Import of chemical products. How to get an invoice

30.04.2020

Instant quality control throughout the winemaking process

The Oenofoss is a specialized analyzer for quick, routine measurements of key parameters in winemaking. You can measure various components of grape must, fermentation liquids and finished wine in two minutes. The OenoFoss analyzer allows you to determine with high accuracy the main parameters such as ethanol, pH, malic acid, volatile acids, total acidity, glucose / fructose, density in must, in finished wine, in sweet wine. The time of one analysis is only 2 minutes. An additional color module makes it possible to determine the color of the wine in accordance with international standards.

It is ideal for:

Testing grape must to decide harvest time and strategy
Grape segregation based on quality and sustainability parameters
Fermentation planning and monitoring
Customized Barrel Quality Control
Mixing control and pre-filling measurement

Sample preparation is very simple as no preheating or sample dilution is required. From sparkling wines, it is first necessary to remove carbon dioxide, and the must must be filtered.

Make analysis convenient and fast.

OenoFoss is a compact analyzer, easy to use for an analytical solution that measures several parameters of grape must, wine fermentation in just two minutes. It replaces various time-consuming analysis processes, solutions with a single test are performed on site. Because it's so fast and easy to run tests, you'll find that you can do more analysis more often, giving you valuable objective information to support your decision.

Grape ripeness and segregation.

A few drops of juice are sufficient to analyze grape samples with Oenofoss. The list of parameters includes organic acids, sugars and validity indicators. This allows you to closely map the ripeness of the grapes on your estate and plan your harvest down to individual blocks. Several quality parameters allow you to separate the grapes precisely by the maximum value.

Options	Options Must during fermentation	Finished Wine
BRICS, pH, total acidity, volatile acids, alpha-amino nitrogen, ammonia, tartaric acid, malic acid, gluconic acid, density	Ethanol, Total Acidity, Malic acid, acidity phytoncides, glucose/fructose, pH	Ethanol, Total Acidity, Malic Acid, Lactic Acid, Volatile Acidity, Glucose/Fructose, Glucose, Fructose, pH, Density	Oenofoss can be configured with color module for OD analysis at 420nm, 520nm and 620nm in parallel with other parameters

*Sweet wine of existing calibrations

Vinification Management

Oenofoss gives you real-time analysis of vinification processes. You still have to consider optimal conditions for yeast growth and the risk of stuck fermentation, but with Oenofoss by your side, you can track trends in a dense measurement program and avoid problems before they occur.

Barrels, Blending and Bottling

Oenofoss allows you to monitor individual barrels for possible infections and monitor wine development over time before it is blended and bottled. The small sample volume requirement is a big advantage with frequent barrel stewardship. Oenofoss is the ideal solution to help you in quality wine production at all stages from harvest to bottling. Oenofoss has a built-in FT-IR block for reliable wine analysis. Built on the well-proven FT-IR (FTIR) technology behind the world's most widely used wine analyzer subroutine - winescan's use of the Oenofoss analyzer provides a solid platform for wine analysis. Fourier principle IR technology for scanning a must or wine sample in the full mid-infrared spectrum. Light is absorbed in the sample, judging by appearance wine constituents such as sugars and acids. The absorption is transformed by means of the Fourier transform mathematical model to predict the concentration of various constituents. Fourier gives multiple results on many parameters very quickly.

Proven technology

A common question in relation to Fourier analysis is: “Can you trust the result?’
The answer is that Oenofoss performance is about strong built-in calibrations. All Oenofoss calibrations are ready to use meaning you can start measuring immediately. During installation, initial setup of the unit may be required to suit your exact wines. Further adjustment is rare and you can trust the end result. Oenofoss calibrations cover wide range analytical requirements. Application notes are available with information on performance accuracy and repeatability.

User-friendly design and intuitive user experience software

How easy is it to use?
1. Select Sample Type
2. Download sample
3. Press start
4. We are waiting for the result
5. Pure

Unlike other IR units, Oenofoss has an open cuvette system that allows very small sample volumes to be applied. This is a significant advantage when making exclusive wines.
The open cuvette design also makes it very convenient to use Oenofoss. All it takes is the ability to use the pipette to place the sample into the cuvette and press the "start" button. Oenofoss takes care of the rest and delivers results in two minutes.
Results are automatically saved to the PC and history views show events over time. You also have the option to customize the software settings to reflect operations in terms of wine types, sample identification, etc.

Calibrations (analytical programs) are developed for different types of wines, they take into account seasonal fluctuations and characteristics, as well as specific requirements for different countries. Simple adjustment allows you to take into account local requirements. Ready-made calibrations can be used for basic quality parameters. Red, white, rose and other wines are analyzed, including sweet ones.

Specifications

Characteristic	Specification
Range Calibration Options	BRICS: 12 - 27 ° Brix pH value: 2.6 - 4.0 Volatile acids: 0 - 0.6 g/l Ta up to pH 7.0: 2 - 12 g/l Alpha-amino nitrogen: 17 - 345 mg/l Ammonia: 0 - 175 mg/l	Density: 1.04 - 1.15 g/ml Gluconic acid: 0.03 - 4.63 g/l Malic acid: 0.1 - 7.26 g/l Tartaric acid: 0 - 11.7 g/l
Fermentation Range Calibration Parameters	Glu + Fru: 0 - 240 g/l pH value: 2.6 - 4.0 Ta up to pH 7.0: 2.0 - 6.5 g/l Malic acid: 0 - 7 g/l Volatile acids: 0 - 0.6 g/l Ethanol: 0 - 13 Vol. %
Range calibration parameters Finished wine	Glu+fr: 0 - 20 g/l pH value: 2.6 - 4.0 Ta up to pH 7.0: 2 - 5 g/l Malic acid: 0 - 6 g/l Volatile acids: 0 - 1.0 g/l Ethanol: 8 - 16 Vol.% Density: 0.99 - 1.01 g/ml	Lactic acid: 0 - 4.63 g/l Glucose: 0.02 - 10.65 g/l Fructose: 0.15 - 10.20 g/l
Range Calibration Sweet wine	Ethanol: 7-19 Vol.% Glucose + fructose: 0 - 180 g/l Malic acid: 0 - 5.2 g/l Total acidity: 0.2 - 6.0 g/l Volatile acidity: 0 - 1.2 g/l pH: 2.9 - 4.0
Range Calibration Color	Color ABS 420: 0 - 1.2 Color ABS 520: 0 - 3.0 Color ABS 620: 0 - 0.6
Accuracy	See application notes for performance specifications
Repeatability	See Application Notes for "Performance Details
Time Analysis	IR-Fourier wine department; 2 minutes
Sample ambient temperature
Sample Volume	600 µl should, should be under fermentation or finished wine using a manual dispenser. Close the lid and start analysis within 6 seconds to guarantee reliable results
Instrument warm-up time
	With ordinary fabric and used detergent liquid cleaning
Sample preparation	Refine the sample using centrifuge or filtration. Particle size<10 мкм. В случае превышения СО2, дегазации необходимо (например, использовать вакуумный насос или ультразвуковая обработка)
Calibration procedures	Slope & Intercept Adjustment
	Foss integrator with PLS calibrations
Fourier wine department	Cuvette with variable light pathways
vis color block	2 mm (700 µl)

Installation Requirements
Norms and tolerances


Power supply	100 - 240 V AC current ± 10%, 50 - 60 Hz
Power consumption
Ambient temperature
Humidity environment	< 93% относительной влажности
	Wine block: 6.3 kg. Block color: 3.8kg
Dimensions (H×W×D)	189 × 154 × 321mm (without PC), the same size for each module
Performance	20 arr. in hour
Analysis time
	Place the instrument on a stable surface away from excessive and prolonged vibration. Do not place the device in direct sunlight or near an open window
Degree of protection	Ingress protection IP40
Noise level	< 70 дБ (измеренное значение обычно ниже, чем 45 дБ)
Amplitude

Importing chemical products is a difficult task from a legal point of view. Entrepreneurs face dozens of problems at customs, due to which cargoes stand idle for weeks and months, waiting for the opinion of any expert.

The situation is complicated by a small number of checkpoints. For example, in the Moscow Region there is only one - the Krasnozavodsk customs post. Absolutely all chemical goods intended for sale in the capital region pass through it.

Documents for chem. products

Contrary to popular belief, chemical products include not only heavy industrial compounds, but also many seemingly harmless household goods. For all of them, the law establishes a single list of documents issued by specialists.

In order for the customs to let the goods pass, you must provide the following documents:

expert judgments proving the safety of the substance;
most often, labeling is required indicating the manufacturer and composition of the product;
conclusion of specialists on the analysis of the composition and percentage of various substances;
documents on the purpose of the goods, its chemical formula and other characteristics;
explanations for customs authorities.

It should be understood that cargo checks are carried out by people without chemical education. Therefore, the customs controller must conclude from the documents that the goods are safe and comply with the law.

To properly prepare all documents and reduce the time of verification, please contact our organization. We will help with the customs clearance of chemical cargoes, filling out the declaration and passing all commissions and examinations.

Types of chemical products

The list of products that fall under this category is long. Let's name the main categories:

products of organic and inorganic chemistry;
pyrotechnic products;
plastics;
building mixtures (primers, putties);
horticultural chemistry (fertilizers, etc.);
various paints and varnishes for repair;
household chemical products;
perfumery

In total, the list contains more than 200 names of chemicals that are subject to special clearance.

Sanitary standards

Customs clearance of chemical products is impossible without compliance with the rules of import and clearance. They partially differ for each category of chem. goods.

The first step is permission to cross the border. Sanitary services must stamp "Import permitted", and for this it is necessary to take into account the composition of the product and prepare the appropriate papers.

First of all, we are talking about ethyl alcohol. This compound is subject to excise duty in the Russian Federation. If the volume percentage of ethanol in the composition of the substance exceeds 9%, then in addition to the duty, an excise tax must be paid.

An exception is metal packaging in the form of an aerosol. In this case, no additional tax is charged.

The second nuance is the recognition of alcohol-containing goods unfit for consumption. This category includes all products in which the volume percentage of ethanol exceeds 1.5%. This includes perfumes, household chemicals, various solutions, etc.

You also need to pay attention to potentially narcotic substances: toluene, acetone. They are often used in paints and household solutions. In order to transport them, you must obtain a ruling from the RKKN (Permanent Narcotics Control Board) that the mixtures are not narcotic.

A special conclusion is required for customs clearance of chemicals in aerosol cans. The importer needs to obtain expert evidence that such products do not harm the Earth's ozone layer.

