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
- Egalizatsiya - mixing of wines of a certain winery and one crop, but from different utensils.
- Assemblage - the technology of making wine by mixing wine of the same name and origin, but different years of production.
- Cuvée - produced by mixing one winenames, but from different wineries (for example, Champagne - there mix white and red wine or wine of the highest quality, received in different years).
- Blending - it means blending wine from grapes from different areas of growth.
Blending of wine
Blending is an indispensable part of the technological process in the production of wines.
In the production with the help of assembly large lots of young homogeneous wine come out, but obtained from different areas 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 showall of their best properties. In this case, blending is limited to mixing several selected assemblies, if it turned 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 a barrelaging improves the fineness and softness of the taste. Mixing old wines is especially required if in blending there are "green" wines made from unripe grapes.
Blending of tea
Almost all over the world,spread blending of black tea. 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 those surveyed 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 of which the titesters answer - they can be said to have a unique sense of smell.
Blending tea is mixing titesters in the rightproportions of suitable sorts of tea. 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 for the desired taste of tea, because even the leaves collected on one plantation will not be the same.
Discoverers of this alcoholic beverageare Scots and Irish - it's they who 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 period of 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 - this whiskey, obtained by mixing the first two varieties in different proportions.
If the whiskey is made according to the classical recipe,then they produce it exclusively from grain crops. Nevertheless, in America it is made from corn, in Ireland - barley, in Canada - rye. Japan adopts the experience of other nations, but it happens that Japanese whiskey, which blends in the end is often less than 40% of the fortress, 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 the life of U. Churchill tried to arrange the supply of barley malt, no matter how heavy the years. After all, the revenues from whiskey accounted for one-fifth of the country's income, so it was impossible to stop production - to obtain a quality drink it takes at least 3 years of aging, and for the "luxury" - at least 12 years.
Cognac production can not be imagined without blending, it is an obligatory component of it.
The resulting blend of cognac, if necessarypasted with egg white, gelatin, fish glue or treated with bentonite. Then they pass through the filter, leave it for a certain period of time, then pass through the filter anew and are poured and packed.
If the cognac has turned out to be 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 poured at a temperature of about 200With 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. On the property they correspond to a 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.