How does blending liquor work? How to do it in detail?

Do you still think that blending liquor is not good, this issue will take you to understand the story behind the blending of liquor.

Are you asking about the blending of the base liquor made from grain with the finished liquor? Or do you ask edible alcohol with water and flavor to make fake and shoddy wine? In the former, different fragrance types have different blending methods; The latter, you go to Fujian, Guangdong to find it, there are a lot of fake wine over there.

Add some aged flavored wine to the new wine. The taste is good.

"Blending is a very important and indispensable process in liquor brewing. To put it simply, after the liquor is just made, the taste of the liquor produced in different workshops is different, and it is necessary to unify the taste, remove impurities, and coordinate the aroma. Blending is not simply a matter of adding water to the wine, but rather a combination of different base wines and flavorings, and is a specialized technique that balances the body of the wine and keeps it unique.

In the production process of liquor, the raw aroma depends on fermentation, the fragrance depends on distillation, and the molding depends on blending, and the blending technology can be called the finishing touch of liquor.

Sorghum liquor: Sorghum is the main raw material for the production of liquor. Brewing liquor from sorghum is unique in the world and has enjoyed a good reputation for a long time. Sorghum liquor shows the profound heritage of China's liquor culture with its color, aroma, taste and style.

Many people like to soak liquor with some medicinal herbs, which is the so-called medicinal wine. The effect varies depending on the herb. However, no matter what kind of medicinal herbs it is, you must pay attention when choosing liquor, because the medicinal effects of different liquors are different.

Blending wine is to mix different wines differently to achieve complementarity between wines, so that the aroma and effect of different wines are mixed. Achieve a check and balance.

Blended wine brewing method:

1. Incense methodIn the traditional steamer, the small koji liquor is placed below, and the large qu fragrant paste is placed above, and after distillation, the liquor carrier in the distillation is condensed by the fragrant substance in the fragrant paste, which is the traditional liquor produced by the incense transmission process. The new process baijiu borrows from this traditional process, except that the fermented grain is replaced by edible alcohol.

2. Fragrance methodFlavored liquor is based on edible alcohol.

Liquor made by adding fragrant and flavorful substances, these aromatic substances may be flavors or yellow water.

and yellow water is a by-product of traditional liquor production.

3. Solid-liquid methodSolid-liquid blended liquor is a liquor made by adding edible alcohol as the base and adding a certain proportion of liquor produced by the traditional solid-state method.

Drinking alcohol blended with edible alcohol:

1. From the point of view of standards, the use of edible alcohol to blend liquor is allowed by law, that is, it is legally recognized. GBT 20821-2007 Liquid liquor.

GBT 20822-2007 solid-liquid liquor allows edible alcohol to be used as raw material for product processing.

Second, from the perspective of safety, edible alcohol is also recognized as a food raw material. GB10343-2008 defines edible alcohol as: cereals, potatoes, molasses.

or other edible crops as raw materials, fermentation, distillation and refinement, for the food industry to use hydrous alcohol.

3. Compared with the world's major distilled spirits, China has a certain degree of advancement in blending liquor with edible alcohol. Whiskey.

The legal limit for the distilled alcohol content of the current popular blended whisky is close to that of edible alcohol; Vodka is basically similar to high-alcohol alcohol; Gin.

Basically, the floral herbs are steamed with edible alcohol; Brandy.

The rum production process is similar to that of edible alcohol.

It can speed up the aging process and blend it with some aged flavored wines.

One minute to understand the liquor blending technique.

What do you want to do? I can teach you.

Summary. Hello dear.

The blended liquor formula is edible alcohol, solid fermented liquor, Daqu liquor, koji liquor, ethyl acetate, ethyl butyrate, ethyl valerate, ethyl caproate, ethyl lactate, acetaldehyde, furfural, propionic acid, butyric acid, valeric acid, caproic acid, lactic acid, glycerol, n-propanol, sec-butanol, isobutanol, n-butanol, isoamyl alcohol, etc.

What is the recipe for blending liquor?

