Fruit growing
and viticulture of South Russia

Annotation

The increasing in the rate of national production requires the continuous quality control and competitiveness of products. This task is inextricably linked to the expansion of research opportunities in this field through the use of new analytical methods. The effective use of product control methods requires in turn the development of new standards including modern research methods and evolution of product quality. Standards for product control methods must ensure the comprehensive verification of mandatory product quality requirements, and should be objective and accurate. One of the methods of checking the use of requirements to the quality of ready products can be organoleptic analysis. The field of application of organoleptic analysis is wide: development of a new product at the enterprise, control of the product quality at all stages of production and sale, study of the structure of purchasing demand and preparation of forecasts for the sale of ready products, etc. Organoleptic analysis is mainly used in the food industry at all stages of production: from manufacture to sale of products. The article presents the results of tasting of various types of "A" company products as coffee, tea and wine. Tasting was carried out not only to assess the quality of products already in circulation, but also when product is entering it into the trading network. The article also discloses the concept of tasting as a method of assessing the quality of the product, and considers the results of carried out of studies on tasting evaluation of red wine, black tea and ground-roasted coffee. Development of experimental-analytical model of tasting process is presented.