Establishing quality indicators for alcoholic beverages according to standard indicators solves the goal of identifying the quality of a particular beverage sample to the requirements of current standards. One of the basic principles of the formation of the quality of alcoholic beverages is their safety. Another priority principle is to ensure nutritional value product, according to its purpose in human nutrition. An important role is given to the appearance, organoleptic, physicochemical indicators, packaging, information for the consumer about the quality and direction of use of the product.

Organoleptic indicators- indicators determined using the senses and characterizing the organoleptic properties. Organoleptic indicators are widely used in all types of quality assessment: commodity, expert, certification, consumer, as well as in quality control.

When assessing the quality of alcoholic beverages, organoleptic research determines the color, taste, aroma (or bouquet), transparency, absence of turbidity and sediment. The organoleptic characteristics of alcoholic beverages must comply with the requirements stipulated by the recipes for a particular type of beverage. Alcoholic drinks with foreign smell and taste, cloudy, with sediment are not allowed for sale.

The organoleptic characteristics of food products are closely related to the physical and chemical characteristics, which are also regulated by standards and technical conditions(THAT).

Physicochemical - indicators of physical and chemical properties, determined by measuring methods.

Physicochemical methods in alcoholic products determine the content of sugar alcohol, volatile acids, sulfuric acid, heavy metal salts, titratable acidity, take into account the completeness of the filling, etc. Physicochemical indicators of each name of the drink must correspond to the values ​​provided for by the recipe for each type of drink.

Product safety is a state in which there is no unacceptable risk associated with harm to the life and health of citizens, the environment.

Safety indicators are regulated by SanPiN 2.3.2.1078-01 and are among the mandatory requirements established by technical regulations. In alcoholic beverages, the level of toxic elements in mg / kg is not more than: lead - 0.3; arsenic - 0.2; cadmium - 0.03; mercury - 0.005; methanol - 0.05. Radionuclides: cesium - 137 - 70 Bp / dm; strontium - 90 - 100 Bp / dm; N-nitrosomines - 0.003 mg / kg.

Filling, packaging, labeling and storage

Filling, packaging and labeling is carried out in accordance with GOST 4827-70, for exported products GOST 27906-88 has been introduced.

Alcoholic beverages are stored in dry, well-ventilated rooms at a temperature of 10-20 C. Painted products should be stored in dark rooms, as dyes can be destroyed under the influence of light.

Under these conditions, alcoholic beverages have a guaranteed shelf life, counting from the date of release: strong liqueurs, creams - 8 months; dessert liqueurs, liqueurs and punches - 6 months; sweet and semi-sweet tinctures - 3 months; bitters and balsams - 6 months, dessert drinks - 2 months. Products, in which after the specified periods of time no turbidity and sediment appeared, are suitable for further storage and implementation.

Commodity classification and characteristics of the assortment of alcoholic beverages

Alcoholic drinks- food products containing at least 1.5% ethyl alcohol... Depending on the content of ethyl alcohol, all alcoholic beverages are divided into groups: high-degree (alcohol up to 96% vol.) - these include ethyl alcohol; strong (31-65% vol.) - vodka, rum, whiskey, cognac, balsams, brandy, rum, gin; medium alcohol (9-30% vol.) - these are alcoholic beverages, wines, certain types of tinctures and cocktails.
The classification features of alcoholic beverages are the auxiliary raw materials used (for example, a set of spices and aromatic plants for balsams) or specific technological methods (aging in oak barrels cognacs, rums, whiskey). Often, the name of the main component of auxiliary raw materials is the basis for the name of the corresponding alcoholic beverage.

The assortment of alcoholic beverages and wines includes up to several hundred names. The range of other alcoholic beverages is much narrower.
Depending on the availability and duration of aging, all alcoholic beverages can be divided into three groups: without aging - ethyl alcohol, vodka; with short-term exposure - from 1 to 3 months. (liqueur and liqueur products); with long exposure - from 6 months. up to 10 years and more(cognacs, wines, rum, whiskey, gin).

