Modern White Quality Assessment Systems of Wine

Abstract

УДК 663.252 черевична н.і., гапонцева о.в. Харківський державний університет харчування та торгівлі СучаСні балові СиСТеми оцінКи яКоСТі вина анотація. Проаналізовано сучасні балові системи якості вина: 10-балова, 20-балова, конкурсна МОВВ (Міжнародна організація винограду і вина), Сернаджіотто-ІВО, 35-балова, детермінантна, гедонічна тощо. Визначено, що оцінка вина за балами має як переваги так і недоліки. А саме: дозволяє споживачам обрати найкращі зразки вин, сприяє їх ефективному просуванню на світовому ринку-з одної сторони, а з іншоїрізноманіття балових оцінок та суб'єктивне уявлення критиків вносить непорозуміння в цьому питанні. Ключові слова: дегустація, оцінка, якість вина, гедонічна система, розрахункова шкала, шкала еквівалентності. cherevychna nataliia, haponceva oksana Kharkiv State University of Food Technology and Trade modern whiTe qualiTY assessmenT sYsTems oF wine summary. The modern quality systems of wine are analyzed: 10-ball, 20-ball, competition MOVV (International organization of grapes and wine), Sernadzhitto-IVV, 35-point, determinant, hedonic, etc. It has been determined that the evaluation of wine by points has both advantages and disadvantages. Namely: allows consumers to choose the best samples of wines, promote their effective promotion on the world market-on the one hand, and on the other-a variety of score assessments and the subjective perception of critics makes misunderstandings on this issue. However, it has been established that the general disadvantage of scales with more than 10 score numbers or a large number of levels of quality is the presence of "dead zones" with unsatisfactory assessments, which are usually not used by the expert tasters. It's hard to give preference to any of the systems. None of the systems considered is generally accepted, and the parallel existence of them in different countries suggests more or less imperfection of each tasting system. Progressive trends in the development of a unified ballpoint methodology create prospects for expanding the sphere of application and improving the efficiency of ballroom methods of tasting wine quality control. Standardization of methods at the state level and internationally must meet the requirements of production and consumer quality control as well as research objectives. To create a universal method of assessment, a mechanism for the rapid implementation of valuation operations is required, which guarantees the reliability of the results and the possibility of continuous improvement of the method as the accumulation of new knowledge without fundamental changes in the basis of the score system.

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

“…The sensory evaluation was carried out on the 28th day of ice cream storage by an expert group (ten members) using the descriptive-integral method [ 69 , 70 ]. The integral assessment was carried out on a 100-point scale, which had the following quality gradation: 0–24 is extremely low, 25–39 is low, 40–54 is below average, 55–69 is average, 70–84 is above average, 85–95 is high, 96–100 is extremely high.…”