Лаборатория сенсорного анализа как современный инструмент в технологии вина
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Дата
2017
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
НТУ "ХПИ"
Анотація
Методы сенсорного анализа в винодельческой отрасли – эффективные инструменты, позволяющие определять органолептические показатели продукции, оценивать их значимость и прогнозировать реакцию потребителей, а также выявлять характерные особенности вин из категории наименований, контролируемых по происхождению. Для обеспечения проведения исследований методами сенсорного анализа на современном уровне целесообразна концентрация исследовательских методик и технологий анализа данных в отраслевой лаборатории сенсорного анализа, ориентированной на определение сенсорных характеристик продукта, технологический и маркетинговый консалтинг.
Methods of sensory analysis in winemaking can be used as effective instruments of sensory characteristics’ determination, evaluation of their significance and prediction of consumers’ response. Sensory analysis of grape berries allows predicting the sensory profile of wine and eliminating the risk of processing of grape with defects. Fermentation with yeast strains able to produce specific flavor components in combination with studies of wine sensory profile allows creation of products with improved consumer attractiveness. Sensory analysis is useful for determination of distinctive features of wines with protected designation of origin. Modern approach to studies of wines and related products requires the laboratory of sensory analysis with specialization in wine-making. This laboratory can offer the determination of sensory characteristics with discriminative and descriptive methods as well as technological and marketing consulting. Sensory analysis enables wine producers to create wines with distinguished characteristics, understand consumer preferences, improve the control of technology processes and predict the changes of sensory profile during wine shelf-life.
Methods of sensory analysis in winemaking can be used as effective instruments of sensory characteristics’ determination, evaluation of their significance and prediction of consumers’ response. Sensory analysis of grape berries allows predicting the sensory profile of wine and eliminating the risk of processing of grape with defects. Fermentation with yeast strains able to produce specific flavor components in combination with studies of wine sensory profile allows creation of products with improved consumer attractiveness. Sensory analysis is useful for determination of distinctive features of wines with protected designation of origin. Modern approach to studies of wines and related products requires the laboratory of sensory analysis with specialization in wine-making. This laboratory can offer the determination of sensory characteristics with discriminative and descriptive methods as well as technological and marketing consulting. Sensory analysis enables wine producers to create wines with distinguished characteristics, understand consumer preferences, improve the control of technology processes and predict the changes of sensory profile during wine shelf-life.
Опис
Ключові слова
виноделие, виноград, органолептические характеристики, сенсорный профиль, wine, grape
Бібліографічний опис
Иукуридзе Э. Ж. Лаборатория сенсорного анализа как современный инструмент в технологии вина / Э. Ж. Иукуридзе, О. Б. Ткаченко, С. В. Киселёв // Вісник Нац. техн. ун-ту "ХПІ" : зб. наук. пр. Сер. : Механіко-технологічні системи та комплекси. – Харків : НТУ "ХПІ", 2017. – № 20 (1242). – С. 83-89.