Premium
TRICHROMATIC COLOUR DETERMINATION IN WORT AND BEER *
Author(s) -
Trolle B.,
Nyborg P.,
BuchmannOlsen B.
Publication year - 1951
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1951.tb01634.x
Subject(s) - trichromacy , statement (logic) , mathematics , wavelength , feature (linguistics) , food science , chemistry , biological system , computer science , artificial intelligence , color vision , optics , biology , physics , political science , law , linguistics , philosophy
Since the colours of worts and beers fall into a very limited range of colour compositions, it is possible to express their tristimulus characteristics in terms of the extinctions at two specified wavelengths, thus combining the advantages of the trichromatic system with the possibility of obtaining figures with which calculation can be made, an essential feature with colour measurements intended for use in process control. Accordingly, colour intensity (which is proportional to the concentration of pigmented material) is given by 100 k 445 ; colour type (which is independent of concentration), is found from 10 k 465 / k 550 . These two expressions, when taken together, give a unique statement of the colour characters of a wort or a beer.