A recommendable method of reducing acidity is undoubtedly blending juices with different acid content. After all, there are apples that are acidic and less acidic; if the juice of them is mixed together, arises delicious, drink, while each individual juice is not very tasty.
Ten, who doesn't have to buy certain varieties of apples for juice, because it has a garden full of various fruits, from slightly sour to very sour, does not need, of course, think about blending, enough, that he would mix the fruit before pressing the juice.
However, it is different, if the individual fruits mature at different times. Then coupage is necessary and the most common is the mixing of wines. Fruits with a low acid content are set in September, while late, sour varieties only in November. Regardless, however, whether the juice is to be blended, or wine, the measurement of acidity is the same in both cases, as described earlier. For example, one of the juices contains 4 g / l of acid (it may be some kind of pear). So it is mixed with a different juice, whose acidity is, for example 9 g/l.
If we mix both juices in proportions 1:1, it contains the new mixed juice 13 g of acid in two liters, which gives acidity 6,5 g/l; this is an acceptable value.
The weight of the must is also very decisive for blending. It is calculated in a similar way. If one juice contains 50 ° Ochsle, and the other only 45 ° Ochsle, that sums it up 95 : 2 = 47.5 ° Ochslego. Since this value is not sufficient for young table wine, you have to correct it "dry".