Blending Wines

Learn Formulas for Blending Wines

There is often variation in flavor, color and alcohol content of various lots of wine of the same type made in the same year. To produce a uniform product in which each bottle will be as good (we hope) as the previous one, it is desirable to blend the various lots together. The flavor of wine is controlled in part by the amount of tannin, total acid, sugar, alcohol and volatile acids. Not all of these are possible for the home winemaker to analysis with his limited resources. What can be detected visually and by taste without difficult is the amount of sugar, alcohol, total acid and the color.
There is a simple algebraic formula for blending:

A = m-b

B = a-m

A =  the weight of one component of the mixture and its concentration in percent =`a’,

B = the Weight of the second component of the mixture and its concentration in percent = `b’.

m = the desired percent of the factor to be blended.

 

Example:

Suppose one has two lots of wine. The first lot is at 14% alcohol and the second lot is at 11% alcohol. You desire a wine with 13% alcohol.

In this situation a = 14, b = 11, m = 13. Then A = m-b = 13-11=2

B = a-m = 14-13=1

or one needs twice the amount of lot A than of lot B to reach the desired alcohol level of 13%.

Another easy method is an geometric representation that can be used for computing the ratio of two ingredients of a mixture, Pearson Square Method. Please see the continuation in the book.

The home winemaker may not always have exact figures available. Therefore, estimations by trial and error are necessary. This is still desirable since one would like to enjoy his hard earned wine bottle after bottle with the same degree of pleasure.

Color is often a problem in wine making. It is often advisable to blend in at the crush a variety with red colored juice, such as Rubired or Royalty. Alternatively, a small lot of wine of one of these varieties can be made to enhance the quality of the color. These two varieties are both good for blending since they impart little flavor of their own.

Blending is also done between different ages of sherries. This is known as solera sherry. It is done to produce a uniform product year after year.

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