The use of means of economic-mathematical and statistical analysis in the simulation of compounding compositions and the examination of the quality of new wine products.
Abstract
The aim of the research is to develop original recipes for mulled wine based on fruit-berry and grape wine materials, produced using fruits and berries that grow on the territory of the Republic of Belarus. The optimal quantitative combination of blending components in order to obtain products with the most harmonious organoleptic properties was determined in the simulation of new beverage formulations. With the aim of selecting the optimal compositions of drinks produced their expert evaluation, which includes the following activities: the formation of the group of experts, preparation of expert questionnaires, a survey of experts processing of the obtained results and their mathematical analysis, namely the calculation of the degree of consistency of experts, coefficient of concordance, the Pearson statistics distribution and Friedman.
About the Authors
N. A. Shelegova
Educational institution “Mogilev state University of food”
Belarus
Belarus
Shelegova Natalia Anatolievna — Ph.D. (Ingineering)
Shmidta Ave, 3, 212027, Mogilev
I. P. Ovsyannikova
Educational institution “Mogilev state University of food”
Belarus
Belarus
Ovsyannikova Inna Polikarpovna — Lecturer
Schmidt Ave, 3, 212027, Mogilev
T. V. Urbanovich
Educational institution “Mogilev state University of food”
Belarus
Belarus
Urbanovich Tatiana Valerievna — graduate student
Shmidt Ave, 3, 212027, Mogilev
A. N. Morgunov
Educational institution “Mogilev state University of food”
Belarus
Belarus
Morgunov Artem Nikolaevich — postgraduate
Shmidt Ave, 3, 212027, Mogilev
References
1. Wine industry. Terms and definitions: STB 1650-2008. - Vved.12.09.2008. - Minsk: State Standard: Belarusian State Institute of standardization and certification, 2008. - 23 p.
2. Lishev V.P. Probability Theory and mathematical statistics: textbook / V. P. Lisiev. - Eurasian open Institute, 2010-220C.
3. Shelegova N. Expert evaluation of the organoleptic characteristics of alcoholic beverages / N. Shelegova, E. M. Morgunova, S. L. Masanskii // Proc. scientific. Tr. // Donetsk national University of Economics and trade. M. Tugan-Baranovsky. - Donetsk, 2010. - Vol. 1. - pp. 294-299.
4. Wines fruit fortified vintage, improved quality and special technology and wine materials fruit fortified vintage, improved quality and special technology processed. General specifications: STB 1695-2006. - 13.12.2006. - M.: State standard: publishing house of Scientific production Republican unitary enterprise "Belarusian state Institute of standardization and certification" (BelGISS), Gosstandart., 2006. 12 p.
5. Rules of establishment of the controlled indicators of quality of drinking water and drawing up the working program of production control of quality of drinking water: SanPiN 10-124 RB 99. - 01.01.2000. 12 p.
6. Shelegova N. Ah. Formation of expert commissions for the examination of alcoholic beverages / T. V. Urbanovich // Actual issues of law, education and psychology: collection of scientific papers / educational institution "Mogilev Institute of the Ministry of internal Affairs", 2017. - P. 100.
7. Shelegova N. Scientific and practical modeling of original drinks with optimization of significant factors /A. Yu. Bolotko, I. P. Ovsyannikova, T. V. Urbanovich / Strategy of hospitality and tourism industry development: proceedings of the conference of the International scientific conference January 15 - April 15, 2017 / Oryol state University. I.S. Turgenev, Orel, 2017. - P. 57.
Review
For citations:
Shelegova N.A., Ovsyannikova I.P., Urbanovich T.V., Morgunov A.N. The use of means of economic-mathematical and statistical analysis in the simulation of compounding compositions and the examination of the quality of new wine products. Food Industry: Science and Technology. 2018;11(1):91-96. (In Russ.)
Views: 174
Email this article 