List of publications on a keyword: «wine»

В данной статье представлена оценка эффективности экспериментальной программы по физическому воспитанию для студентов нефизкультурных факультетов на основании внедрения в процесс обучения фитнес шагов. В ходе исследования применялись такие методы, как педагогический эксперимент, статистический анализ и обобщение научно-методической литературы.

The article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. Sulfur dioxide and potassium sorbate are often used in the food industry and winery. This research shows which dose is potentially a threat to human's health. According to the norms of the Customs Union – the permissible dose of sulfites in wine is 300 mg/l. In this amount for healthy people, the E220 additive does not pose a threat. According to the research, the safest wines, with the minimum amount of conservation agents are "organic" wines, the content of sulfur dioxide in them is from 10 mg/l to 120 mg/l.

The article deals with the study, classification of phenol compounds involved in the formation of the main quality, taste and color of wine, the influence of external factors on the polyphenol composition of grapes and wine.

Current state of French wines market as a structural component of the world market largely determines trends in global food market. Industry analysis of its original structure and strategies of companies producing wine showed a significant impact of French market state on the volume of world production and external trade, as well as at price level of the drink.