A New Simplified Method for Measuring the Color of Wines. I. Red and Rosé Wines

Abstract

A new method for calculating the color coordinates of red and rosé wines is presented. Characteristic vector analysis has been applied to the transmittance spectra of 690 wines. This method allows the reconstitution of the transmittance spectra of all the wines used from the mean vector and three characteristic vectors. Expressions for tristimulus values are obtained as function of transmittance measurements at three wavelengths. The color of each wine has been calculated based on these results. Color differences between these results and those obtained by application of the CIE method to experimentally measured spectra are smaller than differences between the results obtained making use of the recommended OIV method and the aforementioned CIE method.