Hello The formula of blended liquor is edible alcohol, solid fermented liquor, Daqu liquor, koji liquor, ethyl acetate, ethyl butyrate, ethyl valerate, ethyl caproate, ethyl lactate, acetaldehyde, furfural, propionic acid, butyric acid, valeric acid, caproic acid, lactic acid, glycerol, n-propanol, sec-butanol, isobutanol, n-butanol, isoamyl alcohol, etc.

The blending of liquor includes two basic processes: blending the base liquor and seasoning. The main components of liquor are alcohols, and also contain trace components such as acids, esters, aldehydes, ketones, and phenols, and the quantitative ratio between them determines the style of the product. Blending is mainly to add various trace components in the wine in different proportions to rearrange and associate its molecules, coordinate and balance, and bring out the aroma, taste and style characteristics of the base wine.

Seasoning is the final finishing or artistic processing of the base wine, through a very delicate and delicate work, with a very small amount of flavored wine, to make up for the lack of aroma and taste of the base wine, so that it is elegant and delicate, and fully meets the quality requirements. The effect of seasoning is closely related to the base wine. If the quality of the base wine is poor, the flavoring wine is not only used in large quantities, but also quite difficult to flavor.

If the base wine is good, the seasoning is easy, and the amount of flavored wine is small, and the product quality is stable. So blending is the basis of seasoning. The essence and principle of blending is to blend the liquor with different trace components and different quantity ratios to achieve the appropriate proportion, so that the liquor body is harmonious and unified, and the style of the finished liquor is beginning to take shape.

The liquor blending method is one:

In the first step, several kinds of original liquor are tasted and tested to determine that they are qualified, and then classified for later use.

The second step is to control the proportion of various raw liquors and the quality indicators after blending, and then taste them to determine the proportion of bulk raw liquors.

The third step is to adjust the quality index and the proportion of flavored wine.

Step 4. After the sales staff confirms whether the new product meets the needs of consumers, the finished wine is blended in large quantities after confirmation.

Answering my dear, there are the following methods, 1. Pan Gou Pan Gou refers to classifying, classifying, and grading one to seven rounds and the "three typical bodies" of sauce aroma, cellar bottom, and mellow sweetness, so that the wine can be screened as a whole, and then hooked according to different types and grades. It refers to mixing different wines in an appropriate amount and adding flavored wines to prepare them. The specific process of blending sauce wine is:

After three years of aging, the base wine is first hooked, and then flavored and seasoned; First small hook, commonly known as small hook, in accordance with the proportion of various wines in small plate hook, the same amount of hook is enlarged, and then large-scale blending, commonly known as ** hook.

2. The combination of base liquor is to integrate the basic liquor with different rounds, different aroma types, different liquor degrees, different style characteristics, and different wine ages according to the aroma standard, and each takes the optimal combination of "need", so that different base liquors can be integrated together, so that the liquor becomes the spicy taste of one base liquor, and also has the aroma of another base liquor, of course, these taste base liquors themselves have, but the degree is different.

Question: What materials and methods are used to blend the cellared liquor at 48 degrees, and the taste is better after blending.

Reply. 3. Seasoning and seasoning need the help of a sommelier, because seasoning is a key process of patient, fine and careful "frequency tuning" that relies on the senses to make the wine coordinated, plump, delicate, elegant and long, so that its style is typical, "color, aroma, taste, and character" and acid, ester, aldehyde, phenol and other trace content components repeatedly. After the wine is blended, it is "seasoned". When seasoning, add seasoned wine.

Flavored liquor is produced using a special process, which is a core secret of each winery. The flavored wine has a special taste, and only a little is added at a time.

You can try additives: ethyl acetate, ethyl lactate, glacial acetic acid, etc., add them in a certain proportion, and the taste will be better.

Blending of high liquor: (refers to liquor above 50°, including 50°) x0d x0a Add the liquor treated by the alcohol positive alcohol brand "liquor special purifier" to the blending liquid at a ratio of 1/10,000 to make the liquor full, and then add the alcohol positive alcohol brand "super concentrated compound liquor special liquor base" with various flavors suitable for the taste needs of your local consumers at a ratio of 1/10,000 to drink and go on sale. 2. Blending of low-alcohol liquor:

Blending of highly liquor: (refers to liquor above 50°, including 50°).

