The quality of sparkling wine is visually assessed by its colour, bubble behaviour, appearance (bead) and foam persistence (mousse). However, as discussed by a number of authors, these parameters are extremely variable and are affected by pouring, reception vessel shape and type as well as temperature.

Robotics and chemometrics allows us to control and monitor these parameters, and thus repeatedly measure sparkling wine for quality assessment and to correlate it with traditional measures of quality.

A robotic bottle pourer has been developed to standardise time and wine volume of pouring into a standardised vessel. Images are collected automatically with a digital camera attached to the pourer and transferred to a computer.

These images are then evaluated by image analysis algorithms, which convey the information into bubble size and speed, foamability (ability of the wine to produce foam), foam persistence and stability, and collar stability. 

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