Taste products. General characteristics of flavor products

Taste products(tea, coffee, spices and seasonings, alcoholic, low-alcohol and soft drinks, tobacco and tobacco products) contain substances (caffeine, vanillin, essential oils, ethyl alcohol, nicotine) that affect the nervous, digestive and other systems of the body.

This group of goods is used by a person to stimulate the absorption of the main components of food: proteins, fats and carbohydrates.

When using flavoring products, due to the physiologically active substances contained in them, it improves

increased secretion of digestive juices,

the processes of digestion and assimilation of food are improved.

Flavoring goods (tea, coffee, spices and seasonings, drinks) are used both for cooking products and dishes with a variety of taste characteristics, and independently.

Part of the flavor products (fruit syrups, extracts, wines, alcoholic beverages) have not only taste, but also nutritional, energy value, as they contain carbohydrates, alcohol, organic acids, vitamins and vitamin-like substances, ash elements.

Goods classification this is their systematized distribution into groups according to the most common features. In commodity science, various types of classification are used: biological, industrial, educational, trade, etc.

The classification of goods can be based on various characteristics: origin, chemical composition, degree of processing of raw materials, purpose of goods, etc.

The commodity group of flavoring goods includes a variety of food products, mainly of plant origin and products of their processing, which improve the taste and aroma properties of food and contribute to its more complete assimilation.

Taste products are classified according to various criteria: according to the content of physiologically active substances, according to trade marks, according to the nature of the impact on the human body.

Physiologically active substances, contained in flavoring products, are divided into the following groups:

alkaloids;

Ethanol;

glycosides;

Catechins and terpenoids;

Vitamins and vitamin-like substances;

Minerals.

To alkaloid-containing Flavored products include tea, coffee, and cola-based soft drinks. These products are designed for use only by adults, since stimulation of the child's body with alkaloids is unacceptable, since it is possible to get used to stimulating the body with alkaloids.

To alcohol-containing Taste products include alcoholic and low-alcohol drinks. Ethyl alcohol is always present in human blood because it is a natural metabolite of biochemical processes. An increased content of alcohol in the blood leads to an overload of metabolic processes, and with a lack of vitamins C, B1 and B2 in the body, incomplete oxidation of alcohol occurs and acetone, methyl ethyl ketone, acetaldehyde and other compounds accumulate in the body, leading to toxicosis.

To glycoside-containing products include spices and seasonings, including mustard, horseradish.

To vitamin-containing products include tobacco and tobacco products (contain provitamin nicotine), tea, vitamin-containing soft drinks.

Classical flavor products (spices, seasonings, tea, coffee, aromatic substances) have a low energy value due to the low content of fats, proteins and carbohydrates in their composition, but they actively affect both digestion processes due to the content of essential oils, glycosides, alkaloids and organic acids, and on the physiological state of the body.

In trade practice, flavoring goods are divided into the following groups:

tea, coffee and coffee drinks;

tobacco and tobacco products;

spices, aromatic substances (flavorings) and seasonings;

soft drinks (fruit juices, syrups, extracts, fruit drinks, carbonated and hot fruit drinks) and mineral waters;

low-alcohol drinks beer, mash;

alcoholic (alcoholic) drinks alcohol, vodka, rum, whiskey, alcoholic beverages, grape and fruit wines, cognacs.

Depending on the nature of the impact of various taste products on the physiological processes in the human body, they are also divided into two groups: general And local impact .

Eating goods first group leads to excitation of the central nervous system and affects the entire body.

This group includes two subgroups:

Goods of local influence (Group II) affect the organs of taste and smell, and some - directly on the mucous membrane of the digestive tract, contributing to the secretion of juice (spices, aromatics, food acids, salt).

Excessive consumption of flavoring products has an adverse effect on the human body. The abuse of strong coffee in the blood serum leads to an increase in the level of free fatty acids, and this contributes to the formation of deposits and heart and vascular disease; in diabetics, blood sugar levels rise, it is known that increased and prolonged consumption of coffee contributes to the formation of bladder cancer.

The problem in many highly developed countries is the excessive consumption of alcoholic beverages by certain segments of the population. At the same time, there is a trend towards an increase in the consumption of drinks with a high content of alcohol and a decrease in the consumption of natural wines.

Technologies have been developed for producing wines and beers with a reduced or complete absence of alcohol in their composition.

Such drinks have taste and aromatic properties characteristic of these types and are designed for consumption by persons with impaired liver function (cirrhosis, chronic disease, etc.).

Prolonged use of Coca-Cola, Pepsi-Cola, Cola leads to the addiction of the body (especially children) to its stimulation due to the cocaine alkaloid, and in the future drug addiction may appear.

LECTURE #8

TEA. TEA DRINKS

Tea classification

Depending on the feedstock and production technology, the following types of tea are produced:

Loose (long leaf tea) - black, green and yellow;

Pressed - green brick, tile black and green;

Tableted black and green;

Extracted (instant) - concentrated liquid and dry extracts of black or green tea.

In addition, they produce small long leaf (cutting) tea, packaged in bags for single brewing.

Flavored tea is obtained by additional natural or artificial flavoring of black or green long leaf tea.

Depending on the packaging method, long leaf, granulated and extracted powdered teas can be loose or bagged.

Among long leaf teas, black long leaf tea is in the greatest demand on the world market.

Technology for the production of black long leaf tea: withering of tea leaves, twisting, fermentation, drying, sorting.

When withering, the moisture of the leaves decreases, they become softer and more elastic, which is necessary for the next twisting process.

Twisting is carried out to destroy the cells of the tea leaf on special roller machines, where the tea leaf is rolled into a tube. In this case, the cell juice flows out and, partially fermenting, darkens. The better the leaf is rolled into a tube, the higher the quality of the tea.

Tea classification

Fermentation is the main technological operation that determines the quality of tea. In the process of fermentation, oxidative reactions occur and the tea leaf acquires its characteristic color, taste and aroma due to the transformation of tannins and other substances.

Drying of tea is carried out until the enzymatic processes stop and the moisture content in it is 3-5%. In the process of drying in tea, further changes occur, the amount of extractive substances decreases, including aromatics (up to 80%), vitamin C, and caffeine. Tea is considered dried when the tea leaves do not bend, but break.

When sorting cyxogo tea, leaf teas are separated from broken ones, delicate tea leaves from coarser ones. At the same time, the tea is freed from fines and crumbs.

