• Слайдер #1

Documents’ projects

Rules and Regulations

Organoleptic ASSESSMENT of Rectified Nutritive Ethyl Alcohol, Vodka and Liquor Products

General Provisions

This Regulation ascertains the conditions, techniques and technology of tasting rectified nutritive ethyl alcohol, vodka and liquor products. Rectified ethyl alcohol is produced from potato, corn and sugar beet, molasses or mixtures of their components, raw sugar and other carbohydrate nutritive material.

In Uzbekistan, rectified ethyl alcohol produced from grain and raw grape alcohol. Testing wines is the determination of quality of spirits, vodka and liqueurs by the help of the senses without any instruments.

"Uzvinprom Holding" company established by its order a Central Wine Testing Commission on organoleptic assessment of alcoholic products produced by enterprises of the holding company, as well as products, sent to international competitions and fairs. Tasting Commissions are established respectively at the level of enterprises by order of heads of enterprises.

Organoleptic assessment of alcoholic products

Organoleptic assessment of Vodka and Liquor Products is also conducted on a 10-point scale:

  • Color and clarity - 2 points;
  • aroma - 4 points;
  • tasting - 4 points.

Organoleptic assessment of Vodka and Liquor Products

To the beginning of tasting samples they must acquire the room temperature. ("Extra" type vodkas (from "Extra" spirit) are tested in chilled state).

Organoleptic assessment is conducted in following order:

Tasting sample is poured into a glass on approximately 1/3 volume (40-5O sm). Then glass is raised by the stem, than bent and sample is visually evaluated by its clarity and color through transmitted scattered light.

Various deviations from the color and clarity can be identified by comparing the analyzed vodka with distilled water, placing them in the same tube of 10 cm3, for the exception of emulsion liqueurs and spirits, prepared with wine or wine materials.

Then smell and flavor evaluated, by warming by hands lower part of the glass and the rotating it horizontally, which contributes to the evaporation of aromatic substances.

After flavor, the tasting is indentified. To determine the taste, sample is taken to the mouth and a small portion of it is maintained in the front of the oral cavity. Then, slightly bend your head back and rinse mouth for identifying deviations in taste.

Taste and aroma should be harmonious, pleasant, without burning taste and odor of alcohol, as well as foreign flavor, such as the smell of rubber, petroleum, metallic taste from damaged coated tanks, it also should be free of foreign taste and odor caused by the production of vodka and other alcoholic beverages products by improperly sanitized equipment.

At the same time it is allowed to taste no more than ten samples of vodka and liqueurs, with first analysis of samples of obviously better quality. During the day, with breaks - 60-70 samples are tasted. . If there are standards available then comparative tasting of vodka is recommended.

Form of tasting is shown under the Appendix No 1.

For appraisal by points of spirits, vodkas and liqueurs, refer to the Appendix number 2.

Alcoholic beverages prepared with the addition of more than 10 percent of wines tasted like wine and evaluated as wine and carbonated ones - like carbonated beverages.

Organoleptic properties of all kinds of rectified nutritive alcohol must meet the requirements specified in table. 1.1

Table

Indicators

Description

Appearance

Clear liquid with no foreign particles

Color

colorless liquid

Tasting and smell

They are proper to each of ethyl alcohol produced from the corresponding raw materials, without foreign taste and odor substances.



Highest score of 10 points is given to an alcohol having the following characteristics:

  • -Perfectly colorless and clear - 2 points;
  • -Normal, clean alcohol flavor by absence of any foreign smell - 4 points;
  • - Normal taste of alcohol, without sharp pungency, bitterness, sweet taste - 4 points.

Color and clarity are determined visually through transmitted scattered light. For this purpose, glass tubes are used with identical size and color. 10 cm3 of analyzed alcohol is poured into one of them, to another - similar amount of distilled water in order to establish different deviations from the color and the presence of impurities.

The tested alcohol previously diluted by softened (corrected) water to the volume fraction of 40% at 20 ° C, then placed in a 500 sm3 container with a volume ground-stopper, then stirred and poured into tasting glasses.

Quality control of alcohol’s smell and flavor, in addition to the sample in the glass, can be produced by rubbing of small amounts of alcohol between the palms, and an inhalation of volatiles due to the heat caused by rubbing. This determination is performed at the moment of sampling alcohol on hand to its complete evaporation, in order to catch the first- volatile fractions (ether), intermediate and the last ones- the most stable (eg, fusel oil).

Once the smell and flavor of alcohol identified, then its taste is determined, by establishing whether alcohol has a regular burning spirit taste or burning contrasting one if there is any bitterness or sweetness, depending on the type and quality of raw materials, from which the alcohol produced, and so etc. Organoleptic assessment of alcohol entered to the tasting sheet (Appendix № 1).

Taster enters in column notes of the tasting sheet his dissenting opinion on individual parameters on wine tasting products.

By assessing the quality of new products the taster evaluates color, clarity, aroma and tasting or identifies its compliance with the type of manufactured products.

When tasting new types of alcohol, vodka and liqueurs, taster has a right to require draft of technological instruction, recipes and conducting laboratory analysis of physico-chemical parameters.

Appendix No 1.

Tasting sheet of quality

assessment of alcohol, vodka, liqueurs and spirits

Name of tester____________________________________

Title______________________________________________

Name of products and manufacturer

cipher

Quality Score in points

Total score

Notes

Clarity, Color (2)

Aroma (4)

taste (4)


Appendix No 2.

Assessment by points of alcohol, vodka, liqueurs and spirits

Name

Excellent

Good

Satisfactory

poor

Indicators

ethyl alcohol

rectified:

Lux

9,8-10,0

9,6-9,8

9,4-9,6

ниже 9,4

Extra

9,7-10,0

9,5-9,7

9,3-9,5

ниже 9,3

top purification

9,3-10,0

9,0-9,3

8,8-9,0

ниже 8,8

First quality

9,1-10,0

8,8-9,1

8,5-8,8

ниже 8,5

Grape

8,8-10,0

8,5-8,8

8,3-8,5

ниже 8,3

Vodkas:

Special

9,8-10,0

9,7-9,8

9,6-9,7

ниже 9,6

Improved

9,7-10,0

9,6-9,7

9,5-9,6

ниже 9,5

Regular

9,4-10,0

9,2-9,4

9,0-9,2

ниже 9,0

liqueurs and spirits:

tinctures

9,4-10,0

9,1-9,4

8,8-9,1

ниже 8,8

aperitifs

8,6-10,0

8,3-8,6

8,0-83

ниже 8,0

carbonated drinks

8,6-10,0

8,3-8,6

8,0-83

ниже 8,0

Views: 4442