THE DEVELOPMENT OF AN ALGORITHM OF INSTRUMENTAL CONTROL OVER THE COMPOSITION OF CIDER

Abstract

The problem of establishing the authenticity and evaluation of the quality of alcoholic beverages in circulation in the Russian Federation has recently become particularly relevant. Like any other alcoholic product, fruit wines, ciders and Calvados are often subjected to counterfeiting. In the existing standard documents of the Russian Federation, physical and chemical parameters, norms and methods of testing are established, which allow to obtain results for the assessment of product compliance with the current standards. However, this amount of information is not always sufficient to detect falsification. In this regard, the purpose of this work was the analysis and determination of a set of methods of instrumental control over the composition of cider. As a result of the work: 1) the list of chemical components analyzed for complete quality control and authenticity of cider is selected and justified; 2) numerical indicators (criteria) of keeping chemical compounds characterizing the authenticity of alcoholic products from fruit raw materials are established; 3) the algorithm of step-by-step testing of ciders in order to establish their authenticity.