Ensuring the Stability of White Grape Wines Taste Characteristics With Use of Products Based on Polyvinylpolypyrrolidone

Panasyuk, A. L.; Кузьмина, Елена Ивановна; Egorova, O.S.; Semipyatny, V.K.; Nurmukhanbetova, Dinara Erikovna

doi:10.32014/2019.2518-170x.52

Cited by 2 publications

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“…This technique was implemented when comparing the effectiveness of industrial preparations based on polyvinylpolypyrrolidone with a decrease in the content of phenolic substances during wine materials processing. [12].…”

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confidence: 99%

“…convenience, Figure 1 Figure 1. Software-generated three-factor experimental design for the introduction of preparations based on polyvinylpolypyrrolidone [12]: (a) program code, (b) full-factor design -software development for the practical implementation of the cluster identification system for beverage groups; -development of methodological principles for determining the directions of falsification in the industry, as well as a methodology for adjusting assessment criteria based on historical data.…”

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confidence: 99%

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Results Designing and Analysis When Introducing New Beverage Identification Criteria

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Building a digital profile of food product with use of modern mathematical apparatus of basic matrices is a solution to the problem of designing innovative beverage recipes. In this regard, for the effective use of the food resource base, modeling and production of high-quality food products, there is an acute problem of developing a methodology for identifying food products using the full range of the currently available analytical base. The article discusses an algorithm for constructing a flexible experimental design for the new identification criteria development, taking into account the laboratory research peculiarities in the beverage industry. The application of software in experiment designing is considered and a practical example of integrated designing based on the construction of an identification criterion for wine materials is presented.

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confidence: 99%

Section: No Of the Testmentioning

confidence: 99%

Results Designing and Analysis When Introducing New Beverage Identification Criteria

et al. 2020

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“…In addition to the listed chemical compounds, marcs contain pentosans (1.0-4.5%), pectin (0.5-3.8%) and phenolic (up to 11%) substances. The extract from grape marcs isolated and identified lupeol, oleanolic acid, quercetin and glucoside b-sitosterol, as well as dietary fibers [17,18].…”

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confidence: 99%

Prospects of Grape Marc Application in Brewing

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Ensuring the Stability of White Grape Wines Taste Characteristics With Use of Products Based on Polyvinylpolypyrrolidone

Cited by 2 publications

References 10 publications

Results Designing and Analysis When Introducing New Beverage Identification Criteria

Results Designing and Analysis When Introducing New Beverage Identification Criteria

Prospects of Grape Marc Application in Brewing

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