E3S Web Conf.
Volume 210, 2020Innovative Technologies in Science and Education (ITSE-2020)
|Number of page(s)||8|
|Section||Biotechnology and Food Technology|
|Published online||04 December 2020|
Ion chromatography in the liqueurs and spirits quality control
All-Russian research Institute of food biotechnology branch of the FRS of nutrition, biotechnology and food safety, 4-b, Samokatnaya str., Moscow, 111033, Russia
* Corresponding author: email@example.com
In the presented work, the ionic composition of liqueurs and spirits from different manufacturers was investigated. It was found that the ionic composition of studied samples is represented mainly by cations of sodium, potassium, calcium and magnesium and anions of chlorides, nitrates, phosphates and sulfates, mass concentrations vary within wide limits, which is explained by the rich microelement composition of receptive components, the specifics of alcoholic beverages and the peculiarities of water treatment of various manufacturers. It was revealed that one of the main reasons for the deterioration in the quality of liqueurs and spirits was the increased content of calcium and magnesium. In some samples, on the contrary, the relationship between the cation-anion composition and precipitation was excluded. Thus, the ion chromatography method is an indispensable modern analytical tool in the finished products quality control. Its use allows you to quickly identify and eliminate the causes of precipitation during storage, thereby increasing the efficiency of technochemical quality control of alcoholic beverages.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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