Ethanol- colorless liquid with a burning taste, liquid without foreign odors and tastes, boiling point at 760 mm Hg. - 78.3˚С and freezing point - 117˚С.
Ethyl alcohol is obtained by the method of alcoholic fermentation of sugar and starch-containing products - sugar beets, cane, potatoes, grain, as well as their processing waste (molasses, molasses, wine-making waste). Depending on the degree of purification and strength, rectified ethyl alcohol (purified by distillation) is produced in the following varieties: Basis, Alpha, Lux, Extra, highest purification, 1st grade, drinking. Alcohol Basis, Lux and Extra are produced from different types grains and mixtures of grains and potatoes. Alfa alcohol is produced from wheat, rye, or mixtures thereof; alcohols of the highest purity and 1st grade from any kind of food raw materials. The fortress (alcohol content) of alcohol is 96-96.3% by volume. Drinking ethyl alcohol 95% is prepared by mixing highly purified alcohol and softened water.

Vodka- an alcoholic drink with a strength of 40-45%, 50% and 56%, produced on the basis of ethyl alcohol from food raw materials and softened water, followed by treatment of a water-alcohol solution with an adsorbent. The main raw material for the production of vodka is rectified ethyl alcohol and softened water.
The assortment of vodkas in Russia includes more than 100 names. There are two groups of vodkas - ordinary and special.
Common vodkas include: Extra, Wheat, Siberian, Starorusskaya, Ordinary, vodka with a strength of 40, 50, 56%. Vodkas are considered special, in the production of which various flavors and aromatic additives are used. Assortment: Russian, Posolskaya, Nikita, Russian, etc.
Fruit vodka - alcoholic drinks with a strength of 37.5-55%, produced on the basis of ethyl alcohol from fruit raw materials and having the taste and aroma of the fruits used.

Cognacis a strong alcoholic drink (40-57% alcohol) prepared by cognac (grape) alcohol obtained by distilling table grape wines. There are ordinary, vintage and collection cognacs.
Ordinary cognacs are produced from cognac spirits aged from 3 to 5 years. Vintage cognacs are prepared from cognac spirits with aging periods over 6 years. Vintage cognacs aged for at least 3 years in oak barrels are considered collectible. The best cognacs include Yubileiny, Otborny, Dvin, Russia, Kizlyar, Dagestan, etc.

Rumis a strong alcoholic drink made from rum alcohol, which is obtained by fermentation of cane sugar alcohol or cane molasses. Rum alcohol is diluted with distilled water to 50% strength and kept in new oak barrels for 5 years. Rum is a transparent light brown liquid with a characteristic aroma, slightly pungent taste, it contains 45% alcohol.

Alcoholic beverages- alcoholic beverages of strength from 12 to 45%, containing extractive substances of spicy-flavoring plants, which give them a unique taste and aroma. Alcoholic beverages are obtained by mixing (blending) rectified alcohol with semi-finished products (alcoholized juices, fruit drinks, infusions and aromatic alcohols) and auxiliary materials ( food colorings, acids, molasses, etc.)
Depending on the raw materials used, manufacturing technology, strength, sugar content, alcoholic beverages are divided into the following groups: liqueurs (strong, dessert, emulsion, creams), liqueurs, punches, tinctures (sweet, semi-sweet, semi-sweet low-degree, bitter, bitter low-degree ), dessert drinks, low-degree carbonated and non-carbonated drinks, aperitifs, balms, cocktails, gins.

Liqueurs- these are drinks with a strength of 15% and more, a mass concentration of sugar not less than 10g / 100cm 3 ... Distinguish between strong liqueurs, dessert, emulsion and creams. Strong liqueurs contain 33-45% alcohol and 32-55% sugar. To improve the taste and aroma, strong liqueurs are aged in oak barrels. Dessert liqueurs have a strength of 25-30% and contain 35-45% sugar. Emulsion liquor includes opaque drinks in the form of an emulsion with a strength of 18-25%, an increased fat content of up to 16%, sugar 15-35%, obtained using milk, cream, eggs.
The assortment of liqueurs is represented by such names as: Mint, Orange, Benedictine, Vanilla, Cherry, Niva, etc.