Green tea differs from black in that during its production, the tea leaf does not undergo the processes of withering and fermentation. After harvesting, the tea leaf undergoes a steaming operation to stop the enzymatic processes, after which it is dried, rolled, cut and dried completely.

In the production of green tea, the chemical composition of the tea leaf changes slightly.

In the finished green tea, there are much more extractive substances, tannin, vitamin C, and chlorophyll are preserved. Green tea has a tonic (invigorating) and healing effect on the human body.

Red tea(oolong) are produced only in China and on about. Taiwan. Red tea is semi-fermented and therefore combines the properties of black and green. It contains much more extractive substances than black, and is more valuable in terms of taste, aroma, and vitamin C and R content.

Yellow tea is also a semi-fermented tea and is traditionally made only from high-grade raw materials of young shoots and tea buds. This type of tea is close to green, as there is almost no fermentation during its production. The collected raw materials are subjected to prolonged withering, not too intense twisting and drying. Brewed tea has a delicate aroma, pleasant taste and good infusion.

granulated tea is obtained by aggregation of a leaf crushed to a finely dispersed state in continuous granulators (a finely chopped leaf is rolled into granules). It is characterized by a large bulk density, good transportability, increased storage stability, and quick extraction. The quality of granulated tea is determined primarily by the quality of the semi-finished product used for its production, however, the organoleptic qualities (especially aroma) of such tea are usually lower.

Tea concentrates are a valuable natural product containing in a concentrated form all the useful soluble substances of ordinary tea. They are easy to use, dissolve without residue in hot and cold water.

According to the commodity form, concentrates are liquid, finely dispersed dry powders, granulated. In a number of countries (USA, Germany, Denmark, etc.) dry tea concentrates are obtained from finished tea.

Flavored teas are belong to a special category, since all types of long leaf teas can be flavored. Aromatization can be done by adding various fragrant parts of plants (jasmine flowers, bergamot peel oil, anise seeds, fragrant olive, etc.) to ready-made tea or by using synthetic aromatic essences. The presence of flavor, ero nature and full name must be indicated on the tea package.

Pressed tea obtained from by-products of tea production.

According to the main technology of their production, pressed teas are divided into two types, black and green.

According to the nature of the raw material and the form of pressing, they are divided into tiled, brick and tableted.

brick tea(black and green) are produced from the chips and crumbs formed during the production of long leaf teas of the same types.

brick tea(laocha) is obtained from coarsened old leaves and lignified shoots collected in autumn and spring when forming tea bushes. Such tea has a red-yellow infusion color, coarse taste and aroma.

Tablet tea is a type of slab pressed tea. Its peculiarity is the low weight of the tablets and the high quality of raw materials (tea crumbs from the highest grades of tea, sometimes with various fillers).

Fruit and herbal teas are dried independently or in combination with each other various herbs, flowers and finely chopped fruits.

The market share of these types of tea in Russia and the Republic of Belarus is 10%, and in Western Europe and the USA 60% or more.

The range of these drinks is varied. So, under the international trademark "Pickwick" herbal teas Chamomile, Lime, Mint, etc., fruit Lemon, Strawberry, Cherry, Banana, Chinese, etc. are produced. Herbal and fruit teas do not contain caffeine, but have a fairly high biological value due to high content of vitamins (often additionally fortified).

A special group of herbal teas are medicinal teas allowed to be consumed as food.

Tea quality is assessed based on the results of organoleptic and physicochemical methods of analysis. When evaluating the appearance (cleaning) of cyxogo tea, the type, group (leaf, medium, small, granulated, etc.), type, uniformity of color and degree of twisting of tea leaves, the presence of tips (confirming the high quality of tea), the presence of coarse plant materials, tea dust, foreign inclusions and odors characteristic of low grades, low-quality, adulterated tea.

After brewing tea, the color and intensity of the infusion is determined. The bright color and accompanying transparency is a sure sign of high quality tea. Dark, intense, but opaque infusion in freshly brewed long leaf tea is a characteristic sign of low quality, old tea. When evaluating the taste, the astringency and fullness of the taste of the infusion are distinguished, and when evaluating the aroma, the intensity, features and extraneous odors are distinguished.

In conclusion, the color of the boiled leaves and the uniformity of their color are determined.

Physicochemical methods determine humidity, total content of extractive substances, separately tannin and caffeine, tea fines and coarse plant materials (according to the total fiber content), metal impurities, ash content.

By quality, black and green long leaf teas are produced in the following varieties: bouquet, highest, 1.2 and 3rd grade.

Keep tea should be in clean, dry, well-ventilated rooms with a relative humidity of 60-65%, avoiding proximity to perishable and strongly smelling goods. During storage, tea ages and its organoleptic and physico-chemical parameters deteriorate. The age of tea from the moment of harvesting should not exceed 1 2 years. After this period, the tea infusion darkens, becomes cloudy, the taste acquires bitter and musty tones, the aroma is lost, and the content of soluble substances decreases. The lower the grade of tea, the faster these changes accumulate in it.

The guaranteed shelf life of black (packaged) long leaf tea in trade is 12 months, for packaged imported tea 18 months. from the date of packaging.

Taste products - a group of homogeneous products of plant origin, intended to meet the organoleptic (taste-aromatic) and physiological needs of the human body.

One of the main features of the goods of this group is the variety of raw materials and production technologies, the lack of uniformity in its composition and properties of substances of different subgroups and types, as well as the presence of a significant amount of physiological substances that determine their organoleptic and physiological value. This concludes the main difference between flavor products and other food groups.

The only feature that allows you to combine flavoring products into a homogeneous group is their functional purpose - the satisfaction of organoleptic needs for flavoring and / or aromatic substances, as well as physiological needs for substances that affect the nervous, digestive, immune and other systems of the human body.

The group of taste products includes food products, the main components of which are substances that affect the nervous system and digestive organs.

Classification of flavor products

Taste products improve appetite, increase the secretion of digestive juices, and improve the digestibility of food. According to the nature of the action on the human body, they are divided into groups: general and local action.

Flavoring goods of general action, stimulating the central nervous system - alcoholic beverages (containing ethyl alcohol) and containing alkaloids: caffeine - tea, coffee and nicotine - tobacco products.

Taste products of local action affect the digestive organs, taste and olfactory nerves, i.e. contribute to better digestion: spices and seasonings, flavorings.

The physiological value of flavoring goods is due to the rather high content of vitamins, deficient minerals, organic acids, and easily digestible carbohydrates.

