The application of near infrared spectroscopy to wine analysis: An innovative approach using lyophilization to remove water bands interference
Ricardo N.M.J. Páscoa, Patrícia A.L.S. Porto, A. L. Cerdeira, João A. Lopes
Topics & Concepts
WineChemistryPartial least squares regressionChemometricsSpectroscopyWhite WineAnalytical Chemistry (journal)Infrared spectroscopyChromatographySulfur dioxideNear-infrared spectroscopyFood scienceStatisticsOrganic chemistryQuantum mechanicsPhysicsMathematicsSpectroscopy and Chemometric AnalysesAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis