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Http://dspace.nuft.e Du.ua/jspui/bitstrea M/123456789/29048/1/ 85-%201.pdf

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85 Anniversary International scientific conference of young scientists and students "Youth scientific achievements to the 21st century nutrition problem solution", dedicated to the 135th anniversary of the National University of Food Technologies, April 11-12, 2019, discussed problems of improving existing and creating new energy and resource-saving technologies for food production, and students' research work results to improve quality training of future professionals of the food industry. The publication is intended for young scientists and researchers engaged in food science and industry. It covers various topics, including technology of functional ingredients, foodstuff expertise, commodity research, and ecological safety. One of the presentations, "Ways of falsification and criteria for identification of wines" by Anastasia Robotko and Anastasia Chorna, discusses wine falsification methods, including dilution, addition of chemical elements, and galization, and recommends identifying wines by their glycerin content, wine, lemon, and L-malic acid content, and ethanol content. The authors conclude that to prevent falsification, it is necessary to develop legislative acts regulating permitted technologies and norms of harmful substances, as well as sanctioning measures for their violation.

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85 Anniversary International scientific conference of young scientists and students "Youth scientific achievements to the 21st century nutrition problem...

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