In trade practice, flavoring goods are divided into the following groups:

• alcoholic beverages (containing more than 9% alcohol);
• low-alcohol drinks (containing less than 9% alcohol);
• soft drinks (containing no more than 1% alcohol):

1. non-carbonated (juices, fruit drinks, extracts, syrups, etc.)
2. carbonated (fruit and berry drinks, mineral waters, kvass and drinks from grain raw materials);

• tonic drinks (tea, coffee, coffee products);
• spices, seasonings, aromatic and flavoring substances;
• tobacco and tobacco products.

Nutritional value and indicators of its properties

The nutritional value of flavor products is determined by a limited number of properties: energy, physiological, organoleptic values, digestibility and safety.

If we rank these properties according to the degree of significance for the consumer, the first place should be given to the physiological value that has the greatest impact on the human body and the creation of consumer preferences.

For many subgroups of flavor products, the priority of importance of this property is so high that all other properties play a lesser role. Thus, ethyl alcohol, vodka and other strong alcoholic beverages have a bitter, burning taste, may contain harmful substances, and therefore are potentially dangerous, but despite this, a certain part of consumers prefer them to other alcoholic beverages (for example, wines) or soft drinks due to the intoxicating the effect of high doses of ethyl alcohol.

In second place in terms of importance are organoleptic value and safety. In last place is the energy value, which is small or absent in many flavor products. The presence of calorie-free products (drinking, mineral and mineralized waters) or products whose energy value is so low that it is of no practical importance (soft drinks with sweeteners, tea, coffee) is another feature of flavor products compared to other homogeneous groups. goods. It should be noted that energy value does not play any role in creating consumer preferences.

Physiological valueflavor products

Physiological valuetaste products is due to four main groups of physiologically active substances:

• ethyl alcohol and alkaloids that affect the human nervous system;
• flavoring and aromatic substances that give taste and aroma;
• water, which ensures the maintenance of water and temperature constancy of the internal environment of the human body, as well as the normal course of metabolic processes;
• vitamins, minerals, tannins and coloring substances that affect the metabolic processes and immunity of the human body, as well as the organoleptic properties (color, taste) of the goods themselves.

Depending on the presence of the most significant PAS, which form the functional purpose, taste products are divided into alcoholic, low-alcohol, non-alcoholic and tonic drinks.

Organoleptic value flavor products

Of all the organoleptic indicators, the most important in assessing their quality, including consumer quality, are taste and smell (aroma), as well as color. Other organoleptic indicators for most flavor products are less significant (for example, consistency) or do not play any role at all (for example, shape, surface condition, internal structure).

Taste and smell of goods

The taste and smell of the goods of the group under consideration serves as an identifying sign of belonging to a particular type, name or brand. It is this indicator that largely forms consumer preferences for specific products.

Taste products of different subgroups, types, varieties are characterized by a variety of tastes, smells and their shades, which are mainly formed during the production process. For individual subgroups of goods (wine, tea), a harmonious combination of taste and smell or bouquet is important.

The predominant tastes for alcoholic beverages are the bitter-burning taste of ethyl alcohol, complemented and softened by sweet, sweet-sour or sour taste in wines and liquors. Bitter hop flavor is a characteristic feature of beer. Tea and coffee also have a bitter tart taste. Sweet, sour-sweet tastes inherent in soft drinks. Only medicinal mineral waters can have a bitter or salty taste, while drinking waters have no taste. The taste of bitterness is also characteristic of some tonic drinks with quinine.

Thus, most flavor products are characterized by a combination of sweet or sweet-sour taste with bitter or bitter-burning aftertastes. Even though the taste is purely bitter in nature, sugar and/or lemon are added during consumption to impart sweet or sour tastes. For example, tea or coffee is most often drunk with sugar and/or lemon.

Dominant odors common to all flavor products are absent. Moreover, the specific smell of specific products is due to a large range of aromatic substances (30-40 or more). Flavoring and aromatic substances of these goods are formed due to a combination of natural substances of raw materials and substances newly formed during production. The taste intensity of many products in this group is strong (alcoholic beverages), moderate (beer, some soft drinks, tea, coffee) or weak (water), and the odor intensity is strong (coffee), moderate (wine, liqueurs, cognacs, tea) or weak (soft drinks). Drinking and many mineral waters (except those containing hydrogen sulfide) have no smell.

Flavored goods color

Color is one of the identifying features of the type or variety of goods. It is most often caused by artificial substances formed as a result of changes in natural coloring substances (for example, in wines), or substances newly formed during production (for example, during the fermentation of tea, coffee roasting). Tinting with synthetic dyes is allowed only for certain types of soft drinks and original wines. Natural color is inherent only in drinking and mineral waters.

Digestibility of flavoring goods

The digestibility of flavored goods depends on the state of the nutrients, as well as the degree of readiness of the products for direct consumption. The main valuable substances of flavor products are sugars, organic acids, ethyl alcohol, coloring, phenolic and mineral substances that are soluble in water.

Most ready-to-drink flavor products are beverages or are consumed after they have been prepared in the form of infusions (brewed tea, coffee). The digestibility of dissolved substances of flavoring goods is high, so they are almost completely absorbed by the body. However, a number of flavor products are characterized by a high proportion of insoluble and indigestible substances. These include tea and coffee. The digestible part of tea, coffee is characterized by the amount of extractive substances and is 30-40%. The remaining indigestible part (60-70%) goes to waste (sleeping tea, coffee grounds, etc.).

Safety flavor products

Safety taste products is determined by the safety of raw materials, compliance with the technological regimes of production and storage. Moreover, the first two factors are of decisive importance.

Separate subgroups of flavoring goods, in particular alcoholic and low-alcohol drinks, are potentially dangerous if the measure is not observed when they are used. Fatal poisoning often occurs due to the use of low-quality alcoholic beverages with a high content of fusel oils, methyl alcohol, or at high doses of consumption. Ethyl alcohol poisoning with a fatal outcome is possible if the amount of a drink drunk at a time is equal to or exceeds 9 g per 1 kg of human body weight in terms of 96% ethyl alcohol.

Fatal poisoning by other flavoring goods does not occur, but unpleasant consequences are possible with excessive use. For example, the consumption of high doses of strong coffee causes an increased heart rate, blood pressure.

Chemical composition of flavor products

A feature of the chemical composition of this homogeneous group is the absence of substances common to all goods that determine their nutritional value. Therefore, we should talk about the quantitatively or qualitatively predominant substances of homogeneous groups, which are the identifying features of the assortment characteristics of goods.

