Исследование потребительских свойств вина из ягод рябины бузинолистной

В статье приводятся результаты оценки качества вина из рябины бузинолистной. Представлена технологическая схема производства. Органолептическую оценку проводили профильным методом и методом балльных шкал. Установлено, что вино из рябины имеет коричневый цвет с плодовым вкусом, умеренной спиртуозностью и бархатистой терпкостью. Вкус вина характеризуется как свежий, умеренный и гармоничный, с долгим приятным послевкусием. По химическим показателям (объемная доля этилового спирта, массовая концентрация сахаров, массовая концентрация титруемых кислот, массовая концентрация остаточного экстракта) вино полностью соответствует требованиям стандарта к винам столовым полусухим. The article presents the results of the quality assessment of wine from Rowan businesses. The expediency of using Rowan berries for wine production is proved. The results of the study of con-sumer demand. The techno-logical scheme of production is re-sulted. The conducted research allowed to establish that the development of wine technology from Kamchatka raw materials is relevant, since most respondents who buy wine expressed their willingness to buy wine from Rowan berries. Organoleptic eval-uation was carried out by the profile method and the method of point scales. Found that wine made from Rowan has a brown color with extracted fruit flavors, moderate alcohol content, balanced sweetness and velvety tannins. The taste of wine is characterized as fresh, moderate and harmonious, with a long pleasant aftertaste. According to chemical indicators (volume fraction of ethyl alcohol in table fruit wines, mass concentration of sugars, mass concentration of titratable acids in terms of malic acid, mass concentration of residual extract) wine fully complies with the requirements of the standard for table wines semi-dry. Changes in the content of vitamin C in wine during storage are considered. It is shown that the wine contains a sig-nificant amount of vitamin C. Based on the conducted researches it is established that during the first 6 months of wine storage the content of vitamin C is rather high. During subsequent storage, the content of vitamin C is sharply re-duced and is about 1% of the original. The studies suggest that the introduction of the developed tech-nology will be cost-effective and will saturate the market of Kamchatka with natural wines from local raw materials.