DRINKS QUALITY: PROBLEMS AND PROSPECTS
Given the current trends in the development of society and, in particular, a fundamental change in the nutrition system, both at the level of rations and in the component composition, the widespread availability of falsified products - the issues of analyzing the quality of food, reviewing the effectiveness of technological and methodological decisions, updating the medical and biological requirements and many other things become urgent and require a timely solution. The scale of the phenomenon affects at all sectors of the food industry, has serious potential pent-induced mutagenesis and artificial stuff. The paper presents the scale of falsification in the field of drinks production. A significant barrier in limiting the admission of falsificated drinks to the domestic drink market is the corresponding GOSTs, which determines not only the composition and organoleptic characteristics of drinks, but the main parameters, specific to a given drink. Presented the list of GOST for wine production and methods of analysis and identification.