Research of extract components for the purpose of quality control and safety of wines

Abstract

Abstract The problem of the quality of alcoholic beverages is relevant in many countries. Despite modern methods of quality control, the market is full of counterfeit and surrogate alcohol. One of the main indicators of the quality of wine products is the extract. Phenolic compounds account for up to 10% of the amount of extractive components of wine. In addition, Malvidin-3,5-di-O-glycoside is normalized by MOVV. In order to determine the qualitative indicators by the method of high-performance liquid chromatography, wine samples were examined and a comparative analysis of the qualitative and quantitative ratio of flavonoids for Chardonnay – Sauvignon Blanc and Cabernet Sauvignon – Merlot varieties was carried out. Studies of the extract components in wines have revealed differences in the composition of phenolic compounds for wines produced from white and red grape varieties produced at various enterprises in various wine-growing areas. It allowed us to obtain results that can be used in assessing the quality and safety of varietal wines and wines of geographical names.