Sparkling wines: quality, control and a testing algorithm

1. All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry, Branch of the Gorbatov Federal Scientific Center of Food Systems of RAS (Sparkling Wine Laboratory, Head)

2. All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry, Branch of the Gorbatov Federal Scientific Center of Food Systems of RAS (Interbranch Scientific and Technical Center for Food Quality Monitoring, Senior Researcher)

3. All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry, Branch of the Gorbatov Federal Scientific Center of Food Systems of RAS (Laboratory of Sparkling Wines, Junior Researcher)

4. All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry, Branch of the Gorbatov Federal Scientific Center of Food Systems of RAS (Laboratory of Sparkling Wines, Junior Researcher)

Type:

Article

DOI:

https://doi.org/10.35400/2541-9900-2020-9-52-55

Pages:

from 52 to 55

Status:

Published

Received:

31.08.2020

Accepted:

31.08.2020

Published:

31.08.2020

Subject area:

UDK 66 Химическая технология. Химическая промышленность. Родственные отрасли

Language:

Russian

Keywords:

wine products, sparkling wines, quality, identification, methods, authenticity, organoleptic properties, physical and chemical indicators

Abstract and keywords

Abstract (English):
The range of sparkling wines is very wide, while their quality is sometimes questionable. The adulteration of sparkling and still wines has a lot in common, but there are differences. The greatest difficulty is to determine the endogenous or exogenous nature of the carbon dioxide contained in sparkling wine. A method for solving this problem has been developed.

Keywords:
wine products, sparkling wines, quality, identification, methods, authenticity, organoleptic properties, physical and chemical indicators

References

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2. Tehnicheskoe regulirovanie proizvodstva i oborota vinodel'cheskoy produkcii i spirtnyh napitkov. Reglamenty Evropeyskogo Soyuza / Pod red. L.A. Oganesyanca, A.L. Panasyuka. - M.: PKG «Razvitie», 2009. - 199 s.

3. Hurshudyan S.A., Harlamova L.N. Opredelenie fal'sifikacii vina organolepticheskim metodom // Kontrol' kachestva produkcii. - 2017. - № 7. - S. 12-14.

4. Hurshudyan S.A., Galstyan A.G. Kachestvo pischevyh produktov. Terminy, opredeleniya i protivorechiya // Kontrol' kachestva produkcii. - 2018. - № 1. - S. 48-49.

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