Tinctures- drinks with a strength of 16.0-60% with a sugar content of 0- 30g / 100cm 3 ... They are made on alcohol juices, fruit drinks, infusions, aromatic alcohols... Distinguish between sweet, semi-sweet, semi-sweet low-degree, bitter, low-degree bitter. Bitters and low-degree bitters contain components that give them a taste of bitterness (red pepper, ginger, wormwood). These tincturesdo not contain sugar. The most common tinctures are: Rowan, Cherry, Anise, Lemon, Pepper, Cranberry, Apricot.

Balms- alcoholic beverages with a strength of 30.0-45.0%. They are similar to bitters, but differ in a wide variety of essential oil raw materials. The most famous: Riga, Siberia, Moscow, Golden Altai. Balms are recommended to be consumed with tea, coffee, mineral water.

Pouring- alcoholic beverages, which are prepared by blending alcoholic juices and fruit drinks with sugar syrup, rectified alcohol and water, strength 18-20% and sugar content 30-40%. Range: Strawberry, Cherry, Golden autumn and etc.

Punches- alcoholic beverages with an alcohol content of 15-20% and sugar up to 40%. For their preparation, in addition to alcoholized fruit and berry fruit drinks, juices and infusions, wines and cognac are used. The most common punches are: Cherry, Wine, Plum, Rowan.

Dessert drinkscontain 12-16% alcohol and 14-30% sugar; they have a fruity and berry aroma. They produce dessert drinks Sunny, Dream, Refreshing, etc.

Aperitifs- alcoholic beverages with a strength of 15-35%, with a sugar concentration of 5-18%. The composition of aperitifs, in addition to alcohol, alcoholized fruit juices and fruit drinks, alcoholic infusions, includes bitter spices - black pepper, etc. The range of aperitifs: Gabriel, Original, Utes, Stepnoy, Surprise, etc.

Cocktails- alcoholic beverages with a strength of 20-40% and a sugar concentration of 0-24%, prepared from various semi-finished products and ingredients, diluted before use soft drinks with the addition of ice. After dilution, the strength of finished drinks is 6-12%. Assortment: Ruby, Disco, festive.

Low-alcohol carbonated and non-carbonated drinks- alcoholic beverages with a strength of 6-12%, sugar 4-9%, prepared onalcoholized juices, fruit drinks, tinctures, grape wines, flavors and other components. Carbonated low-alcohol drinks are additionally saturated with carbon dioxide. Range: Gin and tonic, Cider, etc.

