Brandy blend

Blending in Chapter IX on Whiskey apply, on the whole, to brandy blending. 

Brandy is distilled wine which contains at least 38% by volume of alcohol. Brandy to which alcohol is added is designated as a brandy blend or adulterated brandy. 

Benedictine was made in 1510 by Dom Bernardo Vinceki at the abbey in Erecomp, Normandy. It is one of the few Hqueurs that is aged for four years after blending. Benedictine and Brandy (B B) was introduced in 1937 after the discovery that Americans were adding brandy to Benedictine. Chartreuse, first made in 1605, is formulated with over 130 herbs and spices macerated in brandy. 

The mingling of inferior wines with superior, or with brandy, is not the sophistication for which the chemical professor is so much required to confer a boon upon the public, as in detecting extraneous substances of no vioous obaracter at all. To brandy intermixed with wine, and which never blends with it as the natural alcohol ofthe wine does, are owing, in many cases, the liver complaints of the wine drinkers in England—-a disease rare in wine countries. 

Only a small amount of pot-still brandy is produced in California. It is used primarily for blending, in small percentages, with continuous still brandy after aging. Equipment used for this purpose consists of pot-rectifiers. In at least one case, the fractionating column is so arranged that it can serve either as the concentrating section for the pot or as a part of a continuous still unit. 

Vermouth is prepared from a base wine, extracting flavorants from herbs and spices in wine or a brandy mixture, blending the extract with the base wine, fortifying the mixture to the desired level, and finally maturing the prepared vermouth (Amerine et ah, 1980). The basic steps involved in a typical vermouth production process are illustrated in Fig. 8.1. 

Brandi M, Magill A, Rudrarajn V, Gordon MS. Approaches for improving the stability of ketorolac in powder blends. J Pharm Sci 1995 84 1151-1153. 

Brandies have the special feature that they are prepared by distillation of a wine, generally a grape wine, rather than a beer . The great variety in flavor and qualities of the various brandies originates from the different types of wines distilled, whether the distillation was batch or continuous, and the aging and blending details. 

Brandy is the product prepared by distilling wine, wine lees and/or grape pomace and often by blending the results of these operations. 

Eau-de-vie is the French name for brandy. It is used there in a rather broad sense and may embrace spirit distilled from wine, cider, perry, marc, cherries, plums or other fruit and also to mixtures of such spirits, or to a blend of any such eau-de-vie with any alcool d industrie" which is a name for either grain or beet alcohol. In view of this all-embracing nature of the term it is customary for a Frenchman to qualify his order for an eau-de-vie by specifying un fine," or fine champagne," or un cognac."... 

Blending.—Aged brandies are very often blended, since they may vary in characteristics according to source of raw materials, district of production, and year of vintage. Blending has been found necessary to produce a product of uniform characteristics year after year. As in whiskey blending, cheapening may also be a desideratum. 

Density measurements are extremely Important in industry, because a large amount of information can be obtained about a material with a reasonably simple measurement. By measuring the density of liquids, we can determine how much electrical charge is in your car battery, at what temperature your radiator will freeze, the salt content of a pickling brine, the alcohol content of a brandy, and certain diseases from urine samples. The densities of solids can tell us the hydration degree and porosity of Portland cement, the cotton-polyester blend in a fabric, the velocity of detonation of... 

Chem. Descrip. Brandied sat. polyester resin in solvent naphtha 150/ butyl glycol blend... 

Fortified Wine Wine blended with alcohol, typically brandy, to increase the sweetness and alcohol content. 

Pharmaceutical, Cosmetic, and Food. Typical uses of the four caramel colors include desserts, distilled spirits, spice blends (I), ice creams, brandies, liqueurs, vermouths (11), ... 

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