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Am. J. Enol. Vitic. 50:3:359-363 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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A New Simplified Method for Measuring the Color of Wines. III. All Wines and Brandies

F. Ayala 1, J. F. Echávarri 1, and A. I. Negueruela 2

1 Laboratorio de Color de La Rioja, Universidad de La Rioja, Luis de Ulloa 20, 26004 Logroño
2 Dpto. Física Aplicada, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.

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.

Key words: wine color, red wine, rosé wine, white wine, brandy

Submitted on September 8, 1998
Revised on January 15, 1999




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J. F. Harbertson and S. Spayd
Measuring Phenolics in the Winery
Am. J. Enol. Vitic., September 1, 2006; 57(3): 280 - 288.
[Abstract] [Full Text] [PDF]


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Copyright © 1999 by the American Society for Enology and Viticulture.