Qualimetric vermouth authenticity model

Abstract

Modern methods of physical and chemical analysis make it possible to determine the composition of wine with great accuracy, define its belonging to the extended group of the category, as well as to quantify and qualitatively evaluate the foreign impurities contained in it. However, these methods cannot give a complete assessment of wine authenticity, which is based on the complex interaction of the aroma and its components. Therefore, it is impossible to assess the quality of wines, especially special flavored wines, without auxiliary models for organoleptic analysis. A “blind” organoleptic analysis without these models does not allow the taster reliably determining the type and category of wines, as well as their authenticity. This paper presents the method of determining a sample of tasted vermouth as a category of special flavored wines by comparing it with the initial parameters of taste, aroma and bouquet of the “authentic vermouth”. These parameters are presented in the form of two models: schematic five-stage qualimetric and multidimensional mathematical models. All parameters are based on the previously obtained results of the study of unique parameters of taste compositions of the varieties of vermouth samples purchased from retail chains. The veracity of the developed models was tested using the generally recognized triangular diagram of the Vedel’s triangle.