Abstract
ABSTRACT An overview of probe-type and flow-through biosensors, together with biosensing systems, both batch and continuous biosensing systems, for monitoring typical species in wine processes is presented with the aim of showing the advantages and disadvantages involved in the use of each type of devices. Thus, biosensors and biosensing systems for the determination of ethanol (individual or together with that of other compounds), organic acids, glycerol, reducing sugars, acetaldehyde and sulfur dioxide/sulfite anions are reviewed and critically compared. The versatility and capability of continuous biosensing systems as compared with biosensors, particularly with probe-type biosensors working in a discontinuous, batch manner, is demonstrated.
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