Abstract

The article deals with the results of researches on the definition of dihydroquercetin used in soft drinks to impart antioxidant properties and increase their shelf life. The analysis of the results of sensory evaluation using the measures of similarities in soft drinks with desired «standard» rates allowed us to estimate the quality of the soft drink. Organoleptic and physico-chemical quality of the drink has been studied. The storage time of the kvass obtained with the addition of the amur grape ( vitis amurensis) and dihydroquercetin was established on the basis of the experimental studies.

Keywords

Dihydroquercetin, kvass, amur grape (vitis amurensis), similarity measures, quality indices, the optimum dose, fermentation

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