Blending of Wines

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Blending of Wines


the mixing of various wines in a definite proportion in order to improve their quality, correct defects, obtain wines of a certain type and composition, and produce large, homogeneous batches of wine. For example, wine with small quantities of sugar, tannins, and other substances may be improved by adding wine containing a greater quantity of the necessary chemical substances, thereby ensuring an end product with higher organoleptic properties.

The blending of wines requires considerable experience and knowledge of wine varieties and of the regions in which they are produced on the part of the wine-maker. Blending is done on the basis of physical and chemical analysis and a taste evaluation of each wine. It is first done in laboratories, where samples of wine are mixed in various proportions. The best product of test blending is then transferred to plant conditions.

The term “blending” is commonly used for many operations in other branches of the food industry that are connected with the preparation of mixtures; for instance, one speaks of the blending of various varieties of tea, fruit juices, and so forth.


The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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