Development of a robotic and computer vision method to assess foam quality in sparkling wines
详细信息 查看全文
- 作者：Bruna C. Condé ; a ; bruna.conde@unimelb.edu.au" class="auth_mail" title="E-mail the corresponding author ; Sigfredo Fuentesa ; sfuentes@unimelb.edu.au" class="auth_mail" title="E-mail the corresponding author ; Maeva Caronb ; maev.caron@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Di Xiaoa ; Richard Collmannc ; r.collmann@unimelb.edu.au" class="auth_mail" title="E-mail the corresponding author ; Kate S. Howella ; d ; khowell@unimelb.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Automatic pourer ; Soluble protein ; Effervescence ; Bubble ; Image analysis ; Carbonated beverage
- 刊名：Food Control
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：71
- 期：Complete
- 页码：383-392
- 全文大小：1409 K
文摘
- •
Development of a computer vision method to assist sparkling wine foam assessment.
- •
Foam parameters were obtained automatically and correlated with wine quality scores.
- •
Bubble and foam parameters were correlated with measured chemical parameters.
- •
The methodology might be used as objective measures of sparkling wine quality.
- •
The technique might be applied to other sparkling beverages.