title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑ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 ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð²ÐµÑÐ¼ÑÑÐ¾Ð²
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 evaluation of quality, analysis of consumer preferences and the development of proposals for improving the vermute's assortment
Creators: name: ÐÑÑÐ¸Ð½Ð°, ÐÐ½Ð½Ð°
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: 2020
Subjects: Ð²ÐµÑÐ¼ÑÑÑ
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ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°
vermutes
consumer preferences
quality
organoleptic and physical and chemical indicators of quality
improvement of the assortment

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description: 78 pages, 26 figures, 16 tables, 2 appendices. The subject of the graduate qualification work is Â«Ð¡omparative evaluation of quality, analysis of consumer preferences and the development of proposals for improving the vermute's assortmentÂ» Objects of study - white sweet vermouth Italian producers. The aim of this work is to assess the consumer properties of vermouth and develop proposals for improving its range in a retail outlet. Tasks that were solved in the research process: 1. Commodity characteristics of vermouths; factors affecting the consumer properties of vermouth, and requirements for its quality. 2. A comparative assessment of the quality of vermouth from different manufacturers and analysis according to the results of the study. 3. Marketing research of consumer preferences in the market segment of vermouth based on a sociological survey. 4. Analysis of the assortment of goods of the retail trading company Big Gostiny Dvor JSC and develop proposals for its improvement. The studies were carried out on the basis of consumer goods examination laboratories of the Higher School of Service and Trade. Work methods: organoleptic assessment on a 10-point scale, determination of strength by pycnometric and hydrometric methods, determination of mass concentration of sugars by direct titration, titratable acids and completeness of filling. As a result of organoleptic evaluation and research of chemical and physical indicators, it was established that the Gancia vermouth has the highest values of consumer properties. Based on the analysis of the assortment of the retail trading company Big Gostiny Dvor JSC, recommendations are formulated to improve it.