The liquor treated by the "liquor special purifier" of the alcohol brand is added to the blending liquid at a ratio of 1/10,000 to make the liquor full, and then the liquor is added at a ratio of 1/10,000 to the various flavors suitable for the taste needs of your local consumers. 2. Blending of low-alcohol liquor: (refers to liquor below 50°).

a. Blending of 45° 50° liquor:

After converting the pure and low-alcohol liquor without evil and miscellaneous odors after being processed by the "liquor special purifier" of the alcohol positive alcohol brand into 50° liquor, add the alcohol positive alcohol brand "super concentrated compound liquor special liquor base" of various flavors suitable for the taste needs of your local consumers at a ratio of 1/10,000 to drink and go on sale.

Note: This method is only suitable for simple blending of liquor above 45°.

b. Three-step hooking method for low-degree grip liquor:

In the process of liquor distillation, it is necessary to strictly truncate the head and tail, and the puree liquor above 63 ° after the truncation does not need to be treated by the "liquor special purifier" of the alcohol brand, and is served separately in a container for later use, and then operated according to the following steps:

1. Mix the low-alcohol liquor treated by the "liquor special purifier" of the alcohol brand with the high-alcohol liquor above 63° that has not been treated by the alcohol brand "liquor special purifier", and the degree of the mixed liquor is the degree of the required finished liquor;

2. Add the mixed low-alcohol liquor to the proportion of 1/10,000 to the "special liquor base for low-alcohol liquor Duan Sunshan", which is an important technology to ensure that the series of low-alcohol liquor is low but not light;

3. Add the low-alcohol liquor of the "special liquor base for low-alcohol liquor" to the low-alcohol liquor according to the ratio of 1/10,000 to the mellow liquor brand "special liquor base for ultra-concentrated compound liquor" suitable for the taste needs of your local consumers, and you can drink and sell it, which is the key to make up for the heavy taste and weak taste of low-alcohol liquor.

This method is suitable for the blending of low-alcohol liquor below 50°, and is more suitable for the production and sales of bottled and barreled low-alcohol liquor.

The so-called blending is mainly to make the various trace components in the wine mix together in the best proportion, so that the molecules are newly arranged and combined, supplemented, coordinated and balanced, and the main aroma is brought out and the unique style characteristics are formed; It can also be blended to unify the quality and standards of the liquor, so that each batch of liquor leaving the factory is basically the same, and the stability of quality can be maintained; Blending method: 1. Taste, understand and determine the aroma characteristics, length of wine age, respective advantages and disadvantages of each basic wine and flavored wine, and make detailed records; 2. Establish the sample wine (generally each batch of sample wine is left to answer the bridge, and each batch of blending is based on the sample wine), taste the sample wine, and preset the blending ratio according to the trace components (chromatographic data) and taste characteristics of each wine base and flavored wine; 3. Sample blending test: according to the preset blending ratio, try to blend the sample while tasting, if it does not meet the expected effect, it should be corrected, find the best blending combination, until the sample wine standard, and make a detailed record.

Generally, a basic wine is used as the main wine, and then other wines are gradually added in different proportions, the amount is from less to more, and the wine is tasted while adding'4. Batch blending: This is the amplification of the sample blending, which is suitable for the needs of mass production, but the principle of abiding by the amount from less to more, then adding seeds, tasting while adding, and finally meeting the requirements (the same as the sample wine). Description:

1. Blending personnel should first learn to taste and evaluate wine; 2. Blending personnel should master the understanding of various aromatic and flavorful substances (including theoretical knowledge, sensory sensitivity and accuracy); 3. Blending personnel should be diligent in learning and refining, and their work should be meticulous and rigorous; 4. In addition to learning and refining more, the sensory acuity and accuracy are indeed different in personal talent.

One minute, Qing Tsai Ran Yuxu read Bai Qikong wine blending technology.

What kind of fragrance do you want to make? Whether it is bottled or loose wine, I do liquor blending technology in the distillery, so I can talk about it.