The book presents the path of production development of honey wine, from the times of Kievan Rus to the present. A deep analysis of culture, honey winemaking, one of the best in its time in world practice, shows what heights were achieved, and how more than a century ago this art was lost. There were many different unsubstantiated sentences, primitive literature, in no way restoring the glory of our great ancestors and not meeting modern requirements for making wines in general. In the last century, as in the entire post-Soviet space, and in Ukraine, the use of honey in winemaking was prohibited and there were ao standard documents on its use for this purpose. The author, with the support of the country's government, while fulfilling the task of the Cabinet of Ministers of Ukraine to improve the quality of fruit and berry wines, produced at that time, it was possible to convince the country's leadership of the need to use honey for the preparation of high-quality honey fruit and berry wines. For this purpose, technical conditions TUU 202.13.022-99 were proposed, developed, and approved "Fruit and berry dessert wines with aromatic additives", where, in addition to the use of fruit and berry, spicy, aromatic, and medicinal raw materials, the use of honey was first laid. For the first time according to TUU, a number of honey wines were developed, approved, and mastered in produccion. At international competicions, such wines have received the highest awards, gold medals, and Grand Prix cups. Subsequently, with the participation of the largest scientific centers, GOST (DSTU 6036: 2008) was prepared. Fruit and berry wines, general technical conditions, in which the production of honey wines arc separated into another group. These regulatory documents fully regulate the production, release, and quality control of honey wines in Ukraine. The author offers a broad overview of the basic terrns and designations necessary for the production of high-quality fruit and berry honey wines. Provides and explains the modem requirements for the classification of honey wines, measures on safety, sanitation, and hygiene are seriously discussed, analyzes the main conditions and factors that detennine the quality of the necessary components, and the preparation of honey wines in general. Since honey wines can only be prepared using fruit and berry wines, including grape juices, the book provides the necessary overview in the processing of fruits, berries, grapes, the reception and quality control of raw materials, and the preparation of juices. Very important and inforrnative material is presented in the chapters on the selection and procurement of honey, for the preparation of honey fruit and berry and honey grape wines. Important sections on the impact of wine on the health and culn,re of wine consumption. The most common diseases and disadvantages of honey wines are described. A very informative and impressive list of honey wines, first developed in Ukraine under the guidance of the author, professor, doctor, technical sciences, Laureate of the State Prize of Ukraine in the field of science and technology Litovchentko A.M., in the amount of 48 items, practically from all raw materials available in Ukraine. To facilitate the work on the preparation of high-quality honey wines, 12 additional applications are presented, providing the main technological process of production. The book is of important practical, theoretical, and scientific interest.
PERENCANAAN PERBAIKAN MUTU PRODUK DENGAN METODE KAIZEN PADA PERUSAHAAN