The porosity of natural cork stoppers

Detalhes bibliográficos
Autor(a) principal: Oliveira, Vanda
Data de Publicação: 2013
Outros Autores: Knapic, Sofia, Pereira, Helena
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/21579
Resumo: Natural cork stoppers are the premium product of the cork industry with worldwide recognition of quality and performance as wine sealant. The occurrence of negative evolution of bottled wines has often been attributed to cork stoppers as a result of their intrinsic variability. One of the main characteristics of cork stoppers is their surface porosity which is the determining factor for their commercial quality grading. Although several studies have analysed the porosity of cork stoppers, the results have been limited to rather small samplings and the anisotropy of porosity was not studied in detail. In this study, the porosity of 600 natural cork stoppers was characterized by image analysis on the lateral surface and tops. Porosity coefficient was 2.4%, 4.0% and 5.6%, respectively for premium, good and standard stoppers. Tops (transverse section) have a lower porosity coefficient and much less pores per unit area (about 60%) in relation to the lateral surface. Moreover, pores in the tops are more elongated than in the lateral surface. The detailed observation of the lateral surface of stoppers showed its heterogeneity in relation to porosity features. The tangential regions present higher porosity (3.1%, 4.9% and 6.2% for, respectively, premium, good and standard quality) while radial regions had larger pores and higher largest pore area. The shapetype variables presented mean values similar for the entire lateral surface, with slightly higher shape factor in the tangential section than in the radial section. The anisotropy of porosity features shown by cork stoppers is a consequence of the biological development of cork and of the method of production i.e. the cutting orientation. Understanding this variation is a relevant component in the analysis of stoppers performance as wine sealants and can lead to improvements in cork quality classification algorithms used in the automated systems
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spelling The porosity of natural cork stoppersnatural cork stoppersquality classesimage analysisporosityNatural cork stoppers are the premium product of the cork industry with worldwide recognition of quality and performance as wine sealant. The occurrence of negative evolution of bottled wines has often been attributed to cork stoppers as a result of their intrinsic variability. One of the main characteristics of cork stoppers is their surface porosity which is the determining factor for their commercial quality grading. Although several studies have analysed the porosity of cork stoppers, the results have been limited to rather small samplings and the anisotropy of porosity was not studied in detail. In this study, the porosity of 600 natural cork stoppers was characterized by image analysis on the lateral surface and tops. Porosity coefficient was 2.4%, 4.0% and 5.6%, respectively for premium, good and standard stoppers. Tops (transverse section) have a lower porosity coefficient and much less pores per unit area (about 60%) in relation to the lateral surface. Moreover, pores in the tops are more elongated than in the lateral surface. The detailed observation of the lateral surface of stoppers showed its heterogeneity in relation to porosity features. The tangential regions present higher porosity (3.1%, 4.9% and 6.2% for, respectively, premium, good and standard quality) while radial regions had larger pores and higher largest pore area. The shapetype variables presented mean values similar for the entire lateral surface, with slightly higher shape factor in the tangential section than in the radial section. The anisotropy of porosity features shown by cork stoppers is a consequence of the biological development of cork and of the method of production i.e. the cutting orientation. Understanding this variation is a relevant component in the analysis of stoppers performance as wine sealants and can lead to improvements in cork quality classification algorithms used in the automated systemsSPCFRepositório da Universidade de LisboaOliveira, VandaKnapic, SofiaPereira, Helena2021-07-02T11:19:13Z2013-062013-06-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.5/21579enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-11-20T19:04:32Zoai:repositorio.ul.pt:10400.5/21579Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-20T19:04:32Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv The porosity of natural cork stoppers
title The porosity of natural cork stoppers
spellingShingle The porosity of natural cork stoppers
Oliveira, Vanda
natural cork stoppers
quality classes
image analysis
porosity
title_short The porosity of natural cork stoppers
title_full The porosity of natural cork stoppers
title_fullStr The porosity of natural cork stoppers
title_full_unstemmed The porosity of natural cork stoppers
title_sort The porosity of natural cork stoppers
author Oliveira, Vanda
author_facet Oliveira, Vanda
Knapic, Sofia
Pereira, Helena
author_role author
author2 Knapic, Sofia
Pereira, Helena
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Oliveira, Vanda
Knapic, Sofia
Pereira, Helena
dc.subject.por.fl_str_mv natural cork stoppers
quality classes
image analysis
porosity
topic natural cork stoppers
quality classes
image analysis
porosity
description Natural cork stoppers are the premium product of the cork industry with worldwide recognition of quality and performance as wine sealant. The occurrence of negative evolution of bottled wines has often been attributed to cork stoppers as a result of their intrinsic variability. One of the main characteristics of cork stoppers is their surface porosity which is the determining factor for their commercial quality grading. Although several studies have analysed the porosity of cork stoppers, the results have been limited to rather small samplings and the anisotropy of porosity was not studied in detail. In this study, the porosity of 600 natural cork stoppers was characterized by image analysis on the lateral surface and tops. Porosity coefficient was 2.4%, 4.0% and 5.6%, respectively for premium, good and standard stoppers. Tops (transverse section) have a lower porosity coefficient and much less pores per unit area (about 60%) in relation to the lateral surface. Moreover, pores in the tops are more elongated than in the lateral surface. The detailed observation of the lateral surface of stoppers showed its heterogeneity in relation to porosity features. The tangential regions present higher porosity (3.1%, 4.9% and 6.2% for, respectively, premium, good and standard quality) while radial regions had larger pores and higher largest pore area. The shapetype variables presented mean values similar for the entire lateral surface, with slightly higher shape factor in the tangential section than in the radial section. The anisotropy of porosity features shown by cork stoppers is a consequence of the biological development of cork and of the method of production i.e. the cutting orientation. Understanding this variation is a relevant component in the analysis of stoppers performance as wine sealants and can lead to improvements in cork quality classification algorithms used in the automated systems
publishDate 2013
dc.date.none.fl_str_mv 2013-06
2013-06-01T00:00:00Z
2021-07-02T11:19:13Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/21579
url http://hdl.handle.net/10400.5/21579
dc.language.iso.fl_str_mv eng
language eng
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eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv SPCF
publisher.none.fl_str_mv SPCF
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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