The formation of consumer properties of liqueurs

Authors

DOI:

https://doi.org/10.15587/2312-8372.2015.56155

Keywords:

classification, assortment, liqueur-vodka products, liqueurs

Abstract

The excessive consumption of alcoholic beverages is one of the most important social and ethical problems in the world at the present stage. So scientists together with professionals of food industry are looking for ways to reduce the burden of alcohol on the human body and compensate for the lack of nutrients in it by developing new types of alcoholic drinks with natural plant materials.

The purpose of the research is analysis, specification, updating and modernizing the classification of liqueurs taking into consideration Ukraine's integration into the world and European Economic Community.

The article analyzes existing classifications of liqueurs. Drawbacks and disparity of standard classification of liqueurs are shown. On the basis of analysis of domestic and foreign classifications of liqueurs, modern assortment and requirements which are made by producers, sellers and consumers, the improved classification of liqueurs by different features is presented.

The analysis of regulations allowed to offer the classification of liqueurs according to the consumer properties of product, factors that form quality of liqueurs and the possibility of using liqueurs as part of cocktails.

Author Biographies

Ганна Богданівна Рудавська, Kyiv National University of Trade and Economics, str. Kioto, 19, Kyiv, Ukraine, 02156

Doctor of Agricultural Sciences, Professor, Honored Scientist of Ukraine

Тетяна Василівна Божко, Kyiv National University of Trade and Economics, str. Kioto, 19, Kyiv, Ukraine, 02156

Head of educational-methodical department

Лариса Олегівна Павліш, Uzhgorod Institute of Trade and Economics, Kyiv National University of Trade and Economics, str. Korytnyanska, 4, Uzhgorod

Candidate of Technical Science, Associate Professor

Department of Commodity and Commercial Activities

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Published

2015-11-26

How to Cite

Рудавська, Г. Б., Божко, Т. В., & Павліш, Л. О. (2015). The formation of consumer properties of liqueurs. Technology Audit and Production Reserves, 6(4(26), 25–29. https://doi.org/10.15587/2312-8372.2015.56155

Issue

Vol. 6 No. 4(26) (2015): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Ганна Богданівна Рудавська, Тетяна Василівна Божко, Лариса Олегівна Павліш

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