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Wine classification by taste sensors made from ultra-thin films and using neural networks
(Elsevier B.V., 2004-03-01)
This paper reports on a sensor array able to distinguish tastes and used to classify red wines. The array comprises sensing units made from Langmuir-Blodgett (LB) films of conducting polymers and lipids and layer-by-layer ...
Wine classification by taste sensors made from ultra-thin films and using neural networks
(Elsevier B.V., 2004-03-01)
This paper reports on a sensor array able to distinguish tastes and used to classify red wines. The array comprises sensing units made from Langmuir-Blodgett (LB) films of conducting polymers and lipids and layer-by-layer ...
Maridajes para la Oferta Gastronómica del Restaurante Julio César del Cantón Ambato 2011
(Escuela Superior Politécnica de Chimborazo, 2011)
This is a project about wine testing as a gastronomic offer which has been done at ¨Julio Cesar¨ Restaurant in Ambato, Ecuador. The universe in this study was 76 customers. They were asked to do a survey in which they ...
Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
(American Society for Enology and Viticulture, 2019-01)
Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak ...
Use of copper and gold electrodes as sensitive elements for fabrication of an electronic tongue: Discrimination of wines and whiskies
(ELSEVIER SCIENCE BV, 2011)
A low-cost method is proposed to classify wine and whisky samples using a disposable voltammetric electronic tongue that was fabricated using gold and copper substrates and a pattern recognition technique (Principal Component ...