2026-06-30T05:21:45Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/82142023-12-16T01:05:22Zcom_10259_7463com_10259_5086com_10259_2604col_10259_7464
Repositorio Institucional de la Universidad de Burgos
author
Domínguez Renedo, Olga
author
Navarro Cuñado, A. Marta
author
Meléndez Álvarez, M. Elena
author
Alonso Lomillo, Mª Asunción
2023-12-15T12:57:52Z
2023-12-15T12:57:52Z
2023
0165-9936
http://hdl.handle.net/10259/8214
10.1016/j.trac.2023.117349
1879-3142
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.
eng
Atribución-NoComercial 4.0 Internacional
Electrochemical sensors
Enzymatic-modified electrodes
Nanomaterials-modified electrodes
Wine
Diagnosis
Point-of-care
Current state of electrochemical sensors in wine analysis for early diagnosis
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/8214/1/Dom%c3%adnguez-trac_2023.pdf
File
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Domínguez-trac_2023.pdf