<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">Classification modeling based on surface porosity for the grading of natural cork stoppers for quality wines</style></title><secondary-title><style face="normal" font="default" size="100%">Food and Bioproducts Processing</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">Submitted</style></year></dates><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Abstract The natural cork stoppers are commercially graded into quality classes according with the homogeneity of the external surface. The underlying criteria for this classification are subjective without quantified criteria and standards defined by cork industry or consumers. Image analysis was applied to premium, good and standard quality classes to characterize the surface of the cork stoppers and stepwise discriminant analysis (SDA) was used to build predictive classification models. The final goal is to analyze the contribution of each porosity feature and propose an algorithm for cork stoppers quality class classification. This study provides the knowledge based on a large sampling to an accurate grading of natural cork stoppers.</style></abstract></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors></contributors><titles><title><style face="normal" font="default" size="100%">NATURAL VARIABILITY OF SURFACE POROSITY OF WINE CORK STOPPERS</style></title><secondary-title><style face="normal" font="default" size="100%">Journal international des sciences de la vigne et du vin</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2012</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2012///</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">46</style></volume><pages><style face="normal" font="default" size="100%">331 - 340</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Aim : The aim of this study was to characterize the variability and to quantify the surface porosity of wine cork stoppers of different quality classes. Methods and results: The porosity of 300 cork stoppers was characterized by image analysis on the lateral surface and tops. Porosity coefficient was 2.4%, 4.0% and 5.5% for premium, good and standard stoppers, respectively. The lateral surface of stoppers was heterogeneous with respect to porosity features: the tangential regions presented higher porosity while the radial regions had larger pores. Conclusion : The quality classes of cork stoppers can be differentiated by the mean values of the main porosity features of their surface. There is a natural heterogeneity of the porosity features over the external surface of cork stoppers that can be traced back to the biological basis of cork formation and the production process. Significance and impact of the study: Natural cork stoppers are the premium product of the cork industry, with worldwide recognition of quality and performance as wine sealant. Due to the large sampling and detailed observation, the results presented in this study may be used for reinforcing quality requirements, e.g., with definition of standards to improve the classification system. A better understanding of cork intrinsic variability and of the anisotropy of porosity features shown by cork stoppers is important for performance development.</style></abstract><issue><style face="normal" font="default" size="100%">February</style></issue></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Oliveira, Vanda</style></author><author><style face="normal" font="default" size="100%">Knapic, Sofia</style></author><author><style face="normal" font="default" size="100%">Pereira, Helena</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">NATURAL VARIABILITY OF SURFACE POROSITY OF WINE CORK STOPPERS</style></title><secondary-title><style face="normal" font="default" size="100%">Journal international des sciences de la vigne et du vin</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">image analysis</style></keyword><keyword><style  face="normal" font="default" size="100%">lateral surface</style></keyword><keyword><style  face="normal" font="default" size="100%">natural cork stoppers</style></keyword><keyword><style  face="normal" font="default" size="100%">Porosity</style></keyword><keyword><style  face="normal" font="default" size="100%">quality classes</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2012</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2012///</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">46</style></volume><pages><style face="normal" font="default" size="100%">331 - 340</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Aim : The aim of this study was to characterize the variability and to quantify the surface porosity of wine cork stoppers of different quality classes. Methods and results: The porosity of 300 cork stoppers was characterized by image analysis on the lateral surface and tops. Porosity coefficient was 2.4%, 4.0% and 5.5% for premium, good and standard stoppers, respectively. The lateral surface of stoppers was heterogeneous with respect to porosity features: the tangential regions presented higher porosity while the radial regions had larger pores. Conclusion : The quality classes of cork stoppers can be differentiated by the mean values of the main porosity features of their surface. There is a natural heterogeneity of the porosity features over the external surface of cork stoppers that can be traced back to the biological basis of cork formation and the production process. Significance and impact of the study: Natural cork stoppers are the premium product of the cork industry, with worldwide recognition of quality and performance as wine sealant. Due to the large sampling and detailed observation, the results presented in this study may be used for reinforcing quality requirements, e.g., with definition of standards to improve the classification system. A better understanding of cork intrinsic variability and of the anisotropy of porosity features shown by cork stoppers is important for performance development.</style></abstract><issue><style face="normal" font="default" size="100%">February</style></issue></record></records></xml>