RT Journal Article
SR Electronic
T1 A New Simplified Method for Measuring the Color of Wines. III. All Wines and Brandies
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 359
OP 363
DO 10.5344/ajev.1999.50.3.359
VO 50
IS 3
A1 F. Ayala
A1 J. F. Echávarri
A1 A. I. Negueruela
YR 1999
UL http://www.ajevonline.org/content/50/3/359.abstract
AB A simplified method to calculate color coordinates of any red, rosé, or white wine or any brandy is studied in this paper. As in the previous papers, this method makes possible the reconstitution of the transmittance spectrum of any wine or brandy from a mean vector and three characteristic vectors, and expressions for the tristimulus values can be obtained as functions of transmittance values at only three wavelengths, 440,530, and 600 nm. The color of each wine and brandy is calculated from these tristimulus values. Spectra of 1614 wines and brandies have been used in characteristic vector analysis, 959 in statistical calculations, and 655 for verifying the results. These results are similar than those obtained in Parts I and II.