Grape winesobtained by full or partial fermentation grape juice(must) with or without pulp (crushed grapes). The alcohol content in grape wines ranges from 9 to 20%. The range of grape wines is very extensive. Up to 200 types of wines are produced in Russia alone different types, brands, composition and quality.
Grape wines have a natural chemical composition, have dietary and medicinal properties... Wines contain sugars, mainly glucose and fructose, organic acids, vitamins, minerals, tannins, coloring and aromatic substances.
Grape wines are divided into varietal, produced from one grape variety (it is allowed to use no more than 15% of grapes of other varieties), and blended, made from several grape varieties.
Depending on the quality and aging period grape wines subdivided into young (wines sold before January 1 of the year following the grape harvest); without aging (sold from January 1 of the grape year following the harvest); aged (improved quality wines obtained using a special technology with mandatory aging before bottling for at least 6 months); vintage (aged for at least 1.5 years) and collection (high quality vintage wines, additionally aged for at least 3 years).
By color, wines are subdivided into white, pink, and red.
Depending on the raw materials used, technology, alcohol content, wines are divided into groups:
- Still (dry, semi-dry, semi-sweet, sweet) wines are obtained by complete or incomplete fermentation or mash. Sugar content in wines (g / dm 3 ): dry - not more than 4, semi-dry - more than 4 and less than 18, semi-sweet - not less than 18 and less than 45, sweet - not less than 45. Assortment of table wines: Riesling, Tetra, Aligote, Chardonnay, Merlot, Zemfira, etc.
- Special wines. Wines with an alcohol content of up to 20%, sugars - up to 300 g / dm3 3 , made according to special technologies, as a result of which the taste, aroma and color characteristic of this type of wine are formed. Assortment: Kizlyar, Livadia, Ashtarak, Alushta, Derbent, etc.
- Flavored wines. Wines with a volume fraction of alcohol of 14.5-22%, obtained from wine materials with the addition of alcohol, sugar-containing substances, natural aromatizing and flavoring substances. Assortment: Extra, Mountain flower.
- Sparkling wine... Wines with an alcohol content of 8.5-12.5%, saturated with carbon dioxide as a result of fermentation of grape must or secondary fermentation of table wine material, with the addition of sugar-containing substances. Sparkling wines are subdivided into brut, dry, semi-dry, semi-sweet, sweet. Assortment: Cornet, Nadezhda, Donskoe sparkling wine, Muscat sparkling wine, Soviet champagne, etc.
- Carbonated (sparkling) wines are prepared from ordinary table wines by artificial saturation with carbon dioxide. The strength of these wines is 9-13%, sugar content is 5%. Assortment: Benderskoe, Mashuk, Gunib, Moscow Lights, Salute, Effervescent semi-sweet.

Fruit and berry winesare alcoholic beverages prepared by fermentation of fresh fruit and berry wort and a content of 10-18% alcohol and sugar from 2 to 16%. These wines contain less sugar than grape wines, and the acidity is higher. Fruit and berry wines are subdivided into varietal (from one type of fruit) and blended (from a certain mixture of juices of various fruits). Depending on the technology of preparation, fruit and berry wines are distinguished: dry, semi-dry, semi-sweet, sweet, dessert, special, carbonated, sparkling. Assortment: Apple dry, Arkhyz, Autumn garden, etc.

Honey wines- wines obtained by complete or incomplete fermentation of honey must diluted with water with or without added alcohol, honey, sugar, grape or fruit must. The volume fraction of ethyl alcohol in wines is 9-17%, sugar is 5-160%. Honey wines are divided into groups: natural (dry, semi-dry, semi-sweet, sweet), strong, dessert, carbonated. Assortment: Knights', Russian village, Boyar honey, Rowan honey, etc.

Introduction. 3

1. Requirements for the safety of alcoholic beverages. 4

1.1. Requirements for the safety of alcoholic beverages. 4

1.2. Ensuring the safety of alcoholic beverages in the process of their production and circulation …………………………………………. ………… .... 6

2. Ensuring the safety of alcoholic beverages. 13

2.1 Methods for monitoring the safety of alcoholic beverages. 12

2.2 Ways and means of falsification of alcoholic beverages. 17

Conclusion. 22

Literature. 23

Introduction

Flavoring goods - group food products, the main components of which are flavoring substances that have a specific effect on the digestive and nervous systems. The flavoring substances include ethyl alcohol, organic acids, alkaloids, essential oils, mineral and organic salts.

The term "alcohol" is of Arabic origin and literally means "fine powder".

The urgency of the problem is due to the growing consumption of alcoholic beverages in Russia, a significant mortality rate due to low-quality alcohol, and an increase in crimes committed by persons under the influence of alcohol.

The alcohol industry is currently being modernized, especially in terms of improving the quality of raw materials. Ethyl alcohol of the Extra-Lux and Extra varieties is being produced, the volumes are increasing and the quality of the fruit wines produced is increasing, technologies of alcoholic beverages for preventive medical purposes are created, which are based on high-quality ecologically pure plant raw materials. The search for scientists and practitioners is also aimed at developing methods for increasing the stability of alcoholic beverages and wines during transportation and long-term storage.

Course work consists of an introduction, two chapters, divided into paragraphs, a conclusion and a bibliography. The work contains statistical material - three tables.

