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Identification of table wines by controlled indicators
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| Author:
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BABAEVA M.V., ZHIROVA V.V., ZHUKOVSKAYA S.V., MAKAROV S.YU., NIKOLENKO D. A., SHICHIYAKH R.A.
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| Abstract:
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The quality of wines for compliance with standards is determined by only a few standardized physical and chemical indicators. Moreover, two of them (the minimum content of the extract and the maximum content of citric acid) were introduced relatively recently. As practice shows, these indicators are often not enough to obtain an objective conclusion on the authenticity of wines. At the same time, abroad, to assess the authenticity and quality of wines, controlled indicators are used, for which it is impossible to establish a single norm, but this can be done for certain wine groups specifically for certain regions of production. The paper conducted a phased approach to the search for criteria-based assessments for controlled indicators. Organoleptic analysis was carried out and the investigated wine products were classified according to quality criteria. Based on the data of organoleptic analysis of 154 wine samples, regardless of their type and category, they are conditionally divided into three groups: the first group is wine, the authenticity of which is beyond doubt, it includes samples that received from 8.1 to 9.9 points, the second group - wines of satisfactory quality, the authenticity of which requires confirmation, the wines of this group had a tasting rating from 7.4 to 8.8 (12 samples), the third group - wines of low or unsatisfactory quality, received a tasting rating from less than 7.0 to 8, 0 points (20 samples). Next, 54 wine samples produced in Russia were examined more thoroughly. The technological parameters of table wines were studied on the basis of which a criterion for assessing the quality of wine according to the extract components was proposed.
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| Keyword:
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identification, quality, indicators, table wines, criteria.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP1.145
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| Download:
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