So that you do not have any problems with import, order in our company! We will help you avoid problems with customs and quickly process all the necessary documents.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

Introduction

Chapter 1. Customs clearance and customs control of grape wines

1.2 Features of customs clearance and customs control of grape wines

1.2.2.1 Control of the classification code according to the FEACN of the CU

1.2.2.3 Control of the country of origin of goods

1.2.4 Decision to release goods

Chapter 2. Identification and examination of grape wines

2.1 Appointment and examination of alcoholic beverages when they are moved across the customs border

2.2 Methods for identifying wines and determining their quality indicators

2.2.1 Identification of wines by organoleptic methods of analysis

2.2.2 Identification of wine products by physical and chemical parameters

2.2.2.1 Chromatographic analysis method

2.2.2.2 Enzyme test method

2.2.2.3 Capillary electrophoresis method

Conclusion

List of sources used

Application

INTRODUCTION

Improving customs clearance and customs control, reducing the time of customs clearance, the transition to one-step clearance, independent and responsible decision-making by customs officials requires not only knowledge of the entire rapidly changing and improving regulatory framework, prospects for the development of the customs service, but also knowledge of the goods being cleared and the ability to identify all the critical points of the customs clearance process for a particular product from a particular country.

The turnover of excisable goods is traditionally a zone of special attention of the customs authorities. This is due, first of all, to the highest level of taxation of these goods and the application of a wide range of state regulation measures to them. The share of excise tax in the overall structure of customs payments levied when goods are imported into the territory of the Russian Federation is small and amounts to just over 1 percent. At the same time, the amount of customs payments paid when importing excisable goods is already about 15 percent of the total amount of customs payments when importing.

Considering that in the Russian Federation the goal of trade policy is to create favorable conditions for Russian exporters, importers, consumers and producers, the Government establishes certain rates of duties and taxes corresponding to the set goals. For natural grape wines, an excise rate of 5 rubles per 1 liter is set, which is significantly lower than the rates set for other wines (special, liqueur, flavored, etc.). This is aimed at developing and encouraging the import of natural grape wines with beneficial properties. They contain organic acids, nitrogenous, mineral substances, vitamins B and B 2, PP, C, folic acid, etc., which make grape wine a complex food and biologically valuable product, a useful addition to normal nutrition.

However, such incentive measures create the risk of importing falsified alcoholic beverages into the territory of the Russian Federation under the guise of natural grape wines or cognac spirits in order to evade customs duties. But it should be remembered that in addition to reducing the collection of customs duties, counterfeit wines are dangerous for the health of consumers. That is why at the stage of customs clearance it is very important to assess all risks and identify imported alcoholic beverages.

Thus, identification is an important activity of the customs authorities in terms of combating false declaration of goods, and, as a result, replenishing the revenue side of the federal budget and protecting consumers.

At the same time, at present there is no single methodology for determining the naturalness of wines and there is no clear terminology of what is natural wine. Identification of wine products using domestic regulatory documentation is often impossible, since the GOST requirements for the quality of goods are lower than international requirements, and there are no identification criteria for classifying wines as natural. In this regard, the issue of customs clearance, the need for an examination of wine products in order to identify them, is relevant both for customs authorities and for the country as a whole.

The purpose of preparing the presented final qualification work is to study the features of customs clearance and customs control of grape wines, the feasibility of conducting an examination.

To achieve this goal, the following tasks were solved:

1. To study the market of grape wines, the dynamics of their export/import to Russia;

2. Assess the risks and features of all stages of customs clearance and customs control of grape wines;

3. Learn the basics of the appointment and conduct of the examination;

4. Master the main approaches and methods for identifying alcoholic beverages using the example of grape wines.

In preparing the final qualification work, the following sources were used: the legal framework, current Russian standards, periodicals, Internet resources.

CHAPTER 1. CUSTOMS CLEARANCE AND CUSTOMS CONTROL OF GRAPE WINES

1.1 Import of wine on the Russian market

The market of alcoholic beverages has been in Russia since ancient times, has been and still is of particular importance for the Russian economy as a whole, as it is characterized by high profitability and rapid capital turnover. It is in this regard that, from the point of view of its modern development and prospects, it is especially relevant within the framework of international competition.

Currently, the share of imported alcohol in the Russian market is quite large, it is about 75%.

A fairly significant place in the market of alcoholic beverages in Russia is occupied by imported wines. Over the past 3 years, the share of imported wine in the Russian market has changed as follows (Fig. 1.1):

Rice. 1.1. Structure of imported wines in 2010

In 2010 in relation to 2009 the growth leader is sparkling wines, the volume of which added 64.5%. Imports of fruit wines increased by 40.8%, despite the fact that this was largely due to increased supplies of wine drinks from Lithuania. As for table wines, over the past three years the demand for them in Russia has been gradually weakening. If in 2008 their share in the total import of wines was 80.8%, then in 2010 it fell to 75.5% (Table 1.1.).

Table 1.1

Dynamics of import of foreign wines 2008-2010 (million liters)

The first place in the ranking of countries-exporters of wines to Russia in 2010 is occupied by Italy, the growth of which amounted to 43.3% (68.8 million liters were supplied in total). France occupies the second place, an increase of 41.2% (total supplied 51.9 million liters), third place - Spain, its volumes increased by 46.2% (total delivered 31.9 million liters). It is worth noting that Bulgaria, with a negative growth (-6.4%), lost third place among exporting countries and dropped to fourth place with a volume of 31.4 million liters.

Among the exporting countries of still wines, the top three include France - 20.9% (share 47.5 million liters), Spain - 13.5% (share 30.6 million liters) and Italy - 12.4% (28.1 million liters). These three countries hold a share of 46.8%. (Fig. 1.2):

Rice. 1.2. Top 10 primary wine exporters in 2010

Thus, last year the largest increase in the export of primary fermentation wines to Russia was shown by such countries as Italy - 59%, Serbia - 55.8% and Abkhazia - 50.3% (Table 1.2.).

Table 1.2

Still wine import dynamics 2008-2010 (million liters)

								Growth 10/09
	1. France
	2. Spain


	Bulgaria
	Germany



	Argentina

The lion's share of sparkling wines was exported to Russia from Italy - 60.7% (19.4 million liters), as well as from France - 13.3% (4.3 million liters) and Ukraine - 11.4% ( 3.7 million liters). The total share of these three countries was 85.4%. (Fig. 1.3):

Fig.1.3. TOP-5 exporting countries of sparkling wines in 2010

Among the countries that exported sparkling wines in 2010, only Ukraine had a negative growth (-16.4%), other countries significantly increased their exports: Italy - 97.9%, France - 90.6% and Germany - 130.0 %. The average increase in imported sparkling wines in Russia in 2010 was 64.5% (Table 1.3.).

Table 1.3

Dynamics of imports of sparkling wines 2008-2010 (million liters)

							Growth 10/09




Germany

Basically, vermouth and flavored wines were imported to Russia by Italy - 85.7% (19.7 million liters). The second and third places were occupied by Germany, the main volume of supplies of which were flavored wines - 7.6% (1.8 million liters) and Poland - 2.7% (0.6 million liters) (Fig. 1.4 , Table 1.4.):

Rice. 1.4. Dynamics of imports of vermouth and flavored wines 2008-2010 (million liters)

Table 1.4

Dynamics of imports of vermouth and flavored wines 2008-2010

(million liters)

								Growth 10/09

	Germany

Last year, the country exporting the largest volume of fruit wines to Russia was Bulgaria with a share of 44.3% (8.2 million liters), Lithuania, which supplies wine drinks to our market, took 27.7% (5.1 million .l.) and Italy - 7.9% (1.5 million liters). These three countries occupy a share of 79.9%.

In general, the market of imported wines in 2011 remains at the level of 2010. At the same time, in the second and third quarters, the volume of imports will fluctuate from month to month. To a large extent, this will be due to the re-licensing of alcohol market participants, which for some will entail a temporary cessation of activities and, as a result, a temporary suspension of wine trade, and for others, an exit from business, and the actual cessation of trade.

This situation will force the participants in the market of imported wines to look for new opportunities to earn money, which will gradually lead to the reorganization of the distribution network, which will take time, which will cause fluctuations in the volume of wine imports. In addition, the consequence of the reorganization will be an increase in the shares of participants at all levels.

As for the appearance of new wine brands on the Russian market this year, it will be as sluggish as in 2010. Thus, the largest share in the assortment portfolio of importers will be occupied by the same brands and wines as in previous years. At the same time, the main exporting countries will retain their leadership.

Also in 2011, the cost of imported wine will continue to grow due to the increase in excise rates.

1.2 Features of customs clearance and customs control of alcoholic beverages

For customs clearance of alcoholic beverages, the general procedure for customs clearance approved by order of the State Customs Committee of the Russian Federation No. 1356 of November 28, 2003 is applied. (as amended on January 11, 2010) “On Approval of Instructions on the Actions of Customs Officials of Customs Authorities Carrying out Customs Clearance and Customs Control in the Process of Declaring and Release of Goods”. This instruction defines the list, sequence and deadlines for the implementation of actions by officials of the customs authorities of the Russian Federation during the customs clearance of goods from the moment the customs declaration is submitted until the moment the goods are released in accordance with the declared customs regime.

1.2.1 Application of the customs declaration

An important step in the customs clearance of alcoholic beverages is the control of compliance with the conditions for accepting a customs declaration.

At this stage, the authorized person enters information from the customs declaration into columns 1-9, 11 of the Register of accounting and registration of customs declarations, maintained in electronic form. After completing the Register of accounting and registration of customs declarations, the official checks the possibility of declaring goods to this customs authority.

In our case, this is a very important issue, since in relation to alcoholic beverages there are certain restrictions on the competence of the customs authority, to which a customs declaration can be submitted. Thus, in accordance with Order No. 931 of May 25, 2009 (as amended on January 4, 2011) "On the competence of customs authorities to carry out customs operations in relation to excisable goods and other certain types of goods", they have the competence to carry out customs operations in relation to goods transported through the customs border of the Russian Federation of excisable goods, the turnover of which is subject to licensing and which are subject to labeling with excise stamps, wine materials and cognac spirits, as well as beer imported into the customs territory of the Russian Federation (including non-alcoholic beer) the following customs authorities located in the region of UTU activity:

Yeysk customs post, Temryuk customs post of the Krasnodar customs (only in relation to wine materials, cognac spirits and beer);

Karasun and Krasnodar customs posts of the Krasnodar customs (only for beer);

Soviet customs post of the Volgograd customs (only in relation to wine materials, cognac spirits and beer);

Rostov customs post of the Rostov customs (only for beer);

Bataysky customs post of the Rostov customs;

Novorossiysk customs post of the Novorossiysk customs;

Sochi customs post of the Sochi customs (only for beer);

Taganrog customs post of the Taganrog customs (only for beer);

Customs post Seaport of Taganrog of the Taganrog customs (only in relation to wine materials, cognac spirits and beer).