Spices

The flavor and aroma of spices are substances that mainly belong to three groups of chemical compounds - essential oils, esters and alkaloids. Spices are a group of flavoring products of plant origin, added to food in small quantities to give it a persistent aroma and a characteristic burning taste, especially intensifying when heated.

Forming new taste properties of food products, spices enhance the physiological activity of the impact of food on the digestive organs, contributing to its better assimilation. The physiological effect of spices on the human body occurs not only due to a more intensive release of digestive juices, but also as a result of the fact that some components of spices are catalysts for many enzymatic processes and thus activate the metabolism as a whole. Glycosides (containing various sugars) also play an important role in removing ballast substances from the body and in increasing the protective functions of the body. These same components also explain the fact that some spices have bactericidal and antioxidant properties, which also ensures their preservative effect when added to food products. Some spices and their components exhibit medicinal properties, and they are used to prepare various medicines.

Tonic drinks

This subgroup differs from other subgroups of flavoring goods and food groups by the presence of alkaloids: caffeine, which predominates quantitatively, and theobromine. On this basis, they are close to tobacco products, which also contain nicotine alkaloid, but tobacco products have a different functional purpose. Tea and coffee belonging to this subgroup are food products whose value is not limited to alkaloids. They are also characterized by vitamin and mineral, as well as organoleptic value.

Another feature of the products of this subgroup is the low content of water (no more than 8%) and high content of solids (up to 92%). However, no more than 0 - 40% dry matter, soluble in water. Ready-to-drink beverages - tea and coffee - are closest in composition to soft drinks, but unlike them, they are mainly consumed hot.

The composition of the dry matter of tea and coffee is dominated by tannins, giving them a tart, astringent taste. Due to this, other tastes are veiled: sweet and sour, due to the sugars and organic acids contained in a small amount. The sour taste is most pronounced in coffee, especially the best varieties, and in tea it is almost invisible.

The coloring substances of tea are represented by chlorophyll in green tea and tannins oxidized during fermentation in black, red and yellow. The color of coffee is due to melanoidins and caramelins formed during the roasting of raw coffee beans. Vitamins are found only in tea, and in coffee, when roasted, they are almost completely oxidized and destroyed. In dry tea, vitamins C and P are predominant, but in the finished drink, only vitamin P has real nutritional value.

P-vitamin activity is possessed by all tannins of tea, among which tannin predominates. The value of tannins also lies in their radioprotective properties, i.e. in the ability to remove radionuclides, salts of heavy metals, plant and bacterial poisons and other harmful substances from the human body. The radioprotective properties of tea are the highest. Only grape and some fruit and berry wines, as well as alcoholic beverages, are comparable to it in this indicator.

Soft drinks

The peculiarities of their composition are the absence of alcohol or its very low content (kvass), as well as a high water content, with the exception of dry and concentrated drinks (syrups, extracts, concentrates). The mass fraction of water in drinks, depending on the concentration of soluble substances, ranges from 40% in syrups, concentrates to 99.9% in drinking water.

Soft drinks are ionic or colloidal solutions of sugars, acids, mineral, coloring and other substances. Their chemical composition is determined by the composition raw materials. Drinks prepared on natural raw materials, mainly fruits and vegetables, contain all soluble and partially insoluble substances of the raw material (the latter in the form of suspensions).

Most drinks, except for concentrated, as well as clarified and non-clarified juices with sugar, are characterized by a reduced content of solids compared to the feedstock.

Soft drinks based on nutritional supplements have the concentration of solids in accordance with the recipe. The dry matter of such drinks is represented mainly by sugars, organic acids, minerals, coloring substances of natural raw materials, sugar syrup or food additives.

Drinking natural water used in the production of soft drinks has a different degree of mineralization. If potassium, magnesium, and iron salts predominate in vegetable raw materials, then along with water, additional calcium and magnesium salts get into drinks. There are few vitamins in soft drinks or they are completely absent, with the exception of certain types of juices, therefore, in their production, enrichment with vitamins C, P, group B, as well as minerals (iron, selenium, potassium, etc.) is used.

Low alcohol and alcoholic drinks

commonalitytheir composition lies in the fact that ethyl alcohol and water serve as the determining components of quality and assortment characteristics. The differences between them are due to the quantitative ratio of these components. Thus, the content of ethyl alcohol in alcoholic beverages is 9 - 96.5%, and in low alcohol - 1.5 - 9%. The mass fraction of water in them depends not only on the content of ethyl alcohol, but also on extractive substances: sugars, organic acids, tannins, dyes, minerals, pectin substances, etc. In addition, bitter hop resins are also included in the dry matter of beer and acids.

Ethyl alcohol is obtained by fermentation of carbohydrate-containing raw materials (grains of wheat, rye, corn, fruits, including grapes). At the same time, harmful impurities (methyl, amyl, isobutyl and similar alcohols), called siwu, are also formed as by-products. shny because of not pleasant taste and smell. Therefore, their number in finished products is limited. Exceeding the maximum allowable level leads to a loss of safety. Some alcoholic beverages are prepared by diluting alcohol with water or adding it to wines, infusions, etc.

As already mentioned, ethyl alcohol mainly determines the physiological value of the goods of these subgroups. Other physiologically active substances in these drinks are due to the plant material used. So, in alcoholic beverages and wines, the composition of organic acids, mineral, coloring, tannins and other substances depends on the use of fruit juices, infusions of herbs, roots and other spicy-aromatic components. In terms of the qualitative composition of FAS, alcoholic beverages and wines are close to the initial plant raw materials, although individual changes in substances still occur (for example, tannins and dyes are oxidized). At the same time, new substances (esters, melanoidins, etc.) are formed in drinks during production and long-term maturation.

In terms of quantitative composition, the content of all substances of the feedstock in alcoholic beverages decreases due to dilution with water and ethyl alcohol formed during the fermentation of sugars, as well as due to the synthesis of new substances from the feedstock or precipitation (for example, pectin, tannins precipitate in wines). , protein, dyes, potassium tartrate, etc.). However, the concentration of soluble substances may increase. So, to mitigate the bitter taste of ethyl alcohol and / or give a sweet taste to alcoholic beverages, sugar is added in the form of syrup or sugar-containing raw materials (alcoholized, concentrated or sterilized juices, etc.). Sometimes acids are added to acidify drinks.

In the production of beer, alcohol and sugar are not added. The composition of its extractive substances is formed by extracting sugars and other soluble substances during the brewing of malt and hop wort, as well as their subsequent conversion into alcohol and other substances. The composition of sparkling, sparkling wines and beer includes also carbon dioxide (CO 2 ), which affects the taste, sparkling of wines and the foam of beer.

