Open AccessQuality assessment and design of alcoholic beverages based on grain distillates
Author(s) -
И. В. Новикова,
В. Н. Калаев,
Г. В. Агафонов,
E. A. Korotkih,
O. Y Malceva,
А. Е. Чусова
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/6/062032
Subject(s) - organoleptic , raw material , food science , mathematics , quality (philosophy) , aroma , chemistry , organic chemistry , physics , quantum mechanics
The article presents data on the method of quality assessment and the design of beverage recipes with the use of extracts of plant raw materials: oak, cherry and plum wood. The method includes establishing a correlation between physical-chemical and organoleptic indices of beverages and consumer properties with mathematical processing of experimental data and determining the optimal quantitative ratio of oak, plum and cherry wood extracts in blends, at which the beverage will have the maximum values of quality, organoleptic evaluation and “psychological price”. The optimal mix of extracts is 0-7% of oak wood extract, 70-100% plum wood extract, 0-25% cherry extract. The “Consumer quality” indicator was over 0.9, organoleptic evaluation was over 9.25, “psychological price” was over 500 rubles/l.