classification of whiskey

• Malt is the standard classics of barley malt, past several levels of distillation in special cubes and with aging in an oak barrel for a certain time (at least three years).
• Grain - has appeared with the invention of special columns for continuous distillation, by means of which a higher-quality distillate is obtained without interruption.
• Blended is whiskey, obtained by mixing the first two varieties in different proportions.

If the whiskey is made according to the classical recipe, then it is produced exclusively from grain crops. Nevertheless, in America it is made from corn, in Ireland - barley, in Canada - rye. Japan, however, takes over the experience of other nations, but it happens that Japanese whiskey, which often blends less than 40% of the strength, is considered substandard in Scotland.

To date, there are several ways to distill bregs in the factory to produce alcohol:

• Conservative - in special copper cubes, which have cooling tubes.
• Continuous action - distillation is carried out in special columns.

During his lifetime, W. Churchill tried to arrange the supply of barley malt, no matter how hard the years were. After all, the income from whiskey accounted for one-fifth of the country's income, so it was impossible to stop production - to obtain a quality drink requires at least 3 years of aging, and for the "luxury" - at least 12 years.

Blending cognac

Cognac production can not be imagined without blending, it is an obligatory component of it.

The resultant blend of cognac, if necessary, is pasted with egg white, gelatin, fish glue or treated with bentonite. Then pass through the filter, leave it for a while, then pass it through the filter again and then pour it and pack it.

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

Ordinary cognacs "rest" for at least six months, KVVK or KS - at least a year. Cognac is bottled at a temperature of about 20 ⁰ C, both in bottles and in souvenir containers.

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

In addition to cognac, they also make various brandy drinks based on cognac alcohol. By the 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, which has undergone special treatment.

On the basis of the foregoing, it can be said with certainty that blend is an indispensable technology for the production of most products.