A simplified method to calculate color coordinates of any red, rose, or whi
te 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 result
s. These results are similar than those obtained in Parts I and II.