Link to full article: CLICK HERE
Worldwide wine trade has experienced an increase of sparkling wine commercialisation and consumption. Specifically, emerging countries, such as Brazil, have doubled their consumption of sparkling wine during the last ten years, which is produced mainly from local growers. Nevertheless, in order to maintain its domestic competitiveness and increase international trade, Brazilian sparkling wine needs to position quality sparkling wine quicker in the market. However, sparkling wine production is costly compared to still wines, which is related to (among many factors) the storage time required for the second fermentation. The objective of this study was to assess sparkling wines during the prise de mousse by using a rapid, non-expensive and robust method based on a robotic wine pourer and automated image acquisition and analysis by using the Fizz-eyeRobot. This method was used to analyse sparkling wines during different stages in the prise de mousse process. Results showed that the use of new image analysis techniques to assess objectively visual characteristics of foamability and effervescence might assist winemakers in the decision-making process regarding the optimum autolysis time. The use of objective analysis might result in decreasing the cost associated with storage time and assist in the production of high quality sparkling wines.
Key words: quality, frizz, foam, vinification, hough transformation, Fizz-eyeRobot.