Theory and application of fractional-blending systems
AuthorsG. A. Baker
M. A. Amerine
E. B. Roessler
Authors AffiliationsG. A. Baker was Associate Professor of Mathematics and Associate Statistician in the Experiment Station, Davis; M. A. Amerine was Associate Professor of Enology and Associate Enologist in the Experiment Station, Davis; E. B. Roessler was Professor of Mathematics and Statistician in the Experiment Station, Davis.
Hilgardia 21(14):383-409. DOI:10.3733/hilg.v21n14p383. May 1952.
PDF of full article, Cite this article
A theory for calculating proportions of each age and average age of products processed in fractional-blending systems has been developed and applied to several systems for aging wine. The average ages have been calculated in the oldest container of systems of from 4 to 8 barrels after 1 to 50 years of operation for withdrawals of 50, 25, and 10 per cent. The results show that fractional-blending systems produce beverages of a constant average age after varying periods of operation. The average age in the product may be increased by increasing the number of barrels in the system, by decreasing the per cent drawn off each time, or by making withdrawals less frequently.
Amerine Maynard A. The response of wine to aging. Wines and Vines. 1950. 31(3):19-22. (4):71-74; (5): 28-31
Baker G. A., Amerine M. A., Roessler E. B. Fractional blending systems for aging alcoholic beverages. Food Technology. 1951. 5(7):304-5.
Cruess W. V. Investigations of the flor sherry process. California Agricultural Experiment Station Bulletin. 1948. 710:1-40. http://archive.org/details/investigationsof0710crue
González Gordon Manuel M. Jerez-Xerez-“Scheris. 1935. Spain: Imprenta A. Padura, Jerez de la Frontera. 405p. (See especially p. 267 et seq)
González Gordon Manuel M. Jerez-Xerez-Scheris. 1948. Jerez Industrial: S.A., Jerez de la Frontera, Spain. 605p. (See especially p. 329 et seq)