Dataset: redwine_phenolics_color.csv

Source: M. MOnagas, P.J. Martin-Alvarez, B. Bartolome, C. Gomez-Cordoves (2006).
"Statistical Interpretaion of the Color Parameters of Red Wines in Function
of their Phenolic Composition During Aging in Bottle," European Food Research
Technology, Vol/ 222, pp. 702-209.

Description: Color and Phenolic values for 3 Types of Red Wine over Time.
Wine Types: 1=Tempranillo, 2=Graciano, 3=Cabernet Sauvignon 
Time Points: 1.5, 3, 7, 9, 12,19.5, 26 Months.
Color Variables:
Colorimetric Indices: Color Intensity, %Yellow, %Red, %Blue, %dA (pure red), tint
CIELAB Variables: L*, C*, h*, a*, b*
Phenolics Concenntrations (mg/l):
Anthocyanins: Glucosides, Acetyl-Glucoside, Cinnamolyl Glucosides, Piruvylics, Vinylics
Non-Anthocyanins: Flavanols, flavonols, cinnamicw, Benzoics

Variable Names:
WineType
Months
CI_abs
PctYellow
PctRed
PctBlue
PctdA
Tint
L_star
C_star
h_star
a_star
b_star
GLU
AC
CIN
PYRUVILICS
VINYLICS
FLAVANOLS
FLAVONOLS
CINNAMICS
BENZOICS