RU85665U1 - COMPLEX FOR DETERMINING THE NATURALITY OF WINE AND COGNAC - Google Patents

Abstract

A complex for determining the naturalness of wines and cognacs, containing technologically connected containers for a mixture of amino acids, dopamine, sodium salt of DNA and an aqueous solution of sulfuric acid magnesia, connected through their dispensers to a mixer for the preparation of a biological indicator, a container for a test sample, a laboratory table for preparing a sample on a microscope slide with a drying cabinet installed next to it, and after the laboratory table are connected the microscope and Personal Computer.

Description

The utility model relates to the wine industry, and in particular to devices for determining the naturalness of wines and cognacs.

A well-known installation for microdiffusion measurements of dry red grape wines (Polozishnikova MA Identification of grape wines. // "Partners and competitors", No. 11, 2001. - p.7-14). This setup uses the light source of the optical setup, the Fürth-Ullmann cuvette, the projection of the cuvette on the screen, a fixed partition, a movable partition. The setup is used for the microdiffusion method, which is based on measuring the path of a diffusing substance per unit time. When measuring the diffusion path, the concentration of the diffusing substance is compared with the known concentration of the solution in a certain zone, while monitoring the movement of the liquid layer having the same color with the color of the reference solution. By rotating the macro- and micrometric screws, the block with photosensitive elements is moved along the screen and the galvanometer arrow is set to “0”, i.e. fix the moment when the solutions become uniformly colored. On the scale of the micrometer, they notice the distance that the photocells have moved, and with the help of a stopwatch, the time for which this distance has passed. The radius and molecular weight of particle associates are calculated from the value of the diffusion coefficient.

The disadvantage of this setup is the complexity of its reproduction, the duration of the determination, and when determining the coefficient, the error in determining the diffusion coefficient does not exceed 3-5%.

The task is to simplify the installation and the duration of the determination, with low labor costs.

The technical result of the proposed utility model is to increase the reliability of information about the analyzed object.

The technical result is achieved by the fact that the complex for determining the naturalness of wines and brandies contains technologically connected containers for a mixture of amino acids, dopamine, sodium salt of DNA and an aqueous solution of magnesium sulfate, connected through their dispensers to a mixer for the preparation of a biological indicator, a container for the test sample, laboratory table for sample preparation on a microscope slide with a drying cabinet installed next to it, and after the laboratory table are located with interconnected microscope and personal computer.

The figure 1 presents a diagram of a complex for determining the naturalness of wines and cognacs.

The complex for determining the naturalness of wines and cognacs consists of a container 1 for a mixture of amino acids, a container 2 for dopamine, a container 3 for the sodium salt of DNA, a container 4 for an aqueous solution of magnesium sulfate, connected through their dispensers 5 to a mixer 6 for the preparation of a biological indicator. Capacity 7 for the test sample, laboratory table 8, designed for sample preparation on a microscope slide. A drying cabinet 9 (brand Binder E 28), installed next to the laboratory table 8, has a microprocessor temperature controller, which allows you to pre-program the drying process and carry out natural convection. A microscope 10 is installed at the laboratory table, connected to the computer 11 via a cable.

The definition is as follows. In the mixer 6 prepare a biological indicator. From containers 1, 2, 3, and 4, with the help of dispensers 5, a mixture of amino acids, dopamine, sodium salt of DNA, an aqueous solution of magnesium sulfate in a ratio of 3: 1: 1: 5 are alternately introduced. The mixture is thoroughly mixed. On a laboratory bench 8 with a calibrated pipette, 0.05 ml of the biological indicator from the mixer 6 and the test sample from the tank 7 are applied to a glass slide. The resulting sample is kept for 2 minutes, then dried in an oven 9 for 3 minutes at a temperature of 20 ° C. After that, a slide with a sample is placed under a microscope 10 and microscopic in polarized light with a quartz compensator. An interference pattern appears on the computer monitor 11. By the presence in the sample obtained, more than 70% of clearly defined concentrated polygons diagnose the naturalness of a wine or cognac product. When an amorphous interference pattern is formed (the presence of structural elements of an indefinite, non-concentrated form), the falsity of the test sample is diagnosed.

The utility model allows to obtain information on the natural (genuine) origin of the analyzed beverage at a fairly reliable level, using non-expensive equipment. In addition, to establish the fact of falsification, it is not necessary to determine other indicators of the chemical composition of the test sample or to compare with the characteristics of a similar sample of genuine products.

Claims (1)

A complex for determining the naturalness of wines and cognacs, containing technologically connected containers for a mixture of amino acids, dopamine, sodium salt of DNA and an aqueous solution of sulfuric acid magnesia, connected through their dispensers to a mixer for the preparation of a biological indicator, a container for the test sample, a laboratory table for preparing a sample on a microscope slide with a drying cabinet installed next to it, and after the laboratory table are connected the microscope and Personal Computer.