Efecto del nivel de azúcar en la calidad de la efervescencia en sidra espumosa mediante análisis de imágenes

In this work, the effect of sugar concentration for second fermentation on effervescence quality of sparkling cider was evaluated by image processing. To elaborate sparkling cider, three levels of sugar were applied (10, 15 and 20 g/L). The evolution of internal pressure was measured once a week. The effervescence characteristics such as: bubbles velocity, bubbles size, crown height and reduction time, were measured. The highest pressure, height crown and lowest size of bubble was obtained with 20 g/L of sugar, meanwhile the highest crown stability was obtained with 15 g/L. The image processing provides an objective and reliable method to evaluate the effervescence characteristics.