Implementation of techniques and design of equipment for the production of the food liquids

Abstract

Abstract This article discusses the rationale for the implementation of techniques and design of equipment, allowing to assess the quality and authenticity of sparkling wines produced in the Krasnodar region. There is an urgent question about the methods of monitoring and detecting fraud in the production and import of sparkling wines at stable positive tendency to increase volumes of these products. The main drawback of the regulatory documentation is the lack of methods for recognizing the naturalness of products presented to the consumer, which increases the risks of producing products that do not meet the requirements. In this regard, the capabilities of software and hardware systems are shown, which make it possible to assess the quality and authenticity of sparkling and carbonated wines, as well as to study the physicochemical properties of food liquids with a two-phase “liquid-CO2” system. It was established that this set of techniques allows to determine the quality indicators of sparkling and carbonated wines, as well as to analyze the applied technological methods of production and to identify the authenticity of the analyzed object. An analysis of the sparkling properties of wine confirms the influence of the biochemical factor of yeast biomass on the processes of CO2 binding to wine components during champagne and shows a fundamental difference in the cavitation desorption of carbon dioxide from sparkling and carbonated wines.