In addition, in accordance with the Letter of the FCS dated February 22, 2008 No. No. 04-21/6873 "On the customs clearance of alcoholic products originating from the Republic of Moldova" it is established that the place of declaration of alcoholic products originating from the Republic of Moldova is the Borovo customs post of the Central Excise Customs.

1. Powers of the person submitting the customs declaration;

2. The authority of a person to act as a declarant of goods;

3. The presence of the signature of the person who filled out the customs declaration and the seal, if, in accordance with the legislation of the Russian Federation, the person who made the customs declaration must have a seal;

4. Compliance of the customs declaration and the customs value declaration (if any) with the forms established by the customs legislation;

5. Availability of an electronic copy of the customs declaration and customs value declaration;

6. Availability of transport (transportation), commercial, customs documents and information in accordance with the List of documents and information required for customs clearance of goods in accordance with the selected customs regime, approved by Order of the Federal Customs Service of the Russian Federation dated April 25, 2007 No. 536 (as amended on October 15, 2010) .), with the obligatory indication of information on the submitted documents in two copies of the inventory;

7. If separate documents are not submitted simultaneously with the customs declaration - the presence of a written obligation to submit them at a later date;

8. The fact of completion of actions performed in accordance with the requirements provided for by the Customs Code, prior to the submission or simultaneously with the submission of the customs declaration;

9. Compliance of filling out the customs declaration with the requirements established by the Instruction on the procedure for filling out a cargo customs declaration (CCD) and a transit declaration approved by the Decision of the Commission of the Customs Union of 05/20/2010 (as amended on 09/20/2010). "On instructions for filling out customs declarations in the forms of customs declarations", including the availability of information on the necessary documents and information.

When submitting a customs declaration, an authorized official checks the deadlines for its submission.

At the request of the person who filed the customs declaration, the authorized official immediately (within no more than 10 minutes) issues a written confirmation of the filing of the customs declaration and submission of documents.

If the conditions for accepting a customs declaration are not met, an authorized official issues a refusal to accept a customs declaration.

If the person who filed the customs declaration expressed a desire to comply with all the conditions for accepting the customs declaration before the end of working hours on the day of filing the customs declaration, then a refusal to accept it is not issued until the expiration of the specified period or until the conditions for accepting the customs declaration are met (depending on the event that comes earlier).

After completing the above steps, an authorized official formalizes the acceptance of a customs declaration by assigning a registration number to it.

After formalizing the acceptance of the customs declaration and the necessary documents, the authorized official forms a set of customs declaration documents, which includes, in addition to the documents submitted by the declarant, also documents (copies) received from authorized officials responsible for completing the internal customs transit procedure and (or) for checking the placement of goods under the temporary storage procedure.

Further, the authorized official checks the compliance of the electronic copy of the customs declaration with its hard copy, and also carries out format and logical control using standard software, including in order to establish the presence of risks.

After processing the electronic copy of the customs declaration, the authorized official transfers the customs declaration with a set of documents to the authorized official who conducts documentary control.

1.2.2 Features of documentary control

When exercising documentary control, an authorized official checks compliance with the conditions for the release of goods by performing a number of operations.

When reconciling the information declared in the customs declaration on the name of the goods and their quantitative data (number of pieces, weight, etc.) with the information contained in the documents submitted to the customs post for verification of the declaration, as well as with electronic copies of customs documents, an authorized official carries out:

1. Verification of quantitative data (number of seats, weight, etc.);

2. Reconciliation of cost data;

3. Verification of information about the contract, commercial, transport and customs documents.

1.2.2.1 Control of the classification code according to TNVED CU

When monitoring the correctness of determining the classification code of goods according to the FEACN of the CU, the authorized official shall:

1. Control of the reliability and completeness of the information declared in the customs declaration for the purposes of identifying the goods, as well as classifying the goods in accordance with the FEACN of the Customs Union;

2. Checking the compliance and completeness of the description of the goods in the customs declaration with the established requirements, including the description of its packaging;

It should be noted that in relation to grape wines and other musts, in order to unambiguously identify and classify goods in accordance with the TN VED CU, special requirements are established, according to which, in addition to other information, the indication of which is provided for by the Instruction on the procedure for filling out a customs cargo declaration and a transit declaration, the following information, presented in Table 1.5, should be indicated.

Table 1.5

Information provided in the instructions on the procedure for filling out a cargo customs declaration and a transit declaration

	Name of product	Information to be mandatory entry under number 1 in column 31 of the customs declaration
	Grape wines, natural, including fortified	Percentage of ethyl alcohol by volume (vol.%); Type of wine: High quality or ordinary; Natural or fortified; White, pink or red; Dry, semi-dry, semi-sweet, sweet, dessert or strong; Sparkling, sparkling, carbonated or still
	Other grape must	Way to stop fermentation; Percentage of ethyl alcohol by volume (vol.%); Density (g/cm3 at 20 degrees C)

Source: Order of the Federal Customs Service of the Russian Federation dated May 6, 2010 No. 895 “On the requirements for the description of certain categories of goods in column 31 of the customs declaration”

3. Control over the correctness of determining the classification code according to the TN VED of Russia in cases related to the competence of the customs post;

4. Verification of the compliance of the declared information about the goods with the information contained in the decisions on the classification of goods adopted by higher customs authorities.

At this stage, many difficulties may arise due to the large number of controversial issues related to the classification of the main types of alcoholic beverages in accordance with the TN VED CU. In this case, it is advisable to consider the features of determining the TN VED CU code for grape wines and wine materials.

1.2.2.2 Excise rates for wine products

In accordance with the Federal Law of November 27, 2010 No. 306-FZ “On Amendments to Part One and Part Two of the Tax Code of the Russian Federation and the Law of the Russian Federation “On Tax Authorities of the Russian Federation”, the excise duty rates for wine products are as follows:

For alcoholic products with an ethanol content of more than 9% by volume, the following rates will apply for one liter of anhydrous ethyl alcohol contained in excisable goods:

In 2011 - 231.0 rubles;

In 2012 - 254.0 rubles.

For alcoholic products with an ethanol content of up to 9% by volume, the following rates per liter of anhydrous ethyl alcohol will apply:

In 2011 - 190.0 rubles;

In 2012 - 230.0 rubles.

The rates for natural wines will be per liter:

In 2011 - 5.00 rubles;

In 2012 - 6.00 rubles.

This is much lower than other excise rates, so unscrupulous traders often use it for personal gain, declaring other wines (fortified, flavored) as natural.

Grape natural, including fortified wines, are classified in heading 2204 of the FEACN of the Customs Union, but the excise rate is 5.00 rubles. (in 2011) and 6.00 rubles. (in 2012) applies only to natural wines.

1.2.2.3 Control of the country of origin of goods

When controlling the country of origin of the declared goods, the authorized official shall:

1. Control of the accuracy and completeness of the information declared in the customs declaration and the document confirming the country of origin of goods, if the country of origin of these goods the Russian Federation provides tariff preferences in accordance with international treaties of the Russian Federation or the legislation of the Russian Federation (in cases falling within the competence of the customs post );

2. Verification of the compliance of the declared information about the goods with the information contained in the decisions on the country of origin of the goods, adopted by higher customs authorities;

3. Entering information on the decision made on the country of origin in the customs declaration (in the DT - in column "C" of the TD1 or TDZ sets) and in the electronic copy of the customs declaration. It should be noted that alcoholic beverages are included in the list of goods, the import of which into the customs territory of the Russian Federation from the CIS member states requires the provision of a certificate of origin in the form ST-1. A list of these alcoholic beverages is given. At the same time, according to the general rule, for the purposes of determining the country of origin of goods manufactured in a state party to the Agreement, the cumulative principle is applied, which determines the origin of a particular product during its sequential processing / processing.

If in the production of the final product in one of the CIS countries raw materials or materials originating from other CIS countries are used, confirmed by a certificate of origin of the goods form CT-1 and subjected to stage-by-stage subsequent processing in other CIS countries, then the country where it is was last processed/recycled.

In the absence of a certificate of origin of raw materials or materials of the ST-1 form or in the case of participation in the production of goods from third countries, the country of origin of the final product is determined based on the criterion of sufficient processing / processing.

The criterion for sufficient processing / processing can be expressed as:

1. A change in the commodity position according to the FEACN of the CU at the level of at least one of the first 4 characters, which occurred as a result of processing / processing;

2. The fulfillment of the necessary conditions, production and technological operations, sufficient for the goods to be considered originating from the country where these operations took place;

3. The rule of ad valorem share, when the cost of the materials used or the added value reaches a fixed percentage share in the price of the final product.

The main criterion for sufficient processing / processing is a change in the commodity position according to the FEACN of the CU at the level of at least one of the first 4 characters; it applies to all goods, with the exception of goods included in the list of conditions, production and technological operations, during which the goods are considered to originate from the country in which they took place. Alcoholic beverages are included in this list, therefore, when determining the country of origin, the conditions, production and technological operations given in table 1.6 should be taken into account.

Table 1.6

List of conditions, production and technological operations

Source: Decision of the Council of Heads of Government of the Commonwealth of Independent States dated November 30, 2000. (as amended on November 18, 2010) "On the rules for determining the country of origin of goods."

1.2.2.4 Monitoring compliance with prohibitions and restrictions by an official

When monitoring compliance with prohibitions and restrictions, an authorized official shall:

1. Control of the reliability and completeness of the information declared in the customs declaration in order to comply with prohibitions and restrictions by the person moving goods;

2. Checking the availability and correctness of registration of permits, licenses, certificates provided for by the legislation of the Russian Federation, as well as information confirming the passage of veterinary, phytosanitary and other types of state control;

3. Transfer in established cases to the relevant functional unit of the customs of information on identified cases of non-compliance with prohibitions and restrictions.

When moving alcoholic products, it is necessary to provide the following documents confirming compliance with prohibitions and restrictions:

1. License for export, import, storage and supply of ethyl alcohol, alcoholic and alcohol-containing food products;

2. Certificate of conformity;

3. Sanitary and epidemiological conclusion.

Export from the customs territory of the Russian Federation or import into the customs territory of the Russian Federation of ethyl alcohol, alcoholic and alcohol-containing food products is carried out by organizations that have licenses for the export, import, storage and supply of ethyl alcohol, alcoholic and alcohol-containing food products. The issuance of licenses is carried out by the Ministry of the Russian Federation for taxes and fees.

In accordance with the Federal Law of December 27, 2002 No. 184-FZ (as amended on September 28, 1010) “On Technical Regulation”, during customs clearance, goods subject to mandatory certification are released into the territory of the Russian Federation, provided that certificates of conformity are submitted to the customs authorities only in the case of placement under customs regimes that provide for the possibility of their alienation (release for domestic consumption, free customs zone, re-import), and use of these products in accordance with their purpose in the customs territory of the Russian Federation. At the same time, the list of goods (alcoholic beverages) for which mandatory certification is required is given in Table 1.7.

