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A New Simplified Method for Measuring the Color of Wines. II. White Wines and Brandies
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1997
Year
Oiv MethodWhite WinesMeasurementSpectroscopyColorimetrySpectral AnalysisWine TastingBeverage IndustryTransmittance SpectraNew Simplified MethodColor Coordinates
This paper studies a new method to calculate color coordinates of white wines and brandies. Transmittance spectra of 350 samples have been subjected to characteristic vectors analysis. This method enables us to reconstitute the transmittance spectra of the whole set of wines from the mean vector and three characteristic vectors. Expressions for the tristimulus values are derived from these results as functions of the transmittance values measured at 440,540, and 610 nm. Color of each wine was calculated from the tristimulus values. The results obtained are better than results obtained by means of the OIV method in comparison with the 40 measurements CIE method.