Requirements for the safety of alcoholic beverages.

Alcoholic products - food products that are made with the use of ethyl alcohol or without the use of ethyl alcohol produced from food raw materials and (or) alcohol-containing food products, with a volume fraction of ethyl alcohol of more than 0.5 percent, with the exception of food products in accordance with the list established in Appendix 5 of the Technical Regulations of the Customs Union "On the safety of alcoholic beverages." Alcoholic products are divided into types such as ethyl alcohol from food raw materials, alcoholic beverages, low alcohol drinks, wine products, distillates, brewing products, alcohol-containing food products, mead products (honeys).

Requirements for the safety of alcoholic beverages.

The established requirements for the quality and safety indicators of alcoholic beverages solve the problem of confirming the compliance of a particular beverage sample with the requirements of current standards. One of the basic principles of the formation of the quality of alcoholic beverages is their safety. Another priority principle is to ensure the nutritional value of the product, in accordance with its purpose in human nutrition. An important role is given to the appearance, organoleptic, physicochemical indicators, packaging, information for the consumer about the quality and direction of use of the product.

Organoleptic indicators - indicators determined using the senses and characterizing the organoleptic properties. Organoleptic indicators are widely used in all types of quality assessment: commodity, expert, certification, consumer, as well as in quality control.

When assessing the quality of alcoholic beverages, organoleptic research determines the color, taste, aroma (or bouquet), transparency, absence of turbidity and sediment. The organoleptic characteristics of alcoholic beverages must comply with the requirements stipulated by the recipes for a particular type of beverage. Alcoholic drinks with foreign smell and taste, cloudy, with sediment are not allowed for sale.

Organoleptic characteristics of food products are closely related to physical and chemical, which are also regulated by standards and specifications (TU).

Physicochemical - indicators of physical and chemical properties, determined by measuring methods.

Physicochemical methods in alcoholic beverages determine the content of alcohol, sugar, volatile acids, sulfuric acid, heavy metal salts, titratable acidity, take into account the completeness of the filling, etc. Physicochemical indicators of each name of the drink must correspond to the values ​​provided for by the recipe for each type of drink.

Product safety is a state in which there is no unacceptable risk associated with harm to the life and health of citizens, the environment.

Three types of safety are characteristic of alcoholic beverages: chemical, radiation and biological. Of these, the first two types are presented by physical and chemical indicators. Biological safety is characterized by microbiological and parasitological indicators.

Wine drinks- these are alcoholic drinks of mixed composition, of different strength and quality, produced in different countries according to traditional retz-frames or for individual segments of consumers. A significant share of the market for these drinks in the world is occupied by low and non-alcoholic wines - drinks made from grapes and other fruits and essentially inferior to other types of wines in terms of standard strength (0-6%). Such wines are produced either according to the full technological cycle with subsequent dealcoholization to the required strength, or with unfinished fermentation (unkind). The same category includes mixtures of wine with fruit juices, mineral, carbonated water and other comp-tami (blending technology), which allow to reduce the concentration of alcohol, improve the organol-Ie of the Holy Island pr-tov. Assortment of low alcohol wines represented by both the traditional and long-known cruchon, cider, Poiret (Western Europe), berry kvass (Northern Europe), mead (Russia), and relatively new drinks - Spanish sangria, Italian zaballone, English shandy (a mixture of beer and lemonade, etc. Storage wine should be drunk in darkened rooms. The optimum temperature for dry wines is 8-16 ° C. For n / a sweet wines (unkind), the recommended t-ra xp-i - from 2 to 8 ° C. During hr-I, wines must be in a horizontal position in order to avoid drying of the corks and breaking the tightness of the packaging.

48 .. Sparkling grape wines: production technology, classification, quality assessment.

