WINE SPARKLING PROPERTIES TEST METHOD
DOI:
https://doi.org/10.15673/2073-8684.3/2015.50279Keywords:
sparkling properties, bubbles of carbon dioxide, the experimental setup, the mathematical model, the recognition of bubblesAbstract
The article describes an improved method of estimation the parameters of wine sparkling properties quality. The method is based on photographing the carbon dioxide evolution process from sparkling wine in the optical cell in order to obtain initial information about the behavior of bubbles within a specified time. During experimental research it is determined the time of appearance of the bubble, the size and depth of formation. “Computer vision” is offered as a method of experimental data processing.
The authors suggested two mathematical models to describe the changes in the bubbles concentration and average diameter of rising bubbles. The use of these models allows receiving generalized characteristics of wine “sparkle”. The results of bubbles evolution dynamics description and change of bubbles size in course of time are represented in the research. It is shown that the models allow describing the processes of formation, growth and rising of bubbles adequately using a small number of parameters. Suggested models are recommended for quantitative and objective evaluation of wine sparkling properties.
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