What are the blending formulas for Luzhou-flavor liquor?

Blending strong-aroma liquor is actually a method of seasoning, and blending liquor can make the proportions of various trace ingredients in the liquor more appropriate, make the standard requirements of liquor more reasonable, and make the aroma stronger. The blended liquor can become a better wine, so let us get to know the formula of blending strong-aroma liquor, as well as the specific process of blending liquor and issues to pay attention to.

1. Blending During the production process of liquor, the distilled liquor is mixed with various liquors, which is called blending. It is an important process in liquor production. Because the quality of the wine produced cannot be completely consistent, blending can narrow the quality differences of the wines, improve the quality, stabilize the quality of the wine before it leaves the factory, learn from each other's strengths and overcome each other's weaknesses, and unify standards. The blended wine is called base wine, and its quality should basically reach the level of wines of the same grade.

2. The purpose of blending wine is mainly to make the proportions of various trace ingredients in the wine appropriate so as to meet the standard requirements and/or ideal aroma, feeling and style characteristics of the wine. The blending method is to taste the wines from the production workshop one by one, analyze their respective strengths and weaknesses, blend them together, make the various trace ingredients matched in proportion, and make the wine more harmonious.

3. If good wine is blended with bad wine, the blended wine can become good wine; if bad wine is blended with bad wine, the blended wine can also become good wine. If good wine is blended with good wine, and the proportions are inappropriate, the properties and smells of the various wines are incompatible, the quality of the blended wine may also decline. But generally speaking, the quality of good wine will always improve when good wine is blended with good wine.

4. Due to the blending process, various wines with mixed flavors are not necessarily bad wines. They can be used as flavoring wines, especially bitter, sour, astringent, and numb wines, which may also be good wines. Wine with a bitter aftertaste can increase the aged flavor of the wine. The astringent wine can increase the aroma of the wine and can be used as a companion wine or a pairing wine. Wines with a burnt smell, a wine tail smell, a musty smell, a burnt smell, or a discarded dregs smell, if these wines have mild odors but have their own characteristics, can also be used as pairing wines. A small amount of them can be used for blending to increase the aroma of the wine.

5. Seasoning Seasoning is a processing technology for the base wine after blending. The effect of flavoring is closely related to whether the base wine is qualified. If the base wine is good, seasoning is easy and the amount of flavoring wine used is less. Flavored wine, also known as essence wine, is made by using a special small amount (usually around 1/1000) of flavored wine to make up for the deficiencies of the base wine, enhance the aroma of the base wine, highlight its style, and make the base wine have a significant improvement in some point or aspect, and the quality is significantly improved.

6. The functions of liquor seasoning can be summarized into three types: adding function, chemical reaction function and balancing function. Before seasoning, you must have a clear understanding of the base wine, choose the right seasoning wine, and conduct small sample tests. The flavored wine must be stored for another 7-15 days and then tasted. Only after it is confirmed to be qualified can it be packaged and shipped.