Thus, if we classify taste products according to the most significant substances for them, they can be divided into the following groups:

• by alcohol content (only flavored drinks) into alcoholic (9-96%), low-alcohol (1.5-9%), non-alcoholic (0-1.5%);
• by sugar content - into medium sugar (10-40%), which include liqueurs, liqueurs, creams, sweet tinctures,dessert wines, juices with sugar; low-sugar (1-9%), including beer, many soft drinks, most vodkas, natural wines, tea and coffee; sugar-free (0%), which include drinking and mineral waters, vodka, except for certain items, soft drinks with sweeteners;
• according to the content of organic acids - for low acid (0.1-1.0%), including wines, alcoholic beverages, beer, soft drinks, coffee; not containing acids (vodka, drinking and mineral waters);
• according to the amount of minerals, taste products are classified as products with a low content (0.01-0.5%). This group does not include products that do not contain minerals.

In addition to the listed substances, it is also necessary to single out subgroups of flavoring products containing quite a lot of tannins and coloring substances of a phenolic nature, which have P-vitamin activity. These include grape and fruit and berry wines, especially with red color, tea, coffee, alcoholic beverages on fruits and herbs.

Goals and objectives of studying the topic

Topic 5. Identification and falsification of flavor products

Topic Summary

Review questions

1. Specify the general identifying features that allow the products to be attributed to a homogeneous group of confectionery products.

2. List the specific identifying indicators of the assortment characteristics of types and subspecies of sugar. Give reasons for their use.

3. Name the general and specific identifying features used in the assortment identification of honey. Which one is the most reliable?

Confectionery products are a group of homogeneous products with high nutritional value due to the high content of carbohydrates, mainly sugars, and for some types, starch and fats. In addition, the products of this group are distinguished by pleasant and diverse organoleptic properties, primarily taste and smell due to the use of multicomponent, including fruit and berry and spicy flavoring raw materials.

Among the raw materials used, there are quite a lot of valuable and expensive components that have cheaper, low-quality substitutes. All this makes confectionery products attractive to counterfeiters at all stages of distribution. Therefore, for this group, it is extremely important to establish identifying features, both common to subgroups and specific to individual species and even denominations.

Know the main types of identification and falsification of flavor products;

Have an understanding of methods for detecting falsification of flavor products;

Taste products- food products of various chemical nature, mainly of plant origin (with the exception of table salt and synthetic flavorings), which excite the central nervous system, improve the taste and aroma of food and contribute to its more complete assimilation.

Depending on how taste products affect the human body, they are divided into two groups:

General action (tea, coffee, alcoholic beverages): excite the central nervous system and affect the entire body;

Local action (spices, seasonings): affect the organs of taste and smell.

Excessive consumption of flavored goods can have adverse effects on the body.

According to the educational classification, taste products are divided into the following groups:

Alcoholic (alcoholic) drinks - spirits, vodka, rum, whiskey, alcoholic beverages, cognacs;

Low alcohol drinks - beer, mash;

Soft drinks - fruit juices, syrups, extracts, fruit drinks, carbonated and hot fruit and berry drinks, mineral waters;

Tea, coffee and coffee drinks;

Spices, seasonings.

Conventionally, this group includes tobacco and tobacco products.

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Non-state educational institution of secondary

vocational education

Vladimir College of Economics and Law "VLADKOOPSOYUZ"

on the topic: "Taste products"

Ryabova A.V.

Introduction

1.1 Examination of tea quality

2.1 Examination of juice quality

3. Spices and seasonings

3.1 Spices

3.2 Examination of spices

3.3 Seasonings

4.1 Examination of the quality of juices

5.1 Examination of the quality of beer

6. Grape wines

6.1 Examination of the quality of wines

Introduction

Taste products combine a variety of products that improve the taste and aroma of food, contribute to its more complete absorption, and also have other effects on the human body.

Most flavoring products (spices, seasonings, aromatic substances, etc.) have a low energy value due to the small amount of fats, proteins and carbohydrates in the composition, but actively affect the digestion process due to the content of essential oils, alkaloids and organic acids. A number of goods in this group, for example, tea, fruit juices, syrups, extracts, have nutritional value, as they contain deficient minerals, organic acids, easily digestible carbohydrates, and vitamins.

Many taste products, especially alcoholic beverages, when consumed in excess, have an adverse effect on the human body, and therefore require a reasonable attitude.

In trade practice, flavoring goods are divided into the following groups:

Alcoholic drinks - ethyl alcohol, vodka, alcoholic beverages, wines, cognacs, rum, whiskey, gin, brandy;

Soft drinks;

Tea and tea drinks;

Coffee and coffee drinks;

Spices, seasonings, synthetic and natural food, flavorings.

Depending on the nature of the impact of taste products on the human body, they are divided into two groups: general and local action. Eating goods of the first group leads to excitation of the central nervous system and affects the entire body. This group includes two subgroups: goods containing ethyl alcohol (alcoholic and low alcohol drinks) and goods containing alkaloids (tea, coffee, tobacco)

Products of local action affect the organs of taste and smell, and some - directly on the mucous membrane of the digestive tract, contributing to the secretion of juice.

In recent years, import supplies of flavoring products have increased significantly, and their range has expanded accordingly. In this regard, the responsibility of trade for the quality of products sold has increased. One of the key problems was the observance of the rules for acceptance of products and the examination of quality.

Tea is one of the most ancient drinks used by man. Tea has high taste qualities and a delicate, refined aroma, has a good stimulating and healing effect on the human body.

Its main value is due to the content of caffeine alkaloid and tannins (tannin-catechin mixture). In addition, tea contains proteins, pigments, essential oils, vitamins and minerals.

One of the important indicators of the quality of finished tea is the content of water-soluble extractive substances in it, which turn into an infusion when brewed. Their number depends on the type and grade of tea: the higher the grade, the greater their content (28-40%).

Tea is obtained by special processing of the upper parts of the shoots (flushes) of the evergreen tea plant of the tea family.

The tea plant has shiny dark green oval leaves with short petioles. On the underside of the leaf are silvery-white hairs called baihoa (white eyelash) in Chinese, which is where the loose tea name comes from. Most of the hairs are on the upper tender leaves and the kidney. When a tea leaf is twisted, the secreted cell sap settles on the hairs and is fermented, giving the kidney and the upper tender leaf a golden color. The higher the content of golden tea leaves - tips, the higher its quality.