Table 1.7

List of goods requiring mandatory certification

1.2.2.5 Marking with excise stamps

In accordance with the Decree of the Government of the Russian Federation of December 31, 2005 N 866 (as amended on March 09, 2010) "On labeling alcoholic products with excise stamps" (together with the "Rules for applying information on alcohol products labeled by them to excise stamps", "Rules for labeling alcoholic products excise stamps"), alcoholic products are included in the list of goods subject to mandatory labeling with excise stamps.

Excise stamps - a special sign that has one or more degrees of protection.

Import into the Customs territory of the Customs Union of alcoholic products with an ethyl alcohol content of more than 9% of the volume of finished products that are not marked with excise stamps in the prescribed manner is not allowed.

In the case of importation into the territory of the Customs Union of alcoholic products for the purchase of excise stamps, a legal entity must apply to the customs authorities competent to provide organizations at the place of state registration of the organization, subject to their advance payment and acceptance by the customs authorities of reports on the use of previously issued excise stamps .

In accordance with Order No. 1849 of 07.10.2010 “On approval of the rules for the acquisition of excise stamps for labeling alcoholic products and control over their use”, the funds intended for the acquisition of excise stamps are deposited into the account of the Federal Treasury.

The amount of funds intended for the purchase of excise stamps and subject to payment to the account of the Federal Treasury is determined by the formula:

C \u003d Cm x Cap, (1)

where C - the amount of funds intended for the purchase of stamps;

Cm - the price of one excise stamp;

Cap - the number of bottles or other consumer packaging, for the marking of which excise stamps are purchased.

The funds intended for the purchase of excise stamps shall be paid in the currency of the Russian Federation.

To purchase excise stamps, the organization must submit the following documents to the authorized customs body not later than 60 days before the beginning of the month in which it is planned to receive the stamps:

1. Application for the issuance of excise stamps in 2 copies on paper and an electronic copy;

2. A copy of the agreement (contract) for the supply of alcoholic products, in accordance with which it is supposed to import (import) alcoholic products into the customs territory of the Customs Union, as well as changes and additions to it (regarding the quantity, type, name of alcoholic products, the volume of alcoholic products in consumer packaging, the content of ethyl alcohol in alcoholic products, the conditions for its delivery, the manufacturer or a foreign organization supplying alcoholic products). Appropriate changes and additions are made to the application by the organization, certified by an official of the authorized customs body;

3. An original or a copy of a document confirming the legality of using a trademark for Alcoholic products (provided in relation to trademarks, the protection of which, within their competence, is provided by the customs authorities in accordance with the customs code of the customs union);

4. Copies of certificates of conformity of technical means of fixing and transmitting information on the volume of production and turnover of alcoholic products to the unified state automated information system for recording the volume of production and turnover of ethyl alcohol, alcoholic and alcohol-containing products;

5. Copies of licenses.

Copies of documents submitted by the organization must be certified by the organization that submitted the documents, or notarized. The number of brands indicated by the organization in the application may not exceed the total number of bottles or other consumer packaging provided for by the contract for import (import) into the customs territory of the Customs Union, subject to labeling.

In the event that the organization returns to the customs authority the excise stamps previously acquired for the execution of the contract indicated in the application (as unused and (or) damaged), for the execution of this contract it is allowed to re-acquire excise stamps in an amount not exceeding the number of previously returned stamps.

The term for consideration by the customs authority of the application may not exceed 5 working days from the date of its submission to the customs authority and submission of all documents. The authorized customs body registers the application after checking the information contained in it - the official of the customs authorities assigns a registration number to the application and puts the date of registration on it, which he certifies with a signature and an imprint of a personal numbered seal. The information specified in the application is entered in the register of organizations' applications for the issuance of excise stamps.

If the organization fails to comply with the requirements regarding the submission of documents necessary for registration of the application, the authorized customs body shall notify the organization in writing of the reasons for the refusal to register the application with the simultaneous return of the documents submitted by the organization.

The funds paid for excise stamps are subject to return at the request of the payer. The first copy of the registered application is returned to the organization; the second copy with copies of documents and the original document confirming the payment of funds for excise stamps is under the control of the authorized customs body. Registered applications are included in the application for the production of excise stamps, which the authorized customs body sends to the Federal Customs Service of Russia.

The issuance of the manufactured excise stamps of the organization is carried out by the authorized customs body that registered the application.

The authorized customs body, within 2 days from the date of receipt of the manufactured excise stamps, informs the organization about the fulfillment of its order for the production of excise stamps by posting in a place that ensures the availability of information, a list of registration numbers of applications, in accordance with which the ordered excise stamps were made. At the request of the organization, the authorized customs body is obliged to inform the organization about the production of the ordered excise stamps by sending a written notification to its address (or hands the specified notification to the representative of the organization).

In order to receive stamps, the importer is obliged to submit to the authorized customs body a security for the fulfillment of the importer's obligation in the form of:

1. Bank guarantee;

2. Depositing funds to the deposit of the customs authority;

3. Other ways to ensure the fulfillment of the obligation of the importer.

The amount of the amount of security for the fulfillment of the obligation of the organization is determined by the federal customs service based on the amount of customs payments payable for the corresponding type of alcoholic beverage when it is released for free circulation, and is calculated by the formula:

where С about is a fixed amount of security for the fulfillment of an organization's obligation, which is established by the Federal Customs Service of Russia in agreement with the Ministry of Economic Development of Russia, based on the amount of customs duties payable for the corresponding type of alcoholic beverage when it is released for free circulation;

K m - the number of excise stamps indicated in the registered application.

Q - conversion factor that takes into account the corresponding volume of alcoholic products in consumer packaging, specified in the application (for example: 0.35; 0.75; 1; 2 and so on.);

After the authorized customs body accepts the security for the fulfillment of the organization's obligation, the official of the customs authority puts a mark on the organization's obligation: "Security for the fulfillment of this obligation of the organization has been accepted." The specified mark is certified by the signature of the official customs person and an imprint of a personal numbered seal.

One copy of the obligation of the organization is attached to the application, which is under the control of the authorized customs body, the other is transferred to the organization. After registration of the obligation of the organization and acceptance by the authorized customs body of ensuring the fulfillment of the obligation of the organization, excise stamps are issued to the representative of the organization on the basis of the relevant authority in accordance with the number and other information specified in the application.

Subsequent issuance of excise stamps on this application is not allowed.

If, within three months from the date of informing the authorized customs body of the receipt of the ordered excise stamps, the organization has not submitted the necessary documents to this authorized customs body, or within the specified period has notified the authorized customs body in writing of its refusal to receive the ordered excise stamps, the authorized customs authority cancels the application. At the same time, the official of the customs authority on the reverse side of the copy of the application under his control makes a note about the cancellation of the application (indicating the grounds for such cancellation), which he signs and certifies with an imprint of a personal numbered seal. Subsequent use of this application for the issuance of excise stamps is not allowed.

When issuing excise stamps to an organization, an official of the customs authority records the date of issue of excise stamps to the organization, their number, indicating the series, numbers and inscriptions on excise stamps (in a special journal).

The transfer of excise stamps received by one organization to another organization, as well as the use of excise stamps for labeling alcoholic products received in the performance of one contract of the organization, for the performance of another contract of the organization is not allowed.

Upon receipt of excise stamps, the organization undertakes to use the acquired excise stamps in accordance with their purpose. This commitment includes the following activities:

1. Applying excise stamps to alcoholic products in the prescribed manner;

2. Return of damaged or unused excise stamps to the customs authority that issued them;

3. Providing a report on the use of issued excise stamps;

4. Import in accordance with the established procedure to the customs territory of the Customs Union of alcoholic products marked with excise stamps. After fulfilling all the conditions for the acquisition of excise stamps, the legal entity is issued stamps with empty fields, which the payer must independently register in the unified state automated information system for recording the volume of alcoholic products. To provide software to the unified state automated information system, the organization applies to the authorized customs body at the place of state registration or its separate subdivision with an application for the provision of software.

Unused and (or) damaged excise stamps shall be returned by the organization to the authorized customs body that issued them. In this case, the funds paid for excise stamps will not be returned. Excise stamps must be returned to the authorized customs body that issued them also in cases where:

1. Information about alcoholic products printed on excise stamps does not correspond to the information contained in the unified state automated information system;

2. Excise stamps are applied to alcoholic products in a way that does not allow reading information about the alcoholic products labeled by them using the means of a unified state automated information system;

3. In other cases, when the labeling of alcoholic products with excise stamps was carried out in violation of the Rules for labeling alcoholic products with excise stamps, approved by Decree of the Government of the Russian Federation of December 31, 2005 N 866 "On the labeling of alcoholic products with excise stamps". In this case, the funds paid for excise stamps will not be returned. An organization returning unused and (or) damaged excise stamps shall submit a written request addressed to the head of the authorized customs body or a person replacing him, indicating the reasons for the return of the indicated excise stamps, their number, inscriptions on excise stamps about the type of alcoholic products and the volume of alcoholic products in consumer packaging, series and numbers of excise stamps.

Acceptance of alcoholic products by the authorized customs body is carried out no later than 3 working days after the day the organization applies to the authorized customs body upon presentation by the organization:

1. Original receipt of receipt of excise stamps;

2. Excise stamps indicated in the organization's application for the return of excise stamps.

Unused and (or) damaged excise stamps, when returned by the organization to the authorized customs body, must correspond to the series and inscriptions on the stamps issued to the organization, and must also be pasted on separate sheets of paper (with the exception of unused stamps returned by the importer in factory packaging) in compliance with the following rules:

1. The number, series of the excise stamp and the inscriptions on the type of alcoholic products and the volume of alcoholic products in consumer packaging must be clearly visible on it;

2. Separate parts of the excise stamp must be connected;

3. The area of each damaged excise stamp returned by the importer (including those assembled from separate parts) must be at least 50% of its original area.

Unused and (or) damaged excise stamps are accepted by the authorized customs body with the execution and issuance of an incoming invoice to the organization or its authorized representative.

The official of the customs body, who accepts unused and (or) damaged excise stamps, draws up an invoice for the accepted excise stamps after verifying their authenticity and recalculating their number, and makes the necessary notes, which are signed by the official of the customs body and certified by an imprint of a personal numbered seal.

Excise stamps handed over to the authorized customs body by persons who did not purchase them, but due to some circumstances have excise stamps in their possession, are accepted by the authorized customs body according to the receipt invoice.

When importing excisable alcoholic products subject to labeling into the customs territory of the Customs Union, customs control in the form of inspection is carried out in accordance with the risk profiles applied to these products and brought to the customs authorities in electronic form using the software package "Maintaining a database of risk profiles ".

