L. Liu, D. Cozzolino, W.U. Cynkar, R.G. Dambergs, L. Janik, B.K. O’Neill, C.B. Colby, and M. Gishen, Food Chemistry,Volume 106, Issue 2, January 2008,
Visible (VIS) and near infrared (NIR) spectroscopy combined with chemometrics was used in an attempt to classify commercial Riesling wines from different countries (Australia, New Zealand, France and