1.1 Examination of tea quality

When examining tea, the accompanying documents, the condition of the packaging and the correctness of the labeling are checked. A sample is taken to assess the quality of the tea according to the batch size.

The quality of tea is determined by organoleptic, physicochemical, microbiological and safety indicators.

Organoleptic indicators of tea quality (appearance, color of the infusion, taste and aroma of tea, color of the boiled leaf) are the most important in determining the commercial grade of tea. Based on their analysis, one can judge the origin of tea, the quality of raw materials, and the observance of production and storage technology.

Therefore, organoleptic studies of tea are still decisive in assessing its quality. The organoleptic properties of tea are determined by specialists in the field of tasting evaluation - tea testers, using a 10-point system.

The physical and chemical indicators of tea quality include the following: mass fraction of moisture, mass fraction of crude fiber and mass fraction of fines.

Of the microbiological indicators for tea, an indicator of the presence of molds has been established.

Of the safety indicators in tea, the content of toxic elements (lead, arsenic, cadmium, copper), aflatoxin B1, radionuclides is normalized

Coffee is a popular and beloved tonic drink by the population of different countries.

The physiological value of coffee is due to the presence of caffeine alkaloid, aromatic substances and chlorogenic acid in it.

Natural coffee is the seeds (grains) of coffee plants from the genus Coffea Linney, growing in tropical countries. The coffee tree of the genus Coffea has more than 30 species, of which only three are cultivated on an industrial scale.

This is coffee of botanical species: Arabian (Arabica), Liberian (Liberica) and Congolese (Robusta). Types of coffee differ in shape, color, size, taste and extract of seeds.

Commercial coffee varieties are a mixture of different varieties of coffee grown in the same region belonging to the same botanical species.

Good coffee is obtained, as a rule, when using a mixture of three or four types of coffee that complement each other in terms of extract, taste and aroma.

2.1 Examination of coffee quality

The examination of coffee includes checking the accompanying documents, the condition of the packaging and labeling, the analysis of quality indicators (organoleptic, physico-chemical, microbiological and safety indicators). To check the quality indicators of products, a random sample is taken from the selected units of transport containers - a certain number of packed units weighing at least 1.5 kg.

Organoleptic indicators of natural roasted coffee are appearance, taste and aroma, and instant coffee is also color.

When characterizing the appearance of natural roasted coffee beans, attention is paid to the uniformity and uniformity of roasting beans. Ground coffee should be a brown powder with the inclusion of coffee bean shells.

The taste of coffee is evaluated only in the extract after brewing. The aroma of coffee is determined in the dry product and in the extract. To determine the taste of coffee, the extract is drunk in small sips and the first taste sensations are recorded.

The taste of coffee is characterized by the terms: empty, grassy, ​​astringent, bitter, velvety, winey, full, pleasant, delicate, sharp, rough, etc.

To assess the aroma of coffee, the extract is brought to the nose and inhaled. Good coffee has a delicate aroma characteristic of normally roasted beans.

3. Spices and seasonings

3.1 Spices

Spices include dried, ground or unground various parts of plants that have a stable specific aroma and taste due to the content of essential oils, glycosides and alkaloids.

Improving the taste properties of food, spices enhance the effect of food on the digestive organs, contributing to its better absorption. Many spices have bactericidal and antioxidant properties, this is due to their preservative effect when added to food products. Spices are added to food in very small quantities. Their excess gives food bitterness and burning, which is not harmless to the body.

3.2 Examination of spices

The list of quality indicators of spices includes humidity, mass fraction of essential oils, ash, metal and foreign impurities. The indicators of safety and microbiological purity are also standardized. Sampling of spices and their preparation for analysis is carried out in accordance with the regulatory documents for specific products.

Requirements for the quality of spices in terms of organoleptic and physico-chemical indicators are considered when characterizing each type of product.

For safety, spices must comply with the following. Requirements:

Radionuclides, Bq/kg(1-00-200)

Toxic elements (0.2 - 5.0)

3.3 Seasonings

Seasonings are products that can significantly change the taste of the food to which they are added (food acids, ready-made sauces, horseradish, table mustard, etc.).

Seasonings, unlike spices, are used in large quantities. In addition, unlike spices, which are exclusively of plant origin, seasonings may include plant products, inorganic salts and other components.

4. Fruit and vegetable juices

Juice - a liquid product obtained from fruits or vegetables by mechanical action and preserved by physical means, except for treatment with ionizing radiation.

Fruit juice is obtained from high quality ripe fresh raw materials. It is made from one or more types of fruit. Depending on the type of fruit and production technology (pulp removal or treatment with approved enzyme preparations or sorbents), juice is obtained: with fruit pulp, naturally cloudy (unclarified) or transparent (clarified).

Juice can be obtained directly from fruits (direct extraction), as well as from hot-bottled juices prepared for the future, aseptic or refrigerated storage juices, including those with a preservative - ascorbic acid, or from concentrated fruit juices.

In the manufacture of fruit juices, they can be added: natural volatile substances (except for directly squeezed juices) obtained from this juice or fruit juice of the same name, ascorbic, citric acids, or sugars (sucrose, glucose, fructose).

Vegetable juice is produced from the edible part of benign vegetables, unfermented or subjected to lactic acid fermentation, intended for direct consumption or for industrial processing. It is made from one or more types of vegetables. Receive the juice clear, cloudy or puree, but not containing large particles of skins, fibers, seeds and other solid particles. The production methods are the same as for fruit juices. In the manufacture can be used: salt, vinegar, sugar or honey, spices, spices, natural flavors and other substances.

Juices occupy a special place among soft drinks, as they not only quench thirst, but also have a certain physiological effect on the body due to their refreshing ability, nutritional value, harmonious taste, pleasant aroma and stimulating effect specific to each type of juice. Some juices have not only food-tasting, but also dietary and medicinal effects. Juices contain almost all the valuable nutrients found in fresh fruits and vegetables: easily digestible carbohydrates, water-soluble pectin, nitrogen, minerals and vitamins.

The energy value and taste properties of juices are primarily due to a rather high content of sugars (glucose, fructose and sucrose): in natural juices - 8-14%, and in juices from raw materials with high natural acidity - up to 16-18% and higher (up to 23-24% in apple-sea buckthorn juice) due to the addition of sucrose.

