When most consumers buy Baijiu, when they hear "blending" or "blending", they think that blending is the liquor made of alcohol and water, or even fake liquor. This is a big mistake. Today, blending has become a synonym for "fake liquor" and "inferior liquor" in the eyes of consumers. However, what many people do not know is that every distilled loose Baijiu you drink belongs to blending liquor. Now let's take you to understand why loose Baijiu needs to be mixed before drinking?
In fact, the so-called blending or blending of loose Baijiu is not as terrible as people imagine. It is just a kind of adjustment technology, which blends the same type of liquor with different flavors in a specific proportion to supplement the liquor body, balance and harmony, and make the product form and maintain unique style characteristics.
We may all have heard such statements as "five-year aging" and "ten-year aging". The brewing cycle of Baijiu is so long, ranging from a few months to several years. During such a long brewing process, the liquor will be affected by many different factors, such as the influence of different production teams and pits, which will lead to the difference in flavor of the liquor. If I buy a bottle of wine today, it feels good to drink, and the next time I buy a bottle of the same wine, it won't taste the same. How can I do that? Therefore, blending is necessary in the process of Baijiu production, which can keep the inherent style of each batch of products.
As a matter of fact, brewing loose Baijiu is like cooking. It needs to add some seasonings to freshen up and improve the taste of the product. Blending Baijiu has the same significance. Blending different styles of liquor together will make the liquor body harmonious and balanced, and set off the main aroma to obtain more distinctive flavor. Baijiu also needs to be blended with flavored liquor, and the so-called "flavored liquor" is the essence liquor with different characteristics produced by the distillery with unique technology, such as special flavor, sweet and strong. Many of them are old liquor stored by the distillery for many years and are very precious. There is a saying of "seven technologies and three arts" in Baijiu production. The art here is reflected in blending.
Loose Baijiu usually takes a long time to brew, and the alcohol content of its original liquor is generally between 70 ° C and 85 ° C, regardless of the flavor type of Baijiu. This kind of highly original wine can not be directly drunk. It must be "reduced by adding pulp". This forms a necessity for the existence of "blending". In distilled Baijiu, the total flavor of the liquor is determined by 2% of the trace components. However, in the actual production process, the trace components contained in the Baijiu produced by different workshops of the same distillery, different batches of the same workshop, and even different liquor production times of the same batch cannot be completely consistent, and the taste and flavor are inevitably uneven.
Let's think about it. If a consumer buys a bottle of loose Baijiu and thinks that the taste and taste are very good, but the next time he buys it, it will not be the same. This is definitely not possible. Therefore, only by mixing the above different alcohol hearts can each product maintain the same style and quality.
In general, the alcohol content of loose Baijiu can be reduced only after the blending of Baijiu, and the product quality can be kept uniform, so that the taste can be more unique. It can be said that without blending, there is no good liquor with beautiful and palatable flavor. This is why some people express the feeling that "the production of fragrance depends on fermentation, the lifting of fragrance depends on distillation, and the shaping depends on blending".
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