METHOD OF OPERATIONAL EVALUATION OF QUALITY OF WINE FROZEN PRODUCTS

摘要

FIELD: food industry.;SUBSTANCE: method involves simultaneous potentiometric titration with a coulometrically generated base of two identical analyzed samples, plotting an average titration curve by two parallel curves, marking the dependence of the relative deviation from a single specific titration time on this chart and finding the time corresponding to the titration end point by the intersection of the perpendicular dropped from the maximum point to the average titration curve; according to the titration curve parameters, calculating the concentration of titratable acids in terms of titratable hydrogen ions in a cell, the mass concentration of the titratable acids, in terms of tartaric acid, the formal titration time of the salt part, the total content of organic acids in the cell, the content of alkali metals, in terms of potassium, buffer capacity, the ratio of active acidity to titratable acidity and the relative part of the titratable acids in the sample. The values of the determined and calculated parameters in high-quality wine production should not exceed the established ranges.;EFFECT: efficiency, high reliability and low labour costs.;2 dwg, 3 tbl, 5 ex