Abstract
Electrochemical sensors and biosensors have been proposed as fast and cost effective analytical tools, meeting the robustness and performance requirements for industrial process monitoring. In wine production, electrochemical biosensors have proven useful for monitoring critical parameters related to alcoholic fermentation (AF), malolactic fermentation (MLF), determining the impact of the various technological steps and treatments on wine quality, or assessing the differences due to wine age, grape variety, vineyard or geographical region. This review summarizes the current information on the voltamperometric biosensors developed for monitoring wine production with a focus on sensing concepts tested in industry-like settings and on the main quality parameters such as glucose, alcohol, malic and lactic acids, phenolic compounds and allergens. Recent progress featuring nanomaterial-enabled enhancement of sensor performance and applications based on screen-printed electrodes is emphasized. A case study presents the monitoring of alcoholic fermentation based on commercial biosensors adapted with minimal method development for the detection of glucose and phenolic compounds in wine and included in an automated monitoring system. The current challenges and perspectives for the wider application of electrochemical sensors in monitoring industrial processes such as wine production are discussed.
Highlights
Wine production is an important economic sector generating large revenues, e.g., 293 million hectoliters were produced in 2018 worldwide
The biosensor was not affected by glucose and ascorbic acid and the values of the polyphenol index measured for a series of calibration solutions of gallic acid and various white, rosé and red wines were highly correlated (R2 = 0.997) with those measured in parallel via the Folin–Ciocalteu method
The results presented above emphasize the usefulness and ease of implementing electrochemical methods based on commercially available sensors in the monitoring of the wine’s alcoholic fermentation
Summary
Wine production is an important economic sector generating large revenues, e.g., 293 million hectoliters were produced in 2018 worldwide. Back and forth between two values (cyclic voltammetry, CV) or in pulses (potential steps) as in differential pulse voltammetry (DPV) and square wave voltammetry (SWV), the result is a current intensity-potential curve that is specific for the analyte This is due to the fact that the potential at which the electrochemical transformation of a compound occurs is related to its chemical structure and to the nature of the electrode (surface chemistry, roughness, porosity, oxidation degree, material and any modifiers such as nanomaterials, mediators polymers etc.). This review summarizes the main applications of voltamperometric (bio)sensors in wine analysis covering the monitoring of alcoholic and malolactic fermentation, the determination of phenolic compounds and total antioxidant activity, the analysis of allergenic proteins and of sulphite. A case study is included, detailing an automated detection system including amperometric (bio)sensors based on screen-printed electrodes for the detection of glucose and phenolic compounds during the alcoholic fermentation
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