In the customs authorities, customs inspection of alcoholic products is carried out regardless of the cases of customs inspection of such products at the places of arrival, in order to ensure the requirements of the legislation of the Russian Federation and the release of excisable alcoholic products that are not labeled with excise stamps in the prescribed manner.

In the procedure for declaring labeled alcoholic products with the filing of a declaration for goods, risk profiles are applied in relation to such excisable goods.

1.2.3 Features of the actual customs control and application of the risk management system

Based on the results of documentary control and if risks are identified, the authorized official shall report to the head of the customs post or a person authorized by him on the need to conduct a customs examination (inspection) of goods (if such an examination is indicated in the risk profile) indicating the reasons, its type and volume, which are adequate to verify the information declared in the customs declaration.

The implementation of a risk management system is an important step in the customs clearance of alcoholic beverages. According to Art. 127 of the Customs Code of the Customs Union, risk is understood as the degree of probability of non-compliance with the customs legislation of the Customs Union and (or) the legislation of the Member States of the Customs Union;

As a rule, unscrupulous participants in foreign economic activity try to circumvent the norms of the customs legislation in order to reduce the customs duties payable. With regard to alcoholic products, this risk is the greatest, since the legislation establishes different rates of customs duties and excises for different alcoholic beverages, and there are many features associated with the classification of alcoholic products in accordance with the TN VED. In this regard, there is a possibility of evading customs payments in various ways.

For example, by declaring some goods under the guise of others. Thus, it is possible to declare alcohol tinctures with a strength of more than 25 vol.%, classified in 2208208900 under the guise of cognac spirits, classified in 2208204000 and 2208208900, in order to evade payment of excises. In this case, it is necessary to control the correctness of the statement of the TN VED CU code by checking documents and information, making a decision on classification by the Department of Commodity Nomenclature and Origin of Goods, as well as conducting customs inspection of goods with sampling and sampling for sending for examination. As a rule, it is possible to accurately determine the correctness of the classification only with the help of an examination, since these types of alcoholic beverages differ in physical and chemical parameters, which cannot be determined in the field. Thus, in 2007, the Mineralnye Vody Customs and the Dagestan Customs collected 76 million rubles. and 107 million rubles. accordingly, as a result of the revealed facts of unreliable declaration of “processed alcohol tincture obtained as a result of distillation of grape must” under the guise of aged cognac spirit.

Another way to avoid paying customs duties and reduce their amount is to declare false information about the customs value by providing falsified documents or incomplete commercial documents. In this case, there is the possibility of declaring false information about the vintage, country of origin, category of wine and other information in relation to wines whose geographical origin, grape varieties and production methods are determined by law. In order to detect such a violation, the risk profiles indicate control levels of costs, deviation from which entails the implementation of certain measures to minimize risks (checking documents and information, conducting customs inspection with sampling and samples, making a decision on release by the head of the customs post, etc. ). If, as a result of the measures taken, an understatement of the customs value is revealed, the authorized official makes a decision to adjust the customs value. So, there are cases when collection wines were declared at the price of ordinary alcoholic beverages. Similarly, some traders are trying to gain unfair competitive advantages.

It should be noted that the decision to conduct a customs inspection must be made no later than 10 minutes from the moment the need for it is identified. Customs inspection is carried out in accordance with the procedure established by Articles 116 and 117 of the Customs Code of the Customs Union, as well as other regulatory acts of the Federal Customs Service of Russia, no later than one business day from the date of the decision to conduct it.

One more important problem should be noted. During the actual customs control, there are difficulties in quantitative accounting of alcoholic beverages transported in bulk by ships, in particular, wine materials. So, to calculate the amount of wine materials, it is necessary to measure the overflow voids (the level of overflow in the necks of the tanks), which implies the presence of calibration tables that take into account correction factors for thermal expansion depending on the content of alcohol and sugar, measure the temperature of the cargo with an accuracy of 0.1 ° C , determine the density.

As practice shows, when measuring the temperature of wine materials in the vessel's tanks, at different heights (depths) of filling, a temperature gradient of wine materials from +6 °C to +11 °C occurs. Since the density of wine materials depends on temperature, the presence of a temperature gradient leads to a density gradient, so it is not possible to establish the exact value of the density of a batch of wine materials at the time of unloading.

Determining the amount of wine materials by the level of overhead voids requires special knowledge and skills, therefore, it is carried out with the involvement of specialists from independent competent survey companies. In addition to this. Due to the lack of certified measuring meters that meet sanitary requirements in the seaport and the means necessary to carry out measurements to determine measurements to determine the quantity of the specified product, the quantitative accounting of wine materials is carried out when reloading according to the direct option "ship - tank truck" and reloading on electronic automobile scales. This method, if it is impossible to accurately determine the physical characteristics (temperature and density) of wine materials, does not allow to accurately determine the amount of wine materials.

Legal basis for the import of chemical products

There are no uniform requirements for the import of chemical products in Russia. Depending on the composition and application, the importation of chemical products may require the implementation of different procedures and the execution of different permits.

Certification of chemical products

Chemical products included in the "Unified List of Goods Subject to Sanitary and Epidemiological Surveillance (Control) at the Customs Border and Customs Territory of the Customs Union" for import into Russia require a state registration certificate.

The requirements of sanitary and epidemiological control are regulated by the decision of the Commission of the Customs Union No. 299 dated May 28, 2010 "On the application of sanitary measures in the Customs Union".

First of all, these requirements relate to pesticides, household chemicals and chemical products for industrial purposes.

Sanitary control

In accordance with the letter of Rospotrebnadzor No. 01 / 10733-10-31 dated 07.20.2010, in transport documents for products included in Section II and Section III of the “Unified List of Goods Subject to Sanitary and Epidemiological Surveillance”, a stamp “ Import allowed."

In recent years, in many countries of the world, the problem of the naturalness of wine products has become increasingly relevant. This is due to the fact that various artificially produced food additives and fillers used in the production of wines - dyes, flavors, emulsifiers, color and taste stabilizers, according to many experts, do not always meet sanitary standards. Some new methods of processing food raw materials do not always meet these requirements. Based on purely economic considerations, enterprises for the production of well-known brands use cheaper raw materials, lower quality food additives and simplified technologies.

The healing properties of grape wines have been known to mankind for many centuries. The most popular are the works of domestic and foreign scientists on the problems of rejuvenation of the body, normalization of the activity of the cardiovascular system, and the removal of radioactive compounds from the body. On the other hand, alcoholic beverages, including wine, pose an immediate danger to human health and sometimes life. We are talking about low-quality and counterfeit products. The social significance of this problem increases with the growing penetration of counterfeit products into the consumer market. Having reached a certain level and potential, it becomes economically intolerable and dangerous.

The main supplier of falsified wine products to the domestic market should be considered illegal producers of various sizes. The motivation for its illegal production is extremely clear - bypassing fair competition with law-abiding producers and thereby obtaining quick superprofits, which are formed due to two factors - reducing production costs and evading taxes and fees.

The current situation in the market of alcoholic beverages cannot be considered competitive, since civilized competition is based on the presence of a huge number of producers and consumers who have relatively equal opportunities for the production and purchase of products on the market. At the same time, each of the producers, providing an almost meager share of the total volume of supply, is practically unable to influence the supply as a whole, and, consequently, the price of the product. In the current situation on the Russian market, the shadow turnover of alcoholic products, according to various estimates, reaches from 42 to 60%, which allows it to dictate prices with all the ensuing economic consequences.

Since the issues of wine are considered in the legislation, it became necessary to formulate a precise definition of the concept of natural wine. According to the meaning of the word “natural” (natural, natural, native, not artificial) and one of the meanings of the word “falsification” (change for the worse with the mercenary purpose of sale), the terms “natural” and “falsified” have the opposite meaning.

There are few processes in winemaking that would not violate the natural balance. The vast majority of them change the natural nature of the wine (fining, heat and cold treatments, filtration, sulfitation, contact with oak wood, etc.). The main thing is to legislate the list of substances, methods and materials permitted for use in winemaking, and to ban substances, materials and methods that are harmful to the human body or used for personal gain, qualifying it as falsification.

Counterfeit wines are usually an artificial mixture of ethyl alcohol, sucrose, organic acid and other ingredients and fully comply with the requirements of the current state standards and SanPiN 2.3.2.1078-01 in terms of physical and chemical indicators and safety criteria. However, according to numerous data, such “drinks”, having poor organoleptic properties, can also cause poisoning due to the presence of unregulated chemical compounds with their own toxicity, or components that enhance the toxic effect of ethyl alcohol.

Thus, the development of a set of methods for identifying the authenticity of wine and their widespread implementation throughout Russia is an urgent task for the wine industry.

The most common methods of falsification (fake) of wine products include:

- dilution of wine with water;
- adding rectified spirit to natural wines;
- production of wine from yeast thick, grape pomace, concentrated juices, etc.;
- adding aromatic and flavoring additives;
- making wine by blending rectified alcohol, glycerin, sucrose, organic acid, mainly tartaric or citric acid, and food additives;
- the use of cane or beet sugar during the fermentation of wine materials in order to increase the alcohol content;
- in the production of cognacs, the replacement of cognac spirit with rectified alcohol or wine distillate;
- use of rectified alcohol and synthetic substitutes for cognac spirit;
- production of cognacs from spirits that do not correspond to the age of the declared name;
- blending technology for the production of cognac, which provides for the partial replacement of cognac spirit with other spirits.

It is characteristic that such products, having a watery, deranged taste, as a rule, comply with the current regulatory documentation for the main physical and chemical indicators. One of the criteria for the authenticity of products is the presence and concentration in the environment of proline - an amino acid that is found in grapes and wine and is synthesized by wine yeast during the fermentation of grape must. However, numerous experiments of domestic and foreign scientists indicate that the concentration of proline varies over a very wide range (from 200 to 800-1000 mg / dm 3) depending on the grape variety and wine production technology. In addition, proline is one of the widely used drugs and it is not difficult to find the possibility of acquiring it for the purpose of falsification. Therefore, to establish the authenticity (naturalness) of wine, it is necessary to look for other ways and methods of solution.

The research results allow us to consider that “drinks” obtained by diluting natural wines with water or by fermenting diluted pomace differ significantly from the real ones in terms of a set of indicators, the values of which, unfortunately, are not regulated by GOSTs. These include: the concentration of glycerin - a secondary product of alcoholic fermentation; qualitative composition and quantity of organic acids, including their ratios with each other; qualitative composition of monosaccharides; the amount of the given extract and the ratio between the given extract and other components of wines, and the like.

The initial task in detecting falsification should be the creation of a database containing structured information on the limiting and average values of the physico-chemical parameters of natural wines of various types, software that allows processing incoming information. The database should contain not only the indicators (and their values) provided for by GOSTs, but also data on other chemical compounds that determine the typicality and specificity of each product, the indicators of the OIM calculated on the basis and use of these data, the established ranges of these indicators depending on the type product, technology of its production, method of analysis.

