title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð³Ð¾ÑÑÐºÐ¸Ñ Ð½Ð°ÑÑÐ¾ÐµÐº Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð°, Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Comparative assessment of the quality of bitter domestic production, analysis of consumer preferences and development of proposals to improve their competitiveness
Creators: name: Ð§ÐµÑÐ´Ð°Ð½ÑÐµÐ²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2021
Subjects: Ð³Ð¾ÑÑÐºÐ¸Ðµ Ð½Ð°ÑÑÐ¾Ð¹ÐºÐ¸
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÐºÐ°ÑÐµÑÑÐ²Ð¾
ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾Ð±Ð½Ð¾ÑÑÑ
bitters
assortment
quality
competitiveness

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐµ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸ Ð¾ÑÐµÑÐµÑÑÐ²ÐµÐ½Ð½ÑÑ Ð³Ð¾ÑÑÐºÐ¸Ñ Ð½Ð°ÑÑÐ¾ÐµÐº, ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð½Ð° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð¼ ÑÑÐ½ÐºÐµ. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÑÑ ÑÐ°ÐºÑÐ¾ÑÑ, ÑÐ¾ÑÐ¼Ð¸ÑÑÑÑÐ¸Ðµ Ð¸ ÑÐ¾ÑÑÐ°Ð½ÑÑÑÐ¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð³Ð¾ÑÑÐºÐ¸Ñ Ð½Ð°ÑÑÐ¾ÐµÐº, ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸Ñ Ðº Ð¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ñ. 2. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ ÑÐ°ÐºÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ ÐºÑÐµÐ¿ÐºÐ¾Ð¹ Ð°Ð»ÐºÐ¾Ð³Ð¾Ð»ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ Ð¸ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð´Ð°Ð½Ð½ÑÑ Ð¿Ð¾ Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð¿Ð¾ÐºÑÐ¿Ð°ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ ÐµÐ³Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ. 3. ÐÑÐ¾Ð²ÐµÑÑÐ¸ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÑ Ð¾ÑÐµÐ½ÐºÑ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð³Ð¾ÑÑÐºÐ¸Ñ Ð½Ð°ÑÑÐ¾ÐµÐº ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, Ñ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²ÑÐ±Ð¾ÑÐ° Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð¸ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÐ¨Ð¡Ð¸Ð¢. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð¸ Ð¾Ð±ÑÐµÐ¿ÑÐ¸Ð·Ð½Ð°Ð½Ð½ÑÐµ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ½ÑÐµ. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð½Ð°ÑÑÐ¾Ð¹ÐºÐ° Ð³Ð¾ÑÑÐºÐ°Ñ Â«Ð¡ÑÑÐ¶Ð°Â», Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½Ð°Ñ Ð² Ð Ð¾ÑÑÐ¸Ð¸, Ð¾Ð±Ð»Ð°Ð´Ð°Ð»Ð° Ð½Ð°Ð¸Ð»ÑÑÑÐ¸Ð¼Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼Ð¸ ÑÑÐµÐ´Ð¸ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð½Ð°ÑÑÐ¾ÐµÐº Ð¸ Ð¸Ð¼ÐµÐ»Ð° Ð²ÑÑÐ¾ÐºÐ¸Ð¹ ÑÑÐ¾Ð²ÐµÐ½Ñ ÐºÐ°ÑÐµÑÑÐ²Ð°, Ð¿Ð¾ÑÑÐ¾Ð¼Ñ Ð¿ÑÐ¸ Ð¾ÑÐµÐ½ÐºÐµ ÑÑÐ¾Ð²Ð½Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸ Ð´Ð°Ð½Ð½ÑÐ¹ Ð¾Ð±ÑÐ°Ð·ÐµÑ Ð±ÑÐ» Ð¿ÑÐ¸Ð½ÑÑ Ð·Ð° ÑÑÐ°Ð»Ð¾Ð½. ÐÐ¾ Ð¸ÑÐ¾Ð³Ð°Ð¼ Ð¾ÑÐµÐ½ÐºÐ¸ ÑÑÐ¾Ð²Ð½Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾Ð¼ ÑÑÐ°Ð»Ð¾Ð½Ð½Ð¾Ð¼Ñ Ð¾Ð±ÑÐ°Ð·ÑÑ ÑÑÐ°Ð»Ð° Ð½Ð°ÑÑÐ¾Ð¹ÐºÐ° Ð³Ð¾ÑÑÐºÐ°Ñ Â«NemiroffÂ». ÐÐ»Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÑÐ¼ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ ÑÑÐ°ÑÐµÐ»ÑÐ½Ð¾ Ð²ÑÐ±Ð¸ÑÐ°ÑÑ ÐºÐ°ÑÐµÑÑÐ²ÐµÐ½Ð½Ð¾Ðµ ÑÑÑÑÐµ Ð¿ÑÐ¸ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ð¸ Ð³Ð¾ÑÑÐºÐ¸Ñ Ð½Ð°ÑÑÐ¾ÐµÐº, ÐºÐ¾Ð½ÑÑÐ¾Ð»Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð¿ÑÐ¾ÑÐµÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¸ ÑÐ´ÐµÐ»ÑÑÑ Ð¾ÑÐ¾Ð±Ð¾Ðµ Ð²Ð½Ð¸Ð¼Ð°Ð½Ð¸Ðµ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸.
description: This work is devoted to the assessment of the quality and competitiveness of domestic bitters sold on the consumer market. Tasks that were solved during the research: 1. Consider the factors that shape and preserve the quality of bitters and the requirements for their quality. 2. Analyze the actual range of strong alcohol produced by a retailer and develop proposals for improvement based on a survey of purchasing preferences. 3. Make a comparative assessment of the quality of bitters of different manufacturers, with justification of selection of samples and methods of investigation. The studies were carried out on the basis of consumer goods examination laboratories of the Higher School of Service and Trade. In the work standard and generally recognized methods of research are used: organoleptic, physico-chemical and expert. As a result, it was established that the bitter Â«StuzhaÂ» made in Russia possessed the best organoleptic indicators among tested samples of the infusions and had a high quality level, therefore in the assessment of the level of competitiveness this sample was taken as a reference. According to the results of the assessment of the level of competitiveness of the competitor to the reference sample can be a tincture of bitter Â«NemiroffÂ». To increase competitiveness, producers need to carefully select quality raw materials when manufacturing bitter beverages, control the production process and pay special attention to organoleptic quality indicators.