Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 120 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034983

Evaluation of bubble characteristics of sparkling wine based on MATLAB image processing

  • ZHENG Siwen ,
  • HUANG Shixin ,
  • ZHOU Yingtian ,
  • WANG Kai ,
  • LIU Xuwei ,
  • ZHAO Lei ,
  • HU Zhuoyan
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  • (College of Food Science, South China Agricultural University, Guangzhou 510642, China)

Received date: 2023-02-01

  Revised date: 2023-02-17

  Online published: 2023-11-01

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Abstract

In order to characterize the bubble characteristics of sparkling wine and explore the relationship between bubble characteristics and CO2 content, bubble images of sparkling wine were collected by a camera, and after image processing, the bubble characteristic parameters were extracted by using connected component labeling. The accuracy of the identified bubble characteristic parameters was verified by using manual counting and Image J software measurement. The reliability of the method was further explored by comparing the bubble characteristic parameters of two commercial sparkling wines under different shooting times (30-300 s). The results showed that the average error rate of the method to identify the number of bubbles in 30 images and the area of 72 bubbles was 3.62% and 7.32%, respectively. By comparing and analyzing the total number, average bubble area, total area and maximum area of bubbles, it was found that bubbles taken in 270-300 s showed better stability and had no significant difference (P>0.05), and this method had high bubble characteristics evaluation ability. By establishing fruit wine models with different carbonation degrees, it was found that the numbers of bubble have a maximum value at 500 kPa, possibly due to the limitation of nucleation sites. The CO2 content was positively correlated with the parameters related to bubble area. The bubble evaluation method proposed in this research can lay a foundation for further exploring the relationship between bubble characteristics and fruit wine components.

Key words： sparkling wine; carbonation; bubble evaluation; image processing; bubble feature parameter

Cite this article

ZHENG Siwen , HUANG Shixin , ZHOU Yingtian , WANG Kai , LIU Xuwei , ZHAO Lei , HU Zhuoyan . Evaluation of bubble characteristics of sparkling wine based on MATLAB image processing[J]. Food and Fermentation Industries, 2023 , 49(19) : 120 -126 . DOI: 10.13995/j.cnki.11-1802/ts.034983

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