When it comes to blending, many people will think of inferior liquor, adulteration, etc. Most of the public's understanding of liquor blending is "alcohol plus water", and the ensuing understanding is that as long as it is related to the word "blending", it is "bad". Even "collusion" is a means of counterfeiting. How is it actually?
As the main raw material for liquor production, edible alcohol is widely used in the field of winemaking, but also in the chemical industry and medical industry. In the "Liquor Industry Terminology", the term "blending" in the production of liquor is defined, and "blending" is to mix and blend the same type of wine with different aromas and tastes in different proportions, playing a role in supplementing, setting off, restricting and buffering, making it meet the same standard and maintaining a certain style of finished wine.
"Blended wine" is not a derogatory term, nor does it mean that wine is not good, it is just a process of winemaking, not as everyone misunderstands. From a technical point of view, blending is an important process in the production of liquor. Because the quality of the produced wine cannot be completely consistent, the blending can narrow the difference in the quality of the wine, so that the wine can stabilize the quality before leaving the factory, learn from each other's strengths, unify the standards, and reach the level of the same grade of wine in quality.
The role of blending wine is mainly to make the various traces of the wine appropriately distributed. Blending is a kind of process that relies on the sensory sensitivity and skills of the blender, and the blender with rich experience can only tune out first-class products, and there has always been a "seven points of wine and three points of hook" theory, and the level of the blender represents the product quality style of the enterprise. Blending is not only not a derogatory term, on the contrary, blending is actually the progress of liquor production technology, and it is an indispensable link in the production of high-quality liquor.
Of course, the "sake hooked wine" mentioned here is not an alcohol-blended wine. "Wine hook wine" and "alcohol blending" are two concepts, "liquor hook wine" is essentially still a grain wine, and alcohol blending is not on it, it can only be said to be a new craft wine. The most obvious difference is that the liquor mixed with alcohol, after you get drunk, you will have a headache the next day.
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Blended wine is not equal to alcoholic wine
According to GB/T15109-2008 "Liquor Industry Terminology", liquor can be divided into three types: solid liquor, liquid liquor and solid liquor. Solid liquor is not allowed to add food additives and edible alcohol, liquid liquor and solid liquor are allowed to use edible alcohol and food additives. Pure grain solid fermented liquor adopts a completely traditional winemaking process, with grain as raw material, after crushing, adding wheat and bran made of koji medicine as a saccharification agent, natural fermentation in mud ponds or clay pots for a certain period of time, after high temperature distillation of the liquor obtained. Solid-liquid blending process refers to the use of a certain proportion of solid high-quality liquor and diluted edible alcohol blending, or adding flavor for blending molding. Perfumed with chemical flavors such as ethyl caproate, the fragrance does not stay in the mouth for a long time, showing "floating fragrance", lacking "cellar aroma" and "bad aroma" solid wine flavor.
The so-called alcohol blending wine, refers to the use of edible alcohol plus a certain amount of water and seasoning liquor blended out of the liquor, this new process liquor is mainly based on sugarcane and beet residue, cassava, sweet potato, potato, corn, etc. to produce alcohol, and then the alcohol and lees are steamed, and then add flavored flavoring substances to simulate the taste of traditional grain liquor.
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Alcohol blending wine as a "new process"
Due to the complex process of pure grain solid fermented liquor, the exquisite grain ration, the long cycle and the high cost, it is extremely difficult for the distillery to increase its output in the short term. Although the physical and chemical indicators of new process liquor can meet the requirements of national food hygiene standards and ensure food safety, due to the limitations of technology, the taste of new craft liquor is generally not as good as that of liquor brewed by traditional technology, coupled with the relatively low production cost, so production enterprises generally apply new technology to the production of low-grade products, only high-end liquor and ultra-high-end liquor can be said to be pure grain brewing.
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It was included in the National Development Framework
After the 1990s, the mainland implemented an industrial production license system in alcohol industrial production, which led to the rapid development of alcohol industrial production. The new craft liquor has also been affirmed and promoted by the relevant departments. According to the data, in 1987, the State Economic Commission, the Ministry of Light Industry, the Ministry of Commerce, and the Ministry of Agriculture, Animal Husbandry and Fisheries jointly held the "National Brewing Industry Production Increase and Conservation Work Conference" in Guiyang City, Guizhou Province, and the meeting determined "four changes", namely, "the transformation of high-grade wine to low-grade wine", "the transformation of distilled wine to brewed wine", "the transformation of grain wine to fruit dew wine" and "the transformation of ordinary wine to high-quality wine". In order to distinguish between pure grain wine solid fermented liquor and new process liquor, the Liquor Committee of the China Food Industry Association has long formulated the "Pure Grain Solid Fermented Liquor Approval Rules".
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The birth of "new technology" liquor
In fact, the birth of "new craft liquor" has gone through two thresholds - how to change alcohol into liquor; how to make liquor transformed into liquor, with the aroma of liquor brewed by traditional craftsmanship.
It is understood that in 1956, Mr. Xiong Zishu, a titan in the winemaking industry, accepted the task of the Ministry of Light Industry and began to study the "beverage alcohol mixing liquor", using the old method to produce bad skewers, so that the alcohol has the "bad aroma" that people are accustomed to; and the liquor produced by the solid state method is added to dilute alcohol, and the test results show that adding 7% of high-quality liquor can have the inherent flavor of mainland liquor. In order to add flavor to the "new craft wine", a "three essences and one water" brewing method was adopted at that time, that is, it was diluted with alcohol, flavor and saccharin and water to form liquor. However, the "aroma" of this wine is not good, and the acceptance in the market is not high, so the liquor produced by this method soon died. And this is probably the origin of the public's change in smell of "blended wine".
Since then, the skewer liquor has gradually replaced the perfume method liquor. In 1966, KumaKoshu was again subjected to experimental research on skewer liquor, and finally used 10% solid fermented liquor and 90% liquid fermented alcohol skewers. Incense skewers are made by placing alcohol at the bottom of a pot, on which the citron stands, and heating it to allow the alcohol vapor to pass through the sauce. The liquor produced in this way has the aroma component of solid liquor, but the new craft liquor, whether it is liquid or solid liquid, cannot be compared with the traditional craft liquor.
After nearly half a century of evolution of the liquor industry, the new craft liquor has basically completed this major technological innovation. At present, most of the middle and low-grade liquor uses this production process.