Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
QUALITY CHARACTERIZATION OF WINE CORK STOPPERS USING COMPUTER VISION
Costa, A.;Pereira, H. Journal International des Sciences de la Vigne et du Vin France, 2005, 39 (4) 209-218
Image analysis techniques were applied on the surface of wine cork stoppers (tops and lateral cylindrical surface) of seven commercial quality classes to characterize their porosity. An increasing trend from the best to the worst quality classes was found for features related to area of pores (i.e. maximum length and width or pore maximum area) and concentration variables (i.e. porosity coefficient or number of pores per 100 cm2). Shape variables were rather constant and mean values showed no differences between quality classes. Variation of the pores characteristics within each quality class was large especially in the mid-quality range. Therefore there were no statistically significant differences to allow the isolation of quality classes and overlapping was particularly important in the medium-quality classes. The reduction of grading into only three quality classes allowed to isolate statistically different subsets based on porosity coefficient and number of pores per 100 cm2. These variables can be selected for further development into quality grade specification of wine cork stoppers. This article was published in full in the Journal International des Sciences de la Vigne et du Vin France, 2005, 39 (4) 209-2
The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Alexandra LOWREY, University of Auckland, New Zealand Bruno FEDRIZZI, University of Auckland Rebecca JELLEY, University of Auckland Stuart MORROW, University of Auckland
Parpinello, G.P., Ricci, A., Serantoni, M., Balducci, A., Ragni, L., Versari, A.; University of Bologna, Italy
Proteins occurring in wine originate from several sources during the winemaking process. Protein content in wines ranges from traces up to hundreds of mg/L, and may cause physical instability in wh...
Manuel Meneghetti, DSMN, Università Ca’ Foscari Venezia
The sun, the main natural resource of our planet, has been studied in recent years optimizing materials, technologies and processes to obtain electrical energy thanks to the best renewable and clea...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.