title: МЕТОД ВИЗНАЧЕННЯ ІГРИСТИХ ВЛАСТИВОСТЕЙ ВИНА
abstract: 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 proce
journal: Food Science and Technology