RT info:eu-repo/semantics/article
T1 Democratization of Copper Analysis in Grape Must Following a Polymer-Based Lab-on-a-Chip Approach
A1 Guirado Moreno, José Carlos
A1 Carreira Barral, Israel
A1 Ibeas Cortes, Saturnino
A1 García Pérez, José Miguel
A1 Granès, Daniel
A1 Marchet, Nicolas
A1 Vallejos Calzada, Saúl
K1 Copper detection
K1 Grape must
K1 Wine industry
K1 Sensory polymers
K1 Colorimetry
K1 RGB parameters
K1 Química orgánica
K1 Chemistry, Organic
K1 Enología
K1 Wine and wine making
AB Quality control in the food industry is of the upmost importance from the food safety, organoleptic and commercial viewpoints. Accordingly, the development of in situ, rapid, and costless analytical tools is a valuable task in which we are working. Regarding this point, the copper content of grape must has to be determined by wineries along the wine production process. For this purpose, grape must samples are sent to laboratories where the copper content is measured usually by flame atomic absorption spectrometry or by inductively coupled plasma mass spectrometry. We herein propose a straightforward, rapid, and inexpensive methodology based both on a film-shaped colorimetric polymer sensor and a smartphone method that at the same time can be used by unskilled personnel. The sensory polymer films change their color upon dipping them on the grape must, and the color evolution is analyzed using the digital color parameters of a picture taken to the film with a smartphone. Furthermore, the analytical procedure is automatically carried out by a smartphone app. The limit of detection of copper of the polymer sensor is 0.08 ppm. Following this approach, 18 production samples coming from the French Groupe ICV company were studied. The copper content of the samples was analyzed by the usual procedure carried out by the company (flame atomic absorption spectrometry) and by the method proposed in this work, ranging this content from 0.41 to 6.08 ppm. The statistical study showed that the results of both methods are fully consistent, showing the validity of the proposed method for the determination of copper in grape must within the frame of wine production wineries and industries.
PB American Chemical Society
SN 1944-8244
YR 2023
FD 2023-03
LK http://hdl.handle.net/10259/7586
UL http://hdl.handle.net/10259/7586
LA eng
NO We gratefully acknowledge the financial support provided by all funders. This work was supported by the Regional Government of Castilla y León (Junta de Castilla y León), by the Ministry of Science and Innovation MICIN, and the European Union NextGenerationEU PRTR. Author Jose Miguel García received grant PID2020-113264RB-I00 funded by MCIN/AEI/ 10.13039/501100011033 and by “ERDF A way of making Europe”.
DS Repositorio Institucional de la Universidad de Burgos
RD 04-dic-2024