In the EEC countries, there is a regulatory, technical, information and documentary base (Decree No. 823/87) aimed at combating low-quality and counterfeit products. To establish the compliance of the sold wine products with the required quality, a complex or set of indicators is used, including the determination of relative density, total alcohol, actual alcohol, sugar in the original must, total extract, reduced extract, residual extract, reducing sugars, sugars after inversion, sucrose, glucose, fructose , pH, total titratable acids, tartaric, lactic, citric, gluconic and malic acids, total and free sulfurous acid, volatile acids, metal cations - sodium, potassium, calcium, magnesium, iron, anions - chlorides, phosphates, sulfates, as well as glycerin, electrical conductivity of the product, ash content, alkalinity of ash. In addition to the indicators presented, the wine producer is obliged to indicate the place where the grapes grow, the results of the organoleptic assessment, and, if necessary, to perform additional analyzes, for example, to determine the mass concentration of carbon dioxide (for wines saturated with carbon dioxide) or the quantity and qualitative composition of volatile impurities (when analyzing cognacs). Comparing the presented list with the indicators analyzed in domestic accredited laboratories, one can note its versatility and breadth. With the help of these indicators, the possibility of establishing the authenticity or falsification of products becomes quite real. However, such analyzes are possible only in specialized laboratories with appropriate equipment and qualified personnel. Therefore, the problem of developing express methods for assessing the authenticity of wines is now particularly relevant.

For the detection of dilution with water in EEC countries, the following indicators are proposed:

- Blarez's rule - the sum of the volume fraction of ethyl alcohol and the mass concentration of related acids (in terms of sulfuric acid);
- Blarez ratio - the ratio of the volume fraction of ethyl alcohol to the mass concentration of related acids in terms of sulfuric acid;
- rule (number) Gauthier - the sum of the volume fraction of ethyl alcohol and the mass concentration of titratable acids in terms of sulfuric acid;
- rule (ratio) of Ross - the ratio of the sum of the volume fraction of ethyl alcohol and the mass concentration of related acids to the quotient from dividing the mass concentration of alcohol by the concentration of the reduced extract;
- Fonze-Diacon index - the ratio of the mass concentration of tartaric acid to the mass concentration of potassium, expressed in grams of potassium bitartrate per cubic decimeter of wine.

The dilution of wine with water can be determined by the change in the anionic-cationic composition of the wine, namely, chloride ions, sodium cations. The increased amount of chlorine and chlorides indicates the use of chlorinated water or hydrochloric acid in the technology to control the pH of the wine. In such cases, it is also necessary to evaluate the alkalinity of the ash - it should have low values. The reduced sodium concentration is a consequence of the dilution of the wine. Additional indicators in such cases is the determination of the amount of ash residue.

The amount of sodium cations in natural wines in European countries is strictly limited and does not exceed 60 mg/dm 3 . For natural wines, the sodium/potassium ratio should not exceed 0.56 according to the OIE. At the same time, however, it should be noted that the concentration of these cations and their ratio are significantly affected by the natural and climatic conditions of the place where grapes grow. So, long-term studies have shown that in the Krasnodar Territory in the berries of most grape varieties, the mass concentration of potassium varies from 900 to 1600 and even up to 2000 mg / dm 3 with a sodium concentration of 130 to 300 mg / dm 3. This indicates the need to create a data bank on the cationic composition of wines, depending on the place of growth of raw materials.

In order to determine and identify trade preparations of tannins used in winemaking, a method based on the oxidation of the total phenols with potassium permanganate is officially approved in France. It is shown that the combination of spectrophotometry, chemical and chromatographic methods makes it possible to distinguish between the tannins of grape, oak, chestnut wood and to establish the extractant and possible falsification. In order to detect falsification of fruit juices, a method based on high-performance liquid chromatography (HPLC) is proposed, where the content and composition of amino acids, flavonoids, especially flavone glucosides and polymethoxylated flavones, is used to estimate the amount of added water and foreign juices.

In Spain, for the identification of white wines grown in Galicia, a multivariate method of identification by grape variety and its physicochemical and organoleptic properties has been proposed. In this case, components such as 3 organic acids are used, which determine the difference between the grape varieties from which white wines are made, and evaluate the quality by discriminant analysis. In our country, the greatest attention is paid to the tasting assessment.

Abroad, the greatest attention is paid to the development of methods that are relatively simple, aimed at identifying counterfeit products, taking into account the deliberate falsification of indicators. At the same time, the use of gas chromatography for the study of wines is widespread. A method of gas chromatography with the adsorption of volatile substances and their thermal desorption for the determination of heavy fractions of aromatic components of wines is proposed, which does not require special sample preparation. This method has found application in the study of the quality of champagne wine, as well as in the analysis of volatile compounds in wines. Gas chromatography-based analysis has been successful in detecting changes in the concentrations of certain aromatic compounds during storage of 10 commercial white wines under real-life conditions. On the basis of GLC, Russian scientists have developed a new method for studying the composition of alcohol obtained from secondary products of winemaking, which makes it possible to determine the main components of raw alcohol: aldehydes, esters, fusel oil, methanol. In Spain, in recent years, a method based on gas chromatography with ion and UV detectors has been used to determine food additives in drinks. The technique allows to determine sweeteners (saccharin, aspartame), preservatives (benzoic and sorbic acids), caffeine.

But, despite the widespread use of gas chromatography in the study of various food products, in the study of cognac products, the possibilities of this type of chromatography are limited, since a prerequisite for GC is the preliminary transfer of chromatographed substances into the gas phase, which makes it difficult to study hardly volatile and non-volatile substances, which are the most important components of cognac.

The method of nuclear magnetic resonance spectroscopy has received wide application in the identification of alcoholic beverages. The application of this method using H 2 to determine the formation of alcohol in wine and the application of this method using C 13 for the qualitative determination and study of the structure (without preliminary isolation) of a number of wine ingredients, in particular methanol, ethanol, glycerin, organic acids, sugar, giving monosaccharides, rare types of sugars during oxidation, as well as for detecting diethylene glycol impurities in wine.

This method using C 13 makes it possible to detect and quantify amino acids in wines, wine extracts, fruit juices and their concentrates without prior sample preparation and separation from specific substances. Quantification of amino acids does not take into account signals about the presence of carboxyl groups and carbon associated with nitrogen. The discrepancy between the results of the analyzes is observed only in the case of acids that form cyclic amides. The proposed method also makes it possible to determine preservatives. The application of this method to detect falsification of wines is based on the possibility of detecting the addition of sugar, synthetic additives and impurities of masking agents.

Based on NMR, a reliable method has been developed for determining the content of alcoholic beverages in wines, based on fractionation of the natural isotopes D, H, 13 C, 12 C contained in them and measuring the ratio 13 C/ 12 C D/H. The method is used to determine the degree of dilution of alcoholic beverages and wines with water, the year and place of production of wines, the grape variety from which the wine is made, the method of making wines, the presence of molasses impurities in alcoholic beverages, as well as the presence of raw sugar in honey, fruit concentrates and juices. . The foregoing allows us to speak about the high efficiency of the NMR method, but, being very expensive, this method is very difficult to access for mass determination of quality.

Until recently, studies on product evaluation methods, both in our country and abroad, have been very limited, so there are still relatively few works in this area and they are based mainly not on determining the quality of the most used cognac spirit, but on the detection of various masking additives. . A method has been proposed to control the authenticity of cognac, armagnac and brandy using GLC, mass spectrometry and suprathoracic analysis. Falsification was determined by detecting limonene and di-3-methylbutanol-1 in the sample, which indicated the addition of fusel spirits in order to mask falsification. Therefore, this method allows to determine the masking component, but is not able to establish the quality level of the alcohols used.

In recent years, liquid chromatography has been especially widely used in the study of alcoholic beverages. The popularity of chromatography as a method of quantitative analysis is explained by the fact that it combines 2 processes at once. First of all, this is the separation of a mixture of substances, and if the sensitivity of the detector is known, then the quantitative determination of the individual substances separated in the column. Thus, unlike other analytical methods, in chromatography there is no need for the detection method to be specific to a given substance or to a given class of substances. In this case, the method allows, without pretreatment, to quantitatively determine the content of each of the components in the analyzed mixture. The advantage of liquid chromatography is also that it allows the determination of substances at ambient temperature, while gas chromatography requires high temperatures at which some substances can decompose, and also allows the study of non-volatile components.

This method has already found its application in the determination of tartaric acid, the presence of which in wine prevents the appearance of kidney stones, as well as the determination of tartaric, malic, lactic, acetic and tannic acids in various European wines. HPLC allows you to create optimal conditions for the analytical separation of phenolic acids and catechins. And also to determine the presence of caffeine, quinine, sorbic and benzoic acids in soft drinks and wines. The duration of the analysis is 10 minutes, the method allows you to determine the concentration of these components of the order of 1 mg/DM 3 .

Together with some techniques of thin layer chromatography, HPLC allows you to make a detailed analysis of flavanols in wine. HPLC gives good results in the study of organic acids in wines.

Abroad, the HPLC method is successfully used to control the quality of food products. Thus, HPLC has found application in the quality control of soft drinks. Being an accurate specific method, it allows the determination of ingredients such as sugar, organic acids, phenolic substances and other additives of bitter, sweetening substances (saccharin, cyclamate, dulcine, caffeine, vanillin, coumarin, etc.).

The HPLC method is widely used in the analysis of polysaccharides and polyphenols in grapes, organic acids, glycerol and ethanol in grape must and white wines, phenolic substances in white juices and wines, hydroxycinnamic acid isomers, flavonoids and benzoic acid. The use of ion-exchange HPLC with a pulsed amperometric detector allows a detailed analysis of carbohydrates such as araban, glucose, fructose, fucose, galactose, rhamnose and detects the difference between samples of natural and counterfeit drinks. The possibility of using reverse phase HPLC using a photodiode system for the detection and identification of low molecular weight peptides was studied. Spectral parameters make it possible to identify aromatic amino acid residues (tyrosine, tryptophan, phenylalanine) contained in peptides, as well as other wine ingredients, such as phenolic substances. This method has been successfully applied to peptide fractions with a molecular weight of up to 700 daltons. Peptides containing no aromatic amino acids, peptides containing only phenylalanine, trypotophane or tyrosine, as well as two kinds of co-eluting cynamyl derivatives have been found in this way.

