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Lexicon

The largest wine encyclopedia in the world with 26,670 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Blending cross

Various formulas are used to precisely perform blends or cuvées in winemaking with a desired or calculated result. The effect of a blend on analytical values such as alcohol content or acidity can thus be calculated. The "Cramer's cross/rule", named after the Swiss mathematician Gabriel Cramer (1704-1752), is usually referred to as the blending cross when blending. This rule provided the impetus for the development of determinant theory.

Verschnittkreuz - Beispiel mit Alkoholgehalt zweier Weine

The known initial values, such as the alcohol content of two wines A and B, are on the left-hand side of the blending cross. The desired value of the blend is at the intersection point. Now the difference between the value at the top left and the desired value is determined and the result is entered at the bottom right. Then the difference between the value at the bottom left and the desired value is determined and the result is entered at the top right. The results are noted without a sign. On the right-hand side of the mixing cross, the result is the "proportion of the total mass" (not the volume) with which the desired value can be achieved.

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The world's largest Lexicon of wine terms.

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