“The interest of this technique is based more on the safety of the AF than on the aromatic impact, even if a certain synergy between the different terroirs cannot be ruled out. The blend just before the start of the AF or at the beginning allows to modulate the two limiting parameters that are the pH and the alcoholic degree.
In this way, they can be naturally reduced to more coherent levels, and allow not only the smooth running of the AF but also of the MLF. The pH also has an impact on the active S02, so it is very good to make it a decisive criterion. However, care must be taken not to blend too late to avoid to create a shock by diluting the must.
I will also recommend to add the same strain of yeast to avoid the risk of incompatibility. I would say that the only inconvenience is that the plot cannot be evaluated according to the vintage, which can nevertheless provide important information”.