Nosyk O. Development of the method for detecting falsifications of brand dry table wines

Research subjects: ordinary and brand dry table wines and wine materials. Research objectives: to develop the method for detecting falsifications in brand wines basing on the system of indices characterizing ordinary and brand dry table wines. Methods: standard and conventional methods of the determination of chemical compositions and characteristics of wines and wine materials. Theoretical and practical results: physico-chemical indices and their ratios which are of importance in the differentiation between ordinary and brand wines have been determined and systematized; the system of indices was proposed which served as a basis of the developed methodical recommendations "A method for detecting falsified wines. Part II. Brand dry table wines". The scheme of the ordinary and brand wines identification was developed. Methods for the determination of the "chemic al age" indices of red wines and wine materials were modified and tested. "Additional requirements for dry table grape wine materials for aging" and "Additional requirements for treated brand table wines" were developed. Novelty of introduced: absolute values and variation ranges of physico-chemical indices and their ratios have been determined in ordinary and brand wines and wine materials. The dependence of physico-chemical indices of wines on the period of wine aging was established and mathematically confirmed; the system of indices for the identification of brand and ordinary wines was, for the first time, substantiated; a formula for the calculation of the integral wine aging index was proposed and the values of this index for white and red brand wines were determined; the indices of the control of the maturation process of wines were given a scientific foundation. Implementation degree: the system of indices which was used as a basis of the method of detecting falsifications in brand dry table wines was tested in the laboratories of winemaking plants and was approbated by the state centers of the standardization, metrology and certification. Effectiveness: the obtained social effect was due to decreased material and moral losses of wine consumers and producers. Sphere, sector of implementation: wine industry.