Abstract：
:Screen-printed glucose, ethanol and fructose biosensors, coupled with portable instrumentation, and their application to monitor micro-alcoholic fermentations (micro-ALFs) in red wine is described. For the fabrication of glucose and ethanol biosensors, graphite screen-printed sensors modified with Prussian Blue were coupled with oxidase enzymes while for the fructose biosensor, a bare screen-printed sensor was coated with fructose dehydrogenase and phenazine methansulphate was used as electrochemical mediator. The working range, reproducibility of probe fabrication and biosensor stability were all evaluated. After a recovery study, performed analysing fortified must-wine samples, the biosensors were employed to monitor micro-ALFs induced by the inoculation of two different strains of Saccharomyces cerevisiae. During the red micro-ALFs, samples of must-wine were collected and analysed by use of both biosensors and spectrophotometric kits. The data obtained demonstrated that a biosensor-based system could represent a useful tool to assist winemakers during wine production.
journal_name
Food Chemjournal_title
Food chemistryauthors
Piermarini S,Volpe G,Esti M,Simonetti M,Palleschi Gdoi
10.1016/j.foodchem.2011.01.008subject
Has Abstractpub_date
2011-07-15 00:00:00pages
749-54issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00043-4journal_volume
127pub_type
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