Refreshing, and in combination with sugars, a harmonious taste is given to juices by organic acids - malic, citric, tartaric, in small quantities succinic, salicylic, etc. Acidity fluctuations in juices are significant: from 0.2-0.4% for pear and peach to 1 .7-3.7% for cherry and blackcurrant. Lemon juice has the maximum acidity (2-6%). The presence of pectin in juices determines their radiation-protective and antitoxic effect due to the ability of pectin to bind and remove radioactive elements, heavy metals and toxins from the human body. In this regard, juices with pulp, in which almost all pectin is retained, are of the greatest value.

The nutritional value of juices is also determined by minerals, mainly easily digestible alkaline salts, as well as vitamins: A, groups B and C.

4.1 Examination of the quality of juices

The quality of juices is evaluated by organoleptic, physico-chemical, microbiological and safety indicators.

Of the organoleptic indicators, transparency, appearance, texture (for nectars), taste, aroma and color are evaluated.

Of the physico-chemical parameters in juices, first of all, the dry matter content is determined. Standards usually specify a lower limit for solids content.

In juices with pulp, the amount of fruit puree is normalized as a percentage; and in natural juices, juices with sugar and blended juices, in addition, the maximum allowable sediment content is determined, which, depending on the type of juice and its commercial grade, can range from 0.1 to 0.3%. The mass fraction of pulp in juices with pulp is 30-40%.

Acidity in combination with the amount of solids characterizes the harmony of taste and serves as one of the signs in determining the modes of heat treatment. The standard indicates either the lower limit of acidity, or the minimum and maximum allowable limits.

Natural 100% juices, depending on the quality, are divided into vintage, premium and first grade. Vintage juices are produced from one specific pomological variety of fruits and berries.

The mass fraction of ethyl alcohol, which can accumulate during fruit processing, for premium juices should not exceed 0.3%, for first grade juices - 0.5%, for branded ones - 0.2%.

In fortified juices, the content of vitamin C is normalized in the range of 0.025-0.25%, depending on the type of juice.

Of the microbiological indicators in juices, the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), bacteria of the Escherichia coli groups (CGB), yeasts and molds, pathogenic microorganisms, including salmonella, is controlled.

Safety indicators. The content of toxic elements (salts of lead, copper, zinc, tin, arsenic, cadmium, mercury, chromium) is limited in juices; radionuclides

Beer is a low-alcohol thirst-quenching drink with a hop taste and aroma, which has the ability to foam when filling a glass and keep a layer of compact foam on the surface for a long time.

The taste and aroma of beer are determined by extractive substances extracted from grain raw materials, bitter and aromatic hop compounds. The saturation of beer with carbon dioxide gives it properties to quench thirst.

This malt drink is not only tasty, but also healthy. With moderate consumption, beer does not harm health and increases vitality. The benefits of beer for humans are explained by its chemical composition and the impact of these components on the human body.

Beer is 86-91% water; unfermented extract (3-10%), which consists of nutrients and biologically active substances (proteins, carbohydrates, trace elements, organic acids, vitamins); ethyl alcohol (up to 9.4%) and carbon dioxide (up to 0.4%).

The raw materials for the production of beer are barley in the form of malt, unmalted materials, enzyme preparations, hops, brewer's yeast and water.

Beer technology is a complex and lengthy process consisting of several cycles: the production of malt from barley, the preparation of beer wort, the cooling of the wort, the fermentation of the wort, the after-fermentation and aging (maturation) of beer, the filtration and bottling of the finished beer.

5.1 Examination of the quality of beer

The examination is carried out according to the indicators united in five groups. The first group includes indicators: external design, appearance (transparency, the presence of foreign inclusions); in the second - mass fraction of carbon dioxide, foam height and foam resistance; in the third - the volume fraction of ethyl alcohol, the extractivity of the initial wort, acidity, color, stability (determined only at the manufacturer); fourth, taste and aroma; in the fifth - the volume of production.

For each group of indicators, sample sizes are determined taking into account the greatest objectivity. The selection of product units in the sample is carried out by random selection.

To control the stability, taste and aroma, two bottles are taken from the sample for each indicator. The beer remaining in the sample is poured into one vessel, thoroughly mixed and the volume fraction of ethyl alcohol, the extract of the initial wort, acidity and color are determined.

To determine the completeness of pouring beer in bottles (cans), 10 units are taken from a batch of any volume.

For the examination of beer bottled in isothermal tanks, at least two, and from each barrel - four point samples of 500 cm3 in volume are taken from each sample unit into clean dry bottles with a capacity of 500 cm3. Point samples are taken using a pouring or test tap. To eliminate foaming and losses of carbon dioxide, pouring is carried out through a special hose twisted in the form of a spiral with a diameter of 30-35 mm, ending in a glass tube, the end of which is lowered to the bottom of the bottle. After pouring, the bottle is immediately corked with a crown cap. To determine the height of the foam and foam resistance, take one bottle of beer, firmness - two. The remaining amount of beer is poured into one vessel, thoroughly mixed and the same indicators are determined as for bottled beer.

Dark beers have a wider range of colors, from brownish red to darker shades (nearly opaque).

Dark beer has a malty aroma and taste with a hint of caramel or roasted malt. Dark beer is sweeter than light beer. Less hops are added to dark varieties, so they are characterized by less pronounced hop bitterness and malt flavor.

In varieties of semi-dark beer, a malty taste with a hint of caramel malt prevails.

In all types of beer with an initial wort extract above 15%, a wine flavor is felt.

In dark beers, hop bitterness is almost indistinguishable and malt flavor is evaluated by points:

* pure malt, with a slight bitterness - 5 points;

* malty with slightly burnt flavor - 4 points;

* weak malty, rough taste of burnt (burnt) malt - 3 points;

* very weak malty, impure, burnt, sour - 2 points.

In addition to organoleptic and physico-chemical indicators, microbiological indicators (KMAFAnM, BGKP (coliforms), yeasts and molds, pathogenic microorganisms, including salmonella) and safety indicators (toxic elements: lead, arsenic, cadmium, mercury; radionuclides and N -nitrosamines).

6. Grape wines

Grape wine is an alcoholic beverage obtained as a result of alcoholic fermentation of juice of fresh or withered grapes with or without pulp (crushed grapes) or without it, containing 8-20% ethyl alcohol. coffee tea grape juice

Grape wine contains all the nutrients found in grapes. The most valuable are fructose, glucose, tartaric, malic, lactic and succinic acids, minerals. Wine contains very small amounts of vitamins, trace elements, enzymes that are beneficial to humans. Vitamins C, groups B, PP, R were found in wine. Microelements contain iodine, manganese, molybdenum, boron, etc., there are substances with antibiotic properties.

