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Thursday, May 8, 2003
I'm starting to close in on how to interpret the wine spectra. A dozen red wine spectra have been tabulated. Sudraud's intensity and hue parameters are calculated for each absorbtion spectrum.
For transmittance spectra, the inflection point wavelength (wl(mid)), transmittance at the inflection (T(mid)), and slope at that point (M(mid)), and transmittances for ir, red, yellow, green and violet are calculated. The transmittance parameters should provide enough information to quantify wine color. The absorbtion is much more sensitive to experimental variables, but should be useful in determinging part of the coloring and flavor affecting components.
Don't worry if none of this makes any sense to you, it doesn't really make any sense to me either. But it will soon. I'm going to spend a couple of days in the desert, when I return I should have a hypothesis...