2026-06-30T04:09:56Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/82142023-12-16T01:05:22Zcom_10259_7463com_10259_5086com_10259_2604col_10259_7464

00925njm 22002777a 4500 dc Domínguez Renedo, Olga author Navarro Cuñado, A. Marta author Meléndez Álvarez, M. Elena author Alonso Lomillo, Mª Asunción author 2023 The assurance of the quality of a wine, both from the point of view of tasting and food safety, and its compliance with current regulations have led to the development of electrochemical sensors for the analysis of several analytes during the last five years. On one hand, the content of glucose, alcohol, acetaldehyde, organic acids, phenolic compounds, sulphur dioxide, mercaptans, biogenic amines, food preservatives and some yeast can affect the stability and the organoleptic properties. On the other hand, some of them can cause harmful effects on the health of the consumer. So, early diagnosis is extremely important in wine samples. Enzymatic and non-enzymatic electrochemical sensors, which generally uses nanostructured materials or chemically modified electrodes to enhance both sensitivity and selectivity, have been reported with this aim. The ability of these types of sensors to be miniaturized and their ease of use make them ideal candidates for point-of-care devices. 0165-9936 http://hdl.handle.net/10259/8214 10.1016/j.trac.2023.117349 1879-3142 Electrochemical sensors Enzymatic-modified electrodes Nanomaterials-modified electrodes Wine Diagnosis Point-of-care Current state of electrochemical sensors in wine analysis for early diagnosis