Natural and sparkling wines, which are characterized by a low alcohol content, have the highest biological value.

The main raw material in winemaking is fresh or dried wine grapes. In addition to grapes, in the production of wines, concentrated grape juice (vacuum must), mistel (grape must, in which the alcoholic fermentation process is stopped by adding ethyl alcohol up to 16% vol), rectified ethyl alcohol of the highest purity (for special wines), granulated sugar, refined sugar, extracts of aromatic plants and their distillates (for flavored wines), special wine yeast, carbon dioxide (for sparkling wines), sulfur dioxide and some other auxiliary materials.

When creating grape wines, two factors play an important role - the grape variety and the way it is processed.

The technology of making grape wines consists of primary and secondary production. Primary winemaking includes technological steps to obtain young wine. However, a young wine does not yet have the properties characteristic of aged wines. Giving it a taste, color and aroma of the finished wine is carried out at secondary winemaking enterprises.

6.1 Examination of the quality of wines

During the examination of wines, organoleptic, physico-chemical indicators, safety indicators and possible falsification are determined.

The organoleptic method, or, as they say more often, the tasting method, is the main method for assessing the quality of wines, and the physico-chemical analysis is additional, but no less important.

Tasting Rules

Wine tasting is carried out in clean, dry, bright rooms at a temperature of (15-18) 0C. The temperature of white wines during tasting should be (10-12) 0С, red - (15-17) 0С, sparkling - (8-10) 0С. The number of wine samples for sampling should not exceed 12 items (samples). The best time for tasting is 10 am.

The order of wine serving should not tire the taster. According to the general rules for their submission for tasting, the following order is observed: light wines are served before strong ones, low-extraction wines before high-extraction wines, young wines before aged and old ones.

Within one subgroup, white wines are tasted first, then rosé and red wines.

Sparkling wines will be tasted in ascending order of their sweetness at the end of the tasting, after a short break and rinsing the mouth with clean water.

Wines are divided into whites, rosés and reds according to their color.

Among white wines, light-colored (slightly oxidized wines made from uncolored varieties of technically mature grapes) and dark (made from mature and overripe grapes, aged for a long time, moderately oxidized type) are distinguished.

The color of light wines can be: silver-white, almost colorless; light green, greenish, light straw, yellowish.

Dark wines have yellow, yellow-brown and brown color of varying intensity.

The color of rosé wines can be pale pink, pink, pale red, light red. It is very difficult to draw a clear line between dark rosé and light red wines.

The color of red wines can be: light red, red (typical for wines of light build); ruby, ruby ​​red (typical for high quality wines); dark red, dark ruby, garnet (typical of high extractive southern red wines); violet-red, blue-red (inherent in young wines from intensely colored varieties, they brighten when aged).

The color of white wines becomes more intense and deep during aging. Red wines, on the other hand, tend to lose color as they age. Ruby color is the most optimal and beautiful for red wine.

The aroma of wine is due to the essential oils contained in the grapes.

The bouquet develops during the aging of the wine. It is much fuller compared to the aroma due to esters and other substances formed during aging. Only old, aged wines have a bouquet. The more harmonious the bouquet, the higher the quality and value of the wine.

When evaluating a bouquet, attention is paid to its general character - subtle, harmonious, rough, simple, and its details are noted - walnut, floral, aldehyde tone, etc.

There are the following main aromas of wine:

* wine - a simple aroma of natural wines;

* varietal - the aroma of a certain grape variety, ha-

rakteren for young natural wines;

* floral - a delicate aroma of wild flowers, inherent in high-quality natural wines; many dessert wines in the bouquet are characterized by the aroma of a rose;

* fruit - characteristic of some natural and special wines from Cabernet Sauvignon, Bastardo and others (aroma of cherries, prunes, black currants); quince, melon, citron, strawberry and other aromas are also distinguished;

* Muscat - characteristic of all wines made from

Muscat grape varieties;

* honey - a valuable aroma of semi-dessert and dessert

wines (typical for wines of the Tokay type);

* resinous - characteristic of special wines made using must boiled over an open fire (malaga, marsala); in white natural wines it is a sign of strong oxidation;

* Madeira - a specific aroma in the bouquet of strong extractive wines subjected to heat treatment with oxygen (Madeira);

* sherry - a peculiar aroma in a bouquet of strong and non-

which natural wines, resulting from the vital activity of film-forming yeast (sherry);

* oxidized - inharmonious, weathered, unpleasant

a sharp aroma acquired by natural wines with excessive access to atmospheric oxygen and other oxidizing agents.

The intensity of the aroma is bright, strong, moderate and weak.

In the aroma of wines, there may be extraneous, unusual odors for wine. The most common foreign odors are: hydrogen sulfide, mold, the smell of medicines (as a result of treating grapes with a fungicide), yeast, mushroom, sour, the smell of dried fruits, etc.

The wine should have a taste that combines alcohol, acids, sugars, tannins (gives astringency) and fullness (extractiveness). Such wines are called harmonious.

There are the following main types of wine taste: wine, fruit, grape, honey, resinous, madeira, sherry, etc.

When characterizing the quality of adding the taste of wine, they evaluate: alcohol content (weak or low alcohol and strong or high alcohol), acidity (low acid and high acid), sweetness, astringency and extractivity.

Fullness or extractiveness of taste includes the combined effect of the sweetness, acidity and astringency of the wine.

According to the fullness of taste, wine can be empty, liquid, light, full, oily, thick, etc.

Astringency is an important component of the flavor composition of wine. Its deficiency leads to a feeling of a liquid, empty taste, and its excess gives the wine a coarseness (an excessively astringent taste).

Wines with an excessive amount of sugar that is not in harmony with the composition of the wine are called sugary, cloying.

Fine is a wine that has softness, fullness, harmony and a characteristic, highly developed bouquet.

Velvety refers to wine that has a caressing softness, bordering on sweetness and oiliness.

The typicality of wine characterizes how close the studied sample approaches the ideal - the standard of a certain type or brand of wine.

From the physico-chemical parameters in wines, the volume fraction of ethyl alcohol (strength), the mass concentration of sugars, titratable acidity, the reduced extract, the content of sulfurous acid (free and bound) and volatile acids are determined.

Of the safety indicators, toxic elements (lead, arsenic, cadmium, mercury, copper, iron) and radionuclides (cesium-137 and strontium-90) are controlled.

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