Blending – wine-making process as a result of which juice from different berries and fruits, either different grades of berries of one look, or ready wine materials for the subsequent production of wine mixes up.
Blending does taste of wine to softer, improving its quality, gives fault a fine aroma and a saturated bouquet. Also blending reaches decrease in acidity of drink and the unpleasant smack is removed. Gustookrashenny juice in mix with slabookrashenny gives to a blended wine a beautiful shade.
For production of a blended wine, first of all, it is necessary to decide on quantity of fruits and berries which will be used. It is possible to prepare a blended wine on different technologies, depending on the available raw materials and the flavoring addictions.
Technology No. 1
After determination of structure and amount of raw materials, fruits and berries are weighed, then are crushed and mix up. It is possible to crush the special crusher or on the meat grinder. Soft berries pound a masher. The alburnum received thus is put in a press, wrung out and define existence of sugar and amount of acid in the received juice. Proportions of acid and sugar are very important for receiving quality wine. Thanks to blending they can be corrected, having added to sweet juice sour and vice versa. At wort preparation for a blended wine it is easy to achieve the necessary sugar content and acidity, without adding water, acid or sugar. The received mash is put to wander.
This way is considered a lung and is quite popular, but it has two shortcomings. Not all fruits and berries ripen at the same time that considerably limits their choice. Berries give juice easily, and fruits, for example pears, leave it hardly. In their alburnum there is a lot of unused juice. Therefore it is better to apply more difficult technology to preparation of a blended wine.
Technology No. 2
At this way juice of each type of fruits and berries is separately squeezed out. Content in each of them of acid and sugar is determined before mixing. They are corrected, adding acid, sugar or diluting with water (for example, juice of red currant), and mix just before the beginning of process of fermentation. This way allows to use the fruits ripening throughout all season. The new mash is just added to that which already wanders even if process of fermentation is in a completion stage. When the fresh mash is added to old, fermentation becomes more active, harmful fungi are suppressed and the mash begins to wander more actively and qualitatively.
Technology No. 3
The blended wine can be prepared not only from raw materials and a mash, but also from ready wines, by their mixing. This way has undoubted advantage – it is simple. But it has also an obvious shortcoming. Not all wines are in harmony with each other, and instead of a refined bouquet it is possible to receive wine with not the most pleasant flavor and aroma.