Wine game wines with excess carbon dioxide, which accumulates naturally. By means of secondary fermentation of wine materials in hermetically sealed bottles / tanks under pressure. Carbonic acid is in a gaseous, dissolved and chemically bound state. When these wines are opened, it takes a long time. "Game" of small bubbles of carbon dioxide. To game wines rel. Classic French champagne, Italian, Spanish, Russian and other games. wines. For game production.wine use fermented vinomat-ly, vinomat-ly with residual sugar content, fortified vinomat-ly, wine juice. concentrate, cognac, cognac alcohol. Depends on the type and type of games. Wines are used for fast pressing of whole bunches of wine, self-pressing, separation of ridges, draining and pressing of the pulp, infusion on the pulp, fermentation of the wort with the pulp, heat treatment of the pulp. Champagne(secondary fermentation) vinomat-s are produced by bottle, bottle-filtration and reservoir sp-ohm. Champagne (according to French law-woo) -game wine, half-on strictly limited territory in the Champagne region from certain varieties of wine. At the same time, the formation of a grape bush is strictly regulated, maximum yield, maximum output of wort, methods of processing berries. French champagne is produced only in a bottle. sp-om. Annually up to 300 million bottles of French champagne are put on sale. In Russia, the technology of champagne wine in large tanks (periodic and continuous sp-mi) has been invented. ekhnolog.klyu, which increased the volume of production. In Belarus, almost all games have been developed this way. wine. In accordance with act. Standard quality igry.wine assessed by transparency, bouquet, taste, frothy and igry.wine. Physics and chemistry. pok-li: volume fraction of ethyl alcohol, mass fraction of kntz-tion of sugars, reduced extract, titratable and volatile acids, total sulphurous to-you, iron, pressure of carbon dioxide. According to the mass concentration of sugars, there are 5 categories of game wines: brut, dry, semi-dry, semi-dry, sweet. not less than 6 months from the date of bottling, for collection - not less than 1 year. It is not recommended to keep for more than 3 years.

According to GOST 5363 - 93, the organoleptic assessment is carried out in the following order.

The drink is poured into a tasting glass for about 1/3 of the volume (40 - 50 cm 3). The glass is lifted by the leg, tilted, and the transparency and color are visually assessed in transmitted diffused light. Various deviations from color and transparency can be detected by comparing the analyzed vodka with distilled water, placing them in identical test tubes with a volume of 10 cm 3.

Then, the smell and aroma are assessed by heating the lower part of the glass with the palms in a horizontal plane, which contributes to better evaporation of aromatic substances.

After the aroma, the taste is determined. A small portion of the drink is taken into the mouth and held in front of it. Then, slightly tilting the head back, rinse the entire oral cavity, revealing deviations in taste.

The taste and aroma should be harmonious, pleasant, without the pungent taste and smell of alcohol, foreign tastes and odors, such as the smell of rubber, kerosene, metallic taste from containers with damaged coating, foreign taste and smell as a result of vodka production on poorly processed equipment.

At the same time, it is allowed to taste no more than five samples of vodka, while first analyzing the samples knowingly best quality Take a break between evaluations of each sample.

When bottling "by level", the maximum deviations for an individual bottle (in cm 3) from the nominal capacity at a temperature of 20 + 0.5 C should not exceed the permissible deviations from the full capacity of bottles in accordance with GOST 10117 or other regulatory documents approved in the prescribed manner.

Bottles are sealed with caps or corks from various types of materials approved for use by the Ministry of Health of Russia, bottles with vodka for the Ministry of Defense - in accordance with GOST 15846, decanters - with cork, polyethylene, glass, porcelain corks. The closure must be tight and not leak when the bottle or decanter is turned over.

Product marking is carried out on labels and caps, as well as on corrugated cardboard boxes.

The following information should be indicated on the labels: the name of the organization, the system of which the manufacturer is part of; name of vodka; fortress, %; bottle capacity, dm 3;

Product standard designation.

On the reverse side of the label, it is allowed to indicate the index of the manufacturer instead of the name of the organization whose system the given enterprise belongs to. The number of the brigade and the date of bottling are also indicated there. Information for the consumer must comply with the requirements of GOST 51074-97. Packaging is marked in accordance with GOST 14192.