Electrochemistry applied to the analysis of wine: A mini-review

Abstract

Many redox species in wine are amenable to electroanalytical monitoring. This review focuses on voltammetric approaches, with some mention of potentiometric measurements. Particular attention is given to carbon-based electrodes, and the voltammetric signals obtained in red and white wines, along with electrodes modified with various agents including conducting polymers. The analytical targets include wine phenolics, and antioxidant additives such as sulfites and ascorbic acid. Further approaches to create ‘electronic tongues’ are also introduced, where the range of targets expand to include several chemical constituents and sensory descriptors.