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The implementation of near-infrared spectroscopy as an analytical method for the quantification of major wine parameters is limited due to the aqueous nature of wines. Water molecules contribute to a poor signal-to-noise ratio and to suppress important groups' vibrations frequencies, preventing the quantification of most chemical compounds present. This paper proposes an alternative approach for the quantification of major wine indicators based on near infrared spectroscopy using lyophilized wine samples. A diversity of wine samples, incl
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