The foregoing indicates the wide possibilities of HPLC in solving the problems of studying food products, which has found its application in studying the composition of foods and drinks. This method has been successfully applied (for the simultaneous determination of vanillin and lilac aldehyde) to the analysis of brandy aged under static and dynamic conditions without preliminary sample preparation. For separation, a column (10 cm by 4.7 mm) with Zichrospher CH-18 was used with elution in a gradient mode with a mixture of solvents: water containing 70% methanol and 0.15% CF 3 COOH, with an increase in water in the mixture from 0 to 100% within 53 minutes. At the same time, the calibration graphs are linear in the concentration range for vanillin - 0.8-45 mg/dm 3 , for lilac aldehyde - 0.5-45 mg/dm 3 . This type of analysis saves time and costs and is much more profitable and economical than methods previously used for the study of aromatic aldehydes of cognacs and cognac spirits. This makes it possible to state that HPLC is a promising method in solving the problems of studying cognac products, which can be used for a deeper analysis of cognac spirits and cognacs. Given the fact that the use of the HPLC method can significantly reduce the costs and time of analysis, we can conclude that this method is promising for developing methods for express analysis of cognac products.

A large number of studies have been carried out to establish the chemical composition and dynamics of changes in various compounds in the process of preparing cognacs.

However, the establishment of the correlation dependence of the individual components among themselves, allowing to draw certain conclusions about the age and quality of cognac spirits, was given insufficient attention.

Many researchers still continue to associate the quality of cognac spirits and cognacs mainly with the presence and concentration of the "enanth ether" components. However, it was noted that in the dynamics of the compounds included in the "enanth ester" there are no obvious changes in the aging process, this makes it possible to assert that these substances do not have a defining criterion function.

Meanwhile, the availability of data to identify the optimal criteria for evaluating the quality of cognac spirits and cognacs, which determine both the duration of exposure and organoleptic properties, is necessary for the development of objective methods for detecting falsification and developing methods for the accelerated production of cognac-type drinks.

The presented material indicates that the main amount of research is aimed at improving or developing new methods for identifying the naturalness of products based on chromatography. In our country and abroad, new methods for the analysis of wine products using capillary electrophoresis have been proposed. In our studies, we used a Russian-made capillary electrophoresis device Kapel-103R (Lumex) equipped with an ultraviolet detector with a wavelength of 254 nm.

Among the most important indicators of wines that can be used to distinguish between natural and counterfeit wine products are the mass concentration of glycerol, cationic composition, the presence of free and bound acids, etc. Many years of practical experience also indicates that natural (genuine) and falsified products differ significantly in the qualitative composition of organic and amino acids. If the presence and amount of tartaric, citric and malic acids can be simulated artificially, then the presence of fumaric, dioxisfumaric, diketosuccinic and other acids of the Krebs cycle is not easy to fake. A similar situation is typical for amino acids. In the 60-70s of the 20th century, the presence and amount of the amino acid proline was considered the most important sign of the naturalness of wine. However, the analysis of literature data indicates that this amino acid is used as a food additive in the alcoholic beverage industry. Consequently, there is a high probability of using proline for falsification of wines, and in general, such a criterion for the authenticity of wine as “proline concentration” loses its objectivity and significance.

In this regard, studies of natural and counterfeit products were carried out according to the following set of indicators:

- qualitative composition and quantity of organic acids;
- qualitative composition and quantity of amino acids;
- the presence and concentration of glycerin;
- mass concentration of phenolic substances;
- cationic composition;
- free and bound forms of organic acids.

In addition to the listed indicators, we determined the mass concentration of the reduced extract, the main physical and chemical indicators of the product, and calculated the criteria (ratios) of the MWV. A summary table of results is presented in Annex 1.

It is known that glycerin is one of the most important secondary products during alcoholic fermentation (anaerobic fermentation) of grape must. Its accumulation in natural grape wine is determined by a whole range of conditions, among which the following are of primary importance: the race of yeast, the duration of contact between yeast and wine material, the presence or absence of air access, technological methods of processing wine materials, including thermal effects. According to literature data, the amount of glycerin in natural dry wines ranges from 3 to 11 g/dm 3 , in special strong wines - 2-7 g/dm 3 .

The research materials presented in Table 1 showed the presence of glycerin exclusively in all wines, including special strong and dessert ones, produced by the leading enterprises of the Krasnodar Territory. Wines of dubious origin, samples of which were taken directly from the distribution network, either did not contain glycerin, or its amount was very low compared to natural products. This suggests that some of the wines from the category of doubtful or contained a small amount of natural wine, or were made with the addition of glycerin. The same wines in which glycerin was not found can be rightly classified as falsified.

The tasting characteristics of the above wines generally correlate with the concentration of glycerol (R = 0.68). It has been established that in the presence of natural glycerin, the taste of wine becomes fuller and softer. With the artificial introduction of glycerin, a certain extraneous tone is felt in the taste, which disappears only after a long storage of the wine material, during which the assimilation of alcohol occurs.

Thus, the mass concentration of glycerin can only partially give a conclusion about the naturalness or fake products. Additional experiments are needed for a more accurate and complete answer.

Table 10

The concentration of glycerin in various wine products, g / dm 3

The results of determining the qualitative composition of organic acids, shown in Table 10, showed that both genuine natural dry wines and wines of special technologies contain a rich and diverse set of organic acids. At the same time, tartaric and malic acids prevail in grape wines.

A comparative analysis of the data obtained showed that all samples of genuine products contained basic organic acids in detectable amounts. In addition to those listed, ascorbic or dehydroascorbic, acetic, lactic, pyruvic, diketosuccinic acids were also identified in these wines, i.e. almost all organic acids included in the Krebs cycle. At the same time, the concentrations of tartaric and malic acids significantly exceed the amounts of all other identified acids.

A slightly different picture is typical for products of dubious quality and origin. Citric acid prevails in such “wines”. Wine and apple are present only in small quantities, the presence of which suggests the use of wine materials, or grape juice, or vacuum must in the production process. In addition, many other organic acids, as a rule, are not found in falsified samples - natural metabolites of the Krebs cycle - the organic acid cycle of plants and cells. Thus, even such acids as succinic, or lactic, or acetic, which are always present in natural wines, were not identified in the above-mentioned “wines” of dubious quality. An even greater difference in product quality is observed when calculating the ratios of various organic acids, for example, tartaric: citric; wine: apple. So, in natural wines, regardless of their type, the ratio of tartaric: citric acids varies from 185:1 to 300:1 or more, and in products of dubious origin - from 1:15 to 1:68. Similar so-called “reverse” discrepancies are also characteristic of the ratio of malic and citric acids. Thus, the ratios between various acids, primarily tartaric and citric, malic and citric, can be one of the criteria for recognizing natural and counterfeit products.

Organic acids can be found in wine in free and bound forms. The more mature and high-quality wine material, the greater the amount of organic acids in the bound form. We determined the concentrations of free and bound organic acids in wines of various types produced by all wineries in the region, as well as in products of dubious origin. On the basis of the obtained results, the following criteria were calculated: the Blarez number or rule, the Gauthier number, the Ross number or rule, and the ratio of alcohol/reduced extract.

The materials obtained are presented in Appendix 1. Based on the analysis of these data, it can be argued that, based on the totality of these results, it is possible to identify counterfeit products. Thus, in wines of dubious origin, produced by artificial blending of various ingredients, the mass concentration of the given extract is, as a rule, very low. The volume fraction of ethyl alcohol always meets the requirements of GOST. Therefore, in artificial wine, the value of the ratio of alcohol / reduced extract will be much higher than in natural products.

Table 11

Mass concentration of organic acids in wine products of various quality, mg / dm 3

Name of wine products	organic acid
	Apple	Amber	Lemon	Fumarovaya
Samples are presented by enterprises of the Krasnodar Territory
1. Aligote
2. Fanagoria Riesling
3. Ravens of Taman
4. Traminer Tamani
5. Phanagoria Cabernet
6. Cabernet Tamani
7. Cabernet Semigor
8. Anapa strong					traces-0.012
9. White ports					traces-0.012
10. Red Ports					traces-0.016
11. Smile					traces - 0.014
Products of dubious origin
1. Dry wines
2. Type "port wine"
3. Type "cahors"

- voltage - “minus” 25 kV, while the current should be 35 2 μA,
- analysis time 25 minutes;
- 4 analyzes can be performed on one portion of the buffer solution, then, due to depletion, replace with a new portion;
- voltage - "minus" 25 kV, while the current should be 35 2 μA;
- analysis time 21 minutes.

Sample preparation: a sample of wine or wine material diluted 25-50 times with distilled water is taken with a measuring pipette in the amount of 0.4 cm 3 into an Eppendorf tube, 0.4 cm 3 of distilled water is added there, mixed and centrifuged for 4 minutes at 6000 rev -1 .

Pneumatically, under a pressure of 30 mbar, the sample is dosed into the capillary for 5 seconds.

The release time of oxalic acid is 7 minutes, tartaric acid is 9.69 minutes, malic acid is 10 minutes, citric acid is 12.15 minutes, succinic acid is 10.15 minutes, acetic acid is 13.85 minutes, lactic acid is 18.36 minutes.

The practice of examination and certification shows that cognac belongs to the group of the most frequently falsified drinks, as it is in consumer demand and is relatively expensive. Cognac can be counterfeited by partial or complete replacement of cognac spirit with rectified edible spirits, technical alcohol, as well as by dilution with colored water.

Authenticity analysis of cognacs is carried out using gas or liquid chromatography, other instrumental analysis methods that have computer data banks software. One of the indirect criteria for the quality and naturalness of cognacs can be the mass concentrations of alkali and alkaline earth metals (Table 12).

Table 12

The range of mass concentrations of ammonium, potassium, sodium, magnesium and calcium, characteristic of cognac spirits and cognacs, mg / dm 3

Note - exceeding the upper limit of the concentration range for at least one of the cations (potassium, sodium, magnesium, calcium) in cognac spirit or cognac is an indirect evidence of its naturalness, but instability to turbidity during storage. The absence of cations indicates the falsification of the drink.

It is possible to identify signs of falsification organoleptically, however, an ordinary consumer is able to distinguish only a gross fake. Detection of falsification of cognac by category (age), trademark, requires a certain database, the skills of experts.

As an instrumental method for the analysis of natural objects and various synthetic compounds in world practice, highly efficient capillary electrophoresis (HEC) has proven itself well. This universal method for the quantitative analysis of ions and neutral molecules is based on their separation in a quartz capillary with a diameter of less than 0.001 m, a length of 0.4-0.8 m, when an electric field of up to 30 kilovolts is applied. The combination of electrophoresis and electroosmosis causes all sample components to move in the same direction towards the end of the capillary where a highly sensitive detector is located.

Capillary electrophoresis devices have been produced in Russia since 1997; in Western Europe, production began several years earlier. WEC combines the advantages of such well-known methods of analysis as capillary gas chromatography and high performance liquid chromatography. Moreover, the WEC method has noticeably greater possibilities than gas and liquid chromatography, which follows from such an indicator as the number of theoretical plates per meter of length. In gas chromatography, this figure is 2-5 thousand, in liquid chromatography it is 40-100 thousand; for capillary electrophoresis, the number of theoretical plates can reach 10 million or more. The sample volume required for quantitative analysis is 1-2 milliliters, several nanoliters of the sample are injected directly into the quartz capillary. The next important advantage is the almost complete absence of absorption of sample components during the analysis, since the function of separating the sample components is performed by the inner surface of the quartz capillary.

As a detector in WEC, an ultraviolet detector is used, which can be with a fixed and variable wavelength.

Sample preparation in most cases is reduced to sample dilution with a suitable buffer solution and centrifugation for several minutes to remove dissolved gases and suspensions from the sample.

The working fluids for WEC methods are buffer solutions of salts at concentrations of several millimoles. At least 3-5 measurements can be performed on one portion of the buffer solution (3 cm 3). We have evaluated the accuracy of measurements of the release time of the components of the same sample and peak areas on a capillary electrophoresis device Kapel-103R (manufactured by Lumeks, St. Petersburg, Russia). As a result, the error in measuring the exit time of peaks was 1-3%, areas - 2-4% for one portion of the buffer solution for 5 analyzes.

Before determining the assessment of the identity of grape wines by capillary electrophoresis, it is necessary to carry out the measurements provided for by the current standard methods.

To assess the authenticity of white natural grape wines, the following analysis conditions are recommended:

- capillary electrophoresis device "Kapel-103R", equipped with an ultraviolet detector, with a lamp wavelength of 254 nm and the following characteristics:
- quartz capillary, 0.5 m long to the detector, inner diameter 75 10 -6 m;
- if a longer capillary is used in the device, a test study should be carried out to unify it with the above capillary parameters;
- adjustable high voltage source of positive polarity 3-30 kV;
- pneumatic and electrokinetic sample injection;
- forced air cooling of the capillary;
- output and processing of information on a computer;
- borate buffer solution.

The analysis mode on the instrument is as follows:

- voltage - 16 kV, while the current should be 23 1 μA,
- analysis time 10 minutes.

4 analyzes can be performed on one portion of the buffer solution, then, due to depletion, replace with a new portion.

Sample preparation: a sample of wine or wine material is taken with a measuring pipette in an amount of 0.4 cm 3 into an Eppendorf tube, 0.4 cm 3 of a working buffer solution diluted 10 times with distilled water is added there, mixed and centrifuged for 4 minutes at 6000 rpm -1.

The data obtained (Fig., Appendix 1) indicate that natural wines have a strictly defined electrophoretic profile, characterized by the presence of specific peaks corresponding to unsaturated compounds present in wine, for example, phenolic ones. These include phenolic acids: hydroxy-, parabenzoic, catechuic, pyrocatechuic, coffee, lilac, etc. Comparison of electrophoregrams of natural and adulterated Anapa strong wine indicates that profiles with characteristic maxima in the region of 3.34; 3.53; 4.07; 7.53 and 7.61 are similar. The profiles of unsaturated compounds of falsified products with the same name differ significantly both from the profile of natural wine and from each other. If on the electrophoretic profile of one falsified product there is one well-defined peak in the region of 4.73 minutes, then on the profile of another product of similar quality there are 2 peaks (at 3.96 and 9.82 minutes), which also do not coincide with the profile of natural guilt.

Sufficiently reliable results were obtained in the analysis of natural and counterfeit red wines.

Genuine dessert wines of the Cahors type are characterized by one peak of a large area in the region of 5.33-5.40 min. and 1-2 peaks in the area of 3.8-4.10 and 5.55-5.7 min., which indicates the identity of the composition of phenolic substances in natural wines. The profiles of falsified products have a completely different look, in which, to achieve the required color, a dye made from elderberry was used.

In the experiments, the concentrations of heavy metal cations were determined using an atomic absorption spectrophotometer, and the concentrations of potassium, calcium, ammonium, sodium, and magnesium were determined by capillary electrophoresis. In this case, sample preparation for atomic absorption was carried out in accordance with the requirements of the current GOST (burning, subsequent dissolution).

The analysis of the results obtained indicates that in all samples of wines produced by the enterprises of the region, there are metal cations of various groups (Tables 4 and 5). The highest concentrations are typical for potassium, magnesium, calcium and sodium cations. Attention should be paid to the fact that lower values of potassium and calcium concentrations are characteristic of finished products that have passed the entire technological cycle of processing, including cold treatment and/or demetallizers. The concentrations of other cations were determined to a greater extent by the quality of the initial raw material - grapes, which, in turn, was determined by soil and climatic factors.

Mass concentrations of iron, copper cations, called "technological" elements, as well as zinc vary significantly depending on the conditions of agricultural technology and technological methods for processing musts and wines. In the finished product, they do not exceed the quantities given in the tables. However, in case of violations of the surface of the coatings of the tanks in which wine is stored, or environmental factors, a significant increase in the concentrations of these components up to 60 mg/dm 3 and more for iron, 20-35 mg/dm 3 for copper and zinc is possible.

Table 13

Cationic composition of various types of wine products produced in 2009 by AF "FANAGORIA"

Name of product	Mass concentration, mg/dm3

1. Merlot Fanagoria
2. Moldova Phanagoria
3. Deceit and love
4. Phanagoria Cabernet
5 Black Doctor
6. White lady
7. Musketeers
8. Red dry
9. Muscat pink
10. White Phanagoria
11. Wine materials like Port wine
12. Strong Anapa

Note: the table shows the limit values obtained as a result of the analysis of 6 - 10 samples of each of the wines

Table 14

Cationic composition of wine products produced by various enterprises of the Krasnodar Territory

Name of product	Mass concentration, mg/dm3

1. Pino Vityazevo
2. Kagor Vityazevo
3. Raspberry ringing, SPK im.Lenin
4. Kagor 30, agricultural company "Kavkaz"
5. Cabernet Tamani, AF "Mirny"
6. Cabernet Tamani, "Ariant - South"
7. Rkatsiteli Taman "Ariant - South"
8. Chardonnay Tamani, "Ariant - South"
9. Gift of Catherine, "Ariant - South"
10. Madera, "Ariant - South"
11. Strong Anapa, "Ariant - South"
12. Garnet bracelet, "Ariant - South"
13. Viorica, microwine workshop
14. Saperavi, micro-winemaking workshop

The mass concentration of toxic elements - lead, cadmium, mercury and arsenic never exceeded the permissible limits. However, all these elements, with the exception of mercury, were present in very low concentrations, mg / dm 3: lead - no more than 0.13; cadmium - no more than 0.012; arsenic - no more than 0.0108. The results of the analysis of counterfeit products are shown in Table 15.

Comparing the data of Tables 4-6, one can note a significant difference in the concentrations of most metals. Thus, the mass concentration of potassium in counterfeit products is 5-100 times less than in genuine wines, calcium - 8-30 times; sodium - 5-12 times. Similar changes are also characteristic of magnesium.

To calculate the ratios, samples of wines of various types were selected. Based on the data obtained, the following ratios were calculated: total mineralization (M vol.) - potassium concentration (K), M vol. /Ca, M vol. /Mg. To obtain more reliable results and increase the degree of convergence, we estimated the total mineralization by the value of the mass concentration of ash, including the assessment of not only cations, but also acid residues, primarily of a mineral nature. The data obtained are shown in Table 7.

The research materials presented in tables 4-6 showed that there is a significant difference between genuine and counterfeit products in the concentrations of alkali and alkaline earth metal cations, as well as the mass concentration of ash. In natural products, the mass concentrations of all these elements are much higher than in counterfeit drinks. The greatest difference was found for potassium cations. As a rule, in natural products, its amount did not fall below 400 mg/dm 3 , while in counterfeit products produced by diluting wine, it barely exceeded 300 mg/dm 3 .

Table 15

Cationic composition of counterfeit products

Name of product	Mass concentration, mg/dm3

1. Special strong wine Port 72
2. Special strong wine Port Caucasus (white)
3. Special strong wine Anapa strong
4. Cahors 30

6. Dry white Riesling
7. Red dry Cabernet
8. Khvanchkara
9. Natural wine diluted with water
10. Cahors diluted with water
11. Wine made from pomace

Among the calculated ratios, the most objective was M vol. /TO. In genuine wines and their ashes, potassium is the predominant cation: its share in untreated wine materials is up to 50% or more. Treatment with cold or other physical and chemical influences leads to a decrease in the concentration of potassium, and its share in the ash content decreases somewhat.

Therefore, when calculating the ratios in genuine products, the following feature is manifested: M vol. /K varies within 3:1 - 1.6:1. Other regularities were revealed in the analysis of falsified products (Table 8). As a rule, such "drinks" are prepared by diluting wines with water, fermenting pomace or blending various ingredients - water, partially wine, rectified alcohol, dyes, food additives, organic acids, etc.

Table 16

Calculations of criterion ratios for genuine wine products

Name of product	Mob, mg/dm3	Mass concentration, mg/dm3	Ratios

natural wines
1. Pino Vityazevo
2. Merlot of Fanagoria, 02.02.02
3. Merlot of Phanagoria. 06.04.02
4. Merlot of Fanagoria, 12.05.02
5. Merlot of Fanagoria, 22.06.02
6. Merlot of Fanagoria, 09.09.02
7. Cabernet Myskhako
8. Muscat Velvet, Zaporozhye
9. Chardonnay Tamani
10. Riesling Tamani
11. Ravens of Taman
Special dessert and strong wines
12. Atlantis, SPK named after Lenin
13. Red bunch, SPK im.Lenin
14. Cahors "Cathedral", in/z Primorsky
15. Natalie, in / z Primorsky
16. Tatyana, in/z Primorsky
17. Cahors 30
18. Strong Anapa

The concentration of ash in such "drinks" to a lesser extent consists of metal cations. Their concentration, as well as the value of the ash content index, is much less than in natural products. At the same time, the ratios of M vol. /Me, especially M about. /TO. A sharp decrease in the concentration of potassium cations observed in counterfeit products leads to a significant increase in the ratio between the ash content and the mass concentration of this metal. If in natural products M about. /K is 3:1 - 1.6:1, then in fake - from 7-10:1 in diluted wines, to 20-52:1 in "artificial" or "collected" wines.

Table 16

Calculations of criteria ratios for counterfeit products

Name of product	Mob, mg/dm3	Mass concentration, mg/dm3	Ratios

1. Table white
2. Port wine
3. Red semi-dry



7. Khvanchkara

Thus, for a relatively confident identification of the grape origin of wine, it is necessary to measure the mass concentrations of alkali and alkaline earth metals, organic acids and strong anions, obtain electrophoretic profiles of phenolic substances, and determine the main volatile impurities by capillary gas chromatography. Based on the obtained results, criterion ratios can be calculated, which will help to obtain additional information about the object under study.