Estimation of the Measurements’ Accuracy During the Production of the New Liquor "Mentina"

Abstract

The article considers laboratory and sensory evaluation methods to estimate important consumer appeals for a new alcoholic beverage "Mentina." The work shows that during a series of experiments in order to ascertain the optimal composition of the new drink a regression equation for the relationship between sensory evaluation and content of plant extracts (mint, lemon balm and savory) was obtained. Also dependence between beverage stability and technological parameters of the process was experimentally found. The analysis of the accuracy of the measurements with using the physical and chemical methods was done.