What is the formula for blending liquor?

The technological formula of liquor blending is as follows: ethyl caproate 3.87, ethyl lactate 2.38, isoamyl alcohol 0.36, ethyl butyrate 0.24, n-butanol 0.05, isobutanol 0.27, acetal 1.2, sec-butanol 0.07, n-propanol 1.2, ethyl acetate 0.07 and acetaldehyde 0.37.

The blending of liquor is mainly to make the proportion of various trace components in liquor appropriate, so as to meet the standard requirements or ideal flavor feeling and style characteristics of this liquor. The method of blending is to taste the wines in the production workshop one by one, analyze the advantages and disadvantages, and blend with each other, so that various trace components can be matched in proportion and the wine body is more harmonious.

In the process of liquor blending, good wine and poor wine are blended, and the blended wine can become good wine; Inferior wine is blended with inferior wine, and blended wine can also become good wine; If good wine is blended with good wine in an inappropriate proportion, the properties and smells of various wines do not match, and the quality of blended wine may also decline. But in general, the quality of good wine is always improved when it is mixed with good wine.

Because of the blending process, all kinds of miscellaneous wines are not necessarily bad wines, but they can be used as flavoring wines, especially bitter, sour, astringent and hemp wines, and may also be good wines. A bitter wine will add to the aged taste of the wine.

The wine with astringent taste can increase the flavor of the wine and can be used as wine carrier and wine withdrawal; Wine with burnt taste, wine with tail taste, wine with musty smell and peculiar smell can also be used as wine, and a small amount can be used for blending to increase the aroma of wine.